Chicken stew with vegetables: recipe with photos

Cooking stew with chicken fillet and eggplant

Eggplant lovers won't be left out either! And for them there is a delicious stew with their favorite vegetable. At the same time, no potatoes - only chicken, purple vegetables and a pepper-onion mixture, decorated with tomato slices.

This is just a godsend for those who are on a diet, but at the same time want something especially tasty.

We will need:

Chicken fillet – 0.5 kg.
Broth – 100 ml.
Sunflower oil – 3 tbsp. l.
Eggplant, tomato – 2 pcs.
Garlic clove – 2 pcs.
Bell pepper, onion – 1 pc.
Ground pepper, salt, herbs - to taste.

Preparation:

Although eggplant varieties are now grown without bitterness, it is still worth cutting these beauties into centimeter bars and pouring cool, lightly salted water for 10-15 minutes.
Here, not just the bitterness will come out, if there is any, but the eggplant itself will become juicier and saturated with juice.
Cut the fillet into oblong bars and fry it in oil until a light golden brown crust appears, which seals the meat juice inside.
To do this you will need a fairly strong fire. But do not forget to stir the contents so that the frying is even on all sides.
Peel the onion and cut it into half rings. Try to keep their thickness neither thin nor thick.
Also peel the bell pepper from everything unnecessary, and cut the vegetable itself into medium-wide strips. To do this, first cut it into two or four parts lengthwise. And then chop it into strips of the desired thickness.
First add the onion to the meat and fry it. And as soon as it softens slightly, don’t hesitate to add the pepper strips. Simmer both on fire until half cooked.
You should not cut them too thin and fry them for a long time, so that the vegetables do not look limp in the finished dish.
Remove the eggplant slices from the water and lightly squeeze them directly with your hands. Pour them into the pan with the previous ingredients.
Pour in broth. You can replace it with regular boiled water, or simply dissolve half a chicken cube in warm liquid.
As you can see, here its purely symbolic amount, only 100 ml. But this is quite enough to prevent the dish from turning out dry.
Simmer for 15-20 minutes until the bars are ready.
Cut the tomatoes into thin slices or halves of wheels and place them on top of the stewed vegetables. Let simmer for a couple more minutes over medium heat.
To help the tomatoes release their juice better, you can cover the frying pan with a lid.
To get the maximum aroma from the spices, only at the stage of almost complete readiness of the stew, add garlic crushed through a press, ground black pepper and lightly add salt.

Stir and let the dish sit for about 10 minutes with the lid closed. Then place on plates and sprinkle with fresh herbs.

For those who are not on a diet, you can serve it with an additional side dish of pasta, rice or potato wedges. And the stew itself can be decorated with sprigs of herbs, or sprinkled with a finely chopped mixture of parsley, dill or basil.

Stew with zucchini and cabbage under a cheese crust (recipe with chicken)

Recently, while visiting a friend, we tried a new type of stew with cabbage and cheese. The combination is absolutely incredible! She didn’t know what to cook for dinner, and accidentally found this recipe on the Internet.

An original vegetable dish with chicken, flavored with young garlic - oh, delicious! We ate everything that my friend had prepared, and even used some bread to collect all the leftovers from the shared dish.

And of course we wrote down the recipe.

We will need:

Chicken – 0.5 kg.
Broth – 100 ml.
Grated cheese – 50 gr.
Small carrots – 8-15 pcs. (depending on size, but finger is better)
Onions, carrots, peppers, zucchini - 1 pc.
White cabbage – 1/3 of a medium head of cabbage.
Garlic cloves – 5-10 pcs. (to your taste)
Sour cream, sunflower oil - 3 tbsp. l.
Pepper, salt, curry, herbs - to taste.

