Chicken and vegetables - a wonderful ensemble, which turns out amazingly stew.
Cooking options for this dish are many and each worthy of attention.
Indulge in vegetable stew with chicken?
Chicken Stew - General Cooking Principles
Bird before cooking the stew is washed, then cut into pieces. If you use chicken with bones, then you should not chop them, just cut them in joints. Fillets can be turned into pieces of any shape and size. Usually the bird is fried in oil, which gives the dish a brighter taste and aroma.
Vegetables in the dish put raw, pickled, pre-fried. These are usually potatoes, cabbage, onions with carrots, eggplants, zucchini and peppers. But in some recipes there are beans (including green beans), corn, and peas. Almost always, tomatoes, tomato sauces or pasta are put for taste. And spices in any combinations and quantities.
Recipe 1: Chicken and Potato Stew
Recipe for homemade chicken stew with potatoes, which will find its place on the table, regardless of the season. You can use chicken fillet or meat on the bones.
Ingredients
• 600 grams of chicken;
• 600 grams of potatoes;
• 1 carrot;
• 2 bulbs;
• 5 spoons of butter;
• spices;
• 2 tablespoons of pasta;
• some greens;
• 1 bay leaf.
Cooking
1. Heat oil to smoke and drop the chicken, which needs to be washed, dried and cut into slices. Fry for three minutes.
2. We clean the onion, cut it in any way and send it to the bird.
3. After a couple of minutes, add the carrot. It is undesirable to rub a root crop, it is better to cut it into strips or slices, it will be more beautiful. Fry together until rosy vegetables and add pasta.
4. While frying foods, you need to peel the potatoes and cut into cubes, then throw them into the dish. 5. Add boiling water. The amount depends on personal preference. But it is undesirable to make liquid stew. Slices of foods should be in the sauce, not in the broth.
6. Cover and boil until soft potatoes. On average about 25 minutes.
7. In the middle of cooking salt and pepper. At the very end put the greens, bay leaf, turn off.
Recipe 2: Chicken and cabbage and potato stew
Recipe cabbage stew chicken, which can be prepared from fresh vegetables and from the fermented. We make to your taste, the amount of product in both variants is the same.
Ingredients
• 0.5 kg chicken;
• 1 carrot;
• 0.5 kg of potatoes;
• 0.5 kg of cabbage;
• 2 bulbs;
• 4 tomatoes;
• 100 ml sour cream;
• oil for frying (how much will leave);
• spices, greens.
Cooking
1. Put the pan on the fire, pour some oil into it and heat it up very much. Put the chopped pieces of chicken and fry crispy on both sides. We shift to the pan. We do not remove the pan from the fire.
2. Put onions and carrots in a pan, fry on a good fire. Then add kaputa, hold for 10 minutes, stirring occasionally. Shifted to the chicken.
3. Chop the potatoes as you like, and also pre-fry. Sent to total weight.
4. We rub tomatoes, we throw out a skin. You can use a diluted paste. Add sour cream and spices to them, stir well and pour into the stew.
5. Add half a glass of water (it is better to use boiling water), cover and set stew on a small fire until ready.
6. Refuel with greens.
Recipe 3: Chicken Stew with Beans “Restaurants Rest”
Interesting, tasty, but very easy to prepare recipe for stew with chicken, which uses canned beans and cabbage. If time is limited, it is better to use chicken fillet. And then the whole process will not take more than 40 minutes.
Ingredients
• 1 kg of cabbage;
• 0.5 kg chicken; • one carrot and onion;
• 2 spoons of tomato;
• 1 can of beans;
• spices, oil.
Cooking
1. Cut the onion with the carrot, throw in hot oil and fry for two minutes.
2. Wash the chicken, dry it, cut into pieces of any size and shape. If a bird with pits is used, then along the joints. Throw to the vegetables. Fry well.
3. Add the cabbage. Vegetable can be simply cut into strips or use a special grater.
4. Fry the vegetables with cabbage until half cooked.
5. Open the beans. If it is in its juice, then drain the liquid. If you use beans with tomato, then throw all together.
6. Add the paste, salt, stir, cover and simmer for about ten minutes.
7. Fill with greens, to taste add pepper and any other seasonings.
Recipe 4: Vegetable Eggplant Chicken Stew
Option of summer chicken stew, which is distinguished not only by its amazing taste, but also by its low calorie content. Instead of eggplant, you can also take zucchini or use both this and that vegetable.
Ingredients
• 0.5 kg chicken;
• 0.5 kg of eggplants;
• 0.2 kg of sweet pepper;
• 1 clove garlic;
• 0.3 kg of tomatoes;
• some oil;
• 4 spoons of soy sauce;
• 1 onion;
• spices.
Cooking
1. Cut chicken into pieces, rinse, give to dry and fry until very golden brown in a greased pan. It is not necessary to add a lot of fat. We shift to the bottom of the saucepan.
2. In the same pan, lightly fry the onion sliced in half rings, spread on the chicken.
3. The next layer is Bulgarian pepper. Cut it into large strips, after removing the seeds from the core.
4. Now a layer of eggplant, cut into cubes, but not finely. If blue vegetables with bitterness, then it is advisable to soak the pieces in a salt solution before stewing.
