Chicken stew. Recipes for delicious vegetable stew with chicken. Vegetable stew with chicken in the oven

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

Ingredients:

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

How to cook vegetable stew with chicken

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

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

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

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

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

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

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

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

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

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

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

Vegetable stew recipes

Step-by-step instructions for preparing chicken and vegetable stew. Cooking methods are described - in a frying pan and in a slow cooker. Recipes with photos and videos.

40 min

85 kcal

5/5 (1)

Stew– an easy-to-prepare, hearty hot dish. Almost every national cuisine has its own version of stew. The Italians have ragu - a thick meat sauce for pasta, the French are proud of their fricassee - stew from white meat with the addition of green peas, asparagus and mushrooms in white sauce. Goulash, popular in Hungarian cuisine, is also a type of stew, and Irish stew was glorified by Jerome K. Jerome as a dish of everything that is on the table.
Obviously, the stew has gained popularity due to its ease of preparation and many flavor options. Usually the stew is combination of meat and vegetables, the taste of which is enhanced by herbs, sauces and dressings. Today we suggest preparing a light and dietary stew that the whole family will enjoy.

Stew with chicken and vegetables

Kitchen appliances and utensils: frying pan with high sides, cutting board, knife, grater.

Ingredients

Cooking process

1. Wash the chicken fillet, dry it, cut into cubes.
   
2. Pour some sunflower oil into a frying pan to fry the chicken. Let the pan heat up for 1-2 minutes and add the chopped chicken to it. Leave the chicken to fry for about 15 minutes, stirring several times during the process.
   
3. Meanwhile, peel and dice the onion. Add the onion to the frying pan with the chicken, stir and continue frying over medium heat. Peel the carrots and grate them on a coarse grater. Pour into a frying pan and stir.
   
4. Peel the potatoes and cut into small slices or cubes.
   
5. Finely chop the cabbage and squeeze a little to make it softer.
   
6. Add potatoes and cabbage to the frying pan, mix everything well, add spices. Reduce heat, cover with a lid and leave to simmer for half an hour.
   

To make your stew of chicken with potatoes and vegetables more aromatic, sprinkle it with herbs at the end of cooking and, if desired, add a clove of garlic for piquancy. Vegetable stew is tasty and quick and can also be made in a saucepan, cauldron or even a slow cooker; the dish is ideal for pp.

Vegetable stew with chicken in a slow cooker

We suggest preparing this vegetable stew with chicken breast. It has the least cholesterol, so it great option dietary dish. Well, when frying, the breast turns out dry, but it’s perfect for a slow cooker.

Cooking time: 50 min.
Number of servings: 4.
Kitchen appliances and utensils: multicooker, cutting board, knife, several bowls, grater.

Ingredients

• Chicken breast– 3 pcs.
• Potato– 4 pcs.
• Tomato– 3-4 pcs.
• Carrot– 2 pcs.

• Onion– 2 pcs.
• Dill, parsley, bay leaf, pepper, salt.
• Sunflower oil– 40 ml.

Cooking process

1. Wash the chicken breast, remove small bones and cut into small cubes.
   
2. Pour sunflower oil into the multicooker bowl. We will cook the meat in the “Frying” mode for about 10-15 minutes. Place the meat and fry until golden brown. Do not close the lid.
   
3. Prepare all the vegetables while the chicken is roasting. Wash and peel onions, carrots, potatoes, tomatoes. Finely chop everything into cubes; you can grate the carrots.
   
4. When the chicken is fried, change the multicooker mode to “Stew” and set the timer for 30 minutes. Place all the vegetables in a slow cooker and mix with spices. Close the lid and start the program with the “Start” button.
   

This stew with chicken in a slow cooker is also very healthy dish, in which they will be stored vitamins, it dietary and is suitable for those who cannot eat fatty foods. And even the children will be delighted! Sprinkle the finished dish with herbs.
Stew can also be prepared in the oven, use the recipe for a delicious

Vegetable stew with chicken can be cooked all year round: inexpensive seasonal vegetables make it tasty, healthy, and, if desired, low in calories. There are no particular difficulties in the technology: we chop the vegetables, season them with spices and put them on the stove! Introducing the selection best recipes vegetable stew.

The national cuisine of any country in the world can boast of its own signature stew. In French cuisine, fricassee (and even gratin) can be considered analogues, in Hungarian - the famous goulash, and in Germany, for all holidays they prepare eintopf - a very thick vegetable soup with rutabaga.

