How to cook 

Simmer chicken in a pan with vegetables. How to cook chicken stew with vegetables

A balanced diet is a guarantee of beauty, health and longevity. To eat right, you need to know how to combine foods. Nutritionists claim that the best combination in meals is a combination of protein and vegetables. Therefore, chicken with vegetables is the best option for a tasty and healthy lunch without gaining extra pounds.

Cooking chicken with vegetables is always fun - there is a lot to experiment with. After all, the set of vegetables and spices can be varied at your discretion: according to the principle "what is in the refrigerator". Chicken dishes with vegetables can be baked and stewed, fried and steamed. In any case, it will be satisfying, tasty and healthy. The combination of chicken and vegetables is so harmonious that both adults and children like it.

Most vegetables go well with chicken. And in order for the dishes to acquire a stunning aroma and be able to whet even the worst appetite, do not spare spices. Nevertheless, you also need to be more careful with them - you should not overdo it. For seasoning, use bay leaves, cloves, peppers, garlic, turmeric, paprika, rosemary, and bold combinations.

Chicken with vegetables: food preparation. Choosing the right chicken

In order for the chicken with vegetables to be tender and of high quality, it is extremely important to carefully approach the choice of chicken carcass. Try to purchase a chilled carcass, not frozen. It is best to buy the meat of young chickens up to one year old and weighing up to one and a half kilograms.

Pay attention to the freshness of the produce as well. A fresh bird has well-developed muscle tissue, a pleasant slightly sweet smell, an even rounded breast, and a light yellow color with a pinkish tinge. If there are grayish spots on the carcass and "outgrowths" of yellow fat protruding from all sides, you should not buy such a bird, you still cannot cook delicious dishes from such a chicken.

Chicken with vegetables - recipes

Recipe 1: Chicken with vegetables in the oven

Oven-baked chicken covered with a crispy crust with vegetables is the best solution for a light and hearty lunch... It is not difficult to prepare, and it will give you tremendous pleasure. If desired, the recipe can be adjusted by supplementing it with other vegetables and spices. In general, experiment!

Required Ingredients:

- chicken legs or ham 700 gr.

- one bell pepper yellow or red

- one red onion

- garlic to taste (2-5 cloves)

- 6 medium potatoes

- one large zucchini

- 10 pieces. champignons (can be replaced with other mushrooms)

- ½ tsp chili powder

- ground pepper to taste

- olive oil. 3 tbsp. lies.

- universal salty seasoning for chicken with vegetables

- mayonnaise

Cooking method:

1. Treat the washed and dried hams with seasoning and spices. Place them on a foil-lined baking sheet. Peel the potatoes, cut into slices and arrange around the chicken.

2. Place the mushrooms nearby. Peel the bell peppers from the seeds and, cutting into cubes, mix with vegetables (for convenience, vegetables can be mixed separately, and then put around the chicken). Add chopped onions, garlic, and olive oil, zucchini and ground pepper. Salt and season the vegetables.

3. Top the chicken and vegetables with a generous (but don't overdo it) layer of mayonnaise. Cover the baking sheet with foil and send the chicken with vegetables to the oven, pre-heated to 200C, for 45-55 minutes. In 10 minutes. Remove the top layer of foil until tender so that a beautiful crust forms.

Garnish with chopped herbs before serving.

Recipe 2: Chicken Stew with Vegetables

Do you want to surprise your loved ones with an original stew with vegetables? Then cook it Mexican style with the addition of yellow canned corn... At home, this dish is served only with hot rice. Well, we are not picky people - any other side dish will suit us: be it pasta or homemade mashed potatoes.

Required Ingredients:

- 3 medium chicken breasts

- 120-130 gr. canned corn

- olive oil

- garlic 4 cloves

- ½ teaspoon cilantro (dried coriander)

- 500 gr. ripe tomatoes

- a solid bunch of green onions

- ground chili pepper

Cooking method:

1. Slightly fry the chicken over medium heat, using olive oil (you can use any vegetable oil) for frying. Then set the breasts aside for a while.

