Colorful Chicken Stew

Colorful Chicken Stew


  • 4 chicken thighs
  • 2 leeks
  • 1 onion
  • 3 carrots
  • 1 red pepper
  • 1 yellow pepper
  • 500 ml tomato sauce without sugar
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 50 gr integral rice
  • salt, pepper and spices per taste
  • water


In a deep pot put cube of butter and olive oil to heat. Spice chicken thighs with salt, pepper and spice per your taste and fry on medium temperature from both sides to get nice golden color. Add large-cut vegetables to the meat and fry together some 15 minutes on moderate temperature. Then add tomato sauce, rice and water to cover the meat. Cook leek in a water about 15 minutes and add to meat and vegetables. Cook together some 15 to 20 minutes.

If you’re in restriction period you can replace carrot and rice. instead of carrot you can use eggplant, and instead of rice some puree of allowed vegetables.

Colorful Chicken Stew

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