Braised Chicken With Vegetables Recipe

About this recipe

A hearty and protein-packed dinner featuring tender chicken braised with colorful vegetables and seasoned with paprika. Perfect for those seeking a satisfying and nutritious meal.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Natoora French Mixed Heritage Carrots
• 125G Daylesford Organic Brandy Butter
• 50G Pepper Black Ground BWFO
• 653G Mccain Baby Hasselback Potatoes Salt & Pepper
• - Schwartz Paprika
• - Tata Salt

Instructions

1. 1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add 2 chicken breasts and sprinkle with 1 tablespoon of paprika. Brown the chicken on both sides for about 4-5 minutes per side.
2. 2. Transfer the browned chicken and any remaining butter to a large stewing pan.
3. 3. Add 2 green peppers (cut into chunks), 3 onions (cut into chunks), 9 carrots (peeled and cut into chunks), and 6 potatoes (peeled and cut into chunks) to the pan.
4. 4. Season the vegetables with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Pour in 2 cups of water to cover the ingredients partially.
5. 5. Cover the pan with a lid and simmer over low heat for 2-3 hours, stirring occasionally. Add more water if needed to maintain a stew-like consistency.
6. 6. Check that the chicken is fully cooked and tender, and the vegetables are soft. Adjust seasoning if necessary.
7. 7. Serve the braised chicken and vegetables hot, garnished with fresh parsley if desired.