Stew with chicken meat. Vegetable stew with chicken. Vegetable stew with chicken and zucchini

Stew 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 they prepare 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 each eggplant, onion, potato and bell pepper;
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 this, proceed directly to preparing the dish:

Fry the onion until transparent.
Add carrots and fry for another 5 minutes.
Add chicken pieces and fry for another 10 minutes.
Stir in the zucchini, continuing to fry.
After 5 minutes, add the eggplants, stir well and simmer for the same amount of time.
Pour in half a glass of boiling water and stir.
Add potatoes, cover, reduce heat.
Simmer for a third of an hour, stirring occasionally.
Add tomatoes and peppers, simmer for another 10 minutes.
Add salt, stir in seasonings, finely chopped garlic and herbs.

Turn off the heat and leave the stew on the stove for about another half hour. This will give the finished dish a brighter taste and aroma. The stew is consumed not only hot, but also cold.

Cooking a delicious dish in a slow cooker

You can cook in a slow cooker easily and profitably. The dishes turn out healthy because With this method of preparation, few vitamins are lost. In addition, vegetable stew with chicken in a slow cooker will have excellent taste and aroma, since it is cooked in its own juice!

To prepare you will need the following set of products:

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

Step by step recipe:

Divide the washed meat into equal pieces, coat with spices and salt, leave for 10-15 minutes to marinate.
After this, fry well until a crust forms in the “Fry” mode with the lid open. This will take about a quarter of an hour. You can also select the baking mode for this purpose.
While the fillet is fried, you need to wash and cut the vegetables: peppers into strips, onions depending on preference, and the rest into cubes.
Add onion and carrots to the fried chicken and fry for 5 minutes.
Add the remaining vegetables, stir well, and add salted water. The volume of liquid depends on the preferred consistency of the finished dish: to get a liquid dish, water should cover the vegetables completely, to prepare a thicker stew - by 2/3.
Close the multicooker, set the “Stew” mode and set the timer for half an hour.
After 25 minutes, add chopped herbs and spices. Simmer for the remaining time.

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

How to cook vegetable stew with chicken and eggplant?

The recipe for this version of 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;
several bay leaves;
spices and salt;
a bunch of parsley;
sunflower oil.

Step by step recipe:

Peel and cut the vegetables: peppers into strips, tomatoes into slices, eggplant and onions into small cubes.
Cut the meat into medium-sized cubes.
In a heated dish (frying pan or casserole) fry the meat pieces in oil for 5 minutes.
Add prepared vegetables, bay, spices and salt, mix well and simmer for 10 minutes.
Stir in the sauce and simmer for another 5 minutes.
Sprinkle with finely chopped herbs and serve hot.

With potatoes and cabbage

Required ingredients:

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

We prepare products:

Rinse the meat, dry it and cut into medium-sized cubes.
Cut the potatoes into cubes.
Finely chop the garlic.
Finely chop the cabbage.
Cut the peeled onion into cubes.
Grate the carrots (coarsely).
Dissolve the tomato in water, add salt, stir in spices and herbs.

Prepare the stew:

Fry the potatoes in hot oil until browned and place in a casserole.
In the frying pan where the potatoes were fried, brown the meat, then transfer it to the cauldron.
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.
Pour the prepared tomato paste sauce over the entire mass and simmer until the liquid evaporates.
10 minutes before the dish is ready, stir in the garlic. You can add 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 green beans;
a couple of bell peppers;
1-2 tomatoes;
bulb;
garlic clove;
a couple of spoons of sour cream (10%);
spoon of flour;
2 tablespoons sunflower oil;
spices, salt, herbs - to taste.

Creating a dish involves the following steps:

The onion is finely chopped and fried until golden.
The beans are cleaned and divided into small cubes (2-3 cm). If it is frozen, then it does not need to be defrosted.
The pepper is peeled and cut into strips.
The garlic is chopped.
Tomatoes are cut into slices.
The meat is cut into small cubes and fried until browned. Then pour in a little boiling water and simmer until softened, covering with a lid.
Add onions, peppers, beans, garlic and spices. Simmer for a quarter of an hour.
Add the tomatoes and simmer over low heat until they soften.
Prepare the filling: mix sour cream with flour.
Season the dish with this mixture, bring to a boil and, reducing the heat, simmer for another 3-4 minutes.
It remains to sprinkle with chopped herbs.

