Chicken stew with vegetables. Vegetable stew with chicken Vegetable stew with chicken in a pan

Nowadays, more and more people are becoming adherents of 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, the chicken is fried in vegetable oil 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, tomatoes - in cubes, carrots, sweet peppers - in strips. 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. By letting the vegetable stew sit for 20-30 minutes under heating, you can significantly improve its taste.

Prepare the required set of ingredients. Wash the chicken fillet, dry it, cut it into small pieces of the same size. Heat vegetable oil in a cauldron (frying pan or thick-walled saucepan) and lay out the fillet pieces.

Fry the meat over high heat for 2-3 minutes on each side, add salt to taste. A golden brown crust should appear on the meat.

Wash the zucchini, dry and cut into medium-sized pieces. If the zucchini is young, there is no need to peel it.

Wash the tomatoes. Make a cross-shaped cut on each tomato. Pour boiling water over the tomatoes until they are completely submerged and leave for 1 minute. Then rinse the tomatoes with cold water and remove the skins. Cut the pulp into small cubes.

When the chicken is fried, add shredded cabbage and onion to the meat, simmer for 5 minutes over medium heat, stirring occasionally.

Then add the zucchini to the meat and vegetables.

Follow the zucchini with tomatoes. Add salt to taste and stir. If the tomatoes are very sour, you need to add a little sugar.

Cover the cauldron (pot or frying pan) with a lid and simmer the vegetable stew with chicken fillet over low heat for about 30 minutes, stirring occasionally.

A very tasty, juicy stew with vegetables and chicken fillet is ready. Let it brew a little and you can serve it.

Bon appetit!

Vegetable stew with chicken- country option. Let's prepare an easy low-calorie diet 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 the full 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. To quickly prepare a vegetable stew, let’s take chicken fillet, which is known to be 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 do not recommend using butter right away, since when frying it loses all its 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 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.
The sweet pepper 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 about 7 minutes. You shouldn’t simmer fresh vegetables for a long time; 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:
A wonderful, healthy 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 check out an interesting and incredibly tasty recipe for 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, the lentils and chicken are 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,
bulb onions,
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 and 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.

Is 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.
Lay the remaining 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!

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 pods (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 cups;
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 roasting 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 pieces of fried chicken fillet on top of the potatoes. 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 supplement 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 with chicken fillet has long been my favorite among dishes that are prepared quite quickly and simply. If you have just begun to master cooking, then this is exactly the dish that you should definitely learn. Believe me, your efforts will be appreciated by everyone in your household.

Recipe for chicken stew with potatoes and vegetables

I offer you my favorite recipe for vegetable stew, which I often prepare during the season of young vegetables, and always cook it with chicken fillet.

Stove, board, knife, deep frying pan (wok) with a lid, vegetable grater, large spoon, several small bowls.

Ingredients

How to choose ingredients

You can also make this stew with new potatoes, and zucchini can be substituted for the zucchini. As for the tomato sauce, you can use regular tomato paste instead.

Step-by-step preparation

Wash the chicken fillet (250 g) and cut it into small cubes.
Place the fillet in a deep bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.
Mix everything well with your hands.
Add 2-3 tbsp. spoons of mayonnaise and mix again.
Leave to marinate for 15-20 minutes.
Heat 3-4 tbsp in a deep frying pan. spoons of sunflower oil and cook the marinated fillet over high heat under the lid, stirring regularly.
Cut 1 onion into small cubes and add to the fillet, continuing to simmer.
Grate peeled carrots (1 pc.) onto a medium grater and add to the pan.
Now dice 1 zucchini and add it to the stew.
Peel 2 potatoes and cut them into small cubes. Add potatoes to skillet.
Combine water (1 cup) and a little sauce (2-3 tablespoons). Mix well and pour into the stew.
Simmer until cooked and at the end add 2-4 sprigs of finely chopped herbs.

Video recipe for cooking vegetable stew with chicken and potatoes

Making vegetable stew with chicken breast will be much easier if you watch this short recipe video.

Recipe for stew with chicken and vegetables in a slow cooker

It will be even easier to stew vegetable stew with chicken in a slow cooker, so I offer you another step-by-step recipe for this dish.

Cooking time: 40 minutes.
Portions yield: for 2 people.
Calories: 100 g – 84.4 kcal.
Necessary equipment and utensils: In addition to the multicooker, you will need a cutting board, a knife and a large wooden spoon.