Stewed potatoes with cabbage and chicken recipe with photos

Step-by-step recipe for stewed chicken with potatoes and cabbage

Ingredients for 4 servings:

• Chicken thighs – 3 pcs.;
• Potatoes (larger than average) – 8 pcs.;
• Young cabbage (white cabbage) – 350 g;
• Onions – 1 pc.;
• Tomato paste – 1 tbsp. l.;
• Vegetable oil – 3 tbsp. l.;
• Red hot pepper – 2 pinches;
• Sweet paprika – 1 tsp;
• Ground black pepper;
• Salt.

Cooking time: 55 minutes.

How to deliciously cook stewed potatoes with chicken and young cabbage

1. Wash the chicken thighs, cut the meat from the bones and cut the skin into small pieces. Peel the onions and potatoes.

2. Place the prepared chicken pieces in the oil, add hot pepper, sweet paprika, black pepper and fry at high temperature until the meat is slightly browned and the liquid has evaporated. Stir.

3. Cut the young cabbage into squares, and the onions finely.

4. Place the prepared onion into the fried chicken and cook for 2-3 minutes, stirring.

5. Cut the peeled tubers lengthwise into 2 parts and cut each part into thin slices.

6. Add tomato paste to the onion and meat, heat, stirring, for 1 minute.

7. Add prepared potato slices and mix.

8. Pour in water or chicken broth so that the contents are covered with liquid. Cover and cook at medium temperature for 15 minutes.

9. Then lay out the cabbage. Since the young vegetable has tender leaves, less cooking time is required.

10. Stir, cover and simmer for another 25 minutes. As soon as the vegetables become soft and a little liquid remains at the bottom, the stewed potatoes with chicken and cabbage is ready.

11. Place the delicious stewed potatoes on plates and serve immediately with a light cabbage salad, homemade flatbread or bread.

Cooking tips:

• If you are preparing a dish from late varieties of cabbage, then add it along with potatoes.
• The dish can be supplemented with fresh tomatoes or canned in their own juice; they will add a slight sourness and beautiful color. If you use tomatoes in juice, it will replace tomato paste. Add them to the fried chicken, cook for 2-3 minutes, then continue as per the recipe.
• For flavor and color, add greens 5 minutes before cooking. Cilantro, dill or parsley are great.
• To add variety to the stew, add mushrooms to taste. Champignons and oyster mushrooms are good, but wild mushrooms (chanterelles, porcini mushrooms, honey mushrooms) will add a special aroma. Fry them together with the chicken.
• Ground cumin, coriander, marjoram or dried basil are perfect seasonings for this dish.

It's no secret that stewed cabbage, in different variations, is often a leader in home cooking. And how can one resist its aroma and the wonderful taste of healthy and satisfying dishes made from it? Today we will have delicious stewed cabbage with potatoes, chicken and mushrooms on the table. I'm sure you will like my recipe too. The dish acquires a unique taste, you just need to add a few more ingredients to the cabbage: potatoes, chicken fillet and royal champignons. You can follow the sequence of laying out the components and all the features of making this dish not only from the description, but from the step-by-step photos taken. This will greatly facilitate your task of preparing stewed cabbage correctly and tasty. So let's get started.

The recipe for stewed cabbage requires the following ingredients:

• cabbage - 500 gr;
• potatoes - 300 gr;
• onion - 1 pc.;
• carrots - 1 pc.;
• chicken fillet - 150 g;
• royal champignons - 150 g;
• tomato paste - 2 table. spoons;
• sunflower oil;
• black pepper;
• Bay leaf;
• salt.

Stewed potatoes with cabbage in the oven

The process of preparing stewed cabbage with potatoes in the oven is not original, but it is valued for its nutritional value. It is achieved due to the presence of many other components in the dish, namely lard, cheese and sour cream.

Ingredients:

• Potatoes – 5 pcs.
• Cabbage – 600 gr.
• Carrots – 1 pc.
• Onion – 1 pc.
• Garlic – 5 teeth.
• Cheese – 200 gr.
• Lard – 300 gr.
• Tomato paste – 2 tbsp.
• Sour cream – 6 tbsp.
• Water – 1 tbsp.

