Main dishes

Summer chicken stew

30 min Cook
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Chicken with peppers and aubergines

This summer chicken stew is a sweet and smoky dish that allows you to use up the vegetables in your fridge. This is a richer version of Italian chicken with peppers, adding creaminess and body to the stew. The stars of this plate are red and yellow bell peppers, aubergine, and tomatoes. We have prepared this stew with vegan chicken pieces, but you can use grilled chicken fillets instead.

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Summer chicken stew

Summer chicken stew

corinthian
A satisfying stew made with summer vegetables and spices that will please the entire family.
prep time
10 min
cooking time
30 min
servings
4
total time
40 min

Equipment

  • Frying pan or stew pot

  • Knife

  • Bowl

Ingredients

  • 1 red bell pepper

  • 1 yellow bell pepper

  • 1 aubergine

  • 2 ripe tomatoes

  • 2 garlic cloves

  • 1 yellow onion (you can use white onion as well)

  • 4 tablespoons olive oil

  • 1 1/2 cup vegetable broth

  • 2 tablespoons tomato paste

  • 1 tablespoon harissa paste or red mojo

  • 2 tablespoons smoked paprika

  • 1 tablespoon ground cumin

  • 1 tablespoon maple syrup

  • Pinch of sea salt

  • Fresh parsley, to garnish

Instructions

1

Prep the vegetables

Rinse the aubergine, bell peppers, and tomatoes. Dice the aubergine. Core, de-seed, quarter, and dice the bell peppers. Chop the tomatoes. Put everything aside. Peel the garlic cloves and the onion. Halve the garlic cloves and dice the onion.
2

Cook the aubergine

Heat the olive oil and garlic cloves in the frying pan over medium heat. When the garlic releases its fragrance, add the aubergine and cook for 10 minutes, stirring from time to time. Then, transfer the aubergine to a bowl and set aside.
3

Make the sauce

Put the frying pan back on the stove. If there is no more oil left, add a tablespoon, then add the onion. Stir until it softens (~1 minute), then add the peppers and stir for a couple of minutes. Drizzle with maple syrup, then add the tomatoes, tomato paste, harissa or red mojo, paprika, and cumin. Mix well to form a paste, then add the vegetable broth. Stir, and cook for 10 minutes.
4

Finish cooking

When the sauce thickens a bit, add back the aubergine and the grilled chicken pieces. Stir, and continue to cook for another then minutes.
5

Garnish and serve

Take the stew off the heat, transfer to the serving plates, and garnish with fresh parsley. Enjoy hot or at room temperature.

Notes

You can also add black olives.
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Harissa paste

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