2. Grind green onions, chop the garlic finely. Saute the ingredients for a minute where the chicken was fried to soften the garlic and onion.

3. Then add dried coriander, chili and other favorite spices to the pan. If necessary, add salt and sauté for another minute. Remove the skin from the tomato, pouring boiling water over them, chop the tomatoes and place with the onions and garlic.

4. Along with the tomatoes, place the chicken breasts in the pan and simmer for 15 minutes. under the lid. Then put the corn in it and leave on low heat for another 5-7 minutes. That's it, the Mexican chicken is ready!

Recipe 3: Chicken with vegetables in a slow cooker

Chicken with vegetables can be cooked not only on the stove or in the oven, but also in a modern "miracle oven" - a slow cooker. There are many recipes for chicken in a multicooker: it can be stewed, baked, fried or steamed. In any case, it will turn out to be tasty and healthy.

Required Ingredients:

- 500 gr. chicken fillet

- 7 potatoes

- onion 2 pcs.

- carrot 1 pc.

- 200 gr. pumpkin

- 100 gr. medium fat sour cream

- 70-100 gr. hard cheese

- half a multi-glass of water

- seasoning and herbs

- vegetable oil, mustard

Cooking method:

1. Cut the chicken fillet into several pieces, brush with mustard, mayonnaise, seasoning and pepper. Fill the multicooker bowl with oil, put the chicken on the bottom. Fry the pieces for about 10 minutes. on each side (use the Bake function). Take out and set aside.

2. Peel vegetables, cut potatoes and carrots into slices, pumpkin and onions into cubes. Place the ingredients in the bowl of the miracle oven and place the chicken on top. Pour sour cream mixed with water and spices over the vegetables with chicken. Set the device to the "Extinguishing" mode (2 hours). In ten minutes. until tender, open the lid, sprinkle the dish with grated hard cheese and chopped herbs.

Recipe 4: Rice with chicken and vegetables

A complete dish with a Thai twist! Despite the fact that the dish belongs to such an exotic cuisine, it is very simple to prepare it, since it does not require any "frills". In the recipe, basil, red pepper, and curry can be substituted for the all-purpose chicken and rice seasoning.

Required Ingredients:

- 1 chicken fillet (600 grams)

- Bulgarian pepper 1 pc.

- onion

- half a glass of long grain rice

- three tomatoes

- dry basil

- a pinch of dried red pepper

- a pinch of curry

- salt to taste

Cooking method:

1. Boil half a cup of rice in salted water. Set aside. Chop the onion, fry it in vegetable oil until soft.

2. Cut the chicken fillet into small pieces, put in a pan and simmer together with the onion under the lid for 7-10 minutes. Next, add the Bulgarian pepper chopped with a salt shaker (do not forget to clear it of seeds) to the fillets and onions.

3. Send the tomatoes cut into cubes there. Season with salt and spices and cover the pan. Simmer until vegetables are cooked.

4. Place the rice on a plate and place on top vegetable stew with chicken pieces, pour the liquid from the pan into the dish, sprinkle with herbs. It turned out superbly!

Recipe 5. Chicken with vegetables - sauté

Required Ingredients:

— chicken thighs- 4 things;

- potatoes - 3 pcs.;

- eggplant - 1 pc.;

- carrots - 1-2 pcs.;

- tomatoes - 3-4 pcs.;

- cloves of garlic - 4 pcs.;

— Bell pepper red, paprika, salt, pepper and vegetable oil.

Cooking method:

I hope the caring hostess always keeps all these products in her refrigerator. Take a deep saucepan and pour a little vegetable oil into it, about 3 tablespoons. Chicken buds were washed and dried, and sent to a stewpan to fry. We seal the meat from everyone, turn down the heat, cover the saucepan with a lid, and leave the meat to simmer.

