Any housewife will have several recipes that are easy to prepare and the end result is tasty and satisfying. Among these, you will definitely find a recipe for preparing stewed potatoes with chicken in a saucepan, slow cooker or duck pot. Even a deep frying pan can easily be adapted to cook this tasty and simple dish.
Recipe for potatoes with chicken in a pan
- Prepare the chicken: wash it, dry it with a paper towel and cut it into pieces. Add salt and pepper to the meat and leave for a while while the vegetables are prepared.
- We take out a pan with a thick bottom from the cabinet. If you don’t have such utensils, you can start cooking a delicious dish in a frying pan. And then, at one of the cooking stages, move the dish into the pan.
- Potatoes and carrots need to be thoroughly washed and peeled. Cut the peeled tubers into large pieces. This is necessary so that the potatoes do not overcook during the process and turn into an unsightly mass. Cut the carrots into pieces too. If boiled carrots are not one of those products that you (or your family) normally accept when cooked, then use a grater of any size to chop this vegetable.
- Onion - finely chop.
- Everything is ready to cook chicken and potatoes in a saucepan. This means it’s time to pour vegetable oil into a thick-bottomed pan and, after heating it, place the chicken meat and let it fry.
- Fry the chicken parts until an appetizing crust. Fry over medium heat. We will allocate three to five minutes on each side, depending on the size of the pieces.
- Now add vegetables to the chicken (all at once). Additionally, add salt and pepper, based on personal taste preferences.
- Pour three glasses of hot boiled water into the pan and throw in a laurel leaf. Water should cover all elements of the dish.
- Bring our dish to a boil and, reducing the heat, cover the pan with a lid. You need to simmer the chicken with vegetables for forty minutes. Sometimes stir the dish with very delicate movements so that the structure remains intact and beautiful.
- Sprinkle the dish with herbs three to five minutes before cooking.
Let's add cheese
Another way to deliciously stew potatoes with chicken requires the addition of just one ingredient - cheese. The easiest way to prepare the dish is with its melted variety; it dissolves more easily.
The beginning of the preparation is similar to that already described: the chicken is fried, only now in a mixture of sunflower and butter, taken in equal quantities. When the meat acquires an appetizing tan, add vegetables for frying (there is no need to transfer the ingredients anywhere, so choose a deeper frying pan). Five minutes later, potato slices are introduced and water is added. It is not necessary to replace it with broth; thanks to the cheese, the taste will be rich. After about twenty minutes, when the dish is almost ready, add grated cheese and stewing continues for about another five minutes.
Stewed chicken
This recipe is more suitable for those who are watching calories and health. The chicken is not fried here, so the dish turns out to be more dietary. Well suited for those who do not want to eat fried foods.
- Chicken thighs or breast, or any other chicken meat, with or without bones - 700-800 grams.
- Potato tubers - 8-10 pieces.
- Onions - 2 pieces.
- Carrots - 1-3 pieces.
- Garlic - 3-7 cloves.
- Laurel leaf - 2-3 pieces.
- Various herbs, salt, pepper and other spices - to taste.
Stewed chicken with potatoes in a pan, step-by-step preparation:
- Let's prepare the chicken: wash it, remove the skin if necessary, cut it into medium pieces.
- Wash the potatoes and carrots and remove the outer skins. Cut the potatoes into medium pieces. We rub the carrots through a grater.
- We clean the onions and chop them finely.
- Peel the garlic. Squeeze it out through a press. You can chop the garlic with a knife.
- Place the chicken parts in a pan and fill them with water so that the water covers the meat.
- Place the pan on the stove and cook after boiling at moderate temperature for about fifteen minutes. Don't forget about the need to remove scale.
- Add potatoes, carrots, and onions to the chicken and add more water (already hot and boiled). The liquid should cover the dish being prepared by about three centimeters.
- Salt, add pepper and bay leaves. Cover with a lid and cook the chicken and potatoes over low heat for 25 minutes. Three minutes before readiness, add crushed garlic and herbs to the pan to taste.
- Test again for salt and pepper. We check the degree of readiness of the chicken meat and, making sure that everything is fine, turn off the stove.
The dish will turn out somewhat puree-like; some gourmets love this consistency. Overall, the chicken with potatoes turns out tasty and aromatic, and it’s hard to resist asking for more. The dish will appeal to all household members.
Cooking Instructions
Stewed potatoes with chicken in a pan turn out incredibly juicy and crumbly. Both big and small eat this dish with pleasure, even asking for more! It can be prepared either from new potatoes or from later ones, taking into account only the difference in the amount of time for cooking.
To make the dish even tastier, you can add vegetables to it: tomatoes, bell peppers, carrots and onions. If you want, you can stew potatoes and chicken in a saucepan without them - your choice. If you cook potatoes like I do - with chicken fillet, then add a little vegetable oil to the broth so that the potatoes absorb it and do not taste dry. If you use poultry, then you do not need to add oil - it will release the required amount of fat.
Wash the chicken fillet or chicken parts, cut into medium cubes, cutting off the films and veins. Place in a saucepan and add bay leaf.
Peel the carrots and onions, rinse, cut into large pieces - quarters or circles. Add to the pan.
Peel the potatoes and cut into large cubes, pouring the cuttings into the pan. Pour in hot water or broth, add salt. Place the container on the stove and bring its contents to a boil, then simmer for about 10-15 minutes.
At this time, cut the washed tomatoes into large slices, peeled and washed bell peppers into medium pieces, and add to the container. Cover with a lid and simmer until the potatoes are done. At this stage, add vegetable oil if you are preparing a chicken fillet dish. If you wish, you can add some fresh herbs.
Place the stewed potatoes and chicken from the pan into bowls, deep plates and serve hot with bread and sauces, sour cream, and thick yogurt.
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Stewed potatoes with chicken fillet, step-by-step recipe with photos
We peel and wash the potatoes. Cut the large one into 4 parts, the medium one into 2 halves. Peel the carrots and cut them into semicircles and quarter circles. As for the onion, I chop it on a fine grater (I love the smell of onions in dishes, but I don’t like to feel it in them), but you can just finely chop the onion into cubes.
Let's prepare the chicken fillet. It should be washed thoroughly and dried slightly; this can be done with a paper towel. Then cut the chicken fillet into fairly large cubes.
Take a large frying pan or Dutch oven and heat it thoroughly. Add a little sunflower oil, about 30 ml, and at the same time add all our prepared ingredients to the frying pan: potatoes, carrots, onions and chicken fillet. We also add bay leaf.
Fry the potatoes with chicken fillet and carrots over medium heat for 10-12 minutes, stirring the contents of the pan from time to time.
As soon as the chicken begins to brown, this is a signal that it is time to add water (250 ml) to the pan and move from frying to the process of stewing the dish. At the same stage, add salt.
Simmer the potatoes with chicken fillet under a tightly closed lid over low heat for at least 30 minutes. During this time, the potatoes and carrots will reach the stage of complete readiness, and the potatoes themselves will become crumbly. The chicken fillet will be fully cooked and will absorb the flavors and aromas of the onions, potatoes and carrots. Add ground black pepper to the pan, mix the stewed potatoes with chicken fillet. Turn off the fire.
And again I am in touch with you. Hi all. Today I have prepared an excellent one for you - as always, tasty, simple and quite fast. Delicious because we all love chicken and potatoes, simple - everyone has all the ingredients, and I think it’s clear why it’s fast.
If you have chicken and potatoes, then you are looking for a delicious recipe with either potatoes, chicken, or both. So, of course, you can simply boil the potatoes and serve them with herbs.
You can also make a casserole with mushrooms from potatoes, take a look. Or make stewed potatoes together with minced meat, it also turns out very tasty, you can take a look.
If you cook with chicken, then you can easily cook it or just stewed chicken with rice, check out the delicious recipe.
As for the stewed potato recipe itself, I want to say the following.
You can cook with large pieces of chicken, or you can also cook with small ones. How you cut it will determine the speed of cooking. You can cook it with, as I did, but then I cut the fillet itself into small slices. Why did I do this? For the simple reason that the fillet itself is a bit dry.
Regarding taste. The more onions and carrots, the tastier and more colorful the dish. And you can use your favorite seasoning or make the seasoning according to the recipe.
You can cook it in a saucepan, a deep frying pan with a lid, or, in short, in any vessel that is deep.
And for our recipe, prepare:
- Chicken (fillet or meat with bones) 0.5 kg;
- Potatoes (medium) 10 pieces;
- 1 piece each larger than medium-sized onions and carrots;
- Tomato optional;
- Vegetable oil;
- Salt;
- Homemade seasoning;
- Greenery.
Cooking method
Let's look at a step-by-step recipe with a photo of potatoes stewed with chicken in the oven. The cooled poultry is thoroughly washed. Then cut off all excess fat deposits and wipe with a towel or napkin, thus removing all excess liquid. After this, cut the prepared carcass into medium portions.