Vegetable stew with Mexican chicken

You can diversify your daily menu with stew prepared in the Mexican style: spicy and sweet.

You will need the following products for half a kilo 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 - into half rings, carrots - into small cubes, peppers - into strips, tomatoes - into small slices. The meat is washed, dried and divided into portions. Liquid is removed from canned vegetables (drained).

How to cook:

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

Chakhokhbili - step-by-step recipe

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

To create the stew you need to prepare:

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

Preparing the dish is quite simple:

Fry the meat in a frying pan until golden brown.
Finely chop the peeled tomatoes and add to the frying pan. Simmer everything for about a quarter of an hour.
Cut the onion into medium cubes, fry until golden in a separate container, add to the meat and simmer for about half an hour.
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 prepare 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 sour cream;
a bunch of fresh herbs;
salt and spices to taste.

First prepare the meat and vegetables:

the meat is cut into pieces and rolled in spices and salt;
cut the onion into half rings or larger (as you like);
grate the carrots on a grater (large);
cabbage is chopped;
potatoes, tomatoes and zucchini are cut into small cubes;
Finely chop the greens.

Next steps:

All products are placed in an oiled 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.
The mixture is poured with salted water and simmered for about half an hour.
After the time has passed, sour cream is placed on top, mixing it a little with the top layer to prevent the formation of a crust, and simmer until fully cooked.

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

Nowadays everything more people becomes adherents proper nutrition. This is not surprising - with the growing number of preservatives and harmful additives, it is already much more difficult to choose a dish that would be both tasty and healthy.

Therefore, now more and more housewives are striving to pamper their loved ones with dishes that would bring maximum benefits. One such recipe is vegetable stew with chicken.

This is the same dish whose taste is familiar to everyone since childhood. It has a bright flavor and is incredibly aromatic, even with a minimum of ingredients.

The dish turns out to be very light and at the same time helps to fill you up perfectly without harming your figure.

Vegetable stew with chicken is a fairly popular dish; it is prepared in many countries around the world. One of these recipes is Georgian chakhokhbili - traditionally it can be prepared from pheasants, but now fillets of domestic chickens are actively used for its preparation.

Jewish tzimmes is another interesting variation of chicken stew that includes dried fruit and can be sweet. To choose the most suitable recipe, you need to focus on the list of products that are available.

Simple chicken stew in the oven

Ingredients:

Chicken fillet - 0.8 kg;
Potatoes - 2-3 potatoes;
Eggplants - 1 piece;
Bell pepper - 1 piece;
Fresh tomatoes - 2-3 pcs (can be replaced with cherry tomatoes at the rate of 2.5 pcs per medium tomato);
Onions - 2-3 bulbs;
Garlic - 4-5 cloves;
Adjika - 2 tbsp. (can be replaced with ketchup);
Herbal mixture - 5 g;
Salt and spices.

Oven-baked vegetables with chicken retain maximum beneficial properties. It is during baking that the vitamins and microelements in vegetables are not destroyed.

Cooking method:

Vegetable stew with chicken and zucchini

Ingredients:

Chicken legs - 3 pieces (in a more dietary version, can be replaced with 3 fillet halves);
Potatoes - 5-6 potatoes;
Zucchini - 1 piece;
Tomatoes - 2-3 pcs;
Carrots - 2 pcs;
Onions - 1 piece;
White cabbage - 0.5 fork;
Sour cream - 400 g;
Fresh herbs, salt, spices.

This chicken and zucchini stew recipe can be made on the stovetop.

Products are available for purchase during the season, and therefore you should not deny the pleasure of pampering yourself and your loved ones with a tasty and aromatic dish.

