The combination of chicken and vegetables can be interpreted in different ways, each time receiving different dishes. One of the ways to prepare vegetables and poultry can be their joint quenching. In this form, all the ingredients soak up the tastes of each other, soften and saturated with the aroma of added spices. On how to prepare a vegetable stew with chicken, we will talk further.
Vegetable stew with chicken and potatoes
Ingredients:
- chicken (red meat on the bone) - 500 g;
- potatoes - 340 g;
- onion - 340 g;
- tomatoes - 400 g;
- the laurel leaf;
- dried chili - 1 piece;
- cloves - 3 buds;
- cinnamon stick;
- Ground turmeric, ginger, dried garlic - 1/2 teaspoon;
- water - 360 ml.
Preparation
In a small amount of oil, fry large slices of potatoes until they are browned. Remove the tubers on a plate, and instead of them put casserole, laurel and cloves in the saucepan. To the spices, add the chopped onion, turmeric, ginger and garlic, mix everything together and pour it with scurfed tomatoes. After a couple of minutes, put chicken and potato slices into a thick sauce and leave it under the lid for 15 minutes. After a while, pour in hot water and leave it for another half an hour.
Recipe for vegetable stew with rice and chicken
Ingredients:
- chicken thighs - 500 g;
- sweet pepper - 280 g;
- onion - 65 g;
- garlic paste - 5 g;
- rice (long grains) - 2/3 of a century;
- tomatoes in its own juice - 820 g;
- chicken broth - 750 ml;
- olives, coriander, lime - for filing.
Preparation
Chicken thighs put on the bottom of the saucepan and browned on high heat. Roasted poultry on a plate, and instead of it, save the sweet pepper with pieces of onions. When the vegetables are half cooked, mix them with garlic paste, and then the tomatoes themselves in their own juice. Using a potato press, turn the sauce into a puree and return the chicken to it. Next, pour the rice, add the broth and leave the stew on the stove for 20 minutes. Serve the dish with a generous handful of coriander, olives and a couple of slices of lime.
Vegetable stew with chicken and mushrooms in the oven
Ingredients:
- chicken thighs - 12 pcs .;
- flour - for sprinkling;
- onion - 140 g;
- garlic teeth - 3 pieces;
- dry white wine - 210 ml;
- tomatoes in own juice - 750 g;
- chicken broth - 120 ml;
- champignons - 320 g;
- white mushrooms (dried) - 15 g;
- the laurel leaf;
- a pair of twigs of thyme.
Preparation
Preheat the oven to 155 degrees. In the brazier, brown the floured chicken thighs and shift to a separate dish. At the place of chickens, sprinkle onions with champignons and pre-soaked white mushrooms. Add laurel, garlic, thyme, return the chicken and fill it with white wine, broth and tomatoes. Put the stew in the oven for 45-50 minutes.