The recipe for vegetable stew with chicken and squash consists of simple and affordable products. I advise experienced housewives to take note of it, as the dish turns out tasty, satisfying, and is easy to prepare, which is why it is suitable for novice cooks.
Squashes are close relatives of pumpkins; they, unfortunately, have not become widespread in comparison with pumpkins and zucchini, and this is in vain. Young squash is cooked with the skin and seeds, and you don’t even need to peel them. If you are wondering what to cook from squash, then keep in mind that these delicious vegetables can not only be pickled, salted and canned, but also used to prepare a variety of hot dishes for the daily and even holiday table.
Patisson is a dietary product, like many of the pumpkin family; it has qualities important for any diet - few calories, lots of vitamins, fiber and microelements. They are rich in potassium, which is known to help remove excess water from the body.
- Cooking time: 1 hour
- Number of servings: 3
Ingredients for vegetable stew with chicken and squash
- 400 g chicken fillet;
- 400 g potatoes;
- 150 g carrots;
- 400 g squash;
- 80 g onions;
- 100 g celery;
- hot pepper pod;
- 500 ml chicken broth;
- parsley root;
- 15 ml olive oil;
- bay leaf, bunch of cilantro.
Method for preparing vegetable stew with chicken and squash
Heat a tablespoon of extra virgin olive oil in a Dutch oven, fry a finely chopped celery stalk and a pod of hot pepper in it. It is enough to cook these products for 2-3 minutes, and when the kitchen is filled with the aroma of pepper and celery, you can add the rest of the ingredients.
Then add the onion and saute it together until transparent. Instead of onions, you can use shallots, they are not harsh, but taste sweeter.
Remove the chicken fillet from the bones and remove the skin. Wash the meat, dry it with napkins or a paper towel, cut into thin and long strips across the grain.
Add the chopped chicken to the frying pan, cook over medium heat for 5 minutes, turn over so that the oil covers the pieces, so the juices will remain inside, the meat will be tender.
Cut the carrots into cubes and throw them into the roasting pan. Lightly fry the carrot cubes, after which you can add the remaining ingredients.
First add the potatoes, chopped coarsely. For this recipe, I advise you to use boiled potatoes; they make the stew very thick.
Cut tender, young squash of small size with undeveloped seeds and thin, soft skin into large pieces.
Pour chicken broth into the roasting pan, add salt, parsley root and 2-3 bay leaves to taste. Cover tightly and bring to a boil over high heat.
Cook the stew over low heat for 45 minutes, stirring occasionally to prevent the food from burning. The prepared vegetables should be well boiled, and the sauce in which they were stewed should become thick.
Finely chop a bunch of cilantro, 5 minutes before readiness, throw it into the roasting pan.
Serve the vegetable stew with chicken and squash hot, season to taste with ground black pepper and paprika.
Step-by-step recipe for vegetable stew with squash with photo.
- National cuisine: home kitchen
- Type of dish: Hot dishes, Stew
- Recipe difficulty: Not an easy recipe
- Preparation time: 19 minutes
- Cooking time: 1 hour
- Number of servings: 6 servings
- Calorie Amount: 172 kilocalories
- Occasion: For lunch
For lovers of simple and healthy dishes, I suggest you try a surprisingly light, tasty and very appetizing vegetable stew with squash at home.
Number of servings: 6-8
Ingredients for 6 servings
- Patisson - 500 Gram
- Zucchini - 500 grams
- Tomato - 300 Milliliters
- Onion - 1 piece
- Garlic - 1-3 cloves
- Olive oil - 1 tbsp. spoon
- Salt - 1 pinch
- Pepper - 1 Pinch
- Parsley - 1 bunch
- Cheese - 1 Pinch
- Chili pepper - To taste
- Tomato - 2 pieces
Step by step
- First you need to prepare the vegetables - squash and zucchini. Wash them thoroughly, dry and cut into medium cubes.
- Peel and chop the onion, chili pepper and garlic.
- Pour some vegetable oil into a saucepan and heat thoroughly.
- Send the onions and garlic there, and after a couple of minutes the zucchini and squash. Fry over medium heat for 5-7 minutes.
- Add some hot pepper. If desired, you can also add carrots, potatoes and other vegetables to taste to the recipe for preparing vegetable stew with squash.
- Pour the tomato into the saucepan, salt and pepper everything to taste.
- Simmer the stew over medium heat for about 20 minutes.
- Meanwhile, wash and cut the tomato into thin slices or cubes. Add it to the saucepan and simmer the stew until fully cooked.
