Ragout of zucchini, tomatoes, potatoes and chicken. Cooking vegetable stew with chicken. Ragout with chicken breast in a slow cooker

Poultry meat and vegetables go well together. palatability. These products give us gourmet dish - vegetable stew with Chiken. Traditionally, potatoes, zucchini and eggplant are used to make stews. In today's article, you will learn the secrets that turn an ordinary stew into a real culinary miracle.

Secret culinary tricks

Ragout can be attributed to a seasonal dish, since the true taste and aroma of such a masterpiece can only be given fresh zucchini, new potatoes and ripe eggplants. Traditionally, the keepers of the hearth cook vegetable stew with chicken, potatoes and zucchini. It is this ensemble of poultry meat and juicy vegetables gives the dish a special flavor, exquisite aroma and piquancy. Do not forget about spices. Everything should be in moderation: properly mixed spices will make the usual stew a real culinary masterpiece.

Many housewives cook stew. It is very convenient, fast and, most importantly, delicious. A few secrets that experienced chefs are happy to share will help novice hostesses prepare this dish:

• To prepare vegetable stew with chicken in a slow cooker, as, indeed, in other ways, you need to take only high-quality and fresh vegetables. Poultry meat is pre-fried in refined vegetable oil.
• You can take a clean fillet without veins and bones. If you are butchering a chicken carcass, then do not chop the bones, but cut the pieces along the joints.
• In order for the stew to have an aesthetic appearance, it is recommended to grind all the ingredients in equal pieces. The only exception is sweet bell pepper, carrots and onions. They are usually chopped finely.
• In order for the stew to acquire an exquisite and unique taste, all components can first be lightly fried in different pans or stewpans, and only then combined in a common dish.
• Garlic and spicy seasonings, such as chili or curry, will add piquancy to the dish. These spices go great with chicken.
• In addition to the usual set of products, you can add beans, including green beans, to vegetable stew with chicken and potatoes, canned peas, dessert corn.
• Eggplants are pre-soaked in salted water to get rid of the taste of bitterness. Do not rush to add salt to the stew, as the eggplant will give away some of the accumulated seasoning.
• If you have salted a dish, do not despair. Increase the amount of added sauce.
• Dessert corn can also save you from oversalting. A few grains of this vegetable will not only bring bright summer colors to the stew, but also absorb excess salt.
• Let's not forget the sauce. Can be used tomato juice or pasta, as well as fresh tomato puree.
• Please note that tomato acid slows down the cooking process of vegetables, in particular potatoes, so add the sauce 10-15 minutes before the end of the stew.

Vegetable mix: serve traditional stew to the table

Progress does not stand still, and modern developments in kitchen appliances never cease to amaze the keepers of the hearth. One of last words technology has become a unique device - a multicooker. With her help, the life of the hostess in the culinary field was greatly facilitated. We offer you a recipe for vegetable stew with chicken in a slow cooker, which has already won the heart of a gourmet.

Compound:

• 1 kg chicken fillet;
• 3 pcs. zucchini;
• 1 onion;
• 1 kg of potatoes;
• 5 pieces. garlic cloves;
• fresh or dried dill;
• 3 pcs. fresh tomatoes;
• spices, salt and spices - to taste.

Cooking:

• Let's start by preparing the components. We clean and wash vegetables, defrost poultry meat.

• Pour refined vegetable oil or spread softened butter into a multicooker container.
• We send the chicken fillet to fry by setting the “Frying” program.
• As soon as the meat turns white, add the chopped onion in the form of half rings.

• Add spices, spices and salt to taste.
• We wash the zucchini, if necessary, peel it. Cut them into equal cubes.

• We also chop the potatoes.
• Fresh tomatoes and herbs are washed, dried and cut.

• Garlic cloves are peeled and crushed under a press or knife.
• We spread all the prepared products in a multi-cooker container and set the "Extinguishing" mode.

• Cook for about 30-40 minutes, if necessary, add a little filtered water or broth.

Let's have a Mexican holiday at home

We all know very well that Mexican cuisine is famous for its spicy and savory dishes. If you are tired of constantly cooking vegetable stew with chicken and zucchini, try making a gourmet dish that is considered traditional in Mexico. Please note that the chicken fillet must be pre-exposed heat treatment no need. It should be stewed with vegetables. If you fry poultry meat in advance, then the finished dish will acquire a slightly different taste.

Read also:

Compound:

• 0.5 kg chicken fillet;
• 3 pcs. Bulgarian sweet pepper;
• 3 carrots;
• 1 can of dessert corn;
• 1 can of canned red beans;
• 3 pcs. fresh tomatoes;
• 2 onions;
• refined sunflower oil - for frying;
• garlic, paprika, salt, pepper mixture - to taste.

Cooking:

1. Clean and wash all vegetables first.
2. dessert corn and canned beans put in a colander to strain the juice.
3. Heat sunflower oil in a frying pan.
4. The onion, chopped in the form of half rings, is sent to the pan first for frying.

• Next, add the carrots, cut into equivalent cubes.

