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Zucchini stew with chicken. Vegetable stew with chicken fillet

Vegetable stew with Chiken- summer cottage option. Let's prepare a light dietary low-calorie dish... We use the freshest vegetables, those that grow in the beds - onions, carrots, Bell pepper and zucchini. We take fresh herbs. You can take a complete set that grows in the garden - parsley, celery, dill, green onions, basil, spinach. We choose for every taste. If you do not have a summer cottage, then all these products can easily be bought and also fresh from the new harvest. For fast food vegetable stew take chicken fillet, as you know, the most dietary meat. We will cook quickly and eat deliciously!

The required products, already listed above, are only in pieces:

  • 5-6 pieces of chicken fillet
  • 1 medium courgette
  • 3-4 carrots
  • 2 large onions
  • 5-7 pieces of sweet pepper
  • salt, pepper to taste
  • fresh garlic 1 whole large head
  • fresh herbs - parsley, celery, dill, green onions, basil
  • vegetable oil

Preparation:

  1. We wash the chicken fillet and cut into thin plastics. Coarsely chop the carrots and onion... We put all this in a saucepan or in a frying pan, preheated with vegetable oil. I do not recommend using butter right away, since when frying it loses everything beneficial features and releases carcinogens. Ideal for cooking is sunflower, olive or grape oil.
  2. It is better to add butter to a ready-made dish - the aroma and taste will be wonderful and there will be more benefits. You can add salt. But I only sprinkled it with red hot pepper, you can use black pepper or other spices of your choice. The main thing is that such spices do not contain salt or monosodium glutamate (flavor enhancer). Simmer for 15 minutes with the lid closed. Stir occasionally.
  3. Sweet peppers and zucchini need to be chopped coarsely, that's the beauty of this stew. The zucchini is large but thin.
  4. Add bell peppers. Again, whoever wants to add salt to taste.
  5. Now the zucchini. Sprinkle with red pepper. Simmer for about 7 minutes. fresh vegetables it is not worth it, the less heat treatment vegetables are subjected to, the more usefulness they will remain. We want to eat wholesome food! Even if, in your opinion, the vegetables are not quite ready yet, we will give them time to reach readiness, but not over the fire.
  6. Add chopped garlic at the end.
  7. Greenery on top. Turn off the fire. Now you can add butter, cover and let stand for 5-7 minutes. Read more:
  8. Wonderful, useful diet dish- vegetable stew with zucchini and chicken is ready! Can be served on the table. It will be very tasty with Borodino bread. Eat to your health!

Vegetable stew with chicken

Ingredients:

  • 1 - 2 eggplants
  • 1 - 2 zucchini
  • 2 medium carrots
  • 2 bell peppers
  • 1 - 2 tomatoes
  • 1 large onion
  • 1 chicken (about 1 kg)
  • 1 head of garlic
  • salt, spices, seasonings to taste
  • vegetable oil for frying

Cooking method:

  1. Cut eggplants, zucchini and carrots into thin slices and fry them for stews separately in a pan until golden brown on both sides and let cool slightly.
  2. Tomatoes, bell pepper and chop the onion at random and combine in a deep bowl with zucchini, eggplant and carrots. Salt, pepper and mix gently vegetable mix straight with your hands.
  3. Cut the chicken for the stew into small portioned pieces, if there is time, lightly marinate in vegetable oil with spices and also fry for 7-10 minutes on both sides until beautiful golden brown and semi-readiness.
  4. Cover the baking dish or baking sheet with foil (you can use baking paper), lightly sprinkle with vegetable oil and spread the vegetable mass in an even layer. Stir the chicken pieces and garlic cloves on top (lately I really like not to peel it, but only to remove the top skin). We put the stew in an oven preheated to 180 C and bake for about 35 - 45 minutes until the dish is fully cooked. Bon Appetit.

Vegetable stew with chicken

Vegetable stews are not only healthy, but also easy to prepare. The main advantage of this dish is that various vegetables and root vegetables are used in the stew. We offer to evaluate interesting and incredible delicious recipe vegetable stew with chicken, mushrooms and lentils.

