Servings: people
Quesadillas
The chicken stew is very versatile and could also be served with rice or in pita bread, etc.So, there's easy dinner for a couple of days.
Ingredients
Stew with chicken, tomato and vegetables (4 pers.)
- 1 pcs. Onion Finely chopped
- 3 cloves Garlic Finely chopped
- 13.5 gram Olive Oil
- 100 gram Mushroom Cleaned and sliced
- 0.5 pcs. Squash In small cubes
- 50 gram Chorizo In small cubes (optional)
- 14 gram Paprika
- 1 gram Oregano Dried
- 1 gram Thyme Dried
- 2 gram Cumin
- 3 pcs. Bay Leaf
- 1 can Chopped Tomatoes
- 1 can Tomato Puree of 140 grams
- 200 gram Broth Vegetable-
- 100 gram Cream
- 250 gram Chicken Breast Fillets
- Salt
- Pepper
Quesadillas
- Cabbage White or pointed cabbage. Shredded
- Fresh spinach
- Tomato
- Chorizo
- cheese
- Tortillas
Instructions
Chicken stew with tomato and greens
- Sauté onions and garlic in a bit of oil until they are soft and golden.
- Add mushrooms, zucchini, and chorizo and increase the heat.
- Stir constantly in the pot until the vegetables are delicious and roasted, then add paprika, oregano, thyme, cumin, and bay leaves.
- Stir well for about a minute, then add chopped tomatoes, vegetable stock, tomato paste, and cream.
- Place the chicken fillets well into the stew so they are covered and let it simmer under a lid for 20-30 minutes, until the chicken meat is tender.
- The chicken can then be taken out of the pot and shredded with two forks or cut into cubes.
- Put the chicken back into the pot and season with salt and pepper.
Quesadillas
- In my quesadillas, besides the stew, there's shredded cabbage, spinach, fresh tomatoes, chorizo, and cheese.
- To make quesadillas, put your desired filling between 2 tortillas and fry them for 3-4 minutes on each side.