Chicken stewed with vegetables. Chicken stewed with vegetables in its own juice
Chicken meat is valuable in cooking due to its ease of preparation. In addition, it has a neutral taste and goes well with other ingredients. True, chicken is a little dry - many chefs admit this. But things can be improved. Vegetables give the chicken meat the necessary juiciness, and it, in turn, saturates the greens with proteins, carbohydrates and the necessary calories. This tandem can be used both in salads and in hot dishes. Below we present interesting recipes with chicken and vegetables that you can easily try in your kitchen. Of the culinary methods, baking in the oven is preferable. This way, the vegetables will not lose their beneficial qualities, and the juice released will protect the poultry meat from drying out. But it will also be fun to experiment with frying, especially in a wok. In a few seconds of cooking in heated oil over high heat, the chicken will develop a golden brown crust, but the core will remain tender and juicy.
With cheese sauce
This is the easiest and most successful formula for a delicious dinner. Recipes with chicken, vegetables and cheese are very numerous. Here we only need one hundred grams of grated product, which will significantly reduce the cost of the dish. It’s also gratifying that in this recipe you don’t have to worry about a side dish - just include potatoes in the vegetables. We cut four root vegetables into small cubes, and a medium-sized carrot into circles. Finely chop the onion. Chop red bell pepper into strips. Cut half a kilo of chicken breast into small oblong pieces. Combine meat and vegetables. Salt, season with black pepper and oregano. Knead and transfer to a baking sheet (or fireproof dish). Now let's prepare the sauce. Add 2 tablespoons of mayonnaise to a two-thirds glass of milk. Pour the mixture over one hundred grams of grated cheese. Stir and pour over chicken and vegetables. Bake in the oven at 220 degrees for about forty minutes.
Stew
Recipes with chicken, vegetables and potatoes teach young housewives to cook delicious and budget-friendly dishes. Just 600 grams of meat fillet can feed a family of four. Cut the chicken into small pieces and fry in a saucepan for ten minutes in butter, turning over with a wooden spatula. Add vegetables: five potatoes, cut into cubes, carrots, chopped into circles, chopped onion. Fry it all until golden brown. Add a soup spoon of tomato paste. Season with spices to taste and add salt. Pour in water (but it’s better to bring it to a boil and dissolve the bouillon cube in it - it will be richer). The liquid should just cover the chicken and vegetables. Simmer for about twenty minutes. If there is still a lot of liquid, add a spoonful of flour. Alternatively, the recipe allows you to include mushrooms in the vegetables.
Another way to stew
Recipes with chicken (including vegetables) do not necessarily require the use of expensive fillet. You can take legs or legs - in a word, meat with skin on the bone. Divide the chicken into pieces, add salt and season with spices. Fry the pieces in a dry frying pan. For 700 g of chicken you need to take four potatoes. We clean them and cut them into circles. Separately chop the eggplant, two tomatoes, an onion, and two cloves of garlic. Place in a saucepan in layers: chicken, onions, potatoes, eggplant, garlic, tomatoes. Sprinkle the dish with chopped herbs on top. Pour a little water, cover the saucepan and put it in the preheated oven. Cook for about two hours at + 180 o C. This dish can be stewed not only in the oven. If we add a little more water (or add it as we cook), we can simply cook it on the stove. A slow cooker will be an excellent assistant when stewing stews.
Teriyaki chicken with vegetables
This recipe calls for a packet of special sauce. To make teriyaki look authentic, it would be good to serve it with Japanese or Udon. Half a kilo of chicken fillet must be cut into cubes and marinated in teriyaki sauce for about half an hour. Shred zucchini, bell peppers, zucchini, and carrots into large strips. Cut the leek (half the stem) into rings. Heat olive oil in a frying pan (wok is preferable). Place the chicken along with the marinade. Fry for 2-3 minutes over high heat, then reduce it and bring the dish until half cooked. Add vegetables, mix with marinade. Fry everything together for about six minutes. Reduce heat to low and simmer for three minutes. With this method, the vegetables do not overcook and remain whole. At the end, if desired, you can add a little soy sauce. Cook the noodles separately, strain and wash. Place in the pan with the meat and vegetables. Simmer for about five minutes.
Chinese dish
Sauces are highly respected in the Celestial Empire. But teriyaki chicken with vegetables is no less popular there. The Chinese recipe assumes, along with Japanese sauce, to use Szechuan, sweet and sour, chili. Cut the chicken fillet into strips. Dissolve a spoonful of honey in soy sauce (proportion 1:3). Squeeze three cloves of garlic there and sprinkle everything with black pepper. We soak the meat in this marinade for about half an hour. Vegetables - a red onion, two red sweet peppers, four carrots, one zucchini and a 15-centimeter leek - cut into thin strips. Mix the sauces in the following proportion: teriyaki - three tablespoons, Szechuan and chili - two each, sweet and sour - one. Heat a little vegetable oil in a wok pan. Lay out the marinated chicken. Fry, stirring vigorously with two wooden spatulas, for about three minutes. As soon as the chicken turns white, transfer it to a bowl. Alternately and separately, fry the vegetables, adding them to the meat: carrots - 3 minutes, onions - also three, leeks - two, zucchini and peppers - until lightly browned. Then transfer the entire contents of the bowl back to the frying pan. Pour in the sauce mixture. Warm up, stirring constantly with spatulas, for another four minutes.
