Chicken meat is valuable in cooking for ease of cooking. In addition, it is neutral in taste and goes well with other ingredients. True, the chicken is rather dry - this is recognized by many chefs. But things can be fixed. Vegetables give the chicken meat the necessary juiciness, and it, in turn, saturates the greens with protein-carbohydrates and the necessary calories. This tandem can be used both in salads and in hot dishes. Below we present interesting recipes with chicken and vegetables, which you can easily try in your kitchen. Of the culinary methods, oven baking is preferable. So vegetables will not lose their beneficial qualities, and the secreted juice will protect poultry meat from drying out. But it will also be interesting to experiment with frying, especially in a wok pan. In a few seconds of cooking, in a calcined oil over high heat, a chicken crust appears a brownish crust, but the core remains tender and juicy.
With cheese sauce
This is the easiest and most successful formula for a delicious dinner. Recipes with chicken, vegetables and cheese are very numerous. Here we need only a hundred grams of grated product, which will significantly reduce the cost of the dish. It is also encouraging that in this recipe you can not worry about the side dish - just include potatoes in the vegetables. Four root vegetables are cut into small cubes, and medium-sized carrots - in circles. Finely chop the onion. Red bell pepper with chopped straws. Half a kilo of chicken breast is cut into small oblong pieces. Combine meat and vegetables. Salt, season with black pepper and oregano. Knead and transfer to a baking sheet (or in a refractory form). Now prepare the sauce. In a two-thirds full glass of milk, add 2 tablespoons of mayonnaise. Pour a mixture of one hundred grams of grated cheese. Stir and pour on the chicken with vegetables. Bake in the oven at 220 degrees for about forty minutes.
Stew
Recipes with chicken, vegetables and potatoes teach young housewives to cook tasty and budget meals. Just 600 grams of meat fillet - and you can feed a family of four. Cut chicken into small pieces and fry in a saucepan for ten minutes in butter, turning over with a wooden spatula. Add vegetables: five potatoes, diced, carrots, shredded in circles, chopped onion. Fry it all until a rosy shade appears. Add a soup spoon of tomato paste. Season with spices to taste and salt. Pour water (but it is better to bring it to a boil and dissolve the broth cube in it - it will be more rich). The liquid should only cover the chicken with vegetables. Stew for about twenty minutes. If there is still a lot of liquid, add a spoonful of flour. Alternatively, the recipe allows you to include mushrooms in the composition of vegetables.
Another way to extinguish
Chicken recipes (including vegetables) do not necessarily require the use of expensive fillet. You can take legs or legs - in short, meat with skin on the bone. We divide the chicken into pieces, add, season with spices. Fry the slices in a dry pan. For 700 g of chicken, you need to take four potatoes. We clean them and cut them into circles. Grind eggplant, two tomatoes, onion, two garlic cloves separately. We spread it in a stewpan in layers: chicken, onions, potatoes, eggplant, garlic, tomatoes. Sprinkle the chopped herbs on top of the dish. Pour a little water, cover the stewpan and put it in a preheated oven. We cook for about two hours at + 180 ° C. This dish can be stewed not only in the oven. If we add a little more water (or we will add it as we cook), then you can cook it simply on the stove. A multicooker will be an excellent assistant in stewing stews.
Teriyaki Chicken with Vegetables
The recipe for this exotic dish requires a bag of special sauce. To make teriyaki look authentic, it would be nice to serve it with Japanese noodles Soba or Udon. Half a chicken should be cut into cubes and marinated for about half an hour in teriyaki sauce. Shred large strips of zucchini, bell pepper, zucchini, carrots. Leek (half the stem) cut into rings. Heat in a pan (wok preferred) olive oil. Spread chicken with marinade. We fry for 2-3 minutes over high heat, then we reduce it and bring the dish to half cooked. Add vegetables, mix with marinade. We fry all together for about six minutes. Reduce the heat to a minimum and simmer for three minutes. With this method, vegetables do not boil, remain intact. In the end, if desired, you can add a little soy sauce. Cook the noodles separately, strain, rinse. We put in a pan for meat and vegetables. Stew for about five minutes.
Chinese dish
In the Celestial Empire, sauces are very respected. But no less popular there is teriyaki chicken with vegetables. The Chinese recipe suggests, along with Japanese sauce, to use Sichuan, sweet and sour, chili. Cut the chicken into strips. Dissolve a spoonful of honey in soy sauce (1: 3 ratio). Squeeze out three cloves of garlic and sprinkle everything with black pepper. In this marinade we keep the meat for about half an hour. Vegetables - a red onion, two red sweet peppers, four carrots, one zucchini and a 15-centimeter stalk of leek - cut into thin strips. We mix sauces in the following proportion: teriyaki - three tablespoons, sichuan and chili - two each, sweet and sour - one. We heat some vegetable oil in a wok pan. Spread marinated chicken. Fry, stirring vigorously with two wooden spatulas, for about three minutes. As soon as the chicken turns white, transfer it to a bowl. Fry vegetables alternately and individually, adding them to the meat: carrots - 3 minutes, onions - also three, leeks - two, zucchini and peppers - until a slight blush. Then we transfer the entire contents of the bowl to the pan again. Pour in a mixture of sauces. Warm up, constantly stirring with shoulder blades, another four minutes.
Chicken fillet with tomatoes and sweet pepper
This is a Uyghur recipe. Chicken fillet with vegetables is cooked quickly and goes well with any side dish. Cut 350 g fillet into cubes. Add salt and fry in vegetable oil until tender. Add two sliced bell peppers and chopped onion to the meat. Put two more hot chilli. Add a little water and simmer for about five minutes. The vegetables will still be firm, but it’s not scary. We chop one large juicy tomato in a pan and squeeze out three cloves of garlic. Fill the dish with salt and adjust the sharpness to your taste. Let's warm the chicken with vegetables for about three more minutes. Sprinkle with fresh chopped herbs before serving.