Preparation:

For this dish, you can use any part of the chicken. Half a carcass will do just fine. If you don’t like messing with bones, then it’s better to take fillet.
Cut it into large pieces and fry them in oil until golden brown. Add a little salt and pepper during the process.
Prepare vegetables. Cut everything except the zucchini into large strips.
It is also advisable not to chop the finger carrots - they are already small and will add more charm to the finished dish.
Garlic cloves are fine crushed in the form of plates. This way more juice will come out. And you don’t have to be afraid that it will be very bitter; during the heat treatment, the strong bitterness will go away.
Peel the zucchini and cut into quarters. If it is large, it is in the form of cubes or wide bars. You shouldn’t chop it too much so that it doesn’t break down when stewing.
Send all the prepared vegetables to the chicken, pour in the broth and simmer over medium heat under a closed lid for a quarter of an hour. Stir occasionally.
Add curry and, if necessary, add as much salt as needed.
In the meantime, we are stewing everything, so as not to waste time, it is worth chopping the cabbage into thin strips. To make it give more juice, shake your hands a little. Send the slices to the already half-cooked vegetables - just distribute them evenly on top and do not mix.
If you cut the cabbage thinly enough, it will quickly reach the desired state.
Combine grated cheese with sour cream and pour this sauce over the stew over the cabbage.
Cover again and leave to simmer for 10 minutes. Do not stir or open to create something like a casserole with melted cheese on top.
Serve hot in portions, sprinkled with finely chopped herbs.
Be sure to prepare this delicious dish. Not a single person will remain indifferent to her.

Vegetable stew with chicken, cabbage and potatoes

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.

How to cook

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.

Vegetable stew with chicken and sour cream

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 much as needed;
salt, pepper - to taste.

How to cook

Wash the zucchini and cut into cubes about 1.5 cm in size. If they are large, they must first be peeled and seeded.
Pour boiling water over the tomatoes, peel, cut into small cubes or slices.
Peel the carrots and chop on a coarse grater.
Peel the onion and cut into small pieces.
After washing and drying, cut the chicken fillet into small cubes (about the same size as zucchini, or a little smaller).
Heat the oil in a cauldron, add onions and carrots, fry for 5 minutes.
Add the chicken and fry it for 10 minutes.
Place the zucchini in the cauldron and fry them along with other ingredients for 5 minutes.
Add sour cream, salt and spices. Simmer the vegetables in sour cream over low heat for 20 minutes.

Vegetable stew with chicken prepared according to this recipe has a very delicate and pleasant taste.

Vegetable stew with chicken is a delicious dish that can be prepared according to a variety of recipes. Knowing a few rules, even an inexperienced cook can handle its preparation.

Stew with chicken and vegetables

In French cuisine, the term “ragout” does not mean a specific dish, but a method of preparation.
The products are placed in a pan and stewed over low heat with the addition of broth, spices, and herbs. There are countless options! Vegetable stew with chicken, the recipe with photo of which I offer, I consider one of the most delicious dishes. Stew can be vegetable, meat, seafood, chicken, fish, it can be prepared spicy, in meat or chicken broth, dietary without frying the food, from two or three components or using a dozen different vegetables. If there is a lot of gravy, then the stew turns into a stew, but, interestingly, only those dishes that contain meat, chicken, fish or seafood fall under this definition. Vegetable options, even with gravy or sauce for the French, remain stews or go into the category of soups.

By the way, you can cook vegetable stew in the oven.

To prepare a stew with chicken and vegetables, all products are cut into approximately equal pieces. Their value depends on how much time you expect to spend cooking and on the type of cookware you choose. If you are going to stew vegetables and chicken fillet in a cauldron in the oven, then it is better to cut them larger; for cooking on the stove in a frying pan or saucepan, it is preferable to cut the food into small pieces.

Ingredients:

chicken fillet (skinless) – 300 g;
onions - 2 medium heads;
small carrots – 1 pc.;
red sweet bell pepper – 2 pcs.;
dense, fleshy tomatoes – 3 pcs.;
hot pepper – 0.5 pods (optional);
potatoes - 4-5 medium-sized tubers;
vegetable oil – 3 tbsp. spoons;
salt - to taste;
ground paprika, black pepper – add to taste;
water or vegetable, chicken broth - 2-2.5 cups;
any fresh greens - a bunch.

