10 best recipes stewed potatoes with chicken

1. Potatoes, stewed chicken, carrots and celery

Ingredients

• 1 onion;
• 3 celery;
• 450 g of chicken;
• 4-5 potatoes;
• 2 carrots;
• 240 ml of chicken broth;
• ½ teaspoon of dried thyme;
• 1 tablespoon ketchup;
• 1 tablespoon cornstarch;
• 30-50 g flour;
• salt and pepper - to taste;
• 3 tablespoons of vegetable oil.

preparation

Onions and celery cut into small pieces, chicken, potatoes and carrots - average. Mix soup with thyme, ketchup and starch.

In the package, pour the flour, salt and pepper. Cast fillet, tie and shake to mix all the pieces were covered.

In a deep frying pan over medium heat, heat the oil and brown the bird for 6-8 minutes. Add the onion and celery and cook for 3 more minutes. Pour potatoes and carrots, pour broth, bring to the boil and cook for 20-25 minutes.

2. Potatoes, stewed chicken, milk and oregano

Ingredients

• 1 onion;
• 700 g of potato;
• 3 carrots;
• 3 chicken breast without skin and bones;
• 2 tablespoons of vegetable oil;
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• 800 ml of chicken broth (Available from cube);
• 3 tablespoons cornstarch;
• 400 ml of milk;
• 1 teaspoon salt;
• ¼ teaspoon ground black pepper;
• ½ teaspoon ground oregano.

preparation

Onion cut into small cubes, potatoes, carrots and chicken - average.

In a deep frying pan, heat oil over medium heat. Fry the onion for 4-5 minutes. Add the chicken broth and potatoes, boil and pour the carrot.

Starch connect with the milk slowly, stirring constantly, pour the mixture into the dish. Salt, pepper and oregano let down. Cook for 30-35 minutes on low heat.

3. Potatoes, stewed chicken, tomato paste and ginger

Ingredients

• 1 onion;
• 400 g of fine young potato;
• 4 garlic cloves;
• 1 piece of ginger (about 1 cm in length);
• 3 tablespoons of vegetable oil;
• 3 chicken breasts;
• salt and black pepper - to taste;
• 5 tablespoons tomato paste;
• 2 teaspoons garam Masala seasonings;
• 2 teaspoons ground cumin;
• 2 teaspoons ground turmeric;
• 1½ tsp ground coriander;
• ½ teaspoon cayenne pepper;
• 750 ml of chicken broth;
• 120 ml of the cream;
• 1 tablespoon sour cream.

preparation

Onions cut into small pieces, potatoes - average. Garlic pass through the press. Ginger rub on a small grater.

In a frying pan heat the oil over medium heat. Fry the chicken with salt and black pepper for 8-10 minutes, then lay out on a plate. In the same pan, throw the onions, garlic and ginger. Cook 8-10 minutes, stir constantly. Put 2 tablespoons of tomato paste, garam masala, cumin, turmeric, coriander, cayenne pepper, and cook for 4-5 minutes.

Return the chicken to the pan. Add the chicken broth, the remaining tomato paste and cream. Spice salt with black pepper and bring to boil. Reduce heat to a minimum, cover and cook for about 1 hr.

Again, remove the chicken. Remove the bones, chop the meat into small pieces and place back in the pan. Cast the potatoes and cook for 30 more minutes. Constantly stir. If the sauce thickens too much, pour a few tablespoons of water. Before serving, garnish with sour cream.

4. Potatoes, stewed chicken and zucchini

Ingredients

• 5-6 potatoes;
• 2 zucchini;
• 2 tomatoes;
• 1 carrot;
• 1 onion;
• 2-3 tablespoons of vegetable oil;
• 4 chicken drumsticks or bodryshka;
• salt and pepper - to taste;
• ½ teaspoon of dried basil;
• 1 L of water or a little more;
• 1 bay leaf;
• 2-3 sprigs each of greenery.

preparation

Potatoes and zucchini cut into medium cubes, tomatoes and carrots - small, onion - half rings.