Ingredients:

  • half a kilogram of chicken fillet;
  • a jar of pickled mushrooms (honey agarics, champignons, porcini mushrooms);
  • 200 g lentils;
  • carrot;
  • 1 onion;
  • a couple of garlic cloves;
  • 170 g sour cream;
  • vegetable oil;
  • spices;

Vegetable stew with chicken recipe:

  1. First you need to cook lentils. We wash the lentils in a colander until the water is transparent. Pour the lentils into a saucepan, pour in water (at the rate - 1: 3, i.e. one part of lentils, three parts of water). Cook lentils over medium heat until tender.
  2. Rinse the meat and cut into medium cubes. It can be cooked in a separate bowl, or at the same time with lentils.
  3. Peel and finely dice the onions and carrots. In a skillet in butter, sauté onions and carrots, adding finely chopped garlic. Frying time - 3 minutes.
  4. Drain all the liquid from the mushrooms by tipping them into a colander and rinsing with water to get rid of excessive acidity.
  5. Add mushrooms to vegetables, simmer for 4-5 minutes.
  6. Meanwhile, the lentils with chicken are ready. Pour into the pan fried vegetables and mushrooms, and simmer for a while.
  7. Season the finished dish with spices, salt, sour cream, mix thoroughly. Served with any side dish with finely chopped herbs.

RAGU VEGETABLE RAGU WITH CHICKEN

Ingredients:

  • 2 chicken fillets,
  • 4 large fresh carrots,
  • green pea(can be frozen),
  • potato,
  • tomato paste or fresh tomato,
  • onion,
  • some vegetable oil
  • salt,
  • spices to taste.

Preparation:

  1. Prepare all vegetables, rinse, cut carrots into circles, potatoes into cubes.
  2. Heat a tablespoon of vegetable oil in a cauldron or saucepan with a thick bottom. Spread the finely diced onion on it.
  3. Add chicken fillet, cut into 1x1 cubes or strips, cover and simmer for 10 minutes over low heat. The fillet should give juice.
  4. Add potatoes and carrots, tomato paste or grated tomato, salt, if desired, season with spices, add a little water, cover and simmer for another 15-20 minutes.
  5. Add green peas and bay leaf 10 minutes before cooking.

Our ready! You can add any vegetables - fresh or frozen, greens - just consider the timing of their preparation. Nothing needs to be fried beforehand.

Try it, very tasty, dietary and colorful! Bon Appetit!

Vegetable stew with chicken

Ingredients:

  • Chicken fillet or chicken breast- 600 gr
  • Potatoes - 400 gr
  • Onions - 100 gr (3 small onions)
  • Bulgarian pepper - 3 pieces
  • Carrots - 100 gr (3 pieces of small size)
  • Tomatoes - 600 gr
  • Garlic - 2 cloves
  • Bay leaf - 2 pcs
  • Vegetable oil - 3 tablespoons
  • Salt to taste

Preparation:

  1. Vegetable stew is one of the most beloved summer dishes. Summertime because all ingredients become affordable and taste qualities I grow dozens of times. There are a lot of options for cooking vegetable stew, I offer my own recipe.
  2. So, for a vegetable stew, we need zucchini, tomatoes, onions, garlic, potatoes, carrots, chicken breast or chicken fillet, as well as a deep saucepan or duck, as in my case)
  3. Peel the onions and carrots, wash them and cut them into half rings, wash the sweet bell peppers, peel them of seeds, cut them into cubes.
  4. We put the duck on the fire and fry the chicken pieces on each side in vegetable oil for 3-5 minutes.
  5. Layer the rest, already cut ingredients, not forgetting to salt and pepper, add half a glass of water and on top, with the last layer, lay the tomatoes cut into slices.
  6. Vegetable stew with chicken is a self-sufficient dish and does not need a side dish. Serve hot, you can add finely chopped herbs (your favorite). Read more:

The vegetable stew with chicken is ready. Bon Appetit!

Vegetable stew with chicken

Vegetable stew with chicken is one of the favorite summer dishes.

Ingredients:

  • Chicken fillet or chicken breast - 600 g
  • Potatoes - 400 g
  • Onions - 100 g (3 small onions)
  • Bulgarian pepper - 3 pcs.
  • Carrots - 100 gr (3 pieces of small sizes)
  • Tomatoes - 600 g
  • Garlic - 2 cloves
  • Bay leaf - 2 pcs.
  • Vegetable oil - 3 tbsp. l.
  • Salt to taste
  • Ground black pepper - to taste

Preparation:

  1. My chicken fillet and cut into small pieces.
  2. Peel the potatoes, wash them and cut them into small cubes.
  3. Peel the onions and carrots, wash and cut into half rings, my sweet bell pepper,
    clean from seeds, cut into cubes.
  4. Peel the zucchini for the stew and cut into small cubes.
  5. We put the duck on the fire and fry the chicken pieces in vegetable oil with
    each side for 3-5 minutes.
  6. Layer the rest of the already cut ingredients, remembering to salt and pepper.
  7. Add half a glass of water and on top, with the last layer, lay the tomatoes cut into circles.
  8. Cover the duck with a lid and cook the stew over medium heat for 40 minutes.
  9. Vegetable stew with chicken is a self-sufficient dish and does not need a side dish.
  10. Serve hot, you can add finely chopped herbs (your favorite).
  11. The vegetable stew with chicken is ready.

