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Vegetable Stew with Chicken, Zucchini and Potatoes

A vegetable-packed stew that turns even a weeknight dinner into something special! This stew tastes so much better made with chicken — I love using the breast, so that's what I always reach for. The recipe is very simple, so even a beginner or a home cook can pull it off.

Maria KruusAuthor avatar
Recipe author
Vegetable stew with stewed chicken, zucchini and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 8 g
Fats 41 % 9 g
Carbohydrates 23 % 5 g
136 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    First, boil the chicken breast. Take it out of the pot and let it cool, then cut it into fairly large pieces.

  3. Step 3:

    Step 3

    Next, move on to the vegetables. Wash the potatoes, zucchini, tomatoes, bell pepper, carrots, and onion. Peel them and cut into cubes.

  4. Step 4:

    Step 4

    Take a skillet and pour some vegetable oil into it. Heat it and add the vegetables in layers. Start with the potatoes and fry them a little.

  5. Step 5:

    Step 5

    Then the carrots, followed by the zucchini, pepper, and onion. Add the tomatoes last. Once the vegetables have browned a little, pour in the sour cream.

  6. Step 6:

    Step 6

    Add the tomatoes last. Once the vegetables have browned a little, pour in the sour cream.

  7. Step 7:

    Step 7

    Once the vegetables have browned a little, pour in the sour cream and simmer them in it over low heat until fully tender. If it starts to stick, add a splash of water. Then transfer the vegetables to the chicken, season with salt and pepper to taste, and simmer everything together for a few more minutes until done.

  8. Step 8:

    Step 8

    At the end you can stir in finely chopped fresh herbs, such as parsley and dill. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Chicken of the II category - 159  kcal/100g
  • Chicken, flesh without skin - 241  kcal/100g
  • Chickens - 140  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Sour cream with 30% fat content - 340  kcal/100g
  • Sour cream of 25% fat content - 284  kcal/100g
  • Sour cream with 20 % fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Black pepper peas - 255  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g

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