Vegetable stew with chicken. How to choose ingredients

Vegetable stew with chicken fillet has long been my favorite among dishes that are prepared quite quickly and simply. If you have just started to master cooking, then this is exactly the dish that you should definitely learn. Believe me, your efforts will be appreciated by all household members.

Recipe for chicken stew with potatoes and vegetables

I offer you my favorite recipe for vegetable stew, which I often cook during the season of young vegetables, and I always cook it with chicken fillet.

Stove, cutting board, knife, deep frying pan (wok) with a lid, vegetable grater, large spoon, several small bowls.

Ingredients

How to choose ingredients

You can also cook this stew with new potatoes, and zucchini can be replaced with zucchini. As for tomato sauce, you can use regular tomato paste instead.

Step by step cooking

1. Wash the chicken fillet (250 g) and cut it into small cubes.
2. Put the fillet in a deep bowl and, after mixing 1 teaspoon of salt and 1/4 teaspoon of pepper, season it.
   
   
3. Mix everything well with your hands.
   
   
4. Add 2-3 tbsp. spoons of mayonnaise and mix again.
   
   
5. Leave to marinate for 15-20 minutes.
   
   
6. Heat in a deep frying pan 3-4 tbsp. spoons of sunflower oil and cook the marinated fillet over high heat under the lid, stirring regularly.
   
   
7. Cut 1 onion into small cubes and add to the fillet, continuing to simmer.
   
   
8. Peeled carrots (1 pc.) Grate on a medium grater and add to the pan.
   
   
9. Now dice 1 courgette and add it to the stew.
   
   
10. Peel 2 potatoes and cut them into small cubes. Add potatoes to skillet.
    
    
11. Combine water (1 cup) and a little sauce (2-3 tablespoons). Mix well and pour into the stew.
    
    
12. Simmer until cooked and at the end add 2-4 sprigs of finely chopped greens.
    
    

Video recipe for cooking vegetable stew with chicken and potatoes

Making vegetable stew with chicken breast will be much easier if you watch this short video with the recipe.

Recipe for stew with chicken and vegetables in a slow cooker

It will be even easier to stew vegetable stew with chicken in a slow cooker, so I offer you another step-by-step recipe for this dish.

Cooking time: 40 minutes.
Serving Yield: for 2 people.
Calories: 100 g - 84.4 kcal.
Necessary equipment and utensils: in addition to the slow cooker, you will need a cutting board, a knife and a large wooden spoon.

Ingredients

How to choose ingredients

Instead of hot bell pepper, I sometimes take sweet, but then I use hot ketchup. Beans do not have to be taken in tomato sauce, just put a little more tomato.

Step by step cooking

Video recipe for cooking vegetable stew with chicken in a slow cooker

So that you don’t have any questions about the preparation of this dish, I recommend watching this video demonstrating the entire preparation.

Recipe for a delicious stew with chicken and vegetables

The end of summer and the beginning of autumn is a period of abundance of vegetables, so during these months I often cook stews according to this recipe.

Cooking time: 30 minutes.
Serving Yield: for 5-6 people.
Calories: 100 g - 116.3 kcal.
Necessary equipment and utensils: stove, cast-iron cauldron with a lid and a thick bottom, prepare a cutting board, knife, and a wooden spatula from small utensils.

Ingredients

How to choose ingredients

• For this dish, I recommend taking only dark chicken meat, as it is more juicy and tender.
• You can replace the patisson with zucchini or zucchini.
• Tomatoes choose soft varieties or you can replace them with tomato paste.
• Instead of white cabbage, you can try other varieties. I'm sure it will be delicious.

Step by step cooking

1. Wash 2 chicken drumsticks and 2 thighs and cut them into small pieces. Heat a cauldron on the stove and pour 5-7 tables into it. tablespoons of oil so as to completely cover the bottom with it.
   
