Stew soup with chicken, bell pepper and green peas

The recipe for a thick stew soup with chicken and vegetables should be in the arsenal of every culinary specialist, because this simple, tasty dish will not cause trouble in preparation. Judge for yourself, in the same saucepan both the first and the second course - there is chicken meat, vegetable garnish, and spicy tomato sauce. A minimum of dishes and hassle in the kitchen, and a hearty and colorful lunch or dinner is provided. Try it!

Ingredients

• Chicken thigh fillet - 450 g
• Potatoes - 350 g
• Bulgarian pepper - 220 g
• Frozen green peas - 150 g
• Tomato puree - 150 g
• Onions - 150 g
• Carrots - 130 g
• Garlic - 6 g
• Chili pepper - 2-4 g (or to taste)
• Flour - 40 g
• Dried Provencal herbs - 1 tsp
• Salt to taste
• Ground black pepper - to taste
• Sugar - 1 tsp
• Vegetable oil - 2-3 tbsp. spoons
• Fresh parsley (for serving) - 1 sprig
• Water - 1 l

Directions

1. Prepare foods according to the list. Instead of puree, you can grate fresh tomatoes.
2. Cut the chicken thighs into medium-sized pieces and place in a bag.
3. Add flour. Tie the bag and shake vigorously for a few seconds to distribute the flour evenly and breaded each piece of chicken meat.
4. In a heavy-bottomed saucepan over high heat, heat 1-2 tbsp. tablespoons of vegetable oil. Place chicken pieces in batches and fry until golden brown (about 2-3 minutes on both sides). Place all of the grilled chicken meat in a saucepan.
5. Peel and chop the garlic and hot peppers. Add a mixture of dried Provencal herbs, garlic and hot peppers to the fried fillet pieces in a saucepan. Stir and fry over low heat for 1 minute.
6. Cut the peeled onions into thin half rings. Add the chopped onion to the saucepan.
7. Stir occasionally, and fry for 5 minutes over low heat until the onions are tender.
8. Cut the peeled carrots into small pieces and add to the saucepan.
9. Peel and cut the potatoes into small to medium cubes. Add to the rest of the components.
10. Peel the bell peppers, cut into cubes and add to the saucepan as well.
11. Add frozen green peas.
12. Pour in tomato puree.
13. Boil water and pour boiling water into a saucepan. You can adjust the thickness of the soup to your liking by adding more water.
14. Bring the soup to a boil. Add sugar. Taste and add salt and black pepper to taste.
15. Reduce heat to low and cook soup for 30-35 minutes.
16. The stew soup is ready. Garnish each serving with a fresh parsley leaf if desired and serve. Bon Appetit!