• After about 5-6 minutes, add chopped Bell pepper.

• After another five minutes, put it in the pan fresh tomatoes, cut into small pieces or crushed in a blender to a puree consistency.

• The next step is to add dessert corn to the stew.

• Mix everything well and add chopped chicken fillet.

• Stew the stew in a sealed container for 25-30 minutes.

What will delight us with Russian cuisine?

Many housewives prefer to make a menu exclusively from traditional dishes. If experimenting in the culinary field is not for you, then cook classic stew from potatoes and poultry meat. Of course, onions and carrots are needed for taste and juiciness.

Compound:

• 1 kg of potatoes;
• 1 carrot;
• 3 art. broth;
• 0.5 kg chicken fillet;
• 2 onions;
• salt and spices - to taste.

Cooking:

1. Chop the peeled onion.
2. Grind carrots on a medium grater. If desired, it can be chopped with a knife.
3. Pour refined sunflower oil into a thick-walled container and lay out chopped vegetables.
4. Saute until half ready.
5. Then add pieces of chicken pulp to the vegetables and simmer in a sealed container for 10-12 minutes.
6. We spread the potatoes, cut into cubes, into the brazier, fill everything with broth.
7. Season the dish with salt and spices to taste.
8. Simmer the stew over moderate heat until fully cooked.

In the summer, perhaps, there is nothing easier, healthier and more popular than vegetable stew. And if you add to it chicken fillet with sour cream, the dish will sparkle with new bright colors. Stew is undoubtedly a dietary food that can be recommended to children and people suffering from diseases of the gastrointestinal tract, pancreas and liver. It is classified as a sparing diet No. 4 and No. 5. All the ingredients here are not fried, but stewed, in fact, in own juice. At the same time, the amount of fat in vegetable stew with zucchini and chicken is minimal, and there are a lot of vitamins and microelements. Preparing such a dish is also not difficult. The cost of time, effort and money is the smallest. In general, in all respects stew - great dish for the whole family, as well as acquaintances and friends. And there is another advantage that is not in doubt. Stew is a relatively light and not very high-calorie dish that you will enjoy eating on a hot summer day, when hearty meat dishes are completely inappropriate. The set of vegetables in the recipe is indicated very approximately. Take the ones you have in the fridge.

Taste Info Second dishes from poultry / Second dishes from vegetables / Second: zucchini and eggplant

Ingredients

• Chicken fillet - 350 g;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Zucchini - 2 pcs.;
• Bulgarian pepper - 0.5 pcs.;
• White cabbage - 200 g;
• Potatoes - 3 pcs.;
• Garlic - 1-2 cloves;
• Sunflower oil - 20 ml;
• Sour cream - 2 tablespoons;
• Bay leaf - 1 pc.;
• Parsley - 10 g;
• Salt - to taste;
• Water - 150 ml.

How to cook vegetable stew with chicken breast and zucchini

Peel the carrots and onions, wash and chop. The first can be chopped into thin half rings or cut into cubes, and the second can be grated on a coarse grater or turned into small pieces. Place vegetables in a heavy bottomed pot or pan.

Pour refined sunflower oil into a container with products. Simmer vegetables over medium heat, stirring occasionally. If you come across a very hard carrot, then you can pour a little water or broth so that the ingredients are stewed rather than fried. It is necessary to achieve softness of all vegetables.

Peel the potatoes, wash and cut, but not very small. Add to the pot with onions and carrots.

Wash and cut the zucchini in the same way as the potatoes. Put in a saucepan. Young zucchini do not need to be peeled, because their peel is very tender. But the old fruits should be freed from the skin and seeds.

young white cabbage cut into thin strips and add to the pan.

Pour 150 ml of water into the pan, salt to taste. Add bay leaf. Cover the pot with a lid and simmer the stew over low heat for 20 minutes.

Now prepare the meat. You can use chicken breast or fillet. Rinse the product under cold water and then cut into medium-sized strips. Add meat to pot with vegetables.

Salt the fillet a little more, then add sour cream.

Sweet pepper free from seeds and stalk. Rinse the vegetable under running water, and then cut into strips or cubes. Add bell pepper to the pot. Thoroughly mix all the ingredients of the stew with sour cream. Simmer everything together over low heat for another 5-7 minutes.

In the finished dish, add garlic, chopped with a grater or a special press. Also chop the pure parsley into small pieces, and then send to the rest of the stew ingredients.

Fragrant, dietary, healthy and tasty stew of zucchini, chicken and vegetables is ready. Serve for lunch or dinner on its own. Bon Appetit!

Ragout is a dish rich in vitamins, healthy and very tasty. It is considered satisfying, especially if fried meat is added to it. Vegetable stew with chicken prepared with various products, thus diversifying your summer (and not only!) menu for at least a week.

To prepare a delicious dish according to a traditional recipe, you need:

• chicken fillet - half a kilo;
• 3 zucchini and tomatoes;
• 2 eggplants, onions, potatoes and bell peppers;
• carrot;
• a clove of garlic;
• salt, spices and herbs to taste.