During this time, we will quickly prepare the vegetables. Boil some water in a kettle and scald the tomatoes. Remove the skin and finely chop the pulp. Peel and chop the pepper in large pieces... Peel the potatoes and cut them into cubes. Cut the carrots into circles of medium thickness. Eggplant can be cut in any way - cubes, rings, half rings, but try to remove the grains, especially if you are not young. So, the meat in the stewpan is being stewed, and we are now adding carrots, eggplant and unpeeled garlic cloves to it. Pepper and salt, pour a glass of boiling water. To make your dish even tastier, I recommend that you add 0.5 cups of dry white wine and 0.5 cups of water to the dish instead of a glass of water. Bring to a boil, add paprika, salt and pepper. Let it boil again and send the tomato to the stewpan and bell pepper... Stir gently, reduce heat to a minimum and continue cooking for another 25-30 minutes. After that, send the potato cubes, stir with a spatula, and leave to cook for another 15-20 minutes. We will immediately serve the hot dish to the table, decorate with herbs and - Bon Appetit!!!

Recipe 6. Chicken with vegetables

Required Ingredients:

- chicken breasts - 2 pcs.;

- red onion - 1 pc.;

- corn oil and soy sauce.

For vegetable side dish:

- zucchini - 2 pcs.;

- carrots - 2 pcs.;

- fennel - 1 pc. (can be replaced with bell pepper),

- green beans - a handful;

- ginger - 2 cm.

Cooking method:

Let's start the magical cooking process. First, cut the chicken fillet into cubes. In principle, you can use other parts of the chicken, just be sure to chop it into small portions. Pour flour on a plate, and roll each piece of meat in it on all sides.

Take the red onion and cut it into wedges. Pour some corn oil into a WOK frying pan and fry the chopped onion in it. As soon as it begins to change its color, we immediately send pieces of meat to it. Quickly grate the peeled ginger and send it to the meat. Stir and fry the meat until cooked over medium heat. Now add soy sauce to your taste, salt and pepper.

We cut the rest of the vegetables into cubes and fry them in another skillet in corn oil. When the vegetables are almost ready, that is, they acquire an al dente state, add a little soy sauce and ground black pepper to them. Mix gently and remove from heat.

First put the vegetables on a serving plate, and the fried pieces of meat on top. Super!

Recipe 7. Chicken with vegetables in Chinese

Chinese cuisine has become a part of our menu. So why don't we make some Chinese chicken.

Required Ingredients:

- chicken fillet - 400 g;

- bell peppers green and red;

- onions - 100 g;

- carrots - 1-2 pcs.;

- olive oil;

- soy sauce - 5 tablespoons;

- sugar - 1 tsp

Cooking method:

Wash chicken breast and let the water drain completely. While the water is draining, peel the onion and cut it into slices. Cut the bell peppers into strips, and cut the carrots into rings of medium thickness. Carefully peel the chicken breast from the film and cut it into cubes.

Pour a little olive oil into a frying pan and at intervals of 2-3 minutes, we begin to consistently lay out the prepared ingredients. First, stir the carrots with a spatula and fry. Then add the onion - stirring in the same way with a silicone spatula, fry it for 2-3 minutes. Following the onion, send the bell peppers to the pan - fry over medium heat. The contents of the pan must not be stewed !!!

Pour soy sauce into a cup and stir sugar in it. In the event that your soy sauce has a sweetish taste even without sugar, then you do not need to add sugar to it, but simply add to the products and continue to fry for another 2-3 minutes.

That's it, the Chinese chicken with vegetables is ready. Enjoy extraordinarily amazing taste Chinese food!

To make the chicken meat even more juicy and tender after heat treatment, soak the carcass (or part of it) in a special brine for about 3 hours before cooking (it is enough to hold small pieces for no more than 30 minutes). The brine is prepared according to the following formula: ¼ cup of table salt and the same amount of sugar are taken for one liter of cold water. Dip the meat in the brine and put it in the refrigerator for a while, and you will definitely feel the difference after cooking.

