Vegetable stew is a tasty and healthy dish. It turns out to be satisfying in itself, but meat is often 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 prepare vegetable stew, but not all do it correctly. As a result, for some it turns out 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 just pop into your mouth, you need to know a few rules and follow them during the cooking process.
- The products included in vegetable stew with chicken have different structures. They require different amounts 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 damp, or others will be overcooked and turn into mush. For this reason, it is necessary to know and follow the sequence of product placement. So, meat is always put in first, even if it is chicken. Then hard vegetables such as carrots, potatoes, turnips are added. Then more tender vegetables are added: young cabbage, zucchini, eggplant. However, if you take ripe rather than young cabbage, it is advisable to put it in before the potatoes, since it has a coarser structure and takes longer to cook.
- If you don’t want the vegetables to lose their beautiful shape during stewing, you need to fry them first. The poultry meat is also fried first to keep it juicy.
- Chicken in vegetable stew will be more juicy if it has not been previously frozen and then defrosted. If you decide to cook stew from frozen poultry, you need to let it thaw in the refrigerator without using 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, it becomes higher in calories.
By following the above rules, you will certainly prepare a tasty and beautiful-looking vegetable stew with chicken according to any of the selected recipes. It will be even more appetizing if you sprinkle it with fresh herbs before serving, after chopping them with a knife.
How to cook
- Stew chicken : rinse chicken pieces and place in a saucepan. If you have a whole chicken, watch how to cut it into portions. Add salt. Fill with water up to half the level of the meat. Cover with a lid, bring to a boil and simmer over medium heat for 10-15 . While it is stewing, chop the vegetables for the stew.
- Cut : potatoes - into large pieces (if they are very small, up to 3-3.5 cm, then you can leave them whole), carrots - into strips (or grate on a coarse grater), eggplants and peppers - into large pieces (cubes), tomatoes - into cubes medium size. If you add garlic, chop it finely.
- Stew chicken with potatoes and carrots : add potatoes and carrots to the pan with the chicken. Sprinkle with basil. Cover with a lid and simmer longer until the chicken is cooked (pierce with a knife or fork, if the juice flows out clear, then the meat is ready). This won't last long, another 15-20 minutes.
- Remove the chicken, simmer the stew : Remove the chicken pieces from the stew. Instead, add eggplant, peppers and tomatoes to the potatoes. Simmer further until the pepper softens (10 minutes). At the end (about 5 minutes), add salt to taste and add garlic (if using).
If you have a lot of space in the pan, you don’t have to remove the chicken, but, in my opinion, while the vegetables are stewing and the chicken is on the plate, it wilts slightly and becomes much tastier than just hot chicken fresh from the pan.
Remove the chicken from the stew, add vegetables that cook quickly and simmer until done. Meanwhile, the chicken will lie in the air, dry out and wilt slightly. This is delicious!
Vegetable stew soaked in chicken juices in a saucepan.
Vegetable stew with chicken thighs. Delicious and simple dinner!
I put whole small potatoes. It's both beautiful and delicious!
Vegetable stew with chicken and eggplant
Compound:
- chicken – 1.5 kg;
- sweet pepper – 1 kg;
- eggplants – 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 much as needed.
Cooking method:
- Rinse the chicken carcass, already gutted, thoroughly, wipe dry with a kitchen towel and cut into portions.
- Wash young eggplants and zucchini. Peel the eggplants.
- Cut the eggplants and zucchini in half lengthwise. Cut into semicircles about half a centimeter thick.
- Immerse the eggplants in salted water for 20 minutes, then rinse well and dry with napkins. This must be done to remove solanine, a harmful substance that gives eggplants 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 their stems, and remove the seeds. Cut each pepper lengthwise into 4 pieces, cut into slices slightly wider than onions.
- 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.
- Place the chicken in a cauldron and place the zucchini and eggplant in its place. Fry them for 5-7 minutes, transfer to the chicken.
- Place onions, peppers, and tomatoes in a saucepan, fry them for 4–5 minutes, and also place in the cauldron.
- Pour in a little water, add salt, sugar, spices to taste.
- Place the cauldron on low heat and simmer the vegetables and chicken under the lid for 30 minutes.
Vegetable stew with chicken is a complete dish. There is no need to additionally prepare a side dish or meat dish for it. This recipe makes a good stew in the summer when fresh vegetables are inexpensive.