Bon Appetit!

Vegetable dishes are a source of vitamins, fiber and trace elements. But, besides the benefits, they carry a huge variety of flavors, especially for vegetable stews. The comparatively low calorie stew is also attractive to weight-watchers. Diabetics are also recommended to include it in their menu.

Step by step recipe

Ingredients Quantity
olive oil - 75 ml
cabbage - 400 g
zucchini - 0.5KG
onions - 1 piece
carrots (medium) - 1 piece
tomatoes (can be replaced with tomato paste) - 0.5KG
garlic - 3 wedges
dill - 35 g
salt - taste
Cooking time: 50 minutes Calorie content per 100 grams: 51 Kcal

Cooking a vegetable stew with zucchini is easy, and the result is a delicious dish that works equally well for a lunchtime meal and a hearty dinner.

Cooking progress:

  • heat the oil in a thick-bottomed saucepan;
  • finely chop the cabbage and put in a saucepan with heated oil;
  • cut the zucchini into cubes and also send to the pan, without stirring, leave everything to simmer over low heat;
  • grate carrots and chop onions, make frying out of them;
  • start stirring the contents of the pan where the vegetables are stewed;
  • after about a quarter of an hour, when the zucchini are ready, finely chop the tomatoes and add them to the pan;
  • for about another 5 minutes, continue to stir and simmer the vegetables, then add the garlic grated on a fine grater and fry, mix everything again;
  • at the end of cooking, the fire turns off, the stew is sprinkled with finely chopped herbs and covered with a lid to infuse for five minutes;
  • the dish is ready!

Vegetable stew with chicken, potatoes and zucchini

Another simple recipe. Designed for those who do not find a menu devoid of meat attractive enough.

The dish will consist of (for 6 servings):

  • chicken - 1 piece;
  • potatoes - 3 tubers;
  • zucchini - 1 piece;
  • tomatoes - 3 pieces;
  • onions - 2 pieces;
  • carrots - 3 pieces;
  • bell pepper - 3 pieces;
  • sour cream - 150 g;
  • water - 100 ml;
  • peppercorns - 5-6 peas;
  • bay leaf - 3-4 pieces;
  • salt to taste.

Cooking time: 70 minutes.

Caloric content: 135 kcal.

Cooking progress:


Vegetable stew recipe in a slow cooker

The ratio of the ingredients in this dish can be changed at your discretion. This recipe is equally good with both chicken and alternative meat components, or you can do without them altogether. Below next recipe described for a multicooker with a 4.5 liter bowl and a power of 670 watts.

You need to prepare:

  • eggplant - 2 pieces;
  • zucchini - 2 pieces;
  • potatoes - 3 pieces;
  • chicken fillet - 0.5 kg;
  • tomato - 4 pieces;
  • onions - 2 pieces;
  • carrots - 2 pieces;
  • garlic - 3 cloves;
  • vegetable oil - 2 tablespoons;
  • salt, spices - to taste.

Cooking time: 80 minutes.

Caloric content: 124 kcal.

Cooking progress:

  • wash and peel all vegetables (for young zucchini and eggplants, the second point is not relevant - they can be cooked with the peel);
  • cut prepared foods into small cubes;
  • also cut the fillet and place in a multicooker bowl, after adding vegetable oil there;
  • select the "Baking" ("Frying") mode and fry the fillets for about 8-9 minutes;
  • after the specified time, add chopped onions with carrots;
  • after another 10 minutes, all other vegetables are placed in the multicooker along with spices and mixed;
  • if necessary add 0.5 cups of water;
  • the multicooker is switched to the “Quenching” mode and left for 60 minutes (the time may differ depending on the power and model of the multicooker);
  • at the end of cooking, add the garlic grated on a fine grater, mix everything and leave to infuse;
  • the stew can be laid out on plates.

Vegetable stew with eggplant and zucchini in the oven

When cooking vegetable stews using the oven, it is noteworthy that the vegetables are not boiled, but baked in whole pieces. And the meat cooked in this way becomes especially soft and tasty.

Prepare:

  • chicken thighs - 4 pieces;
  • medium-sized eggplant - 2 pieces;
  • Bulgarian pepper - 2 pieces;
  • potatoes - 3 pieces;
  • tomato - 2 pieces;
  • carrots - 1 piece;
  • onion - 1 piece;
  • garlic - 2 cloves;
  • fresh herbs (parsley and dill): 20 g;
  • vegetable oil - 20-30 ml;
  • salt and pepper to taste.

Cooking time: 60-70 minutes.

Caloric content: 130 kcal.