Chicken fillet with tomatoes and sweet peppers
This is a Uyghur recipe. Chicken fillet with vegetables cooks quickly and goes well with any side dish. Cut 350 g fillet into cubes. Add some salt and fry in vegetable oil until cooked. Add two bell peppers cut into strips and a chopped onion to the meat. Let's add two more hot chilies. Add a little water and simmer for about five minutes. The vegetables will still be hard, but that's okay. Chop one large juicy tomato into a frying pan and squeeze out three cloves of garlic. Season the dish with salt and adjust the spiciness to your taste. Warm up the chicken and vegetables for about three more minutes. Before serving, sprinkle with fresh chopped herbs.
Ginger breast
The best frying pan for perfect chicken and vegetables - this dish is quite simple. Cut three pieces of chili and bell pepper into strips of different colors. Grate the ginger to make one teaspoon. Cut three medium-sized chicken breasts into pieces, place in a bowl and sprinkle with cornstarch. Pour some water into the egg, beat it, add it to the bowl. Heat the wok, pour vegetable oil into it, fry the onion cut into half rings. Add bell pepper to the pan. When it becomes soft, take it into a bowl and quickly, before the wok cools down, add the chicken. Let's fry it. Add chili and mix. Now it’s the turn of soy sauce and wine vinegar (three and two teaspoons, respectively). Warm up until all the ingredients are soaked. This dish is recommended to be served with boiled rice of neutral taste.
"Men's Joy"
A dish with such an original name is nothing more than a salad. Chicken with vegetables - the recipe insists on this - should not be the only ingredients in the appetizer. Together with them, the salad should include two other types of meat. We take ham, beef and boiled poultry in equal proportions - one hundred grams of each product. But, in principle, you can take any three types of meat - tongue, turkey, etc. Cut all this, as well as one hundred grams of hard cheese into thin strips. Boiled chicken breast can be disassembled into oblong fibers. Cut two tomatoes into segments. In a jar with a lid, mix two spoons of Dijon mustard (with grains), the juice of half a lemon, black pepper, salt and 50 ml of vegetable oil (preferably olive). Cover the dish with washed lettuce leaves. Place meat, cheese and tomatoes on top of them. Cover the jar and shake vigorously to emulsify the sauce ingredients. Pour the dressing over the salad and serve immediately.
Chicken baked with vegetables in the oven
You can use thighs or quarters for this dish. The recipe first requires marinating the meat. To do this, you need to wash and dry five bird thighs. In a bowl, mix pepper and salt and rub the meat with it. We also grease it with mayonnaise and put it in the refrigerator for an hour. While the chicken is marinating, let's start with the vegetables. Finely chop half a small head of cabbage, cut two onions into half rings, two carrots into circles, a large tomato into segments, and a bell pepper and zucchini into thin strips. Grind three cloves of garlic on a fine grater or squeeze through a press. Need I say that we cut all the vegetables into separate dishes? Now we will place our dish in layers in a special baking dish. The first layer will be onions. Then carrots and cabbage. Place garlic, tomato, zucchini and bell pepper on top of it. And this whole structure is crowned, of course, by chicken, generously coated with mayonnaise. Bake the dish at one hundred and eighty degrees for about an hour.
Chicken with cauliflower and other vegetables
A multicooker will help you create a delicious dish with a minimum of effort. Recipes for “Chicken with Vegetables” can be varied by including mushrooms, potatoes, or green beans in the ingredients. The method we offer now uses cauliflower along with traditional vegetables. You can take one package of frozen product. Cut vegetables (onion, carrot, bell pepper) into cubes. Pour vegetable oil into the bowl. Add the vegetables and turn on the “Baking/Frying” mode. Cook for up to 5 minutes, stirring continuously. We also cut two chicken fillets into cubes, add salt and pepper, and add to the vegetables. Cut the young zucchini into thin rings and cover the meat with them. Chop a large tomato. Place the tomato and cauliflower in a bowl. Sprinkle with pepper, salt, and Provençal herbs. Pour in a multi-glass of water and switch to the “Stew” mode. After the sound signal, set “Heating” and hold it for about five minutes.
Chicken with vegetables: Chinese recipe
First of all, boil half a glass of long grain rice in salted boiling water until fully cooked. Then finely chop the onion and fry it until soft in vegetable oil. Place 600 g of chicken fillet cut into pieces into a frying pan and simmer covered for 10 minutes. We cut the bell pepper into strips, and three tomatoes into cubes. We send them next to the frying pan with the onions and chicken. Season with dry basil, a pinch of red pepper, and half a spoon of curry. Add salt to taste. Simmer until done. Finally, place it in a frying pan, stir and heat.