All vegetables and meat are pre-washed, dried and cut into pieces of the same size.

After that, proceed directly to the preparation of the dish:

1. Fry the onion until transparent.
2. Add carrots and fry for another 5 minutes.
3. Spread the chicken pieces and fry for another 10 minutes.
4. Stir in the zucchini, continuing to fry.
5. After 5 minutes, spread the eggplant, stir well and stew the same amount.
6. Pour half a glass of boiling water, mix.
7. Pour potatoes, cover, reduce heat.
8. Simmer for a third of an hour, stirring occasionally.
9. Add tomatoes and peppers, simmer another 10 minutes.
10. Salt, stir in seasonings, finely chopped garlic and herbs.

Turn off the fire, and leave the stew to infuse on the stove for about half an hour. This will give the finished dish a brighter taste and aroma. Use stew not only hot, but also cold.

Cooking a delicious dish in a slow cooker

Cooking in a slow cooker is easy and rewarding. Dishes are useful, because with this method of preparation, few vitamins are lost. In addition, vegetable stew with chicken in a slow cooker will have an excellent taste and aroma, as it is cooked in its own juice!

For cooking, you will need the following set of products:

• chicken fillet - 0.6 kg;
• 3 tomatoes, carrots, potatoes and onions;
• bell pepper - 1 pc.;
• fresh herbs, seasonings and salt;
• sunflower oil.

Step by step recipe:

1. Divide the washed meat into equal pieces, coat with spices and salt, leave for 10-15 minutes to marinate.
2. After that, fry well until a crust forms in the “Frying” mode with the lid open. This will take about a quarter of an hour. You can also select the baking mode for this purpose.
3. While the fillet is fried, you need to rinse and cut the vegetables: pepper - into strips, onion - depending on preferences, and the rest - into cubes.
4. To the fried chicken, stir in the onions, carrots, fry for 5 minutes.
5. Put the remaining vegetables, stir well, pour salted water. The amount of liquid depends on the preferred consistency ready meal: to get a liquid dish, the water should cover the vegetables completely, for a thicker stew - 2/3.
6. Close the multicooker, set the "Extinguishing" mode and set the timer for half an hour.
7. After 25 minutes, add chopped herbs and spices. Simmer the rest of the time.

After turning off the timer, you can leave the stew to “ripen” in the heating mode for about a third of an hour. Then it will turn out more tasty and fragrant.

How to cook vegetable stew with chicken and eggplant?

The recipe for this stew is as simple as the previous ones.

It includes the following ingredients:

• 0.6 kg chicken fillet;
• eggplant;
• a couple of onions;
• 3-4 tomatoes;
• 3-4 pcs. sweet pepper;
• 4 spoons of tomato sauce;
• a few laurels;
• spices and salt;
• bunch of parsley;
• sunflower oil.

Step by step recipe:

1. Peel and cut the vegetables: pepper - into strips, tomatoes - into slices, eggplant and onion - into small cubes.
2. Cut the meat into medium sized cubes.
3. In a heated dish (pan or cauldron) in oil, fry the meat pieces for 5 minutes.
4. Add prepared vegetables, laurel, spices and salt, mix well and simmer for 10 minutes.
5. Stir in the sauce and simmer for another 5 minutes.
6. Sprinkle with finely chopped herbs and serve hot.

With potatoes and cabbage

Required Ingredients:

• 0.6 kg of potatoes;
• 0.5 kg chicken fillet;
• 300 g carrots;
• 150 g of onion;
• 700 g cabbage;
• 3 garlic cloves;
• a couple of tablespoons of tomato paste;
• 2/3 cup of water;
• sunflower oil;
• herbs, spices and salt.

We prepare products:

1. Rinse the meat, pat dry and cut into medium-sized cubes.
2. Cut potatoes into cubes.
3. Finely chop the garlic.
4. Finely chop the cabbage.
5. Cut the peeled onion into cubes.
6. Grate carrots (large).
7. Dissolve the tomato in water, salt, stir in spices, herbs.

Preparing the stew:

1. Fry the potatoes in hot oil until browned, remove to a cauldron.
2. In the pan where the potatoes were fried, brown the meat, then transfer it to the cauldron.
3. Mix the cabbage with carrots and onions, knead lightly with your hands, and then fry for about 8 minutes. Then transfer to potatoes and meat.
4. Pour the prepared tomato paste sauce over the whole mass and simmer until the liquid evaporates.
5. 10 minutes before the dish is ready, stir in the garlic. You can put a couple of bay leaves at the same time to enhance the smell.

With sour cream filling

Required Ingredients:

• half a kilo of chicken fillet;
• the same amount of asparagus beans;
• a couple of bell peppers;
• 1-2 tomatoes;
• onion;
• clove of garlic;
• a couple of tablespoons of sour cream (10%);
• a spoonful of flour;
• 2 spoons of sunflower oil;
• spices, salt, herbs - to taste.

