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Chicken fillet ragout with vegetables and lentils

 
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Chicken fillet ragout with vegetables and lentils

800 gr chicken or turkey fillet (breast)
150 gr lentils
2 large onions
1 large carrot
1 large eggplant
2-3 small bell peppers
4 fairly large ripe tomatoes
4 cloves of garlic
dry paprika
a pinch of dry basil, oregano, thyme, marjoram, rosemary, cumin

Boil lentils (but do not digest!), Drain the broth. Scald the tomatoes with boiling water, remove the skin.
Cut the meat into slices 1 cm thick, pepper, salt on both sides, process with a tenderizer and cut into 2x2 cm pieces.
In a dry frying pan with a non-stick coating, fry the meat until the juice has evaporated and golden brown, sprinkle with paprika powder, add 3 tablespoons. tablespoons of vegetable oil, mix, add onion, cut into quarters. While stirring, simmer until soft. Pour carrots into thin strips.
We no longer add oil. As soon as the liquid evaporates after adding the next portion of vegetables, add the following vegetables - eggplant, cut into strips, bell peppers, cut into noodles, tomatoes (with juice), cut into cubes. As soon as the tomatoes boil, add spices and finely chopped garlic. Bring to a boil, add lentils, bring to taste. Serve with boiled rice (you don't need to season rice with anything!).
Fast, tasty, unusual!

Chicken fillet ragout with vegetables and lentils
Njashka
and what lentils are needed in this recipe?

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