Name: Chicken Stew with Carrots and Onions
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: International
Ingredients: Chicken fillet - 2 pcs.; Carrot 1 pc. - 2 pcs.; Onions 2 pcs. - 1 pcs.; Garlic - 2 clove; Cream 25% fat - 100 ml; Ground black pepper - 1 pinch; Salt - 1 tsp.; Chicken Spices - 1 tsp.; Vegetable oil 2 tbsp. l. - 2 tbsp.; Basil leaf - to taste; Parsley - to taste; Water - 70 ml

International

Prepare a tender and flavorful chicken stew that will delight you with its rich taste and ease of preparation. Chicken fillet, pan-fried until golden brown and then simmered with carrots, onions, and garlic in a creamy sauce, will be the perfect choice for a hearty lunch or dinner. Experiment with spices to give the dish unique notes and truly make it your own!

Prepare all ingredients: thaw, wash, and pat dry the chicken fillet with paper towels. Thoroughly wash and peel the carrots, onions, and garlic.

Cut the chicken fillet into small, uniform pieces. Heat vegetable oil in a pan over high heat. Sauté the chicken for 4 minutes, stirring constantly, until a delicious golden crust forms.

Dice the carrots finely, and mince both the garlic and onion. Add the prepared vegetables to the skillet with the chicken. Reduce the heat to medium, stir well, and cook for another 5 minutes until the vegetables are tender and fragrant.

Season the dish with salt, freshly ground black pepper, and chicken spices to give it a rich flavor. Pour in water, cover the pan with a lid, and simmer the chicken over low heat for 20 minutes to make it incredibly tender and juicy.

Pour the cream into the pan, increase the heat to medium, and stir thoroughly. Cook for another 7 minutes until the sauce thickens and achieves a creamy texture.

Serve the aromatic chicken stew hot, garnished with fresh basil and finely chopped parsley for brightness and freshness. Enjoy this simple yet refined dish!

Chicken Stew with Carrots and Onions

Mediterranean

Discover a world of amazing flavors with this simple yet incredibly appetizing dish! Fried rice with seafood is the perfect combination of tender rice, succulent seafood, and aromatic spices. You can choose any type of rice and your favorite seafood, whether it's a ready-made seafood mix, squid, mussels, or shrimp. Add spicy seasonings for an Asian flair or delicate herbs for a Mediterranean mood. Cook the rice separately, then combine it with the stir-fried seafood to create a culinary masterpiece that will win the hearts of your loved ones!

Seafood Fried Rice

Italian

Chicken breast is the perfect source of protein for your lunch or dinner. To keep it incredibly juicy, it's important to cook it correctly. In this recipe, we not only bake the chicken, preserving all its tenderness, but also add a delightful stuffing inside that will transform an ordinary dish into a true culinary masterpiece. The recipe was shared by Vika Andreychikova, author of the "Kushat Hochu" channel.

Stuffed Chicken Breast

Ukrainian

For crumbly pilaf, you need to use high-quality rice. Basmati or jasmine rice would be excellent choices. It's equally important to select good meat. If you prefer a less caloric pilaf, opt for shoulder or tenderloin cuts. For a richer dish, brisket would be suitable.

Pork Pilaf in a Multicooker

Russian

Typically, flour or semolina is added to syrniki (cottage cheese pancakes) to help them hold their shape better and be fluffier. In this recipe, we've omitted both flour and semolina, simply coating the syrniki lightly in breadcrumbs to give them a golden color when baked. Following this recipe, the syrniki turn out a bit denser than usual and slightly less sweet, yet they remain incredibly delicious and healthy.

Cheesecakes without flour and semolina

Making syrniki with a filling is an exciting process that requires a little skill, but the result is well worth it! I particularly enjoy adding fresh berries, which give the syrniki incredible tenderness and sweetness, allowing for minimal sugar use. The main advantage of this dish is that you can experiment with any additions to your liking: sour cream, honey, or fresh berries will be the perfect complement to these airy syrniki.

Cheesecakes with raspberry filling

Try marinating mackerel in a complex marinade of oil, mayonnaise, mustard, ketchup, and garlic. If you leave the fish in this mixture for several hours and then grill it over a fire, it will turn out very tasty!

Grilled Marinated Mackerel

European

Discover a tender and airy turkey soufflé, baked to perfection – an ideal dish for the whole family, especially for children! This light and delicious soufflé pairs wonderfully with any side dish: whether it's classic mashed potatoes, fragrant rice, buckwheat, or a fresh vegetable medley. Prepare it effortlessly, even if you don't have a meat grinder – simply use pre-made ground turkey or finely chop the turkey in a blender. Add a beaten egg, your favorite seasonings, dried herbs, and a little grated cheese to create an incredibly appetizing and healthy meal in just 20-25 minutes of baking.

Oven-Baked Turkey Soufflé

Königsberg Klopse are tender meat dumplings that originated in East Prussian cuisine. They pair perfectly with boiled potatoes or fluffy mashed potatoes. Made from succulent veal with added minced anchovies and seasoned with a rich creamy sauce, these meatballs turn out incredibly soft and satisfying. For maximum tenderness, pass the meat through a grinder two or three times, or finely chop it in a blender until it resembles a soufflé. Don't forget to add plenty of onion and white bread, previously soaked in milk, to give the forcemeat extra juiciness.

Königsberg Klopse

It is commonly believed that a blend of beef and pork mince is essential for excellent cutlets. However, delicious cutlets can also be made solely from pork. For this dish, chilled meat with a small amount of fat is suitable, such as ham, shoulder, or loin. Bread soaked in milk will impart a mild flavor to the meat and, along with semolina, will help make the cutlets fluffy. If the cutlets are coated in breadcrumbs and placed on a preheated pan, they will quickly "set," brown, and retain all their juices inside.

Chicken Stew with Carrots and Onions

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