Vegetable stew is a tasty and healthy dish. It turns out nourishing in itself, but often include meat 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
Vegetable stew is prepared by many housewives, but not everyone is doing it right. As a result, some people get it appetizing, while others look like a shapeless mass that you don’t really want to eat. If you want your stew of vegetables and chicken itself to ask 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. It is required to spend different time for their preparation. If you put them in a pan and start cooking at the same time, then the result will be that some of the ingredients will be damp, or others will be overcooked and turned into a mash. For this reason, it is necessary to know and follow the ordering sequence of products. So, the first meat is always put, even if it is chicken. Then solid vegetables are laid, such as carrots, potatoes, turnips. After that, more delicate vegetables are added: cabbage, zucchini, eggplant. However, if the cabbage you take is not young, but mature, it is advisable to put it before the potato, as it has a rougher structure and cooks longer.
- If you do not want the vegetables to lose their beautiful shape while stewing, you must first fry them. Poultry meat is also fried first, so that it remains juicy.
- A juicy chicken in vegetable stew will turn out if it has not been frozen and then defrosted. If you still decide to cook the stew of frozen poultry meat, it should be allowed to 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 in the stew quite juicy.
- Vegetable stew with chicken can be cooked with or without sauce. With sauce, it turns out tastier and more aromatic, but, as a rule, it becomes more nutritious.
Observing the above rules, you will surely cook 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 greens before serving, after chopping it with a knife.
Chicken and Eggplant Vegetable Stew
Composition:
- 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 required.
Method of preparation:
- The chicken carcass, already gutted, rinse well, wipe dry with a kitchen towel and cut into portions.
- Young eggplants and zucchini wash. Peel the eggplants.
- Cut eggplants and zucchini in half lengthwise. Cut into semicircles about half a centimeter thick.
- Eggplants should be dipped in salted water for 20 minutes, then rinsed well and dried with napkins. This must be done to remove solanine - a harmful substance that gives eggplant a bitter taste.
- Peel the bulbs, cut them in half and cut them into not too thin half rings (about 3 mm thick).
- Wash tomatoes and cut into slices.
- Wash peppers, remove the stalks from them, remove the seeds. Cut each pepper lengthwise into 4 pieces, cut into slices slightly thicker than onions.
- Heat the oil in a skillet and fry the chicken in it. You need to fry over medium heat without a lid until the chicken pieces are browned on all sides.
- Transfer the chicken to the cauldron, put zucchini and eggplants in its place. Fry them for 5-7 minutes, shift to the chicken.
- Put onions and peppers, tomatoes in a skillet, fry them for 4-5 minutes, also put them in a cauldron.
- Pour in some water, add salt, sugar, spices to taste.
- Place the cauldron on a slow fire and simmer the vegetables with the chicken under the lid for 30 minutes.
Vegetable stew with chicken - a full dish. For him, do not need to additionally prepare a side dish or meat dish. With this recipe, it’s good to cook stews in the summer when fresh vegetables are cheap.
Vegetable stew with chicken, cabbage and potatoes
Composition:
- 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.
Method of preparation:
- Peel potatoes and cut them into cubes of about 1.5 cm.
- Wash chicken fillet, dry, cut into cubes with a thickness of about a centimeter or a little more.
- Cut the garlic into small pieces.
- Peel and chop the onion into thin quarter rings.
- Wash the cabbage, remove the top leaves, which are most often sluggish or damaged. Finely chop the cabbage.
- Peel and chop the carrots on a coarse grater.
- Dissolve tomato paste with water, add parsley, salt and pepper to this mixture.
- Heat the oil in a pan and fry the potatoes in it to make it brown on all sides.
- Put the potatoes in a cauldron and fry until golden brown in a frying pan chicken fillet. Chicken pieces, too, put in a cauldron.
- In a pan, fry the cabbage, mixing it with onions and carrots. Before spreading this vegetable mixture in the pan, you can lightly salt it and mash it with your hands. Fry cabbage with onions and carrots for 7-8 minutes, after which it should also be shifted to the cauldron.
- Fill the cauldron with tomato sauce. Put the cauldron on the fire and simmer the vegetables with chicken until the liquid evaporates.
If you wish, about 10 minutes before the readiness of the dish is ready, you can add a couple of bay leaves to it to give an even more pleasant flavor. At the same time, chopped garlic is introduced, the aroma of which harmonizes well with the smell of chicken and stewed vegetables.
Vegetable stew with chicken and sour cream
Composition:
- 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.
Method of preparation:
- Zucchini wash and cut into cubes about 1, 5 cm in size. If they are large, then they must be peeled and seeds peeled before.
- Pour the boiling water over the tomatoes, peel, cut into small cubes or slices.
- Peel and chop the carrots on a coarse grater.
- Free the onions from the husk and cut them into small pieces.
- Chicken fillet, washed and dried, cut into small cubes (approximately the same as squash, or slightly less).
- Heat oil in a cauldron, put onions and carrots in it, fry for 5 minutes.
- Add the chicken and fry it for 10 minutes.
- Put zucchini in a cauldron and fry them with other ingredients for 5 minutes.
- Add sour cream, salt and spices. Stew vegetables in sour cream over low heat for 20 minutes.
Vegetable chicken stew cooked according to this recipe has a very delicate and pleasant taste.
Vegetable stew with chicken - a delicious dish that can be prepared according to a variety of recipes. Knowing a few rules, even an inexperienced cook will cope with its preparation.
