6 Easy Ways to Make Chicken and Vegetable Stew

Seal

A universal dish - stew with chicken and vegetables. It is prepared in different countries and called differently everywhere. For Russia the word “ragout” has taken root, for France it is “fricassee” and “gratin”, and for Hungary it is simply “goulash”. Any vegetables and root vegetables that you have on hand are suitable for cooking. Add spices and herbs. In a general sense, a stew is a stewed mixture of pieces of meat and vegetables in a thick gravy. At the end of cooking, you will have a dish for everyday use and a holiday table.

• Stew with chicken and vegetables - a simple recipe
• How to cook a delicious stew with chicken and potatoes in a frying pan
• Vegetable stew with chicken, zucchini, cabbage and potatoes in a slow cooker
• How to cook vegetable stew with chicken fillet under a cheese crust in the oven
• Cooking dietary vegetable stew with chicken
• Pumpkin stew with potatoes and chicken in the oven

Stew with chicken and vegetables - a simple recipe

Don't be intimidated by the long list of products. The recipe is simple and quick to prepare. We will leave the preliminary preparation of vegetables (cleaning, washing) behind the scenes. Keep in mind that you should wash and trim the vegetables before making the recipe. A few words about spices. Take your favorite or universal ones. For example, for a stew with chicken meat, spices called “For chicken” or “For vegetables” are suitable.

Compound:

• chicken meat – 700 g;
• zucchini – 250 g;
• white cabbage – 300 g;
• bell pepper – 100 g;
• onion head – 0.5-1 pcs.;
• medium carrots – 2 pcs.;
• celery cuttings – 2 pcs.;
• potato tubers – 3 pcs.;
• red tomato – 1 pc. (you can take pickled);
• tomato paste – 1-1.5 tbsp. l.;
• sugar – 1 tsp;
• green onions – 1 bunch;
• dill – 1 bunch;
• oregano, basil, coriander - to taste;
• ground black pepper – 1-2 pinches;
• garlic cloves – 2 pcs.;
• salt - to taste;
• bay leaves – 2 pcs.;
• sunflower oil – 2 tbsp. l.

How to cook:

Pour sunflower oil into a low saucepan. Reheat. Toss in chicken pieces. Do not stir. Once the pieces are well cooked on the bottom, turn them over to the other side. Frying will take 4-5 minutes. Take a container that is convenient for stewing. It doesn't have to be a saucepan. Can be cooked in a cauldron, saucepan or deep frying pan.

Add diced onion, carrots, and celery to the chicken. Stir. Cook over medium heat.

Add spices and a little salt. Now it is necessary that the meat is well salted. Then cook with the lid closed for 2 minutes.

Meanwhile, cut the potatoes into wedges. Add to the pan with the rest of the ingredients. Simmer over medium heat until the potatoes are half cooked.

Add cabbage, bell pepper, zucchini. The pepper is in strips, the zucchini is in cubes, and the cabbage is cut into small pieces. With cabbage, the stew turns out to be especially aromatic; take white cabbage or Brussels sprouts to suit your taste.

Stir. Simmer for about 5-7 minutes under the lid.

Place the tomatoes in slices. And now pour the tomato paste mixture with 400 ml of hot water. Add sugar and bay leaf. Press the garlic cloves through a press into the pan. Stir. Cover with a lid.

Simmer until the potatoes are ready. Taste the gravy for salt, maybe add a little more salt. Navigate according to your taste.

At the end of cooking, add herbs to the pan. This is green onions, dill. If desired, take any other green leaves (parsley). Turn off the heat. Cover with a lid. Leave the stew with chicken and vegetables for 5-7 minutes. After this, serve.

Option 2: Quick recipe for chicken vegetable stew with green beans

To quickly prepare dinner for the whole family, you can use this simple vegetable stew recipe. Thanks to the fact that chicken meat and vegetables are cooked in a matter of minutes, household members will not have to wait long.

Ingredients:

• 500 gr. chicken fillet;
• 500 gr. green beans;
• two bell peppers;
• two tomatoes;
• bulb;
• a clove of garlic;
• two tablespoons of sour cream;
• a tablespoon of flour;
• spices, fresh herbs and salt.

How to quickly cook chicken vegetable stew

Peel the onion, chop it with a knife and pour it into a deep frying pan. Fry until golden in vegetable oil.

Beans - you can take frozen ones - peel and cut into pieces of 2-3 cm.

Remove the stem from the bell pepper and cut into thin strips. Finely chop a clove of garlic with a knife.

Rinse the tomatoes in water and cut into small cubes.

Wash the fillet, remove the films, cut into small pieces and add to the onion. Fry until the meat begins to brown, then pour in a little boiling water and cover the pan with a lid. Simmer for a few minutes.

Pour all the other vegetables into the frying pan, stir, and add a little water if necessary. Simmer for about fifteen minutes.

Mix flour and sour cream in a cup and add the filling to the almost finished stew. Stir and after boiling simmer over moderate heat for a couple of minutes

Before serving, decorate each portion of the stew with fresh herbs, finely cutting them. If desired, you can use any other beans in the recipe.

How to cook a delicious stew with chicken and potatoes in a frying pan

Chicken dishes belong to the category of quick recipes. A delicious stew of chicken with vegetables in a frying pan is made in about 40 minutes. Calculate the cooking time so that you can serve hot food to the holiday table.

Compound:

• chicken breast fillet – 1 pc.;
• tomatoes – 2 pcs.;
• red bell pepper – 1 pc.;
• potatoes – 300-400 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt, ground pepper - to taste;
• seasonings - to taste;
• Sunflower oil – 2 tbsp. l.

Recipe:

1. After peeling and washing the potatoes, cut them into large cubes. Cut the chicken fillet into pieces. Cut the tomatoes into smaller pieces. Pass the carrots through a grater. Cut the bell pepper into cubes. Onion - thinly cut into half rings.
2. In a frying pan, lightly fry the onion while stirring until translucent. Turn the heat up higher. Place a layer of chicken fillet on top of the onions. Fry the meat until golden brown.

For aroma and bright creamy taste, add a knob of butter to the pan.

1. Place all prepared vegetables into the pan. These are potatoes, tomatoes, peppers, carrots, onions. Add a glass of hot water, preferably boiling water. Add salt - start with 1 teaspoon of salt.
2. Turn the heat down to the lowest setting. Simmer until the potatoes are done with the lid closed.

Beef stew with potatoes

Beef can be used to prepare many different dishes. If cooked correctly, this meat will be very tasty and not dry. Stewed beef with potatoes is not only tasty, but also a very filling dish. The beef turns out soft, incredibly juicy and tender. Men will especially like this dish.

• Beef 350 gr;
• Potatoes 5 pcs;
• Onion 100 gr;
• Carrots 1 piece;
• Vegetable oil 3 tbsp. l;
• Salt, spices to taste;
• Greenery.

Prepare the beef, wash and cut into small pieces. Peel the onions and carrots. Cut the onion into small cubes. Grate the carrots on a coarse grater.

Take a large deep frying pan. Heat it over the fire, pour in vegetable oil and lay out the beef. Fry it until golden brown.

Then add salt, spices and pour in a glass of water. Cover with a lid and simmer until the water evaporates.

Once the beef is cooked through, add the vegetables, stir and fry for 5 minutes.

Peel the potatoes and cut into medium pieces. Add to the frying pan with the meat, add salt and a glass of water. Stir and cover with a lid. Simmer until the potatoes are ready.

Sprinkle the finished beef with potatoes with herbs and serve.

Vegetable stew with chicken, zucchini, cabbage and potatoes in a slow cooker

In the perfect stew, chicken pieces are surrounded by vegetables. It seems as if the meat was cooked along with the side dish. This is true. Take twice the weight of vegetables as chicken. For this recipe, 300 grams of meat and approximately 700-800 grams of vegetables are taken.

Compound:

• chicken breast fillet – 300 g;
• zucchini - 2 small vegetables;
• potato tubers – 500 g;
• cabbage – 150 g;
• carrots – 1 pc.;
• onion – 1 pc.;
• tomato paste – 3 tsp;
• sunflower oil – 2 tbsp. l;
• garlic – 2 cloves;
• sugar - a pinch;
• salt and ground pepper - to taste.

How to cook breast stew:

1. Cut vegetables and meat into cubes. Immediately turn on the multicooker to the “Frying” mode. Once the bowl is warm, add 2 tablespoons of oil. Place chicken pieces to fry.
2. After 4 minutes, add onions and carrots. To ensure a low-fat chicken stew with vegetables, do not add any more oil. Fry for another 5 minutes, stirring.
3. Add potatoes. Cook, stirring, 5 minutes.
4. Add zucchini. Fry for 3 minutes.
5. Add finely shredded cabbage and finely chopped garlic. Add some salt. Pepper it. Add tomato paste. Stir. To make the tomato paste disperse faster, add a little water - 4-5 tablespoons.

Close the multicooker with a lid. Set the “Extinguishing” mode for 20 minutes. Serve the finished chicken stew with vegetables immediately to the table.

Chicken fillet stew with eggplant, potatoes and sweet peppers

There are a lot of recipes for making stew, each of them has the right to exist and be culinary tested. We suggest preparing a stew with the addition of eggplant; perhaps this option will become your favorite.