Cooking progress:

  • put the oven on preheat (180 ° C);
  • wash and peel potatoes and carrots;
  • coarsely chop potato tubers;
  • cut the eggplants, zucchini and bell peppers into large cubes;
  • cut carrots in the form of circles;
  • finely chop the onion, grate the garlic with a fine grater;
  • chop greens;
  • pour all the vegetables into a large container, add salt and pepper, pour with oil, mix everything thoroughly;
  • prepare a large baking sheet, which is also oiled;
  • evenly distribute vegetable "salad" on a baking sheet, and place chicken thighs in the corners;
  • place the baking sheet in the oven for 30 minutes;
  • while the stew is cooking - chop the tomatoes coarsely, sprinkle with salt and pepper and pour a little oil, leave to soak;
  • half an hour later, get the stew, mix well and put the tomatoes on top and bake again for a quarter of an hour;
  • 15 minutes later - the stew is completely ready.

Italian vegetable stew

The dish has a piquant hue due to the fact that the recipe contains olives and capers. The Italian vegetable stew will appeal to both vegetarians and meat-eaters (as a side dish to the meat component of the meal).

You need to purchase (for 6 servings):

  • eggplant - 600 g;
  • zucchini - 400 g;
  • tomato - 400 g;
  • onion (red) - 1 piece;
  • olives - 4 tablespoons;
  • capers - 2 tablespoons;
  • red wine vinegar - 3 tablespoons;
  • sugar - 1 teaspoon;
  • pine nuts - 3 tablespoons;
  • basil (fresh) - 10-20 g;
  • olive oil - 30 ml.

Cooking time: about 40 minutes.

Caloric content: 63 kcal.

Cooking progress:

  • Wash, peel, cut vegetables into cubes (about 1x1 cm in size), only chop the onion as small as possible;
  • to cook a stew, you will need to arm yourself with a frying pan or stewpan;
  • first of all, you should fry the onions;
  • then chopped eggplant is laid out in the pan (it adsorbs oil very well, so you will have to add a little more oil as it cooks);
  • when the eggplant acquires some softness, add the zucchini and continue frying, stirring a little;
  • then tomatoes are added, everything is mixed, and then stewed for 10 minutes;
  • then add olives, capers, sugar and vinegar, mix again and cook for about five minutes;
  • you should not salt the stew, since the total salinity of the dish is already obtained from olives and capers;
  • turn off the heat and cut into chopped basil, insist a little and serve.

  1. Stew recipes allow you to show imagination, you can try to follow someone else's recipe, or you can easily invent a new one on its basis, it is quite difficult to spoil such a dish, so you can safely experiment;
  2. The main condition for correct preparation vegetable stew with zucchini - careful and accurate cutting of ingredients, this can take a lot of time, but it's worth it;
  3. With a shortage of time, the best solution would be to stew all the vegetables together, but ideally, both zucchini, chicken, and eggplants should be stewed separately, and only then mixed;
  4. The low calorie content of the dish does not dispose to season it with mayonnaise and other fatty sauces, the best option will be used for refueling soy sauce or seasoned broth;
  5. If eggplants are taken for the stew, then you will need to add more oil than in other cases, and when adding young zucchini (especially zucchini), it is not at all necessary to peel them off;
  6. You can fantasize not only when preparing, but also when serving a dish, decorate with herbs, select special dishes (for example, portion pots).

Bon Appetit!

Chicken stew with vegetables - delicious and hearty dish, which every housewife should be able to cook. As a result, vegetables are very tender and aromatic, while the chicken remains juicy and soft. Additionally, you can add fried mushrooms to the stew, or. Of vegetables, eggplants, young zucchini, fresh tomatoes and garlic.

All the ingredients for the chicken and vegetable stew recipe from the photo are first fried in a pan with a small amount of vegetable oil, and then simmered together over low heat, which makes the chicken stew with vegetables delicious and rich. Optionally, this recipe can be cooked in the oven or multicooker.

Ingredients:

  • 600 g chicken fillet
  • 1 onion
  • 1 carrot
  • 1 bell pepper
  • 1 kg of potatoes
  • 1-1.5 l of water
  • 2 tbsp. l. tomato paste
  • 3 tbsp. l. sunflower oil
  • salt to taste
  • 1-2 bay leaves
  • 3 allspice black peppercorns
  • 0.5 tsp ground black pepper
  • 0.5 tsp seasonings for chicken
  • a few sprigs of parsley

How to make chicken stew with vegetables:

Wash the chicken fillet, clean it from films and fat. Cut the meat into medium sized pieces.

Heat vegetable oil in a frying pan. Put the chopped chicken fillet in it. Salt the meat, season it with ground black pepper and chicken spices. While stirring, fry the fillet until golden brown. Transfer the finished meat to a saucepan or stewpan, in which we will simmer the stew.