Creating a dish consists of the following steps:

1. The onion is finely chopped and fried until golden.
2. The beans are cleaned and divided into small sticks (2-3 cm). If it is frozen, then it is not necessary to defrost it.
3. Peel the pepper and cut into strips.
4. The garlic is crushed.
5. Tomatoes are cut into slices.
6. The meat is cut into small cubes and fried until browned. Then pour a little boiling water and simmer until softened, covered with a lid.
7. Add onions, peppers, beans, garlic and spices. Simmer for a quarter of an hour.
8. Add tomatoes and simmer over low heat until softened.
9. Prepare filling: mix sour cream with flour.
10. Season the dish with this mixture, bring to a boil and, reducing the heat, simmer for another 3-4 minutes.
11. It remains to sprinkle with chopped herbs.

Vegetable stew with Mexican chicken

diversify daily menu you can stew cooked in the Mexican style: spicy - sweet.

You will need the following products per pound of chicken fillet:

• canned corn - 350 g (it can be replaced with canned or boiled green beans);
• 2-3 pcs. tomatoes, carrots and bell peppers;
• a couple of onions;
• sunflower oil;
• spices: hot ground chili pepper, dried paprika, cinnamon, dried garlic;
• salt.

Vegetables are pre-peeled and cut: onions - in half rings, carrots - in small cubes, peppers - in strips, tomatoes - in small slices. The meat is washed, dried and divided into portions. In canned vegetables, the liquid is removed (drained).

How to cook:

1. Fry the onion a little over medium heat.
2. Add carrots, fry for another 2-3 minutes.
3. Stir in the pepper and fry a little more.
4. Pour the tomato slices, simmer until it softens.
5. Stir in corn or beans and spices, salt.
6. Add meat pieces, stir well and simmer for 10 minutes.
7. Sprinkle with herbs (if desired).

Chakhokhbili - step by step recipe

Traditionally, this dish is made from pheasant. But in the budget version, its meat is replaced by chicken.

To create a stew you need to cook:

• 1 kg of chicken legs;
• a couple of onions;
• 3 tomatoes;
• on a bunch of greens: cilantro and basil;
• hot pepper;
• 3 garlic cloves;
• a teaspoon of seasoning "hops-suneli";
• a tablespoon of butter.

Preparing the dish is quite simple:

1. Fry the meat in a skillet until golden brown.
2. Finely chop the peeled tomatoes and add to the pan. Simmer everything for about a quarter of an hour.
3. Cut the onion into medium cubes, fry until golden in a separate container, add to the meat and simmer for about half an hour.
4. Stir in finely chopped pepper, garlic, herbs, sprinkle with spices. Simmer for 6-8 minutes.

The finished dish is served with mashed potatoes or boiled rice.

With zucchini

To make this chicken and zucchini stew, you will need the following ingredients:

• 3 chicken thighs, legs or fillets;
• 6 medium potatoes;
• medium sized zucchini;
• 3 tomatoes;
• a couple of carrots;
• half a head of cabbage;
• bulb;
• 0.4 kg of sour cream;
• a bunch of fresh herbs;
• salt and spices to taste.

First, prepare the meat and vegetables:

1. the meat is cut into pieces and rolled in spices and salt;
2. onion cut into half rings or larger (as you like);
3. carrots are rubbed on a grater (large);
4. cabbage is shredded;
5. potatoes, tomatoes and zucchini are cut into small cubes;
6. finely chop the greens.

The following actions:

1. All products are laid out in a greased container (deep frying pan or cauldron) in the following order: onions, chicken pieces, carrots, tomatoes, zucchini, cabbage, and then potatoes. Each layer is sprinkled with chopped herbs.
2. The mixture is poured with salted water and stewed for about half an hour.
3. After the time has elapsed, sour cream is spread on top, mixing it a little with the top layer to prevent the formation of a crust, and stew until cooked.

When the stew is cooked, it is left under a closed lid for about a quarter of an hour. Then the taste of the finished dish will be brighter and richer.

Vegetable stew is a tasty and healthy dish. It turns out to be satisfying in itself, but often meat is included 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

Many housewives cook vegetable stew, but not everyone does it right. As a result, for some it turns out to be appetizing, while for others it looks like a shapeless mass that you don’t really want to eat. If you want your vegetable and chicken stew to be 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. To prepare them, you need to spend different time. If you put them in a pan and start cooking at the same time, then as a result, either some ingredients will turn out to be raw, or others will be overcooked and turn into a slurry. For this reason, it is necessary to know and follow the sequence of laying products. So, meat is always put first, even if it is chicken. Then hard vegetables are laid, such as carrots, potatoes, turnips. After that, more tender vegetables are added: young cabbage, zucchini, eggplant. However, if you take the cabbage not young, but mature, it is advisable to put it before potatoes, since it has a coarser structure and takes longer to cook.
• If you do not want the vegetables to lose their beautiful shape during stewing, they must first be fried. Poultry meat is also fried first to keep it juicy.
• More juicy chicken in vegetable stew will turn out if it has not been frozen and then thawed before. If you still decide to cook frozen poultry stew, you need to let it 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 quite juicy in the stew.
• Vegetable stew with chicken can be prepared with or without sauce. With sauce, it turns out tastier and more aromatic, but, as a rule, becomes more high-calorie.

