Chicken vegetable stew

Poultry meat and vegetables are perfectly combined in taste. These products give us a delicious dish - vegetable stew with chicken. Traditionally for cooking stews use potatoes, zucchini and eggplant. In today's article, you will learn the secrets that make an ordinary stew into a real culinary miracle.

Secret Culinary Tricks

Chicken Vegetable Stew

Stew can be attributed to the seasonal dish, because the true taste and aroma of this masterpiece can give only fresh zucchini, new potatoes and ripe eggplant. Traditionally, home-keepers prepare vegetable stews with chicken, potatoes and zucchini. It is this ensemble of poultry meat and juicy vegetables that gives the dish a special flavor, exquisite aroma and piquancy. Do not forget about spices. Everything should be in moderation: correctly mixed spices will make the usual stew a real culinary masterpiece.

Many housewives cook stew. It is very convenient, fast and, most importantly, delicious. A few secrets that experienced chefs share with pleasure will help novice hostesses in the preparation of this dish:

  • For cooking vegetable stew with chicken in a slow cooker, as, indeed, in other ways, you need to take only high-quality and fresh vegetables. Poultry meat is pre-fried in refined vegetable oil.
  • You can take a clean fillet without streaks and bones. If you carve a chicken, do not chop the bones, but cut the pieces along the joints.
  • To make the stew aesthetically pleasing, it is recommended that all ingredients be crushed into equal pieces. The only exceptions are sweet peppers, carrots and onions. They are usually shred finely.
  • In order for the stew to acquire an exquisite and unique taste, you can pre-fry all the components in different pans or saucepans, and then combine them in a common dish.
  • Garlic and spicy seasonings, such as chili or curry, will add spice to the dish. These spices perfectly harmonize with chicken.
  • In addition to the usual set of products, in the vegetable stew with chicken and potatoes, you can add beans, including leguminous varieties, canned peas, sweetcorn.
  • Eggplants are pre-soaked in salted water to get rid of the bitter taste. Do not rush to add some stew, as the eggplants will give away some of the accumulated seasoning.
  • If you overdosed the dish, do not despair. Increase the amount of sauce added.
  • Corn dessert can also be saved from over-salting. A few grains of this vegetable will not only make bright summer colors in the stew, but also absorb excess salt.
  • Do not forget about the sauce. You can use tomato juice or pasta, as well as mashed fresh tomatoes.
  • Note that tomato acid slows down the process of cooking vegetables, in particular, potatoes, so add the sauce 10-15 minutes before stewing the stew.

Vegetable mix: serve traditional stew to the table

Progress does not stand still, and modern developments of kitchen equipment do not cease to amaze the keepers of the home. One of the last words of technology has become a unique device - a slow cooker. With it, the life of the hostess in the culinary field is much easier. We offer you a recipe for vegetable stew with chicken in a slow cooker, which has already conquered no gourmet heart.

Cooking for about 30-40 minutes


  • 1 kg chicken fillet;
  • 3 pcs. squash;
  • 1 onion;
  • 1 kg of potatoes;
  • 5 pieces. garlic cloves;
  • fresh or dried dill;
  • 3 pcs. fresh tomatoes;
  • spices, salt and spices - to taste.


  • Let's start with the preparation of components. We clean and wash vegetables, thaw poultry.

serving traditional stew

  • Chicken fillet washed and cut into equivalent portions.

Chicken fillet washed and cut into equal pieces of equal

  • Pour refined vegetable into a multicooker container or lay out creamy softened butter.
  • We send chicken fillet to fry, installing the program "Frying".
  • As soon as the meat turns white, add the onion, chopped into the shape of half-rings.

We send chicken fillet to fry

  • Add spices, spices and salt to taste.
  • Wash squash, if necessary, peeled. We cut them into equivalent cubes.

Wash squash, if necessary, peeled

  • Also grind the potatoes.
  • Fresh tomatoes and herbs washed, dried and cut.

Fresh tomatoes and greens are washed,

  • Garlic cloves are peeled and ground under a press or a knife.
  • We lay out all the prepared products in a multicasting container and set the mode "Quenching".

We lay out all the prepared products in a multicasting container

  • Cook for about 30-40 minutes, if necessary, add a little filtered water or broth.

We will arrange a Mexican holiday home

We all know very well that Mexican cuisine is famous for its spicy and savory dishes. If you are bored with constantly cooking vegetable stew with chicken and zucchini, try making an exquisite dish, which in Mexico is considered to be traditional. Please note that it is not necessary to heat the chicken fillet beforehand. It should be stewed with vegetables. If you fry the poultry meat in advance, the finished dish will have a slightly different taste.

In a sealed stew stew


  • 0.5 kg chicken fillet;
  • 3 pcs. Bulgarian sweet pepper;
  • 3 carrots;
  • 1 jar of dessert corn;
  • 1 can of canned red beans;
  • 3 pcs. fresh tomatoes;
  • 2 onions;
  • sunflower refined oil - for frying;
  • garlic, paprika, salt, pepper mixture - to taste.


  1. Pre-clean and wash all vegetables.
  2. Dessert corn and canned beans lay out in a colander in order to strain the juice.
  3. In the pan heat the sunflower refined oil.
  4. The onion, crushed in the form of half-rings, is sent first for frying.

First for frying is sent to the pan onion

  • Next, add carrots, cut into equivalent cubes.

Next, add the carrots

  • After about 5-6 minutes, add chopped sweet pepper to the browned vegetables.

add chopped sweet pepper to browned vegetables

  • After another five minutes, put fresh tomatoes in a pan, cut into small pieces or chopped in a blender to a consistency of mashed potatoes.

put fresh tomatoes in the pan

  • At the next stage, add dessert corn to the stew.

add dessert corn to stew

  • Immediately put the beans in the pan.

Immediately put the beans in the pan

  • Mix everything well and add chopped chicken fillet.

Mix everything well and add chopped fillet.

  • In a sealed dish, simmer the stew for 25-30 minutes.

What will make us happy Russian cuisine?

Many hostesses prefer to make the menu exclusively from traditional dishes. If culinary experiments are not for you, then prepare a classic potato and poultry stew. Of course, onions and carrots are needed for taste and juiciness.


  • 1 kg of potatoes;
  • 1 carrot;
  • 3 tbsp. broth;
  • 0.5 kg chicken fillet;
  • 2 onions;
  • salt and spices - to taste.


  1. Grind peeled onions.
  2. Grind carrots on a medium grater. If desired, it can be chopped with a knife.
  3. In a thick-walled container pour refined sunflower oil and lay out chopped vegetables.
  4. Pass to the state of semi-ready.
  5. Then add to the vegetables pieces of chicken meat and simmer in a sealed container for 10-12 minutes.
  6. Put potatoes into cubes, dice them, pour all the broth.
  7. To taste, season the dish with salt and spices.
  8. Stew stew on moderate heat until fully cooked.

Vegetable stew is always associated with spring heat or summer heat. This dish is considered useful, hearty and tasty. In addition, gourmets can not please the aesthetic appearance of the stew. Bright colors, aroma of spices and taste of chicken fillet will dance in an ensemble of refinement and piquancy. Enjoy your meal!

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