Cooking method:

The chicken is cut into portions. Treated with salt and spices.
The onion is cut into rings or smaller (to taste).
The carrots are grated on a coarse grater.
Zucchini, potatoes and tomatoes are cut into cubes.
The cabbage is shredded.
At the bottom of a cauldron, greased with oil, the ingredients are laid out in layers: onions - chicken - carrots - tomatoes - zucchini - cabbage - potatoes.
Between layers, if desired, you can add finely chopped greens.
The stew is poured with salt water and put on fire. Simmer for 30 minutes.
At the end of half an hour of stewing, sour cream is laid out on top. To prevent it from becoming crusty on top, you can use a fork to make several indentations through which it can flow down. In this form, the stew is stewed until fully cooked.
After turning off the heat, you need to let the stew “simmer” for 15-20 minutes under a closed lid. This will make the taste richer and brighter.

Recipe in a slow cooker

Ingredients:

Vegetable stew with chicken in a slow cooker is an excellent recipe for those who are careful about their diet.

Food cooked in a slow cooker retains more of its beneficial properties than food cooked on the stove.

In addition, it turns out to be more aromatic and tasty, since it can be prepared in its own juice.

Cooking method:

The meat must be washed and cut into portions. If this is a fillet, you can pre-marinate it a little with spices to make it more tender.
In the “Frying” or “Baking” mode vegetable oil the chicken is fried until a crust appears. Usually this is 10-15 minutes with the lid open.
While the chicken is frying, you need to wash and chop the vegetables. Potatoes, diced tomatoes, carrots, sweet pepper- with straws. The onion is cut into rings or finer (depending on preference).
Carrots and onions are added to the chicken while frying. You need to fry everything together for about 5 minutes.
After frying, the remaining vegetables are added, everything is thoroughly mixed and filled with salted water. The amount of water is determined by the desired consistency: some people like the stew to be liquid, then you need to fill the vegetables completely. If you want to get a stew that is more like a roast, pour water over 2/3 of the vegetables.
Close the multicooker with a lid and set the “Stew” mode for half an hour.
5 minutes before the end of cooking, sprinkle the stew with herbs and spices.
After turning off, the multicooker usually automatically switches to heating mode. Letting the vegetable stew sit for 20-30 minutes under heating can significantly improve it taste qualities.

Vegetable stew with chicken - country option. Let's prepare a light diet low calorie dish. We use the freshest vegetables, those that grow in the beds - onions, carrots, sweet peppers and zucchini. We take fresh herbs. You can take a complete set of what grows in the garden - parsley, celery, dill, green onions, basil, spinach. We choose for every taste. If you don’t have a summer house, then all these products can be easily bought and also fresh from the new harvest. For instant cooking For vegetable stew, let's take chicken fillet, as you know, the most dietary meat. Let's cook quickly and eat deliciously!

Necessary products already listed above, only in pieces:

5-6 pieces of chicken fillet
1 medium zucchini
3-4 carrots
2 large onions
5-7 pieces of sweet pepper
salt, pepper to taste
1 whole large head fresh garlic
fresh herbs - parsley, celery, dill, green onions, basil
vegetable oil

Preparation:

Wash the chicken fillet and cut into thin pieces. Coarsely chop the carrots and onions. We pour all this into a saucepan or frying pan, preheated with vegetable oil. I don’t recommend using butter right away, as it loses everything when frying. beneficial properties and releases carcinogens. Ideal for cooking sunflower, olive or grape oils.
It is better to add butter to a ready-made dish - the aroma and taste will be wonderful and there will be more benefits. You can add salt. But I only sprinkled it with red hot pepper, you can use black pepper or other spices of your choice. The main thing is that such spices do not contain salt or monosodium glutamate (flavor enhancer). Simmer with the lid closed for 15 minutes. Stir occasionally.
Sweet peppers and zucchini need to be chopped coarsely, that’s the beauty of this stew. The zucchini is large but thin.
Add sweet pepper. Again, if you want, add salt to taste.
Now the zucchini. Sprinkle with red pepper. Simmer for 7 minutes. Simmer for a long time fresh vegetables It’s not worth it, the less heat the vegetables are subjected to, the more useful they will remain. We want to eat healthy food! Even if in your opinion the vegetables are not quite ready yet, we will give them time to reach readiness, but not on the fire.
At the end add chopped garlic.
Greens on top. Turn off the fire. Now you can add butter, cover with a lid and let stand for 5-7 minutes. Read more:
Wonderful, useful dietary dish- vegetable stew with zucchini and chicken is ready! Can be served. It will be very tasty with Borodino bread. Eat for your health!

