Stewed potatoes with chicken: how to cook quickly? Video
Stewed potatoes are inexpensive and very healthy. To make it more satisfying, add meat, such as chicken, to the potatoes. You can cook a dish with chicken legs, fillets or offal, vary the amount of spices and other additives.
– How to choose the right potatoes in the store? It is enough to look and feel the skin of the vegetable. Rough-skinned potatoes tend to have a high starch content and are ideal for mashed potatoes, casseroles and stews. Potatoes with a light and smooth skin are more suitable for frying. But with red – for salads, so when frying it behaves capriciously and remains raw for a long time.
When stewing potatoes with chicken, I would prefer boneless chicken or red meat fillets (thighs). With breast fillets, the dish will not be rich enough, and the meat will remain dry.
When preparing stews, do not forget to pre-fry each ingredient, this will give the dish a bright taste and mouth-watering aroma.
Stewed potatoes with chicken
Sufficiently meaty and not too fatty chicken is suitable for stewing. You can stew a whole chicken, chopped into small pieces, using only legs or fillets.
This recipe is suitable for dietary or baby food.
You will need:
300 g chicken meat
8 large potatoes
3 / 4 cup milk
bunch of dill
Bay leaf
black peppercorns
salt
Vegetable oil for frying
Wash the potatoes thoroughly with a brush. If the tubers are poorly washed, they may develop dark spots. Chop the potatoes into large chunks.
Rinse the chicken fillet, remove skin, films and grease. Cut into large pieces.
Place the chicken in a saucepan and place the potatoes on top. Pour hot water over the contents of a saucepan and place on the stove.
Bring to a boil, reduce heat, put peppercorns and bay leaf into a saucepan, salt and leave to simmer under the lid.
After 7-10 minutes, pour milk into the potatoes.
Cook until chicken is tender.
Chop the dill finely. Remove the bay leaf from the pan, add herbs and turn off the stove.
Divide the potatoes with chicken into bowls and serve with a fresh vegetable salad.
Instead of fresh dill, you can use chopped dried herbs
Stewed potatoes with chicken legs
This delicious dish can be prepared for lunch or dinner. Choose the consistency to your liking. The sauce can be quite thin or very thick – it all depends on the amount of broth and the stewing time.
You will need:
8 large potatoes
450 g chicken legs
1 large onion
1 large carrot
2 garlic cloves
salt
freshly ground black pepper
1 liter cooked chicken stock
Vegetable oil for frying
1 tablespoon butter
a bunch of parsley
Cut the legs in two along the joint. Peel the potatoes and cut into large pieces. Finely chop the onion and garlic, and grate the carrots.
Heat vegetable oil in a frying pan and, stirring occasionally, fry the onion in it until transparent.
Add garlic, carrots and continue to sauté. Lightly add salt to the roast.
Add the legs to the skillet and cook with the vegetables for 5-7 minutes.
Place the contents of the skillet in a heavy-walled saucepan. Place potatoes on top, cover with broth.
Bring the contents of the saucepan to a boil, reduce the heat, add salt and continue cooking until the potatoes are tender.
More water can be added to the pot as needed.
Add butter to the potatoes.
Arrange the potatoes with chicken on plates, sprinkle with freshly ground black pepper and garnish with parsley.