Kitchen appliances and utensils: cutting board, knife, paper towels, a large thick-walled cast-iron frying pan with a thick bottom and a lid or a cast iron, stove, spatula.
Ingredients
| Ingredients | amount |
| Young zucchini | 2 pcs. |
| Chicken fillet | 300 g |
| Young carrots | 1-2 pcs. |
| New potatoes | 2 pcs. |
| Cauliflower | 4-5 inflorescences |
| Green pea | 200 g |
| Medium-sized tomato | 1 PC. |
| Salt | taste |
| Freshly ground black pepper | taste |
| Sugar | taste |
| Garlic | 1-2 cloves |
| Tomato sauce | 1-2 tbsp. l |
| Vegetable oil for frying (odorless) | 3-4 tbsp. l |
Step cooking
- Rinse the chicken fillet (300 grams), dry it with paper towels and cut into small pieces.
- Place the pan on the stove and heat. Pour in vegetable oil for frying (3-4 tablespoons) and lay out the pieces of chicken.
- While the chicken is fried, prepare the vegetables: peel and chop the onions (1 piece) in small cubes.
- Peel young carrots (1-2 pieces), cut along and cut into half rings no more than 2-3 mm thick.
- When the chicken meat whitens in a pan, lay the chopped onions and carrots and mix everything.
- Peel and chop the garlic (1-2 cloves). Add to vegetables and chicken in a pan and mix.
- Zucchini (1-2 pieces) cut into large cubes.
- Cauliflower inflorescences (4-5 pieces) cut into several parts (2-4 parts).
- Peel new potatoes (2 pieces) and cut into large cubes.
- Put the chopped potatoes in a pan to the chicken with carrots, onions and garlic, mix and cover. Cook the potatoes under the lid for about 10 minutes.
- The washed tomato (1 piece) is cut into large cubes.
- After 10 minutes, open the lid, mix the contents of the pan and put the sliced zucchini and cauliflower there. Stir and cook under a closed lid for another 15 minutes. Zucchini will start juice and all vegetables will be stewed in their own juice.
- After 15 minutes, put in a pan a tomato, diced, green peas (200 grams) and tomato sauce (1-2 tablespoons). Mix well. Simmer vegetables until cooked under a closed lid over low heat.
- When all the vegetables are soft, add salt (to taste), pepper (to taste) and add a little sugar to give a bright taste. Stir and stew a little more stew (2-3 minutes).
- The stew is ready.
Options for serving and decorating dishes
Serve ragout for lunch or dinner as an independent, full-fledged dish. Put hot stew on a portion plate and sprinkle with fresh chopped dill and parsley on top. White, rye or whole grain bread and sour cream can be served with stew.
Video recipe
How to chop vegetables for stew and cook it, see the video.
You have learned the recipe for cooking vegetable stew with chicken. This is a very easy and quick to prepare dish. It is especially tasty from fresh young vegetables. Spice lovers can enhance the taste of the dish by adding their favorite spices to it. Cook according to the given step-by-step recipe with a photo and write if you liked the taste of the stew.
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