Cook vegetable stew with chicken. Ragout with chickens and vegetables

vegetable stew recipes

Pokrokov's instructions for preparing stew with chicken and vegetables. Descriptions of cooking methods - on a frying pan and in a multicooker. Recipes with photos and videos.

40 min

85 kcal

5/5 (1)

Stew- Easy to prepare, a hotter dish. Chi is not in the skin of the national cuisine - its own variety of stew. Italian stews have thick meat sauce for pastures, the French write with their fricass - white meat stew with the addition of green peas, asparagus and bakery in white sauce. Goulash, popular in Ugorian cuisine, is also a different type of stew, and Irish stew is glorified by Jerome K. Jerome, like a grass from a mustache that is on the table.
It is obvious that the popularity of its stew was won by simplicity in preparing and impersonal savory options. Ring out the stew - tse eating meat and vegetables, relish any herbs, sauces and dressings. It is recommended this year to cook stew easier and more dietary, it is worthy of the whole motherland.

Ragout with chicken and vegetables

Kitchen appliances and filling: a frying pan with high sides, a small board, lower, grater.

ingredients

Cooking process

1. Remember the chicken fillet, dry it, cut it into cubes.
   
2. On a frying pan pour a part of the olive oil for coating the trigger. Let the frying pan heat up with a stretch of 1-2 quills and transfer the chopped chicken meat into it. Cover the cock with 15 quills, helping in the process of sprat times.
   
3. Time to time we clean and cut the cibula. We add the cibula to the frying pan to the trigger, mix and continue to grease on medium heat. Peel the carrot and grate it on a large grater. Wisipati on a frying pan, mix it up.
   
4. Peel the potatoes and cut them into slices or into small cubes.
   
5. Dribno shake the cabbage and troch vijati, so that it becomes soft.
   
6. We add potatoes and cabbage to the frying pan, everything is good, we add spices. Change the fire, cover it with a lid and put it out with a stretch of fire.
   

So that your stew with chickens with potatoes and vegetables becomes more fragrant, in the kitchen you can sip some greens, add a clove for piquancy to the cook Ovocheva stew is delicious and hot, you can also sprout in a saucepan, kazan, or it’s better to go to a multi-cooker, go for a walk.

Vegetable stew with chicken in multivartsi

It is recommended to prepare vegetable stew with chicken breast. They have the least cholesterol, so this is a miracle option dietary supplements. Well, when greased, the breast comes out dry, but for a multicooker, it’s just fine.

Cooking hour: 50 min.
Number of servings: 4.
Kitchen appliances and filling: multivarka, obrobna doshka, nizh, kіlka bowls, grater.

ingredients

• chicken breast- 3 pcs.
• potatoes- 4 things.
• Tomato- 3-4 pcs.
• carrot- 2 pcs.

• Tsibulya- 2 pcs.
• Creep, parsley, bay leaf, pepper, sil.
• Oliya Sonyashnikova- 40 ml.

Cooking process

1. Wash the chicken breasts, clean them from the dried bones and cut them into small cubes.
   
2. At the bowl of the multicooker, we pour olive oil. Cooking meat will be about 10-15 minutes in the "Special" mode. Spread the meat and coat until golden brown. Do not close the cap.
   
3. Prepare all the vegetables until the trigger is oiled. Cibulya, carrots, potatoes, tomatoes, pomit and clean. Dice everything into cubes, carrots can be grated.
   
4. If the trigger is smeared, the multicooker mode is changed to “Gasinnya”, the timer is set to 30 minutes. We adjust all the vegetables at the multicooker, mix with adding spices. Close the lid, start the program with the "Start" button.
   

Take stew with a chicken in a multicooker corisna strava, in which to take care vitamins, wono more dietary and pidide tim, who can not be fatter. And the children will be at the capture! I'm ready to sip the greens.
Stew can be prepared in the oven, hurry up with the recipe for the most delicious

Calorie content: not shown
Cooking hour: Not specified

Simple, savory, sitne that shvidka dish with chickens. I arc good option zastosuvanya frozen vegetables, like a stew with chickens with vegetables will be prepared in winter hour. Vletka, obviously, fresh vegetables are used for the stew. If you don’t like it from the overexploited wine, then replace it with other vegetables - for example, add the substitute for green beans to the stew cauliflower or instead of zucchini. A side dish to stew with chicken and vegetables is not needed, it is a universal herb that you can eat in yourself and pershu, and a friend.
Although there are no strict proportions in vegetable stew, it is prepared from quiet vegetables, which you have at the given moment. Moreover, in one recipe, you can vicorate fresh, frozen, and canned vegetables. In the winter, if fresh tomatoes are not tasty, it is better to add frozen tomatoes, sliced ​​​​with small pieces, or canned in wet juice to the stew.