In a frying pan over medium heat, heat the oil. 5-7 minutes Brown the chicken with salt, pepper and basil. Throw the onion and carrot and cook for 3-5 more minutes. Pour 600-700 ml of water and simmer, stirring occasionally.

After 15 minutes, put in a pan potatoes, bay leaf, add water and cook for another 10 minutes. After the toss zucchini with tomatoes and leave under cover for another 15-20 minutes or longer, until all the vegetables are soft.

The finished dish garnish with chopped herbs and let it brew for a short time.

5. Potatoes, stewed chicken and corn

Ingredients

• 6 medium potatoes;
• 2 large bulbs;
• 4-5 large tomatoes;
• 1 hen;
• 2 liters water;
• 200 g of frozen or canned corn;
• 3 tablespoons tomato paste;
• 2 tablespoons sugar;
• salt and pepper - to taste;
• 1 tablespoon butter.

preparation

Potatoes cut into medium slices, onions and tomatoes - small.

Boil chicken until cooked, it will take about an hour. Once cool, peel the meat from the bone with the skin and cut into small pieces.

In saucepan pour approximately half-liter of the resulting broth. Boil the potatoes in it for about 15 minutes. Remove the 2-3 tablespoons of potatoes, mash with a fork and return back. Add the chicken, corn, onions, tomatoes, tomato paste, sugar, salt and pepper. Cover and simmer over low heat for 20-25 minutes. Before serving, let down oil.

6. Potatoes, stewed chicken and soy sauce

Ingredients

• 500 g of potato;
• 1 onion;
• 2 carrots;
• 1 kg of chicken fillet or hip;
• 6 garlic cloves;
• 1 piece of ginger (of approximately 1-1.5 cm);
• 4-5 stalks of green onions;
• 1 teaspoon sesame;
• 350 ml of water;
• 60 ml of soy sauce;
• 2 tablespoons apple cider vinegar;
• 1-2 tablespoons of sauce, chili sauce or other sharp;
• 2 tablespoons liquid honey;
• 1 pinch of red pepper.

preparation

Potatoes, onions and carrots cut into medium-sized pieces, chicken - a little larger. Garlic pass through the press. Ginger rub on a small grater. Chives chop. Sesame seeds for a minute or two fry in frying pan without oil.

Connect water with soy sauce, vinegar, honey and chili. Put the bird in a deep pan and pour the mixture. Bring to the boil and cook over medium heat for 15 minutes. Cast potatoes, onions, carrots and ginger. Simmer for 15 minutes under the lid closed, and then in an open pan for 10-12 minutes more, or a little longer, until the vegetables are tender.

Before serving, sprinkle with sesame seeds, red pepper and green onions.

7. Potatoes, stewed with chicken and mushrooms

Ingredients

• 650-700 g chicken thighs without skin and bones (can replace the breast);
• 1-2 bulbs;
• 1 celery;
• 1 carrot;
• 250 g mushrooms;
• 450 g of fine young potato;
• 2 garlic cloves;
• 3-4 sprigs of parsley;
• 2-3 sprigs of rosemary;
• 2-3 sprigs of thyme;
• 1 tablespoon vegetable oil;
• 1 L of chicken broth;
• salt and pepper - to taste;
• 2 tablespoons butter;
• 2 tablespoons of flour.

preparation

Chicken cut into medium slices, onion, celery and carrots - small cubes, mushrooms - thin slices. Divide the potatoes into halves or quarters. Garlic pass through the press. Chop the greens.

In a skillet, heat the vegetable oil over medium heat. 6 minutes fry the bird and place on a plate. In the same pan for 5 minutes, sauté the onion and carrot and celery. Cast the garlic and cook for 1 more minute.