Saute
Recipes with chicken and vegetables suggest using various cooking methods: frying, steaming, baking. But stewing is the way when all the ingredients have time to enter into a delightful relationship with each other. Heat three tablespoons of vegetable oil in a saucepan and fry four chicken thighs in it. As soon as the meat is “sealed”, reduce the heat, cover the saucepan and leave to simmer. Chop three potatoes, an eggplant, 1-2 carrots, 3-4 tomatoes and sweet red pepper. Place these vegetables in a saucepan. Add 4 unpeeled garlic cloves, salt and pepper. Add half a glass of water and dry white wine. As soon as it boils, add paprika. Reduce heat to low and simmer until potatoes are done.
Italian recipe
We cut the chicken into portions. Bread the meat in flour. The Italian recipe for cooking chicken with vegetables allows you to use both fillet and other parts of the bird carcass. Cut the red onion into slices and fry it in corn oil. A little later, add the meat to the pan. Peel and grate a two-centimeter long ginger root directly over the dish. When the chicken is completely cooked, add soy sauce. Salt and pepper. In another frying pan, fry two zucchini, large carrots, fennel and a handful of green beans in corn oil. All vegetables must be cut into cubes. When they are ready, sprinkle them with soy sauce and sprinkle with ground black pepper. Place vegetables on a plate and juicy chicken on them.
Chicken with vegetables in a frying pan is a simple and satisfying dish, rich in vitamins and microelements. Depending on the ingredients included, it can be used in both regular and baby food.
For cooking, both a whole bird carcass, chopped into pieces, and fillets are suitable. The choice of vegetables is not limited: it can be seasonal root vegetables, frozen mixtures, or a combination of meat and mushrooms will be delicious.
According to the classic recipe, stewed chicken with vegetables is the easiest to prepare; it requires a minimum of effort and affordable products. It is important to use the right utensils for cooking: frying pans have high sides and thick walls. Then heating occurs evenly and the components do not burn.
For chicken with vegetables stewed in a frying pan, you will need:
- potatoes – 270 g;
- red onion – 90 g;
- garlic – 40 g;
- carrots – 75 g;
- salt and black pepper;
- any broth or water – 240 ml;
- chicken – 400 g;
- bay leaf – 2 pcs;
- peppercorns – 5 pcs.
Prepare the dish as follows:
- Chop the root vegetables, grate the garlic on a fine grater.
- Rinse the meat thoroughly to remove any dirt, separate the skin and bones, cut into portions
- Heat a little vegetable oil in a saucepan and fry the chicken over medium heat for a few minutes.
- Place chopped vegetables, grated garlic, salt and pepper on top.
- Pour the mixture with broth, add spices, cover the saucepan with a lid. If possible, broth should be used. It will give the finished dish a rich taste and aroma.
- Simmer over low heat for no more than an hour.
Serve the finished dish hot. It can be used as a complete meal that does not require a side dish.
With frozen vegetables
Chicken meat can be cooked not only with fresh, but also with frozen vegetables.
It is best to buy ready-made mixtures packaged in bags, since they optimally maintain the balance between different varieties of vegetables. Thanks to this, you can get an original and appetizing dish.
For chicken with mixed vegetables you will need:
- chicken – 400 g;
- meat or vegetable broth – 160 ml;
- finely chopped dill and parsley – 50 g;
- salt and pepper;
- mixture of frozen vegetables – 400 g;
- chopped garlic – 24 g;
- some spices for the chicken.
Preparing this dish is very simple:
- Cut the chicken into portions, rinse, remove skin and bones if desired, add spices. Leave in the refrigerator to marinate for a while.
- Heat vegetable oil in a frying pan, place the chicken, add finely grated garlic and fry until golden brown.
- Add the vegetable mixture and broth to the resulting meat. Reduce heat and simmer the dish until the liquid has evaporated.
Serve the finished dish hot, first garnished with herbs.
How to deliciously stew a bird
To prepare stewed chicken, you can use fillet not only from the breast, but also from the drumsticks; it will be much softer and more tender. The finished dish comes with gravy and goes well with any side dish.
You will need the following ingredients:
- chicken – 250 g;
- carrots – 80 g;
- red onion – 70 g;
- sweet paprika – 90 g;
- tomatoes – 100 g;
- sour cream – 50 g;
- garlic powder – 24 g;
- water – 325 ml;
- salt and pepper.
It’s not difficult to prepare a tasty and satisfying dish:
- Chop the onion, cut the paprika and tomato into cubes, grate the carrots.
- Wash the fillet and cut into small pieces.
- Heat oil for frying in a saucepan, add chicken, onions and carrots and simmer a little.
- Add paprika and tomato to the resulting mixture. It is important to continuously stir the meat and vegetables to prevent them from burning.
- After this, the dish needs to be salted, peppered and sour cream put into it, mixed thoroughly.
- Then add hot water to the saucepan. It should completely cover the chicken and vegetables. In this way, the dish is simmered for about half an hour, until the liquid boils away and the meat becomes soft.
- At the end of cooking, add garlic to the almost finished dish, mix thoroughly, turn off the heat, cover with a lid and let stand for 10-15 minutes.
