John Myers
Ingredients for 4 servings:
- 400 g chicken
- 600 g potatoes
- 400 g broccoli
- 400 g carrot(s)
- 300 g bell pepper(s), red
- 200 ml vegetable stock
- e.g. salt and pepper
- n. B. Paprika powder, sweet
- some oil for frying
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
simple, fast and inexpensive
Wash and peel the potatoes and carrots, and cut into approximately 5 mm wide slices. Dice the chicken into bite-sized pieces. Brown the meat in a pan with a little hot oil and season with salt, pepper, and paprika. Then remove from the pan. Now brown the potatoes and carrots in the pan. Season with salt and pepper and cook with the lid closed for about 5 minutes. Meanwhile, wash and dice the bell pepper and broccoli. Add both to the pan and cook briefly, then deglaze everything with vegetable stock. Return the meat to the pan. Simmer with the lid closed until the liquid has been absorbed and the potatoes and carrots have reached the desired bite. Per serving: 314 kcal
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