Chicken Breast Stewed with Vegetables

Chicken Breast Stewed with Vegetables

Chicken is considered one of the most dietary types of meat, especially when it comes to breast fillet: white, tender, lean. Supporters of healthy eating often prefer it to him. However, the lack of fat requires a certain skill to cook the chicken fillet so that it remains juicy. The easiest way to keep the juiciness of the meat, if you put it out with the addition of vegetables. Chicken breast stewed with vegetables can remain a dietary dish if you choose the right recipe.

Cooking Features

Knowing a few moments will allow even an inexperienced hostess to put out chicken breast with vegetables so that she and the household will be satisfied with the result.

  • For stewing with vegetables, it is better to choose fresh or chilled chicken breast or fillets of this part of the bird. Frozen chicken during thawing loses some of the moisture, because of which it becomes drier. When it comes to lean fillet, the difference can be quite noticeable. If you are forced to use frozen meat, give it the opportunity to thaw in natural conditions, avoiding temperature changes. Refusing to use the microwave and warm water, you will cause minimal damage to the quality of the chicken.
  • To keep the breast juicy, you can lightly fry it before stewing. The resulting crust “ban” juice inside. Stew from pre-fried foods is more tasty, but also more calorie.
  • Chicken breast fillet will be juicier and more palatable if you add fatty sauce, mayonnaise or sour cream while stewing it with vegetables.
  • Chicken goes very well with mushrooms. When stewing chicken breast with vegetables, the dish is often supplemented with champignons. Food because of this turns out more juicy and fragrant.
  • A pleasant taste to vegetable stew cooked with chicken meat will be given by such seasonings as paprika, curry, garlic. Parsley and celery are good with greens.
  • Chicken breast fillet is cooked quickly, do not stew it longer than indicated in the selected recipe.

There are quite a few recipes for cooking chicken stew with vegetables. Choose the option of cooking food is based on their gastronomic preferences and the products available in the house. When serving, a stew made according to any of the recipes does not hurt to sprinkle with chopped greens.

A simple recipe for chicken breast stewed with vegetables.

Composition:

  • chicken breast - 0, 45 kg;
  • potatoes - 0.5 kg;
  • onions - 0, 2 kg;
  • carrots - 0, 2 kg;
  • mayonnaise or sour cream - 100 ml;
  • water - 0, 2 l;
  • vegetable oil - 40 ml;
  • salt, curry seasoning - to taste.

Method of preparation:

  • Wash chicken breast, pat dry. Remove the skin, separate the fillets from the bones. Cut into cubes with a size of about 1, 5-2 cm.
  • Peel the potatoes, cut into pieces a little smaller than the chicken.
  • Scrape, wash carrots. Drain, cut into circles. If the carrots are large, you can cut into halves or quarters circles.
  • Peel the onions, cut into cubes, not too small.
  • At the bottom of a cauldron or non-stick pans pour in the oil and heat it.
  • Put chicken in it. Fry on medium heat for 2-3 minutes.
  • Add the onion, fry it with the chicken for 3 minutes.
  • Put carrots and potatoes to the chicken with onions. Reduce the intensity of the flame.
  • Mix mayonnaise or sour cream with salt and curry seasoning, dilute with water.
  • Pour into container with chicken and vegetables.
  • Stew chicken with vegetables about 20-30 minutes after boiling the sauce. Once all the vegetables are ready, you can remove the pan from the heat.

The dish will be tastier and more fragrant if it is not laid out on the plates at once, but let it stand under the lid for 10-15 minutes. You can prepare a dish according to this recipe in a slow cooker. At the first stage of cooking, you need to use the program “Frying” or “Baking”, then cook in quenching mode.

Chicken Breast Stewed with Seasonal Vegetables

Composition:

  • chicken breast fillet - 0, 4 kg;
  • eggplant - 0, 2 kg;
  • zucchini - 0, 4 kg;
  • tomatoes - 0, 3 kg;
  • vegetable oil - 60 ml;
  • water - 100 ml;
  • garlic - 3-4 cloves;
  • salt, fresh parsley - to taste.

Method of preparation:

  • Wash the eggplants, cut into cubes of medium size.
  • Prepare the brine, mix a tablespoon of salt with a liter of water.
  • Dip the pieces of eggplant into the solution. After 20 minutes, rinse well. This is necessary in order to rid the “blue” from solanine - a harmful substance that gives them bitterness.
  • Drain the eggplant slices with a kitchen towel.
  • Wash zucchini. If you have one large zucchini, peel off the peel with a peeler, then cut the vegetable lengthwise and remove the flesh with coarse seeds from it. Young zucchini peel and seed is not necessary.
  • Cut the zucchini in approximately the same cubes as eggplants.
  • Wash the chicken fillet, pat dry. Cut like vegetables.
  • Boil in tomatoes, remove the skin from them. Pulp cut into cubes of medium size.
  • Heat butter in a cauldron, put chicken fillet in it, add eggplants and zucchini in 2-3 minutes.
  • Fry the vegetables with chicken for 5 minutes, add the tomatoes and a little water, salt to taste.
  • Cover the cauldron with a lid, reduce heat, simmer vegetables with chicken for 20 minutes.
  • Pass garlic through a press, finely chop the parsley.
  • Add garlic and herbs, remove the dish from the heat and leave for 15 minutes under a lid.

Such a dish is good to cook in summer and autumn, when eggplants, zucchini and tomatoes are most accessible. You can supplement the vegetable trio with Bulgarian pepper.

Chicken Breast Stewed with Peppers and Tomatoes

Composition:

  • chicken breast fillet - 0, 4 kg;
  • onions - 100 g;
  • Bulgarian pepper - 0, 4 kg;
  • tomatoes - 0, 4 kg;
  • mayonnaise or sour cream - 150 ml;
  • vegetable oil - 20 ml;
  • salt, paprika - to taste.

Method of preparation:

  • Onions, freed from the husks, cut into half rings.
  • Bulgarian pepper wash. Remove the stalk with seeds. Cut vegetables into quarters of rings.
  • Tomatoes, without peeling, cut into slices.
  • In vegetable oil, brown onion, add chicken fillet, cut into medium-sized slices, fry it for 2-3 minutes. Sprinkle it with paprika.
  • Add Bulgarian pepper and tomatoes. Pickle. Pour sour cream or mayonnaise.
  • Simmer for 20-25 minutes over low heat. It is not necessary to add water - tomatoes emit enough juice so that the dish does not burn.

Serving dishes prepared according to this recipe can be served as a separate dish or with a side dish. The best side dish is potatoes and rice.

Chicken stewed with vegetables is a nourishing and tasty dish. If you refuse to pre-fry foods, the food will be non-caloric, this can be included in the menu even for those who follow a diet.

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