Cut the peeled carrots into quarters into rings, chop the onions into cubes. Remove seeds from sweet pepper, cut vegetables into cubes.

While stirring, fry the vegetables for 5 minutes in the remaining oil and chicken juice. Add a little more vegetable oil if needed.

Then put the sautéed vegetables in a saucepan with the sautéed chicken.

Wash the potatoes, peel them. Cut the tubers into medium-sized pieces.

Add the shredded potatoes to the pot with the rest of the ingredients.

Fill vegetables and meat with hot water so that they are completely covered with it. Stir the stew and put it on low heat. We will simmer the dish for 30 minutes so that the ingredients are cooked and soften.

Then add tomato paste to the chicken stew with potatoes and vegetables, mix.

A wonderful, beloved by many dish - stew with chicken! Very simple home cooking - with zucchini, eggplant, cabbage.

A dish such as stew can be found in almost every cuisine in the world. In Finland, for example, Karelian stew is considered a symbol of national cuisine, just like borscht in Ukraine, and shank with sauerkraut in Germany. Each country prepares it according to special recipes. A traditional stew is a dish of fried meat, which is then stewed along with vegetables. But there are also recipes for fish, mushroom and vegetarian stews.

Vegetables and meat for the preparation of this dish can be used completely different. You can also try to change the composition of the products according to the season. This is the beauty of this dish... In spring it is cooked with young sorrel, carrots, spinach, potatoes, green onions and wild garlic. In summer, seasonal vegetables are gaining relevance - eggplants, green peas, tomatoes, bell peppers, zucchini.

In autumn and winter, they put pumpkin in it, fresh and sauerkraut... If you look at it, then at any time of the year you can cook delicious stew from the food available in the refrigerator. Today you will learn how to make a vegetable stew with chicken and eggplant.

  • 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

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.

Bell peppers, peeled, cut into medium strips.

Chop the eggplant with the skin into cubes.

Chop the tomatoes into small wedges.

Wash the chicken fillet. Cut it into 3 x 3 cm cubes.

All products are ready and you can start stewing the stew directly. According to the classics of the genre, the stew should be stewed in a cauldron, gosyatnitsa or stewpan. If you do not have such utensils, then you can even use an ordinary deep-bottomed pan. Place the chicken fillet in a hot skillet.

While stirring, fry it in vegetable oil for 3-4 minutes. Then put the bell peppers, tomatoes, onions and eggplants in the pan.

Place 2-3 bay leaves for aroma. Add salt and spices. For a spicier meal, add red pepper or finely chopped chili.

Mix vegetables with chicken. Reduce heat and simmer for 10 minutes.

Add tomato sauce... Stir the stew again and let it simmer for another 5 minutes.

Serve hot, sprinkle with finely chopped herbs. Enjoy your meal.

Recipe 2: vegetable stew with chicken (step by step photos)

A dish that will become a hit in your diet. Vegetable stew with chicken - no mess in the kitchen, but with maximum benefit for healthy eating... Such portioned "flasks" can be prepared for lunch on a working day or for a picnic on a weekend. By the way, there can be a lot of options with vegetables for the season. And an important addition: if you have a prejudice about canned corn, then use frozen, but add it to the vegetable stew immediately before baking.

  • Chicken thighs 4 pcs
  • Olive oil 2 tbsp
  • Zucchini 1 piece
  • Carrots 1 pc
  • Shallots 4 pcs
  • Sweet yellow pepper 2 pcs
  • Svan mix 1 tbsp
  • Ground paprika 1 tbsp
  • Salt to taste
  • Pinch of sugar
  • Basil for serving
  • Canned corn for serving

Fillet chicken thighs marinate in the mixture olive oil, Svan mix, ground paprika, salt and sugar. If desired, the pieces can be cut into smaller pieces.

Cut the zucchini and bell peppers into slices or checkers, depending on the size of the vegetables.

Cut each shallot into four slices, cut the carrots into small cubes, if you wish, you can make a cookie cutter decor from the carrots.

Wash buffet containers, portioned ramekins or pots, lay chicken and vegetables in layers.

Cover buffet containers, portioned ramekins or pots with lids or foil, put in a heat-resistant dish or baking sheet, pour in half of hot water - bake vegetable stew with chicken in an oven preheated to 200 degrees at an average level of 35-40 minutes.

Ready vegetable stew with chicken garnish canned corn, garnish with fresh basil when serving.

Recipe 3, step by step: stew with chicken and potatoes

A very simple, but appetizing and tasty dish made from ordinary products, on which we spend a maximum of 30-35 minutes.

