Chicken Stewed with Vegetables If you decide to cook chicken for lunch, but meat is not enough for a large number of eaters, you can always get out of the situation by cooking chicken in vegetables with garnish. It can be rice or lentils, then even two or three chicken breasts will suffice to feed the whole family. This dish is good because it is easy to prepare and it does not need to separately prepare sauce or gravy: the chicken will be stewed in a tasty and thick sauce from the very beginning of cooking. This will give her a delicate and piquant taste. If marinated chicken fillet in soy sauce in advance, two hours before the start of cooking, then the cooking time itself will take less. Chicken in vegetables is a great dish for the cold season. Slightly island taste will warm the body for a long time, and bright and juicy color of the dish will cheer up, adding joyful colors to your life. You do not even need to prepare a salad for dinner, because vegetables are more than enough in the hottest dish. All of them are affordable and inexpensive at any time of the year. In summer, tomato paste can be replaced with fresh tomatoes, releasing them from the skin and adding a little more spices and a little sugar to the sauce.
Ingredients:- Chicken thigh 800 g
- Carrot 1 pc.
- Celery root 1 pc.
- Garlic 3 denticles
- Peas frozen 80 g
- Frozen string beans 150 g
- Soy sauce 3 tbsp. l.
- Sunflower refined sunflower oil 3 tbsp. l.
- Tomato paste 4 tbsp. l.
- Bay leaf 1 pc.
- Olives without seeds 60 g
- Water 2 tbsp.
- Pepper black ground 2 pinch
- Salt 2 pinch
- Step 1 To prepare the dish, take 4-5 chicken thighs, large carrots, celery root, frozen string beans and peas, olives, vegetable oil, soy sauce and spices.
- Step 2 Chicken meat is removed from the bone, cut into large pieces, poured with soy sauce and leave to marinate at room temperature for 40-50 minutes.
- Step 3 Peel the garlic, carrots and celery and cut into large pieces.
- Step 4 In a deep saucepan with a thick bottom, heat 3-4 tablespoons of vegetable oil and fry the garlic for 1-2 minutes.
- Step 5 Then add the chicken fillet and lightly fry it for 7-10 minutes, stirring constantly.
- Step 6 Add the carrots and celery - mix everything well.
- Step 7 Then add the tomato paste, bay leaf, a pinch of salt and pepper, pour everything with warm water, so that only slightly cover the top layer of products.
- Step 8 Mix everything well, bring to a boil and simmer under the lid on low heat until the celery is ready for 20-25 minutes.
- Step 9 Add the washed peas and beans, and cut in half the olives. Stew for another 5 minutes.
- Step 10 Then add salt and pepper to taste, remove from heat and let it brew for 10-15 minutes. Serve the dish hot with a side dish of rice.