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Chicken stew with vegetables

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Chicken stew with vegetables

Receita prática para o dia a dia, do tipo que você coloca tudo na assadeira e bota no forno. Perfeita para um almoço em família. Read more


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Tempo de preparo

1 hour(s)


6 servings

Cíntia Costa

  • Ingredients
  • Recipe
  • Boneless chicken thigh and drumstick6 unit(s)
  • Cabotia Pumpkin1/2 unit(s)
  • Carrot1 unit(s)
  • Italian Tomato4 unit(s)
  • Sweet potato1 unit(s)
  • Garlic10 unit(s)
  • Onion1 unit(s)
  • Sweet paprika1 tablespoon
  • Garlic, Onion and Parsley Dry Seasoning to taste
  • Thyme to taste
  • Shoyu to taste
  • Salt to taste
  • Black pepper to taste
  • Olive oil to taste
  • Fresh Green Smell to taste
  1. Start by seasoning the chicken fillets to give them time to take on the flavor. In a bowl, place the chicken, a coarsely chopped onion, the dry seasonings, salt, black pepper, soy sauce and a little olive oil. Use your hands to massage each piece of chicken, ensuring the seasoning is evenly distributed (including under the skin). Reserve.
  2. Place a pan full of water and a little salt to heat on the stove and preheat the oven.
  3. Wash each of the vegetables well (carrots, sweet potatoes, pumpkin) and cut into cubes of reasonably equal sizes.
  4. Cook the vegetables in boiling water for a while until they are soft (but not falling apart). Reserve a cup of the cooking water.
  5. Meanwhile, peel 10 garlic heads that will be used whole, without chopping.
  6. In a baking dish, place the pieces of vegetables, add the tomatoes and garlic and season with salt, black pepper and olive oil. Mix well.
  7. Heat a frying pan and fry each chicken fillet, skin side down, until golden brown. Then turn and leave a few more minutes.
  8. Place the finished fillets on the baking sheet between the vegetables.
  9. At the end, use the onions that were left behind in the chicken bowl to extract all the flavor that was stuck to the bottom of the skillet over low heat.
  10. When the onions are golden, add the water you reserved from cooking the vegetables and scrape the bottom of the skillet well. Use that broth to water all the contents of the roast.
  11. Cover your baking sheet with aluminum foil and bake for 30 to 45 minutes, peeking in from time to time.
  12. When you think it's ready, first take one of the chicken fillets and cut it in half to make sure it's fully cooked inside.
  13. You can serve this dish on its own or with rice or mashed potatoes (or even pasta).

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