Chicken with vegetables and rice

Click on the photo to see the video tutorial for the chicken!

Here is a great recipe for spring and summer. It takes a bit of preparation, but the results are very much worth it. It's one of my family's favorite meals, and for good reason. For a video tutorial, make sure you visit my Youtube channel!

Ingredients:

80g of skinless/boneless chicken (or turkey) breasts. It's usually just enough for up to 4 people, but you can use any quantity that you like.

2 bigger bell peppers

3 carrots

1 onion

3 cloves of garlic

some parsley and oregano (dried or fresh)

3 tablespoons of tomato sauce

1 tablespoon of mushroom soup powder

a pinch of salt

mix of spices for the meat

sunflower oil

Method:

Cut thin strips of chicken, carrot, bell peppers and onions. Cover the bottom of the pan with sunflower oil, but do it sparingly. Heat the oil until it's very hot. Meanwhile, use a mixture of spices and/or salt for the chicken. When the oil is hot enough, put the chicken into the pan and stir it with a wooden spoon. Do not lower the heat yet. When all sides of chicken strips are evenly red(ish) add the carrots and cover the pan with a lid. This is because carrots take most time to soften. You can add some water if you think it will burn before it's cooked.

After some 15 minutes, when the carrots are softer, add the bell peppers and onions, give them a good stir and put the lid back on. Depending on the thickness of your chicken strips, it could take somewhere between 45 minutes to an hour until they become soft. When you slice it in half, it should be completely white.

During the last 10 minutes of cooking add 3 tablespoons of tomato sauce and a mushroom soup powder, mixed with a bit of water.

Serve with rice or pasta.

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