Stew With Chicken: 3 Delicious Recipe Ideas

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Stew with chicken, potatoes, and vegetables

With the specified amounts of ingredients, you can prepare a delicious and nutritious stew for four people.

Heat a liter of chicken stock and cook 250 grams of diced potatoes, 200 grams of cleaned and chopped carrots, and 300 grams of cleaned and peeled celery, which you also chopped.
Leek is also added to the broth, which you cut into rings.
While the vegetables cook for about ten minutes, thoroughly wash and dice a pound of chicken fillet.
Also, dice four large onions and prepare 300 grams of fresh mushrooms. You can halve or slice them as you wish.
You will also need 200 grams of diced zucchini and 300 grams of tomatoes. Skin the tomatoes and quarter them.
If potatoes and Co. have cooked for about ten minutes, put the other ingredients in the pot and let everything cook for another five to ten minutes.
Season the stew with salt and pepper to your taste. Herbs ensure a fine taste. So add some finely chopped parsley and chives to the stew.

Rice and chicken go well together – also as a stew. Our recipe is again designed for four people.

To do this, cut two large, washed chicken breast fillets into bite-sized pieces and dice two onions.
Sauté both ingredients in a saucepan with a little fat. Then add 250 grams of rice and pour in 750 milliliters of chicken broth.
Vegetables are a must. Therefore, add 200 grams of finely chopped carrots and a can of peas.
Let the stew cook over medium-high heat for 20 to 25 minutes, until the rice is cooked through. Season the stew with salt and pepper and some curry powder to taste.

This recipe should also feed four people.

Heat some oil in a saucepan and fry 500 grams of finely chopped chicken fillet until brown. It is best to season the meat with salt and pepper right away.
Take the meat out of the pot and add some more oil. Now roast two finely chopped onions, one red and one green diced pepper, a very finely chopped chili pepper, and four finely chopped garlic cloves.
Finally, add 750 grams of diced pumpkin. If you’re using Hokkaido, you don’t need to peel the squash beforehand.
If the pumpkin is also lightly fried, add the chicken, stir in two teaspoons of curry powder and pour in 400 milliliters of coconut milk.
Mix all the ingredients thoroughly and let the stew simmer with the lid on for three-quarters of an hour. If it becomes too thick, add some water.