By following the above rules, you will surely cook a delicious and beautiful-looking vegetable stew with chicken according to any of the selected recipes. It will be even more appetizing if it is sprinkled with fresh herbs before serving, after chopping it with a knife.

Vegetable stew with chicken and eggplant

• chicken - 1.5 kg;
• sweet pepper - 1 kg;
• eggplant - 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 needed.

Cooking method:

• Rinse the chicken carcass, already gutted, rinse well, wipe dry with a kitchen towel and cut into portions.
• Wash young eggplant and zucchini. Remove the skin from the eggplant.
• Cut eggplant and zucchini in half lengthwise. Cut into semi-circles about half a centimeter thick.
• Dip the eggplant for 20 minutes in salted water, then rinse well and dry with napkins. This must be done to remove solanine, a harmful substance that gives the eggplant a bitter taste.
• Peel the onions, cut in half and cut into not too thin half rings (about 3 mm thick).
• Wash the tomatoes and cut into slices.
• Wash the peppers, remove the stems from them, remove the seeds. Cut each pepper lengthwise into 4 pieces, cut into slices slightly wider than the onion.
• Heat the oil in a saucepan and fry the chicken in it. Fry over medium heat without a lid until the chicken pieces are browned on all sides.
• Transfer the chicken to a cauldron, put the zucchini and eggplant in its place. Fry them for 5-7 minutes, transfer to the chicken.
• Put onions and peppers, tomatoes in a saucepan, fry them for 4-5 minutes, put them in a cauldron too.
• Pour in some water, add salt, sugar, spices to taste.
• Put the cauldron on a slow fire and simmer vegetables with chicken under the lid for 30 minutes.

Vegetable stew with chicken full meal. It does not need to additionally prepare a side dish or meat dish. According to this recipe, it is good to cook stew in the summer, when fresh vegetables are inexpensive.

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.

Cooking method:

• Peel the potatoes and cut into cubes about 1.5 cm.
• Wash the chicken fillet, dry it, cut into cubes about a centimeter thick or a little more.
• Cut the garlic into small pieces.
• Peel the onion and cut into thin quarters of rings.
• Wash the cabbage, remove the upper leaves, which are most often sluggish or damaged. Finely chop the cabbage.
• Dilute 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 so that they are browned on all sides.
• Transfer the potatoes to a cauldron and fry until golden brown chicken fillet in a frying pan. Put the chicken pieces in the pot too.
• In a frying pan, fry the cabbage, mixing it with onions and carrots. Before posting this vegetable mix in a frying pan, it can be slightly salted and mashed with your hands. It is enough to fry cabbage with onions and carrots for 7–8 minutes, after which it should also be transferred to a cauldron.
• Pour the products in the cauldron with tomato sauce. Put the cauldron on the fire and simmer the vegetables with the chicken fillet until the liquid has evaporated.

If desired, about 10 minutes before the dish is ready, you can add a couple of bay leaves to it to give an even more pleasant aroma. At the same time, chopped garlic is also 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 needed;
• salt, pepper - to taste.

Cooking method:

• Wash the zucchini and cut into cubes about 1.5 cm in size. If they are large, then they must be peeled and seeds before that.
• Pour boiling water over the tomatoes, peel, cut into small cubes or slices.
• Peel and chop the carrots on a coarse grater.
• Free the onion from the husk and cut into small pieces.
• After washing and drying the chicken fillet, cut into medium-sized cubes (about the same as zucchini, or a little less).
• Heat the oil in a cauldron, put the onions and carrots in it, fry for 5 minutes.
• Add chicken and fry it for 10 minutes.
• Put the zucchini in the cauldron and fry them along with other ingredients for 5 minutes.
• Add sour cream, salt and spices. Stew 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 culinary specialist will cope with its preparation.

A wonderful dish loved by many - chicken stew! Very simple cooking at home - with zucchini, eggplant, cabbage.

Such a dish as stew can be found in almost every cuisine in the world. In Finland, for example, Karelian stew is considered a symbol of national cuisine, just like borscht in Ukraine, and knuckle with sauerkraut in Germany. Each country prepares it according to special recipes. Traditional stew is a dish of fried meat, which is further stewed with vegetables. But there are also recipes for fish, mushroom and vegetarian stews.

Vegetables and meat for cooking this dish can be used completely different. You can also try to change the composition of products, according to the season. Therein lies the beauty of this dish. In the spring it is prepared with young sorrel, carrots, spinach, potatoes, green onion and wild garlic. In the summer of relevance are gaining seasonal vegetables- eggplant, green pea, tomatoes, bell peppers, zucchini.

In autumn and winter, they put a pumpkin in it, fresh and sauerkraut. If you figure it out, then at any time of the year you can cook a delicious stew from the products available in the refrigerator. Today you will learn how to cook vegetable stew with chicken and eggplant.

