Potatoes, stewed with meat in a saucepan, are everyday and familiar dishes. But despite its simplicity, the dish is quite popular with many families. To achieve an excellent taste, potatoes do not need to be supplemented with a large number of ingredients, a minimal set is enough - a meat product, vegetables and spices. As for meat, here you can constantly experiment, each time changing the taste of the dish. Today we are stewing potatoes with chicken.
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Ingredients:
Meat (chicken) - 500 gr.
Potatoes - 1000 gr.
Bulb onions - 1 pc.
Carrots - 1 pc.
Salt - 1.5 tsp
Curry - 0.5 tsp
Paprika - 0.5 tsp
Ground black pepper - 0.5 tsp
Dry basil - pinch
Garlic - 2 teeth
Vegetable oil - 4 tablespoons
Water - 500 ml.
How to cook:
Prepare food.
Heat a spacious frying pan on the stove, pour in 2 tbsp. oils. Place the chicken on the bone on a hot oily surface. Fry it over high heat, first on one side, then on the other, until you acquire a fried crust outside.
Season the chicken with salt, pepper and curry as it grills. It is not worth cooking the meat for a long time, the main thing is to brown the top layer, the chicken will reach full readiness at the time of stewing with potatoes.
Peel the vegetables from the unnecessary top layer, wash. Chop the carrots using a grater, cut the onion into small squares.
Prepare a separate frying pan for sautéing vegetables - put on fire, pour in the rest of the oil. After heating the oil base, pour the onion into the container. Saute for the next 2 minutes, then top with carrots. Fry the vegetables together for a couple of minutes. At the same time, set the fire to a medium level, stir the mixture in a frying pan at regular intervals.
Prepare the potatoes in parallel - wash the peeled tubers, chop into medium-sized cubes.
After preparing all the ingredients of the dish, you can start loading them into the pan. Cool the chicken drumsticks after frying so as not to burn your fingers.
Then separate the flesh from the bone, tear it with your hands or cut it into random pieces with a knife. Place the meat on the bottom of the pan.
Next, send the potatoes to the container, cover it with the carrot-onion mixture.
Pour the contents of the pan with water, preferably hot, so that it boils faster. The portion of liquid can be adjusted independently, depending on the required thickness of the dish.
Set the pot on an overhead heat, after boiling, reduce it to the minimum so that the potatoes do not boil, but slowly languish. Add the paprika, salt, basil and chopped garlic as you cook.
Cover the container with a lid, leaving a small gap for steam to escape. Simmer the potatoes for the next 40-50 minutes. If you want to preserve the integrity of the pieces as much as possible, then the dish should not be stirred very often during the stewing period, and vice versa.
Spread the prepared stewed potatoes with chicken on plates and add herbs.
Bon Appetit!
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