Traditional recipes

Chicken breast with vegetables and tomato sauce

Chicken breast with vegetables and tomato sauce

I prepared a quick and very good dish and I invite you to try it too.

  • a piece of chicken breast
  • 3 suitable onions
  • 1 red pepper
  • 1 zucchini
  • 3 tomatoes
  • 2 tablespoons olive oil
  • salt
  • pepper
  • paprika
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon basil
  • 1 tablespoon flour
  • green parsley

Servings: 6

Preparation time: less than 90 minutes

RECIPE PREPARATION Chicken breast with vegetables and tomato sauce:

Diced diced chicken breast is fried on all sides in hot olive oil.

Wash and clean the vegetables. Cut the vegetables one at a time: cut the onion into juliennes, cut the pepper into slices, and the zucchini into cubes. The tomatoes are kept in hot water so that they can be peeled and then cut into cubes.

Add the vegetables over the meat, add salt and pepper to taste, paprika and basil, brown sugar, add a cup of water, put the lid on and let it boil for 25-30 minutes, until the water drops. and a thicker sauce is formed. If the sauce doesn't seem thick enough, you can add a tablespoon of flour and let it boil for a few more minutes, stirring constantly.

Remove from the heat and add the chopped parsley.

Serve with rice garnish or mashed potatoes.


Chinese chicken with vegetables

This would be a personal and personal version of the Chinese chicken with vegetables, which can be made in multiple combinations, depending on what you have in the fridge or what you prefer. In the case of this recipe you need:

  • 1 medium-sized boneless chicken breast (for two people I used only half a breast)
  • 2-3 medium carrots
  • 2 peppers preferably red (I only had greens & icircn fridge so I put greens)
  • 1 jar / can of sliced ​​mushrooms
  • 1 medium onion
  • soy sauce
  • oil, salt, pepper, garlic, chilli

Preparation of ingredients First and for the first time, cut the chicken into cubes, put it in a container and add 2-3 tablespoons of soy sauce, salt and pepper, then mix and leave for about 15-20 minutes for the chicken. to get soy flavor. & Icircn while the chicken is sitting, the vegetables can be prepared. Onions, carrots and peppers are cut into juliennes (I gave them through the B & oumlrner grater, they came out the same size) and the mushrooms are drained of juice and if necessary cut into smaller pieces, according to preference (I left them as they came from the jar, for lack of time). (click on the pictures to enlarge)


Cooking food In a Teflon pan or wok, if you have it, heat a little oil, then harden the carrots and onions. After they have left a little water, add the peppers and mushrooms. After about 5 minutes, when the carrots are about half ready, add the chicken. We want the vegetables and chicken to be ready all at once and the carrots to be crispy. I added a little soy sauce and a frying pan, which together with the water left by the vegetables formed a sauce. Salt and pepper to taste, and near the end add about two cloves of garlic, so that they do not burn, and the chilli.


Instead of chilli, I used pepper paste, which is at least as hot, if not hotter. Taste the spices and if the chicken is ready it can be taken off the heat.


Next to chicken and vegetables, I boiled a little long grain rice, but you can also use rice pasta or you can eat it simple, as such. At the end it looks like this:


If you want, you can add celery, bamboo and even pineapple to the mentioned vegetables for those who like it, with the mention that the pineapple makes it quite sweet. Good appetite!