Chicken stew is a dish that has long won over the Russian home cooking, because stewing (cooking in a small amount of liquid) allows you to easily get tasty and hearty dish, make a chicken, not even very young, soft and juicy. And if you add vegetables to the chicken, you get a complete and inexpensive dish with which you can easily feed your family to their fill. Vary the ratio of ingredients, add different spices and vegetables, and you are sure to find one that everyone will like. Here, the simplest chicken stew recipe is quite budgetary. And, as always, detailed step by step photo recipe so that even those who are standing at the stove for the first time can cope with the preparation of this simple and tasty dish.

Other chicken recipes:

You will need:

  • chicken 800 - 1000 gr
  • potatoes 4-6 pcs
  • onion 2 pcs
  • carrots 1 pc
  • 1 head garlic
  • bay leaf 2 pcs
  • allspice peas 4-5 pcs
  • vegetable oil 100 ml
  • water 150-200 ml
  • ground black pepper

You can also add any fresh seasonal vegetables - courgettes, eggplants, bell peppers, cabbage of all kinds, young beans, green pea, champignons, tomatoes ... fit perfectly into this dish frozen vegetables... I recommend adding one or quince- these fruits are in perfect harmony with poultry meat and give ready meal interesting taste and aroma.

Use your favorite spices such as suneli hops, herbs of provence, curry.

For stewing, you can take a whole chicken or its individual parts: thighs, drumsticks. Before stewing, the chicken can be sautéed for a richer flavor in the finished dish.

This dish can be cooked in any saucepan, but it is better to use a thick-walled dish with a reinforced bottom or a deep skillet.

Step-by-step photo recipe for cooking chicken stew with vegetables:

Wash chicken, remove the rest of the feather (by hand or with tweezers), cut into small pieces, salt and pepper.

Slice.

Carrot cut into large wedges.

Potato cut into large cubes.

Pour into the bottom of the pan water, put Bay leaf and allspice peas.

Place chicken and whole in the pot a head of garlic... You don't need to peel the garlic, just wash it.

Put on top of the chicken onions and carrots, salt, pepper, add dry spices(hops-suneli or Provencal herbs).

The final layer is, which is also salt and pepper. Water everything vegetable oil, cover and cook on low heat for 1 hour.

After 40 minutes from the beginning of the boil I added to the pan frozen vegetables: cauliflower, broccoli and cubes of red bell pepper - what was in my freezer.
Advice: rinse frozen vegetables before cooking cold water to wash away the ice.

If you decide to add or quince, cut them into wedges and cut out the middle. You don't need to peel it. Add an apple also 40 minutes after the start of the boil.

Cover the pot with a lid and continue cooking for another 20-30 minutes... No need to stir. There is not a lot of liquid in the pan, but there is enough of it so that the chicken does not burn, and the frozen vegetables are steamed, which will save more nutrients in them.

After an hour of stewing, take out a piece of chicken and taste it for softness.... Taste the broth and add salt if necessary. If you are satisfied with the tenderness of the chicken, you can turn off the heat. If not, keep stewing. Chicken can be stewed for up to one and a half hours... At the end of cooking, you can add finely chopped to the pan.

Very appetizing, tender chicken in a bouquet of vegetables!

  • 1 head garlic
  • bay leaf 2 pcs
  • allspice peas 4-5 pcs
  • vegetable oil 100 ml
  • water 150-200 ml
  • ground black pepper

    • Wash the chicken, remove the remaining feathers, cut into small pieces, salt and pepper.
    Pour water into the bottom of a saucepan, put bay leaves and allspice peas.
    Place chicken and a whole head of garlic in a saucepan. You don't need to peel the garlic, just wash it.
    Put onions and carrots on top of the chicken, salt and pepper, add dry spices.
    The final layer is potatoes, which are also salted and pepper. Pour vegetable oil over everything, cover and cook over low heat for 1 - 1.5 hours.
    After 40 minutes from the start of the boil, you can add fresh or frozen vegetables (cauliflower, broccoli, red bell pepper, apple, quince).

