Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes, drained
- 1 cup chicken broth
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned on all sides, about 5 minutes. Remove the chicken from the pot and set aside.
3. Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes.
4. Add the diced tomatoes, chicken broth, paprika, thyme, oregano, salt, and pepper. Stir to combine.
5. Add the chicken back to the pot and bring the mixture to a boil.
6. Reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
7. Stir in the heavy cream and parsley and cook for an additional 5 minutes.
8. Serve hot with crusty bread or over rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Medium-high heat for browning the chicken
- Low heat for simmering the stew
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Fat: 20g
- Carbohydrates: 11g
- Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add diced potatoes or sweet potatoes to the stew for a heartier meal.
- Use different colored bell peppers for a more colorful dish.
- Add a can of drained and rinsed chickpeas for extra protein and fiber.
Tips and tricks:
- Cut the chicken into bite-sized pieces for quicker cooking time.
- Use a Dutch oven for even heat distribution and to prevent the stew from burning.
- Add the heavy cream at the end of cooking to prevent curdling.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley
- Crusty bread
Pairings:
- Serve with a side salad for a lighter meal.
- Pair with a glass of red wine for a cozy night in.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Crusty bread or rice
Troubleshooting advice:
- If the stew is too thick, add more chicken broth to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Reblec de Crama is a traditional Romanian dish made with chicken, cream, and paprika.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with crusty bread or over rice.
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Region: Romanian