The recipe for vegetable stew with chicken and squash consists of simple and affordable products. I advise experienced housewives to take note of it, since the dish turns out to be delicious, satisfying, it is cooked simply, for this reason it can be done by novice cooks.
Squashes are close relatives of the pumpkin, they, unfortunately, have not received much distribution in comparison with the pumpkin and zucchini, and it is in vain. Young scallops are cooked with skins and seeds, they do not even need to be cleaned. If you are wondering what to cook from the squash, keep in mind that these tasty vegetables can not only be pickled, salted and preserved, but also cooked with a variety of hot dishes for the daily and even festive table.
A squash is a dietary product, like many of the pumpkin family, it has qualities that are important for any diet - it has few calories, a lot of vitamins, fiber and trace elements. They are rich in potassium, which, as you know, helps to remove excess water from the body.
- Cooking time: 1 hour
- Servings: 3
Ingredients for vegetable stew with chicken and scallops
- 400 g chicken fillet;
- 400 g potatoes;
- 150 g carrots;
- 400 g squash;
- 80 g onions;
- 100 grams of celery;
- pod of bitter pepper;
- 500 ml of chicken broth;
- parsley root;
- 15 ml of olive oil;
- bay leaf, bunch of cilantro.
Method of cooking vegetable stew with chicken and scallops
Heat a tablespoon of olive oil of the first cold-pressed in the brazier, fry in it finely chopped stalk of celery and a pod of bitter pepper. It is enough to cook these products for 2-3 minutes, and when the kitchen is filled with the aroma of pepper and celery, you can add the rest of the ingredients.
Then add the onion, pass it to a transparent state together. Instead of onions, you can take shallots, it is not sharp, but tastes sweeter.
Remove chicken fillet from bones, remove skin. Drain my meat, dry them with napkins or paper towels, cut into thin and long strips across the fibers.
Add chopped chicken to the roasting pan, cook on medium heat for 5 minutes, turn it over so that the butter covers the slices, so the juices remain inside, the meat will be tender.
We cut the carrots into cubes, throw them into the roaster. Carrot cubes lightly fry, after which you can add the remaining ingredients.
First put the potatoes, chopped large. For this recipe, I advise you to use potato varieties, the stew with it turns out very thick.
Gentle, young small-sized scallops with undeveloped seeds and thin, soft skin, cut into large pieces.
Pour chicken broth into the roaster, add salt, parsley root and 2-3 bay leaves to taste. Close tightly, bring to a boil over high heat.
Cooking stew on low heat for 45 minutes, stirring occasionally, so that the products do not burn. Ready-made vegetables should be well boiled soft, and the sauce in which they were stewed should become thick.
Finely chop a bunch of cilantro, 5 minutes before readiness, throw in the brazier.
To the table we serve vegetable stew with chicken and summer squash hot, to taste we season with ground black pepper and paprika.