    In contact with

    Chicken meat is valuable in cooking for its ease of preparation. Plus, it tastes neutral and goes well with other ingredients. True, chicken is rather dry - many cooks admit it. But the matter 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 hot dishes. Below we give interesting recipes with chicken, with vegetables, which you can easily try in your kitchen. Of the culinary methods, baking in the oven is preferable. So vegetables will not lose theirs useful qualities, and the released juice will keep 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 calcined oil over high heat, the chicken will appear golden brown, but the core will remain tender and juicy.

    With cheese sauce

    This is the lightest and most successful formula. delicious dinner... Recipes with chicken, vegetables and cheese are plentiful. Here we need only one hundred grams of grated product, which will significantly reduce the cost of the dish. It is also gratifying that in this recipe you can not worry about the side dish - just include potatoes in the vegetables. Cut four root vegetables into small cubes, and medium-sized carrots - into circles. Finely chop the onion. Red bell pepper with chopped strips. Cut a pound of chicken breast into small oblong pieces. We combine meat and vegetables. Salt, season with black pepper and oregano. Knead and transfer to a baking sheet (or in a refractory mold). Now we are preparing the sauce. Add 2 tablespoons of mayonnaise to a glass of milk filled with two-thirds. Fill with a mixture of one hundred grams grated cheese... Stir and pour over the chicken with vegetables. We bake in the oven at 220 degrees for about forty minutes.

    Stew

    Recipes with chicken, with vegetables and potatoes teach young hostesses to cook delicious and budget meals... Only 600 grams of meat fillet - and you can feed a family of four. Cut the chicken into small pieces and fry in a saucepan for ten minutes for butter turning over with a wooden spatula. Add vegetables: five diced potatoes, diced carrots, chopped onion. Fry all this until a ruddy shade appears. Add the soup spoon tomato paste... Season with spices to taste and salt. Fill in water (but it is better to bring it to a boil and dissolve the bouillon cube in it - it will be more rich). The liquid should only 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 mushrooms to be included in the vegetables.

    Another way to extinguish

    Chicken recipes (including vegetables) do not necessarily require expensive fillets. You can take legs or chicken legs - in a word, meat with skin on the bone. Divide the chicken into pieces, add salt, 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. Grind the eggplant, two tomatoes, an onion and two garlic cloves separately. We spread in a saucepan in layers: chicken, onions, potatoes, eggplant, garlic, tomatoes. Sprinkle chopped herbs on top. Pour a little water, cover the stewpan and put it in the preheated oven. We cook for about two hours at + 180 ° C. This dish can be stewed not only in the oven. If we add a little more water (or add it as it cooks), then we can simply cook it on the stove. A slow cooker will be an excellent helper when stewing stews.

    Teriyaki chicken with vegetables

    The recipe for this requires a sachet special sauce... To make teriyaki look authentic, it would be good to serve it with Japanese or Udon. Half a kilo chicken fillet must be diced and marinated in teriyaki sauce for about half an hour. Shred zucchini, bell pepper, zucchini, carrots in large strips. Cut the leek (half of the stem) into rings. Heat the olive oil in a frying pan (wok is preferable). We spread the chicken along with the marinade. Fry for 2-3 minutes over high heat, then reduce it and bring the dish to half-readiness. Add vegetables, mix with marinade. We fry everything together for about six minutes. We reduce the heat to minimum and simmer for three minutes. With this method, vegetables are not boiled, they remain intact. Finally, add some soy sauce if desired. Cook noodles separately, strain, rinse. Put in a pan with meat and vegetables. Simmer for about five minutes.

