Stew of chicken is a home dish, ideal for a warm, cozy dinner with the family. You can cook it with vegetables and serve as an independent dish or make in the oven with gravy and add boiled potatoes or other side dish.
Vegetable stew with chicken and potatoes in tomato - recipe
Ingredients:
- chicken fillet (breast, legs) - 575 g;
- Potato tubers - 575 g;
- Bulgarian sweet peppers - 225 g;
- fresh tomatoes - 325 g;
- zucchini - 225 g;
- tomato paste - 55 g;
- two medium carrots;
- two or three bulbous bulbs;
- five cloves of garlic;
- a pinch of ground coriander;
- on a bunch of fresh parsley and dill greens;
- several sheets of laurushki;
- ground mixture of five peppers;
- common salt;
- odorless vegetable oil.
Preparation
Chicken meat for stew must be properly prepared, rinsed under running cold water and dried with paper towels. Now proceed to the preliminary frying of the product, cutting it for this with slices and laying into the frying pan heated in a frying pan without a smell. After the purchase of a nice piece of beautiful blush by the meat pieces, we put them in a saucepan or kazanok and start preparing the vegetables. We remove the bulbs from the husks, shred the cubes and send them to the same frying pan where the beef was fried. After three minutes, add to it sliced carrot or slices of carrots and pass the vegetables for another five minutes and put them to the meat.
Then alternately fry a little in vegetable oil and lay in the cauldron peeled and chopped potato tubers, zucchini and sweet peppers, saving them from seeds and pedicels. We lay fresh tomato fruits to vegetables, clearing them before from the skins and cutting into cubes, and the tomato paste diluted in a glass of boiling water. After the full boiling of the contents of the cauldron we savor it to taste with salt, ground coriander and a mixture of five peppers, throw a laurel, cover the container with a lid and, reducing the heat to a minimum, weighed the stew for forty minutes.
Now we throw chopped cloves of garlic and fresh greens of dill and parsley, mix, hold on fire for another minute, and then turn off the stove and let the dish brew for another ten to fifteen minutes.
How to cook a stew of chicken in the oven?
Ingredients:
- chicken fillet from the breast and legs - 720 g;
- purified water - 175-200 ml;
- wheat flour - 45 g;
- Potato starch (optional) - 25 g;
- two or three cloves of garlic;
- one large carrot;
- large bulb onion;
- two pinches of dried garlic;
- two bay leaves;
- aromatic herbs to your taste;
- a pinch of black ground pepper;
- salt;
- odorless vegetable oil.
Preparation
Chicken, as in the previous version of ragout, mine, dried, cut into slices and browned in vegetable oil. Then temporarily remove the ruddy slices on the plate, and in the oil we put in pre-prepared vegetables - a diced bulb and garlic cloves, as well as straw or thin