Recipe for chicken stew with potatoes and vegetables

Recipe for chicken stew with potatoes and vegetables

Almost all cooks prepare vegetable stew from chicken with potatoes, almost everyone makes mistakes. As a result, some people end up with a tasty and rich dish, while others end up with a tasteless and incomprehensible stew, which obviously does not induce appetite. In order for your stew to have a representative and appetizing appearance and shape, and at the same time have an ideal taste, you need to follow the usual, but fundamental tips.

The products used to make stews have different structures. Accordingly, if you start the process of cooking all the products at once and in the same container, some products will be raw, the rest will be overcooked and will look like an unappetizing homogeneous mass. In connection with this, it is necessary to follow the sequence of preparation of the ingredients. First, the meat is cooked, then vegetables, such as potatoes, carrots, etc. Next come soft vegetables (zucchini, cabbage). Only here will there be an exception: if you use cabbage that is old enough, it will need to be cooked earlier than potatoes because... it will take the longest time to prepare. To maintain the correct and appetizing shape, all products, including poultry, must be fried before cooking. And to preserve the juiciness of chicken meat in vegetable stew, it is better to use fresh meat that has not been frozen, and, accordingly, defrost it. If it turns out that you only have frozen meat, then under no circumstances use the microwave, and especially the old-fashioned method with hot water.

If you follow these rules, you will obviously end up with a rich, juicy and appetizing vegetable stew of chicken with potatoes and vegetables.

Recipe 1: chicken stew with potatoes.

The main focus of this chicken stew recipe is to use seasonal ingredients. In the warm season, eat zucchini and young potatoes, and at the end of summer - sweet peppers, beans and tomatoes. In winter we use frozen foods. After all, a stew is stewed food over low heat, so add almost everything to it. A spice like turmeric goes very well with the recipe for chicken stew; it will obviously add the brightest and richest colors to your dish.

Required ingredients:

• Chicken fillet - 450 gr.;
• Potatoes - 7-9 pcs.;
• Carrots - 1 pc.;
• Zucchini - 1 small;
• Onion - 1 pc.;
• Tomatoes - 5 pcs.;
• Spices (pepper, turmeric, paprika) - to taste.

Recipe 1: chicken stew with potatoes.

Manufacturing process:

1. To prepare the chicken stew, we prepared the legs and discarded the bones. Meat of medium fat content, which is just right for preparing main courses with vegetables. For a lighter version of the dish, use fillet.
2. Wash the meat thoroughly and dry it using cardboard towels. Season thoroughly with salt, paprika and other spices and leave for 2 hours to absorb.
3. At the same time, I chopped vegetables for the stew. Vegetables are chopped coarsely in an indispensable order to preserve their shape and taste during cooking. Potatoes and carrots are also chopped into large pieces, maybe in circles. The onion is chopped very finely to obtain more juice.
4. For vegetable stew we use the freshest zucchini with thin skin. Chop the zucchini pulp and cut the tomatoes into medium-sized pieces.
5. During this period of time, the meat has been saturated with spices and it’s time to fry it. For chicken and potato stew, we prefer to use earthenware. I poured vegetable oil into the container, pre-heated it and carefully placed the chicken meat. Fry over high heat for about 15 minutes, until a golden brown crust appears.
6. Added onions and reduced the heat a little so that the onions did not burn. I poured in the chopped carrots and carefully mixed them with the chicken and onions. I threw in the potatoes and simmered the dish for several minutes, stirring. Advice, it’s better not to fry the potatoes, but to let them absorb the smells of the dish.
7. After the potatoes, add pieces of zucchini to the bowl to absorb the oil, after 3 minutes add the broth. Here, decide for your own taste how much broth suits you. You can prepare a thick soup or stewed vegetables with chicken almost without water. Once the broth is poured, you need to increase the heat and bring to a boil. Then set the heat to low and, with the lid closed, simmer the vegetable stew with chicken and potatoes for about 40 minutes.
8. Add tomatoes to the actually cooked stew of vegetables and chicken. This is done at the end to avoid the release of acid from the tomatoes during cooking, which interferes with the cooking of the potatoes.
9. Just a few more minutes and the vegetable stew with chicken will be ready. Let it brew and absorb the juices of all the vegetables. Serve ahead of time, generously sprinkled with herbs.
10. I also note that the recipe for chicken stew with potatoes and vegetables is very versatile. It is easy to use for cooking and add the latest ingredients and seasonings.

Recipe 2: chicken stew with potatoes and vegetables.

