Vegetable stew with chicken and squash in a Dutch oven - photo recipe step by step. Recipe: Vegetable stew - with squash Ragu from squash with pepper
The recipe for vegetable stew with chicken and squash consists of simple and affordable products. I advise experienced housewives to take note of it, as the dish turns out tasty, satisfying, and is easy to prepare, which is why it is suitable for novice cooks.
Squashes are close relatives of pumpkins; they, unfortunately, have not become widespread in comparison with pumpkins and zucchini, and this is in vain. Young squash is cooked with the skin and seeds, and you don’t even need to peel them. If you are wondering what to cook from squash, then keep in mind that these delicious vegetables can not only be pickled, salted and canned, but also used to prepare a variety of hot dishes for the daily and even holiday table.
Patisson is a dietary product, like many of the pumpkin family; it has qualities important for any diet - few calories, lots of vitamins, fiber and microelements. They are rich in potassium, which is known to help remove excess water from the body.
- Cooking time: 1 hour
- Number of servings: 3
Ingredients for vegetable stew with chicken and squash
- 400 g chicken fillet;
- 400 g potatoes;
- 150 g carrots;
- 400 g squash;
- 80 g onions;
- 100 g celery;
- hot pepper pod;
- 500 ml chicken broth;
- parsley root;
- 15 ml olive oil;
- bay leaf, bunch of cilantro.
Method for preparing vegetable stew with chicken and squash
Heat a tablespoon of extra virgin olive oil in a Dutch oven, fry a finely chopped celery stalk and a 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 add the onion and saute it together until transparent. Instead of onions, you can use shallots, they are not harsh, but taste sweeter.
Remove the chicken fillet from the bones and remove the skin. Wash the meat, dry it with napkins or a paper towel, cut into thin and long strips across the grain.
Add the chopped chicken to the frying pan, cook over medium heat for 5 minutes, turn over so that the oil covers the pieces, so the juices will remain inside, the meat will be tender.
Cut the carrots into cubes and throw them into the roasting pan. Lightly fry the carrot cubes, after which you can add the remaining ingredients.
First add the potatoes, chopped coarsely. For this recipe, I advise you to use boiled potatoes; they make the stew very thick.
Cut tender, young squash of small size with undeveloped seeds and thin, soft skin into large pieces.
Pour chicken broth into the roasting pan, add salt, parsley root and 2-3 bay leaves to taste. Cover tightly and bring to a boil over high heat.
Cook the stew over low heat for 45 minutes, stirring occasionally to prevent the food from burning. The prepared vegetables should be well boiled, and the sauce in which they were stewed should become thick.
Finely chop a bunch of cilantro, 5 minutes before readiness, throw it into the roasting pan.
Serve the vegetable stew with chicken and squash hot, season to taste with ground black pepper and paprika.