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1
Finely chop the onion. Grate the carrots using a large grater. Cut the cabbage into strips or small pieces. Dice the tomatoes.
2
Heat the oil in a large pot or deep skillet. Add the ground chicken and cook, stirring constantly and breaking it up, until no pink remains.
3
Add the chopped onion and grated carrots to the pot. Cook, stirring, for 5-7 minutes until the vegetables soften.
4
Stir in the diced tomatoes, tomato paste, chopped cabbage, and pour in the water or broth. Season with salt and pepper. Mix everything well.
5
Cover the pot and simmer on low heat for 30-40 minutes, or until the cabbage is tender (stir occasionally to prevent sticking).
6
Serve hot, sprinkled with fresh herbs.
Patarimai 🎭
- For an even brighter flavor, sprinkle in some dried dill or parsley. It really adds a lovely zest!
- You can peel the tomatoes before chopping for an even smoother stew (just briefly immerse them in boiling water, then cold water).
- Serve hot with a dollop of fresh sour cream and chopped herbs for extra creaminess and visual appeal.
- If you have it on hand, use vegetable or chicken broth instead of water for a deeper, richer flavor.
- This stew is fantastic as leftovers; the flavors actually deepen and meld even better the next day.
Patiko? Pasidalink! 💚
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