The finished dish is served hot along with a side dish. If desired, it can be decorated with greenery.
Teriyaki chicken with vegetables in a frying pan
Chicken Teriyaki is a delicious and satisfying Asian-style dish that is very easy to prepare. Served with a side dish. It is best if it is boiled egg or wheat noodles such as udon.
You will need the following components:
- chicken – 250 g;
- finely chopped carrots – 90 g;
- thinly sliced zucchini – 90 g;
- paprika cut into half rings – 90 g;
- Teriyaki sauce – 210 ml;
- sesame seeds for decoration – 50 g.
Cooking Asian-style chicken is not difficult:
- First you need to prepare the meat. It is washed and cut into small strips.
- Heat a little vegetable oil in a saucepan, add vegetables, add a little sauce and simmer for a few minutes.
- After this, add the chicken and the rest of the sauce to the vegetable mixture. When the liquid boils, reduce the heat and cook the mixture until the sauce has evaporated by more than half.
Garnish the finished dish with sesame seeds and serve along with freshly cooked noodles.
Cooking with mushrooms
Stewed chicken with mushrooms in a creamy sauce will be a tasty and satisfying addition to rice, pasta or mashed potatoes. To prepare this dish, it is better to use champignons, as they have their own unique taste and go well with cream.
You should stock up on the following ingredients:
- thigh fillet – 270 g;
- fresh champignons – 320 g;
- white onion – 80 g;
- low-fat cream – 220 ml;
- flour – 20 g;
- salt and pepper.
Prepare the dish like this:
- Mushrooms and onions are chopped into half rings.
- Heat a little oil in a saucepan, add the onion and simmer until it becomes soft.
- After this, champignons are added. Mushrooms are fried until golden brown. It is important that all the liquid released during the cooking process evaporates.
- The chicken is washed and cut into small, identical pieces.
- Then add chicken to the mixture and fry for no more than 7 minutes. At this stage you need to add pepper and salt to the dish.
- Add flour and cream to the mixture and mix thoroughly. As soon as the liquid boils, reduce the heat, cover the saucepan with a lid and simmer the dish for about 10 minutes.
When the chicken with mushrooms is ready, turn off the heat and let the dish brew. Serve hot.
Hearty dish with rice
This dish does not require the preparation of a side dish. Rice goes well with chicken, and the additional use of seasonings will make the food even tastier.
To make fried chicken and rice you will need:
- white breast fillet – 350 g;
- white onion – 70 g;
- garlic – 45 g;
- carrots – 90 g;
- steamed rice – 180 g;
- paprika powder – 12 g;
- salt and pepper.
How to prepare chicken with rice:
- The meat is washed and cut into small portions.
- The onion is cut into cubes, the carrots into strips, and the garlic is driven through a press.
- Heat vegetable oil in a deep, thick-walled bowl and fry the chicken in it along with onions and carrots until golden brown.
- After this, you need to add all the spices and garlic, mix thoroughly.
- Place washed rice on top of the mixture of vegetables and chicken and add water so that it covers it by a couple of centimeters.
- Reduce heat, cover the saucepan and simmer the mixture until the rice is ready.
Ingredients for the dish:
- thigh fillet – 250 g;
- carrot sticks – 70 g;
- diced onion – 70 g;
- chopped garlic – 30 g;
- finely chopped sweet tomato – 70 g;
- nutmeg, turmeric and sweet paprika powder - 1 tsp each;
- cream 10% – 240 ml.
Prepare the dish like this:
- Rinse the fillet thoroughly and divide into portions.
- Place the meat in a heated saucepan, simmer for no more than 7 minutes, then add vegetables, salt and spices to it. Stir thoroughly and cook for another 10 minutes.
- Pour the resulting mixture with cream, reduce heat, cover and simmer for about 25 minutes. Then remove the lid and let the mixture thicken a little.
Garnish the finished dish with herbs and serve.
Cooking chicken with any kind of vegetables is easy. The main thing is to strictly adhere to the recipe and cooking technology to obtain not only a tasty, but also healthy dish.
How to cook chicken in a new way? Just add your favorite vegetables to the dish - a little bell pepper for flavor, tomatoes for a slight sourness, cauliflower for a special taste and green peas for a good mood!
Everyone in my family loves chicken stewed with vegetables. The dish turns out very tasty, juicy and incredibly aromatic, and most importantly, it can be prepared all year round not only from fresh, but from frozen vegetables.
You don't have to use chicken breast to prepare this. Other parts of the chicken are also suitable: thighs, drumsticks or wings. The cooking technology will be exactly the same, but you will have to increase the stewing time so that the meat on the bone has time to reach full readiness. You can also add any vegetables you like. I chose carrots, peppers, tomatoes, cauliflower and peas. It turned out very tasty - help yourself!
Ingredients
- chicken fillet 500 g
- salt 0.5-1 tsp.
- mixture of ground pepper 2 wood chips.
- refined vegetable oil 1.5 tbsp. l.
- onions 1 pc.
- carrots 1 pc.
- bell pepper 1 pc.
