Chicken and vegetable skillet
Chicken and vegetable skillet keeps the ingredients in useful stages: chicken gets a head start, vegetables cook separately, and everything returns to a small pan sauce. That avoids steaming all the ingredients in a crowded pan.
Choose thawed boneless chicken breast or thigh and cut similar-sized pieces. The timing below is a guide; the thickest piece must reach a safe internal temperature.
Keep utensils and surfaces that handled raw chicken away from ready-to-eat foods. A large quantity is better cooked in batches than forced into a small pan.
Sources and cooking guidance
FoodSafety.gov: minimum internal temperatures for poultry, ground meat, seafood and egg dishes.
- Calorías
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- Proteínas
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- Grasas
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- Hidratos
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Para calcularlos se necesitan los ingredientes, las cantidades exactas y el número de porciones.
| Tiempo de preparación | — |
|---|---|
| Tiempo activo en cocina | — |
| Dificultad | — |
| Picante | — |
| Cocina | — |
| Alérgenos | — |
Ingredientes
2 raciones
Paso 1
Prepare vegetables first on a clean board. Cut zucchini and pepper into bite-sized pieces and slice onion. Cut chicken separately into about 2 cm pieces.
Paso 2
Warm 1 tbsp oil in a wide skillet. Brown chicken over medium-high heat, turning as needed. Transfer to a plate; it may not yet be cooked through.
Paso 3
Add remaining oil and vegetables. Cook 6–8 minutes, stirring occasionally. Add broth and oregano, scraping up browned bits.
Paso 4
Return chicken and accumulated juices. Simmer until all chicken reaches 165°F/74°C and vegetables are cooked to your liking. Season and serve with separately cooked rice or bread.
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