How to cook a vegetable stew from zucchini with chicken
Everyday menu can be varied with simple andlow-calorie foods, especially in summer, when there is no desire to eat heavy fatty foods. Such products are easy to find right in the garden: squash and pumpkins. Their useful properties can be judged by the vitamin composition: E, A, C, H, B; they are easy to digest and are low in calories. And the easiest in the performance of the dish is a stew with zucchini. Since the nineteenth century, in Europe they began to use these vegetables in a wide variety of dishes, but it was the zucchini stew that was particularly popular (ragout / French - the second course). This dish is prepared in a matter of minutes, but to taste it can compete with many complex creations. Recently, more often you can meet him in the restaurant menu, as many today prefer low-calorie food, not at the expense of taste.
Preparing a vegetable stew from zucchini, do not forget,that for different vegetables requires a different amount of time to readiness. Therefore, initially hard woods, such as carrots, and tender and quickly digestible tomatoes and zucchini later, otherwise they will boil and become a gruel.
Necessary ingredients:
- Chicken fillet (chicken breast - 1 piece) - 300 g
- zucchini - 1 pc. (average)
- carrots - 1 pc.
- tomatoes - 2 pcs.
- Bulgarian pepper - 1 pc.
- onions - 1 pc.
- greenery
- salt - to taste
- pepper to taste
- vegetable oil
Cooking method:
- You can use ready-made fillets or buy chicken breast. Separate the meat from the bones of chicken breast, cut into cubes of medium size.
- Put on a preheated butter and sauté pan and fry for 10 minutes, remember to stir, the meat should not burn, it will spoil the taste of the whole dish.
- Finely chop onion.
- Cut the carrots into cubes.
- Add carrots and onions to meat.
- When the onion becomes transparent, add the pepper, cut into squares, stew for one or two minutes.
- Zucchini peel, flesh and seeds leave, as it is in them is a storehouse of vitamins and nutrients. Chop everything in large pieces, send it to the saucepan. Stew for ten minutes.
- Add the tomatoes, cut into slices, simmer for another five minutes.
- Solim and pepper to taste, but always in the end, otherwise the vegetables will fall prematurely.
- We decorate with greenery.
Recipes ragout of zucchini are good because you canEach time add a new ingredient, be it potatoes, eggplant, mushrooms or meat. In any case, it will be gentle and easily digestible, thanks to pectin contained in zucchini. This recipe presents a wonderful low-calorie alliance of courgettes and chicken, which will certainly become a welcome dish on hot summer days for dinner or dinner. The recipe is useful to both experienced and novice mistress. And if you make a fantasy, the vegetable stew of zucchini becomes an author's dish. To him you can serve a garnish of cereals, it's not in vain in France, ragout was considered an acute sauce.