Vegetable stew with chicken

Ingredients:

1 - 2 eggplants
1 - 2 zucchini
2 medium carrots
2 bell peppers
1 - 2 tomatoes
1 large onion
1 chicken (about 1 kg)
1 head of garlic
salt, spices, seasonings to taste
vegetable oil for frying

Cooking method:

Cut the eggplants, zucchini and carrots into thin slices and fry for the stew separately in a frying pan until golden brown on both sides and let cool slightly.
Chop tomatoes, bell peppers and onions as desired and combine in a deep bowl with zucchini, eggplant and carrots. Salt, pepper and carefully mix the vegetable mixture directly with your hands.
We cut the chicken for the stew into small portions, if there is time, lightly marinate it in vegetable oil with spices and also fry for 7 - 10 minutes on both sides until beautifully golden brown and half cooked.
Cover a baking dish or baking sheet with foil (you can use baking paper), lightly spray with vegetable oil and spread the vegetable mixture in an even layer. Stir pieces of chicken and cloves of garlic on top (lately I really like not to peel it, but just remove the top skin). Place the stew in an oven preheated to 180 C and bake for about 35 - 45 minutes until the dish is completely cooked. Bon appetit.

Vegetable stew with chicken

Vegetable stews are not only healthy, but also easy to prepare. The main advantage of this dish is that various vegetables and root vegetables are used in the stew. We invite you to evaluate the interesting and incredible delicious recipe vegetable stew with chicken, mushrooms and lentils.

Ingredients:

half a kilogram of chicken fillet;
a jar of pickled mushrooms (honey mushrooms, champignons, porcini mushrooms);
200 g lentils;
carrot;
1 onion;
a couple of cloves of garlic;
170 g sour cream;
vegetable oil;
spices;

Vegetable stew with chicken recipe:

First you need to cook the lentils. Rinse the lentils in a colander until the water runs clear. Pour the lentils into a saucepan, pour in water (at a ratio of 1:3, i.e. one part lentils, three parts water). Cook the lentils over medium heat until tender.
Wash the meat and cut into medium cubes. It can be cooked in a separate bowl, or at the same time as lentils.
Peel the onion and carrot and chop into small cubes. In a frying pan, sauté onions and carrots in oil, adding finely chopped garlic. Frying time – 3 minutes.
Drain all the liquid from the mushrooms by placing them in a colander and rinsing them with water to remove excess acidity.
Add mushrooms to vegetables, simmer for 4-5 minutes.
Meanwhile, lentils with chicken meat ready. Pour fried vegetables and mushrooms into the pan and simmer for a while.
Season the finished dish with spices, salt, sour cream, and mix thoroughly. Served with any side dish with finely chopped greens.

VEGETABLE RAGU WITH CHICKEN

Ingredients:

2 chicken fillets,
4 large fresh carrots,
green peas (can be frozen),
potato,
tomato paste or fresh tomato,
onion,
a little vegetable oil,
salt,
spices to taste.

Preparation:

Prepare all the vegetables, wash them, cut the carrots into circles, potatoes into cubes.
Heat a tablespoon of vegetable oil in a cauldron or thick-bottomed pan. Sauté onion, cut into small cubes, on it.
Add chicken fillet, cut into 1x1 cubes or strips, cover with a lid and simmer for 10 minutes over low heat. The fillet should give juice.
Add potatoes and carrots, tomato paste or grated tomato, add salt, add spices if desired, add a little water, cover and simmer for another 15-20 minutes.
10 minutes before cooking, add green peas and bay leaf.

Our ready! You can add any vegetables - fresh or frozen, herbs - just take into account the timing of their preparation. There is no need to pre-fry anything.

Try it, very tasty, dietary and colorful! Bon appetit!