Ingredients for stew with chicken and vegetables:

- chicken meat (stegna, gomilki, krill) - 350-400 gr;
- potatoes - 3 pcs;
- zucchini - 1 pc;
- licorice Bulgarian pepper - 1 pc.;
- carrot - 1 piece;
- tsibulya - 1 large;
- chilled kvassola frozen - 150-200 gr;
- tomatoes - 2-3 pieces (or 200 gr. tomatoes in wet juice);
- oliya roslinna - 3 tbsp. l;
- water - 1 bottle (250 ml);
- sil, black pepper, basil, oregano - to taste.

How to cook from a photo of pokrokovo

To prepare a stew with a chicken, go whether it’s parts of a chicken carcass, or rather, take stegens, krill, gomilki or stegens. The meat is fatter, the stew with it is tastier and richer. Leave the breast (fillet) for the vines, or bake it with herbs, cook in a double boiler. The selected parts of the chicken carcass are narrated with small pieces, we put the oil in good heat and brush it on the sides until a ruddy streak appears. So that the meat was not quenched, it was smeared by itself, grease it better in small portions.




If the cock is finished to be smeared, I will add to it the cibula and thin staves of carrots with pivkiltsy. We continue to coat 3-4 quills until the vegetables take in the oil.




Potatoes are far away, cut into small cubes. Dodamo to the chicken with vegetables and damo simmer in oil 5-7 quills, potatoes are to blame, lightly change the color, take in oil and meat juice. Then we pour in a bottle of water, add strength, mustard spices (you can choose them to your taste), bring to a boil. Curve the frying pan with a lid and simmer everything until the meat and potatoes are ready. Approximately for the fifth year of the cock you will become soft, the potatoes will be ready.






We add green kvass and zucchini to the stew. If the vegetables are frozen, then fill them for 1-2 hours with cold water, then pour water, kvassol and zucchini into a stew. If it is fresh, then the zucchini is clean from the skin, rіzhemo with small shmatochki (like chopsticks in a salad), kvassola is cut with 3-4 cm zavdovka shmatochki (noses and ponytails can be seen). Gasimo veggies 5-6 quills until the kvass is ready.




In the rest of the black we add in juice stew, lower vegetables - licorice pepper and tomato. Fresh vegetables are cut into small chunks, frozen in a stew without defrosting, canned tomatoes rozminaemo with a fork and add to the stew at once with juice. Curve the stew with a krishko, quench 5-6 quills until soft pepper and tomato. Vimikaєmo fire, zalishaєmo stew under the krishkoy ooze out with flavors and aroma.




We give ready-made stew with chickens and vegetables to infuse khvilin 5, put it on plates and serve it to the table. For the bazhannya in the stew for the whilina until ready, you can add sour cream, or sip on finely chopped greens, season with a fortified chasnik. It is possible for someone to click on the recipe for preparing stew with

You can cook vegetable stew with chicken tsiliy rik: Inexpensive seasonal vegetables are savory, brown, and low-calorie for bajan. There are no special folds in the technology: we cut vegetables, season with spices and add them to the stove! Proponuemo dobirku best recipes vegetable stew.

The national cuisine, whether it be the country of the world, can boast of its branded stew. In French cuisine, analogues can be used as fricas (and navit gratin), in Ugric cuisine - famous goulash, and in Nimechchyna, Eintopf is cooked in all holy places - thicker vegetable soup from swede.

In our country, the French word "stew" has taken root, as it is translated as thickly podliva. Wanting for the fact, the grass is a sum of vegetables, herbs and meat: they are boiled at different meals, or quenched at the majestic cauldron. Vegetable stew with a chicken - that inexpensive strain is loved, and it’s easy to cook її.

