Vegetable stew with chicken

Name: Vegetable stew with chicken - Zenovia K.
Ingredients: 1 parsnip; 4 carrots; 5 red bell peppers; 4 potatoes; one chicken back; 2 thighs; 2 wings; seasoning; one clove of garlic; salt; pepper; 5 tablespoons of tomato paste

Meat - Vegetable stew with chicken by Zenovia K. - Recipia

Vegetable stew with chicken is made simply, in one pot. The vegetables are cut into larger pieces, placed together with the chicken, and boiled in enough water to cover them. At the end, tomato paste and spices are added. It's not a complicated recipe, and the quantities of vegetables create a hearty stew with enough sauce for potatoes and meat. Quick Info Total time: not specified in the original recipe; depends on how quickly the chicken and vegetables cook Preparation time: not specified Cooking time: until the meat and vegetables are cooked Servings: the number is not specified; the quantity is suitable for several servings Difficulty: easy Recipe type: chicken stew with vegetables, cooked in a pot Ingredients 1 parsnip 4 carrots 5 red bell peppers 4 potatoes 1 chicken back 2 chicken thighs 2 chicken wings 1 clove of garlic 5 tablespoons tomato paste Vegeta, to taste Salt, to taste Pepper, to taste Water, enough to cover the ingredients A pinch of salt for the beginning of boiling Preparation method 1. Preparing the vegetables Rinse all the vegetables under cold running water. Peel the carrots and slice them into rounds. The slices don't need to be very thin, as they will cook together with the other ingredients. Remove the cores and seeds from the bell peppers, then cut them into larger pieces. Peel the potatoes, cut them in half, and then cut each half again to obtain suitable pieces for a stew. Peel the parsnip by removing the skin, then slice it lengthwise. Divide it in half and slice it into rounds. The garlic clove is split in half, and each half is peeled. 2. Preparing the meat Rinse the chicken. Cut the chicken back into smaller portions, first in half and then into pieces. The wings and thighs are also cut in half. Smaller pieces fit more easily in the pot and cook together with the vegetables. 3. Boiling the ingredients Place the chopped vegetables, chicken pieces, and garlic in the pot. Add a pinch of salt, then pour in enough water to cover the ingredients. Bring the pot to a boil. The stew is left to cook until the meat is cooked through and the vegetables are tender. Potatoes and carrots are the easiest to check: you can test them with a fork without mashing them. If foam appears on the surface during boiling, it can be skimmed off. There is no exact amount of water specified, so it's important to have enough to cover the ingredients without unnecessarily filling the pot. 4. Final seasoning Once the meat and vegetables are cooked, add the 5 tablespoons of tomato paste. Add Vegeta, pepper, and salt to taste. Stir gently, especially if the vegetables are already soft. After adjusting the taste, remove the pot from the heat. The stew can be served hot, with pieces of meat and vegetables in each serving. Why I make this recipe often It’s a practical dish because all the ingredients cook in the same pot. There’s no need to prepare the vegetables or meat separately, and cutting them into larger pieces shortens the prep time. I also like it because it uses common ingredients: potatoes, carrots, bell peppers, parsnip, and chicken. The quantity produced is suitable for several servings, and the stew can be stored and reheated later. The tomato paste ties the flavors of the vegetables and meat together without needing additional ingredients. Tips and variations Tips Cut the vegetables into similarly sized pieces for even cooking. Potatoes shouldn't be cut too small, as they may break apart before the chicken is fully cooked. Water should cover the ingredients at the start. If there’s too little, some pieces may remain above and won’t cook at the same rate. If there’s too much, the stew will be too watery. Add a little salt at the beginning, then adjust the taste at the end with Vegeta and tomato paste. Tomato paste and Vegeta may already contain salt, so it’s safer to check the taste before adding more salt. Stir gently after the potatoes have started to soften. The pieces of potato and soft vegetables can break easily. Substitutions The original recipe uses chicken back, thighs, and wings. These should be kept if you want to follow the recipe exactly, but if you don’t have all the pieces, you can use only some of them. The taste and quantity of meat will be different. Parsnip is important for the vegetable flavor of the stew. If you don’t have it, it can be omitted, but it’s not advisable to add another ingredient not found in the basic recipe without changing the dish. Vegeta can be reduced or omitted if you prefer to control the salt content better. In this case, the taste can be adjusted at the end with salt and pepper. Variations For a stew with a more intense tomato flavor, the paste can be well mixed into the hot liquid before removing the pot from the heat. There’s no need to change the amount in the recipe. If you prefer firmer vegetables, check them individually during boiling and remove the pot from the heat as soon as the chicken and vegetables are cooked. If left too long, the potatoes and bell peppers may lose their shape. The amount of pepper can be adjusted according to preference. The recipe remains the same, even if the stew is made less seasoned. Serving ideas The stew is served hot, directly from the pot. Each plate contains pieces of chicken, as well as vegetables and tomato sauce. Since it contains potatoes, it’s already a hearty dish and doesn’t need a separate side. Frequently asked questions 1. Can I put all the ingredients in the pot from the beginning? Yes. The recipe is prepared by boiling the vegetables, meat, garlic, water, and a small amount of salt together. Tomato paste, Vegeta, pepper, and salt to taste are added after the meat and vegetables have cooked. 2. How much water should I use? Add enough water to cover the ingredients in the pot. The recipe does not specify an exact amount, as this also depends on the size of the pot and the volume of vegetables and meat. 3. How do I know when the stew is ready? The meat should be cooked through, and the vegetables should be easily pierced with a fork. Check especially the potatoes, carrots, and thicker pieces of chicken. 4. When do I add the tomato paste? The tomato paste is added after the meat and vegetables have cooked. At the same time, add Vegeta, pepper, and salt to taste. After seasoning, the pot is removed from the heat. 5. Can I use larger pieces of chicken? The pieces in the original recipe are cut into smaller portions: the back, wings, and thighs are divided. If you use larger pieces, they may require more cooking time, but the recipe does not specify a fixed time. Nutritional values The values are estimated and depend on the size of the vegetables, the actual amount of meat left on the bones, the use of skin, and the number of servings. The recipe does not contain added oil. For one serving, if the pot is divided into approximately 6 servings, the estimate is: Calories: approximately 280-350 kcal Protein: approximately 22-28 g Carbohydrates: approximately 28-35 g Fat: approximately 7-12 g The chicken mainly contributes to the amount of protein and fat, while the potatoes, carrots, bell peppers, and tomato paste provide the bulk of the carbohydrates. Values may be higher if more skin is left on the chicken pieces or if the portions are larger. Storage and reheating After cooling, the stew can be stored in the refrigerator in a covered container. Since it contains cooked meat and vegetables, it should not be left out at room temperature for long. To reheat, place the portion in a small pot and heat until thoroughly hot. If the sauce has thickened after storage, it can be stirred gently while reheating. The potatoes may soften slightly when reheated, but the stew remains suitable for serving the next day.

Vegetable stew with chicken

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