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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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!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	51 kcal
Belkov:	4 g
Zhirov:	2 g
Carbohydrates:	6 g
Used:	33 / 17 / 50
H 100 / C 0 / B 0

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.

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.

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

Vegetable stew with chicken - 6 cooking methods

Vegetable stew with chicken is a simple, tasty and cheap dish, especially if you cook it during the vegetable season. The stew can be prepared in the oven, on the stove, or in a slow cooker. For the recipe, you can take any vegetables, spices and herbs, which will make your dish especially tasty, beautiful and fragrant.

Vegetable stew with chicken in the oven

Usually, vegetable stew is cooked on the stove, but it turns out just as tasty in the oven. The most important thing is to add more juicy vegetables so that the stew does not turn out too dry, for example, bake with eggplants.

Ingredients:

three chicken legs;
5 potato tubers;
two carrots and onions;
two eggplants;
four garlic cloves;
a pinch of cumin, rosemary, coriander;
chicken seasonings, salt, dill (dried).

Manufacturing method:

First, we will cut the chicken legs into portions and place them in a bowl. Sprinkle them with seasonings for chicken, crushed slices of spicy vegetables, mix everything well and leave to marinate for half an hour.
Take a deep baking dish, grease it with oil, put in the potatoes cut into large pieces.
Place eggplant slices on top, then carrot quarters and onion half rings. We season the vegetables with all the dried spicy spices and herbs, you can also add Caucasian spices, and mix them up.
Place marinated chicken pieces on top of the vegetables and bake the stew for 45 minutes (temperature 200°C).

Stew with chicken breast in a slow cooker

For vegetable stew, you can use any part of the chicken, but it is better to use the breast. As for vegetables, there are no restrictions; add whatever you love most to the dish. Some housewives add mushrooms in addition to vegetables.

Ingredients:

breast from one chicken;
320 g cabbage (white);
half a zucchini;
two huge tomatoes;
onions and carrots;
two tbsp. spoons of green peas.

Manufacturing method:

Grease the bottom of the bowl of the electrical appliance with oil, place pieces of chicken fillet, and chopped onion on top.
You can simply chop the carrots finely or grate them and place them on top of the onions.
Then comes the zucchini, which must be peeled and seeded and cut into cubes.
Place finely shredded cabbage on the zucchini, and then tomato cubes.
Season everything with any spices, pour in half a glass of water and cook the stew in a slow cooker using the “Stew” program for 60 minutes.
Sprinkle the finished dish with peas and serve.

Vegetable dish in a frying pan

The fastest way to cook a delicious stew is in a frying pan. For the recipe we will also use chicken breast and a variety of vegetables.

Ingredients:

two chicken breasts;
two potato tubers;
onions and carrots;
small zucchini;
one tomato;
Art. spoon of ketchup;
two garlic cloves;
herbs, spices.

Manufacturing method:

In the first step of production, we will prepare vegetables and meat. Cut the breast into small cubes. Cut onions, carrots, zucchini and potatoes into cubes. Peel the skin from the tomato and chop finely. Grind the spicy vegetable slices and herbs.
Now take a large frying pan, heat the oil in it and begin to fry the ingredients. First, fry the meat pieces for 5 minutes, then add the onions and carrots, after 5 minutes add the zucchini and potatoes, fry for 10 minutes.
Then add the tomato with ketchup, spices, mix everything and simmer the stew under a closed lid until cooked.
At the very end of cooking, add the garlic and herbs, mix everything again and after a minute remove from the heat.

Recipe for making in a saucepan

The term “ragout” in French cuisine does not mean a specific dish, but the method of its preparation. The ingredients are crushed and stewed in a saucepan with the addition of broth, spices and herbs.

Ingredients:

325 g poultry fillet;
small carrots;
two onions;
two sweet peppers;
three fleshy tomatoes;
5 potato tubers;
half a hot pepper (if desired);
salt, pepper, paprika;
two glasses of broth (any kind);
a bunch of greenery.

Manufacturing method:

In a thick-bottomed saucepan, heat a couple of tablespoons. spoons of refined oil and fry the poultry fillet, cut into small pieces. Once the meat is browned, place it in a bowl and cover.
Now sauté the chopped onion in the same oil, and after three minutes add the chopped carrots to it.
Afterwards, add pieces of sweet pepper and, if desired, hot pepper, and after 5 minutes, potato cubes, fry for another 5 minutes.
Place pieces of meat, season with spices, pour in vegetable or meat broth (you can just use water), cover and simmer for 20 minutes, the potatoes should become soft.
Once the potatoes are ready, add the tomato pieces, simmer for another 5 minutes and turn off the heat.
Let the stew brew for 15 minutes and serve with chopped herbs.

Dietary vegetable stew with chicken in a cauldron

Is it possible to eat in such a way as to constantly stay in good shape? Naturally yes, if you resort to dietary dishes. One such recipe is vegetable stew with chicken fillet, cooked in a cauldron. The dish is immediately satisfying and low in calories.

Ingredients:

355 g poultry fillet;
120 g broccoli (florets);
120 g mini corn;
small zucchini;
large tomato;
onions and carrots;
herbs, spices;
nutmeg and turmeric to taste.

Manufacturing method:

In a preheated cauldron with olive or vegetable oil, sauté the onion until soft.
Then add crushed tomato (without skin) to the onion, then carrot slices, zucchini cubes, broccoli florets and small corn.
Cut the fillet into small pieces and place it with the vegetables, add spices, also turmeric and nutmeg to taste, add a little water and simmer the dish for 30 minutes.
Serve the finished stew with chopped herbs.

With meat in a baking sleeve

In order to cook stew with chicken and zucchini in the oven, you can take any baking dish, but it is better to use a cooking sleeve, which will make the dish the most juicy and appetizing.

Ingredients:

half a kilo of chicken (no matter what part);
one zucchini;
two onions;
kilo of potatoes;
salt, pepper, bay leaf.

Manufacturing method:

Cut the potato tubers into cubes and place in a large bowl.
Then we send it zucchini cubes, onion quarters and pieces of chicken meat.
We salt and pepper the vegetables and meat, season them with any seasonings of your choice, mix everything and place it together with a bay leaf in a baking sleeve.
Place the stew in the oven for 45 minutes (temperature 180°C).

The most important thing in making stew is the sequence of ingredients, because any vegetable has its own structure. And so that your dish does not turn into porridge, first add hard vegetables, and then add the most tender ones.

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 use 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 stock 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!