How to cook vegetable stew with chicken

Cut the chicken fillet into small pieces for one bite. Heat vegetable oil in a frying pan or saucepan, add fillets in portions and fry over medium heat.

While frying, stir with a spatula, season with spices and make sure it doesn’t burn. After about five minutes, rosy spots will begin to appear on the pieces. At this point, the roasting can be completed; the meat will reach full readiness during stewing with vegetables. Transfer chicken to a plate and cover.

Cut the onion into small pieces or cut into four parts and then chop into thin strips. Pour into oil. Stirring, fry for two to three minutes, leave the heat the same, do not reduce yet.

Add carrots, cut into slices or strips, to the onion. Fry for a minute, reduce the heat so that the onion does not start to burn and keep on low heat for another three minutes.

At this time, cut the pepper in half, shake out the seeds, and wash the halves. Cut into pieces, the same size as you cut the chicken fillet. Add to the onions and carrots, simmer in oil for a few minutes until the peppers soften a little.

Peel the potatoes, cut into small cubes or slices. Add to vegetables, stir. Fry, stirring, for two to three minutes, the potatoes should be completely covered with oil and spices.

Place pieces of fried chicken fillet on top of the potatoes. Add finely chopped hot pepper (optional, it is not necessary to add it).

Boil two glasses of water or broth (vegetable, chicken) in a separate bowl. Pour in the vegetables and meat and wait until it starts to boil again. Add salt to taste. Cover, reduce heat to low, and simmer for about 20 minutes until the potatoes are tender. If necessary, add another half a glass of water or broth at the end of stewing.

Cut the tomatoes into small pieces. Check the potatoes for doneness - when pressed, a potato wedge should easily break or mash. If the potatoes are ready, add tomatoes.

Simmer covered for 5-6 minutes without stirring the ingredients. Turn off the fire. The stew will taste better if you let it sit for a while, covered on a warm stove. This advice is also relevant for the oven. 10-15 minutes will be enough for vegetables and meat to “rest” from the heat.

Divide the vegetable stew with chicken into deep plates, sprinkle with finely chopped parsley or any herbs and serve. You can supplement it with a light salad of fresh vegetables, boiled rice, or add one or two spoons of sour cream to the stew. Bon appetit!

Author Elena Litvinenko (Sangina)

I also recommend cooking a pot roast with chicken and potatoes in the oven.

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Vegetable stew with chicken in a slow cooker

Preparing stew in a slow cooker is so simple that even a novice cook can handle the dish. The vegetables are so saturated with each other’s aromas and meat juice that the result is an unusually tasty and tender brew.

Ingredients:

kilogram of chicken;
three potatoes;
two eggplants;
two bell peppers;
two onions;
two carrots;
three tomatoes;
spices and salt;
vegetable oil;
greenery.

How to cook

Wash the chicken, cut off the skin and fat, remove the membranes. Cut the fillet into small cubes, and the bone parts into larger pieces. Place in a deep bowl, sprinkle with salt, spices and mix well.
Peel the onion and carrot and cut into small cubes. If desired, carrots can be grated on a coarse grater.
Peel the bell pepper from the seed box, rinse and cut into squares.
Cut off the stems of eggplants and tomatoes. Cut the vegetables into cubes of at least 2 cm.
Pour oil into the multicooker bowl and turn on the frying mode. Place the chicken pieces into it, let it fry a little, then add the onion and stir.
After a couple of minutes, add carrots to the bowl, after another 3-4 minutes - the rest of the vegetables, except tomatoes. Add salt and pepper to the mixture, stir and cook for 3-5 minutes, stirring occasionally. After this, add the tomatoes.
When the multicooker signals that the dish is ready, chop fresh herbs and sprinkle them over the stew. Can be served immediately for lunch or dinner.

Vegetable stew with chicken in the oven

What are the advantages of cooking vegetables in the oven? It is when cooked in this way that vegetables retain their beneficial properties. The dish turns out juicy and aromatic.

