Now is the time to prepare summer dishes from fresh vegetables. Letting them in their own juice and supplementing with dietary chicken meat, we get a pretty hearty lunch or dinner. You probably will like the recipes for cooking one of these dishes called ragout . Vegetable base today for him will be zucchini, the taste of which perfectly combines with all vegetables.
Vegetable stew with chicken and courgettes
Ingredients:
- young zucchini - 750 g;
- fillet of chicken breast - 550 g;
- sweet Bulgarian pepper - 250 g;
- tomatoes - 300 g;
- carrots - 200 g;
- onions - 200 g;
- sour cream - 150 g;
- salt - to taste;
- ground pepper - to taste;
- fresh greens - to taste;
- vegetable oil.
Preparation
All vegetables are washed, dried, if necessary, cleaned and cut into cubes or straws. With a tomato we remove the skin first, immersing them before it for a few seconds in boiling water. Separately fry each of the vegetables in a skillet with vegetable oil for five minutes, and add to the caviar or deep saucepan. If there is a need to save time, you can combine onions with carrots, and sweet peppers with tomatoes.
Chicken fillet fillet cut with small pieces, also fry until rouge, stirring, and send to vegetables. Add sour cream, salt and pepper, mix and let on low heat under the lid for ten minutes. Then turn off the stove and let it stand for another ten minutes. We serve to the table, decorating with twigs of greenery.
Stew of zucchini and potatoes with chicken in a multivark
Ingredients:
- fillet of chicken breast - 550 g;
- young zucchini - 2-3 pcs .;
- potatoes - 3-4 pieces;
- a large sweet Bulgarian pepper - 3 pcs .;
- tomatoes - 4 pcs .;
- carrots - 2 pieces;
- onion - 2 pieces;
- water 100 ml;
- vegetable oil - 75 ml;
- salt - to taste;
- ground pepper - to taste;
- fresh greens - to taste;
- spice.
Preparation
In the bowl of the multivarka pour out the vegetable oil and fry fifteen minutes in the "Baking" mode chopped chicken fillets and half-rings onion.
Rinsed zucchini and potatoes are peeled and cut into cubes, and carrots and sweet pepper are straws. We send everything to the chicken with onions, add water, switch to "Quenching" mode and set the time for one hour. Fifteen minutes after the beginning of cooking, open the lid, add peeled and sliced tomatoes, season with salt, ground pepper, spices and mix. After the sound signal, we give the stew to stand for another twenty or thirty minutes, and we can serve to the table, seasoned with chopped herbs.