For the stew prepared (with rozrahunka for 6-8 servings):

• cock wag 1, 2 kg;
• carrot - 500 g;
• ripchasta cibulya- 300 g;
• cabbage - half a small fork;
• potatoes - 800 g.
• tomatoes - 1 kg;
• Bulgarian peppers - 1 kg;
• a great bunch of greenery (cilantro, parsley, krip);
• strength, pepper for relish;
• chasnik - behind the bazhannyam;
• bay leaf - behind the bajannyam.

Secret: the more vegetables are harvested at once, the more delicious the dish will come out.

For the cob, we wash the trigger and we cut it into pieces. We coat the skin in a boron and we smear it on a strong fire on a frying pan. I’m ready to put the trigger into a cauldron and a stewpan. Vegetables are washed, cleaned, cut on large shmatochki or pivkiltsya - to whom it is more appropriate. The frying pan is fired on a strong fire and covered with vegetables, laying in the following order: carrot, cibula, potato, cabbage, pepper, tomato.

Obsmazhuvannya in boroshni obov'yazkove; won't save chicken sap, don't let the meaty shmatochkas spread during the hour of extinguishing; and borosno fill the sauce with density.

Always put tomatoes at the rest of the moment: first, the stench of the mitte is prepared In a different way, the sourness can sprout the zhorstkіsh potatoes, and the yoma will be better boiled, like the following. If the vegetables are lightly oiled, we give them a trigger and extinguish them all at once in the right fire. Don’t wart the vegetables too often: otherwise the stench will fall apart. Likewise, it is impossible to change the grass on the fire, so that the stew does not turn into vegetable porridge.

Ragout with a chicken is a miraculous independent herb and does not require additional. Ale, a spoonful of fresh sour cream can be given to the new one - it only wins!

With potatoes and cabbage

At the Radian hour, there was a total shortage, if there was no meat, it was even more popular stew in the student's way and in the journalistic way: the grass was given brushes practically without meat. At the same time, at the hour of financial trouble, it is possible to budget stew with all three simple and cheap ingredients: chicken, cabbage and potatoes.

We smear the chicken on a frying pan, add potatoes there, cut into small cubes, the head of the cibula, and thinly shredded cabbage. We add salt to everything, quench it with a lid on a frying pan with a spoonful of tomato paste. You can take sauerkraut in return, and soak the troch by the water, so that it does not sour.

The simplest thing is to become a firm Irish stew, as in the process of preparing, add half a bottle of dark unfiltered beer.

It is easy to embellish the taste of autumn with fresh tomatoes, add carrots and cibula. For bazhannya, you can season the stew with a bay leaf, or for the last day. To eat stew at a warm looking, but, as practice shows, the cold grass is filled with more savory.

Z zucchini

In the season of zucchini, try to add zucchini to the strain: it’s better to reduce calorie content, increase dietary grass, and add crusty. Aje zucchini - vignyatkovo bagatі on kіtkovina і vіdmіnno improve peristalsis.

You can boldly add to any kind of stew green peas, kvassola (pod or in grains), cauliflower, kohlrabi, garmelon and sour apples.

We cut the cock, we smear it on a strong fire to the quick. Vegetables (cabbage, carrots, tsibula) are added to meat and are brushed again. Leave the zucchini and simmer the stew: for 10-15 quills, everything will be perfectly prepared, and the vegetables will seep out of juice one by one and become miraculous. We serve grass with fresh greenery, a chasnik, we water matsoni or sour cream.

How to cook vegetable stew with chicken and eggplant?

Cooking stew with chicken and eggplants is absolutely necessary, the first fruits of the “blue ones” have ripened well. Take stew is a native “brother” to the famous Caucasian ajapsandal, Uzbek dimlyami and navit queen vegetable crops- Virmensky khashlami.

Strava only wins, as you will vicorate the young eggplant fruits - their unique mushroom tart flavor will add a spicy note to the stew, and finish the dish with sourness.

Stew that very grass, which only wins the coming day, if it comes on; True, you can’t save Yogo for a long time, savory flavors ruin.

We prepare everything for classic recipe ale eggplant smeared with cream. We gave it all at once, adding tomatoes and quenching until the vegetables are ready. The whole stew is ideally served with cilantro, tarragon, basil and grated tea.

With sour cream filling

When ready, the stew will be savory at the spice of times, as if preparing a new light variation of the vegetable casserole with a syro-zmitanoy zest. It’s not easy to do it: it’s enough to simmer the stew until it’s ready, and then pour it with a special sauce.