In our country, the French word “ragout” has taken root, which translates as thick gravy. Although in fact the dish is a mixture of vegetables, herbs and meat: they are boiled in different combinations, or stewed in a huge cauldron. Vegetable stew with chicken is a favorite and inexpensive dish, and it is extremely easy to prepare.

For the stew we will prepare (for 6-8 servings):

• chicken weighing 1.2 kg;
• carrots – 500 g;
• onions – 300 g;
• cabbage - half a small fork;
• potatoes – 800 g.
• tomatoes – 1 kg;
• bell peppers– 1 kg;
• a large bunch of greens (cilantro, parsley, dill);
• salt, pepper to taste;
• garlic - optional;
• bay leaf - optional.

Secret: the more vegetables are used at the same time, the tastier the dish turns out.

First, wash the chicken and cut it into pieces. Dip each in flour and fry over high heat in a frying pan. Place the finished chicken in a cauldron or stewpan. We wash the vegetables, peel them, cut them into large pieces or half rings - as you like. Heat the frying pan and fry the vegetables over high heat, adding them in this order: carrots, onions, potatoes, cabbage, peppers, tomatoes.

Frying in flour is required; it will keep the chicken juicy and prevent the meat pieces from falling apart during stewing; and the flour will add thickness to the sauce.

Tomatoes are always added at the last moment: firstly, they cook instantly. Secondly, sourness can make the potatoes tougher, and it is better for them to boil properly. When the vegetables are lightly fried, add the chicken to them and simmer everything together over low heat. Don't stir the vegetables too often, otherwise they will fall apart. Also, you should not overheat the dish so that the stew does not turn into vegetable porridge.

Chicken stew is an excellent stand-alone dish and does not need any additions. But you can serve it with a spoonful of fresh sour cream - it will only benefit!

With potatoes and cabbage

In Soviet times of total shortage, when there was not enough meat, student-style or journalist-style stew was very popular: bones were added to the dish with virtually no meat. And now, in times of financial difficulties, you can feed your family on a budget with a stew made from just three simple and cheap ingredients: chicken, cabbage and potatoes.

Fry the chicken in a frying pan, add potatoes, cut into small cubes, onions, and thinly shredded cabbage. Add everything, simmer covered in a frying pan with a spoon tomato paste. In winter you can take sauerkraut, but lightly soak it in water so that it does not sour.

The simplest dish can become a signature Irish stew if you add half a glass of dark, unfiltered beer during the cooking process.

In summer and autumn it is easy to decorate the taste with ripe tomatoes, add carrots and onions. If desired, you can season the stew with bay leaves or cumin seeds. The stew is eaten warm, but, as practice shows, even a cold dish remains very tasty.

With zucchini

During the zucchini season, try adding zucchini to the dish: they will not only reduce the calorie content, make the dish dietary, but also add benefits. After all, zucchini is exceptionally rich in fiber and perfectly improves peristalsis.

You can safely add green peas, beans (green or whole grains), cauliflower, kohlrabi, pumpkin and even pieces of sour apples to any stew.

Cut the chicken and fry it over high heat until crisp. Add vegetables (cabbage, carrots, onions) to the meat and fry everything again. Lastly, add the zucchini and simmer the stew: in 10-15 minutes everything will be cooked perfectly, and the vegetables will be saturated with each other’s juice and become delicious. Serve the dish with fresh herbs, garlic, and sprinkle with matsoni or sour cream.

How to cook vegetable stew with chicken and eggplant?

It is imperative to prepare a stew with chicken and eggplants as soon as the first fruits of the “little blue ones” are ripe. This stew is the “brother” of the famous Caucasian ajapsandal, Uzbek smoke and even the queen of vegetable dishes - Armenian khashlama.

The dish will only benefit if you use young eggplants - their unique mushroom tart flavor will give the stew a spicy note, and the dish will also be quite filling.

Stew is the very dish that only benefits the next day when it infuses; True, it cannot be stored for a long time, taste qualities are lost.

We prepare everything according to classic recipe, but fry the eggplants separately. Next, combine everything together, add tomatoes and simmer until the vegetables are ready. This stew is perfect with cilantro, tarragon, basil and grated garlic.