• Onion - 1 pc.,
• Chicken fillet - 300 gr.,
• Tomatoes - 2 pcs.,
• half eggplant,
• Tomato sauce - 2 tbsp. spoons,
• Bulgarian pepper - 2 pcs.,
• Sunflower oil,
• Bay leaf - 2-3 pcs.,
• Salt and spices
• Parsley

At the very beginning of the preparation of the stew, it is necessary to prepare the vegetables. Wash tomatoes, eggplant and bell pepper. Cut the onion into medium sized cubes.

Bulgarian pepper, de-seeded, cut into strips of medium length.

Chop the eggplant with the skin into cubes.

Chop the tomatoes into small pieces.

Wash the chicken fillet. Cut it into cubes measuring 3 by 3 cm.

All products are ready and you can proceed to the direct stewing of the stew. According to the classics of the genre, the stew should be stewed in a cauldron, goose or stewpan. If you do not have such dishes, then you can even use an ordinary deep-bottomed frying pan. Place the chicken fillet on the hot skillet.

Stirring, fry it in vegetable oil for 3-4 minutes. After that, put the bell peppers, tomatoes, onions and eggplants in the pan.

Put 2-3 bay leaves for aroma. Add salt and spices. If you want a spicier dish, add red ground pepper or finely chopped chili peppers.

Mix vegetables with chicken. Lower the fire and simmer for 10 minutes.

Add tomato sauce. Stir the stew again and let it simmer for another 5 minutes.

Serve it hot, sprinkled with finely chopped herbs. Good appetite.

Recipe 2: Vegetable Chicken Stew (Step by Step Photos)

A dish that will become a hit in your diet. Vegetable stew with chicken - no mess in the kitchen, but with the maximum benefit for a healthy diet. Such portioned "bottles" can be prepared for lunch on a working day or for a picnic on a weekend. By the way, there can be a lot of options with vegetables according to the season. And an important addition: if you have a prejudice to canned corn, then use frozen corn, but add it to vegetable stew immediately before baking.

• Chicken thighs 4 pcs
• Olive oil 2 tbsp
• Zucchini 1 piece
• Carrot 1 pc
• Shallot 4 pcs
• Sweet yellow pepper 2 pcs
• Svan mixture 1 tbsp
• Ground paprika 1 tbsp
• Salt to taste
• sugar pinch
• Basil for serving
• Canned corn for serving

Fillet chicken thighs marinate in the mixture olive oil, Svan mix, ground paprika, salt and sugar. If desired, the pieces can be cut into smaller pieces.

Cut the zucchini and bell pepper into circles or checkers, depending on the size of the vegetables.

Cut each shallot into four slices, cut the carrots into small cubes, if desired, you can make decor from carrots by cutting for cookies.

Wash buffet containers, portioned ramekins or pots, lay chicken and vegetables in layers.

Cover buffet containers, portioned ramekins or pots with lids or foil, place in a heat-resistant form or baking sheet, pour hot water half - bake vegetable stew with chicken in an oven preheated to 200 degrees at an average level of 35-40 minutes.

Ready vegetable stew with chicken garnish canned corn Garnish with fresh basil when serving.

Recipe 3, step by step: chicken and potato stew

A very simple, but appetizing and tasty dish made from ordinary products, on which we spend a maximum of 30-35 minutes.

• 550-650 g chicken fillet (or meat from legs)
• 6-8 medium potatoes
• 1 carrot
• 1 bulb
• 1 stalk celery (optional)
• 1.5-2 tbsp. spoons of tomato paste
• several stalks of parsley
• salt pepper
• 2-3 tbsp. tablespoons of vegetable oil

We wash the meat, dry the surface with paper towels in the most thorough way and cut into not too small pieces. After waiting for the oil to overheat over high heat, put the chicken into it and fry, stirring, only 3-4 minutes, until the color changes to light. Spread.

In a frying pan, changing the fire under it to medium, add chopped carrots, onions, celery, sauté with occasional stirring for 9-10 minutes, until the onion is transparent.

We put tomato paste, mix, let it boil for a couple of minutes - and add to the pan with chicken and chopped potatoes.

Salt the stew, pepper to taste, add hot water, simmer under the lid for 20-25 minutes over medium-low heat, until the potatoes are soft. Stir the contents of the pan two or three times during this time and put the parsley at the end.

Recipe 4: vegetable stew with zucchini and chicken

Vegetable stew with chicken and zucchini - tender dish, ideal for a dietary diet. Cooking zucchini according to the proposed recipe is not difficult. The main advantage of vegetable stew is the ability to experiment with ingredients.

• chicken fillet - 1 pc.
• sunflower oil - 2 tbsp.
• potatoes - 3 pcs
• zucchini - 1 pc.
• fresh tomatoes - 3 pcs
• onion - 2 pcs
• carrots - 3 pcs
• bell pepper - 3 pcs
• sour cream - 150 gr
• water - 0.5 cups
• allspice peas - 3 pcs
• salt - 1 tsp
• bay leaf - 2 pcs

To cook vegetable stew with chicken and zucchini according to this recipe, we need the following ingredients: chicken fillet, sunflower oil, potatoes, zucchini, tomatoes, onions, carrots, bell peppers, sour cream 15% fat, water, allspice peas, salt and bay leaf.