  • 550-650 g chicken fillet (or meat from legs)
  • 6-8 medium potatoes
  • 1 carrot
  • 1 onion
  • 1 celery stalk (optional)
  • 1.5-2 tbsp. tablespoons of tomato paste
  • a few stalks of parsley
  • salt pepper
  • 2-3 st. tablespoons of vegetable oil

We wash the meat, dry the surface in the most thorough way with paper towels and cut it into not too small pieces. After waiting until the oil has overheated over high heat, put the chicken in it and fry, stirring, for only 3-4 minutes, until the color changes to light. We spread it.

Put chopped carrots, onions, celery into the pan, changing the heat under it to medium, add chopped carrots, onions, celery, sauté with periodic stirring for 9-10 minutes, until the onions are transparent.

Put the tomato paste, stir, let it simmer for a couple of minutes - and add to the pot with chicken and chopped potatoes.

Salt the stew, pepper to taste, add hot water, simmer covered for 20-25 minutes over medium-low heat, until the potatoes are soft. Mix the contents of the pan two or three times during this time and put the parsley at the end.

Recipe 4: vegetable stew with zucchini and chicken

Vegetable stew with chicken and zucchini - tender dish ideal for a dietetic diet. Preparing zucchini according to the proposed recipe is not difficult. The main advantage of a vegetable stew is the ability to experiment with the ingredients.

  • chicken fillet - 1 pc
  • sunflower oil - 2 tablespoons
  • potatoes - 3 pieces
  • zucchini - 1 piece
  • fresh tomatoes - 3 pieces
  • onions - 2 pcs.
  • carrots - 3 pieces
  • bell pepper - 3 pieces
  • sour cream - 150 gr
  • water - 0.5 cups
  • allspice peas - 3 pcs
  • salt - 1 tsp
  • bay leaf - 2 pcs

To make a vegetable stew with chicken and zucchini for this recipe we will need following ingredients: chicken fillet, sunflower oil, potatoes, zucchini, tomatoes, onions, carrots, bell peppers, 15% fat sour cream, water, allspice peas, salt and bay leaf.

First, cut the peeled onion into cubes and put it in a frying pan or in a saucepan in boiling sunflower oil. Fry until soft and golden brown over medium heat for 5 minutes.

Add boiled chicken fillet, cut into cubes, to fried onions.

Tip: Pre-boil the chicken in boiling water with added salt for 30 minutes. Cool meat product in broth.

Tip: Put the ingredients in the vegetable stew in even layers, do not mix.

Put potato cubes on the next layer.

Tip: When choosing potatoes, you need to pay attention to the absence of green and rotten areas.

Wash the zucchini and cut it into cubes, put it in the pan.

Tip: If the zucchini is young, then the skin can be left: it will be stewed.

The next layer is to spread the tomato and sweet bell pepper, cut into cubes. Fill all vegetable layers with sour cream and water.

Cover and cook the chicken zucchini stew for 20 minutes with the lid closed.

Tip: If you wish, you can remove the skin by dipping the vegetable in boiling water for a couple of seconds and immediately rinsing it with water.

Tip: Be sure to cut the stalk of the pepper and remove the seeds.

Tip: Instead of sour cream, you can fill the dish with low-fat kefir or milk cream.

Tip: Season the dish with salt and pepper a couple of minutes before cooking, add bay leaves and allspice.

Vegetable stew with chicken and zucchini is ready to eat. Sprinkle with chopped herbs before serving.

Advice: Hot snack it will be more fragrant if it is insisted under a closed lid for 15 minutes.

Recipe 5, simple: stew with chicken in a slow cooker

With the purchase of a multicooker, the life of any housewife is noticeably simplified, this wonderful saucepan makes it possible to cook various dishes quickly and tasty. So today we are preparing a vegetable stew with chicken and potatoes for dinner in a slow cooker. It's hearty, simple, and delicious. The ingredients are simple, the taste is excellent.

  • 6-7 chicken wings(any parts of the chicken can be used)
  • 5-6 potatoes
  • 2 peppers and 2 eggplant
  • 2-3 tomatoes
  • A spoonful of tomato paste
  • Salt pepper
  • Onions, greens
  • Glass of water

Rinse the wings, cut into the joints.

Cut the eggplants into cubes.

Chop onions, potatoes, tomatoes. Put everything in a slow cooker.

Season with salt and pepper, mix gently with a wooden spoon.

We turn on the unit in the "Extinguishing" mode. We have a cartoon for 5 liters, its power is 700 W, so the cooking time is set by the automatic machine for 45 minutes and this time is quite enough for our stew to cook.

If you are in doubt that you will have time to cook, just open the lid after a while and taste the potatoes for softness. If the potatoes are ready, the dish is ripe.

After a time, when the multicooker turns off, we open it, try the stew - maybe add salt, or add pepper. If all is well - put on plates and call the household for dinner. Bon Appetit!

