Stew With Lentils And Chicken. Step-by-step Recipe With Photo

Are you wondering how to cook lentils? I advise you to stew the stew with lentils and chicken. This is a very tasty and satisfying dish that, of course, cannot be made quickly, but it is worth it! Unlike beans and peas, which take quite a long time to cook, these beans will cook in about 50 minutes, so if you have time to wait with lunch, this recipe is for you. You will need thick-walled dishes with a tight lid - a cast-iron brazier or stewpan with a thick bottom; pots made of thin metal are not suitable for this dish.

Instead of chicken, you can take any meat - pork or beef, choose lean cuts without fat, but with bone.

The meat can be marinated the day before to speed up the cooking process.

• Prep time: 30 minutes
• Cooking time: 1 hour 20 minutes
• Servings: 4

Ingredients for Lentil and Chicken Stew

• 250 g green lentils;
• 500 g chicken (thighs);
• 200 g carrots;
• 150 g white onions;
• chili peppers;
• shoots of young garlic;
• 1 / 2 lemons;
• a tomato;
• olive oil for frying, salt.

For the marinade:

• 50 g sour cream;
• 2 cloves of garlic;
• 2 tsp soy sauce;
• 1 tsp ground paprika.

Method of making stew with lentils and chicken

Soak chicken thighs for half an hour in fermented milk marinade: add sour cream, garlic passed through a press, soy sauce and ground paprika. Mix well and put in the refrigerator for 30 minutes.

We carefully sort out green lentils, since pebbles are often found in it, as in other legumes. Then we rinse it several times, fill it with cold water, leave it for 30 minutes.

Now let's get to the vegetables. Peel the fresh carrots, cut them into thick bars about 2 centimeters in size.

Chop the sweet white onion. We cut young shoots or stalks of garlic across the stalk into 0.5-1 cm pieces. Cut the chili peppers into rings. For lovers of spicy, I would advise not to remove the seeds and membrane from the chili, but if you do not like the "evil" pepper, then it is better to peel it.

Cut half the lemon and red tomato into thick slices. Lemon slices are approximately 5 millimeters thick.

Pour olive oil into the frying pan, which is closed with a tight lid. First, saute the garlic and chili to make the oil smell. Then add the onion, then the carrots. When the vegetables are soft, add the marinated chicken thighs.

We put the lentils on a sieve, rinse with running water.

Smooth the lentils over the vegetables and meat in an even layer, put slices of tomato and lemon on top.

Pour in about 400 ml of cold water or chicken broth. Add 2 teaspoons of coarse salt. We send to the stove, after the water boils, cover tightly. We reduce the fire to the minimum, cook for 50 minutes - 1 hour. During this time, the lentils will become soft, and the meat will easily separate from the bones.

When the dish is ready, cover the roasting pan with a thick towel and leave for 15-20 minutes, then serve hot. For stew with lentils and chicken, go with a salad of fresh vegetables or a light sauce based on sour cream or yogurt.

Stew with lentils and chicken is ready. Bon Appetit!