Vegetable stew with chicken

Ingredients:

Chicken fillet or chicken breast - 600 gr
Potatoes - 400 gr
Onions - 100 g (3 small onions)
Bell pepper - 3 pcs.
Carrots - 100 g (3 small pieces)
Tomatoes - 600 gr
Garlic - 2 cloves
Bay leaf - 2 pcs
Vegetable oil - 3 tablespoons
Salt - to taste

Preparation:

Vegetable stew is one of the most favorite summer dishes. Summer because all the ingredients become affordable and the taste increases tenfold. There are a lot of options for preparing vegetable stew; I offer my own recipe.
So, for vegetable stew we will need zucchini, tomatoes, onions, garlic, potatoes, carrots, chicken breast or chicken fillet, as well as a deep saucepan or duckling pan, as in my case)
We clean the onions and carrots, wash them and cut them into half rings, wash the sweet bell peppers, remove the seeds, and cut them into cubes.
Place the duck pot on the fire and fry the chicken pieces on each side for 3-5 minutes in vegetable oil.
Layer the rest of the already chopped ingredients in layers, not forgetting to add salt and pepper, add half a glass of water and on top, as the last layer, place the tomatoes cut into slices.
Vegetable stew with chicken is a self-sufficient dish and does not need a side dish. Serve hot, you can add finely chopped greens (your favorite). Read more:

Vegetable stew with chicken is ready. Bon appetit!

Vegetable stew with chicken

Vegetable stew with chicken is one of the most favorite summer dishes.

Ingredients:

Chicken fillet or chicken breast - 600 g
Potatoes - 400 g
Onions - 100 g (3 small onions)
Bell pepper - 3 pcs.
Carrots - 100 g (3 small pieces)
Tomatoes - 600 g
Garlic - 2 cloves
Bay leaf - 2 pcs.
Vegetable oil - 3 tbsp. l.
Salt - to taste
Ground black pepper - to taste

Preparation:

Wash the chicken fillet and cut into small pieces.
Peel the potatoes, wash them and cut them into small cubes.
Peel the onions and carrots, wash them and cut them into half rings, wash the sweet bell peppers,
remove seeds and cut into cubes.
We clean the zucchini for the stew and cut it into small cubes.
Place the duck pot on the fire and fry the chicken pieces with vegetable oil.
each side for 3-5 minutes.
Layer the rest of the already chopped ingredients in layers, not forgetting to add salt and pepper.
Add half a glass of water and place the tomatoes cut into slices on top, as the last layer.
Cover the duck pot with a lid and cook the stew over medium heat for 40 minutes.
Vegetable stew with chicken is a self-sufficient dish and does not need a side dish.
Serve hot, you can add finely chopped greens (your favorite).
Vegetable stew with chicken is ready.

Bon appetit!

A delicious dish - vegetable stew with chicken - can be prepared using this recipe! The combination of tender chicken meat with juicy vegetables will appeal to your household, and it’s not difficult to prepare. Well, the usefulness of the dish is worth noting.

If you want to prepare a dietary version of vegetable stew with chicken, simply add all the ingredients, having previously chopped them, into a cauldron or thick-walled pan and simmer. I prefer to pre-fry vegetables and meat, combine them in a common pan and then simmer together.

To prepare vegetable stew with chicken, prepare the ingredients according to the list. You can use a whole chicken, or you can take individual parts; I used chicken legs.

First of all, let's cut the vegetables for the stew. They should be cut according to the principle: the longer the vegetable is cooked, the finer it is cut. Cut the bell pepper into rings, cut the onion into half rings. Cut the zucchini and potatoes into small cubes, and the carrots into slices.

Now let's fry our vegetables. Pour 2 tbsp into the pan. vegetable oil and put the frying pan on the fire. First fry the onion, bell pepper and zucchini in heated oil for 6-7 minutes, stirring. The juice released by the vegetables should evaporate.

Then add carrots and potatoes, spices, and salt to the pan. Fry the vegetables for another 10 minutes, stirring until the carrots and potatoes brown a little.

In another frying pan over high heat, fry the pieces of meat on all sides in the remaining vegetable oil, after salting the meat and adding chicken seasoning. This will take 10 minutes.

Place pieces of meat in a saucepan or cauldron, then add fried vegetables.