Recipe 6: stew with cabbage and chicken (step by step)

Vegetable chicken stew, zucchini with cabbage - my favorite autumn dish. I do it very often, as long as the vegetables are fresh and tasty. This recipe is what I love to cook.

  • carrots - 1 pc.;
  • white cabbage - 0.5 roach;
  • garlic - 2-3 cloves;
  • spices to taste;
  • greens to taste;
  • onion - 1 pc .;
  • chicken - 0.7 - 1 kg.;
  • zucchini - 1 large;
  • tomatoes - 1-2 pcs.;
  • salt to taste;
  • ground black pepper - to taste

Wash the chicken and cut it into small pieces:

Peel and finely chop the onion and garlic:

Peel the carrots, three on a coarse grater:

Cut 1 large tomato into small squares:

Shred cabbage:

Wash zucchini, peel, cut into pieces (take out large seeds):

Pour vegetable oil into a frying pan, heat and fry the chicken over medium heat until half finished:

Salt, pepper, add spices to taste (salt well, counting not only on chicken, but on the whole dish), add onion and garlic:

Fry a little, add the tomato:

Fry a little again and add the cabbage:

I fry the cabbage for 10-15 minutes, until almost all the liquid has evaporated (if it is not enough, then you can add a little water for stewing), then I add the zucchini, it will start up the juice and simmer everything over low heat under the lid, simmer for 20-30 minutes ... At the end I add greens. We taste it, add salt if necessary.

The dish turns out to be very tasty and healthy, you can eat as much as you like and not think about calories.

Recipe 7: Pot Oven Chicken Stew

Vegetable stew with chicken in pots in the oven, a photo recipe for which is proposed, is found in national cuisines different countries, both in cold Ireland and in hot Morocco. This popularity is simply explained - food in pots is always tastier than the same dish cooked on the stove in a saucepan. Well, the availability of ingredients and the ability to cook stews from a variety of vegetables, changing the composition and adding them in different quantities, play a significant role. You can make a stew with a lot of potatoes or no potatoes at all, add zucchini, cabbage of all kinds, peppers, eggplants, beans - the list goes on for a long time.

The stew recipe uses both fresh and frozen vegetables. If you cook a vegetable stew in the summer, then of course add fresh beans and broccoli, and in winter you have to diversify the vegetable composition with frozen vegetables. In addition to broccoli and beans, you can add bell peppers or zucchini - the more vegetables, the tastier the stew will be.

Any housewife can easily cope with the preparation of this simple and very delicious food, because no skills, other than the ability to cut vegetables and lightly fry them, are required. To make cooking even easier and not to deal with cutting chicken, it is more convenient to buy ready-made fillets without skin and brisket.

  • chicken fillet - 300 gr;
  • potatoes - 3-4 pcs;
  • onion - 1 pc;
  • carrots - 1 pc (medium size);
  • frozen green beans- handful;
  • frozen broccoli - 6-7 inflorescences;
  • vegetable oil - 2 tbsp. l;
  • sweet paprika - 0.5 tsp;
  • salt to taste;
  • ground black pepper - 2-3 pinches;
  • tomato sauce - 2 tbsp. l;
  • sour cream - 2 tbsp. l;
  • broth or water.

Pour chicken fillet cold water, cut into small pieces. Instead of fillet, you can take meat from thighs, chicken legs or buy chicken thighs boneless.

Cut the carrots into large strips or slices. Chop the onion in half rings.

Cut the potatoes into medium-sized cubes or pieces of arbitrary shape, not very large. Unlike a stew in a saucepan, vegetables are cut into small pieces for cooking in a pot for easy access.

Heat some oil in a frying pan, put onions. Fry until golden brown on the edges and add the carrots. Stir with onion, sauté over low heat in oil.

After two to three minutes, add the potatoes, season with spices. We saturate the potatoes with hot oil.

When the potatoes change color, become oily, add previously thawed broccoli and beans to the pan with vegetables. If broccoli inflorescences are large, cut into two to four parts, leave the beans in 3-4 cm pieces.

Put a layer of fried vegetables on the bottom of the portion pot. If you like spicy food, add some ground chili or black pepper.

Cover the vegetable layer with chicken fillet pieces. Season with paprika and black pepper (for lovers of spicy dishes, we replace paprika with chili).

Put the vegetables on the chicken fillet, slightly condense the contents of the pot. Sprinkle with pepper and paprika. We do not fill to the top so that the water does not overflow during boiling.

Mix tomato sauce and sour cream in equal number or we take the proportions to your taste. Add salt and pepper to taste. Pour vegetables. Carefully pour a little water into the pots along the edge, about half a glass (the water needs to be salted). Cover with a lid and place the pots of chicken and vegetables in hot oven on the lattice. We set the temperature to 160-170 degrees so that the vegetables warm up evenly and do not burn. Boiling at this temperature is weak and the vegetables will be stewed in their own juice, as it were.

