Lecho, and I can’t have enough of it.

Always tasty, full of flavor and yes, we’re eating our vegetables. Lecho is a dish which always surprises me. Everything depends on what kind of peppers I use, or meat, or squashes. The meatless version is also satisfying and delicious, especially when using eggplant. Be creative, check your refrigerator. There always must be something ripe and ready to go. Lecho is easy to make. Just try not to burn it during the process. So keep stirring and pay attention :). 

Yesterday I used three different colored bell peppers and a summer squash. For proteins, I had just one deboned chicken leg. It added some dimension to the flavor. You can use any meat or sausage you like. 


1 deboned chicken leg, cut in small pieces
3 bell peppers: purple, red and light green
1 yellow summer squash
1 big onion and garlic, I used 3 cloves
Water or any kind of broth for deglazing
1 large tomato
Tomato passata (I used my jarred tomatoes).
Oregano, sweet and hot paprika, salt and pepper.
Olive oil, about 2 tbsp 


Now, cut all veggies in about one inch squares. Use as many garlic cloves as you like and chop them or use a garlic press. 

In your favorite pot, heat the oil so the meat sizzles when you add it. Brown the chicken on all sides. Remove every bit from the pot using tongs. Set it on the side.

Add the onion and deglaze the pot. I used just water this time, but any kind of broth is even better. Scrape everything nicely and sauté the onion for 5-10 minutes until they are transparent. Add some salt and pepper, stir. Please, don’t burn the onions. Some color is perfect, there is nothing better than the flavor of caramelized onion.

It’s time for the peppers and squash. Stir everything together nicely. It feels good, right?:) Let it cook for some time and keep stirring. All veggies will start to sweat and soften. Next is the garlic. Be sure the heat catches everything from the bottom and all liquid evaporates.

 Add fresh cut tomatoes, if you have any, and tomato passata. I should have measured all ingredients, but lecho is a kind of dish which lets us be flexible. 

Lower the heat and then add all spices. Check often how hard/soft everything is. All vegetables besides onion should be rather ‘al dente’, but that’s up to you. Be sure to taste your lecho and adjust salt etc. 

Chicken is the kind of meat which could fall apart if cooked too long. That’s why adding it back in the end is a good idea. Just heat it through if it’s already done. My chicken yesterday was tasty. With burned edges, even a small amount is worth the effort. I know, it looks like nothing, but tastes like something:).

Serve your lecho with bread, rice or whatever you want. It matches practically anything. 


You Might Also Like