Robimo sauce like this:

1. We beat two sirih eggs from sill.
2. We add 200 ml of low-fat sour cream there, and once again mix well.
3. Pour the sumish stew, put it in the form for baking.
4. Let's sit down and rub it with cheese.
5. We order 10 quills at a temperature of 220 degrees, bagan on the grill mode.

So soon the egg turned golden, we take the dish out of the oven and let it cool down a bit. And then we cut it with a host knife and serve it in portions. Gently adorn the stew with greenery and enjoy the young sparkling beaujolais.

mexican style

Cooking a stew with a chicken in the Mexican style is easy, because you are not afraid of gostri and spicy herbs. The Mexicans put hot peppers and corn on top, brightly pouring everything with tomato sauce.

"Vognenne" zrobiti stew is simple:

1. The chicken is cut on dry shmatochki and smeared on a strong fire.
2. From tomato paste or tomatoes, canned in wet juice, prepared sauce: diluted with water, salt, pepper.
3. Carrots and cibula are cut into thin straws.
4. The head of the watchmaker is finely cut on critical cubes.
5. Open a jar of canned corn and red (white) kvass.
6. Covered with licorice, juice Bulgarian peppers, sliced ​​​​straws.
7. We add vegetables to the trigger, dotrimuyuchi such blackness: carrot, cibula, kvassola, corn, bell pepper.
8. We add two hot peppers, sliced ​​with small calves.
9. Solimo, add spices.
10. Gasimo stew to the softness of all vegetables.

Mexicans are great lovers of experimentation: put cinnamon in the stew, and spices come out of the new side.

At the end of the day, a spicy and even more fragrant dish will guess which is sauce, which is stew. Yogo is ideally served with white rice, and eaten with round wheat shortcakes - tortillas. It's easy to come to any shop. A glass of tequila is the perfect way to end an a la Mexican meal.

Chakhokhbili - pokrokovy recipe

Chakhokhbili - a favorite with Georgian stew with kurki, where obov'yazkovo add richly roasted tsibuli, tomato and spice hop suneli.

Pokrokovy recipe looks like this:

1. Obsmazhuєmo shmatochki triggers, yakі poperednо razrіzaєmo to razmіru іz sirnikovoї box (maybe more).
2. We roll the cock in a boron and we smear it on a strong fire on a dry frying pan.
3. On a frying pan, we cover the cibula, add tomato there.
4. We eat kurku, tsibula, tomato, we season all hops - suneli.
5. Gasimo to the softness of a bird.

Tim, who is chasing the vaga, you can prepare chakhokhbili with fillet, and yogo with brown rice.

At the finale of the shoes, the grass is attached with cilantro, chopped even more finely, you can add a trifle of a forged watchmaker. Georgians often put at chakhokhbili walnut peas- Try it and see, the variation will come out even better. It is also a way to love adjika, not just a shop, but a special Georgian one, deselecting the most common herbs, spices, especially strength. Dyat chakhokhbіlі z ptіvі z whether it's some kind of garnish, or simply, dipping cakes in fragrant sauce.

I'm ready to savory grass in multivartsi

Vegetable stew with a chicken in a multivartsi can be enjoyed by the best summer grass. It’s more like a river at the dacha for an hour I’m giving birth. At the stew, you can boldly add vegetables, herbs, spices, whatever you want. Fruits, taken directly from the garden, to relish the divinely lower taste, and the trigger - to give a sieve.

A richly functional attachment, which means one turbot - remember and cut vegetables. Then we put meat, vegetables into the multi-bowl and turn on the “Gasinnya” mode. The stew is prepared on its own, and you can continue to work on the right. I don’t know how long it takes - I don’t smear the trigger, in the middle of the day I’ll see it for the boil, but I’ll taste it all the same.

Be respectful, stew for the regimen and put it in such a way that you can’t digest vegetables, otherwise stew is sour; Please read the instructions carefully.

For bajannya, you can name dozens of recipes for this strain: stew should never be the same! To finish adding more trochs more than tomatoes - there will be piquant sourness, or trochs more than carrots - then you will become malty. You can add mushrooms here, fill it with tops and put sour varieties of plums. You can eat hot stew at any time of the day, and in principle you don’t pick it up. I have a lot of appetite and funny experiments in the kitchen!

