Chicken Fillet with Potatoes and Cabbage in Pots
An easy-to-prepare and very appetizing recipe. Turkey fillet can be used as a base instead of chicken, and the set of vegetables can be changed according to your preference. This amount of ingredients is enough for 5 medium pots.
- Total cooking time
- not set
- Number of servings
- 5
- Recipe difficulty
- 3 / 5
Ingredients
for 5 servings
- chicken fillet 500 g
- cabbage 400 g
- potato 500 g
- bell pepper 200 g
- carrot 150 g
- onion 150 g
- salt
- pepper
- vegetable oil
Instructions
Step 1 of 14
Finely chop the onion.
Step 2 of 14
Grate the carrot on a medium grater.
Step 3 of 14
Cut the fillet into small pieces.
Step 4 of 14
Finely shred the cabbage.
Step 5 of 14
Remove seeds from the bell pepper and cut it into strips.
Step 6 of 14
Peel the potatoes and cut them into cubes or sticks.
Step 7 of 14
Lightly grease the bottom of the pots with vegetable oil. Place the fillet inside. Salt and pepper.
Step 8 of 14
Place the cabbage on top of the fillet.
Step 9 of 14
Place the potatoes on top of the cabbage. Salt and pepper slightly.
Step 10 of 14
Place the onion on top of the potatoes.
Step 11 of 14
Place the carrot on top of the onion.
Step 12 of 14
Place the pepper on top of the carrot.
Step 13 of 14
Pour in a little water (approximately 100 ml).
Step 14 of 14
Cover the pots with lids. Place them in the oven. Stew at a temperature of 180 degrees for 1 hour.