With sour cream filling

The finished stew will be several times tastier if you prepare it as a light variation of a vegetable casserole with a cheese and sour cream crust. This is not difficult to do: just simmer the stew until half cooked, and then pour the special sauce over everything.

Make the sauce like this:

1. Beat two raw eggs With salt.
2. Add 200 ml of low-fat sour cream and mix thoroughly again.
3. Pour the stew mixture into the baking dish.
4. Sprinkle with grated cheese.
5. Bake for 10 minutes at a temperature of 220 degrees, preferably on the “grill” mode.

As soon as the crust has become golden, remove the dish from the oven and let it cool slightly. And then cut with a sharp knife and serve in portions. Be sure to garnish the stew with herbs and enjoy with young sparkling Beaujolais.

Mexican

Making Mexican-style chicken stew is easy if you're not afraid of hot and spicy dishes. Mexicans put hot peppers and corn everywhere, pouring plenty of tomato sauce on everything.

Fire stew is easy to make:

1. Cut the chicken into small pieces and fry over high heat.
2. From tomato paste or tomatoes canned in own juice, prepare the sauce: dilute with water, salt and pepper.
3. Cut carrots and onions into thin strips.
4. Finely chop the head of garlic into tiny cubes.
5. Opening the jar canned corn and red (white) beans.
6. Fry sweet, juicy bell peppers, cut into strips.
7. Add vegetables to the chicken, following the following order: carrots, onions, beans, corn, bell peppers.
8. Add two hot peppers, cut into small rings.
9. Salt, add spices.
10. Simmer the stew until all the vegetables are soft.

Mexicans are big fans of experiments: be sure to add cinnamon to such a stew, and the spice will reveal a new side.

The end result will be a spicy and very aromatic dish, reminiscent of either a sauce or a stew. It is ideal to eat with white rice, and snack on round wheat flatbreads - tortillas. They are easy to purchase at any store. A glass of tequila will effectively complete an ala-Mexican meal.

Chakhokhbili - step-by-step recipe

Chakhokhbili is a favorite Georgian chicken stew, to which a lot of onions, tomatoes and the spice hops suneli are always added.

The step-by-step recipe looks like this:

1. Fry the chicken pieces, which we first cut to the size of a matchbox (more is possible).
2. Dredge the chicken in flour and fry over high heat in a dry frying pan.
3. Fry the onion in a frying pan, add tomatoes.
4. Combine chicken, onions, tomatoes, season with all the hops - suneli.
5. Simmer until the bird is soft.

For those watching their weight, you can prepare chakhokhbili from fillet and serve it with brown rice.

At the end, be sure to sprinkle the dish with very finely chopped cilantro, you can add a little crushed garlic. Georgians often put it in chakhokhbili walnuts– try it too, the variation turns out to be very worthy. The dish is also very fond of adjika, not the simple “store-bought” one, but the special Georgian one, which contains the most interesting herbs, spices, and special salt. They eat poultry chakhokhbili with any side dish or simply by dipping flatbreads in aromatic sauce.

Cooking a delicious dish in a slow cooker

Vegetable stew with chicken in a slow cooker can be considered the fastest summer dish. It is very appropriate in the country during the harvest season. You can safely add any vegetables, herbs, seasoning to the stew as you please. Fruits collected directly from the garden will make the taste divinely tender, and chicken will add satiety.

The multifunctional device requires only one concern - washing and cutting vegetables. Next, put the meat and vegetables in the multi-bowl and turn on the “Stew” mode. The stew will cook on its own, and you can continue doing business. If you don’t have time, you don’t have to fry the chicken; in this case, it will turn out more boiled, but still very tasty.

Be careful, you should follow the regime and set it so that it does not overcook the vegetables, otherwise the stew will “go limp”; read the instructions carefully.

If you wish, you can name dozens more recipes for this dish: the stew never turns out the same! It is enough to add a little more tomatoes - it will acquire a piquant sourness, or a little more carrots - then it will become sweeter. You can add mushrooms here, pour cream and even put sour varieties of plums. In the summer you can eat stew even every day, and in principle you won’t get tired of it. Bon appetit and bold experiments in the kitchen!

