Chicken breast stew. How to make chicken stew

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It's summer now, and in order to be nourished with vitamins, you need to eat more vegetables or prepare a variety of delicious dishes from them. Chicken stew with potatoes and vegetables is just such a summer dish that will appeal to both adults and children. It is quite simple to cook it, and you can use any vegetables to prepare this healthy dish: eggplants, zucchini, cabbage, onions, tomatoes, carrots, bell peppers, potatoes, green beans, asparagus, etc.

Ingredients:

• chicken fillet 200 g
• bell pepper red 1 pc
• yellow bell pepper 1 pc
• onions 1 pc
• carrot 1 pc
• fresh tomatoes 2 pcs
• dill 1 bunch
• zucchini 1 pc
• vegetable oil 70 g
• garlic 3 prongs
• ground black pepper
• medium-sized potatoes 2 pcs
• frozen green beans 200 g

Preparation:

1. The first step for cooking vegetable stew with zucchini and chicken is to fry the chicken fillet, cut into pieces of medium size, in a separate frying pan in vegetable oil until tender.
2. It also needs to be pepper and salt to taste during frying. Then, in another larger pan, first fry the onions, cut into small cubes, and carrots, cut into strips.
3. Then add to the carrots onions, bell peppers of two colors, cut into strips, zucchini cut into large cubes and frozen green beans.
4. At the end of frying vegetables, add fresh tomatoes, cut into large pieces, salt, pepper, add seasonings to taste, mix thoroughly, cover and simmer all vegetables for chicken ragout with potatoes and zucchini for another 5 minutes under the lid on low heat.
5. When the vegetables are ready, add to them fried pieces of chicken breast, finely chopped dill, garlic passed through a press, stir, simmer for one or two minutes, cover and turn off the heat.
6. Chicken stew with vegetables should be soaked and soaked for about five minutes with all the products from which we cooked it.
7. Potatoes for chicken ragout with potatoes can be boiled separately and served hot by placing them along with the prepared vegetable stew with chicken breast on a serving plate. Or you can cut into cubes and simmer with other vegetables in a pan while stewing vegetable stew with chicken fillet.
8. Serve the Vegetable Zucchini Chicken Stew recipe with green beans in separate portioned bowls hot. If you think that this dish is high in calories, then you are mistaken. Vegetable stew with chicken, its calorie content is only 84 kcal per 100 g of product and you will not get better from such a dish.

Vegetable stew with chicken in a slow cooker

But this electric kitchen appliance is the easiest way to cook vegetable stew with chicken and potatoes! To cook stew with chicken and vegetables in a multicooker, cut the chicken breast into small pieces and put it in the multicooker bowl. You also need to cut the peeled potatoes, finely chopped onions, tomatoes, eggplant and carrots into pieces if you cook chicken and potatoes stew in a slow cooker. All chopped vegetables need to be added to the chicken fillet in the multicooker bowl, salt, pepper and gently mix the cooking vegetable stew with eggplant and chicken. Add a little chicken broth to the bowl, close the lid of the multicooker, set the timer for 40 minutes and cook the stew with chicken in the multicooker on the "Stew" mode.

Vegetable stew with turkey

You can cook both chicken stew with vegetables and turkey meat. To prepare a turkey stew with vegetables, you must cut into pieces of the same size, both the turkey meat and the vegetables with which you will cook this dish. It is convenient to cook such a dish in a large saucepan. First you need to stew the turkey meat, cut into pieces. Then add to it the onions, carrots, tomatoes, eggplants, potatoes, cut into pieces, sprinkle with ground black pepper, salt, your favorite seasonings, mix, and then simmer the vegetable stew with turkey meat under the lid until cooked.

