Chicken and Zucchini Stew

Based on 1 ratings

Ramona

Community Member

“Very flexible recipe. Best served hot. Enjoy 😃”

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
5
min.
Resting

Ingredients

Servings:-6+
3 heads onions
1 bulb garlic
½ tsp ground cinnamon
1 tsp sweet paprika powder
2 tsp salt
1 tsp pepper
1½ kg chicken breasts
256 g jasmine rice (2 cups)
2 tsp chicken stock powder
60 ml sunflower oil
200 g tomato sauce
1 kg zucchini
2 tbsp Vermicelli
2 tbsp butter
1 l water (4 cups)
2 tsp salt
Metric
Imperial
  • Step 1/9

    Soak the rice and leave aside.

    Soak the rice and leave aside.

  • Step 2/9

    Chop the onions and the garlic and put in cooking pot. Add sunflower oil and fry on medium heat.
    • 3 heads onions
    • 1 bulb garlic
    • 60 ml sunflower oil

    Chop the onions and the garlic and put in cooking pot. Add sunflower oil and fry on medium heat.

  • Step 3/9

    Cut the chicken breasts into cubes and add to the pot. Cook until tender.
    • 1½ kg chicken breasts

    Cut the chicken breasts into cubes and add to the pot. Cook until tender.

  • Step 4/9

    Add the seasoning and chicken stock powder. Adjust the salt according to taste.
    • ½ tsp ground cinnamon
    • 1 tsp sweet paprika powder
    • 2 tsp salt
    • 1 tsp pepper
    • 2 tsp chicken stock powder

    Add the seasoning and chicken stock powder. Adjust the salt according to taste.

  • Step 5/9

    Cut the zucchini into circles. Peeling them is not necessary. Add to the pot and leave on medium heat until halfway done. Stir occasionally.
    • 1 kg zucchini

    Cut the zucchini into circles. Peeling them is not necessary. Add to the pot and leave on medium heat until halfway done. Stir occasionally.

  • Step 6/9

    Add the tomato sauce and leave on low heat until the zucchini is done. You can add water to have more sauce.
    • 200 g tomato sauce

    Add the tomato sauce and leave on low heat until the zucchini is done. You can add water to have more sauce.

  • Step 7/9

    To prepare the rice. Fry the vermicelli with butter until golden brown.
    • 2 tbsp Vermicelli
    • 2 tbsp butter

    To prepare the rice. Fry the vermicelli with butter until golden brown.

  • Step 8/9

    Drain the rice and add to the vermicelli. Stir fry for 5 minutes. Add salt.
    • 256 g jasmine rice (2 cups)
    • 2 tsp salt

    Drain the rice and add to the vermicelli. Stir fry for 5 minutes. Add salt.

  • Step 9/9

    Add the water. Leave on low heat until fully cooked. Close lid.
    • 1 l water (4 cups)

    Add the water. Leave on low heat until fully cooked. Close lid.