Cooking process:

1. Potatoes, carrots and onions need to be peeled. Cut the onion and potatoes into cubes, grate the carrots.
2. Remove the top leaves from the cabbage and cut into strips.
3. Heat vegetable oil in a saucepan, add onions and carrots. Let it languish slightly. Then add potatoes and cabbage. Keep the lid closed for 5-7 minutes.
4. Dissolve tomato paste in water and pour into a frying pan. Stew vegetables in a frying pan until tender.
5. Line a baking sheet with foil. Thinly slice the lard and place it on foil. Place a mixture of stewed cabbage on top of it.
6. Grease the surface with sour cream and place in the oven at 180 degrees for 20 minutes.
7. Grate the hard cheese and sprinkle it over the contents of the baking sheet. Bake for 3-5 minutes until the cheese is melted.
8. Turn off the oven and leave the dish in it for 30 minutes.

How to cook stewed cabbage with potatoes, chicken and mushrooms

The first thing we should do when starting to cook is fry the pieces of chicken fillet, first sprinkling them with pepper.

Royal champignons are perfect for this stewed cabbage recipe. They have a stronger aroma and mushroom taste. We select small mushrooms, wash them and cut them into pieces as in the photo.

We send the mushrooms to stew with the rest of the ingredients.

Add tomato paste, stir the mixture, add some salt. If necessary, you can add a little hot water.

Shred the cabbage and knead it a little with your hands. Then, fry it with butter. It is important to stir the cabbage periodically and not allow it to burn.

Cut the peeled potatoes into small cubes and add them to the cabbage. Fry it for 5 minutes along with the cabbage.

At the final stage, add the tomato sauce with mushrooms and vegetables to the cabbage and potatoes. Mix everything, add a little hot water if necessary.

Now we adjust the taste of the dish with salt, add a bay leaf and a few black peppercorns. Simmer the cabbage until done.

Stewed cabbage with potatoes, chicken and royal mushrooms is a simple dish that is easy to prepare at home. You won't regret the time spent. Delicious stewed cabbage according to this recipe can be served for lunch or dinner. Your family and friends will enjoy this hearty dish; you just have to try to cook it.

Stewed cabbage with chicken is a completely familiar dish. It is prepared in every family, perhaps not as often as pasta or mashed potatoes. But, nevertheless, the dish is very nourishing and tasty, helps to diversify the usual diet and is a complete main course.

An interesting recipe for a dish that can be prepared within an hour.

• cabbage - 1 kg;
• carrots - 2 units;
• chicken - 500 g;
• onions - 2 units;
• tomatoes - 2 units;
• oil for frying;
• salt, spices (different types of pepper, you can use universal seasoning);
• greenery;
• garlic - 3 cloves;
• sweet pepper - ¼ fruit;
• laurel 1.

How to cook stewed cabbage with chicken and vegetables:

1. The meat part is best used in the form of breast. Divide into portions. Wash and peel the vegetables. Chop the cabbage and cut the onion into thin half rings. Coarsely grate the carrots.
2. For cooking we use a cauldron. A saucepan will also work. Pour half a glass of oil, sprinkle salt - this way the food won’t burn, and you can add salt to the dish yourself. Fry the chicken. Then add the onion and carrots and fry for about ten minutes.
3. Cabbage and finely chopped garlic go into the cauldron next. Mix well and simmer for another ten minutes.
4. We cut the tomatoes into strips, the sweet peppers into small cubes, it is needed to add a slight sweetness and aroma.
5. Add tomatoes and peppers, mix. Reduce the heat to below medium and simmer under the lid for another 10-15 minutes.

Finely chop the greens and use for decoration before serving.

Stewed potatoes with cabbage and mushrooms

Potatoes are often stewed with the addition of mushrooms, because this combination has the most beneficial taste and aroma that will surprise even a gourmet. To prepare this dish, you can use any mushrooms, but it is better to give preference to forest mushrooms. Unfortunately, it is not always possible to get them, so oyster mushrooms or champignons are often used for cooking.

Ingredients:

• Potatoes – 400 gr.
• Champignons – 300 gr.
• Cabbage – 300 gr.
• Onion – 2 pcs.
• Vegetable oil – 2 tbsp.
• Tomato – 2 tbsp.
• Salt - to taste.
• Pepper - to taste.
• Greens - several branches.

