Chili con chicken stew

Name: Chili con chicken stew
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 chili pepper; 2 double chicken fillets (approx. 300 g each); 2 red peppers; 2 Courgette; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON dried oregano; 1 TEASPOON Cumin (cumin); 250 ml Chicken bouillon (instant); 1 can(s) (850 ml) peeled tomatoes; 1 can(s) (425 ml) Vegetable corn; 100 g cherry tomatoes; 1/2 bunch Thyme

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 chili pepper
2 double chicken fillets (approx. 300 g each)
2 red peppers
2 Courgette
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON dried oregano
1 TEASPOON Cumin (cumin)
250 ml Chicken bouillon (instant)
1 can(s) (850 ml) peeled tomatoes
1 can(s) (425 ml) Vegetable corn
100 g cherry tomatoes
1/2 bunch Thyme

Directions

1
Peel onion and garlic. Chop the onion finely. Chop garlic finely. Cut the chilli lengthwise, scrape out the seeds and chilli finely. Wash chicken fillets, dab dry and cut into strips.
2
Quarter the peppers, remove the seeds, wash and finely dice them. Clean, wash and pat dry the zucchini and cut into small cubes. Heat oil in a pot. Sauté onion, chilli and garlic until transparent.
3
Add the meat and fry well. Sauté zucchini and peppers. Season with salt, pepper, oregano and cumin. Deglaze with bouillon. Chop tomatoes in the tin and add. Drain the corn, also add it and let it simmer for about 10 minutes.
4
Wash the tomatoes, dab dry and cut in half. Wash the thyme, dab dry and pluck the leaves from the stalks, except for some for garnishing. Add thyme and tomatoes and simmer for another 5 minutes.
5
Arrange in small bowls and garnish with thyme. Crème fraîche tastes good with it.