John Myers
Chicken Breast Fillet and Vegetable Stew
The perfect chicken breast fillet and vegetable stew recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillets
- 2 Large onions approx. 300 g
- 600 g Small, waxy potatoes
- 2 Garlic cloves
- 10 Medium-Sized carrots approx. 500 g
- 200 g Small Brussels sprouts
- 2 tbsp Sunflower oil
- 1,5 liter Hot water
- 2 cube Chicken broth instant à 10 g
- 1 Cup Plucked parsley approx. 25 g
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Mild curry powder
- 1 tsp Sugar
- 1 tbsp Maggi wort
- 1 tbsp Dark fish sauce
- Parsley stalks for garnish
- Clean and wash the chicken breast fillets and pat dry with kitchen paper. Peel the onions, cut in half, cut into coarse wedges and separate them into the individual pieces. Potatoes, peel, wash and quarter. Peel and finely dice the garlic cloves. Peel the carrots with the peeler and cut diagonally into slices (approx. 6 – 8 mm thick). Clean and wash Brussels sprouts. Wash the parsley, shake dry and pluck. Heat sunflower oil (2 tbsp) in a pan and fry the chicken breast fillets with the garlic cloves in them and put everything in a large pot. Add the onion wedges and potato quarters and pour / fill with hot water (1.5 liters) with 2 chicken stock cubes (10 g each). Let everything simmer / boil for about 20 minutes with the lid closed. After 20 minutes add the carrot slices and Brussels sprouts and cook for another 10 minutes. Remove the chicken breast fillets and cut into small slices / cubes. Put the chicken breast fillet slices / cubes with the plucked parsley back into the soup. Season with salt (2 teaspoons), black pepper (1 teaspoon), mild curry powder (1 teaspoon), sugar (1 teaspoon), Maggi seasoning (1 tbsp), and dark fish sauce (1 tbsp). Let everything boil for a few more minutes and serve garnished with parsley.
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