5. Cooking fill. To do this, rub tomatoes, add crushed garlic and soy sauce. Put any seasoning to your taste and bring the amount of water to 0.5 liters. Pour into the stew. 6. That's it! Put on the stove and simmer for about half an hour.
Recipe 5: Chicken Ragout with Mushrooms and Potatoes
A variant of the amazing winter chicken stew. But why winter? It's just that in summer it is enough to have all kinds of vegetables with which to dilute the dish, but during the cold season it is more difficult.
Ingredients
• 0.6 kg chicken;
• 1 kg of potatoes;
• 0.3 kg of champignons;
• 2 bulbs;
• 30 ml of oil;
• seasonings;
• 40 grams of tomato paste.
Cooking
1. We wash the poultry, cut into pieces and throw in a cauldron with half the oil, fry for five minutes. Add the shredded onion.
2. We clean the potatoes, cut into pieces and also shift to the cauldron. Add a glass of boiling water, cover and simmer for ten minutes.
3. At this time, wash the mushrooms, cut into slices and fry with the remaining prescription oil in the pan. When the mushrooms are almost ready, add the tomato paste, fry until brownish.
4. Shift the mushrooms with tomato to half-finished potatoes, mix everything, put salt.
5. Cover and simmer to the end. Add spices, herbs to your taste.
Recipe 6: Chicken and Pumpkin Vegetable Stew
Variant of a very bright vegetable stew with chicken, to which the pumpkin is added. If there is no fresh vegetable, then you can also use frozen pieces.
Ingredients
• 0.5 kg of chicken fillet;
• 0.5 kg of pumpkin;
• 0.5 kg of potatoes;
• 500 ml of broth;
• 1 spoon of tomato;
• 1 carrot;
• spices (paprika, black pepper, salt);
• 1 red pepper;
• butter.
Cooking
1. Heat the oil. Add the fillet cut into cubes of 2 centimeters, fry until the pieces are brightened from all sides.
2. Add the sliced carrot and fry until golden brown. If the root is large, then you can cut the circles into four parts.
3. Cut the peeled potatoes into slices and also throw to the chicken.
4. We clean the pumpkin, cut it into cubes and send it next. Put chopped finely sweet pepper. 5. In the broth add salt, pasta, paprika and black pepper. All thoroughly stir and pour into the stew.
6. Cover and boil until soft potatoes. We fill with greens.
Recipe 7: Mexican Cornmeal Stew
Another vegetable chicken stew recipe, which also requires fresh cabbage. The dish is bright both in appearance and taste. Corn will need canned.
Ingredients
• 0.7 kg chicken;
• 0.7 kg of cabbage;
• 0.2 kg of onions;
• 0.1 kg of tomato puree;
• 1 can of corn;
• 3 tablespoons of soy sauce;
• 1 clove of garlic;
• mix of different seasonings, it is possible for chicken;
• 40 ml of oil.
Cooking
1. We cut the bird into any pieces, send it to a stewpan with vegetable oil and fry well. If fillet is used, then just let the pieces turn white, do not cook for a long time, so as not to overdry.
2. Add the onions to the chicken, fry for a couple of minutes.
3. Throw cabbage chopped into strips. Fry until reduced and half cooked.
4. Spread the corn along with the marinade, which is in the bank.
5. Grind a clove of garlic, combine it with soy sauce and tomato puree. Add seasonings for chicken or any other. If you want to get a very fragrant stew, then you can put Korean spices.
6. Pour tomato sauce into the stew. Stir and simmer under the lid until the cabbage is soft. Greens throw to taste.
Recipe 8: Vegetable stew made from chicken and green beans
If frozen green beans are used, then it is not necessary to thaw it in advance and add water while stewing. The recipe is designed for fresh beans.
Ingredients
• 0.4 kg chicken fillet;
• 2 carrots;
• 1 bow;
• 4 spoons of tomato;
• 2 cloves of garlic;
• 0.7 kg of beans;
• oil and seasonings.
Cooking
1. Chop the carrot into bows, pass with oil in a large skillet.
2. Cut diced chicken, spread to the vegetables.
3. Five minutes later add the tomato paste, lightly fry. 4. Add the string beans and 150 ml of water. Cover and stew until half cooked.
5. Remove the lid, salt, pepper, stir and squeeze the chives. You can pour a little dry.
6. We bring to full readiness under the lid.
Chicken Stew - Tips and Tricks
• The stew will be beautiful and look aesthetically pleasing if you cut all the ingredients into equal pieces. The exceptions are onions, carrots, sweet peppers. These vegetables are usually cut into smaller pieces.
• It is believed that the stew turns out to be tastier if each ingredient is roasted separately in its pan. Then everything is poured into a common saucepan, poured with sauce and stewed until tender. You can decompose the pre-fried ingredients in pots and cook in the oven.
• A large amount of tomato or sour tomatoes will slow down the cooking of vegetables. Potatoes are especially capricious in this respect, and the stewing time may increase from 20 minutes to an hour. To prevent this from happening, you can fry the tomato in a separate dish and add to the stew ten minutes before the general readiness.
• If the eggplants were soaked in salt water, then be careful with the spices and be sure to try the dish at the end of cooking. If suddenly it turns out to be salty, then you can pour a little tomato juice. Neutralizes oversal of canned corn well. The product must be added to the stew and boiled for a few minutes.