- Wash the parsley, dry and chop.
- Grate a small piece of cheese - it will perfectly complement the vegetable stew with squash at home when serving.
- When the dish is ready, you can sprinkle it on top with herbs and add a pinch of cheese.
- Here is a simple recipe for vegetable stew with squash that is definitely worth repeating.
- Bon appetit!
For all lovers of vegetable dishes in a variety of variations, I offer a surprisingly simple recipe for squash stew. Juicy and appetizing vegetables literally melt in your mouth.
In the summer and autumn seasons, you want the maximum variety of vegetable dishes, so tasty and so healthy. One of these options is squash stew at home, which will become both a main dish and a side dish for meat or fish.
Number of servings: 6-8
A simple homemade squash stew recipe step by step with photos. Easy to prepare at home in 1 hour. Contains only 80 kilocalories.
- Preparation time: 11 minutes
- Cooking time: 1 hour
- Calorie Amount: 80 kilocalories
- Number of servings: 7 servings
- Occasion: For lunch
- Complexity: An easy recipe
- National cuisine: home kitchen
- Type of dish: Hot dishes, Stew
Ingredients for twelve servings
- Patisson - 500 Gram
- Carrots - 1-2 pieces
- Onion - 1 piece
- Garlic - 1-3 cloves
- Tomato - 1-2 Pieces
- Greens - 1 bunch
- Vegetable oil - 50 Milliliters
- Salt - 1 pinch
- Pepper - 1 Pinch
- Bay leaf - 1-2 pieces
Step-by-step preparation
- Depending on the size, you will need 1-3 squash. They need to be washed and dried a little.
- Remove the tails and large seeds and cut into medium cubes. Heat a small amount of vegetable oil in a large frying pan with high sides or in a saucepan. Place the squash there and fry over medium heat.
- Peel the carrots and grate them. In the recipe for making squash stew, you can use absolutely any vegetables to your taste.
- Peel a medium onion and cut into small cubes.
- Heat the vegetable oil in a separate frying pan and add the onion, garlic through a press, and after a couple of minutes - the carrots.
- Wash the tomatoes and remove the skin if desired. Cut into slices or cubes and add to the pan.
- In the meantime, the squash will be fried and you can combine the vegetables. Add a little salt, pepper to taste, bay leaf or other spices. Simmer the squash stew at home over medium heat for about 7-10 minutes.
- Before serving, add chopped herbs to the pan. That's the whole simple recipe for squash stew.
Step-by-step recipe for squash stew with photo.
- National cuisine: home kitchen
- Type of dish: Hot dishes, Stew
- Recipe difficulty: An easy recipe
- Preparation time: 13 minutes
- Cooking time: 1 hour
- Number of servings: 6 servings
- Calorie Amount: 314 kilocalories
- Occasion: For lunch
For all lovers of vegetable dishes in a variety of variations, I offer a surprisingly simple recipe for squash stew. Juicy and appetizing vegetables literally melt in your mouth.
In the summer and autumn seasons, you want the maximum variety of vegetable dishes, so tasty and so healthy. One of these options is squash stew at home, which will become both a main dish and a side dish for meat or fish.
Number of servings: 6-8
Ingredients for 6 servings
- Patisson - 500 Gram
- Carrots - 1-2 pieces
- Onion - 1 piece
- Garlic - 1-3 cloves
- Tomato - 1-2 Pieces
- Greens - 1 bunch
- Vegetable oil - 50 Milliliters
- Salt - 1 pinch
- Pepper - 1 Pinch
- Bay leaf - 1-2 pieces
Step by step
- Depending on the size, you will need 1-3 squash. They need to be washed and dried a little.
- Remove the tails and large seeds and cut into medium cubes. Heat a small amount of vegetable oil in a large frying pan with high sides or in a saucepan. Place the squash there and fry over medium heat.
- Peel the carrots and grate them. In the recipe for making squash stew, you can use absolutely any vegetables to your taste.
- Peel a medium onion and cut into small cubes.
- Heat the vegetable oil in a separate frying pan and add the onion, garlic through a press, and after a couple of minutes - the carrots.
- Wash the tomatoes and remove the skin if desired. Cut into slices or cubes and add to the pan.
- In the meantime, the squash will be fried and you can combine the vegetables. Add a little salt, pepper to taste, bay leaf or other spices. Simmer the squash stew at home over medium heat for about 7-10 minutes.
- Before serving, add chopped herbs to the pan. That's the whole simple recipe for squash stew.
