Among the variety of recipes for chicken meat, the most popular combination is fillet with vegetables. Chicken fillet stewed with vegetables - a dish with which you can experiment by adding products and spices based on personal preferences, apply a variety of processing techniques to preserve the juiciness and useful properties of products.
Chicken fillet in soy sauce with vegetables - recipes
The classic combination of chicken meat with soy sauce, will prepare a dish without salt and additional seasonings, and fresh pepper will add sharpness. Before you cook a chicken fillet with vegetables, make sure that you have cleared the flesh from the films and lived, that they did not have to fight with them in the ready-made dish.
Ingredients:
- chicken fillet - 345 g;
- onion - 55 g;
- sweet pepper - 75 g;
- hot chilli to taste
- vegetable oil - 35 ml;
- soy sauce - 65 ml.
Preparation
- Chicken fillet is divided into strips and let in vegetable oil for a couple of minutes on each side.
- Pour into the frying pan soy sauce, soak the meat for a minute, then add the onions cut into half rings and two kinds of pepper, cut into strips.
- Stew meat with vegetables for a quarter of an hour, stirring occasionally.
- Serve the dish with garnish from boiled rice.
Chicken fillet with vegetables in cream in pots
Save the juiciness of chicken fillets will help cream and vegetables, baked in pots in the oven. The meat will be baked and not lose flavor, and simple ingredients will turn the dish into a full-fledged hot dinner.
Ingredients:
- chicken fillet - 530 g;
- chicken broth - 440 ml;
- cream - 110 ml;
- vegetable oil - 35 ml;
- potatoes - 155 g;
- onion - 55 g;
- carrots - 90 g;
- red sweet pepper - 65 g;
- handful of green parsley.
Preparation
- Chicken fillet cut into pieces of arbitrary shape, but of equal size.
- Grind the onions, carrots, peppers and combine with the meat. For a couple of minutes, hold the mixture on fire.
- Peel the cut potatoes in small cubes, spread them over the pots.
- Prepared vegetable mixture, put on a potato layer, pour broth with cream. Spread the greens across all the containers.
- Bake the dish at a temperature of 180 degrees, for half an hour until the potatoes are ready.
Chicken fillet with vegetables in the multivark
Ingredients:
- chicken fillet - 945 g;
- potatoes - 220 g;
- carrots - 85 g;
- onion - 55 g;
- tomatoes - 170 g;
- garlic - 3 teeth;
- vegetable oil - 25 ml;
- tomato paste - 45 g;
- Bulgarian pepper - 75 g.
Preparation
- Divide the chicken fillets into cubes of equal size and lay them in the bowl of the multivarquet. Pour in the oil and cook in the "Baking" mode for a quarter of an hour.
- Cut the peppers, carrots, onions. Peel the tomatoes and cut them into cubes. Place the mixture in the bowl with the same mode for ten minutes.
- Peeled tubers, divide into cubes and send them to the multivark together with the garlic scraped, adding the tomato paste.
- Continue cooking on the "Quenching" for an hour.