   
2. Pour a pinch of salt into the oil and put the chicken in it.
   
   
3. Cut the onion (1 large head) into small cubes and put it to the chicken. Stir.
   
   
4. Peel and cut 1 carrot into small cubes and send it to the cauldron.
   
   
5. Peel 1 medium squash and cut into medium cubes. Put in a cauldron.
   
   
6. Take 1 eggplant and cut it into the same pieces as the patisson. We also send it to the cauldron.
   
   
7. Remove the center from one sweet pepper and cut into small pieces. Add it to the cauldron and mix everything.
   
   
8. Now chop 1/4 of a white cabbage head and add to the stew.
   
   
9. Chop the white part of one leek into half rings and finely chop the garlic (a couple of cloves). Salt the stew to taste and send the leeks and garlic into it.
   
   
10. Now it's time for seasonings. Mix zira, red and black pepper to taste and add them to the dish.
    
    
11. Stir again, cover and turn off the stove. Let the cauldron still sweat on the cooling stove.
    
    
12. Chop a few sprigs of parsley and sprinkle over the stew.
    
    

Video recipe for cooking vegetable stew with chicken and cabbage

This step-by-step video recipe with comments will reveal to you all the subtleties and nuances of this dish.

Basic common truths

• All ingredients for the stew should be cut equally.
• Tomato sauce will make the stew more fragrant and rich in taste, and chicken meat will be more juicy and tender.
• Finely chopped greens added at the end of the stew cooking will make it fresher and more fragrant.

How to serve the dish and with what

Since the stew already contains chicken, vegetables, sauce, and greens, it acts as an independent dish and does not require additions. The main thing is to serve chicken stew with vegetables hot, which is called hot, hot. For serving, I use large deep plates, but this is not essential.

Other cooking methods

I offered you very tasty and easy recipes for making stew, but I advise you not to limit yourself to chicken, potatoes and zucchini, but to cook the same, and in winter, when there is not a great abundance of vegetables, you can do it.

By the way, you can cook this dish not only on the stove or in a slow cooker. I also recommend paying attention to, and if you prefer juiciness, then you will definitely like the recipe.

Vegetable stew is a tasty and healthy dish. It turns out to be satisfying in itself, but often meat is included in its composition. One of the most budget options is vegetable stew with chicken. This dish is easy to prepare, inexpensive, has a pleasant taste and seductive aroma. In addition, vegetable stew with chicken has many variations, which allows you to choose a recipe for every taste.

Cooking features

Many housewives cook vegetable stew, but not everyone does it right. As a result, for some it turns out to be appetizing, while for others it looks like a shapeless mass that you don’t really want to eat. If you want your vegetable and chicken stew to be in your mouth, you need to know a few rules and follow them during the culinary process.

• The products that make up the vegetable stew with chicken have a different structure. They take a different amount of time to prepare. If you put them in a pan and start cooking at the same time, then as a result, either some ingredients will turn out to be raw, or others will be overcooked and turn into a slurry. For this reason, it is necessary to know and follow the sequence of laying products. So, meat is always put first, even if it is chicken. Then hard vegetables are laid, such as carrots, potatoes, turnips. After that, more tender vegetables are added: young cabbage, zucchini, eggplant. However, if you take the cabbage not young, but mature, it is advisable to put it before potatoes, since it has a coarser structure and takes longer to cook.
• If you do not want the vegetables to lose their beautiful shape during stewing, they must first be fried. Poultry meat is also fried first to keep it juicy.
• More juicy chicken in vegetable stew will turn out if it has not been frozen and then thawed before. If you still decide to cook frozen poultry stew, you need to let it thaw in the refrigerator without resorting to a microwave or warm water. In this case, the damage to the structure of the meat will be minimal and it will still remain quite juicy in the stew.
• Vegetable stew with chicken can be prepared with or without sauce. With sauce, it turns out tastier and more aromatic, but, as a rule, becomes more high-calorie.

By following the above rules, you will surely cook a delicious and beautiful-looking vegetable stew with chicken according to any of the selected recipes. It will be even more appetizing if it is sprinkled with fresh herbs before serving, after chopping it with a knife.