Pour into 800 mL vegetable broth, pour potatoes, rosemary, thyme, salt and pepper. Bring to the boil and throw mushrooms with chicken. Cover and simmer over low heat for 25-35 minutes.

In a skillet, heat the butter over medium heat. Pour the flour and stir to avoid lumps. Combine with the remaining broth and cook for a few minutes until the mixture thickens. Pour chicken with vegetables sauce, stir and sprinkle with parsley.

8. Potatoes, stewed chicken, bacon and wine

Ingredients

• 350 g small new potatoes;
• 1 small carrots;
• 1-2 bulbs;
• 12 slices of bacon;
• 3 chicken breast without skin and bones;
• 3-4 sprigs of tarragon;
• 1-2 tablespoons of vegetable oil;
• 200 ml of white wine;
• 3-4 sprigs of thyme;
• 500 ml of chicken broth;
• salt and pepper - to taste;
• 150 ml buttermilk (can be replaced by non-fat yogurt or yogurt);
• 1 tablespoon lemon juice.

preparation

Potatoes cut into halves, carrots, onions and bacon - into small pieces, chicken - on average. Tarragon chop.

In a frying pan heat the oil over medium heat. 10-12 minutes Brown the bird and place on a plate. In the same saucepan, sauté the bacon and onions for 8-12 minutes.

Return the meat to the pan, add the potatoes, carrots, wine, thyme, chicken stock, salt and pepper. Cover and simmer over low heat for 25-30 minutes or a little longer, until the vegetables are tender.

In just a few minutes until cooked pour the buttermilk and lemon juice, stir and sprinkle with tarragon.

9. Potatoes, stewed chicken, chickpeas and smoked sausage

Ingredients

• 4 chicken breasts without skin and bones;
• 500 g of fine young potato;
• 2 peppers;
• 400 g of tomato;
• 200 g chorizo ​​(can be replaced by other smoked sausage);
• 2 onions;
• 2 garlic cloves;
• 4-6 sprigs parsley;
• 1 can of canned chickpea;
• 2 tablespoons of vegetable oil;
• salt and black pepper - to taste;
• ½ teaspoon ground paprika;
• 400 ml vegetable broth.

preparation

Chicken, potatoes, bell peppers and tomatoes cut into medium slices, sausage and onions - small. Garlic pass through the press. Chop the parsley. Chickpeas drain water.

In a frying pan heat the oil over medium heat. For 4-6 minutes, saute onion, Cast chicken with garlic. After 5 minutes, pour the sausage, salt and black pepper, and after 1 minute - tomatoes, chickpeas, bell peppers, potatoes, paprika and pour broth.

Bring to the boil, reduce heat, cover lid and simmer 25-35 minutes, stirring occasionally. Garnish with herbs before serving.

10. Potatoes, stewed chicken, cherry tomatoes and spinach

Ingredients

• 2 chicken breasts without skin and bones;
• 450 g of fine young potato;
• 7-8 cherry tomatoes;
• 80-100 g of spinach;
• 1 clove of garlic;
• 50 g of semisolid cheese;
• 150 ml of chicken broth;
• 1 tablespoon cornstarch;
• 2 tablespoons of vegetable oil;
• 1 teaspoon salt;
• ¼ teaspoon ground black pepper;
• ¼ teaspoon of dried oregano;
• ¼ teaspoon of dried basil;
• 120 ml cream.

preparation

Chicken breast, potatoes and cherry tomatoes cut in half. Chop the spinach. Garlic pass through the press. Grate the cheese is not a fine grater. Broth, mix with starch.

In a deep frying pan, heat oil over medium heat. Fry the chicken for 2-3 minutes on each side and place on a plate.

In the same pan, Cast the garlic, salt, pepper, oregano, basil and cook for 1 more minute. Toss potatoes, spinach and tomatoes and stir. Pour the cream and after - broth with starch. Stir, return the chicken and cook over medium heat for 20-25 minutes. Before serving, sprinkle with cheese.