No similar materials

Vegetable stew with chicken is the widest culinary genre, where different products can be mixed in one dish. Ale stinks will forever delight with their beautiful aroma and lower relish.
For the recipe:

Maizhe kozhna lord maє svіy firm recipe for vegetable stew. This herb is already popular with the whole world and in the national skin cuisine due to its special cooking. For example, in Italy they call stew caponata, in France - ratatouille, in Moldova - gouvech toshcho. Vіm, in fact, stew can be cooked from dry products, like in the refrigerator and grow on the beds. Be it stew - a great scope for culinary creativity. Here you can experiment both with some number of ingredients, and with their proportions.

How to cook vegetable stew with a chicken - recipes for corn

At first glance simpler than a recipe lower stew, none. Choose be-yak_ products, narіzaєmo, mix, quench and omimuєmo option "2 in 1" - garnish and hot. At the same time, the season allows you to show your imagination again and gives great scope for culinary experiments.

It is possible to cook this simple grass differently, it is enough to change the warehouse of ingredients and the form of cutting vegetables. For example, spring stews will be light and succulent for the first greens and young vegetables, and autumn and winter options will streak. Rozkish of summer vegetables further expands the list of ingredients, which can be used to kill different varieties. Then, in the cold season, the marvelous vegetable stew can be supplemented with favorite herbs and spices.

For vegetable stew with chicken, you can beat different vegetables. Potatoes, carrots, cibulas, zucchini, eggplants, tomatoes, watermelon, greens, cabbage, peppers, greens and ripchasta cybula, pecheritsa, zucchini, selera, patisoni, rapa, etc. The stench can be stagnant either in equal proportions, or you can see one main product, and otherwise add, so that the stench tasted.

• The main principle of the stew is that before the vegetables are extinguished, the meat, the products are greased, so that the stench is not seen, and the stew does not become porridge. Robiti ce can be smeared on the skin ingredient both independently, and at once all at once.
• For quenching, sound a vicorist stewpan, a non-stick saucepan, potters, a cauldron. Grass is prepared on the stove, in the oven or in the multicooker.
• It is important to finish the sequence of laying down the components: hard vegetables (carrots, potatoes) are added first, lower ones (tomatoes, cabbage), so that the stench is not overcooked and does not lose its relish. Greens are put in the stew of the rest.
• One of the main secrets of savory stew - all the ingredients are cut the same way: cubes, pivkiltsy, sticks, straws, shmatochki. Shoraz, narizing the ingredients in a different way, you can make the stew with the same ingredients.
• The stew is stewed with sauce and without it. The first option is more caloric, moreover, with more vishukanim and subtle relish. If you want to kill the grass with a minimum of calories and a maximum of crust, then it’s better not to stagnate the sauce.

The use of nameless recipes for stews and in the skin vicor is especially important. Spices and ingredients can be mixed, but then the principle will always be left alone.

• Calorie content per 100 g - 84.4 kcal.
• Number of servings - 4-5
• Cooking hour - 1 year

Ingredients:

• Licorice Bulgarian pepper - 5 pcs.
• Trigger - 1 pc.
• Eggplant - 2 pcs.
• Tomatoes - 3 pcs.
• Cibulya - 2 pcs.
• Zucchini - 1 pc.
• Roslinna refined oliya - for lubrication
• Force for taste
• Zukor - pinch

Pokrokove preparation:

1. Vipatrite the chicken, cut into pieces, wash and dry.
2. Wash the eggplant and zucchini and dry it with a paper servlet. Pozbavte їх types of stalks and arnіzhte pіvkіltsy tovshchina 1.5 cm.
3. Wash the bell pepper, dry it and clean it from the bottom of the fruit. Name yoga with great particles.
4. Clean the cybulina in the lushpinnya, wash and cut with pivkiltsy in 1 cm.
5. Invite tomatoes also in small pieces.
6. Put a stewpan or other dishes on the fire, pour olive oil on the great fire, grease the trigger until golden. After that, transfer її to the preparation of cauldrons.
7. At the same frying pan and on the same olive, grease the two sides of the zucchini. If the stench is drunk, salt and store at the cauldrons.
8. Also smear the eggplants, peppers and tomatoes, and add them to the products in a cauldron. Sufficiently smear tomatoes on 3 quills from the skin side.
9. Add strength to the stew, a pinch of zukra and mix everything. Znemagayte dish on povіlny fire 10-15 hvilin.