To begin with, cut the peeled onion into cubes and put in a frying pan or in a saucepan in boiling sunflower oil. Fry until soft and golden brown over medium heat for 5 minutes.

In the fried onions, add the boiled chicken fillet, cut into cubes.

Tip: Pre-cook the chicken in boiling water with added salt for 30 minutes. Cool meat product in the broth.

Tip: Spread the ingredients in the vegetable stew in even layers, do not mix.

Put the potato cubes on the next layer.

Tip: When choosing potatoes, you need to pay attention to the absence of green and rotten areas.

We wash the zucchini and cut it into cubes, put it in a pan.

Tip: If the zucchini is young, then the skin can be left: it will be stewed.

The next layer lay out the tomato and sweet bell pepper, diced. Pour all the vegetable layers with sour cream and water.

Cover with a lid and cook the zucchini stew with chicken for 20 minutes under a closed lid.

Tip: If desired, you can remove the skin by dropping the vegetable in boiling water for a couple of seconds and immediately rinsing with water.

Tip: Be sure to cut the stem off the pepper and remove the seeds.

Tip: Instead of sour cream, you can fill the dish with low-fat kefir or milk cream.

Tip: A couple of minutes before cooking, salt and pepper the dish, add bay leaf and sweet peas.

Vegetable stew with chicken and zucchini is ready for the table. Sprinkle with chopped herbs before serving.

Advice: Hot snack it will be more fragrant if it is insisted under a closed lid for 15 minutes.

Recipe 5, simple: chicken stew in a slow cooker

With the purchase of a multicooker, the life of any housewife is noticeably simplified, this miracle saucepan makes it possible to cook quickly and tasty various dishes. So today we are preparing vegetable stew with chicken and potatoes in a slow cooker for dinner. It's hearty, simple and delicious. The ingredients are simple, the taste is excellent.

• 6-7 chicken wings(you can use any chicken parts)
• 5-6 potatoes
• 2 peppers and eggplant
• 2-3 tomatoes
• Spoon of tomato paste
• Salt pepper
• Onions, greens
• Glass of water

Rinse the wings, cut into joints.

Cut the eggplant into a cube.

Cut onions, potatoes, tomatoes. Put everything in the multicooker.

Salt, pepper, mix gently with a wooden spoon.

We turn on the unit in the "Extinguishing" mode. We have a 5 liter cartoon, its power is 700 W, so the cooking time is set automatically for 45 minutes and this time is enough for our stew to cook.

If you doubt that it will have time to cook, just open the lid after a while and try the potatoes for softness. If the potatoes are ready, the dish is ripe.

After a while, when the multicooker turns off, open it, try the stew - maybe add salt or add pepper. If everything is fine, we put it on plates and call the household for dinner. Bon Appetit!

Recipe 6: Cabbage and Chicken Stew (Step by Step)

Chicken vegetable stew, zucchini with cabbage is my favorite autumn dish. I make it very often, while the vegetables are fresh and tasty. I love cooking this recipe.

• carrots - 1 pc.;
• white cabbage - 0.5 heads;
• garlic - 2-3 cloves;
• spices - to taste;
• greens - to taste;
• onion - 1 pc.;
• chicken - 0.7 - 1 kg;
• zucchini - 1 large;
• tomatoes - 1-2 pcs.;
• salt - to taste;
• ground black pepper - to taste

Wash the chicken and cut into small pieces:

Peel and finely chop the onion and garlic

We clean the carrots, three on a coarse grater:

1 large tomato cut into small squares

Shred cabbage:

My zucchini, peel, cut into pieces (large seeds are removed):

Pour vegetable oil into a frying pan, heat and fry the chicken over medium heat until half cooked:

Salt, pepper, add spices to taste (salt well, we count not only on the chicken, but on the whole dish), add onion and garlic:

Slightly fry, add the tomato:

Fry again a little and add the cabbage:

I fry the cabbage for 10-15 minutes until almost all the liquid has evaporated (if it’s not enough, then you can add a little water to stew), then I add the zucchini, it will release the juice and simmer everything over low heat under the lid, simmer for 20-30 minutes . At the end I add greens. We taste, if necessary, add salt.

The dish turns out to be very tasty and healthy, you can eat as much as you like and not think about calories.

Recipe 7: Pot Oven Chicken Stew

Vegetable stew with chicken in pots in the oven, the photo of the recipe for which is offered, is found in national cuisines different countries, both in cold Ireland and in hot Morocco. Such popularity is simply explained - food in pots is always tastier than the same dish cooked on the stove in a saucepan. Well, a significant role is played by the availability of ingredients and the ability to cook stews from the most different vegetables, changing the composition and adding them in different quantities. You can make a stew with a lot of potatoes or without it at all, add zucchini, cabbage of all kinds, peppers, eggplant, beans - the list goes on and on.

