Chicken with mushrooms, vegetables and shrimps

Cut the chicken into squares, as well as the spring onion and bell pepper. Slice the mushrooms. Cut the green leaves from the spring onion and set aside.

Sauté mushrooms and mushrooms without oil or water over medium high heat. Set aside. Then sauté the spring onion and bell pepper. Set aside.

Place the carrot in the oven, while the rest is cooking, with a little EVOO, salt, pepper and Provencal herbs, at 200°C for 30 minutes.

In the same pan, add 100 ml of water and add the chicken previously cut into pieces, salt, pepper, ginger powder and Provencal herbs. When the chicken is cooked and the water has almost evaporated, add the cooked bell pepper, mushrooms and mushrooms. At this time also add the green part of the spring onion without sautéing.

Peel the shrimp and in the same pan put them with two tablespoons of water to cook over medium heat with garlic to taste. and in a small pot with 200ml of water we will put the shrimp heads. These will boil for about 10 minutes. Then add the broth, strained and already evaporated to the shrimps and join it in the frying pan with the chicken and the carrot that will be taken out of the oven.

Serve on a plate, a little basmati rice and the preparation on top. Parsley to taste as topping. And eat!