- cauliflower 100 g
- green peas 50 g
- chicken broth 1 tbsp.
How to cook chicken stew with vegetables
- I usually use chicken breast (boneless) to make this dish. Firstly, white meat cooks much faster than other parts of chicken, and secondly, it is more tender and not as fatty as thighs or drumsticks. I wash the fillet, dry it with a towel and cut it into large pieces - about 3 centimeters thick, so that during the process of frying and stewing the meat remains juicy and does not dry out. Then I sprinkle the fillet pieces with salt and a mixture of ground pepper.
The most important part of preparing a dish is frying. The chicken should acquire a golden brown crust and at the same time remain juicy inside, without drying out. To do this, I properly heat a frying pan, preferably with a thick bottom, although a ceramic frying pan will also work (a non-stick frying pan cannot be heated for a long time, as the protective layer of the surface is destroyed). Then pour 1.5-2 tbsp into the pan. l. vegetable oil so that it warms up, and place the chicken pieces in it in one layer.
I fry the meat over maximum heat for 3-4 minutes on both sides until browned, always without a lid - with such a “shock” frying, all the juices will be sealed inside and the chicken will be very soft, not dry.
While the meat is frying, at the same time I cut the onion into thin half rings and the carrots into strips. I send the vegetables into the frying pan with the chicken, which has already become covered with a beautiful crust.
And continue to fry for another 5 minutes, reducing the heat to medium, without a lid. The carrots should be soft and the onions should be completely translucent.
I add bell pepper, cut into thin strips. It is desirable that it be meaty and aromatic, then the dish will turn out with a pronounced taste of paprika.
I let the pepper sit for literally 1 minute, stirring gently with a spatula so that it reveals its aroma as much as possible and retains its shape. Then I add tomatoes, blanched in boiling water and peeled, into the pan, which I cut into small cubes. You can grate the tomatoes to save time - then the pulp will turn into puree, and the skin will remain intact in your hand.
After adding the tomatoes, I fry the chicken for about 1-2 minutes so that the tomatoes release their juice and become a little softer.
Then I add the cauliflower and peas to the pan without defrosting. If you wish, you can add some asparagus and mushrooms if they happen to be in the freezer.
Immediately pour hot broth over everything, add salt and pepper to taste. I use chicken broth, but beef or vegetable broth will work fine. But please note that the liquid must be hot, otherwise the fibers of the meat will shrink and it will be tough! As a last resort, if there is no broth, you can simply add a glass of boiling water.- I simmer the vegetables without a lid, stirring from time to time with a spatula until they are fully cooked. I like my cauliflower al dente, which means slightly crunchy to the tooth, so I remove the pan from the heat after about 3-4 minutes. If you add asparagus or mushrooms, be guided by their degree of readiness. Be sure to take a sample - add salt, pepper and other spices to your taste.
That's all - our dish is ready! In order for the chicken stewed with vegetables to turn out juicy, I simply cover the finished dish with a lid and leave it in the pan for 10 minutes to soak in the gravy. Before serving, you can sprinkle with finely chopped parsley or dill, and add a spoonful of sour cream. Or you can serve it as is, but always hot and in a good mood. Bon appetit!
However, if you want to eat healthy, then you just need to know how to stew chicken with vegetables in a frying pan, so the dish will turn out healthier.
Chicken meat in combination with vegetable products is delicious in any form: fried, boiled, steamed or baked in the oven until golden brown.
Chicken with vegetables in a frying pan: classic recipe
Ingredients
- — 1 kg + -
- — 5 pcs. + -
- — 2 pcs. + -
- — 1 pc. + -
- — 1 pc. + -
- — 2 pcs. + -
- Allspice- 5 peas + -
- - 0.5 cups + -
- - 1 glass + -
- - to taste + -
- — 1 pinch or to taste + -
- Spices (any) - to taste + -
How to stew chicken with vegetables in a frying pan
Chicken meat is a dietary product characterized by ease of digestion and delicate taste. And if we combine chicken and vegetables in one dish, we will get a treat filled with vitamins and minerals, which is especially important in winter.
- Remove the skin, wash the meat, dry it with paper towels, then cut into small pieces, salt and pepper.
- Cut the onions and potatoes into cubes, carrots into circles.
- Pour a glass of water into a deep frying pan, add bay leaves, peppercorns, a head of unpeeled garlic and chicken meat.
- Place carrot slices and onion slices on top, salt and pepper them, sprinkle with your favorite seasonings.
- Place potatoes on top of everything, which we also sprinkle with salt and pepper.
- Pour oil over everything, cover with a lid and simmer on low heat for an hour.
We taste the meat and broth. If there is not enough salt, add it and simmer the dish for another 15 minutes. If the chicken is soft and the broth is salty enough, turn off the stove and serve the dish.
Chicken breast stewed with vegetables in broth
Chicken breast with peppers and corn takes just half an hour to prepare, which is especially convenient if you need to prepare dinner on a weekday or surprise unexpected guests with a delicious meal. Let's prepare an excellent chicken dish using the following step-by-step recipe.