Cooking process:

1. Peel the potatoes, rinse and cut into medium-sized cubes.
2. Cut the champignons into thin slices.
3. Shred the cabbage into strips.
4. Cut the onion into small cubes.
5. Pour vegetable oil into a frying pan and add onions. It should become transparent, after which you can introduce the mushrooms.
6. Fry the champignons over medium heat, stirring thoroughly for 10 minutes.
7. Place potatoes in a saucepan. Achieve the appearance of a golden brown crust on it.
8. You can lay out the cabbage and add water. Simmer the mixture, stirring occasionally for 20 minutes, until all components are fully cooked.
9. Once all the ingredients are soft, you can open the lid. This will allow excess moisture to evaporate faster.
10. Add tomato paste, salt and pepper to taste.
11. Finely chop the greens and sprinkle them over the finished dish. You can serve it with sour cream.

Brussels sprouts with chicken fillet

The dish can be served as an independent dish, for example, for dinner.

• chicken fillet - 1 unit;
• Brussels sprouts 1 package frozen fruits;
• onion - 2 units;
• carrots - 1 unit;
• garlic - a couple of cloves;
• frying oil;
• all-purpose spice mixture - 1 tbsp. l.;
• hard cheese.

We start cooking with chicken - the meat needs to be cooked for the longest time. Cut the fillet into small cubes so that they are the same size as the cabbage fruits. Pour oil into a thick-bottomed pan and place over medium heat. After a couple of minutes, when the oil is hot, add the meat and fry for 7-10 minutes.

Meanwhile, three carrots and finely chop the onion, do the same with the garlic. pour it over the chicken - literally in a minute you will feel the appetizing aroma of chicken meat with vegetables! We cook for another ten minutes, during which we have time to rinse the Brussels sprouts, salt the dish, and add spices. Now is the time to add the Brussels sprouts. Cover with a lid, turn down the heat slightly and cook for a third of an hour.

Three cheeses and five minutes before the end of cooking add to the pan. Let it brew and you can serve it.

On a note. It is better to remove the top few leaves from the cabbage fork.

With potatoes

The recipe for stewed cabbage with potatoes and chicken differs from the traditional one only by the addition of potato tubers. The taste of the dish will sparkle with new colors, it will be just as aromatic and no less tasty compared to analogues of the recipe.

• medium potatoes - 6 units;
• chicken meat - 600 g;
• carrots, onions - 1 unit each;
• 1 small fork of cabbage;
• vegetable oil - 2 tbsp. l.;
• glass of water;
• fine salt - ½ tbsp. l.;
• spices “For chicken”;
• greens for decoration.

You can use small chicken legs or wings, which are cut into two parts at the joint. But it is more convenient to use boneless breast. Wash the meat thoroughly and let the liquid drain, then cut and fry until lightly browned.

While the meat is cooking, chop the cabbage and grate the carrots. Combine everything in one bowl, add salt and mash it a little with your hands - this will release the cabbage’s juice and make it better salted. Leave for seven minutes. Then add to the chicken, add warm water and simmer covered for a quarter of an hour.

Meanwhile, peel and dice the potatoes. After a while we send it to simmer. Cut the pepper into strips and add to the stew. The dish is ready when the peppers become soft - check with a fork.

Finely chop the greens and sprinkle the dish. Turn off the heat and cover with a lid and leave for ten minutes.

Stewed potatoes with cabbage and meat

Stewed potatoes with cabbage and meat - a dish. Which can be called complete. It can easily replace lunch for adults and children. Preparing it is very simple.

Ingredients:

• Pork – 500 gr.
• Potatoes – 500 gr.
• Cabbage – 500 gr.
• Onion – 2 pcs.
• Salt - to taste.
• Pepper - to taste.
• Vegetable oil – 3 tbsp.
• Tomato paste – 5 tbsp.

