Chicken stew with carrots, eggplant and garlic
This chicken stew features tender chicken breasts simmered with sweet carrots, earthy eggplant, and fragrant garlic in a rich tomato broth. It's a simple and hearty dish, perfect for a family dinner.
Cook time 60 min
Prep time 30 min
Ingredients:
2 chicken breasts3 carrots
1 cup eggplant
2 tbsp canned tomato paste
1/2 onion
3 garlic cloves
1 tsp olive oil
1 cup chicken broth
Chicken stew with carrots, eggplant, and garlic is a hearty and delicious dish that's perfect for a cozy dinner. This recipe combines tender chicken breasts with sweet carrots, earthy eggplant, and aromatic garlic, all simmered together in a rich tomato broth. It's a simple yet flavorful meal that can be enjoyed by the whole family.
Instructions:
- Cut the chicken breasts into bite-sized pieces.
- Peel and slice the carrots.
- Dice the eggplant.
- Finely chop the onion.
- Mince the garlic cloves.
- Heat 1 teaspoon of olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and season with salt and pepper.
- Cook until the chicken is browned on all sides, about 5-7 minutes.
- Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and garlic.
- Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the sliced carrots and diced eggplant to the pot.
- Continue to sauté for another 5 minutes, stirring occasionally.
- Stir in the 2 tablespoons of canned tomato paste, making sure it is well mixed with the vegetables.
- Pour in the 1 cup of chicken broth.
- Return the browned chicken pieces to the pot.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for about 30 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Adjust Seasoning:
- Taste the stew and adjust the seasoning with salt and pepper as needed.
- Ladle the stew into bowls.
- Garnish with fresh herbs like thyme or parsley if desired.
Chicken stew with carrots, eggplant, and garlic is a nourishing dish that's easy to prepare and sure to satisfy. With just a few simple ingredients and straightforward steps, you can create a comforting meal that's perfect for any occasion. Enjoy your flavorful and healthy chicken stew!
Chicken stew with carrots, eggplant and garlic FAQ:
The chicken stew simmers for about 30 minutes after adding the chicken back to the pot. Make sure the chicken is cooked through and the vegetables are tender.
Store leftover chicken stew in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; just ensure it cools completely before freezing.
Yes, you can substitute the eggplant with zucchini or mushrooms if preferred. Just adjust cooking times as needed, as different vegetables may cook at varying rates.
The internal temperature of the chicken should reach 165°F (75°C) to ensure it is fully cooked and safe to eat.
A large pot or Dutch oven with a capacity of at least 4-5 quarts is recommended to comfortably hold all the ingredients and allow for even cooking.
Cooking Tips:
- Cut the vegetables uniformly to ensure even cooking.
- Sauté the garlic and onions first to bring out their flavors before adding other ingredients.
- Add more chicken broth if you prefer a thinner stew or cook longer for a thicker consistency.
- Season the stew with salt and pepper to taste, and consider adding herbs like thyme or rosemary for additional flavor.
- Serve the stew with crusty bread or over rice for a complete meal.
Nutrition Facts
4 ServingsCalories 130kcal
Protein 18g
Carbohydrates 10g
Fiber 2.78g
Sugar 5g
Fat 3.18g
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