Preparation
1. Chop the chicken fillet into medium-sized cubes.
2. Fry the chicken pieces in a frying pan for 8-10 minutes.
3. While the meat is fried, prepare the vegetables. We cut the tomatoes into small cubes, the zucchini into cubes of about the same size, and three carrots on a grater.
4. Add the vegetables to the chicken meat, mix and fry for a few more minutes.
5. During this time, cut the cabbage into strips.
6. Transfer it to the frying pan. We also send tomato puree there, which we dilute in about 100 ml of water. Season with pepper and salt, then stir gently and cover the pan with a lid. If the vegetables were used young, then simmer for about 15 minutes, otherwise the simmering time should be increased slightly.
7. After 15 minutes, add garlic and chopped herbs. You can put everything: dill, parsley, green onions. Stir, check the stew for salt and simmer for about 5 minutes. That's all, the vegetable stew is ready.
A salad of fresh cucumbers and herbs goes well with this dish. And if you want to complement the stew with something more serious, boil potatoes to go with it. This way, in literally half an hour, you can prepare a wonderful dinner.
Vegetable stew with chicken, cabbage and potatoes
Compound:
- 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 it into cubes about a centimeter thick or a little more.
- Cut the garlic into small pieces.
- Peel the onion and cut into thin quarter rings.
- Wash the cabbage, remove the top leaves, which are most often limp or damaged. Finely chop the cabbage.
- Peel the carrots and chop on a coarse grater.
- Dilute the 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 until browned on all sides.
- Place the potatoes in a cauldron and fry the chicken fillet in a frying pan until golden brown. Place the chicken pieces in the cauldron too.
- Fry the cabbage in a frying pan, mixing it with onions and carrots. Before putting this vegetable mixture into the frying pan, you can lightly salt it and mash it with your hands. Frying the cabbage with onions and carrots is enough for 7-8 minutes, after which it should also be transferred to the cauldron.
- Pour tomato sauce over the ingredients in the cauldron. Place the cauldron on the fire and simmer the vegetables and chicken until the liquid has evaporated.
If desired, about 10 minutes before the dish is ready, you can add a couple of bay leaves to give it an even more pleasant aroma. At the same time, chopped garlic is introduced, the aroma of which harmonizes well with the smell of chicken and stewed vegetables.
Chicken stew with vegetables
In a chicken stew with vegetables, the main thing is to have more ingredients. Add your favorite vegetables to taste and create your own combination. This dish will not require much time to prepare and will definitely please your household.
To prepare we take:
- chicken – 0.5 kg;
- vegetable oil – 50 ml;
- zucchini – 2 pcs.;
- tomatoes – 2 pcs.;
- pepper – 1 pc.;
- carrots – 1 pc.;
- green peas – 100 g;
- garlic – 1-2 cloves;
- tomato paste – 4 tbsp. l.;
- soy sauce – 1 tbsp. l.;
- salt, pepper, mustard - to taste;
- apple cider vinegar – 1 tbsp. l.;
- sugar – 1 tsp.
Wash and clean vegetables and chicken. Cut the meat into small pieces, place in a bowl, add 1 tbsp. l. vegetable oil, soy sauce, vinegar and mix. Leave for half an hour to marinate .
Chop the vegetables. This can be done arbitrarily, but at the same time maintain approximately the same size . This way you won’t encounter a situation where one vegetable is already ready, but others are not yet. And the finished dish will look aesthetically pleasing.
Fry the garlic in vegetable oil (chop into pieces), add chicken to it and fry until a light crust forms. Add carrots, peppers and zucchini. Fry until half cooked over medium heat.
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17 Dec 2020 at 3:30 PST
Add tomatoes and tomato paste. Immediately add salt, sugar, pepper and mustard (1 tsp is enough). Simmer for 7-10 minutes, add green peas and simmer for another 5 minutes. The dish is ready to be served.
Cooking tips
Simmer with or without a lid
Depending on whether you want to get a stew in the form of a stew with a delicious sauce from melted potatoes mixed with the juices of vegetables and chicken, then simmer after adding eggplant, peppers and tomatoes under the lid.
If you simmer the stew under the lid, there will be more sauce in the stew. It is very tasty, thickened with potatoes that melted during stewing.
Delicious chicken broth stew, simmered covered. Lots of sauce. Delicious!
If you like drier stews, more tangible vegetable pieces that you eat with a fork, then simmer with the lid open.
A plate of delicious vegetable stew with chicken. Here vegetables were stewed with the lid open
Delicious stewed vegetables from chicken stew (cook with the lid open)