Cooking process:

1. Wash the meat, trim the veins and cut into cubes about 2 cm on a side.
2. Place it in a frying pan with vegetable oil and fry for half an hour.
3. During this time, you can prepare the vegetables. Peel the onion and cut into cubes, peel and cut the potatoes into slices, and chop the cabbage into strips.
4. After half an hour, add onions to the meat. Mix thoroughly and fry for 2 minutes.
5. Add potatoes to the pan, stir and simmer under a closed lid for 15 minutes.
6. After this you can add cabbage. After adding the last component, the dish is stewed for another 15 minutes.
7. Add tomato and spices, mix thoroughly. Remove the lid to remove excess moisture from the dish.
8. The dish is ready.

Stewed cabbage with chicken in a slow cooker

Stewed cabbage with chicken in a slow cooker cooks a little faster than in a cauldron. Owners of this miracle technique should try cooking this dish.

• chicken drumsticks - 700 g;
• cabbage - 1 fork;
• carrots - 2 units;
• onion - 1;
• water - ½ cup;
• black pepper - ¼ tsp;
• fine grain salt - 1 tbsp. l.;
• tomato paste or ketchup - a couple of table. l.;
• oil.

Grate the carrots and chop the cabbage. It may seem like a lot of cabbage at first, but it will cook down. Cut the onion into small cubes. Wash the drumsticks thoroughly; if necessary, remove any remaining fluff.

Pour a couple of tablespoons of oil into the multicooker bowl, select the frying program and wait three minutes for the oil to heat up. Fry the chicken consistently on all sides. Then add carrots and onions and cook for a quarter of an hour. Then add spices and paste, add water, mix lightly.

Lay out the cabbage. Knead slightly so that the entire volume fits into the bowl. Close the lid and cook in the “Stew” mode for 40 minutes. Mix the contents, and to make it more convenient, you can take the drumsticks out and then put them back in.

On a note. Quenching occurs at 100 degrees. If you cook at a lower temperature, you need to increase the time a little.

Stewed potatoes with cabbage in a slow cooker

A side dish of stewed cabbage with potatoes can be prepared within half an hour, even without using a saucepan or frying pan. This is very easy to do, especially if you have a multicooker in the kitchen. A classic set of components is used to create a simple stew.

Ingredients:

• Potatoes – 500 gr.
• Cabbage – 500 gr.
• Salt - to taste.
• Onion – 2 pcs.
• Tomato paste – 3 tbsp.
• Sugar – 0.5 tsp.
• Water – 100 ml.
• Vegetable oil – 30 ml.
• Green onions and dill - to taste.
• Ground black pepper and other spices - to taste.

Cooking process:

1. Peel the onion. Cut into small cubes.
2. Turn on the multicooker and pour a little vegetable oil into the bottom of the bowl. Place the onion slices and set the frying mode for 5 minutes. This time is enough for the vegetable to brown.
3. Peel the potatoes and cut into small cubes. Chop the cabbage into strips and lightly mash with your hands so that it releases the juice.
4. Place the vegetables in the multicooker bowl with the onions, pour in purified water and leave to simmer for 30 minutes. This time is enough for everything to be prepared.
5. During the cooking process, you need to periodically open the lid and stir the composition.
6. A few minutes before readiness, add tomato, salt and pepper. The mixture is stirred, and then sugar is added, which removes the sour taste imparted by the tomato.
7. Leave the finished dish in the turned off multicooker bowl for 10 minutes. Then they are divided into portions.
8. When serving, you can add chopped herbs or fresh garlic to the dish.

Simmer in the oven

• chicken - 1 kg;
• onion - 400 g;
• cabbage - 400 g;
• carrots - 100 g;
• glass of water;
• spices for chicken or vegetables - 1 tbsp. l.

In the oven, it is better to cook in a cauldron or large pot so that you can cover with a lid.

In this recipe we suggest using a small weight young chicken carcass. Wash and cut the meat into portions. Rub with spices and place on the bottom of the cauldron.

Three carrots and cut the onion, lay on top in layers and lightly salt. Shred the cabbage, mash it with your hands and place it in the last layer. Cook under the lid at 190-200 degrees for an hour, you can hold it for 5-10 minutes longer. It turns out very tasty and with a little gravy.

Sauerkraut stewed with chicken

Sauerkraut will add a twist to the classic combination of cabbage and chicken.