Vegetable stew with chicken and eggplant

Ingredients:

• Onions - 1 pc.,
• Chicken fillet - 300 gr.,
• Tomatoes - 2 pcs.,
• Half an eggplant,
• Tomato sauce - 2 tbsp spoons,
• Bulgarian pepper - 2 pcs.,
• Sunflower oil,
• Bay leaf - 2-3 pcs.,
• Salt and spices
• Parsley

Vegetable stew with chicken and eggplant - recipe:

1. At the very beginning of cooking the stew, you need to prepare the vegetables. Wash the tomatoes, eggplant and bell peppers. Cut the onion into medium cubes.
2. Bell pepper, peel, cut into medium strips.
3. Dice the eggplant with the skin.
4. Chop the tomatoes into small wedges.
5. Wash the chicken fillet. Cut it into 3 x 3 cm cubes.
6. All products are ready and you can start stewing the stew directly. According to the classics of the genre, stew should be stewed in a cauldron, gosyatnitsa or saucepan. If you do not have such utensils, then you can even use an ordinary frying pan with a deep bottom. Place the chicken fillet in a hot skillet.
7. While stirring, fry it in vegetable oil for 3-4 minutes. Then put the bell peppers, tomatoes, onions and eggplants in the pan.
8. Add 2-3 bay leaves for aroma. Add salt and spices. For a spicier meal, add red pepper or finely chopped chili.
9. Mix vegetables with chicken. Reduce heat and simmer for 10 minutes.
10. Add tomato sauce. Stir the stew again and let simmer for another 5 minutes.
11. Serve it hot, sprinkle with finely chopped herbs. Enjoy your meal. Next time I will definitely tell you how to cook vegetable stew with chicken in the oven.

Chicken stew

Products you will need to prepare the dish:

• 145 g chicken or 165 g goose or 154 g duck
• onions (onions) - 25 g
• potatoes - 100 g
• 20 g turnips
• 15 g tomato puree
• carrots - 20 g
• 10 g poultry fat
• butter - 10 g
• parsley - 5 g
• sauce - 125 g
• greens
• spices

Chicken stew - recipe:

1. Chop the chicken carcasses into pieces (2-3 per serving), sprinkle with salt, fry, then stew or, without chopping, stew and fry, then chop the whole carcasses into portioned pieces. Cut the potatoes into wedges or cubes and fry.
2. Cut carrots, turnips, parsley and onions into wedges and sauté with butter.
3. Put the pieces of fried poultry in a saucepan (a deep frying pan, preferably a cast iron), add prepared vegetables and potatoes, a bunch of herbs with spices (bay leaf, pepper, cloves, cinnamon), pour red sauce so that the side dish is completely covered, add tomato puree, cover the dishes with a lid and simmer in the oven.
4. When the stew is done, remove the spices and store the stew until serving on a bain-marie. For mass production of this dish, simmer poultry pieces and garnish with spices separately.

Chicken stew

Ingredients:

• 400 g chicken
• 120 g carrots
• 120 g onions
• 150 g turnips
• 150 g tomatoes
• 30 g butter
• parsley
• pepper
• salt to taste

Preparation:

1. Rinse the prepared chicken, chop into pieces. Peel onions, carrots and turnips, rinse and cut into pieces.
2. Rinse the parsley, chop.
3. Put prepared chicken pieces into a bowl, add butter, a little water and simmer for 7-8 minutes at full power.
4. Then put vegetables on top of the chicken, salt and pepper, add a little more water (2.5-4 tablespoons of water), close the dishes with a lid and heat for another 9-10 minutes at full power. Then put the chopped tomatoes, parsley and simmer until cooked for another 5-6 minutes at full power.
5. You can serve boiled pasta as a garnish for the stew, rice. When serving the dish, sprinkle with chopped herbs.

Chicken stew

Do you want something hearty and hot? There is nothing better than a meat stew. And smoked meats will give a wonderful taste.

Stew ingredients:

• Grilled chicken about 1kg
• Smoked sausages 8pcs.
• Onion 2pcs
• 1 medium celery root
• Apple 2pcs
• Celery stalks 4pcs
• Ghee 2 tablespoons
• Salt pepper

Cooking chicken stew:

1. Chop the celery root and pour boiling water over.
2. Season with salt, add bay leaves and cook for 10 minutes. After that, discard the celery in a colander, and save the broth.
3. Cut the chicken into portions, sausages into 2-3 cm pieces, onions - in half rings, apples and celery stalks peeled from the peel and core - in medium slices.
4. In a frying pan, fry the onion and celery root in oil, then add the apples, celery stalks and sausages there.
5. After 5 min. put chicken, season with pepper, pour in 1-2 ladles of celery broth. Cook over high heat, uncovered, for about 10 minutes. Most of the liquid should evaporate.
6. Serve very hot.

