Vegetable stew with chicken

It couldn’t be better, these recipes will come during the season of fresh vegetables, the abundance of which will allow everyone to choose something to suit their taste and color. And for satiety and flavor, don’t neglect adding chicken. Choose your favorite cooking method and enjoy cooking.

Vegetable stew with chicken and potatoes in the oven

The oven allows you to evenly bake all the vegetables and marinated chicken thighs, while you will not leave your friends and family without a fragrant golden crust, which guarantees the success and recognition of the dish at the table.

1. 
   How to cook a delicious vegetable stew with chicken? Since the main ingredients in this stew are chicken and potatoes, cut as many peeled potatoes as possible.
2. 
   Then randomly chop the onions and carrots.
3. 
   Place all vegetables in a common bowl, add salt, pepper and mix well.
4. 
   Let's start preparing the meat. After the chicken thighs have been washed well, add salt, pepper and any spices for meat. Next, add the garlic passed through the press and mix everything well. Leave the marinated meat for 30 minutes.
5. 
   After this time, place the vegetables marinated with meat into the prepared baking sleeve.
6. 
   We secure the sleeve at both ends and place it on a baking sheet, which we place in an oven preheated to 200 degrees. Bake until fully cooked for 50-60 minutes.
7. 
   After this time, check the readiness of the meat; it should be covered with a pleasant golden crust.
8. 
   Serve the finished dish hot, divided into portions, and sprinkle with any fresh herbs.

We wish you bon appetit!

How to cook vegetable stew with chicken, cabbage and potatoes?

The same recipe that contains the entire range of vegetables and flavors that can only be obtained in an urban environment. This vegetable stew can be safely prepared not only for lunch, but also for dinner, as you will be guaranteed lightness, satiety and a pleasant aftertaste.

Cooking time: 100 min.

Cooking time: 70 min.

Servings – 4-6.

Ingredients:

• Chicken legs – 2 pcs.
• Potatoes – 400-500 gr.
• Carrots – 2 pcs.
• Zucchini – 350 gr.
• Eggplant – 1 pc.
• Onions – 1 pc.
• White cabbage – 350 gr.
• Tomatoes – 200 gr.
• Dried dill – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash the chicken legs thoroughly and cut into several pieces, separating the drumstick from the thigh.Immediately salt and pepper the chicken and mix well and then leave for 10 minutes to soak.

2. Let’s start chopping the prepared vegetables. First, chop the cabbage.

3. To prepare, cut the young zucchini into small cubes along with the peel.

4. Then cut the eggplant into small cubes in the same way.

5. Chop the pre-peeled onion.

6. Roughly chop all the tomatoes.

7. Then cut the potatoes and leave them in cold water, and finally grate the carrots on a fine grater. At this stage, the process of preparing vegetables is completed.

8. Let's start preparing the vegetable stew. Heat a frying pan with vegetable oil over high heat and add the prepared chicken to fry until golden brown.

9. Add the previously shredded cabbage to the fried chicken and continue frying for seven minutes, constantly stirring the contents.

10. Then add eggplant, zucchini and potato wedges. Mix all the vegetables well, add a little cold water and leave to simmer over low heat until softened. This will take about 20 minutes.

11. To fry, heat a separate frying pan and sauté the onions and carrots over medium heat for three minutes. After this time, add the chopped tomatoes and continue to fry, without reducing power, for another five minutes, stirring constantly.

12. By this point, the vegetables have managed to stew and release their own juice. Add the roast to the stew and simmer under a closed lid over low heat for about 20 minutes.

13. After 20 minutes, bring the stew to taste by adding salt, pepper, dried dill and any spices to your taste.After everything is well mixed, turn off the heat and leave to steep under the lid closed for 10-15 minutes.

14. All vegetables are saturated with each other’s aromas and become more appetizing, which means that the dish can be served.

We wish you bon appetit!

Delicious and satisfying stew with chicken, zucchini and potatoes in a frying pan

When stewing vegetables, zucchini is so identical to potatoes that it can actually become a substitute. A fresh and slightly dry dish of potatoes with meat immediately becomes tender and juicy. Therefore, only you can decide which vegetable will dominate on your plate.

Cooking time: 90 min.

Cooking time: 45-50 min.

Servings – 4-6.

Ingredients:

• Chicken – 400-500 gr.
• Potatoes – 400 gr.
• Carrots – 1 pc.
• Tomato – 1 pc.
• Onions – 1 pc.
• Bell pepper – 1 pc.
• Garlic – 3 teeth.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

1. Fry the prepared chicken fillet in a generous amount of vegetable oil. Fry on both sides for 20 minutes until golden brown.