Vegetable stew with chicken and eggplant

• chicken - 1.5 kg;
• sweet pepper - 1 kg;
• eggplant - 0.5 kg;
• tomatoes - 0.5 kg;
• onions - 0.2 kg;
• zucchini - 0.3 kg;
• sugar - a pinch;
• salt, pepper - to taste;
• vegetable oil - as needed.

Cooking method:

• Rinse the chicken carcass, already gutted, rinse well, wipe dry with a kitchen towel and cut into portions.
• Wash young eggplant and zucchini. Remove the skin from the eggplant.
• Cut eggplant and zucchini in half lengthwise. Cut into semi-circles about half a centimeter thick.
• Dip the eggplant for 20 minutes in salted water, then rinse well and dry with napkins. This must be done to remove solanine, a harmful substance that gives the eggplant a bitter taste.
• Peel the onions, cut in half and cut into not too thin half rings (about 3 mm thick).
• Wash the tomatoes and cut into slices.
• Wash the peppers, remove the stems from them, remove the seeds. Cut each pepper lengthwise into 4 pieces, cut into slices slightly wider than the onion.
• Heat the oil in a saucepan and fry the chicken in it. Fry over medium heat without a lid until the chicken pieces are browned on all sides.
• Transfer the chicken to a cauldron, put the zucchini and eggplant in its place. Fry them for 5-7 minutes, transfer to the chicken.
• Put onions and peppers, tomatoes in a saucepan, fry them for 4-5 minutes, put them in a cauldron too.
• Pour in some water, add salt, sugar, spices to taste.
• Put the cauldron on a slow fire and simmer vegetables with chicken under the lid for 30 minutes.

Video recipe for the occasion:

Vegetable stew with chicken is a complete dish. You do not need to additionally prepare a side dish or a meat dish for it. According to this recipe, it is good to cook stew in the summer, when fresh vegetables are inexpensive.

Vegetable stew with chicken, cabbage and potatoes

• potatoes - 0.6 kg;
• carrots - 0.3 kg;
• onions - 150 g;
• white cabbage - 0.7 kg;
• garlic - 3 cloves;
• chicken fillet - 0.5 kg;
• vegetable oil - 120 ml;
• tomato paste - 60 ml;
• water - 150 ml;
• dried parsley - 15 g;
• salt, pepper - to taste.

Cooking method:

• Peel the potatoes and cut into cubes about 1.5 cm.
• Wash the chicken fillet, dry it, cut into cubes about a centimeter thick or a little more.
• Cut the garlic into small pieces.
• Peel the onion and cut into thin quarters of rings.
• Wash the cabbage, remove the upper leaves, which are most often sluggish or damaged. Finely chop the cabbage.
• Dilute tomato paste with water, add parsley, salt and pepper to this mixture.
• Heat the oil in a frying pan and fry the potatoes in it so that they are browned on all sides.
• Transfer the potatoes to a cauldron and fry the chicken fillet in a frying pan until golden brown. Put the chicken pieces in the pot too.
• In a frying pan, fry the cabbage, mixing it with onions and carrots. Before putting this vegetable mixture into the pan, you can lightly salt it and mash it with your hands. It is enough to fry cabbage with onions and carrots for 7–8 minutes, after which it should also be transferred to a cauldron.
• Pour the products in the cauldron with tomato sauce. Put the cauldron on the fire and simmer the vegetables with the chicken fillet until the liquid has evaporated.

If desired, about 10 minutes before the dish is ready, you can add a couple of bay leaves to it to give an even more pleasant aroma. At the same time, chopped garlic is also introduced, the aroma of which harmonizes well with the smell of chicken and stewed vegetables.

Vegetable stew with chicken and sour cream

• chicken breast fillet - 0.4 kg;
• zucchini - 0.6 kg;
• tomatoes - 0.2 kg;
• carrots - 150 g;
• onions - 150 g;
• sour cream - 0.2 l;
• vegetable oil - as needed;
• salt, pepper - to taste.