Instant stew with chicken and sausages is ready. Bon Appetit!

Potato stew with chicken

Potato Chicken Stew is the dish that will help out when you need to cook a delicious quick dinner.

Ingredients:

• 1 chicken carcass;
• 2-3 kg of potatoes;
• 1 carrot;
• 1 onion;
• 1 bell pepper;
• 1 tbsp. l. tomato paste;
• 2-3 bay leaves;
• a few peas of allspice;
• a bunch of greens (dill and parsley);
• salt, ground pepper to taste.

Cooking potato stew with chicken:

1. Cut the chicken carcass into pieces, wash it thoroughly, put it in a colander so that the water is glass.
2. Heat vegetable oil in a frying pan, fry the chicken. Put the finished ruddy pieces in a saucepan.
3. My potatoes, peel, cut into large ones. 2-4 pieces depending on size
4. Pour the chopped potatoes into a saucepan with meat, do not stir.
5. We put on the stove, fill with water so that it lightly covers the potatoes on top. We turn on the stove, bring the potatoes with yam to a boil, make the fire quieter and simmer.
6. Meanwhile, finely chop the onion, fry in a pan, then add grated carrots and finely chopped pepper to it.
7. Put tomato paste in the finished fry, mix, simmer for a few minutes so that excess moisture evaporates.
8. We send the finished frying to the pot with potatoes, mix, continue to simmer over low heat until the potatoes are ready.
9. While the potatoes with meat are languishing, salt, pepper, add laurel and allspice.
10. At the end, finely chop the greens, put them in a saucepan, stir, simmer for another 5 minutes, turn off the heat. Let it brew for about half an hour.

Cooking tips:

1. It does not matter what kind of meat and vegetables you take for the dish, the most important thing is that the vegetables retain their shape and do not turn into mashed potatoes.
2. Meat is never put raw; it is pre-browned in oil in a pan.
3. To make the dish have a beautiful color and bright aroma, add tomato paste or tomato sauce to it.
4. To make the stew more nutritious, you can add flour fried in butter to it.

Chicken stew recipe

Ingredients:

• 350 g chicken fillet
• 3 onions
• 2 teaspoons of vegetable oil
• 1 carrot
• 1 bell pepper
• 1 zucchini
• 300 g green beans
• 200 g curd cheese
• 0.5 tsp Provencal herbs
• pepper mix

How to make chicken stew:

1. Cut the onion into half rings and sauté in a saucepan in vegetable oil. Add fillet, cut into strips, simmer for a couple of minutes.
2. Cut carrots into strips, pepper into small cubes. Add to the fillet and simmer covered over low heat for 5 minutes.
3. Add zucchini, cut into half rings, spices and beans. When the zucchini is clear, add the curd cheese, bring to a boil and remove from the stove. Read more:

Bon Appetit!

Chicken stew with vegetables

Ingredients:

• 1 chicken
• 1 head of onion
• 2 carrots
• 2 eggplants
• 4 bell pepper pods
• 5-6 tomatoes
• 3 cloves of garlic
• 2 tablespoons vegetable oil
• a small bunch of dill greens
• salt, ground pepper - to taste.

Cooking method:

1. Cut the eggplants into 1.5 cm thick circles, rub with salt and leave for 30 minutes. Then rinse, dry and cut into cubes.
2. Cut the chicken carcass into large pieces, rub with a mixture of salt and ground pepper to taste.
3. Peel onions and carrots, grate on a coarse grater.
4. Wash the bell pepper, remove seeds and stalks, cut into strips.
5. Fry onions, carrots and bell peppers in vegetable oil for 5 minutes, add eggplants, salt, simmer until the eggplants are soft.
6. Pour boiling water over the tomatoes, remove the skin, cut into cubes.
7. When the eggplants are tender, add the chopped tomatoes.
8. Once the tomatoes have juiced, add the chicken pieces to the stew.
9. If there is not enough liquid, then it is necessary to add water so that the liquid completely covers the chicken pieces.
10. Close the cookware with a lid.
11. Simmer for 20 minutes.
12. Peel and chop the garlic.
13. Chop the dill greens.
14. Add garlic and dill to stew.
15. Simmer until the meat is cooked (the meat should be well separated from the bones).

