Vegetable stew with chicken and squash
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 tasty, satisfying, it is prepared simply, for this reason it is affordable for beginners.
Squash are close relatives of pumpkin, they, unfortunately, are not widespread in comparison with pumpkin and zucchini, and very in vain. Young squash is cooked with peel and seeds, they do not even need to be cleaned. If you are wondering what to cook with squash, then keep in mind that these delicious vegetables can not only be pickled, salted and canned, but also prepared with them a variety of hot dishes for the daily and even festive table.
Patisson is a dietary product, like many of the pumpkin family, it has qualities important for any diet - few calories, many vitamins, fiber and trace elements. They are rich in potassium, which, as you know, helps to remove excess water from the body.
- Time for preparing: 1 hour
- Servings Per Container: 3
Ingredients for Vegetable Stew with Chicken and Squash
- 400 g chicken;
- 400 g of potatoes;
- 150 g carrots;
- 400 g squash;
- 80 g of onions;
- 100 g celery;
- hot pepper pod;
- 500 ml of chicken stock;
- parsley root;
- 15 ml of olive oil;
- bay leaf, a bunch of cilantro.
The method of cooking vegetable stew with chicken and squash
In a brazier, heat a tablespoon of extra virgin olive oil, fry the finely chopped celery stalk and pod of hot pepper in it. 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 we add onions, we pass it to a transparent state together. Instead of onions, you can take shallots, it is not sharp, but tastes sweeter.
We remove the chicken fillet from the bones, remove the skin. Wash the meat, dry it with napkins or a paper towel, cut into thin and long strips across the fibers.
Add chopped chicken to the roasting pan, cook over medium heat for 5 minutes, turn it over so that the oil covers the slices, so the juices remain inside, the meat turns out tender.
Cut the carrots into cubes, throw in a roasting pan. Cubes of carrots are lightly fried, after which you can add the remaining ingredients.
First we put the potatoes, chopped coarsely. For this recipe, I advise you to use potatoes of varietal varieties, with which the stew is very thick.
Tender, young squash small, with undeveloped seeds and thin, soft skin, cut into large pieces.
Pour chicken broth into the roasting pan, add salt, parsley root and 2-3 bay leaves to taste. Close tightly, bring to a boil over high heat.
Cook the stew on low heat for 45 minutes, sometimes stir so that the products do not burn. Ready vegetables should be well cooked, and the sauce in which they are stewed should become thick.
Finely chop a bunch of cilantro, 5 minutes before ready toss it in a roasting pan.
Serve the vegetable stew with chicken and squash hot, and season with ground black pepper and paprika to taste.