Vegetable stew with chicken - 8 step-by-step recipes

Better as it may be, these recipes will fall in the season of fresh vegetables, the abundance of which will allow everyone to choose something to their taste and color. And for satiety and flavor, do not neglect the addition of chicken meat. Choose your favorite cooking method and cook with pleasure.

Vegetable stew with chicken and potatoes in the oven

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

Cooking time: 90 min.

Cooking time: 60 min.

Servings - 4.

• 
  Since the main ingredients in this stew are chicken and potatoes, chop as many peeled potatoes as possible.
• 
  Then randomly chop the onion and carrots.
• 
  We transfer all vegetables to a common bowl, salt, pepper and mix well.
• 
  Let's start preparing the meat. After the chicken thighs have been thoroughly washed, add salt, pepper and any spices for meat to them. Next, we mix in the garlic passed through a press and mix everything well. Leave the marinated meat for 30 minutes.
• 
  After this time, put the vegetables pickled with meat into the prepared baking sleeve.
• 
  We fasten the sleeve at both ends and transfer it to a baking sheet, which we send to an oven preheated to 200 degrees. We bake until fully cooked for 50-60 minutes.
• 
  After this time, we check the readiness of the meat, it should be covered with a pleasant golden crust.
• 
  Serve the finished dish hot, divided into portions, and sprinkle with any fresh herbs.

Enjoy your meal!

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

The very recipe that contains the whole range of vegetables and flavors that can only be obtained in an urban setting. Such a vegetable stew can be safely prepared not only for lunch, but also for dinner, as guaranteed lightness, satiety and a pleasant aftertaste await you.

Cooking time: 100 min.

Cooking time: 70 min.

Servings - 4-6.

Ingredients:

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

Cooking process:

1. We wash the chicken legs thoroughly and cut into several parts, separating the drumstick from the thigh. Salt the chicken immediately, pepper and mix well and after all leave for 10 minutes to soak.
2. We proceed to chopping the prepared vegetables. Initially, chop the cabbage.
3. For cooking, cut the young zucchini into small cubes along with the peel.
4. Then, in the same way, cut the eggplant into small cubes.
5. We cut the pre-peeled onion.
6. Chop all tomatoes at random.
7. Then we cut the potatoes and leave them in cold water, at the end we rub the carrots on a fine grater.At this point, the process of preparing vegetables is complete.
8. We proceed to the direct preparation of the vegetable stew. Heat a frying pan with vegetable oil over high heat and spread the prepared chicken until golden brown.
9. Pour the previously chopped cabbage to the fried chicken and continue frying for seven minutes, constantly stirring the contents.
10. Then add the eggplant, zucchini and potato wedges. Mix all the vegetables well, add a little cold water and leave to simmer over low heat until softened. This will take about 20 minutes.
11. For frying, heat up a separate frying pan and send the onions and carrots to sauté over medium heat for three minutes. After this time, we throw in the chopped tomatoes and continue to fry, without reducing the power, for another five minutes, stirring constantly.
12. By this time, the vegetables had time to stew and start up their own juice. Add the frying to the stew and simmer under a closed lid over low heat for about 20 minutes.
13. After 20 minutes, bring the stew to taste, adding salt, pepper, dried dill and any spices to your taste. After everything is well stirred, turn off the heat and leave to infuse under a closed lid for 10-15 minutes.
14. All vegetables are saturated with each other's aromas and become more appetizing, which means that the dish can be served at the table.

Enjoy your meal!

Delicious and hearty stew with chicken, zucchini and potatoes in a pan

When stewing vegetables, courgettes are so identical to potatoes that they can actually be substituted for them. A fresh and slightly dry dish of potatoes with meat immediately becomes tender and juicy. Therefore, only you can decide which of the vegetables will prevail on your plate.

Cooking time: 90 min.

Cooking time: 45-50 min.

Servings - 4-6.

