Vegetable stew with chicken and potatoes in a cauldron

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   How to make vegetable stew with chicken and potatoes in a cauldron? Prepare all the necessary ingredients according to the list. For the recipe, you can take a whole chicken and cut it into portions, or use individual parts. I took chicken legs. If you have a frozen bird, you need to defrost it first.

2. STEP 2

   

   Peel the potatoes, onions and carrots. Remove the core and stem from the bell peppers. Wash all vegetables and dry with paper napkins.

3. STEP 3

   

   Remove any remaining feathers from the legs, if any. Rinse the meat and dry with a kitchen towel. Cut the ham into small portions of the same size.

4. STEP 4

   

   Cut the carrots into cubes, bell peppers into thin feathers, and the onion into either half rings or cubes. The method of cutting all vegetables can be any at your discretion.

5. STEP 5

   

   Heat a small amount of vegetable oil in a cauldron. Send the chicken to fry. Stirring, cook until golden brown.

6. STEP 6

   

   Pour chopped vegetables into the cauldron. Over high heat, stirring occasionally, fry everything together for another 5-10 minutes.

7. STEP 7

   

   Cut the potatoes into large pieces. If you have small tubers, you can leave them whole. Add potatoes to the cauldron. Salt everything to taste. At this stage, add your favorite dry spices.

8. STEP 8

   

   Pour in water and mix everything well. How much water should I use? If you want a more liquid version of stewed potatoes, add 0.5 to 1 cup of water. I poured in about half a glass of cold water. After boiling, cover the cauldron with a lid, reduce the stove flame to minimum and simmer the potatoes and meat until all ingredients are cooked.

9. STEP 9

   

   I cooked for about 40-50 minutes. At the end of cooking, sprinkle the potatoes and chicken with finely chopped herbs. Parsley, dill or young onions are perfect for greens.

10. STEP 10

    

    Garnish the finished dish with a few sprigs of parsley, if desired, and pepper. You can serve!

Comments on the recipe

tatyanochka2022

02.12.2023

5

I prepared a stew for lunch according to the recipe: vegetable stew with chicken and potatoes in a cauldron. For this, I took half a chicken breast, fried it along with onions, carrots, bell peppers and tomatoes in a Dutch oven (I cooked it in it instead of a cauldron). I added the tomato to the stew so that it acquired a pleasant tomato sourness. I cut the potatoes into large slices, put them in a roasting pan, added salt, and stirred. When the potatoes “set” a little, I added one third of a glass of water. Simmered the stew under the lid until the potatoes were ready. It turned out very fragrant and rich! The meat and vegetables were stewed until soft and soaked in juices. The potatoes took on a beautiful reddish hue and looked very appetizing! Thank you very much!