Chicken Chili Stew

Ingredients for 4 servings:

• 2 chicken fillets, 300 g each
• 250 ml chicken broth, fresh or from the jar
• 1 can of tomatoes, peeled, approx. 850ml
• 1 can of corn, approx. 425ml
• 100 g cherry tomatoes
• 2 zucchinis
• 2 red bell peppers
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 red chili pepper(s)
• 1 tsp oregano, dried
• 1 tsp cumin, whole
• ½ bunch thyme, fresh
• Salt
• Black pepper, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chili con Chicken

Cut the meat into strips. Peel and finely chop the onion and garlic. Clean, deseed, and finely dice the chili and bell pepper. Wash, clean, and finely dice the zucchini. Finely dice the canned tomatoes. Drain the corn. Halve the cherry tomatoes. Pick the leaves off the fresh thyme. Heat oil in a pan, sauté the onion, chili, and garlic, add the meat, and fry vigorously. Add the zucchini and bell pepper, season with salt, pepper, oregano, and caraway. Pour in the stock, add the canned tomatoes, and corn, and stir. Add the thyme leaves and cherry tomato halves to the pan and simmer over low heat for about 20-30 minutes. Serve with: bread or: Variation 1: Peel and dice 250g of waxy potatoes, and add to the stew. Option 2: Cook 2-3 bags of long grain rice according to instructions and serve with it.