Ingredients:

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

Cooking process:

1. Fry the prepared chicken fillet in an abundant amount of vegetable oil. Fry on both sides for 20 minutes until golden brown.
2. Then add coarsely chopped potatoes and fry them for about 10 minutes, stirring occasionally.
3. As soon as it softens and begins to crust over, add salt to the contents of the pan and mix well again.
4. Add chopped carrots, bell peppers and tomatoes to the fried chicken and potatoes.
5. At the end, add slices of zucchini and onion rings. Also at this stage, salt and mix everything well.
6. Cover the pan with a lid and simmer the vegetables for 10 minutes.
7. A few minutes before turning off, add black ground pepper and garlic passed through a press.
8. Then add chopped fresh herbs. And leave the stew under a closed lid for five minutes.
9. Serve hot vegetables with meat.

Enjoy your meal!

PP vegetable stew with chicken breast

Vegetable stew has so many different vegetables that you will definitely be able to please everyone at the table. And in order for the dish to become proteinaceous and saturate your body, do not forget to add tender chicken breast.

Cooking time: 90 min.

Cooking time: 40 min.

Servings - 2-4.

Ingredients:

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

Cooking process:

1. We wash the chicken breast well and cut into very large pieces, which are then sprinkled with salt, black pepper and other spices of your choice. Pour the breast with olive oil on top of the spices. Leave the chicken breast to marinate for 30 minutes.
2. At this time, we will be engaged in cutting vegetables, which will also need to be pickled. Chop the pre-washed and dried eggplants at random, then sprinkle them with salt and leave them aside for 25 minutes.
3. All vegetables that are given in the ingredients were chopped in a convenient way.
4. And the chicken breast has already been marinated. We put it in a preheated pan, you do not need to add oil, since the breast is greased with olive oil.
5. Pour chopped onion to the floor of the finished fillet and fry for five minutes, until it is lightly browned.
6. Then we spread the eggplants and continue to fry, stirring.
7. After five minutes, lay out the carrots, potatoes, zucchini and keep for five minutes. The vegetables have already started up their own juice, in which they will be stewing.
8. 10 minutes before turning off, we send bell pepper, chopped greens, tomatoes and garlic to the pan. Stir everything slightly and simmer, covered with a lid, for 10 minutes.
9. The stew is ready. We serve only hot.

Enjoy your meal!

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

Such a bright vegetable dish is not shameful to serve even to the festive table. Especially considering the fact that you do not have to extinguish everything yourself, waiting for time at the stove, because the multicooker will do all this for you.

Cooking time: 90 min.

Cooking time: 60 min.

Servings - 4-6.

Ingredients:

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

Cooking process:

1. Most of the time is spent preparing the vegetables that make up our stew. Chop the onion and carrot in the usual way.
2. Then we cut the eggplant with the peel.
3. Due to the fact that the vegetables are seasonal and young, their peel is thin, without peeling it off, we cut the zucchini into cubes.
4. Chop the bell pepper very finely.
5. Cut the peeled potatoes into small cubes and put them in a bowl of cold water so that they do not have time to darken.
6. Shred the cabbage into thin slices.
7. Finally, it remains to chop the tomato and add it to the bowl with the rest of the vegetables.
8. We wash and dry the chicken meat well. Then we season the prepared meat along with vegetables with paprika and black pepper. Don't forget to add some salt.
9. Instead of vegetable oil, pour the required amount of water into the bottom of the multicooker bowl and put some of the mixed vegetables.
10. Then we spread out some of the chicken and vegetables again. Thus, we alternate a layer of vegetables and a layer of meat. We tamp all the contents well and close the lid of the multicooker. We set up the "stewing" mode and cook the stew for an hour.
11. After this time, we check the readiness of the vegetables by stirring our stew.
12. We spread the finished dish in portions and decorate with any fresh herbs. So it will turn out as fresh and bright as possible in summer.

Enjoy your meal!

Delicious vegetable stew with chicken stewed in a saucepan

Preparing a delicious, dietary and nutritious meal couldn't be easier with just one pot. The recipe details the entire cooking sequence along with the attached photographs, thanks to which both experienced and novice housewives can cope with the cooking process.

