Vegetable Stew with Chicken

Tasty, hearty, and fragrant—with a Central Asian twist!

Recipe author

Servings:

Chicken

1500

Onion

Carrots

Tomatoes

Bell peppers (large)

Potatoes

Green cabbage

700

Garlic

Cilantro

Cumin

Khmeli-suneli

Salt

Soy sauce

Ground red pepper

Ground black pepper

Ground hot pepper

Vegetable oil

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 7 g

Fats 35 % 8 g

Carbohydrates 35 % 8 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Cut the chicken into small pieces, fry until golden, and salt. Transfer it to a large heavy-bottomed pot or Dutch oven (mine is 5.5 quarts). Spread half of the onion, sliced into half-moons, on top. Sprinkle with spices.
Step 2:

Fry the remaining onion in the pan where you cooked the chicken.
Step 3:

Cut the carrots into large pieces and spread them in a layer over the onion.
Step 4:

Add the coarsely chopped potatoes. If the potatoes are small, you can leave them whole.
Step 5:

Season with spices and add the chopped garlic and herbs.
Step 6:

Spread the fried onion on top.
Step 7:

Add a layer of coarsely chopped peppers.
Step 8:

Then the tomatoes, sliced into rounds.
Step 9:

Sprinkle with spices. Add the herbs and garlic.
Step 10:

Coarsely chop the cabbage, salt it, and add soy sauce and spices. Pack it in a dense layer on top. Don't worry that everything is heaped above the rim—it all settles down as it cooks.
Step 11:

Cover with the lid. Turn the heat to its lowest setting and forget about it for 2–3 hours. The time depends on how much you're cooking. DON'T STIR IT AT ALL! You'll stir it only when it's done. At the end, taste, adjust the seasoning, and serve in a deep dish sprinkled with fresh herbs. Enjoy!