Mushroom Stew with Chicken and Vegetables
Ingredients
- 2 chicken breasts, cut into cubes
- Salt, to taste
- Black pepper, to taste
- Sweet paprika, to taste
- Ginger, to taste
- Olive oil, for frying
- Juice of half a lemon
- 1 tablespoon oil (for frying)
- 300 grams mushrooms, sliced (not too thick or thin)
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 tablespoon flour
- 1 glass of water (or chicken broth)
- A sprig of spinach (optional)
- Cheddar cheese, a handful (optional)
Instructions
- Season and Cook the Chicken:
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- Cut the chicken breasts into cubes and season with salt, black pepper, sweet paprika, ginger, and lemon juice. Mix well.
- In a pan, heat 1 tablespoon oil and fry the seasoned chicken until golden. Once cooked, remove the chicken from the pan and set aside.
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- Prepare the Vegetables:
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- While the chicken cooks, slice the mushrooms into suitable pieces (not too thick, not too thin).
- Finely chop the onion and red pepper.
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- Cook the Vegetables:
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- In the same pan, add 1 tablespoon oil and fry the onion for about 2 minutes until softened.
- Add the red pepper and mushrooms to the pan and cook, stirring occasionally.
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- Thicken the Stew:
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- Sprinkle 1 tablespoon flour over the vegetables and cook for another 2 minutes until it changes color.
- Add 1 glass of water (or chicken broth) and stir well. Season with salt and black pepper to taste.
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- Simmer:
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- Add the cooked chicken back into the pan along with a sprig of spinach (optional).
- Cover and let the stew simmer on medium heat for about 20 minutes.
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- Finish the Stew:
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- For extra flavor, stir in a handful of cheddar cheese (optional) and mix until it melts into the sauce.
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- Serve:
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- Serve the mushroom stew hot, with fresh bread for dipping.
Enjoy your delicious, hearty mushroom stew with chicken and vegetables! -