Braised Chicken Breast with Vegetables

Cooking method

1. Step 1:

   

   How do you make braised chicken breast with vegetables? Gather the ingredients from the list. Feel free to change up the vegetables to taste, preference, and what you have on hand. Buy chilled chicken breast if you can — it stays juicier. Rinse it and cut it into small cubes.

2. Step 2:

   

   Rinse the eggplant and cut it into small cubes too. If the eggplant is noticeably bitter, you can draw out the bitterness by soaking it in salted water. Mine wasn't bitter, so it didn't need any special prep.

3. Step 3:

   

   It's best to use young zucchini — it's more tender and flavorful and has more nutrients. Cut it into cubes as well. You can add potatoes if you like, but they'll make the dish heartier and higher in calories. That version is great for the whole family, especially if there are men at the table; if you're watching your weight, skip the potatoes.

4. Step 4:

   

   Wash, peel, and chop the carrot however you like — grated, or knifed into any size. I like all the ingredients cut the same, so I dice everything. Wash the tomatoes, cut out the stem end, and chop the flesh into small pieces. If the tomatoes have thick, tough skins, it's better to peel them.

5. Step 5:

   

   Peel and finely chop the onion. Pour the vegetable oil into a heavy-bottomed skillet and heat it. Add the onion and sauté it over medium heat until translucent.

6. Step 6:

   

   Add the chicken to the onion, stir, and cook together until the meat turns white. You can cook it until golden if you like, but the dish will be a bit less lean that way.

7. Step 7:

   

   Remove the chicken and onion from the pan. In the oil left behind, sauté the eggplant until lightly browned.

8. Step 8:

   

   Return the browned chicken breast to the pan, add the rest of the vegetables, and season to taste with salt and ground black pepper — add sweet paprika or another seasoning if you like. Stir and cook over medium heat for about 5–7 minutes, until the vegetables release their juices.

9. Step 9:

   

   Then pour the water over the vegetables and simmer over low heat for about 20 minutes. The liquid should almost fully cook away. The dish is ready — serve it up. Enjoy!