Ingredients
- Large onions – 2 pcs.;
- Boneless chicken breast – 0.5 kg;
- Sweet pepper – 2 pcs.;
- Canned corn – 1 can;
- Olive oil – 3 tbsp;
- Salt - to taste;
- Chili pepper - on the tip of a knife (or to taste).
How to stew chicken breast with vegetables in a frying pan
- Cut the washed and dried meat into thin pieces and cook them for 2 minutes in boiling water.
- Cut sweet peppers and onions into half rings.
- Heat a deep frying pan with oil and fry the onion until transparent.
- Add the pepper half rings and simmer the food for 10 minutes over low heat.
- Add corn and chicken pieces, pepper and salt to taste, pour in 1 cup of meat broth and simmer until the liquid evaporates.
Turn off the stove and leave the cooked chicken and vegetables on the burner for 5 minutes. After insisting, we immediately serve the dish to the table and invite hungry eaters to eat.
Stewed chicken: recipe with vegetables and sauce
Chicken meat stewed in vegetable sauce produces a surprisingly tasty juicy dish with a delicate spicy taste and aroma. It is good served with pasta and potato side dishes.
So let's find out how to simmer chicken with vegetables in a frying pan so that you can't tear yourself away from the juicy crust.
Ingredients
- Chicken meat – 1 kg;
- Salt - to taste;
- Onion – 1 pc.;
- Tomatoes – 4 pcs.;
- Ground black pepper - to taste;
- Carrot – 1 pc.;
- Garlic – 2 cloves;
- Vegetable oil - for stewing;
- Paprika – 1 tsp;
- Parsley and basil - to taste.
Preparing meat for stewing
- Wash and dry the meat without skin. Cut it into medium pieces, rub with pepper, salt and set aside for half an hour.
Preparing sauce for stewing chicken in a frying pan
- Grind the carrots and onions using a grater and fry the grated mass until transparent in a deep frying pan with oil.
- Scald the tomatoes with boiling water and remove the skins. Cut the tomatoes into cubes and add to the frying pan.
- Finely chop the basil and parsley, crush the garlic and add everything to the tomatoes.
- Season the dish with paprika, pepper, salt, close the pan with a lid and simmer the meat and vegetables over low heat for 10 minutes.
- Transfer the prepared vegetable sauce to a bowl.
Fry the chicken until lightly browned
- Add oil to the pan and fry the chicken pieces until they acquire a barely noticeable golden hue.
- Drain the oil from the pan and instead add the vegetable sauce, distributing it so that it slightly covers the meat. If the sauce is thick, dilute it with water.
- Simmer the chicken in the sauce over low heat for about 45 minutes.
A delicate dietary dish is ready. Add your favorite side dish and serve immediately!
So, you've learned how to stew chicken with vegetables in a frying pan. Now you don’t have to rack your brains over what to cook from chicken, carrots, tomatoes and other vegetables. If you have them nearby, be sure to create a culinary masterpiece from them. The effort will be worth it.
Bon appetit!
Onions – 1 pc.
Cauliflower – 400 g
Bell pepper – 1 pc.
Garlic – 3 cloves
Water – 1.5 cups
Sunflower oil - for frying
Salt, pepper - to taste
Seasoning for chicken - to taste
Fresh or frozen dill – 2-3 tbsp.
Cooking Instructions
Stewed chicken with vegetables is a dish that is suitable for breakfast, lunch or dinner. Cooking such chicken does not take much time and does not require any special skills.
What’s great about this recipe is that you can use both chicken fillet and legs, thighs, drumsticks or wings. Vegetables can also be changed and experimented with; as a result, there can be a lot of options for such a dish. Today I made this dish for a family dinner and used chicken fillet. From vegetables I chose onions, carrots, peppers, cauliflower and tomatoes. It turned out very tasty!
So, chicken stewed with vegetables.
Chicken fillet should be cut into medium-sized pieces.
Heat the sunflower oil in a frying pan, place the chicken in it and fry a little until lightly golden brown.
Chop onions and carrots. The cutting shape can be any you desire.
Add onions and carrots to chicken. Fry for 5 minutes.
Add the bell pepper cut into strips and sprinkle the chicken with seasoning. Stir and fry for 5 minutes.
Then add cauliflower and diced tomatoes to the pan. Pour 1.5 cups of hot water and add salt and pepper. Cover the pan with a lid and simmer the vegetables for 8 minutes.
Then add bay leaf, peppercorns and chopped dill to the dish. Squeeze the garlic through a press. Simmer for another 3 minutes.
Remove the stewed chicken with vegetables from the heat and let it brew under the lid for 5-10 minutes. Then you can put it on plates and serve it to the table.
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Both tasty and simple
Stewed chicken with vegetables
Don't you know how to quickly and easily cook delicious and juicy chicken? Then simmer it in a frying pan along with vegetables, and all your guests and household members will definitely thank you for such a hearty and appetizing dish. It is incredibly easy to prepare from the most ordinary ingredients, but it turns out so wonderful that it can even be served for a gala lunch or dinner.