No similar materials

When I cook chicken stew with potatoes and vegetables, I don't stick to any one recipe. It's always improvisation. The main principle is to take vegetables according to the season. The beginning of summer means zucchini and new potatoes, the middle - eggplants, sweet pepper, green beans. In the fall, pumpkin is used, and in the winter, frozen vegetable mixtures and dressings for main courses are used. Essentially, a stew is vegetables stewed over low heat, so you can add whatever your heart desires to it. I highly recommend turmeric as a spice - just a couple of pinches will do the trick. ready dish much brighter and more appetizing.

This chicken and vegetable stew recipe includes zucchini, which you can substitute with something else or omit altogether. Add fresh tomatoes instead tomato sauce or a spoonful of adjika.

Ingredients

To prepare chicken and vegetable stew you will need:

• chicken meat – 500-600 g;
• potatoes – 6-8 pcs;
• zucchini – 1 small;
• carrots – 1 piece;
• onions – 2 pcs;
• ripe juicy tomatoes – 3-4 pcs;
• Sunflower oil – 3-5 tbsp. l;
• broth or water – 2 cups;
• salt - to taste;
• spices: black pepper and curry seasoning - 1 tsp each;
• hot chili pepper - to taste;
• turmeric (if there is no curry) – 1/3 tsp;
• ground sweet paprika – 1 tbsp. l;
• cilantro, parsley or other greens - a bunch.

How to cook stew with chicken and vegetables. Recipe

For the stew I took chicken thighs without bone. The meat is soft, moderately fatty, just what you need for main courses with vegetables. If you need a lighter, dietary option, cook from fillet.

I washed the chicken pieces and dried them. Seasoned with salt, paprika and pepper and left to marinate.

Advice. You don't need a lot of spices for the marinade. When frying, they will begin to burn, it is better to add them to the broth during stewing.

Without wasting any time, I peeled and cut the vegetables for the stew. The peculiarity of this dish: the vegetables are cut coarsely so that they retain their shape, texture and taste during cooking. Potatoes cut into large pieces.

I chopped the carrots into cubes. I cut the onion in the oriental style - with longitudinal feathers along the height of the onion.

It is better to take young, juicy, thin-skinned zucchini for vegetable stew. I cut the pulp into round pieces 2-3 cm thick, then into four parts. Chop the tomatoes into large pieces.

The chicken has marinated, it's time to fry. To prepare vegetable stew with chicken, you will need heavy dishes: a cauldron, a duck pot or a thick-bottomed stewpan. I cooked in a cauldron. He poured oil into the bottom, heated it, and laid out the chicken meat. Fry over high heat for about ten minutes, until a beautiful light golden crust.

He poured out the onion. I turned down the heat so that the onion strips did not burn but absorbed the fat.

I put out the potatoes. Stirred and turned up the heat a little. Stirring, heated the potatoes for several minutes.

Advice. There is no need to fry the potatoes, but it is advisable to give them time to soak in the oil.

Seasoned with black pepper, chili and curry. I really love spicy, bright food! I add pepper and various hot seasonings like curry wherever possible. If you cook according to the recipe, the stew will be spicy, so consider your taste preferences and adjust the amount of spices.

Look how delicious the potatoes have become! And the smell! Spices in hot oil reveal their aroma, and you work up a serious appetite!

Following the spices, zucchini slices are sent into the cauldron. I also give them a couple of minutes to soak up the oil and you can add broth or water.

How much liquid to pour is a matter of taste. You can make the stew like a thick soup, with plenty of gravy. Or almost without it, like stewed vegetables. After adding water, I let the stew boil, added salt and turned the heat down to barely noticeable. Covered it and left it to simmer for half an hour.

I added tomatoes to the almost finished stew of vegetables and chicken. Why at the end of cooking? Because tomatoes contain acid, it prevents the potato pulp from boiling; the potatoes will be a little dense, although they will be fully cooked. And so we first boil the potatoes thoroughly, it will thicken the gravy, and then add the tomatoes.

About ten more minutes and the vegetable stew with chicken is ready. It is advisable to let it brew and add herbs before serving. Or sprinkle vegetables and chicken pieces with chopped herbs already in the plate, as I did.

I would like to note that the recipe for chicken stew with potatoes and vegetables is very variable. It is easy to prepare and diversify by changing the proportions and composition of ingredients and seasonings. A thick stew of vegetables and chicken goes great as a stand-alone dish. For stew with gravy, there are at least two serving options: with a side dish of rice (I really like it!) or instead of soup for lunch. Bon appetit everyone! Your Plyushkin.

One version of the recipe is offered for viewing in video format: