Ragout is a vitamin-rich dish that is healthy and delicious. It is considered satisfying, especially if fried meat is added to it. Vegetable stew with chicken is cooked with various products, thus diversifying its summer (and not only!) Menu for at least a week.

Vegetable stew with chicken - a traditional recipe

To prepare a delicious dish according to a traditional recipe, you need:

  • chicken fillet - half a kilo;
  • 3 zucchini and tomatoes;
  • 2 eggplant, onions, potatoes and bell pepper;
  • carrot;
  • clove of garlic;
  • to taste salt, spices and herbs.

All vegetables and meat are pre-washed, dried and cut into pieces of the same size.

After that proceed directly to the preparation of the dish:

  1. Fry the onion until transparent.
  2. Add carrots and fry for another 5 minutes.
  3. Spread chicken pieces and fry for another 10 minutes.
  4. Stir in the zucchini while continuing to fry.
  5. After 5 minutes, lay the eggplant, stir well and stew the same amount.
  6. Pour half a glass of boiling water, mix.
  7. Pour potatoes, cover, reduce heat.
  8. Stew, a third of the hour, stirring occasionally.
  9. Add tomatoes and peppers, simmer another 10 minutes.
  10. Season with salt, seasonings, finely chopped garlic and herbs.

Turn off the fire, and leave the stew to insist on the stove for about another half hour. This will give the finished dish a brighter flavor and aroma. They use stew not only hot but also cold.

Cooking a delicious dish in a slow cooker

Cooking in a slow cooker is easy and profitable. Dishes are useful because with this cooking method, few vitamins are lost. In addition, vegetable stew with chicken in a slow cooker will have excellent taste and aroma, as it is prepared in its own juice!

For cooking, you need the following set of products:

  • chicken fillet - 0.6 kg;
  • 3 tomatoes, carrots, potatoes and onions;
  • bell pepper - 1 pc.;
  • fresh herbs, seasonings and salt;
  • sunflower oil.

Step by step recipe:

  1. Divide the washed meat into identical pieces, cover with spices and salt, leave for 10-15 minutes, so that it is marinated.
  2. After that, fry well until a crust forms in the "Frying" mode with the lid open. It takes about a quarter of an hour. You can also select the baking mode for this purpose.
  3. While the filet is fried, you need to rinse and chop the vegetables: pepper - in strips, onion - depending on preference, and the rest - in cubes.
  4. Add the onions, carrots to the toasted chicken and fry for 5 minutes.
  5. Put out the remaining vegetables, stir well, pour in salted water. The volume of liquid depends on the preferred consistency of the finished dish: to get a liquid dish, water must cover the vegetables completely, for cooking a thicker stew - by 2/3.
  6. Close the slow cooker, put the "Extinguishing" mode and set the timer for half an hour.
  7. After 25 minutes, add chopped herbs and spices. Put out the remaining time.

After turning off the timer, you can leave the stew “ripen” in the heating mode for about a third of an hour. Then it will turn out more tasty and fragrant.

How to cook vegetable stew with chicken and eggplant?

The recipe for making this version of stew is as simple as the previous ones.

It includes the following ingredients:

  • 0.6 kg chicken fillet;
  • eggplant;
  • a couple of onions;
  • 3-4 tomatoes;
  • 3-4 pcs. sweet pepper;
  • 4 tablespoons of tomato sauce;
  • several laurels;
  • spices and salt;
  • a bunch of parsley;
  • sunflower oil.

Step by step recipe:

  1. Peel and cut vegetables: pepper - straws, tomatoes - slices, eggplant and onions - in small cubes.
  2. Cut the meat into medium-sized cubes.
  3. In a preheated dish (pan or casserole), fry the meat pieces in oil for 5 minutes.
  4. Add prepared vegetables, laurel, spices and salt, mix well and simmer for 10 minutes.
  5. Stir in the sauce and simmer for another 5 minutes.
  6. Sprinkle with finely chopped herbs and serve hot.

With potatoes and cabbage

Essential Ingredients:

  • 0.6 kg of potatoes;
  • 0.5 kg chicken fillet;
  • 300 g carrots;
  • 150 g of onions;
  • 700 g of cabbage;
  • 3 cloves of garlic;
  • a couple of spoons of tomato paste;
  • 2/3 glasses of water;
  • sunflower oil;
  • herbs, spices and salt.

We prepare products:

  1. Rinse, dry and cut the meat into medium-sized cubes.
  2. Potatoes cut into cubes.
  3. Finely chop the garlic.
  4. Finely chop the cabbage.
  5. Dice the peeled onions.
  6. Grate the carrots (large).
  7. Dissolve the tomato in water, salt, mix spices, herbs.

Cooking stew:

  1. In hot oil, fry the potatoes until browned, put in a cauldron.
  2. In the pan where the potatoes were fried, brown the meat, then transfer it to the cauldron.
  3. Mix cabbage with carrots and onions, gently knead with hands, and then fry for about 8 minutes. After shift to potatoes and meat.
  4. Pour the whole mass with the prepared tomato paste sauce and simmer until the liquid evaporates.
  5. Stir in the garlic 10 minutes before cooking. You can put a couple of bay leaves at the same time to enhance the smell.

With sour cream filling

Essential Ingredients:

  • a pound of chicken;
  • as many asparagus beans;
  • a couple of bell peppers;
  • 1-2 tomatoes;
  • onion;
  • clove of garlic;
  • a couple of spoons of sour cream (10%);
  • a spoon of flour;
  • 2 tablespoons of sunflower oil;
  • spices, salt, herbs - to taste.

Creating a dish consists of the following actions:

  1. Finely chop the onion and fry until golden.
  2. Beans are peeled and divided into small sticks (2-3 cm). If it is frozen, then it is not necessary to defrost it.
  3. Peppers are peeled and cut into strips.
  4. Chop the garlic.
  5. Tomatoes cut into slices.
  6. The meat is cut into small cubes and fried until browned. Then pour a little boiling water and simmer until softened, covered with a lid.
  7. Add onions, peppers, beans, garlic and spices. Quench a quarter of an hour.
  8. Add the tomatoes and simmer over low heat until they soften.
  9. Prepare the fill: mix sour cream with flour.
  10. Season the dish with this mixture, bring to a boil and, reducing the heat, simmer for another 3-4 minutes.
  11. It remains to sprinkle with chopped herbs.

Mexican Chicken Vegetable Stew

You can diversify the daily menu with stews prepared in the Mexican style: spicy - sweet.

You will need the following products per pound of chicken fillet:

  • canned corn - 350 g (it can be replaced with canned or boiled green beans);
  • 2-3 pcs. tomatoes, carrots and bell peppers;
  • a couple of onions;
  • sunflower oil;
  • spices: hot ground chili pepper, dried paprika, cinnamon, dried garlic;
  • salt.

Vegetables are preliminarily peeled and cut: onions - in half rings, carrots - in small cubes, peppers - in strips, tomatoes - in small slices. The meat is washed, dried and divided into portions. Liquid is removed from canned vegetables (drained).

How to cook:

  1. Fry the onion a little over medium heat.
  2. Add carrots, fry for another 2-3 minutes.
  3. Stir in pepper and fry a little more.
  4. Pour tomato slices, simmer until softened.
  5. Stir in corn or beans and spices, salt.
  6. Add the meat slices, stir well and simmer for 10 minutes.
  7. Sprinkle with herbs (if desired).

Chakhokhbili - a step-by-step recipe

Traditionally, this dish is made from pheasant. But in the budget version, its meat is replaced by chicken.

To create a stew, you need to cook:

  • 1 kg of chicken legs;
  • a couple of onions;
  • 3 tomatoes;
  • a bunch of greens: cilantro and basil;
  • hot pepper;
  • 3 garlic cloves;
  • a teaspoon of “hops-suneli” seasoning;
  • a tablespoon of butter.

Cooking a meal is quite simple:

  1. Fry the meat in a skillet until golden brown.
  2. Finely chopped peeled tomatoes and add to the pan. Simmer everything for about a quarter of an hour.
  3. Cut the onions with medium cubes, fry until golden in a separate bowl, add to the meat and simmer for about half an hour.
  4. Stir in finely chopped pepper, garlic, herbs, sprinkle with spices. Simmer for 6-8 minutes.

The finished dish is served with mashed potatoes or boiled rice.

With zucchini

To cook stew with chicken and zucchini, you will need the following products:

  • 3 chicken thighs, chicken legs or fillets;
  • 6 medium potatoes;
  • medium sized zucchini;
  • 3 tomatoes;
  • a couple of carrots;
  • half a cabbage head;
  • bulb;
  • 0.4 kg sour cream;
  • a bunch of fresh herbs;
  • salt and spices to taste.

First, prepare meat and vegetables:

  1. meat is cut into pieces and rolled in spices and salt;
  2. cut onions in half rings or larger (as you like);
  3. the carrots are grated (coarse);
  4. shredded cabbage;
  5. potatoes, tomatoes and zucchini are cut into small cubes;
  6. finely chop the greens.

The following actions:

  1. All products are laid out in a greased container (deep frying pan or cauldron) in the following order: onions, chicken slices, carrots, tomatoes, zucchini, cabbage, and then potatoes. Each layer is sprinkled with chopped herbs.
  2. The mixture is poured with salted water and stewed for about half an hour.
  3. After time, spread sour cream on top, mixing it a little with the top layer to prevent the formation of a crust, and stew until completely cooked.

When the stew is cooked, it is left under the closed lid for about a quarter of an hour. Then the taste of the finished dish will be brighter and more saturated.

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