CookPal AI
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Eggplant and Chicken Tomato Stew

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Protein

    • 🍗 1 piece (250g) chicken thigh

  • Vegetables

    • 🍆 2 eggplants (160g)
    • 1/2 yellow bell pepper (75g)
    • 🧄 1 clove garlic

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tbsp olive oil

  • Sauce

    • 🍅 1/2 can (200g) canned tomatoes
    • 🧂 1/3 tsp salt
    • 🧂 Pinch of pepper
    • 1/2 tsp consomme
    • 💧 100ml water

PASSI

1

Cut the eggplants into half-moon slices, the yellow bell pepper into bite-sized pieces, and thinly slice the garlic, removing its core.

2

Trim excess fat and sinew from the chicken thigh, cut into bite-sized pieces, and season with salt and pepper.

3

Heat olive oil and garlic in a pan over low heat until fragrant. Add chicken skin-side down and cook for 2–3 minutes on medium heat until golden and crispy. Flip and cook for another 2 minutes until the color changes.

4

Add eggplants and yellow bell pepper to the pan, stir until coated with oil. Add the sauce ingredients, crush the canned tomatoes, and mix. Cover and simmer on low heat for 6–7 minutes.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Serve with rice or bread for a complete meal.Use fresh tomatoes if canned tomatoes are unavailable.Adjust seasoning to taste before serving.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.