Guiso fácil de verduras con proteínas

Ingredientes

• 1 tablespoon butter or ghee
• 1/2 teaspoon turmeric powder ((see notes))
• 1 cup onion (peeled and finely chopped)
• 2 cloves garlic (finely chopped)
• 1 cup celery (finely chopped)
• pinch salt
• 3-4 cups yellow summer squash or zucchini (chopped into matchsticks (see notes))
• 1 1/2 cups carrots (washed and chopped)
• 4 cups water or stock
• 1/4 teaspoon salt (or to taste)
• 1/2 tablespoon ghee
• 4 ounces paneer ((sub with 1/2 pound chicken breast, or see recipe notes for other options))
• pinch salt
• pinch black pepper
• pinch turmeric powder ((optional))
• 1/4 cup parsley (finely chopped)
• 1/2 lime (freshly squeezed, or to taste)

Preparación

1. 1

   --- prepare the vegetables ---

2. 2

   Prepare the onions, garlic and celery and keep together in a single bowl to be added at the same time. Peel, and finely chop the onion. Peel and finely chop the garlic cloves. Wash, and finely chop the celery.

3. 3

   If using yellow summer squash, peel it using a vegetable peeler. Zucchini does not need to be peeled. Chop the squash into 1-2 inch long pieces, like matchsticks. Wash and chop carrots. The carrots and squash will be added at the same time.

4. 4

   --- make the stew ---

5. 5

   Add the butter or ghee to a medium saucepan on medium heat. Add turmeric, onions, garlic, and celery, and a pinch of salt. Cook for 5-10 minutes, covered, on a low heat until the celery starts to soften and the onions start to brown.

6. 6

   Add the squash, carrots, water and/or stock, along with 1/4 teaspoon salt. Turn up the heat, and bring to a boil. Reduce heat and simmer, partially covered, for 25 minutes, until the vegetables are soft.

7. 7

   --- cook the chicken or paneer ---

8. 8

   While the stew is simmering, cook the chicken breast or paneer. You may either cook the chicken breast whole, then cut into bite-sized pieces after it cools, or chop it up raw prior to cooking. The paneer is easy to handle, so it’s recommended to slice it into thin pieces prior to cooking to enhance the surface area that will carry flavor.

9. 9

   Heat butter or ghee in a small nonstick skillet on medium heat. Carefully place chicken breast or paneer into the hot fat.

10. 10

    Season the protein with a little salt, pepper, and optional turmeric.

11. 11

    Turn when the first side is lightly browned. Cook until fully, yet lightly cooked. For the chicken, you’ll know it’s done when no pink remains in the center.

12. 12

    --- finish the stew ---

13. 13

    If necessary, slice the cooked chicken into bite-sized pieces. Add the cooked protein to the stew and simmer 1-2 minutes.

14. 14

    Stir in the parsley and fresh lime.

15. 15

    Taste, and adjust for salt and lime juice. Add more if needed.