Stewed chicken with vegetables can be offered as an independent dish, or you can prepare a separate side dish for it if desired. Depending on your preferences, any poultry meat and even fillet will be suitable for this recipe, don’t worry - it will also be tender and juicy. As you understand, the set of vegetables may change depending on the time of year, although frozen ones are also perfect here.
Ingredients:
- half a chicken
- 1 large carrot
- 2 medium onions
- 2 bell peppers
- 2 ripe tomatoes
- 3 – 4 cloves of garlic
- salt, spices, seasonings
- 50 – 60 ml vegetable oil
Cooking method
Wash the bird, clean it and cut it into portions. Place in a container, add oil, salt, mix and leave for half an hour.
Then fry the chicken in a preheated frying pan over high heat for a few minutes on both sides until golden brown.
Reduce the heat, add finely chopped onions and carrots, chopped peppers, pour in 100 ml of water, cover with a lid and simmer for about 30 minutes.
stew chicken with vegetables for another 20 minutes until soft. Bon appetit.
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Chicken stewed with vegetables: interesting recipes
Photo: desktopcookbook.com
Chicken and vegetables are a light yet nutritious combination. You can cook chicken and vegetables together in different ways - we will tell you about several interesting recipes based on this combination of products.
Nutritionists tirelessly talk about the benefits of vegetables, and they also classify chicken as one of the lightest types of foods containing animal protein. So it turns out that eating chicken with vegetables is very healthy, and if you know how to prepare such dishes correctly, it’s also extremely tasty!
You can make chicken with vegetables in a lot of ways: fry, stew, boil, combine them in a salad, etc. But since we're talking about healthy eating, this time we'll focus on stews. We will tell you about the most delicious and interesting options for preparing stewed chicken with vegetables.
Recipe for chicken with vegetables stewed in broth
You will need: 1 chicken weighing about 1.2 kg, 6 tomatoes and sweet peppers, 1 onion and a glass of chicken broth, black pepper, oil, salt.
How to stew chicken with vegetables in broth. Peel the scalded tomatoes, cut them into cubes, cut the peppers into thin strips, place in a frying pan with a thick bottom and walls (it is better to use a cauldron), simmer in oil on low heat on the stove, stirring continuously. Chop the chicken into small pieces, fry in a frying pan in oil until browned, after frying the onion there (do not remove it), place it in a cauldron with the vegetables. Pour broth into the chicken and vegetables, pepper, salt, bring to a boil under the lid, reduce heat to low, simmer for 1 hour 20 minutes. You can serve the dish without a side dish or with boiled rice, pouring sauce from the cauldron.
Recipe for chicken stewed with vegetables and mushrooms
You will need: 1 chicken carcass weighing about 2 kg, 200-300 g of fresh forest mushrooms or champignons, 4 potato tubers, 1 sweet pepper and onion, thyme, parsley, celery, 1 tbsp. flour, bay leaf, ground black pepper, salt, vegetable oil.
How to cook stewed chicken with mushrooms and vegetables. Cut the chicken into large pieces, add water, add salt, season with herbs, boil under the lid, removing the foam after boiling and reducing the heat to medium. Cook until done, about 1 hour. Coarsely chop the potatoes, mushrooms into quarters, peppers into large squares. Add mushrooms and potatoes to the chicken and simmer until the potatoes are cooked. Chop the onion into rings, fry in oil until browned, sprinkle with flour, stir, shaking the pan periodically, add the onion and pepper to the chicken, cook until soft, season the stewed chicken with herbs before serving.
Recipe for aromatic stewed chicken with vegetables in wine
Photo: infosmi.net
You will need: 200 ml of white wine, 100 g of olives, 3 cloves of garlic, 2 zucchini, 1 chicken each, red and yellow sweet pepper, onion, sprig of thyme and rosemary, 1 tbsp. cream, vegetable oil, black pepper, salt.
How to cook stewed chicken with vegetables in wine. Cut the zucchini into circles, sweet peppers into cubes, chop the garlic and onion, tear off the green leaves from the stems, cut the chicken into pieces, fry in oil on both sides until crusty, pour in the wine, pepper, salt, simmer for 20 minutes over low heat, put everything prepared products, pour cream, stir and simmer for another 5-10 minutes. Serve the dish with fresh tomatoes.
Spanish Stewed Chicken and Vegetables Recipe
You will need: 680g of tomatoes in their own juice, 2-3 mugs of lemon and garlic cloves, 2 bay leaves, 1 chicken and a jar of olives, peppercorns, paprika powder, spices for chicken, butter, sugar, salt, pepper.
How to stew chicken with vegetables in Spanish. Cut the chicken into 6 parts, lightly beat each, pepper and salt, sprinkle with seasonings, fry until crispy in oil on all sides, place in a saucepan. Remove the skin from the tomatoes, puree with the juice, pour in 2-3 tbsp. boiling water, sprinkle with sugar and salt, place on chicken in a saucepan. Cut the olives in half, place together with lemon, peppercorns, bay leaves, peeled garlic on tomato paste. Simmer everything under the lid over medium heat until the chicken is cooked through, about 1 hour. Before serving, remove the bay and garlic from the dish.
