Chicken stew with eggplant and pepper
I offer you a delicious dinner option. Both a side dish and a main dish in one! We will cook chicken stewed with eggplants and sweet peppers. I used chicken thighs for this recipe, but you can use drumsticks, wings, or fillet pieces.
This dish is prepared simply and quickly, and you will certainly enjoy it. Chicken with eggplant and bell pepper is aromatic, satisfying and incredibly tasty. Meat and vegetables are soaked in each other’s juices, making the dish incredibly tasty and aromatic.
In addition to vegetables, you can add fresh mushrooms, such as oyster mushrooms or champignons. Mashed potatoes or rice can serve as a side dish.
Ingredients for making chicken stew with eggplant and pepper:
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Ingredients:
Chicken thighs – 4 pcs.
Bell pepper – 1 pc.
Eggplants – 2 pcs.
Onions – 1 pc.
Garlic – 2-3 cloves.
Vegetable oil – 50 ml.
Salt – 0.5 tsp.
Ground black pepper – 0.25 tsp.
Seasoning for chicken – 0.5 tsp.
Fresh dill – 3 sprigs.
Recipe for stewed chicken with eggplant and pepper
Step-by-step instruction:
1. Wash the chicken thighs and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices on all sides. Leave the chicken for 30 minutes to marinate.
2. Place chicken thighs, skin side down, in a frying pan with heated vegetable oil.
3. Fry the chicken pieces over medium heat until golden brown on both sides.
4. Prepare the vegetables. Wash the eggplants, peel them, cut into quarters into rings 1.5 cm thick. Peel the onions, cut into quarters into rings 3 mm thick. Wash the bell pepper, cut it in half, remove the seed box, cut into strips the same thickness as the onion.
5. Add chopped eggplants to the pan with the fried chicken.
6. Place onions and bell peppers on top.
7. Gently mix the ingredients. Cover the pan with a lid and simmer the chicken thighs with vegetables over low heat. Stir the ingredients occasionally to ensure they cook evenly. During heat treatment, vegetables will release juice and significantly decrease in size. After 25-30 minutes, add garlic and finely chopped dill to the vegetables with chicken. They will give the dish a special aroma. Add salt and spices to taste.
8. Stir, continue to simmer the chicken thighs with vegetables for another 1-2 minutes, then turn off the heat. Serve the stewed chicken with eggplant and bell pepper immediately after cooking, until it has cooled.
Bon appetit!
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