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Chicken with vegetables and potatoes in a cauldron

Chicken with Vegetables and Potatoes in a Cauldron

A simple, quick, tasty, and juicy dish for the whole family! Chicken with vegetables and potatoes in a cauldron has incredible flavor and aroma. The meat turns out tender and soaks up the juices, while the vegetables take on the flavor of the chicken. You can cook it on the stove or over an open fire!

Maria

Recipe author

Chicken with vegetables and potatoes in a cauldron

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Composition / ingredients

Servings:

Chicken (bone-in (drumsticks, thighs))

800

Potatoes

500

Water

500

Tomatoes

300

Bell pepper (yellow)

Eggplant

Parsley (4 sprigs)

Vegetable oil

Dried spices (for chicken)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 7 g

Fats 37 % 7 g

Carbohydrates 26 % 5 g

113 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken with vegetables and potatoes in a cauldron? The recipe is quite simple, and it comes together quickly and easily. First, gather the ingredients on the list. Use whatever chicken parts you like — drumsticks, thighs, breasts. You can also take half a chicken or one small bird and cut it into serving pieces. Feel free to swap in or add other vegetables and spices to taste.
Step 2:

I'm using drumsticks, but you can take half a chicken or one small bird and cut it into serving pieces. If you like, remove the skin to lower the calorie count.
Step 3:

Now prep the vegetables. Wash and dry all of them. Peel the potatoes and cut them into medium cubes.
Step 4:

Seed and stem the bell pepper and cut it into medium cubes.
Step 5:

Cut the eggplant into medium cubes as well.
Step 6:

Cut the tomatoes into medium cubes. Which tomatoes work best here? Juicy but firm ones. Soft tomatoes don't hold their shape — they'll break down into a shapeless mush while you cut and cook them and spoil the look of the dish.
Step 7:

Heat the vegetable oil in a cauldron. Arrange the chicken pieces with a little space between them so the meat browns rather than steams. My cauldron has a small base, so I browned the chicken in two batches. Brown it until golden on all sides.
Step 8:

Once all the chicken is browned, add the potatoes, sprinkle with some of the spices, stir, and cook everything together, stirring, for 2–3 minutes.
Step 9:

Add the eggplant and bell pepper to the cauldron and sprinkle them with the rest of the spices. Pour in the hot water. Bring it to a boil and braise the chicken and vegetables, covered, over low heat for 30–40 minutes, until the meat and potatoes are done.
Step 10:

Then add the tomatoes to the cauldron and braise for another 10–15 minutes.
Step 11:

Right at the end, sprinkle everything with the chopped parsley.
Step 12:

Take the cauldron off the heat and let the dish rest, covered, for 10–15 minutes. Enjoy!

You can swap the chicken for turkey or any other meat you prefer — just keep in mind that the cooking time and calorie count will change.
How do you draw the bitterness out of eggplant? Cut it into slices, rounds, or cubes, salt it, and let it sit for about 10 minutes until it releases its juices. Pour off the liquid, rinse the eggplant, and start cooking.
Note that you don't always need to draw out the bitterness — young eggplant usually isn't bitter, and neither are certain special varieties.