Cooking method:

• Wash the zucchini and cut into cubes about 1.5 cm in size. If they are large, then they must be peeled and seeds before that.
• Pour boiling water over the tomatoes, peel, cut into small cubes or slices.
• Peel and chop the carrots on a coarse grater.
• Free the onion from the husk and cut into small pieces.
• After washing and drying the chicken fillet, cut into medium-sized cubes (about the same as zucchini, or a little less).
• Heat the oil in a cauldron, put the onions and carrots in it, fry for 5 minutes.
• Add chicken and fry it for 10 minutes.
• Put the zucchini in the cauldron and fry them along with other ingredients for 5 minutes.
• Add sour cream, salt and spices. Stew vegetables in sour cream over low heat for 20 minutes.

Vegetable stew with chicken, prepared according to this recipe, has a very delicate and pleasant taste.

Vegetable stew with chicken is a delicious dish that can be prepared according to a variety of recipes. Knowing a few rules, even an inexperienced culinary specialist will cope with its preparation.

When I cook chicken stew with potatoes and vegetables, I do not stick to any one recipe. It's always improvisation. The main principle is to take vegetables according to the season. The beginning of summer is zucchini and young potatoes, the middle is eggplant, sweet peppers, green beans. In autumn, pumpkin comes into play, and in winter - frozen vegetable mixes and dressings for second courses. In fact, stew is vegetables stewed over low heat, so you can add whatever your heart desires to it. Of the spices, I highly recommend turmeric - just a couple of pinches will make the finished dish much brighter and more appetizing.

This recipe for chicken and vegetable stew includes zucchini, which you can replace with something else or leave out altogether. Instead of fresh tomatoes, add tomato sauce or a spoonful of adjika.

Ingredients

To prepare chicken stew with vegetables you will need:

• chicken meat - 500-600 g;
• potatoes - 6-8 pcs;
• zucchini - 1 small;
• carrots - 1 pc;
• onions - 2 pcs;
• ripe juicy tomatoes - 3-4 pcs;
• sunflower oil - 3-5 tbsp. l;
• broth or water - 2 cups;
• salt - to taste;
• spices: black pepper and curry seasoning - 1 tsp each;
• hot chili pepper - to taste;
• turmeric (if there is no curry) - 1/3 tsp;
• ground sweet paprika - 1 tbsp. l;
• cilantro, parsley or other greens - a bunch.

How to cook stew with chicken and vegetables. Recipe

For the stew, I used boneless chicken thighs. The meat is soft, moderately fatty, just what you need for second courses with vegetables. If you need a lighter, dietary option, cook from fillets.

Washed and dried chicken pieces. Seasoned with salt, paprika and pepper and left to marinate.

Advice. A lot of spices for the marinade is not needed. When roasting, they will begin to burn, it is better to add them already during the stewing, to the broth.

Wasting no time, I cleaned and cut the vegetables for the stew. The peculiarity of this dish is that vegetables are cut coarsely so that during cooking they retain their shape, texture and taste. Potato cut into large pieces.

Shredded carrots. I cut the onion in the oriental manner - with longitudinal feathers along the height of the bulb.

Zucchini for vegetable stew is better to take young, juicy, thin-skinned. I cut the pulp into rounds 2-3 cm thick, then into four parts. Chopped tomatoes into large chunks.

The chicken is marinated, it's time to fry. To prepare vegetable stew with chicken, you will need heavy dishes: a cauldron, ducklings or a stewpan with a thick bottom. I cooked in a cauldron. He poured oil on the bottom, heated it, laid out the chicken meat. Fry over high heat for about ten minutes, until a beautiful light golden crust.

Dropped the onion. He screwed the fire so that the onion strips did not burn, but absorbed the fat.

Put out the potatoes. Stirred, slightly added fire. Stirring, warmed potatoes for several minutes.

Advice. It is not necessary to fry the potatoes, but it is advisable to give them time to soak in oil.

Seasoned with black pepper, chili and curry. I love spicy, spicy food! I add pepper and various spicy seasonings like curry wherever possible. If cooked according to the recipe, the stew will be spicy, so consider your taste preferences and adjust the amount of spices.

Look how delicious the potatoes have become! And the smell! Spices in hot oil reveal their aroma, the appetite is played out in earnest!