We need ingredients:

Chicken fillet 800 grams
Potatoes 2-3 pieces
Eggplant – 1 piece
Bell pepper – 1 piece
Fresh tomatoes (large) – 2-3 pieces or cherry tomatoes – 6-8 pieces
Onions – 2-3 pieces
Garlic – 4-5 cloves
Adjika (can be replaced with tomato paste) – 2 tablespoons. spoons
Herbs to taste (parsley, dill)
Herbs, salt, spices to taste.

How to cook vegetable stew with chicken breast

This recipe is light and very tasty. It is quick and easy to prepare, and from simple and affordable ingredients. Tender and lean chicken breast combined with vegetables makes it an almost dietary food. It will keep your figure, satiate and delight you with its aroma and pleasant taste.

We need to take:

Chicken fillet – 300 g
Young zucchini - 2 pcs.
Carrots - 1-2 pcs.
Garlic - 1-2 cloves
Tomatoes - 2 pcs.
Green peas – 200 g
Cauliflower -
Potatoes - 2 pcs.
Tomato sauce
Salt, pepper, sugar - to taste

Cooking:

Let's start cooking. Take a chicken breast, separate it from the bone and cut it into small pieces.
Place a frying pan on the stove, pour in vegetable oil and add meat. Fry it, stirring, on all sides.
Chop the vegetables. Cut the onion into rings. Cut the carrots into half rings.
The products that make up the vegetable stew with chicken have different structures. Their preparation takes different times. If you put them in a pan and start cooking at the same time, then as a result some vegetables will remain damp, while others will be overcooked and will have an unsightly appearance. For this reason, the sequence of adding products should be observed. The meat is always put in first. Then add solid vegetables (carrots, potatoes, turnips). Then more tender vegetables are added (young cabbage, zucchini, eggplant).
Place the carrots and onions into the frying pan. Mix everything and fry them together with the meat over low heat. Add finely chopped garlic to this.
Cut the zucchini into large cubes. We divide fresh cauliflower into inflorescences and cut each of them into two or three parts.
We also cut the potatoes into large cubes. In the summer, of course, it is better to take young tubers, only from the garden.
Place the potatoes in the frying pan and mix with the contents. Cover with a lid and let simmer for 10 minutes.
At this time, cut the tomatoes into small cubes. Let's leave them aside for now. Their time has not yet come.
When the potatoes have stewed a little, add zucchini and cauliflower to the pan. Mix everything. And cover with a lid. Zucchini releases a lot of liquid during cooking. Therefore, vegetables will be stewed in their own juice.
After 15 minutes, add tomatoes and green peas. Mix with the rest of the ingredients.
After some time, pour tomato sauce into the stew. Its addition will improve both the taste and color of the dish.
Mix all the contents of the pan and simmer, covered, until done. When the vegetables become soft, add salt and ground pepper and a little sugar to enhance the taste.
Let's simmer a little more and our stew is ready. Beautiful, juicy, tender, filled with the aromas of fresh vegetables.
Before serving, sprinkle with dill and parsley. Such a beautiful and tasty dish will delight everyone who tries it. Eat healthy!

How to cook a vegetable stew with chicken"

First, let's prepare the eggplants. To do this, cut them into cubes and soak for 15 minutes in salted water. At this time, fry the diced potatoes until tender. Then transfer it to a separate bowl.

Next, in the same frying pan, fry the onion until transparent and add the chicken. You can add tbsp to the frying pan. a spoonful of sour cream to create a light sauce. When the chicken is completely cooked, transfer it to a separate bowl.

Next, put the eggplants, washed from salt water, the bell pepper cut into strips into the frying pan and squeeze out the garlic. Fry the vegetables, stirring constantly.

While the vegetables are roasting, mix potatoes and chicken in a salad bowl.

Then add the prepared vegetables to the salad bowl.

Sprinkle with dill and add spices to taste. Sprinkle with lemon juice and cover with a lid. Let the dish sit for 5 minutes and you can serve.