There are many options for stewing chicken with vegetables - we talked about only a few of them. Using these recipes as a basis, you can modify them to your taste by replacing some ingredients with others or expanding the recipe with additional products. Try it, cook it tasty and healthy!
Video recipe for chicken stewed with vegetables
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How to properly stew chicken with vegetables in a frying pan
However, if you want to eat healthy, then you just need to know how to stew chicken with vegetables in a frying pan, so the dish will turn out healthier.
Chicken meat in combination with vegetable products is delicious in any form: fried, boiled, steamed or baked in the oven until golden brown.
Chicken with vegetables in a frying pan: classic recipe
Ingredients
- Chicken meat – 1 kg + –
- Potatoes - 5 pcs. + –
- Onions - 2 pcs. + –
- Carrots - 1 pc. + –
- Garlic - 1 pc. + –
- Bay leaf - 2 pcs. + –
- Allspice peas – 5 peas + –
- Vegetable oil – 0.5 cups + –
- Purified water – 1 glass + –
- Black pepper - to taste + –
- Salt – 1 pinch or to taste + –
- Spices (any) - to taste + –
How to stew chicken with vegetables in a frying pan
Chicken meat is a dietary product characterized by ease of digestion and delicate taste. And if we combine chicken and vegetables in one dish, we will get a treat filled with vitamins and minerals, which is especially important in winter.
- Remove the skin, wash the meat, dry it with paper towels, then cut into small pieces, salt and pepper.
- Cut the onions and potatoes into cubes, carrots into circles.
- Pour a glass of water into a deep frying pan, add bay leaves, peppercorns, a head of unpeeled garlic and chicken meat.
- Place carrot slices and onion slices on top, salt and pepper them, sprinkle with your favorite seasonings.
- Place potatoes on top of everything, which we also sprinkle with salt and pepper.
- Pour oil over everything, cover with a lid and simmer on low heat for an hour.
We taste the meat and broth. If there is not enough salt, add it and simmer the dish for another 15 minutes. If the chicken is soft and the broth is salty enough, turn off the stove and serve the dish.
Chicken breast stewed with vegetables in broth
Chicken breast with peppers and corn takes just half an hour to prepare, which is especially convenient if you need to prepare dinner on a weekday or surprise unexpected guests with a delicious meal. Let's prepare an excellent chicken dish using the following step-by-step recipe.
Ingredients
- Large onions – 2 pcs.;
- Boneless chicken breast – 0.5 kg;
- Sweet pepper – 2 pcs.;
- Canned corn – 1 can;
- Olive oil – 3 tbsp;
- Salt - to taste;
- Chili pepper - on the tip of a knife (or to taste).
How to stew chicken breast with vegetables in a frying pan
- Cut the washed and dried meat into thin pieces and cook them for 2 minutes in boiling water.
- Cut sweet peppers and onions into half rings.
- Heat a deep frying pan with oil and fry the onion until transparent.
- Add the pepper half rings and simmer the food for 10 minutes over low heat.
- Add corn and chicken pieces, pepper and salt to taste, pour in 1 cup of meat broth and simmer until the liquid evaporates.
Turn off the stove and leave the cooked chicken and vegetables on the burner for 5 minutes. After insisting, we immediately serve the dish to the table and invite hungry eaters to eat.
Stewed chicken: recipe with vegetables and sauce
Chicken meat stewed in vegetable sauce produces a surprisingly tasty juicy dish with a delicate spicy taste and aroma. It is good served with pasta and potato side dishes.
So let's find out how to simmer chicken with vegetables in a frying pan so that you can't tear yourself away from the juicy crust.
Ingredients
- Chicken meat – 1 kg;
- Salt - to taste;
- Onion – 1 pc.;
- Tomatoes – 4 pcs.;
- Ground black pepper - to taste;
- Carrot – 1 pc.;
- Garlic – 2 cloves;
- Vegetable oil - for stewing;
- Paprika – 1 tsp;
- Parsley and basil - to taste.
Cooking stewed chicken with vegetables
Preparing meat for stewing
- Wash and dry the meat without skin. Cut it into medium pieces, rub with pepper, salt and set aside for half an hour.
Preparing sauce for stewing chicken in a frying pan
- Grind the carrots and onions using a grater and fry the grated mass until transparent in a deep frying pan with oil.
- Scald the tomatoes with boiling water and remove the skins. Cut the tomatoes into cubes and add to the frying pan.
- Finely chop the basil and parsley, crush the garlic and add everything to the tomatoes.
- Season the dish with paprika, pepper, salt, close the pan with a lid and simmer the meat and vegetables over low heat for 10 minutes.
- Transfer the prepared vegetable sauce to a bowl.
Fry the chicken until lightly browned
- Add oil to the pan and fry the chicken pieces until they acquire a barely noticeable golden hue.
- Drain the oil from the pan and instead add the vegetable sauce, distributing it so that it slightly covers the meat. If the sauce is thick, dilute it with water.
- Simmer the chicken in the sauce over low heat for about 45 minutes.