Following the spices, zucchini slices are sent to the cauldron. I also give them a couple of minutes to soak in oil and you can pour broth or water.

How much liquid to pour is a matter of taste. You can make the stew like a thick soup, with plenty of gravy. Or almost without it, like stewed vegetables. After adding water, he let the stew boil, salted it and turned the fire down to barely noticeable. Covered, left to stew for half an hour.

I put tomatoes in an almost ready stew of vegetables and chicken. Why at the end of cooking? Because there is acid in tomatoes, it prevents the potato pulp from boiling, the potatoes will be dense, although they will be fully cooked. And so we first boil the potatoes well, it will thicken the gravy, and then add the tomatoes.

About ten more minutes and the vegetable stew with chicken is ready. It is advisable to let it brew and add greens before serving. Or sprinkle vegetables and chicken pieces with chopped herbs already in the plate, as I did.

I want to note that the recipe for chicken stew with potatoes and vegetables is very variable. It is easy to cook and diversify by changing the proportions and composition of ingredients, seasonings. A thick stew of vegetables and chicken goes well as an independent dish. For stew with gravy, there are at least two options for serving: with a side dish of rice (love it!) Or instead of soup for dinner. Bon Appetit everyone! Your Plushkin.

One of the versions of the recipe is offered for viewing in video format:

At the present time, more and more people are becoming adherents of proper nutrition. This is not surprising - with the increase in the number of preservatives and harmful additives, it is already much more difficult to choose a dish that would be both tasty and healthy.

Therefore, now more and more housewives are striving to pamper their relatives with those dishes that would carry the maximum benefit. One such recipe is vegetable stew with chicken.

This is the same dish, the taste of which is familiar to everyone since childhood. It has a bright taste and incredibly aromatic, even with a minimum of ingredients.

The dish turns out to be very light and at the same time helps to get full without harm to the figure.

Vegetable stew with chicken is a fairly popular dish, it is prepared in many countries of the world. One of these recipes is the Georgian chakhokhbili - traditionally it can be prepared from pheasants, but now domestic chicken fillets are actively used for its preparation.

Jewish tsimes is another interesting variation of chicken stew that includes dried fruits and can be sweet. To choose the most suitable recipe, you need to focus on the list of products that is available.

Easy Oven Chicken Stew

Ingredients:

• Chicken fillet - 0.8 kg;
• Potato - 2-3 potatoes;
• Eggplant - 1 pc;
• Bulgarian pepper - 1 pc;
• Fresh tomatoes - 2-3 pcs (can be replaced with cherry tomatoes at the rate of 2.5 pcs per one medium tomato);
• Bulb onion - 2-3 onions;
• Garlic - 4-5 cloves;
• Adjika - 2 tbsp. (can be replaced with ketchup);
• A mixture of herbs - 5 g;
• Salt and spices.

Oven-baked vegetables with chicken retain a maximum of useful properties. It is during baking that the vitamins and minerals in the composition of vegetables are not destroyed.

Cooking method:

Vegetable stew with chicken and zucchini

Ingredients:

• Chicken legs - 3 pieces (in a more dietary version, you can replace it with 3 fillet halves);
• Potato - 5-6 potatoes;
• Zucchini - 1 pc;
• Tomatoes - 2-3 pieces;
• Carrots - 2 pcs;
• Onion - 1 pc;
• White cabbage - 0.5 fork;
• Sour cream - 400 g;
• Fresh herbs, salt, spices.

This chicken and zucchini stew recipe can be made on the stovetop.

Products are available for purchase during the season, and therefore you should not refuse the pleasure of pampering yourself and loved ones with a delicious and fragrant dish.