    Chinese dish

    Sauces are highly respected in the Celestial Empire. But no less popular there is teriyaki chicken with vegetables. The Chinese recipe suggests, along with Japanese sauce, use Sichuan, 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. Let the meat stand in this marinade for about half an hour. Vegetables - a red onion, two red bell peppers, four carrots, one zucchini and a 15-centimeter leek stalk - are cut into thin strips. We mix sauces in the following proportion: teriyaki - three tablespoons, Sichuan and chili - two each, sweet and sour - one. Heat some vegetable oil in a wok. We spread the pickled chicken. Fry, stirring vigorously with two wooden spatulas, for about three minutes. As soon as the chicken turns white, transfer it to a bowl. Fry vegetables alternately and separately, adding them to the meat: carrots - 3 minutes, onions - also three, leeks - two, zucchini and peppers - until light blush. Then put all the contents of the bowl back into the pan. Pour in the mixture of sauces. Warm up, stirring constantly with shoulder blades, for another four minutes.

    Chicken fillet with tomatoes and bell 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. Salt and fry in vegetable oil until tender. Add to the meat two strips of bell peppers and chopped onion. Add two more hot chili. Add a little water and simmer for about five minutes. The vegetables will still be firm, but that's okay. Chop one large juicy tomato into a skillet and squeeze out three garlic cloves. Season the dish with salt and adjust the pungency to your liking. Heat the chicken with vegetables for about three more minutes. Sprinkle with fresh chopped herbs before serving.

    Ginger breast

    The best skillet for the perfect veggie chicken is simple enough. Cut into strips of three chili and bell pepper of different colors. Rub the ginger so that you get one teaspoon. Cut three medium-sized chicken breasts into pieces, put in a bowl and pour cornstarch... Pour some water into the egg, beat, add to a bowl. Heat the wok, pour vegetable oil into it, fry the onion cut into half rings. Add bell pepper to the pan. When it's soft, put it in a bowl and quickly, while the wok is hot, put the chicken. Let's fry. Add chili and stir. Now it's time for soy sauce and wine vinegar(three and two teaspoons, respectively). Warm up so that all the ingredients are soaked. This dish is recommended to be served with boiled rice neutral taste.

    "Male joy"

    A dish with such an original name is nothing more than a salad. Chicken with vegetables - the recipe insists on it - shouldn't be the only ingredients in the appetizer. Together with them, the salad should include two other types of meat. Ham, beef and boiled poultry we take in equal proportions - one hundred grams of each product. But, in principle, you can take any three types of meat - tongue, turkey, etc. All this, as well as one hundred grams hard cheese cut into thin strips. Chicken boiled breast can be disassembled into oblong fibers. Cut two tomatoes into segments. In a jar with a lid, mix two tablespoons of Dijon mustard (with seeds), the juice of half a lemon, black pepper, salt and 50 ml of vegetable oil (preferably olive oil). Cover the dish with washed lettuce leaves. On top of them we spread the meat with cheese and tomatoes. 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 the five thighs of the bird. In a bowl, mix the pepper and salt, rub the meat with this. We also grease it with mayonnaise and put it in the refrigerator for an hour. While the chicken is marinated, let's take care of the vegetables. Finely chop half of a small head of cabbage, chop two onions in half rings, two carrots into slices, a large tomato into segments, and bell pepper and zucchini zucchini into thin strips. Chop three cloves of garlic on a fine grater or squeeze through a press. Needless to say that we cut all vegetables into separate dishes? And now we will lay out our dish in layers in a special baking dish. The onion will go first. Then carrots and cabbage. Place garlic, tomato, zucchini and bell pepper on top of it. And this whole structure is crowned, of course, by a chicken, abundantly coated with mayonnaise. We bake the dish at one hundred and eighty degrees for about an hour.

    Chicken with cauliflower and other vegetables

    Create delicious dish by spending a minimum of effort, a multicooker will help. Chicken with vegetables recipes can be varied, including mushrooms, potatoes, or green beans... The method we are proposing now uses cauliflower along with traditional vegetables. You can take one package of frozen food. Cut vegetables (onion, carrot, bell pepper) into cubes. Pour vegetable oil into the bowl. Place the vegetables and turn on the "Baking / Frying" mode. Cook like this for up to 5 minutes, stirring continuously. We also cut two chicken fillets into cubes, salt and pepper, add to vegetables. Cut the young zucchini into thin rings, cover the meat with them. Chop a large tomato. Put the tomato and cauliflower in a bowl. Sprinkle with pepper, salt, Provencal herbs... Pour in a multi-glass of water and switch to the "Extinguishing" mode. After the beep, set "Heating" and hold it for about five minutes.