We will need:

• Eggplant – one medium size
• Onions - two medium sized pieces
• Chicken fillet – 400 gr.
• Garlic – 2 cloves
• Tomatoes - two large pieces
• Sweet pepper – 2 pcs.
• Potatoes – 7-8 pcs.
• Sunflower oil – 5 tbsp. l.
• Salt, pepper, sugar to taste
• Carrots – 2 pcs.

How to cook vegetable stew with chicken fillet under a cheese crust in the oven

Introducing vegetable stew made from chicken fillet under a cheese crust in the oven. Very tasty! And fragrant. Treat your guests to portioned stew for the New Year or any other family holiday. The recipe is universal, you can change anything to your taste. For example, take sour cream instead of mayonnaise.

Compound:

• chicken fillet – 3 pcs.;
• salt – 1-1.5 tsp;
• ground pepper – 1 tsp;
• vegetable oil – 1 tbsp. l.;
• eggplant – 1 pc.;
• sweet pepper – 1 pc.;
• tomatoes – 2 pcs.;
• a bunch of green onions – 1 pc.;
• parsley – 1 bunch;
• garlic cloves – 3 pcs.;
• flour – 2 tbsp. l.;
• mayonnaise – 3 tbsp. l.;
• hard cheese – 100 g

How to cook:

Cut the chicken fillet into slices. Beat lightly with a hammer to even out the thickness. Sprinkle each slice with salt and ground pepper on both sides. Grease a baking sheet with low sides generously with vegetable oil. Lay out the chicken slices.

In the meantime, get on with the eggplants. The recipe uses one fruit, but you can use more. Peel the skin, cut the pulp into smaller cubes. Chop the peppers and tomatoes as well. Chop green onions and parsley for the vegetables. Add garlic here through a press. Mix everything well.

For the sauce, mix flour with mayonnaise. Mix the sauce with vegetables. Pepper it. Place about 2 tablespoons of vegetable filling on each slice of chicken.

Sprinkle grated cheese on top. Bake the stew with chicken and vegetables in the oven for 25 minutes at a temperature of 190-200˚C.

Ingredients:

• Potatoes – 600 grams
• Carrots – 2 pieces
• Onion – 1 piece
• White cabbage – 0.5 medium size fork
• Garlic – 3 cloves
• Chicken fillet – 500 grams
• Vegetable oil – 120 milliliters
• Tomato paste – 60 grams
• Black pepper - to taste
• Salt - to taste
• Parsley – 15 grams
Read also:  Chicken legs in a puff pastry bag in the oven - 5 delicious recipes

Cooking dietary vegetable stew with chicken

Low-calorie chicken breast stew is prepared without a lot of fat. A little vegetable oil and butter are used. Do you have a non-stick frying pan or heavy bottom pan? We suggest giving up oil altogether. Minimum fat – maximum benefit.

Compound:

• chicken fillet – 1 pc.;
• potato tubers – 5 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• green peas – 4-5 tbsp. l.;
• tomatoes in their own juice – 200 g;
• broth or water – 250 ml;
• flour – 1 tsp;
• vegetable oil – 1 tbsp. l;
• butter – 1 tbsp. l.;
• bay leaf – 1 pc.;
• carnation inflorescences – 1 pc.;
• allspice in peas – 2 pcs.;
• salt – 1 tsp;
• black peppercorns – 4 pcs.;
• fresh herbs - for serving.

How to make chicken stew:

1. Cut chicken fillet, tubers, carrots into large cubes. Chop the onion smaller.
2. Lightly fry the fillet in a frying pan with oil. Transfer to a saucepan for stewing. Close the lid for now.
3. Fry the potatoes in a frying pan, stirring occasionally. Once the pieces are slightly fried, add to the chicken.
4. Sauté onions and carrots. Also transfer to the pan.
5. Rub the tomatoes in their own juice through a sieve. Warm it up.
6. Heat the butter in a saucepan. Saute the flour on it for 1-2 minutes. Add tomato sauce. Whisk until the mixture is smooth. Add hot chicken broth or water. Add bay leaf, peppercorns, salt, cloves. Cook for 5 minutes over medium heat.
7. Remove the bay leaf and cloves from the sauce. Pour the mixture into the pan with the ingredients.
8. Bring the mixture in the saucepan to a boil. Reduce heat to low. Simmer covered for 25 minutes.

Add green peas. Simmer for another 7 minutes. As soon as the peas become soft, the dietary stew is ready. Before serving, sprinkle the stew with chicken and vegetables with chopped herbs.

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. They require different amounts of time to prepare. 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 ripe rather than young cabbage, it is advisable to put it in before the potatoes, since it has a coarser structure and takes longer to cook.
• If you don’t want the vegetables to lose their beautiful shape during stewing, you need to fry them 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.