2. Then add coarsely chopped potatoes and fry them for 10 minutes, stirring occasionally.

3. As soon as it becomes softer and begins to crust, add salt to the contents of the pan and mix well again.

4. Add chopped carrots, bell peppers and tomatoes to the fried chicken and potatoes.

5. Finally, add the zucchini slices and onion rings. Also at this stage, add salt and mix everything well.

6. Cover the pan with a lid and simmer the vegetables for 10 minutes.

7. A few minutes before turning off, add ground black pepper and pressed garlic.

8.Next add chopped, fresh herbs. And leave the stew under the closed lid for five minutes.

9. Serve the vegetables and meat hot.

We wish you bon appetit!

PP vegetable stew with chicken breast

Vegetable stew contains such a wide variety of vegetables that you will definitely be able to please everyone at the table. And to make the dish rich in protein and satiate your body, don’t forget to add tender chicken breast.

Cooking time: 90 min.

Cooking time: 40 min.

Servings – 2-4.

Ingredients:

• Chicken breast – 2 pcs.
• Sweet bell pepper – 3 pcs.
• Potatoes – 3 pcs.
• Tomatoes – 4 pcs.
• Onions – 2-3 pcs.
• Eggplant – 2-3 pcs.
• Zucchini – 1 pc.
• Carrots – 2 pcs.
• Garlic – 4 teeth
• Olive oil – 15-20 ml.
• Salt - to taste.
• Ground black pepper - to taste.
• Greens - to taste.

Cooking process:

1. Wash the chicken breast well and cut into very large pieces, which are then sprinkled with salt, ground black pepper and other spices to your taste. Pour olive oil over the spices. Let the chicken breast marinate for 30 minutes.

2. At this time, we will start cutting vegetables, which will also need to be pickled. Roughly chop the pre-washed and dried eggplants, then sprinkle them with salt and leave them aside for 25 minutes.

3. In a way convenient for you, chop all the vegetables that are given in the ingredients.

4. And the chicken breast has already managed to marinate. Place it in a heated frying pan; you don’t need to add oil, since the breast is greased with olive oil.

5. Add chopped onion to the prepared fillet and fry for five minutes until it is browned.

6. Then lay out the eggplants and continue to fry, stirring.

7.After five minutes, add carrots, potatoes, zucchini and keep for five minutes. The vegetables have already released their own juice, in which they will be stewed.

8. 10 minutes before turning off, add bell peppers, chopped herbs, tomatoes and garlic to the frying pan. Mix everything lightly and simmer, covered, for 10 minutes.

9. The stew is ready. Serve exclusively hot.

We wish you bon appetit!

Step-by-step recipe for cooking vegetable stew with chicken in a slow cooker

There is no shame in serving such a bright vegetable dish even at the holiday table. Especially considering the fact that you don’t have to stew everything yourself, waiting at the stove, because the multicooker will do it all for you.

Cooking time: 90 min.

Cooking time: 60 min.

Servings – 4-6.

Ingredients:

• Chicken – 800 gr.
• Sweet bell pepper – 1 pc.
• Potatoes – 3 pcs.
• Tomatoes – 2 pcs.
• White cabbage – 1 pc.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Zucchini – 1 pc.
• Eggplant – 1 pc.
• Paprika - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Water – 100 ml.

Cooking process:

1. Most of the time is spent preparing the vegetables that make up our stew. Grind the onions and carrots in your usual way.

2. Next, cut the eggplant along with the peel.

3. Since the vegetables are seasonal and young, their peel is thin, without peeling it, cut the zucchini into cubes.

4. Chop the bell pepper very finely.

5. Cut the peeled potatoes into small cubes and place them in a bowl of cold water so that they do not have time to darken.

6. Shred the cabbage into thin slices.

7. Finally, all that remains is to chop the tomato and add it to the bowl with the rest of the vegetables.

8. Wash and dry the chicken meat well.Then we season the prepared meat along with vegetables with paprika and ground black pepper. Don't forget to add a little salt.

9. Instead of vegetable oil, pour the required amount of water into the bottom of the multicooker bowl and lay out some of the mixed vegetables.

10. Then lay out some of the chicken and again the vegetables. Thus, we alternate a layer of vegetables and a layer of meat. We compact all the contents well and close the lid of the multicooker. We set the “stew” mode and cook the stew for an hour.

11. After this time, we check the readiness of the vegetables by stirring our stew.

12. Place the finished dish in portions and decorate with any fresh herbs. This will make it as fresh and bright as possible for summer.

We wish you bon appetit!

Delicious vegetable stew with chicken, stewed in a pan

There is nothing easier than preparing a delicious, dietary and nutritious dish using only one pan. The recipe details the entire cooking sequence along with attached photographs, thanks to which both experienced and novice housewives can cope with the cooking process.

Cooking time: 80 min.

Cooking time: 50-55 min.

Servings – 4.

Ingredients:

• Chicken fillet – 400 gr.
• Potatoes – 400 gr.
• Carrots – 2 pcs.
• Patisson – 400 gr.
• Onions – 100 gr.
• Celery – 120 gr.
• Hot pepper – 1 pod.
• Chicken broth – 450 ml.
• Olive oil – 20 ml.
• Bay leaf – 3 pcs.
• Cilantro – 1 bunch.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. First, chop the celery stalks along with the hot pepper and send them to fry in a low saucepan with a small amount of olive oil. Your kitchen will be filled with the aroma of these ingredients literally within 3-4 minutes.

