How to cook chicken in a new way? Just add your favorite vegetables to the dish - a little bell pepper for flavor, tomatoes for a slight sourness, cauliflower for a special taste and green peas for a good mood!
Everyone in my family loves chicken stew with vegetables. The dish turns out to be very tasty, juicy and incredibly aromatic, and most importantly, it can be prepared all year round not only from fresh, but from frozen vegetables.
It is not necessary to take chicken breast for cooking. Other parts of the chicken are fine, such as thighs, drumsticks, or wings. The cooking technology will be exactly the same, but you will have to increase the stewing time so that the meat on the bone has time to reach full readiness. You can also add any vegetables you like. I chose carrots, peppers, tomatoes, cauliflower and peas. It turned out very tasty - help yourself!
Ingredients
- chicken fillet 500 g
- salt 0.5-1 tsp
- a mixture of ground pepper 2 chips.
- refined vegetable oil 1.5 tbsp. l.
- onions 1 pc.
- carrots 1 pc.
- bell pepper 1 pc.
- cauliflower 100 g
- green peas 50 g
- chicken broth 1 tbsp.
How to cook chicken stew with vegetables
- I usually use chicken breast (boneless) for this dish. Firstly, white meat cooks much faster than other parts of the chicken, and secondly, it is more tender and not as fatty as thighs or drumsticks. I wash the fillet, dry it with a towel and cut it into large pieces - about 3 centimeters thick, so that during the process of frying and stewing, the meat remains juicy and does not dry out. Then sprinkle the fillet pieces with salt and a mixture of ground peppers.
The most important part of cooking is roasting. The chicken should acquire a golden brown crust and at the same time remain juicy inside, not dry out. To do this, I properly heat the pan, preferably with a thick bottom, although a ceramic pan is also suitable (you cannot heat a non-stick pan for a long time, since the protective layer of the surface is destroyed). Then I pour 1.5-2 tbsp into the pan. l. vegetable oil to warm it up, and put the chicken pieces in one layer.
I fry the meat over maximum heat for 3-4 minutes on both sides until browning, always without a lid - with such a "shock" frying, all juices will be sealed inside and the chicken will be very soft, not dry.
While the meat is fried, in parallel I cut the onion into thin half rings, and the carrots into strips. I send vegetables to the pan to the chicken, which has already managed to get covered with a beautiful crust.
And I continue to fry for another 5 minutes, reducing the heat to medium, without a lid. The carrots should be soft and the onions should be completely transparent.
I add bell pepper, cut into thin strips. It is desirable that it be fleshy and aromatic, then the dish will turn out with a pronounced taste of paprika.
I let the pepper on for literally 1 minute, gently stirring with a spatula, so that it fully reveals its aroma and retains its shape. Then I add the tomatoes blanched in boiling water and peeled from the skin to the pan, which I cut into small cubes. You can grind the tomatoes to save time - then the pulp will turn into a puree, and the skin will remain intact in your hand.
After adding the tomatoes, I fry the chicken for about 1-2 minutes so that the tomatoes juice and soften.
Then I add cauliflower and peas to the pan without defrosting. If you wish, you can add some asparagus and champignons if they suddenly end up in the freezer.
Immediately pour everything in hot broth, add salt and pepper to taste. I use chicken stock, but beef or vegetable stock is fine. But please note that the liquid must be hot, otherwise the meat fibers will shrink and it will be tough! As a last resort, if there is no broth, you can just add a glass of boiling water.- Carcass vegetables without a lid, stirring occasionally with a spatula until they are fully cooked. I like the cauliflower al dente, which is a bit crispy, so I take the pan off the heat after about 3-4 minutes. If you add asparagus or mushrooms, be guided by the degree of their doneness. Be sure to take a sample - add salt, pepper and other spices to your taste.
That's all - our dish is ready! In order for the chicken stewed with vegetables to turn out juicy, I just cover the finished dish with a lid and leave it for 10 minutes in a pan to soak in the gravy. Before serving, you can sprinkle with finely chopped parsley or dill, season with a spoonful of sour cream. Or you can serve it as it is, but always hot and in a good mood. Bon Appetit!
The good thing about chicken breasts is that they can be cooked very quickly. Stewed chicken breasts with vegetables are delicious, nutritious and healthy. Chicken breast with vegetables can be cooked both on the stove and in a slow cooker.
I offer you a recipe for chicken breast stewed with young fresh vegetables: tomatoes, green beans, carrots and onions.
