There are a lot of recipes for pure vegetable stews, but sometimes you still want to make the dish more satisfying. In such cases, it is enough to add chicken and rice. A light stew immediately becomes more nutritious and calorific!
Ingredients
- Steamed rice - 1,5 glasses
- Chicken fillet - 300 g
- Cherry tomatoes - 200 g
- Eggplant - 1 piece
- Bell pepper - 1 piece
- Corn (canned) – half a bank
- Carrots - 1 piece
- Onion - 1 piece
- Butter - 80 g
- Green onion - 2 of the stem
- Salt - to taste
- Water - 3 glasses
Step-by-step cooking recipe
Wash the chicken fillet, dry it with paper towels and cut it.
Chop eggplants, carrots, bell peppers, tomatoes and peeled onions.
Melt the butter in a frying pan, add the chicken and fry until golden brown. Make sure that each piece is browned from all sides.
Add onion, carrot, bell pepper and cook for 5 minutes.
Add eggplant, tomatoes and continue to fry for another 7 minutes.
Add the washed rice, hot water and simmer under the lid for 15 minutes.
Add salt, add the washed corn and mix gently. Turn off the heat and leave the stew under the lid for 15 minutes.
Serve the finished stew hot, sprinkling with finely chopped green onions.