Sitne and fragrant stew, with sourness of tomatoes and rich relish of pepper - the best grass. In this recipe, you can change the warehouse of ingredients to your own taste, shards of grass all the same look savory and sour.

Ingredients:

• Chicken breast - 400 g
• Zucchini - 600 g
• Tomato - 200 g
• Licorice Bulgarian pepper - 200 g
• Carrot - 150 g
• Sour cream - 150 g
• Cibulya - 100 g
• Force for taste

Pokrokove preparation:

1. Cut chicken breasts with skewers.
2. Wash the zucchini, dry it, clean it and call it females. Clean the old fruit from the skin and remove the rough stuff.
3. Vimitiy and hanging peppers are called pivkiltsy, and tomatoes are great shmatki.
4. Grate carrots on the great third.
5. Tsibulina is called a quarter-kilts.
6. When all the products are prepared, begin to coat them. In a frying pan, heat the olive oil and brush until ruddy from two sides of the zucchini.
7. Pepper and tomato can also be lightly brushed until it is ready to drink.
8. Kurku in a small amount of olive oil on the great fire.
9. Pass the carrots and cibula on olives.
10. Place a frying pan near the stove, season the sill and pepper.
11. Pour sour cream to the products and mix. Close the frying pan with a lid and trim on a medium fire for 10 quills, after changing the fire to the minimum and without removing the lid, stew for another 10 quills.

Vegetable stew with a trigger and potato vryatu be like a master. This is a sitna and savory herb, which you can completely rebuke the whole family for dinner or supper.

Ingredients:

• Potato - 600 g
• Carrot - 2 pcs.
• Cibulya - 1 pc.
• White cabbage - half of the middle head
• Clockmaker - 3 cloves
• Chicken fillet - 500 g
• Roslinna oliya - 120 ml
• Tomato paste - 60 g
• Black pepper - pinch
• Force for taste
• Parsley - 15 g

Pokrokove preparation:

1. Peel the potatoes, cut them into cubes. Put yogo in a saucepan, fill it with water, so that it only covers it and cook until ready.
2. Wimite ta vysushene chicken fillet cut into strips and smear until golden brown. After that, transfer the yogo to the pan to the potatoes.
3. Cut the cabbage and brush until golden. Put її in a saucepan with potatoes and chicken.
4. Cleaned cibula and carrots with calves, cut them into 4 pieces. Lubricate.
5. Purification of the hourly house is finely cut and pass at once from carrots and cibules.
6. Dilute the tomato paste with boiled water and add to the frying pan with cibulae and carrots. Extinguish until the vaporization of the rіdini. After that, add the sauce, salt and pepper to the stew.
7. Add chopped parsley to the product and stew all 5 quills.

Vegetable stew with a chicken and eggplants is easy to prepare. It will always please all the lower relish and wonderful aroma. All products that enter the warehouse are easily accessible, and the process of preparation does not take much effort.

Ingredients:

• Chicken legs - 500 g
• Cibulina - 1 pc.
• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Bulgarian pepper - 3 pcs.
• Potato - 2 pcs.
• cauliflower - polkochana
• Force for taste
• Black chalking pepper - pinch
• Roslinna oliya - for lubrication

Pokrokove preparation:

1. Rinse the chicken legs under running water, dry with a paper towel and coat until golden color in a frying pan on olive oil.
2. Peel the potatoes, cut them, cut them with skewers and add them to the trigger.
3. Wash the eggplants, cut into bars, soak for 10 quills in salty water, so that all the hot water has gone and add to the pan to the products.
4. Cut the zucchini into cubes, pepper with skewers, cut the cauliflower into flower heads. Add all the vegetables to the pan.
5. Season the strain with sill, pepper and stew until soft, about 20-30 quills.

Video recipes:

If I cook a stew with chickens, potatoes and vegetables, then I won’t finish any one recipe. Tse vzhdy іmprovіzatsіya. The main principle is to take vegetables for the season. The cob of summer zucchini and young potatoes, the middle - eggplant, licorice pepper, chilli kvass. In the fall, go watermelon, and bribe - frozen vegetable sum and dressings for other countries. As a matter of fact, stew is only vegetables stewed in the proper fire, so you can add to it everything that your soul zabazhaє. Three spices strongly recommend turmeric - just a couple of pinches to grind the dish is ready to be richer and more appetizing.

This recipe for stew with chicken and vegetables includes zucchini, so you can change it for now or turn it off. Replace fresh tomatoes tomato sauce or a spoonful of adjika.

ingredients

To prepare stew with chickens, you need:

• chicken meat - 500-600 g;
• potatoes - 6-8 pcs;
• zucchini - 1 small;
• carrot - 1 pc;
• qibulya - 2 pcs;
• stewed juice tomatoes - 3-4 pcs;
• oliya sonyashnikova - 3-5 tbsp. l;
• broth or water - 2 bottles;
• strength for relish;
• spices: black pepper and curry seasoning - 1 tsp each;
• hot chili pepper - to relish;
• turmeric (yakscho nemaє kary) - 1/3 tsp;
• licorice melena paprika - 1 tbsp. l;
• cilantro, parsley and other greens - a bunch.

How to cook stew with chicken and vegetables. Recipe

For the stew, I took chicken stegna without a brush. M'yaso m'yake, pomіrno fatter, the very ones that are necessary for other strains of vegetables. If you need a lighter dietary option, cook with filet.

Shmatki kurka vimiv, dried. Seasoned with silla, paprika and pepper and marinated.

Porada. You don't need a lot of spices for the marinade. When obsmazhuvannі stench begin to burn, it is better to add an hour of gassing, into the broth.

Not for the hour, having cleaned and cut the vegetables for the stew. The peculiarity of this strain: vegetables are born in the great world, so that for an hour of preparation they save their shape, texture and relish. Potatoes were cut into great chunks.

Having minced carrots with sticks. The cibulia was narrated in a similar manner - to late feasts according to the height of the cibulin.

Zucchini for vegetable stew is better to take a young, juicy, thin-skinned. Narizav m'yakush kruglyashki 2-3 cm thick, potim on chotiri parts. Chopped tomatoes in large chunks.

The trigger was marinating, the time had come for smearing. To prepare a vegetable stew with a trigger, you need important dishes: a cauldron, a kachenya, or a stewpan with a deep bottom. I was cooking at the cauldron. Having poured the olії on the bottom, roasted it, vyklav chicken meat. On a strong fire, having smeared ten khvilin, to a beautiful light golden streak.

Visipala cibula. Turning the flame down, the cibula's wives did not burn, but took in the fat.

Viklav potatoes. Peremishav, adding a little to the fire. Pomishuyuchi, warmed potatoes kilka khvilin.

Porada. It is not necessary to lubricate the potatoes, but it is better to give the hour for the oil to seep through.

Seasoned with black pepper, chili and curry. I love gostra, I eat yaskrava! Pepper and hot spices like curry I add as much as I can. Just cook for the recipe, we will cook the stew, so protect your taste likeness and adjust the amount of spices.

Marvel at how appetizing the potato has become! And the smell! The spices in the hot oil reveal their aroma, the appetite grows unabashedly!

After spices, small zucchini are added to the cauldrons. I’ll give you a couple of quills to sit on the olive and you can pour the broth and water.

Skilki pour rіdini - on the right relish. You can make a stew like a thick soup with a great bowl of podlivi. Abo mayzhe without her, yak stewed vegetables. After adding the water, let the stew boil, salting it, turning the fire up to the ice. Nakriv, flooded extinguishing on pіvgodini.

At mayzhe ready stew with vegetables and kurki poklav tomato. Why, for example, preparation? Because there is acid in tomatoes, there is no way to decoction the potato pulp, the potato will be strong, if you want to cook it again. And so we’ll cook the potatoes well, I’ll cook the potatoes, and then we’ll add the tomato.

About ten more khvilin and vegetable stew with chicken are ready. Let the bagan be infused and add the greens before serving. Abo sip the vegetables and shmatochki cocks with chopped greenery already at the plate, as if I had grown.

I want to respect that the recipe for stew with chickens, potatoes and vegetables is more variable. Yogo is easy to cook and ur_znoman_tniti, changing the proportions and warehouse of ingredients, spices. Thick stew with vegetables and chickens are like independent grass. For stew with spicy meat, there are at least two options for serving: with a side dish of rice (it’s more appropriate!) or zamist the soup until it hurts. All delicious! Your Plushkin.

One version of the recipe is presented for review in video format: