Summer cooking means using the most of the season’s vegetables. Here’s a lovely dish full of the flavors of our favorite veggies of the year!
Chicken stew with summer vegetables
1 chicken about 1 kilo cut into pieces
1 large white onion cut into thin slices
2 cloves garlic finely chopped
4 large ripe tomatoes finely chopped
2 medium zucchinis cut into large pieces
2 large potatoes cut into quarters
1 red pepper cut into pieces
1 yellow pepper cut into pieces
1 green pepper cut into pieces
1 Tbsp tomato paste
1/3 cup esti extra virgin olive oil
2 cups hot water
Heat over medium heat the olive oil in a pan. Add the onion and garlic and cook until the onion turns light brown.
Add the chicken pieces and cook until you see light brown patches on both sides of chicken.
Add the potatoes, stir and cook until potatoes turn light brown.
Add the tomatoes and tomato paste, stir and let cook for 20 minutes.
Add zucchinis and peppers, salt and pepper, 2 cups hot water and let cook for at least an hour, lid on the pan. Check every now and then to ensure that there is enough liquid
Take lid off, check for liquid, if there is too much, keep cooking until the sauce is thick.
Serve with an elegant Greek rose wine!