Vegetable stew with chicken breast

1. Let's put the broth to boil. To do this, wash the chicken breast, put it in a saucepan. Fill with water so that the meat is covered. We send the pan to the fire.

2. Salt the broth. Cook for about half an hour from the moment of boiling. Then we extract the breast, and filter the broth through gauze or through a fine sieve.

3. While the chicken is cooking, we will prepare the necessary ingredients. Onions are peeled from the husk. Cut into cubes.

4. Tomatoes are washed under running water, let them dry a little. Then we cut out the attachment point of the peduncle, cut the tomatoes into cubes. The skin from the tomato can be removed if desired.

5. Drain the liquid from the canned beans, put the beans in a bowl. If there are no canned beans, you can use boiled. Only you need to prepare it in advance the day before.

6. We clean the sweet potato, wash it under running water. Cut into cubes. The cooled chicken breast is also cut into cubes.

7. Pour olive oil into a thick-walled cauldron, send it to the fire. When the oil warms up, spread the onion. We pass it until it is soft and transparent, about 2-3 minutes.

8. Add tomatoes, continue cooking for a couple more minutes. Then pour the specified amount of broth, spread the beans. Enrich with paprika, salt and pepper to taste.

9. Bring to a boil, then turn down the heat. We put sweet potatoes in the cauldron. Cook over low heat for about 15 minutes.

10. And now add the chicken breast. Keep on fire for a minute. Meanwhile, quickly wash the parsley, cut with a knife. Cover the pan with a lid, let the stew stand for 5 minutes.

Spread out in portions, sprinkle with parsley and serve on the table.

Bon appetit!