• sauerkraut and fresh cabbage 400 g;
• one onion;
• boneless fillet 500 g;
• sugar - 1-2 tbsp. l.;
• spices, you can just use black pepper (1-2 tsp);
• oil for frying.

You can prepare the dish in a frying pan with a thick bottom and walls. Finely chop the onion and sauté until transparent. Add fresh cabbage and cook for a quarter of an hour.

Meanwhile, rinse the fillet and cut into cubes, fry separately from the vegetables until a crust forms.

You can add sauerkraut to the onions and cabbage. It is advisable to rinse it lightly through a colander or sieve before cooking; cook for another quarter of an hour. Add spices and sugar, stir. Sugar will add a slight sweetness to the finished dish. Simmer for a few more minutes.

On a note. Turmeric can be used as a spice. A small amount of it will give the dish an appetizing yellow color and an interesting aromatic note.

When you have a limited amount of food in the refrigerator, and at least one more dinner before your next trip to the supermarket, you can always prepare a hot dish from the ingredients you find.

For example, having a small fork of cabbage, a few potatoes and the remaining piece of chicken fillet in stock, you can prepare a wonderful second course - stewed cabbage with chicken and potatoes. With a small pinch of the right spices, you can make a very flavorful and satisfying dinner from the simplest and most affordable ingredients.

Ingredients

• Potatoes – 1 pc.;
• Chicken fillet – 300 gr.;
• Carrots – 1 pc.;
• Onions – 1 pc.;
• Cabbage – 1/2 pcs.;
• Water – 1 tbsp.;
• Vegetable oil – 2-3 tbsp. l.;
• Salt, pepper, spices to taste.

Recipe Stewed potatoes with cabbage and chicken. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed potatoes with cabbage and chicken.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Potatoes stewed with cabbage and chicken is 72.5 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook stewed cabbage with potatoes and chicken

Cut the chicken fillet into small pieces and fry in hot vegetable oil over high heat until golden brown. In addition to chicken fillet, you can use any other parts of the chicken. For example, thighs, which are quite juicy chicken meat. Place the chicken in the pan in which the dish will be simmered. In addition to chicken, you can use pork or even sausages left over from breakfast. You can even take beef, but in this case it is worth considering that it will take much longer to cook.

Cut the onion into small cubes or quarters. Fry in the same vegetable oil as the chicken. Place the onions in the pan with the meat.

Grind the carrots on a coarse grater, fry them the same way and add them to the pan. To save time, you can prepare the onions and carrots at the same time.

Peel and cut the potatoes into small cubes. If you like boiled potatoes in a stew, then immediately add the cubes to the pan. If you want to keep the shape of the potatoes, then first fry them in oil over high heat until golden brown and only then add them to the meat and vegetables.

Finely chop the cabbage and fry it until transparent. Add it to the pan.

Now the dish is ready for the next stage of preparation - stewing. Add 1 glass of clean filtered water to the food and place on the stove. Salt, pepper, season with your favorite spices. Sweet paprika and bay leaf will go especially well in this dish. Stewed cabbage with potatoes and chicken will cook for about 15-20 minutes over medium heat with the lid closed. Stir the contents of the pan periodically to prevent it from burning.

In the water that you add to the vegetables and chicken, you can thoroughly stir 1 tsp. tomato paste to give the dish a richer taste and pleasant color. Or completely replace the water with tomato juice.

Serve the dish hot with a salad of fresh vegetables and herbs.

Stewed potatoes with chicken is considered a completely ordinary and satisfying dish. However, if you show a little imagination, you can prepare not only a satisfying and tasty, but also an original dish from potatoes and chicken.

Preparing stewed potatoes with chicken is not at all difficult, and to make the finished dish aromatic, you can use any kind of herbs and all kinds of spices for meat and potatoes. Moreover, the greens will be good both fresh and dried.

Stewed potatoes with cabbage in a pan

Cabbage can be stewed with potatoes even in a regular saucepan, but you need to keep in mind that the dish will turn out more liquid. Adding water is a necessary condition that will prevent the composition from burning to the walls.

Ingredients:

• Potatoes – 750 gr.
• White cabbage – 600 gr.
• Water – 400 gr.
• Tomato paste – 100 gr.
• Vegetable oil – 2 tbsp.
• Salt - to taste.
• Pepper - to taste.

