John Myers
Chicken Breast Fillet Vegetable Stew
The perfect chicken breast fillet vegetable stew recipe with a picture and simple step-by-step instructions.
- 1 Large onion approx. 150 g
- 2 Large cloves of garlic
- 1 Large carrot approx. 200 g
- 1 piece Celery approx. 100 g
- 2 tbsp Oil
- 1 Glass Chicken broth with chicken meat (250 ml broth + 100 g meat filler)
- 950 ml Hot water
- 1 Can Corn drained weight 285 g
- 250 g Chicken breast fillet frozen (½ pack)
- 100 g Mussel noodles (here: Von Birkel)
- 1 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Ground cumin
- 1 tsp Sambal oelek
- 1 tbsp Sweet soy sauce
- 1 tbsp Maggi wort
- 0,5 Cup of plucked parsley
- Peel and dice the onion. Peel and finely dice the garlic cloves. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 2 – 3 mm thick) with the knife. Clean the celery and cut into small diamonds. Chop the chicken out of the jar. Fill the broth from the chicken meat jar with 950 ml of hot water. Cut the chicken breast fillets into small slices. Heat oil (2 tbsp) in a large saucepan, stir-fry the onion cubes with the garlic cubes and the celery lozenges. Deglaze / pour on the prepared stock. The carrot blossoms, the corn, the chicken breast fillet slices, the cut chicken fillet, salt (1 teaspoon), pepper (½ teaspoon), cumin (½ teaspoon), sambal oelek (1 teaspoon), sweet soy sauce (1 tbsp) and Maggi wort (1 tbsp ) and let everything boil / simmer with the lid closed for about 20 minutes. Halfway through the cooking time, add the pasta (100 g). Finally stir in the plucked parsley and serve the chicken breast fillet and vegetable stew hot.
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