Usuba
Braised Chicken Thigh with Vegetables and Herbs
Juicy meat stewed in its own juice with tomatoes, bell pepper, and onions. Vegetables release moisture, creating an aromatic broth. You can use turkey fillet or other quick-cooking meat. The amount of herbs and spices is easily adjustable to taste.
- Total
- 60 min
- Standard serving
- 409.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare the ingredients and rinse the chicken fillet.
- 2
Step 2
Peel the onion and cut it into half rings.
- 3
Step 3
Cut the tomatoes into half rings, then into quarters, or in a way that is convenient for you.
- 4
Step 4
Cut the pepper into thin strips or half-rings.
- 5
Step 5
Pour vegetable oil into a pan, wok or sauté pan and start frying the pepper.
- 6
Step 6
Add onion.
- 7
Step 7
Add tomatoes.
- 8
Step 8
Chop the herbs into small pieces.
- 9
Step 9
Add herbs to the vegetables.
- 10
Step 10
Mix and salt to taste.
- 11
Step 11
Place the chicken fillet on top of the vegetables.
- 12
Step 12
Mix and stew under a lid until the meat is almost cooked, stirring occasionally.
- 13
Step 13
Add oregano.
- 14
Step 14
Add dried garlic.
- 15
Step 15
Stir and simmer for another 10 minutes.
- 16
Step 16
Plate the dish portionally and serve with a side dish of your choice.
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