Cooking process:

1. Peel the potatoes, rinse under running water, cut into quarters.
2. Heat vegetable oil in a frying pan and add potatoes. It needs to be fried until half cooked.
3. While the root vegetable is roasting, you can start chopping the cabbage. It needs to be chopped like borscht and gently kneaded with your hands, it should be soft.
4. Place half-cooked potatoes and raw cabbage in a saucepan suitable for stewing and place on low heat. Add water.
5. Simmer the mixture under a closed lid for 20 minutes, and then add the tomato and spices.
6. Open the lid and wait until the liquid has completely evaporated.
7. The dish is ready and can be served to the table.

Stewed potatoes with chicken

To prepare stewed potatoes with chicken, you usually use either a whole chicken, chicken breasts (fillets), or thighs (legs).

Stewed potatoes with chicken: recipe and preparation procedure.

To make a tasty hot dish, you need to prepare the following products: chicken or one and a half kilograms of chicken thighs, a little more than a kilogram of potatoes, a medium onion and garlic (three to four cloves). In addition to salt and pepper from the spices, you can also add a little red dried paprika or thyme.

The meat must be washed. If you have a whole chicken, it must be divided into portions. After this, transfer the meat to a saucepan (preferably the bottom of the pan is thick), pour in four hundred milliliters of water and place on low heat. When everything boils, remove the foam using a slotted spoon. The garlic cloves need to be peeled and then chopped. If desired, you can use hot pepper, which needs to be chopped. Then add the garlic and hot pepper to the pan, add a little salt, stir and cook over low heat for about half an hour.

Next, you need to add spices to the pan. Continue cooking for about twenty minutes. While the meat is cooking, peel and cut the potatoes and onions. Add the onions and potatoes to the saucepan, mix the contents well and simmer for a quarter of an hour until the potatoes are cooked. Delicious stewed potatoes with chicken is ready, all that’s left to do is put it on plates and garnish with herbs!

Stewed cabbage with chicken

Stewed cabbage with chicken goes well with mashed potatoes and a boiled egg. Cabbage can be served either hot or cold. Prepare a dish from affordable ingredients that are most often available at home.

• Total cooking time – 0 hours 55 minutes
• Active cooking time – 0 hours 30 minutes
• Cost – average cost
• Calorie content per 100 g – 65 kcal
• Number of servings – 4 servings

Stewed potatoes with chicken fillet

To prepare chicken fillet, prepare the following products: chicken fillet (eight hundred grams), eight hundred grams of potatoes, carrots, fifty milliliters of vegetable oil for frying, bay leaf, a pinch of salt.

It is most convenient to cook such potatoes in a cast iron skillet with a thick bottom. Cut the fillet into oblong pieces. Chop the peeled carrots. Peeled potatoes should be cut into pieces. Pour the specified amount of oil into the cast iron, heat it and place the fillet pieces. Fry the meat until half cooked, stirring constantly. Next, add the carrots and fry everything for a few minutes. Then add the potatoes, salt, pepper, stir and add a little water. Cover the cast iron and simmer for half an hour, stirring occasionally. Ten minutes before cooking, add a bay leaf to the cast iron. When the meat and vegetables are ready, you can add a little chopped fresh parsley or dill. Let the finished dish brew for fifteen to twenty minutes.

Stewed potatoes with chicken and carrots

The cooking recipe includes the following ingredients: a kilogram of potatoes, seven hundred grams of chicken thighs, two carrots, an onion, one bay leaf, sunflower oil for frying and salt and pepper.

Preparing stewed potatoes with chicken will not take you very much time. This dish will help you out when you need to quickly prepare a delicious lunch or dinner.

Chicken thighs need to be washed and cut into small pieces and put into a saucepan with a thick bottom. Add a little sunflower oil to the meat and place it on low heat for twenty to twenty-five minutes. While the meat is stewing, you need to start preparing the remaining ingredients. Wash the potatoes, peel and cut into small pieces. Cut the onion into small cubes, and cut the carrot into strips or grate on a coarse grater. Place a layer of diced onion on top of the chicken meat, and grated carrots on top of the onion. After this, add salt, stir the contents of the pan and cover with a lid so that the vegetables cook faster. After seven to ten minutes, you can add potatoes and bay leaves to the meat and vegetables. The dish will turn out more tasty if you add a little marjoram, basil, thyme or dill with parsley shortly before cooking.

