2020-08-13 / test@t
Chicken with vegetables
- 2 medium carrots
- 2 medium onions
- 1 red bell pepper
- 1 small head of cauliflower
- 3 cloves of garlic
- 1 small bunch of parsley
- 1 kg chicken thighs
- olive oil
- salt, freshly ground black pepper
STEP-BY-STEP COOKING RECIPE
Peel vegetables. Cut onion and bell peppers into cubes, carrots into slices, disassemble cauliflower into small inflorescences, chop the garlic. Chop the parsley leaves thinly.
Preheat a heavy pan and brown the chicken thighs on all sides until golden brown. Transfer to a plate and keep warm.
Add onions and carrots to a saucepan and fry, stirring occasionally, for 5-7 minutes. Then add bell peppers and cook for another 5 minutes.
Return the chicken to the pot, add 150 ml of water and bring to a boil. Reduce heat, cover saucepan and simmer for 30 minutes.
Add cauliflower to the pot, season with salt and pepper, and cook for another 15 minutes. Add garlic and herbs, stir and remove from heat. Leave the dish for 5 minutes. under the lid.