- Chicken fillet - 500 Grams
- Cabbage - 400 Grams
- Potatoes - 500 Grams
- Bulgarian pepper - 200 Grams
- Carrots - 150 Grams
- Onions - 150 Grams
- Salt - 2-3 Art. spoons
- Pepper - 2-3 Art. spoons
- Vegetable oil - 3-4 st. spoons
To begin with, it is necessary to finely chop the onions, and grate the carrots on a fine grater. Raw chicken fillet should be cut into small cubes. Next, you need to chop the cabbage, and pepper the seeds and cut into small straws. Next, you need to peel the potatoes and cut it with a small straw, like pepper. The bottom of each pot should be oiled with vegetable oil, and then put the meat and salt and pepper it. Then put cabbage, potatoes, and then salt and pepper. Next layer of onions, then carrots, and the top layer of pepper. In each pot you need to pour a little water, so that the contents are blown. Stew for an hour at a temperature of 200 degrees.
Servings: 5-6