Total cooking time - 1 hour
Preparation - 20 minutes
Servings – 4
Difficulty level - easily
Appointment —
How to cook –
What to cook –
Products:
Chicken breast fillet - 4 pieces
Onions - 1-2 heads
Carrots - 1-2 pieces
Bulgarian pepper - 1-2 pieces
Tomatoes - 2 pieces (medium)
Green beans - 150-200 grams
Vegetable oil - 2-2.5 tablespoons
Salt, pepper, bay leaf
How to cook a stewed breast with vegetables:
Wash the chicken breast fillet and cut into small cubes or strips.
Prepare vegetables. Peel and cut the carrots into cubes or strips.
Peel the onion and cut into half rings. Cut the green beans into slices about one and a half, two centimeters.
Peel the bell pepper and cut it into cubes or strips.
Pour boiling water over the tomatoes first. Soak for two or three minutes and immediately cool in cold water. Peel off gently and cut into cubes.
Heat vegetable oil in a saucepan and fry the meat until the juice stops coming out. Stir the pieces of meat constantly during frying.
As soon as the meat becomes light color, add the chopped onion and, stirring occasionally, fry for two or three minutes.
Then add the carrots and fry everything together for another three to four minutes.
Add the rest of the vegetables: green beans, bell peppers and tomatoes. Salt to taste. Season with pepper and chicken seasoning. Stir and reduce heat.
Cover the saucepan and simmer for about 15-20 minutes, or until chicken and vegetables are cooked through.
Stewed chicken breast with vegetables can be served as a separate dish or with a side dish of potatoes, rice or buckwheat.
Bon Appetit!
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Delicious chicken rice soup
The recipe for stewed chicken breast with vegetables and gravy in a pan. If you prefer a light, low-calorie, and hearty second course as a side dish, try cooking chicken breast with vegetables. This dish is prepared very quickly and consists of a simple selection of ingredients. According to this recipe, the chicken breast, cut into pieces, is stewed immediately along with the vegetables, and therefore the meat turns out to be soft, juicy and tender. You can serve it with any side dish: mashed potatoes, boiled pasta or rice.
Required Ingredients:
1 chicken breast;
1 carrot;
1 - 2 onions;
1 large bell pepper;
3 tbsp. tablespoons of vegetable oil;
1 glass of tomato juice (sauce);
Salt and spices to taste.
How to cook:
Prepare all the ingredients before stewing this dish. Rinse the chicken breast and remove the skin. Cut the fillet with a sharp knife and chop it into pieces, if desired, you can chop into strips. Rinse the bell peppers and cut them into strips in the same way. Peel and chop onions like peppers. Peel and grate the carrots. If you don't have tomato juice or sauce on hand, you can replace it with a solution of water and tomato paste.
Pour vegetable oil into a hot frying pan, put all the vegetables and chicken pieces. If you wish, you can, of course, stew the chicken and vegetables separately, and then combine the ingredients. But there is not much difference, chicken pieces stewed with vegetables are softer and are saturated with the taste and aroma of vegetables.
Simmer the dish for about 20 - 25 minutes with the lid covered. Remember to stir the food periodically.
During this time, the juice from the vegetables will evaporate, and they will significantly decrease in size. The chicken pieces will brown and become soft and juicy.
Now the dish can be salted to taste and seasoned with any spices. Pour tomato juice over the chicken and vegetables and stir.
Cover the pan with a lid and simmer for another 10 to 15 minutes, over medium heat. A delicate and aromatic chicken breast dish with vegetables and gravy is ready.
It can be served with any side dish, such as boiled pasta.
Do you love tender and juicy white meat? Struggling to eat a healthy diet and limit your fat intake? We can bet that most of your "meat" diet is chicken breast. Chicken fillet is incredibly nutritious and healthy - it contains a lot of B vitamins and microelements necessary for the body.
This product is quickly absorbed by the body, which means it does not transform into toxins and does not participate in internal fermentation processes.
In a word, chicken breast is not only tasty, but also comprehensively healthy.
A stew with vegetables based on it is a hearty and appetizing dish that will appeal to both adults and children, who are often indifferent to fresh vegetables.
The vegetable stew recipe is simple and trivial. Some housewives assure that such a dish does not need to be cooked at all: it is enough to cut the ingredients, place them in a saucepan, season with dressing and wait for the end of simmering on the stove. But it is not so.
When preparing any dish, you must follow some rules to make it tasty, appetizing and “melting in your mouth”. Chicken meat, especially fillets, cooks extremely quickly, so it does not tolerate overdrying.
Do not forget about greens - they also add spice and richness to the finished dish.
Aromatic chicken fillet stew with tomatoes and peppers
Ingredients:
- Pitted chicken fillet (peeled) - 400 g;
- Broth - 1.5 cups;
- Tomatoes - 2 pieces;
- Bulgarian pepper - 1 piece;
- Fresh carrots - 1 piece;
- Onion - 1 head;
- Iodized salt - 1 tsp;
- Allspice black pepper (peas) - to taste;
- Bay leaf - to taste;
- Herbal mixtures to taste;
- Spices and seasonings to taste.
