Mediterranean vegetable stew with chicken strips

Ingredients for 4 servings:

• 400 g chicken
• 1 can tomatoes, chopped, approx. 400 g
• 1 gr. can/n tomatoes, pureed, approx. 500 g
• 2 carrots
• 1 bell pepper(s)
• 2 stalk(s) Celery
• 2 onions
• 1 garlic clove(s)
• 50 g peas, frozen
• 50 g beans, green, frozen (runner beans)
• 1 tbsp tomato paste
• basil, shredded
• Sage, dried
• Salt and pepper or chili powder
• Balsamic vinegar
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Low-carb

Rinse and dry the chicken, then cut into strips. Clean and finely chop or dice the carrots, onion, celery, bell pepper, and garlic as needed. Fry the chicken in a deep pan with a little olive oil until it browns and the water has evaporated from the meat, then add the tomato paste and cook. Add the onion and garlic and sauté. Lightly caramelize with sugar and deglaze with balsamic vinegar, allowing it to reduce slightly. Stir in the carrots, peas, green beans, and tomatoes, add a little water, and season with salt, chili or pepper, basil, and sage to taste. Simmer over low heat and, after a slight delay, stir in the diced bell pepper and celery. Let it simmer for a while, season to taste, and serve. Since I practice low-carb cooking, there are no side dishes to accompany this dish, but you can easily serve pasta, rice, and potatoes as a side dish.