Chicken Fillet Stewed with Potatoes, Eggplants, and Bell Peppers
Main Dishes • European
Description
Chicken fillet stewed with potatoes, eggplants, and bell peppers
Ingredients
- Eggplants 2 pieces
- Salad Potatoes 7 pieces
- Chicken fillet 5 oz
- Orange Bell Peppers 2 pieces
- Onion 2 pieces
- Garlic 4 cloves
- Meyer Lemon Juice 1 tablespoon
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Cut the eggplants into cubes, sprinkle with salt, and let sit for about 7 minutes to remove bitterness.
Step 2
Cut the potatoes into strips and fry in vegetable oil until cooked (set aside separately).
Step 3
Fry the meat together with the onions. Set aside in a separate bowl.
Step 4
Fry the rinsed eggplants together with the sliced bell peppers.
Step 5
At the end of frying, add the crushed garlic to the eggplants and peppers, and stew for 5 minutes.
Step 6
Remove from heat and mix everything with the fried potatoes and meat.
Step 7
Sprinkle with dill. Drizzle with lemon juice.
Step 8
Cover with a lid. Let sit for about 5 minutes.
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