Cooking method:
Delicate chicken stew in kefir
Ingredients:
- Peeled chicken fillet - 500 g;
- Potatoes - 7–8 large tubers;
- Onion - 1 head;
- Fresh carrots - 1 piece;
- Kefir - 1 glass;
- Wheat flour - 2 tablespoons;
- Greens (assorted) - to taste;
- Spices and seasonings to taste.
Preparing a delicious fried chicken breast and vegetables is very easy. A novice cook and an inexperienced hostess can cope with this task. This article provides information on the culinary features of chicken fillets, the key points of frying and stewing meat, and the intricacies of choosing ingredients.
Chicken fillet is the basis of the dish and the most valuable part of it. Chicken meat is low in calories and at the same time contains a large amount of easily digestible protein. Saturation with trace elements, phosphorus, magnesium, zinc, chromium, cobalt and B vitamins, PP gives the chicken the status of a healthy and dietary food.
High-quality meat is elastic in appearance and to the touch, has dense fibers and yellowish fat, and smells good. It is better to give preference to medium-sized breasts. Specimens that are too large suggest that the chicken was raised on hormones.
Vegetables and their combination are selected according to taste preference. Peppers, tomatoes, cabbage, beans, green peas, carrots, broccoli, eggplant, zucchini, corn - any of them will make a great chicken company. A more satisfying dish will turn out with potatoes. For a light snack, exclude potatoes.
In the absence of fresh tomatoes, canned tomatoes in their own juice are also suitable. Tomato paste is used for the brightness of color and taste.
Fresh vegetables and frozen ones are equally good. In the absence of homemade preparations, purchased ones are also suitable.
When buying frozen vegetables, take a close look:
- the packaging must be complete, without damage or swelling, otherwise vegetables may be spoiled;
- the presence of frost, icing and large lumps indicates repeated freezing;
- buying vegetables frozen during the harvest season, you will purchase a healthier product (information on the date of freezing is contained on the package);
- among vegetables by weight, it is better to give preference to vegetables with a natural color for them, rather than bright or faded ones.
The first step is to pay attention to meat. Separate the breast from the bones. We rinse. Dry with a paper towel. Cut the fillet into small pieces, assuming that the meat will decrease by a third during the cooking process.
Chicken meat is low-fat, therefore, sending it in this form in a pan, there is a risk of cooking it dry and tough. It's good to pre-marinate the breast, for which you should be guided by some rules.
- Add sour product. Lemon, orange, mustard, vinegar will do. The acid softens the muscle fibers, making the meat tender.
- The longer it is marinated, the better. It is enough to keep the meat in the marinade for 30 minutes. If possible, allow the meat to soak substantially: leaving it in the refrigerator overnight will give you a more flavorful dish.
The choice of spices depends on the culinary preference.
Quickly in soy sauce and lemon juice, the meat is marinated like this:
- the zest is removed from the half of the lemon and the juice is squeezed out, the clove of garlic is finely chopped;
- joining 4-5 st. l. soy sauce, a pinch of Italian spices or suneli hops;
- together with pieces of chopped fillet, the mixture is placed in a bag or suitable container, closed tightly, put into the refrigerator for at least 30 minutes.
This isn't the only way to marinate - there are some more interesting ideas.
- Soy. Ingredients: 2 tbsp. l. soy sauce, 1 tbsp. l. balsamic vinegar, spices (provencal herbs, basil, mint, pepper mixture). The soy sauce will turn the meat light brown.
- Mustard. The breast is smeared with mustard on all sides and poured with lemon juice. Depending on the flavor, the mustard will add sweetness, piquancy, or pungency to the dish.
- Creamy garlic. The mixture is prepared from crushed garlic, lemon juice, a couple of tablespoons of sour cream and herbs.
- Egg... Add salt, pepper, dried dill, mustard and seasonings to the beaten egg and mix well.
- Honey. A mixture of equal parts of honey and mustard beans is prepared with the addition of chili.
- Oriental. Finely grated ginger is combined with the zest and juice of grapefruit, salt is added.
It takes 10 minutes to cook the fried breast. It will take a little longer to simmer over low heat. It is not recommended to overcook the meat: it will lose its juiciness and softness.
Frozen vegetables cook twice as fast as fresh ones. Before cooking, it is strictly forbidden to defrost them: when they melt, they lose their value - we put them in the pan directly from the freezer.
The recipes offer different roasting sequences for the ingredients. The ingredients are fried together or separately, combining only at the end of cooking. In any variation, the dish turns out to be delicious.
