Stuffed Zucchini with Chicken (Eng/Esp)

For lunch today, I made zucchini stuffed with chicken and potatoes. I wanted to try something new and use this ingredient in a different way, so I handled it very carefully so it would serve as a sort of cone.

Ingredients:

• 1 piece of chicken
• 1/2 zucchini
• 1 onion
• 2 bell peppers
• 1 potato
• Pinch of salt
• Oil
• 2 cups of water

Preparation:

I washed the herbs, removed the seeds from the bell peppers, and peeled the onion. I peeled the potato and washed it. I diced everything into small cubes.

Then I peeled the zucchini, cut them in half, and scooped out the pulp, forming a sort of boat shape, which I placed in a pot with enough water to cover them and parboiled for ten minutes.

Next, in a separate pot, I added two cups of water and the chicken piece to parboil it, adding a pinch of salt. I cooked it for fifteen minutes. Then I drained the excess water, let it cool, and shredded the chicken.

Next, I placed the seasonings and the potato in a skillet with a drizzle of oil and sautéed them. Once they were tender, I added the chicken and stirred for about six more minutes. I turned off the heat and removed the pan from the stove.

Finally, I took the canoes and filled them with the seasoned chicken; they turned out very tasty, and I really liked the result. I love experimenting with these recipes, especially when the whole process is healthy since I avoid seasoned salts, spices, or chemical additives.