Chicken stew with potatoes and vegetables is a hearty dish and relatively easy to make. The dish turns out nutritious if you follow the recipe; various parts of poultry are also often added to its composition. The TOP of the most common cooking options is vegetable stew with chicken. Chicken stew is easy to prepare, inexpensive, has a distinctive taste and a pleasant smell. It should be added that vegetable stew with chicken has different cooking options, which allows you to choose a method to suit any culinary taste.

Ingredients used:

• Chicken - 1 kg;
• Potatoes - 1.5 kg;
• Pepper - 500 gr;
• Tomatoes - 300 gr;
• Onion - 200 gr;
• Pepper, salt - to taste;
• Garlic - 2 heads;
• Fresh cabbage - 1 fork

Recipe 2: chicken stew with potatoes and vegetables.

Manufacturing process:

1. Peel the potatoes and chop them into squares.
2. Next, place the potatoes in a saucepan, fill with water until the potatoes are completely immersed and wait until half cooked over low heat.
3. Cut the chicken fillet into oblong pieces.
4. We send the chicken to a previously heated frying pan and wait for a golden crust to appear and add it to the dishes with the potatoes.
5. Finely chop the cabbage. Fry it in a frying pan heated with oil and add it to the pan with potatoes and chicken.
6. Cut the onions and carrots, previously peeled, into rings, then the ring into 3 slices. Place in a frying pan with oil and fry for about 5 minutes. We also throw in the peeled garlic, previously cut into small pieces.
7. Pour the tomato paste, previously diluted with water, into the frying pan with our vegetables and simmer for about 15 minutes, until the water has completely evaporated. Next, add sauce, salt and spices to our mixture to taste.
8. Simmer for another 10 minutes, add parsley and our dish is ready.

Recipe 3: vegetable stew with chicken and potatoes

Stew is a nutritious, tender and very healthy dish, with a large amount of various vitamins. The stew is prepared from various vegetables and different types of meat, which add more color to the dish. There are many interpretations of cooking vegetable stew with chicken and potatoes; do not hesitate to cook this dish any day and use different ingredients for cooking.

Vegetable stew with chicken fillet

Seasonal dish. Nourishing, tasty and not very nutritious! Almost all modern people pay a lot of attention to their own health and nutrition. Vegetable stew with chicken is a necessary lunch based on new vegetables and meat. In this dish, mainly proteins predominate.

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2. Recipe groups
3. Vegetable stew with chicken fillet

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 30 minutes

Step-by-step production

Step 1:

Prepare all the necessary products

Step 2:

For our stew, wash all the vegetables and meat well, dry and cut into cubes. Before this, peel the zucchini and tomato, and remove the seeds from the pepper. Grind the garlic on a small grater, chop the greens as desired.

Step 3:

Heat the oil in a deep frying pan and add the meat, fry briefly (until it turns white).

Step 4:

Add onions, carrots, salt and pepper. Fry the vegetables until translucent. Add garlic, stir. Cover with a lid and simmer over low heat for 20 minutes.

Step 5:

Transfer our stewed vegetables to a saucepan, add potatoes, pour in water (to cover the vegetables).

Step 6:

Cover with a lid and simmer over low heat for another 20 minutes.

Step 7:

While the vegetables are stewing, prepare the remaining ingredients. Fry a little pepper in a frying pan with oil.

Step 8:

Add the zucchini, add a little salt and pepper, stir and fry for 10 minutes.

Step 9:

Place fried zucchini and pepper in a saucepan, add tomato and herbs (in my case, reddish basil).

Step 10:

Mix carefully and simmer for 10 minutes until fully cooked. Taste for salt and adjust flavor as needed.

Step 11:

Serve hot, with black bread. Can be eaten for breakfast, lunch and dinner.

Almost every state kitchen has its own version of vegetable stew.
In France, a similar dish is called ratatouille, in Italy - caponata, Moldovans like to cook gyuvech, and Armenians - aylazan. In Indian cuisine, a dish of stewed vegetables is known as sabji, and in Macedonia it is known as zarzavat.

Vegetable stew is food for all occasions. Firstly, it can be prepared quickly, and, secondly, it can be both festive and daily.

Any housewife selects, as they say, approximately the proportions of vegetables in a dish. You can select all the ingredients in similar quantities, but you can also create one or two “dominants”. The main thing is that the dish still looks like a stew, and not like potatoes or zucchini in a special sauce.

Vegetable stew rightfully belongs to the group of dietary dishes, while the absence of fats and proteins in its composition does not at all affect the nutritional value.

Vegetable stew with chicken

Ingredients

Cherry tomatoes – 70 g

Potatoes – 100 g

Bell pepper – 70 g

Onion – 100 g

Garlic – 2 cloves

Vegetable oil – 3 tbsp.