The stew recipe uses both fresh and frozen vegetables. If you cook vegetable stew in the summer, then of course add fresh beans and broccoli, and in winter you have to diversify the vegetable composition with frozen vegetables. In addition to broccoli and beans, you can add sweet peppers or zucchini - the more vegetables, the tastier the stew will be.

Any hostess can easily cope with the preparation of this simple and very delicious dish, because no skills other than the ability to chop vegetables and fry them lightly are required. To make cooking even easier and not to cut the chicken, it is more convenient to buy a ready-made fillet without skin and breast bone.

• chicken fillet - 300 gr;
• potatoes - 3-4 pcs;
• onion - 1 pc;
• carrots - 1 pc (medium size);
• frozen green beans- a handful of;
• frozen broccoli - 6-7 inflorescences;
• vegetable oil - 2 tbsp. l;
• sweet paprika - 0.5 tsp;
• salt - to taste;
• ground black pepper - 2-3 pinches;
• tomato sauce - 2 tbsp. l;
• sour cream - 2 tbsp. l;
• broth or water.

Pour chicken fillet with cold water, cut into small pieces. Instead of fillet, you can take meat from thighs, legs or buy chicken thighs without bone.

We cut carrots large straws or slices. We chop the onion in half rings.

We cut the potatoes into cubes of medium size or pieces of arbitrary shape, not very large. Unlike stews in a pot, for cooking in a pot, vegetables are cut into small pieces so that they can be easily taken out.

Heat some oil in a frying pan, add the onion. Fry until a golden hue appears on the edges and add carrots. Mix with onions, saute in oil over low heat.

After two or three minutes, add potatoes, season with spices. Soak potatoes in hot oil.

When the potatoes change color and become oily, add pre-thawed broccoli and beans to the pan with vegetables. If the broccoli inflorescences are large, cut into two or four parts, leave the beans in 3-4 cm pieces.

At the bottom of the serving pot lay out a layer of fried vegetables. If you like spicy dishes, add some ground chili or black pepper.

We close the vegetable layer with pieces of chicken fillet. Seasoned with paprika and black ground pepper(for lovers spicy dishes replace paprika with chili).

Put the vegetables on the chicken fillet, compact the contents of the pot a little. Sprinkle with pepper and paprika. We do not fill to the top so that the water does not overflow when boiling.

Mix tomato sauce and sour cream in equal amounts or take proportions to your taste. Add salt and pepper to taste. We pour vegetables. Carefully pour a little water into the pots along the edge, about half a glass (the water needs to be salted). Cover with a lid and put the pots with chicken and vegetables in hot oven on the grid. We set the temperature to 160-170 degrees so that the vegetables warm up evenly and do not burn. Boiling at this temperature is weak and the vegetables will, as it were, be stewed in their own juice.

After 45-50 minutes, vegetable stew with chicken in pots will be ready. Turn off the oven and leave the pots to rest a little from the heat. After 15 minutes, we take out, carefully open, mix the contents. We serve vegetable stew with chicken to the table in portions, in pots, or put them in deep plates. Bon Appetit!

Recipe 8: Vegetable Chicken Stew in a Pan

• Chicken fillet 500 g
• Cabbage 1 pc.
• Potatoes 3-4 pcs.
• Carrot 3 pcs.
• Onion 2 pcs.
• Spices to taste
• Bay leaf 2 pcs.
• Greens 30 g
• Sunflower oil for frying

Pour some into the pan sunflower oil for frying chicken. Let the pan heat up for 1-2 minutes and transfer the chopped chicken meat into it. Leave to fry the chicken for 15 minutes, stirring several times in the process.

Meanwhile, peel and dice the onion. Add the onion to the pan to the chicken, mix and continue to fry over medium heat. Peel the carrots and grate on a coarse grater. Pour into skillet, stir.

Peel the potatoes and cut into slices or cubes of small sizes.

Finely chop the cabbage and squeeze a little to make it softer.

Add potatoes and cabbage to the pan, mix everything well, add spices. Lower the heat, cover with a lid and let it simmer for half an hour.

To make your chicken stew with potatoes and vegetables more fragrant, sprinkle it with herbs at the end of cooking, if desired, add a clove of garlic for piquancy.

Recipe 9: Smoked Chicken and Pumpkin Stew

Prepare vegetable stew with chicken and potatoes. A recipe with a photo will help you with this. To give even more flavor, we decided to take smoked chicken. Bright notes chicken meat in vegetable stew they awaken the appetite, and the vegetables themselves are a very useful, vitamin component of this dish. The result is a unique combination, just lick your fingers!

• smoked chicken legs- 3 pcs.;
• potatoes - 500 grams;
• pumpkin - 500 grams;
• tomatoes - 2 pcs.;
• carrots - 2 pcs.;
• onion - 1 head;
• seasoning for chicken.
• salt.
• vegetable oil.

Making stew from smoked chicken with potatoes and pumpkin, we start by peeling the legs from the skin and separating the meat from the bones and veins. Put on a heated pan, poured vegetable oil. Add seasoning "for chicken" in order to make the taste of chicken more vivid and rich.