Cut the cherry tomatoes into halves and also add them to the cauldron.

Peel the garlic and finely chop it with a knife. Add garlic to the stew. Cut the chili pepper into rings and add it to the pan.

If you have ready-made meat broth, add 200 ml. I'll use a stock cube and add water. The bouillon cube contains salt, so I will not add additional salt to the stew.

Cover the cauldron or pan with a lid and let the stew boil. After this, reduce the heat to medium and cook the stew for another 20-25 minutes. Take a look: if the vegetables and meat are already ready, remove the stew from the heat earlier; if the vegetables are not yet soft, simmer the dish a little longer.

Place the finished vegetable stew with chicken in portions on plates and serve hot, garnished with parsley.

A full hot lunch or dinner is ready! Bon appetit!

Vegetable stew is a tasty and healthy dish. It turns out to be satisfying in itself, but meat is often included in its composition. One of the most budget options– 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 prepare vegetable stew, but not all do it correctly. As a result, for some it turns out 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 just pop into your mouth, you need to know a few rules and follow them during the cooking process.

The products included in vegetable stew with chicken have different structures. Their preparation requires spending different times. If you put them in a pan and start cooking at the same time, then as a result, either some ingredients will turn out damp, or others will be overcooked and turn into mush. For this reason, it is necessary to know and follow the sequence of product placement. So, meat is always put in first, even if it is chicken. Then hard vegetables such as carrots, potatoes, turnips are added. Then more tender vegetables are added: young cabbage, zucchini, eggplant. However, if you take mature cabbage rather than young cabbage, it is advisable to put it before potatoes, since it has a coarser structure and takes longer to cook.
If you don't want vegetables to be lost during stewing beautiful shape, they need to be fried first. The poultry meat is also fried first to keep it juicy.
Chicken in vegetable stew will be more juicy if it has not been previously frozen and then defrosted. If you decide to cook stew from frozen poultry, you need to let it thaw in the refrigerator without using 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, it becomes higher in calories.

By following the above rules, you will certainly prepare a tasty and beautiful-looking vegetable stew with chicken according to any of the selected recipes. It will be even more appetizing if you sprinkle it with fresh herbs before serving, after chopping them with a knife.

Vegetable stew with chicken and eggplant

chicken – 1.5 kg;
sweet pepper – 1 kg;
eggplants – 0.5 kg;
tomatoes – 0.5 kg;
onions – 0.2 kg;
zucchini – 0.3 kg;
sugar - a pinch;
salt, pepper - to taste;
vegetable oil - as much as needed.

Cooking method:

Rinse the chicken carcass, already gutted, thoroughly, wipe dry with a kitchen towel and cut into portions.
Wash young eggplants and zucchini. Peel the eggplants.
Cut the eggplants and zucchini in half lengthwise. Cut into semicircles about half a centimeter thick.
Immerse the eggplants in salted water for 20 minutes, then rinse well and dry with napkins. This must be done to remove solanine - harmful substance, which gives eggplants 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 their stems, and remove the seeds. Cut each pepper lengthwise into 4 pieces, cut into slices slightly wider than onions.
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.
Place the chicken in a cauldron and place the zucchini and eggplant in its place. Fry them for 5-7 minutes, transfer to the chicken.
Place onions, peppers, and tomatoes in a saucepan, fry them for 4–5 minutes, and also place in the cauldron.
Pour in a little water, add salt, sugar, spices to taste.
Place the cauldron on low heat and simmer the vegetables and chicken under the lid for 30 minutes.

Video recipe for the occasion:

Vegetable stew with chicken is a complete dish. There is no need to additionally prepare a side dish or meat dish for it. This recipe makes a good 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 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.
Dilute the tomato paste with water, add parsley, salt and pepper to this mixture.
Heat 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 the food into the cauldron tomato sauce. Place the cauldron on the fire and simmer the vegetables with chicken fillet until the liquid evaporates.

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

fillet chicken breast– 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.

Cooking method:

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 and 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 – delicious dish, which can be prepared according to the most different recipes. Knowing a few rules, even an inexperienced cook can handle its preparation.