After 45-50 minutes, the vegetable stew with chicken in the pots will be ready. Turn off the oven and leave the pots to rest a little from the heat. After 15 minutes we take it out, carefully open it, mix the contents. Serve vegetable stew with chicken to the table in portions, in pots, or put in deep plates. Bon Appetit!

Recipe 8: vegetable stew with chicken in a pan

  • Chicken fillet 500 g
  • Cabbage 1 pc.
  • Potatoes 3-4 pcs.
  • Carrots 3 pcs.
  • Bow 2 pcs.
  • Spices To taste
  • Bay leaf 2 pcs.
  • Greens 30 g
  • Sunflower oil For frying

Pour some of the sunflower oil for frying the chicken into a frying pan. Let the pan heat up for 1-2 minutes and transfer the chopped chicken into it. Leave to fry the chicken for about 15 minutes, stirring several times in the process.

Meanwhile, peel and dice the onion. Add the onion to the chicken in a skillet, stir and continue to fry over medium heat. Peel and grate the carrots. Pour into a skillet, stir.

Peel and cut the potatoes into small slices or cubes.

Chop the cabbage finely and squeeze a little to soften it.

Add the potatoes and cabbage to the pan, mix everything well, add spices. Reduce heat, cover and simmer for half an hour.

To add flavor to your chicken stew with potatoes and vegetables, sprinkle with herbs at the end of cooking, add a clove of garlic for piquancy if desired.

Recipe 9: smoked chicken and pumpkin stew

Make a vegetable stew with chicken and potatoes. A recipe with a photo will help you with this. To add even more flavor, we decided to take the smoked chicken. Bright notes chicken meat in vegetable stews awaken the appetite, and the vegetables themselves are a very useful, vitamin component of this dish. The result is a unique combination, you just lick your fingers!

  • smoked chicken legs- 3 pcs.;
  • potatoes - 500 grams;
  • pumpkin - 500 grams;
  • tomatoes - 2 pcs.;
  • carrots - 2 pcs.;
  • onions - 1 head;
  • seasoning for chicken.
  • salt.
  • vegetable oil.

Cooking stew from smoked chicken with potatoes and pumpkin, we begin by peeling the legs from the skin and separating the meat from the bones and veins. We spread it in a preheated pan, sprinkled with vegetable oil. Add the chicken seasoning to make the chicken taste brighter and more intense.

A delicious dish - vegetable stew with chicken - can be prepared according to this recipe! The combination of tender chicken meat with juicy vegetables will appeal to your household, and cooking it is completely simple. Well, and the usefulness of the dish is worth noting.

If you want to cook dietary option vegetable stew with chicken, just add all the ingredients, after cutting them, into a cauldron or thick-walled pan and extinguish. I prefer to pre-fry vegetables and meat, combine in a common saucepan and then simmer together.

To prepare vegetable stew with chicken, prepare the products according to the list. You can use a whole chicken, you can take individual parts of it, I have chicken legs.

First of all, let's cut the vegetables into a stew. They should be cut according to the principle: the longer a vegetable is cooked, the finer it is cut. Cut the bell pepper into rings, cut the onion into half rings. Cut the courgettes and potatoes into small cubes, and the carrots into slices.

Now we will fry our vegetables. Pour 2 tablespoons into the pan. vegetable oil and put the pan on fire. First fry the onion, bell pepper and zucchini in heated oil for 6-7 minutes, stirring occasionally. The juice that the vegetables secrete should be evaporated.

Then add carrots and potatoes, spices, salt to the pan. Fry the vegetables for another 10 minutes, stir until the carrots and potatoes brown a little.

In another skillet over high heat, fry the pieces of meat on all sides in the remaining vegetable oil, pre-salt the meat and add seasoning for the chicken. This will take 10 minutes.

Put pieces of meat in a saucepan or cauldron, then add the fried vegetables.

Cut the cherry tomatoes into halves and also add to the cauldron.

Peel the garlic and chop finely with a knife. Add the garlic to the stew. Cut the chili into rings and add it to the pot.

If you have a ready meat broth, add 200 ml. I will use a bouillon cube by adding water. The stock cube contains salt, so I won't add salt to the stew.

Cover the cauldron or saucepan with a lid and let the stew boil. After that, reduce the heat to medium and cook the stew for another 20-25 minutes. Take a look: if the vegetables and meat are already ready - remove the stew from the heat earlier, if the vegetables are not yet soft - stew the dish a little longer.

Put the finished vegetable stew with chicken in portions on plates and serve hot, garnished with parsley.

A full hot lunch or dinner is ready! Bon Appetit!