for 3 person
- 300 grams cherry tomatoes
- 2 carrots
- 300 gram baby potatoes
- 3 boiled chicken breast
- 6 pieces of village pepper
- 2 red onions
- 2 bucket of chicken broth
- 5 branches fresh thyme
- 1 water glass of olive oil
- 1 piece of marbled lemons
- 1 tea spoon salt
- 1 tea spoon black pepper
- 1 sweet spoon powder red pepper
- 3 cloves garlic
Since potatoes and carrots have a later cooking feature than other vegetables, it is beneficial to cut them by cutting thin and small pieces.
How is it prepared?
Mix beaten garlic, olive oil, shredded marbled lemon peel and all the spices in a bowl.
Stand on the edge to pour over the vegetables and chickens.
The composition of the algae:
Boil the chickens in a teaspoon of fresh water and then pick it up and take the edge. Do not drain the water.
Place the cherry tomatoes vertically in a large-sized borrower.
Fold the carrots, cut into pieces, next to the cherry tomatoes.
Divide the baby potatoes two or four in the middle according to their size and place them next to the carrots.
Place the boiled chicken next to the potatoes.
Cut out the seeds of the village peppers and cut them longitudinally and place them next to the chickens.
Cut the red bulbs so that they are not too thin, and they are next to the village peppers.
Start with a spoon over the vegetables and chickens in my borrowed sauce.
Add 2 scoops to the pre-boiled chowder juice.
Cook for 40 minutes at 190 degrees.
Divide it into plates and serve.
Description of the recipe: