Vegetable stew with chicken is the most extensive culinary genre, where a variety of products can be found in one dish. But they will always delight you with their wonderful aroma and delicate taste.
Recipe content:
- How to make chicken vegetable stew - recipes and tips
- Vegetable with chicken stew: step by step
- Vegetable stew with chicken and zucchini
- Vegetable stew with chicken and potatoes
- Vegetable stew with chicken and eggplant
- Video recipes
Almost every housewife has her own signature vegetable stew recipe. This dish is very popular all over the world and each national cuisine has its own peculiarities of preparation. For example, in Italy such a stew is called caponata, in France - ratatouille, Moldova - guvech, etc. However, in fact, stews can be prepared from all the products that are in the refrigerator and grow in the garden. Any stew is a great scope for culinary creativity. Here you can experiment with any number of ingredients, as well as with their proportions.
How to make chicken vegetable stew - recipes and tips
At first glance, no simpler recipe than stews. We choose any products, chop, mix, simmer and get the option "2 in 1" - side dish and hot. At the same time, food allows you to fully express your imagination and gives you great scope for culinary experiments.
You can cook this simple dish in a variety of ways, you just need to change the composition of the ingredients and the shape of cutting vegetables. For example, spring stews will be light and juicy thanks to the first greens and young vegetables, while autumn and winter options are restrained. The luxury of summer vegetables greatly expands the list of ingredients, which makes the table more varied. But in the cold season, an amazing vegetable stew can be supplemented with your favorite herbs and spices.
You can use a variety of vegetables for the chicken vegetable stew. These are potatoes, carrots, onions, zucchini, eggplants, tomatoes, pumpkin, greens, cabbage, peppers, green and onions, mushrooms, zucchini, celery, squash, turnips, etc. They can be used either in equal proportions, or you can highlight one main product, and add others so that they set off the taste.
- The basic principle of stew is to fry the products before stewing vegetables and meat so that they do not release juice and the stew does not become porridge. This can be done by frying each ingredient either independently or all at once.
- For stewing, they usually use a saucepan, a non-stick pan, pots, and a cauldron. Prepare food on the stove, in the oven or in a slow cooker.
- It is also important to observe the sequence of laying the components: hard vegetables (carrots, potatoes) are added first, later more tender ones (tomatoes, cabbage), so that they do not become stewed and do not lose their taste. The greens are put in the stew last.
- One of the main secrets of a delicious stew is that all ingredients are cut in the same way: cubes, half rings, sticks, straws, pieces. Each time you cut the ingredients in different ways, you can vary the stew with the same ingredients.
- The stew is stewed with and without sauce. The first option is more high-calorie, while with a more refined and delicate taste. If the goal is to make a dish with a minimum of calories and maximum benefits, then it is better not to use the sauce.
Chicken vegetable stew: step by step
There are countless stew recipes and each uses something special. Spices and ingredients may differ, but the principle will always remain the same.
- Caloric content per 100 g - 84, 4 kcal.
- Servings - 4-5
- Cooking time - 1 hour
Ingredients:
- Sweet bell pepper - 5 pcs.
- Chicken - 1 pc.
- Eggplant - 2 pcs.
- Tomatoes - 3 pcs.
- Onions - 2 pcs.
- Zucchini - 1 pc.
- Refined vegetable oil - for frying
- Salt to taste
- Sugar - a pinch
Step by step cooking:
- Gut the chicken, cut it into pieces, wash and dry it dry.
- Wash the eggplants and zucchini and pat dry with a paper towel. Rid them of the stalks and cut into half rings 1, 5 cm thick.
- Wash the bell peppers, dry them and peel them of seeds and stalks. Cut it into large slices.
- Peel the onion, rinse and cut into half rings 1 cm thick.
- Cut the washed tomatoes into wedges.
- Put a saucepan or other utensils on fire, pour in vegetable oil and fry the chicken over high heat until golden brown. Then transfer it to the prepared cauldron.
- In the same pan and in this oil, fry the zucchini on both sides. When they are browned, add salt and put in a cauldron.
- Also, alternately fry the eggplants, peppers and tomatoes, and send them to the products in the cauldron. It is enough to fry tomatoes for 3 minutes on each side.
- Add salt, a pinch of sugar to the stew and stir everything. Simmer the dish over low heat for 10-15 minutes.
Vegetable stew with chicken and zucchini
Hearty and aromatic stew, with sourness of tomatoes and rich taste of pepper - the most delicate dish. In this recipe, you can change the composition of the ingredients to your liking, since the dish will still turn out delicious and satisfying.
Ingredients:
- Chicken breast - 400 g
- Zucchini - 600 g
- Tomato - 200 g
- Sweet bell pepper - 200 g
- Carrots - 150 g
- Sour cream - 150 g
- Onions - 100 g
- Salt to taste
- Vegetable oil - for frying
- Ground black pepper - a pinch
Step by step cooking:
- Cut the chicken breast into slices.
- Wash the zucchini, dry, peel and cut into strips. Peel old fruits and remove coarse seeds.
- Cut the washed and dried peppers into half rings, and cut the tomatoes into large pieces.
- Grate the carrots on a coarse grater.
- Chop the onion into quarters.
- When all the products are prepared, start frying them. Heat vegetable oil in a skillet and fry until golden brown on both sides of the zucchini.
- Slightly fry the peppers and tomatoes until half cooked.
- Fry the chicken in a small amount of sunflower oil over high heat.
- Saute carrots and onions in vegetable oil.
- Put all the ingredients in a deep frying pan, season with salt and pepper.
- Pour sour cream to the products and mix. Close the pan with a lid and keep on medium heat for 10 minutes, then reduce the heat to minimum and simmer for another 10 minutes without removing the lid.
Vegetable stew with chicken and potatoes
Vegetable stew with chicken and potatoes will help out any housewife. This is a hearty and tasty meal that can fully feed the whole family for lunch or dinner.
Ingredients:
- Potatoes - 600 g
- Carrots - 2 pcs.
- Onions - 1 pc.
- White cabbage - half a medium head of cabbage
- Garlic - 3 cloves
- Chicken fillet - 500 g
- Vegetable oil - 120 ml
- Tomato paste - 60 g
- Black pepper - a pinch
- Salt to taste
- Parsley - 15 g
Step by step cooking:
- Peel, wash and dice the potatoes. Put it in a saucepan, fill it with water so that it only covers it and boil until half cooked.
- Cut the washed and dried chicken fillet into strips and fry until golden brown. Then transfer it to the pot with the potatoes.
- Chop the cabbage and fry until golden brown. Place it in a pot of potatoes and chicken.
- Cut the peeled onions and carrots into rings, which are cut into 4 pieces. Fry.
- Finely chop the peeled garlic and sauté with the carrots and onions.
- Dissolve the tomato paste with boiled water and add to the pan with onions and carrots. Simmer until liquid evaporates. Then add the sauce, salt and pepper to the stew.
- Add finely chopped parsley to the food and simmer for 5 minutes.
Vegetable stew with chicken and eggplant
Vegetable stew with chicken and eggplant is quick and easy to prepare. It will invariably delight everyone with its delicate taste and wonderful aroma. All the products that make up the dish are easily accessible, and the cooking process does not take much effort.
Ingredients:
- Chicken legs - 500 g
- Onion - 1 pc.
- Eggplant - 2 pcs.
- Zucchini - 2 pcs.
- Bulgarian pepper - 3 pcs.
- Potatoes - 2 pcs.
- Cauliflower - half a cabbage
- Salt to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking:
- Rinse the chicken legs under running water, pat dry with a paper towel and fry until golden brown in a frying pan in vegetable oil.
- Peel the potatoes, wash, cut into slices and add to the chicken.
- Wash the eggplants, cut into bars, soak for 10 minutes in salted water to remove all the bitterness and add to the pan to the food.
- Cut the washed zucchini into cubes, slices the pepper, disassemble the cauliflower into inflorescences. Add all vegetables to the skillet.
- Season the dish with salt, pepper and simmer until soft for about 20-30 minutes.
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