Chicken stew with colorful vegetables

Ingredients for 6 servings:

• 600 g turkey breast fillet(s) or chicken breast
• Oil for frying
• 250 g zucchini
• 150 g carrot(s)
• 1 onion(s)
• 2 garlic cloves
• 150 g pointed peppers, red
• 500 g potatoes, mainly waxy
• 400 ml vegetable stock or vegetable broth
• 200 g tomatoes, pureed
• 120 ml Cremefine
• salt and pepper
• Paprika powder, sweet
• Paprika powder, smoked
• Parsley
• marjoram

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Chop the onions and garlic. Cut the chicken breast into bite-sized pieces. Peel and dice the potatoes. Finely chop the carrots, zucchini, and bell peppers. Cook the potatoes in a separate pot. Brown the chicken in a little oil in a sufficiently large pot. Season with salt, pepper, and sweet paprika. Then remove from the pot and set aside. Sauté the onions and garlic in the pot. Add the vegetables and sauté them as well. Then add a little of the stock or broth. Simmer briefly over medium heat. In the meantime, drain the potatoes and place some of them (the amount depends on how thick you want the stew to be) in a bowl for puréeing. Add about two ladles of the vegetables and a ladle of broth and process with a hand blender. Pour the remaining stock into the pot, add the passata, chicken, and potatoes. Add the purée and mix. Season the stew with the spices and pour in the Cremefine. Simmer for about 10 minutes and season again to taste. Per serving: about 365 kcal.