You can also use a ready-made mixture of seasonings for chicken meat, only in this case you need to add less salt, since most ready-made seasonings already contain salt. When you add the seasoned potatoes, be sure to add a little water so that it covers the potatoes, cover everything and simmer until fully cooked. The finished potatoes should stand for half an hour, then they will become even tastier.

Most recipes for cooking potatoes with meat from vegetables contain carrots and onions. However, this does not mean that other vegetables do not combine with the taste of potatoes and meat. Feel free to experiment and add your favorite vegetables, the taste of the finished dish will only benefit from this! In addition, a large amount of vegetables can easily become a full-fledged side dish.

Stewed potatoes with chicken with photo

For those who love vegetables or vegetable side dishes, we can recommend sweet potatoes with chicken and vegetables.

The following products are needed: six hundred grams of potatoes, three chicken legs, two hundred grams of fresh champignons, one carrot, onion, a little oil for frying, one and a half glasses of water and a little salt and pepper.

Cut the onion and carrots into pieces, trying to make them the same size. Pour refined oil into a thick-bottomed pan and sauté the onions and carrots. The potatoes should be cut into cubes, and the chicken legs should be cut into equal pieces. Add the meat to the vegetables, place the potatoes on top and fill the contents of the pan with water and salt. Simmer for the entire fifty minutes, and then add the diced champignons, bay leaf and continue to simmer for half an hour. This is how easy and simple it is to prepare stewed potatoes with chicken. The calorie content of this dish is not very high; one hundred grams contains 165 kcal.

No less interesting is the recipe for potatoes with meat and sweet pepper.

The products needed are: chicken breasts or legs (seven hundred grams), two medium onions, seven potatoes, two sweet peppers, three ripe juicy tomatoes, as well as herbs and a little salt.

Wash the breasts, cut into pieces of any shape and place in a saucepan. The onion must be peeled and chopped. To make the work easier, you can use a blender. Pour the specified amount of oil, one hundred milliliters of water into the pan and place it on low heat. Potatoes need to be peeled and cut into four to six wedges. Cut the peeled carrots into slices. Cut tomatoes and sweet peppers into small pieces. If you want, you can first peel the tomatoes. To do this, make a small cut on top of each tomato and pour boiling water over them for a minute. After this, the peel will come off very easily. Add potatoes, carrots and tomatoes with sweet peppers to the pan with meat and onions. If you feel like there is too little liquid in the pan, you can add a little more water. However, keep in mind that during stewing, the tomatoes will also begin to release their juice. Salt everything to taste, add a bay leaf, and when the potatoes are ready, you can add half a hot pepper and garlic, after chopping the slices. Continue to simmer for a few more minutes and serve delicious potatoes and meat to the table!

Stewed potatoes with cabbage in a cauldron

The easiest way to prepare stewed potatoes and cabbage is using a cauldron. A cauldron is a deep, thick-walled pan that has a non-stick coating. Its walls withstand long-term exposure to temperatures, which allows you to preserve maximum benefits from the product.

Ingredients:

• Potatoes – 500 gr.
• Cabbage – 400 gr.
• Carrots – 1 pc.
• Onion – 2 pcs.
• Sunflower oil – 2 tbsp.
• Tomato paste – 5 tbsp.
• Salt and pepper - to taste.

Cooking process:

1. Peel the potatoes and cut into cubes.
2. Remove the top leaves from the cabbage and cut into thin strips.
3. Peel the carrots and grate them. Peel the onion and chop into cubes.
4. Coat a cauldron with vegetable oil and place carrots and onions in it. Cover with a lid and keep on low heat for 10 minutes.
5. Add potatoes, mix well and leave for another 10 minutes.
6. Place cabbage in a cauldron, pour in 2 cups of water. Reduce the heat to low and simmer the dish for 20 minutes.
7. Add tomato paste, salt and pepper to taste.
8. Simmer the dish for another 10 minutes without a lid. During this time, excess water should evaporate.
9. The finished dish can be served to the table.