4 tablespoons of butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small green pepper, finely chopped
2 cloves of garlic, finely minced
2 tablespoons of oil
1/2 cup of all-purpose flour
Salt and black pepper to taste
1 chicken breast or thigh, cut into pieces (about 1.5 kg)
1 can or jar of tomato puree or pulp
2 cups of water
4 tablespoons of butter
1 medium onion, finely chopped
1 small carrot, finely chopped
1 small green pepper, finely chopped
2 cloves of garlic, finely minced
2 tablespoons of oil
1/2 cup of all-purpose flour
Salt and black pepper to taste
1 chicken breast or thigh, cut into pieces (about 1.5 kg)
1 can or jar of tomato puree or pulp
2 cups of water
Melt the butter in a large pan or skillet over medium heat until it's hot enough to fit all the chicken pieces in one layer
Add the onion, carrot, green pepper, and garlic
Cook until they're tender but not browned, about 6 minutes, stirring occasionally
Remove the vegetables from the pan
Add the oil to the pan
Mix the flour with salt and black pepper
Dip the chicken pieces in the flour mixture and remove excess
Arrange the chicken pieces in the pan
Cook for 6 minutes, turning them halfway through
Add the tomato puree or pulp, water, and cooked vegetables to the pan
Bring to a simmer
Cover and reduce heat
Cook for about 20 minutes, until the chicken is tender
Serves 4-6 people
Note: This stew can also be made with canned tomatoes
Total calories: 2,191.