    Chicken with vegetables: a Chinese recipe

    First of all, boil half a glass of long-grain rice in salted boiling water until cooked. Then finely chop the onion and fry it until soft in vegetable oil. Put 600 g of chicken fillet cut into pieces in a frying pan, simmer under the lid for 10 minutes. Cut the Bulgarian pepper into strips, and three tomatoes into cubes. We send them next to the frying pan to the onions and chicken. Season with dry basil, a pinch of red pepper, half a teaspoon of curry. Add to taste. Simmer until tender. At the end, put it in a frying pan. Stir and heat.

    Saute

    Chicken and vegetable recipes suggest different cooking methods: frying, steaming, baking. But stewing is the way when all the ingredients have time to enter into a delicious relationship with each other. In a saucepan, heat three tablespoons of vegetable oil, fry four chicken thigh... As soon as the meat is "sealed", reduce the heat, cover the saucepan and leave to simmer. Grind three potatoes, eggplant, 1-2 carrots, 3-4 tomatoes and sweet red pepper. We put 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, pour in paprika. Reduce heat to low and simmer until potatoes are cooked.

    Italian recipe

    We cut the chicken into portions... Breaded meat in flour. Italian recipe Cooking chicken with vegetables allows you to use both fillets and other parts of the poultry carcass. Cut the red onion into slices and fry it in corn oil. A little later, add the meat to the pan. Peel the ginger root two centimeters long and rub it directly over the dish. When the chicken is completely cooked, add the soy sauce. Salt and pepper. In another skillet, fry two zucchinis, large carrots, fennel and a handful of green beans in corn oil. All vegetables must be cut into cubes. When they will also sprinkle them soy sauce and sprinkle with ground black pepper. We put vegetables on a plate, and juicy chicken on them.

    However, if you wish to eat healthy food, then you just need to know how to stew chicken with vegetables in a pan, so the dish will turn out to be 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 pan: a classic recipe

    Ingredients

    • - 1 kg + -
    • - 5 pieces. + -
    • - 2 pcs. + -
    • - 1 PC. + -
    • - 1 PC. + -
    • - 2 pcs. + -
    • Allspice peas- 5 peas + -
    • - 0.5 cups + -
    • - 1 glass + -
    • - taste + -
    • — 1 pinch or to taste + -
    • Spices (any) - to taste + -

    How to stew chicken with vegetables in a pan

    Chicken meat - dietary product, characterized by ease of assimilation and delicate taste... And if you combine chicken and vegetables in one dish, then we get a treat filled with vitamins and minerals, which is especially important in winter.

    • Remove the skin, rinse the meat, dry it with paper towels, then cut it into small pieces, salt and pepper.
    • Cut onions and potatoes into cubes, carrots into circles.
    • Pour a glass of water into a deep frying pan, put bay leaves, peppercorns, a head of unpeeled garlic and chicken meat.
    • Put carrot mugs and onion slices on top, salt and pepper them, sprinkle with your favorite seasonings.
    • Put potatoes on top of everything, which we also sprinkle with salt and pepper.
    • Pour oil over everything, close the lid and set to simmer on low heat for an hour.

    We taste 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 to the table.

    Chicken breast stewed with vegetables in broth

    Chicken breast with pepper and corn is cooked in just half an hour, which is especially convenient if you need to cook dinner on a weekday or surprise guests who suddenly come. delicious food... Let's prepare an excellent dish from chicken meat using the following step-by-step recipe.

    Ingredients

    • Large onions - 2 pcs.;
    • Chicken breast without bones - 0.5 kg;
    • Sweet peppers - 2 pcs.;
    • Canned corn - 1 can;
    • Olive oil - 3 tablespoons;
    • Salt to taste;
    • Chili pepper - on the tip of the knife (or to taste).


