John Myers
Poultry: Colorful Stir-fried Vegetables with Half Chicken
The perfect poultry: colorful stir-fried vegetables with half chicken recipe with a picture and simple step-by-step instructions.
- 1 half Chicken
- 200 g Hokkaido pumpkin
- 4 piece Waxy potatoes
- 1 piece Fresh onion
- 2 Red Paprika
- 1 medium sized Zucchini fresh
- 1 piece Apple
- 2 tbsp Homemade tomato ketchup
- Oil for frying
- 2 tbsp Self-Made Vegetable broth
- 2 piece Pickled hot peppers
- Wash half the chicken and pat dry again, place in a high pan or casserole dish, brush with the tomato ketchup, add oil all around and put in the oven at 180 degrees for the first half hour.
- Prepare the vegetables in the meantime, peel and wash the pumpkin into large pieces, peel and wash the potatoes, peel and halve the onions, then into small cubes – my vegetable cutter will do that 😉 pour the vegetable stock over the onion + potato cubes and a few times toss in the bowl.
- Place the pumpkin around the chicken, spread the potato and onion cubes with the vegetable stock on top, cover with the lid and place in the oven for another 30 minutes.
- In the meantime, remove the seeds from the bell pepper, wash the zucchini and wash the apple, peel, cut in half, quarter and remove the seeds, then cut everything into small pieces using the vegetable cutter.
- Take the pot out of the oven, distribute it on the vegetables, place the peppers on top and put in the oven for another 30 minutes … with the chicken lying on top of the vegetables for the last 15 minutes and the grill being switched on. (unfortunately I didn’t take a picture of it)
- Get the spoon and plate out … because this feast can start right away …
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