Chicken and Vegetable Filling

Name: Chicken and Vegetable Filling
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g ground chicken (lean); 2 tsp olive oil; 1 pcs onion (medium, finely diced); 1 pcs carrot (medium, finely diced); 1 pcs celery (rib, finely diced); 2 pcs garlic (cloves, minced); 1 tbsp tomato paste; 3 tbsp water; 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch garlic powder; 1 pinch smoked paprika; 1 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(62)

TASTE SCORE

8/10

A versatile, lightly seasoned ground chicken and vegetable filling that comes together in one skillet. Finely diced carrots, celery, and onion melt into the juicy chicken, creating a savory base perfect for stuffing bell peppers, wrapping in pastry, or tucking into sandwiches and tacos. Quick enough for a weeknight and endlessly adaptable.

PREP

10m

COOK

15m

SERVES

1 CUP

224 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the vegetables.
1.Finely dice the onion, carrot, and celery into small, even pieces.
2.Mince the garlic cloves and set everything aside in separate piles.
saute · ~6 min
Sauté the vegetables.
1.Heat the olive oil in a large skillet over medium heat.
2.Add the diced onion, carrot, and celery. Cook until softened but not browned, about 4 to 5 minutes.
3.Stir in the minced garlic and cook just until fragrant, about 30 seconds.
saute · ~8 min
Brown the ground chicken.
1.Push the vegetables to the edges of the skillet.
2.Add the ground chicken to the center and break it apart with the spoon.
3.Cook, stirring occasionally, until the chicken loses its pink color and is cooked through, about 6 to 8 minutes.
simmer · ~2 min
Season and finish the filling.
1.Add the tomato paste and water. Stir until the paste loosens and coats the meat and vegetables evenly.
2.Sprinkle in the salt, black pepper, garlic powder, and smoked paprika. Mix well.
3.Simmer for 2 minutes to let the flavors meld, stirring occasionally.
garnish
Garnish with fresh parsley and serve.
Remove the skillet from the heat. Sprinkle the chopped parsley over the filling. Use immediately to stuff peppers, fill empanadas, or spoon into lettuce wraps.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For a finer texture that works well in fillings, pulse the diced vegetables in a food processor until they are the size of small peas.
2
Avoid overworking the ground chicken in the pan; break it into large chunks first, then crumble gently to keep it juicy.
3
To prevent a watery filling, cook the tomato paste for 30 seconds before adding water to deepen its flavor and remove raw taste.
4
Let the finished filling cool completely before using it in pastries or stuffed peppers to avoid soggy dough or peppers.
5
This filling freezes beautifully for up to 3 months; portion it into zip-top bags and flatten for quick thawing.
6
If using this filling for tacos or sandwiches, add a squeeze of lime juice at the end for brightness.

RECIPE VARIATIONS

Adapt it for your goals.

Spicy Tex Mex

Spicy Tex-Mex

Add 1 teaspoon of chili powder and a minced jalapeño with the garlic. Substitute cilantro for parsley and use in tacos or burrito bowls.

Herb & Lemon

Stir in 1 tablespoon of fresh dill and the zest of half a lemon after cooking. Perfect for stuffing into phyllo triangles or serving over rice.

Asian Inspired

Asian-Inspired

Replace the smoked paprika with 1 teaspoon of ground ginger and substitute soy sauce for the water. Finish with sliced green onions instead of parsley. Great in lettuce wraps or dumplings.

HEALTH BENEFITS