To prepare the marinade for chicken, mix mayonnaise, adjika, soy sauce and mustard. This sauce is flavorful and a little spicy.
After this, pour the prepared marinade over the chicken parts, mix thoroughly, and leave for a while so that the bird can steep well and be saturated with the marinade.
Cut the peeled and washed potatoes into medium-sized cubes. Next, peel the onions and chop them into thin strips. Moreover, the more onions there are in a dish, the tastier it will be, since it adds juiciness, and it itself becomes aromatic and sweetish.
Grease a baking sheet with vegetable oil and spread evenly chopped salted potatoes.
On top of the potatoes, place a thin layer of chopped onion, previously divided into feathers.
After this, the marinated chicken is placed in the top layer. The distance between the pieces should be very small so that the meat is thoroughly cooked.
Place the potatoes and chicken in the oven, preheated to 180°, for 1.5 hours. After this, check the dish for readiness. The meat should release clear juice, and the vegetables should be soft. If the dish is ready, it can be served. Bon appetit!
Chicken stew with potatoes, carrots and onions
Ingredients:
- chicken – 400g;
- potatoes – 600g;
- carrots – 1 piece;
- onion – 1 piece;
- vegetable oil – 1 tbsp;
- salt – 1 tsp;
- tomato sauce (or paste) – 1 tbsp;
- ground black pepper – 1/4 tsp.
How to cook potatoes and chicken stew
- We cut the carcass into pieces. You can use the whole chicken, but I usually save parts like the back, wings, and sometimes the breast for later in the freezer. That's why I use it to cook something else. And potatoes usually contain chicken legs, both drumsticks and thighs.
- Grate the carrots on a coarse grater or cut into cubes. Onion - into small cubes.
- Fry the meat pieces in a frying pan with vegetable oil until browned.
- Add the chopped vegetables and continue cooking for 10 minutes over medium heat.
- Salt and pepper the stewed meat with vegetables, add tomato sauce, stir and keep on the stove for another 3 minutes.
- Peel the potatoes and cut into large pieces. We send it to the frying pan with the stewed foods. Mix the contents of the pan.
- Pour in hot water after boiling it in a kettle.
- Reduce the heat to low, cover the dish with a lid and wait for the potatoes to be ready. Stir regularly to prevent burning.
- If you have fresh herbs, be sure to chop and sprinkle on top or place separately on each plate.
I associate this kind of food with home comfort - dim lamplight, evening twilight outside the window, aromas floating from the kitchen, the whole family gathered, crumbly stewed potatoes with green dill steaming on the table... Mmm-mm!
Ingredients for Stewed Potatoes with Chicken:
- Potatoes (large) - 6 pcs.
- Chicken leg (or any parts of chicken) - 400 g
- Onions (small) - 2 pcs.
- Bay leaf - 4 pcs
- Spices (for chicken, for potatoes, or salt and pepper) - 10 g
- Mayonnaise - 2 tbsp. l.
- Bouillon cube - 1 pc.
- Butter – 25 g
- Greens (dill, parsley) - 1 handful.
- Carrots (large) - 1 pc.
- Vegetable oil - 2 tbsp. l.
Cooking time: 50 minutes
Number of servings: 6
Ingredients for Stewed Potatoes with Chicken:
- Potatoes (large) - 6 pcs.
- Chicken leg (or any parts of chicken) - 400 g
- Onions (small) - 2 pcs.
- Bay leaf - 4 pcs
- Spices (for chicken, for potatoes, or salt and pepper) - 10 g
- Mayonnaise - 2 tbsp. l.
- Bouillon cube - 1 pc.
- Butter – 25 g
- Greens (dill, parsley) - 1 handful.
- Carrots (large) - 1 pc.
- Vegetable oil - 2 tbsp. l.
Cooking time: 50 minutes
Number of servings: 6
Stewed chicken with marinade
Chicken stew with carrots and onions turns out very tasty if you marinate the meat first. To prepare this dish we will take:
- Chicken (can be legs, thighs or drumsticks) - 1 kg.
- Carrots – 3 pcs.
- Onion – 2 pcs.
- Greenery.
- Salt.
- Mayonnaise.
- Pepper.
View gallery
The chicken needs to be divided into portions, washed, salt and pepper. Coat the meat well with mayonnaise and add the onion, which needs to be cut into rings. The chicken should marinate for several hours.
In the meantime, you can grate the carrots and fry them in vegetable oil in a duck roaster. Then add the meat with onions to the same bowl and simmer until fully cooked (this is about an hour). Sprinkle the finished dish with chopped herbs.
