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Chicken and Zucchini Stew

Chicken and Zucchini Stew

Based on 1 ratings
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Ramona

Ramona

Community member

"Very flexible recipe. Best served hot. Enjoy 😃"
Difficulty
Easy 👌
Preparation
30 min
Baking
30 min
Resting
5 min

Ingredients

2Servings
1 heads
onions
bulb
garlic
tsp
ground cinnamon
tsp
sweet paprika powder
tsp
salt
tsp
pepper
½ kg
chicken breasts
85⅓ g
jasmine rice (2 cups)
tsp
chicken stock powder
20 ml
sunflower oil
66⅔ g
tomato sauce
kg
zucchini
tbsp
Vermicelli
tbsp
butter
l
water (4 cups)
tsp
salt
  • 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.
    • 1 heads onions
    • bulb garlic
    • 20 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.
    • ½ 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.
    • tsp ground cinnamon
    • tsp sweet paprika powder
    • tsp salt
    • tsp pepper
    • 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.
    • 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.
    • 66⅔ 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.
    • tbsp Vermicelli
    • 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.
    • 85⅓ g jasmine rice (2 cups)
    • 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.
    • l water (4 cups)

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

  • Enjoy your meal!

    Chicken and Zucchini Stew

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