Vegetable ragout with chicken fillet is a very tasty and nutritious main course, where meat and vegetables are cooked together, exchanging flavors and aromas. This is the best vegetable ragout with zucchini, eggplant, sweet pepper, potatoes, and chicken, with the addition of apple and aromatic spices - hearty, juicy, bright, and very aromatic.
To start, cut the chicken fillet into medium pieces, put them in a heated skillet with oil. Fry over medium heat until golden brown. Add a little salt at the end.
We will need a medium or large zucchini and eggplant. Slice them into rings, but not too thin.
Transfer the fried chicken to a saucepan.
In the same skillet where the chicken was cooked, fry the zucchini and eggplant on both sides until golden brown. Lightly salt. Don't forget to add oil.
Then fry the peeled and diced potatoes until golden brown.
Transfer the fried zucchini, eggplant, and potatoes to the saucepan with the chicken.
Next, fry the carrot in rings. When it starts to brown, add the onion sliced into half rings. Fry, stirring, until the onion is lightly golden.
Cut the pepper and apple into medium pieces.
Add tomato paste, salt, sugar, ground coriander, basil (or other aromatic herbs to taste), and smoked paprika to the carrot and onion. Pour in the water. Stir and simmer for about 3 minutes.
There is no need to fry the pepper and apple; we immediately transfer them to the saucepan. Add whole garlic cloves.
Now pour our sauce into the saucepan.
Mix everything, cover with a lid after boiling, and simmer for 10 minutes over low heat. Then gently stir and simmer for another 10 minutes. This way, the vegetables will keep their shape and remain whole.
The most delicious and aromatic vegetable ragout with chicken is ready. Enjoy your meal!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.