Chicken is one of the most inexpensive and readily available foods. You can cook many different and tasty dishes from it: chops, chakhokhbili, pilaf, stew and others. How to make chicken stew? You can use different ingredients. The stew can be served with potatoes, mushrooms, tomatoes, zucchini and other vegetables. You can also use wine when preparing. Stew is eaten as a separate dish, and can be served with various side dishes - mashed potatoes, buckwheat, pasta or rice. It all depends on preference. Try to make this dish according to the recipes below.

Chicken stew

Cut a pound into pieces Cut the onion head into half rings. Place chicken and onion in a deep saucepan. Add pepper, 2 bay leaves and cloves. Pour 180 ml. Put in a cool place for two hours to marinate. Then remove and dry the poultry meat. Heat the poultry meat in a deep frying pan and fry a little in vegetable oil. Then put it in a deep saucepan and pour over the marinade, salt. Grind 4 in a mortar, put in a stew and simmer for about an hour over low heat. Add 125 ml cream and cook for about 5 minutes. Serve the dish with noodles or mashed potatoes.

Chicken ragout with potatoes

Wash 650 g chicken fillet and cut into slices. Peel 3 bell peppers from the seeds. Dice the peppers, courgette and 450 g potatoes. Cut 90 g onions and 90 g carrots into half rings. Put the rooster on the fire and fry the chicken fillet pieces in vegetable oil. Layer the above vegetables in layers. Season with pepper, salt and pour in half a glass of water. Put 5 cloves of garlic. Cut 600 g tomatoes into circles and place them on top. Simmer in the roaster for about 40 minutes. Taste, add salt if necessary. Serve sprinkled with herbs.

Chicken stew with canned tomatoes

Cut the chicken into slices, salt and season with thyme and pepper. Fry the pieces of meat in vegetable oil and put on a plate. Cut the courgettes into slices and fry them in a skillet until tender. Set aside for the chicken. Cut the carrots into circles, and cut the onions into half rings and fry. Mash 700 g tomatoes (canned) with a fork. Dissolve 10 g of flour in 40 g of water and pour into the tomato mass, which then add to the pan with onions and carrots. Place chicken pieces on top. Bring the mixture to a boil. Simmer the stew for about 25 minutes, then add the courgettes. Warm up another 15 minutes and serve.

Chicken stew with mushrooms

Remove the skin from two chicken breasts with a total weight of about a kilogram. Then pepper these breasts, salt and roll in flour. Fry in a preheated frying pan using 50 g of margarine. Boil 250 g of mushrooms, cut them and 5 onions. Put everything to simmer in a refractory dish for 10 minutes. Pour in about 520 ml. Add 4 finely chopped garlic cloves, pepper, 2 tablespoons of ketchup, parsley and dill, salt. Place fried breasts, 250 g beans (green beans), 450 g potatoes diced and stir. Place the stews in the preheated oven and simmer for 40 minutes.

Chicken stew in wine

Cut 550 g chicken fillet into pieces. Finely chop 2 heads of onion and thin slices of 3 garlic cloves. Fry the onions in olive oil in a deep frying pan, add the chicken fillet. After 10 minutes put the garlic and stir. Then pour in the white wine so that it covers the meat and bring to a boil. Season with salt, pepper, add 2 tablespoons of tomato, a little thyme, stir and simmer for about 25 minutes until the meat is tender. In another frying pan, fry 20 g flour and add a jar of pitted olives. Pour the flour and olives into the chicken stew, stir and leave for 5 minutes under the lid. When the stew is ready, you need to put it on a dish, garnish with herbs.