    How to stew chicken breast with vegetables in a pan

    • Cut the washed and dried meat into thin pieces and cook them for 2 minutes in boiling water.
    • Cut the bell peppers and onions into half rings.
    • Heat a deep frying pan with oil and fry the onion slices until transparent.
    • Pour in half rings of pepper and simmer the products for 10 minutes over low heat.
    • Add corn and chicken pieces, pepper, salt to taste, pour in 1 glass meat broth and simmer everything until the liquid evaporates.

    Turn off the stove and leave the cooked chicken with vegetables on the burner for 5 minutes. After insisting, we immediately serve the dish to the table and invite hungry eaters to eat.

    Chicken stew: recipe with vegetables and sauce

    Chicken meat stewed in a vegetable sauce turns out to be surprisingly tasty juicy dish with a delicate spicy taste and aroma. Serve well with pasta and potato side dishes.

    So let's find out how to stew chicken with vegetables in a pan, so that juicy crust it was impossible to come off.

    Ingredients

    • Chicken meat - 1 kg;
    • Salt to taste;
    • Onions - 1 pc.;
    • Tomatoes - 4 pcs.;
    • Ground black pepper - to taste;
    • Carrots - 1 pc.;
    • Garlic - 2 cloves;
    • Vegetable oil - for extinguishing;
    • Paprika - 1 tsp;
    • Parsley and basil to taste.

    Preparing meat for stewing

    • We wash and dry the skinless meat. Cut it into medium pieces, rub with pepper, salt and set aside for half an hour.

    Cooking sauce for stewing chicken in a pan

    • Grind the carrots and onions with 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 skin from them. Cut the tomatoes into cubes and add to the skillet.
    • Finely chop the basil and parsley, crush the garlic and pour everything over the tomatoes.
    • Season the dish with paprika, pepper, salt, cover the pan with a lid and simmer the meat and vegetables over low heat for 10 minutes.
    • We shift the finished vegetable sauce in a bowl.

    Fry chicken meat until light blush

    • 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.

    Delicate diet dish ready. We add our favorite side dish to it and immediately serve it to the table!

    So, you have learned how to stew chicken with vegetables in a pan. Now you don't have to puzzle over what to cook from chicken, carrots, tomatoes and other vegetables. If you have them at your side, then be sure to create from them cooking masterpiece... The effort will be worth it.

    Bon Appetit!

    Ingredients:

    • chicken - 1 pc (without breast)
    • onion - 1-2 pieces
    • bulgarian pepper - 3-4 pieces
    • young zucchini - 1-2 pieces
    • tomatoes to taste
    • garlic - 3 - 6 cloves
    • chili pepper - 1 piece
    • oriental spices, for example, suneli hops or just zira
    • fry the onion
    • throw in the chicken pieces and fry too
    • then add chopped vegetables in turn: zucchini, peppers, garlic and tomatoes
    • season with spices
    • salt at the end

    There are dishes that consist of absolutely simple and affordable ingredients, but for some reason we rarely cook them. For example, since childhood, I got used to the fact that there is fried (baked) chicken, and without any additives other than garlic, and boiled in noodles. And that's it! Today I will share a recipe that is very simple. Plus the simplicity - all the ingredients, especially in the fall, are cheap and sold in every store. However, the effect of the combination of chicken and vegetables is excellent. For some, it will remind you of your holiday in Turkey, while others will just like it because it diversifies the daily table. So today we will cook chicken with vegetables in a pan with a Middle Eastern touch.


    Let's try it! This is what I like about these dishes - it is almost impossible to spoil them, but it turns out delicious! Everything worked out great! Colorful vegetables with a colorful aroma of cumin! A chicken soaked in the aromas of garlic and spices! The only thing I add is pre-marinating the chicken. It will make the bird taste even more intense! Bon Appetit!