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Tomato chicken stew

updated

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Ingredients for 4 servings:

  • 400 g chicken fillet(s)
  • 1 onion(s)
  • 1 zucchini
  • 2 tbsp oil
  • salt and pepper
  • ¼ liter chicken broth
  • 500 g tomatoes, pureed
  • 2 cans of corn kernels
  • 100 g cherry tomatoes
  • 100 g whipped cream
  • 1 tsp curry powder
  • ½ tsp sweet paprika powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wash, dry, and cut the chicken fillet into strips. Peel and dice the onion. Wash and dice the zucchini. Heat the oil in a pan and fry the chicken strips all over. Briefly fry the onions and zucchini. Season. Stir in the broth, passata, and corn, and simmer covered for about 15 minutes. Wash and halve the tomatoes. Add the cream and tomatoes, and cook for another 5 minutes. Season to taste with salt, pepper, curry powder, and paprika. My kids’ absolute favorite stew!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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