Delicious autumn zucchini, pumpkin and chicken stew - spicy, fragrant, nutritious and healthy. This dish is prepared without starchy vegetables, heavy cream or sour cream, so it is suitable for the diet menu. I used homemade squash adjika in the recipe; it is made simply and often replaces various vegetable additives and mashed potatoes. Adjika contains tomatoes, onions, carrots, zucchini, bell peppers and spices. Homemade ketchup is also suitable if there are no fresh tomatoes on hand.
Nowadays, many of the hostess at the weekend preparing meals for the whole week. This recipe is just for such cases. The finished stew can be frozen in portioned sudochku or in a form for roasting. Before serving, you will need to warm up your lunch in the microwave.
- Cooking time: 40 minutes
- Servings: 3
Ingredients for Autumn Zucchini, Pumpkin and Chicken Stew
- 350 g chicken fillet;
- 15 g melted butter;
- 80 g onions;
- 250 g zucchini;
- 250 g pumpkin;
- 130 g adjika zucchini or tomato puree;
- 2 tsp. hops suneli;
- 1 tsp. sweet paprika;
- vegetable oil, salt, pepper;
- fresh greens to taste.
Method of cooking zucchini, pumpkin and chicken stew
In a pan with a non-stick coating, melt melted butter, add a little vegetable oil for frying. Ghee is an excellent product for cooking delicious dishes, it does not stick, so it is considered indispensable in Indian cuisine.
Chicken fillet wash, dry with paper towel. Cut the meat across the fibers in small cubes, throw in a pre-heated pan, fry over high heat.
When the filet grabs it will turn white and slightly fried, add finely chopped onions. Instead of bulb leek or shallot. In spring and summer you can use the bright part of the stem of green onions.
We continue to fry the meat with onions until the onions become transparent.
We clean the squash and pumpkin from the peel and seeds. Pulp vegetables cut into small cubes of the same size. Throw sliced vegetables in the pan.
Pumpkin varieties matter, some varieties are better suited for extinguishing - the flesh does not spread out during heat treatment.
Next, add homemade squash adjika or tomato puree. Instead of ready-made sauces, you can chop a pair of ripe tomatoes in a blender until smooth.
Cook the stew on low heat, stirring occasionally. Fifteen minutes before the readiness we pour in hops-suneli, sweet paprika, salt and pepper to your taste.
Sprinkle the prepared stew with fresh herbs, mix, heat and remove from the stove. From the greenery I will recommend celery and parsley, if you like a neutral taste. Green basil or cilantro will give the dish an original flavor.
On the table we serve autumn stew for zucchini, pumpkin and chicken with fresh bread or wheat flat cake every day. Enjoy your meal!
With this thick autumn stew, you can make delicious sandwiches - brown a large slice of toast bread, cut diagonally. Put meat and vegetables on a piece of bread, add a slice of fresh cucumber and cover with another slice of bread. A quick and tasty breakfast sandwich is ready.