Cooking time: 80 min.

Cooking time: 50-55 min.

Servings - 4.

Ingredients:

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

Cooking process:

1. Initially, we chop the celery stalks together with a pod of hot pepper and send them to fry in a low saucepan with a little olive oil.Your kitchen will be filled with the aroma of these components literally within 3-4 minutes.
2. Next, lay out and sauté the diced onion until translucent.
3. In parallel with this, we will be engaged in the preparation of meat. We wash the chicken fillet, remove all bones and skin, then grind it into thin strips. Put the chopped meat in a saucepan with the onion and fry over low heat for five minutes, constantly turning over so that the meat does not dry out and turn out tender.
4. We peel and cut the carrots in a convenient way for you, for example, into cubes and send them to the bulk.
5. We chop the potatoes very coarsely and send them immediately for the carrots.
6. We wash the young squash, cut it very coarsely and combine with browned vegetables.
7. Fill all the contents with chicken broth, salt, add bay leaves and bring to a boil under a closed lid. Then simmer the stew over low heat for 40-45 minutes, stirring occasionally so that the vegetables do not burn.
8. When the vegetable mass is boiled and thickened, chop a bunch of cilantro and send it to the pan. Cook for another five minutes until fully cooked and pour into plates.

Enjoy your meal!

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

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

Cooking time: 50 min.

Cooking time: 25 min.

Servings - 6.

Ingredients:

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

Cooking process:

1. We wash the peeled carrots and cut them into small cubes, which are first sent to be fried in a frying pan preheated with vegetable oil.
2. Peel and chop the onion as large as possible. Add chopped onions to carrots.
3. Cut the fillets into thin strips and beat off with a kitchen hammer.
4. Heat the second frying pan with olive oil and fry the chopped chicken fillet well.
5. As soon as the slices began to change color to golden, we shift them to the carrots and onions. Mix everything well and continue to fry.
6. In parallel with this, we cut the bell pepper into large strips, for brightness we take two colors, and send it to meat with vegetables.
7. Cut the young zucchini together with the peel.
8. We also cut the eggplant into smaller pieces.
9. Plus, in addition to all vegetables, we chop the prepared mushrooms. Due to them, the dish is saturated with protein and aroma.
10. Finally, cut the tomatoes into small quarters. Put all the vegetables in a pan in turn and simmer for five minutes. Salt, pepper and add crushed garlic five minutes before turning off.
11. We keep the finished stew under a closed lid over the fire off for 10 minutes. Only after that we lay out on plates and serve.

Enjoy your meal!

Aromatic vegetable stew with chicken and mushrooms in a pan

For mushroom lovers, the choice will be obvious. Vegetable stew will definitely become more aromatic with both purchased mushrooms and forest mushrooms. And in the end, so that all the ingredients can fully unfold from the best side, we will prepare a smooth and thick milk sauce.

Cooking time: 50 min.

Cooking time: 30 min.

Servings - 4-6.

Ingredients:

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

Cooking process:

1. Before starting cooking, we recommend chopping all the necessary products that we will need in the future.And first of all, fry the chopped chicken fillet for a short time.
2. Remove the fried pieces and put the butter in a preheated pan.
3. Literally immediately we spread the randomly chopped onion and fry until a tender golden crust is formed, stirring it constantly.
4. As soon as the onion has softened, chop the bell peppers of various colors and fry together with the onion for five minutes.
5. After this time, lay out the prepared mushrooms with zucchini and continue to simmer all the contents, stirring constantly.
6. At the end, lay out the previously fried chicken pieces and keep for a couple of minutes on low heat.
7. When the vegetables have started to juice, season with paprika, salt and black pepper. And then we fill all the contents with flour.
8. For the next stage, combine the milk with the ready-made broth and pour the prepared stew into a pan with a floor, then continue to simmer for another 15 minutes. During this time, our sauce will thicken and become very smooth.
9. Stew with chicken and mushrooms is ready. It turned out as juicy, beautiful and tasty as possible.

We wish you a pleasant meal!