2.Next, add the diced onion and sauté until translucent.

3. At the same time, let’s prepare the meat. We wash the chicken fillet, remove all bones and skin, then chop it into thin strips. Place the chopped meat in a saucepan with the onions and fry over low heat for five minutes, constantly turning so that the meat does not dry out and is tender.

4. Peel the carrots and cut them in a way convenient for you, for example, into cubes and add them to the main mass.

5. Chop the potatoes very coarsely and send them right after the carrots.

6. Wash the young squash, chop it very coarsely and combine it with the browned vegetables.

7. Fill the entire contents with chicken broth, add salt, add bay leaves and bring to a boil under a closed lid. Then simmer the stew over low heat for 40-45 minutes, stirring occasionally so that the vegetables do not burn.

8. When the vegetable mixture has boiled and thickened, chop a bunch of cilantro and place it in a saucepan. Cook for another five minutes until fully cooked and pour into plates.

We wish you bon appetit!

How to cook a delicious vegetable stew with chicken and eggplant?

If you cook vegetable stew, then only with the addition of a wide variety of vegetables. Do not be afraid of eggplants that are neutral in taste, because during the cooking process they become spicy, tender and at the same time do not cover the taste of the other ingredients, but only make it even more pronounced.

Cooking time: 50 min.

Cooking time: 25 min.

Servings – 6.

Ingredients:

• Chicken fillet – 500 gr.
• Onions – 100-150 gr.
• Zucchini – 200 gr.
• Eggplant – 200 gr.
• Carrots – 150 gr.
• Bell pepper – 100 gr.
• Tomatoes – 150 gr.
• Mushrooms – 100-150 gr.
• Garlic – 5 teeth.
• Olive oil – for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. We wash the peeled carrots and cut them into small cubes, which we first fry in a frying pan heated with vegetable oil.

2. We also peel the onion and chop it as large as possible. Add chopped onion to carrots.

3. Cut the fillet into thin strips and beat with a kitchen hammer.

4. Heat a second frying pan with olive oil and fry the chopped chicken fillet well.

5. As soon as the slices begin to change color to golden, transfer them to the carrots and onions. Mix everything well and continue frying.

6. At the same time, cut the bell pepper into large strips, take two colors for brightness, and send it to the meat and vegetables.

7. Slice the young zucchini along with the peel.

8. Also cut the eggplant into smaller pieces.

9. Plus, in addition to all the vegetables, we chop the prepared champignons. Due to them, the dish is saturated with protein and aroma.

10. Lastly, cut the tomatoes into small quarters. Place all the vegetables one by one in the pan and simmer for about five minutes. Five minutes before turning off, add salt, pepper and crushed garlic.

11. Keep the finished stew under a closed lid and off the heat for 10 minutes. Only after that we put it on plates and serve it to the table.

We wish you bon appetit!

Fragrant vegetable stew with chicken and mushrooms in a frying pan

For mushroom lovers, the choice will be obvious. Vegetable stew will definitely become more flavorful with both store-bought champignons and wild mushrooms.And at the end, so that all components can fully reveal themselves from their best side, we will prepare a smooth and thick milk sauce.

Cooking time: 50 min.

Cooking time: 30 min.

Servings – 4-6.

Ingredients:

• Chicken fillet – 500 gr.
• Onion – 1 pc.
• Champignons – 200 gr.
• Wheat flour – 3 tbsp.
• Zucchini – 1 pc.
• Paprika – 1 tsp.
• Milk – 1 tbsp.
• Chicken broth – 1 tbsp.
• Bell pepper – 3 pcs.
• Butter – for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Before starting cooking, we recommend chopping all the necessary products that we will need in the future. And first of all, fry the chopped chicken fillet for a short time.

2. Remove the fried pieces and add butter to a heated frying pan.

3. Literally immediately add randomly chopped onion and fry until a tender golden crust forms, stirring it constantly.

4. As soon as the onion has become softer, chop bell peppers of various colors and fry together with the onion for five minutes.

5. After this time, add the prepared champignons and zucchini and continue to simmer the entire contents, stirring constantly.

6. Finally, lay out the previously fried pieces of chicken and keep them on low heat for a couple of minutes.

7. When the vegetables begin to release juice, season with paprika, salt and ground black pepper. And then fill the entire contents with flour.

8. For the next stage, combine the milk with the prepared broth and pour it into the frying pan with the semi-prepared stew, then continue to simmer for another 15 minutes. During this time, our sauce will thicken and become very smooth.

9. Stew with chicken and mushrooms is ready. It turned out as juicy, beautiful and tasty as possible.

We wish you a pleasant meal!