Recipes
Fried
With vegetables in a pan
To prepare an uncomplicated snack from fried breast with vegetables you will need: 400 gr. chicken fillet, tomatoes - 2-3 pieces, onion, bell peppers, zucchini and eggplant - one piece each, 1-2 cloves of garlic, favorite spices, vegetable oil for frying.
Wash vegetables, clean, cut. The peel from the tomatoes can be easily removed if you first scald the vegetable with boiling water. Eggplant must be given special attention: to remove the bitterness before cooking, it must be cut into thin slices, sprinkled with salt and let stand for 20-30 minutes, then rinsed with water.
Heat a saucepan with a little vegetable oil. We put the prepared sliced meat. Fry over high heat on both sides until golden brown.
Reduce the fire to medium. Add onions and spices to taste. Salt. Fry the onions until soft.
Add pepper. We cook for another 5 minutes.
This is followed by slices of eggplant, zucchini, tomatoes and chopped garlic. Everything is mixed, covered with a lid, stewed for 10 minutes.
Sprinkle the finished dish with chopped herbs. Served with rice, pasta or as a separate dish.
In mexican
This bright sunny dish will warm and decorate the table on a cold cloudy day. A Mexican blend is green beans, corn, green peas, and bell peppers combined together. Sold under the same name in frozen bags. Easy to pick up by yourself.
The Latin American dish is elementary in performance: marinated chicken is fried with onions until golden brown, frozen vegetables and spices are added, stewed for 15 minutes.
Mexican cuisine is spicy. Use chili for the marinade and seasoning.
Stew
With tomatoes, bell peppers and zucchini
The breast is first lightly fried. Laid out of the pan and cover.
Vegetables are fried in the same oil. First, onions and carrots are brought to softness. Then the tomato puree is added. Everything is mixed, fried for about 10 minutes, until the moisture disappears. Chopped bell peppers are added. It will take another 5-7 minutes of frying until it softens. Then zucchini or asparagus beans are added.
After a couple of minutes, return the pieces of breast to the vegetable mixture, add the crushed garlic and pour over the broth. Salt and pepper. Cover and simmer for 10 minutes. Let it brew for some time.
The ideal side dish for this dish is rice.
In Chinese
For lovers of Asian cuisine, we offer a recipe for Chinese chicken fillet with vegetables. In addition to fillets, you will need: a little red hot pepper, 5 tsp. honey, half a glass of peas and corn (can be frozen), half carrots, 10 tbsp. l. soy sauce.
The first step is to marinate the breast. To do this, rub the meat thoroughly with a mixture of soy sauce, hot pepper and honey. Leave in a closed container for 15 minutes. Shake well and let stand for the same amount.
In the meantime, we prepare the vegetables, grate the carrots on a coarse grater.
First, vegetables go into the pan. Fry the carrots over medium heat for 2-3 minutes. Then add corn and peas. Cook for a couple more minutes, not forgetting to stir with a spatula.
The turn of the pickled meat has come. Fry it in vegetables on all sides over low heat until tender. Then simmer for another five minutes with the lid closed. Sprinkle with herbs.
It is important to serve this dish hot.
With pumpkin and peanut butter
For preparing a bright orange dish for 250 gr. chicken fillet will need the same amount of pumpkin, half an onion, a couple of garlic cloves, a little dill, 100 gr. sour cream, 0.5 tbsp. l. peanut butter, vegetable oil.
Fry the onion and half the garlic in hot oil until the onion is transparent.
Peel the pumpkin and remove seeds. Fry the cut into cubes with onions over high heat for 5 minutes.
We attach the chicken pieces (they should be the same size as the pumpkin). Fry until the meat is cooked. Salt and pepper.
Add sour cream, peanut butter and boiling water. Mix gently until smooth. Cover with a lid and simmer over low heat for 20 minutes or until the pumpkin is cooked. Add the remaining garlic and chopped herbs. We mix. The dish is ready.
With broccoli and mushrooms in a spicy sauce
The dish is prepared from 500 gr. chicken fillet, 500 gr. broccoli and 250 gr. chopped mushrooms. Additional ingredients: 2-3 cloves of garlic, 1 tbsp. l. chopped ginger, 2 tbsp. l. flour, 1 cup of chicken broth, salt, spices.
Fry the fillets in vegetable oil. Spread out from the pan.
Fry broccoli, bell peppers and carrots (frozen are good). After five minutes, add the mushrooms. Fry until the mushrooms release aromatic juice. We shift the vegetables.
Pour the broth into the pan, into which we add chopped ginger, salt, spices, a little flour. Bring the spicy mixture to a boil.
Return the chicken and vegetables to the pan. Simmer everything together over low heat until tender.
In this form, chicken breast goes well with rice and noodles.
For information on how to cook chicken breast with vegetables in a pan, see the video below.