Chili pepper – 0.5 pcs.

Seasoning for chicken – 10 g

Bouillon cube – 1 pc.

• 135 kcal
• 1 hour 40 minutes
• 1 hour 40 minutes

Photo of the finished dish

Step-by-step recipe with photos

The most delicious dish - vegetable stew with chicken - can be prepared according to this recipe! The combination of tender chicken meat with juicy vegetables will appeal to your household, and it’s not at all difficult to prepare. Well, the usefulness of the dish should be noted.

If you want to prepare a dietary version of vegetable stew with chicken, simply add all the ingredients, having chopped them beforehand, into a cauldron or thick-walled pan and simmer. I prefer to fry vegetables and meat in advance, combine them in a common pan and then simmer together.

To make vegetable stew with chicken, we will prepare the products according to the list. You can eat a whole chicken, you can take individual parts, I used chicken legs.

First of all, let’s chop the vegetables for the stew. They should be cut according to the principle: the longer the vegetable is cooked, the finer it is cut. Cut the bell pepper into rings, cut the onion into half rings. Cut the zucchini and potatoes into small cubes, and the carrots into slices.

Now let's fry our vegetables. Pour 2 tbsp into the pan. vegetable oil and put the frying pan on the fire. First fry the onion, bell pepper and zucchini in heated oil for 6-7 minutes, stirring. The juice released by the vegetables should evaporate.

Then add carrots and potatoes, spices, and salt to the pan. Fry the vegetables for another 10 minutes, stirring so that the carrots and potatoes are slightly browned.

In another frying pan over high heat, fry the pieces of meat on all sides in the remaining vegetable oil, having previously salted the meat and added chicken seasoning. This will take 10 minutes.

Place pieces of meat in a saucepan or casserole, then add fried vegetables.

Cut the cherry tomatoes into halves and also add them to the cauldron.

Peel the garlic and finely chop it with a knife. Add garlic to the stew. Cut the chili pepper into rings and add it to the pan.

If you have ready-made meat broth, add 200 ml. I will use a bouillon cube by adding water. The bouillon cube contains salt, so I will not add additional salt to the stew.

Cover the cauldron or saucepan with a lid and let the stew boil. After this, reduce the heat to medium and cook the stew for another 20-25 minutes. Take a look: if the vegetables and meat are ready, remove the stew from the heat earlier; if the vegetables are not yet soft, simmer the dish a little longer.

Place the finished vegetable stew with chicken in portions on plates and serve hot, garnished with parsley.

A real hot lunch or dinner is ready! Bon appetit!

How to cook a vegetable stew with chicken? Step-by-step manufacturing recipe with photos

Production time – 40 minutes. Servings – 5.

Stew is a dish made from stewed vegetables and meat. Usually, preparing such dishes does not take much time, because the vegetables cook quickly.

This article presents a recipe for making vegetable stew with chicken fillet. The dish is universally suitable because it can be eaten both for lunch and dinner.

Ingredients needed

To make vegetable stew, the following ingredients will be useful:

• chicken fillet – 600 g;
• medium onion – 1 pc.;
• large tomato – 1 pc.;
• garlic – 2 large cloves;
• bell pepper – 1 pc.;
• small zucchini - 1 pc.;
• potatoes – 2 pcs.;
• carrots – 1 pc.;
• Rolton chicken broth – 1.5 tsp;
• salt pepper;
• water – 1.5 cups.

Ingredients Chicken broth

Step-by-step manufacturing recipe

Step #1. Wash the chicken fillet and cut into small pieces. Also, immediately wash, peel and chop all the vegetables: onions, carrots, peppers, zucchini, tomatoes, garlic and potatoes.

Chicken fillet Onions Carrots Bell peppers Zucchini Tomato Garlic Potatoes

Step #2. When all the ingredients are ready for processing, first fry the chicken until golden brown and add salt.

Roasting chicken

Step #3. Add onions, potatoes, carrots to the chicken and pour diluted chicken broth over it all. Simmer for about 10 minutes. until vegetables are medium cooked.

Adding onions Adding potatoes and broth Adding carrots Stewing goods

Step #4. Then, add all the other vegetables to the stew, stir, salt and pepper. Cover the stew with a lid and simmer for another 10-15 minutes.

Adding peppers and tomatoes Finished stew

Step #5. Once the time is up, taste the vegetables again and add salt as needed. The stew is ready! Serve it both hot and cool, as a side dish or as a separate dish.

Ready stew Ready dish