Ginger breast
The best frying pan that makes the perfect chicken with vegetables is wok. The recipe for this dish is quite simple. We cut into strips three pieces of chili and bell pepper of different colors. Grate ginger to make one teaspoon. Three medium-sized chicken breasts cut into pieces, put in a bowl and sprinkled with corn starch. Pour a little water into the egg, beat, add to the bowl. We heat the wok, pour vegetable oil into it, and fry the onion cut in half rings. Add bell pepper to the pan. When it becomes soft, take it out in a bowl and quickly, until the wok has cooled, lay the chicken. Fry it. Add chili, mix. Now came the turn of soy sauce and wine vinegar (three and two teaspoons, respectively). Let us warm up so that all the ingredients are saturated. This dish is recommended to be served with boiled rice of a neutral taste.
"Men's joy"
A dish with such an original name is nothing but a salad. Chicken with vegetables - the recipe insists on this - should not be the only ingredients in the appetizer. Together with them, the salad should include two other types of meat. We take ham, beef and boiled poultry in equal proportions - one hundred grams of each product. But, in principle, you can take any three types of meat - tongue, turkey, etc. All this, as well as one hundred grams of hard cheese, cut into thin strips. Boiled chicken breast can be disassembled into oblong fibers. Two tomatoes cut into segments. In a jar with a lid, mix two tablespoons of Dijon mustard (with grains), the juice of half a lemon, black pepper, salt and 50 ml of vegetable oil (preferably olive). Cover the dish with washed lettuce. On top of them lay the meat with cheese and tomatoes. Cover the jar and shake vigorously so that the ingredients of the sauce become an emulsion. Pour salad dressing and serve immediately.
Oven baked chicken with vegetables
Thighs or quarters can be used for this dish. The recipe for baked chicken with vegetables first requires marinating the meat. To do this, wash and dry the five thighs of the bird. In a bowl, mix the pepper with salt, rub this meat. We also lubricate it with mayonnaise and send it to the refrigerator for an hour. While the chicken is pickled, let's get vegetables. Finely chop a half of a small head of cabbage, chop two onions in half rings, two carrots in circles, large tomato in segments, and bell pepper and zucchini in a thin straw. Grind three garlic cloves on a fine grater or squeeze through a press. Is it necessary to say that we cut all vegetables in a separate bowl? And now we will lay out our dish in layers in a special baking dish. The first layer will go onion. Then carrots and cabbage. Place garlic, tomato, zucchini and bell pepper on top of it. And crowns the whole structure, of course, a chicken, abundantly coated with mayonnaise. We bake the dish at one hundred eighty degrees for about an hour.
Chicken with Cauliflower and Other Vegetables
To create a delicious dish, with a minimum of effort, a slow cooker will help. Recipes “Chicken with vegetables” can be varied, including in the composition of the ingredients, either mushrooms, then potatoes, or string beans. The method that we offer now uses cauliflower along with traditional vegetables. You can take one pack of frozen product. We cut the vegetables (onion, carrot, bell pepper) into cubes. Pour vegetable oil into the bowl. We put vegetables and turn on the “Baking / Frying” mode. Cook for 5 minutes, stirring continuously. Two chicken fillets are also cut into cubes, salt and pepper, added to vegetables. We cut the young zucchini into thin rings, cover them with meat. Grind a large tomato. We spread the tomato and cauliflower in a bowl. Sprinkle with pepper, salt, Provencal herbs. Pour in a multi-glass of water and switch to the "Extinguishing" mode. After the sound signal, set “Heating” and hold it for about five minutes.
Chicken with Vegetables: Chinese Recipe
First of all, boil half a cup of long-grain rice in salted boiling water until fully cooked. Then finely chop the onion and fry it until soft in vegetable oil. We spread 600 g of chicken cut into pieces into a pan, simmer for 10 minutes under the lid. We cut the bell pepper into strips, and three tomatoes into small cubes. We send them next to the pan to the onion and chicken. Season with dry basil, a pinch of red pepper, half a spoonful of curry. Add to taste. Stew until tender. At the end we spread boiled rice in a pan . Stir and heat.
Saute
Recipes with chicken and vegetables suggest using various cooking methods: frying, steaming, baking. But stewing is the way when all the ingredients have time to enter into a delicious relationship with each other. In a stewpan, heat three tablespoons of vegetable oil, fry four chicken thighs on it. As soon as the meat is "sealed", we turn off the fire, cover the stewpan and leave to stew. Grind three potatoes, eggplant, 1-2 carrots, 3-4 tomatoes and sweet red pepper. Put these vegetables in a stewpan. Add the unpeeled 4 cloves of garlic, salt and pepper. Pour half a glass of water and dry white wine. As soon as it boils, sprinkle paprika. Reduce the heat to a minimum and simmer until the potatoes are ready.
Italian recipe
Cut chicken into portions. Meat breading in flour. The Italian recipe for cooking chicken with vegetables allows you to use both fillet and other parts of the bird carcass. Cut the red onion into slices and fry it in corn oil. A little later, add to the pan and meat. We clean the ginger root two centimeters long and rub it directly over the dish. When the chicken is completely ready, add soy sauce. Salt and pepper. In another pan, fry two zucchini, large carrots, fennel and a handful of green beans in corn oil. All vegetables must be cut into small cubes. When they are al dente, sprinkle them with soy sauce and sprinkle with ground black pepper. We spread the vegetables on a plate, and on them - a juicy chicken.