Cooking method:

1. The chicken is cut into portions. Processed with salt and spices.
2. The onion is cut into rings or smaller (to taste).
3. Carrots are rubbed on a coarse grater.
4. Zucchini, potatoes and tomatoes are cut into cubes.
5. The cabbage is shredded.
6. At the bottom of a cauldron, oiled, the ingredients are laid out in layers: onions - chicken - carrots - tomatoes - zucchini - cabbage - potatoes.
7. Between the layers, if desired, you can fill in finely chopped greens.
8. Stew is poured with salt water and put on fire. Simmer for 30 minutes.
9. At the end of half an hour of stewing, sour cream is laid out on top. So that it does not bake with a crust on top, you can use a fork to make several indentations through which it can drain down. In this form, the stew is stewed until fully cooked.
10. After turning off the fire, you need to let the stew "walk" for 15-20 minutes under a closed lid. So the taste will become richer and brighter.

Recipe in a slow cooker

Ingredients:

Vegetable stew with chicken in a slow cooker is an excellent recipe for those who are attentive to their diet.

Food cooked in a slow cooker retains more of its beneficial properties than cooked on the stove.

In addition, it turns out to be more fragrant and tasty, since you can cook it in your own juice.

Cooking method:

1. The meat must be washed and cut into portions. If this is a fillet, you can marinate it a little with spices beforehand to make it more tender.
2. In the “Frying” or “Baking” mode, the chicken is fried in vegetable oil until a crust appears. Usually it is 10-15 minutes with the lid open.
3. While the chicken is fried, you need to rinse and chop the vegetables. Potatoes, tomatoes - cubes, carrots, sweet peppers - straws. The onion is cut into rings or more finely (depending on preference).
4. Carrots and onions are added to the chicken in the frying mode. Fry everything together for about 5 minutes.
5. After frying, the rest of the vegetables are added, everything is thoroughly mixed and poured with salt water. The amount of water is determined by the wishes of the consistency: some like the stew to be liquid, then you need to fill the vegetables completely. If you need to get a stew that looks more like a roast, water is poured over 2/3 of the vegetables.
6. Close the multicooker with a lid, set the "Extinguishing" mode for half an hour.
7. 5 minutes before the end of cooking, sprinkle the stew with herbs and spices.
8. After turning off the multicooker, it usually automatically switches to the keep warm mode. Letting the vegetable stew stand on heating for 20-30 minutes can significantly improve its taste.

Chicken stew with vegetables is a tasty and satisfying dish that every housewife should be able to cook. As a result, the vegetables are very tender and fragrant, and the chicken remains juicy and soft. Additionally, you can add fried champignons to the stew, or. From vegetables, eggplants, young zucchini, fresh tomatoes and garlic are best suited.

All the ingredients for chicken and vegetable stew recipe with photo are first fried in a pan with the addition of a small amount of vegetable oil, and then stewed together over low heat, which makes chicken and vegetable stew tasty and rich. This recipe can be cooked in the oven or slow cooker if desired.

Ingredients:

• 600 g chicken fillet
• 1 onion
• 1 carrot
• 1 sweet pepper
• 1 kg potatoes
• 1-1.5 liters of water
• 2 tbsp. l. tomato paste
• 3 art. l. sunflower oil
• salt to taste
• 1-2 bay leaves
• 3 allspice black peppercorns
• 0.5 tsp ground black pepper
• 0.5 tsp seasonings for chicken
• a few sprigs of parsley

How to cook chicken stew with vegetables:

We wash the chicken fillet, clean it from films and fat. Cut the meat into pieces of medium size.

Heat vegetable oil in a frying pan. Put the chopped chicken fillet in it. Salt the meat, season it with black ground pepper and chicken spices. Stirring, fry the fillet until golden brown. We will transfer the finished meat to a saucepan or stewpan in which we will stew the stew.

Cut the peeled carrots into quarter rings, chop the onion into cubes. Remove the seeds from the sweet pepper, cut the vegetables into cubes.

Stirring, fry the vegetables for 5 minutes in the remaining oil and juice from the chicken. If necessary, you can add a little more vegetable oil.

Then put the browned vegetables in a pan with fried chicken.

Wash the potatoes, peel them. Cut the tubers into pieces of medium size.

Add the chopped potatoes to the pot with the rest of the ingredients.

Pour vegetables and meat with hot water so that they are completely covered with it. Stir the stew and put it on a slow fire. We will simmer the dish for 30 minutes so that the ingredients are cooked and become soft.