The combination of chicken and vegetables can be interpreted in different ways, each time getting various dishes. One way to cook vegetables and poultry is to stew them together. In this form, all the ingredients absorb the tastes of each other as much as possible, soften and saturate with the aroma of the added spices. We will tell you how to cook with chicken below.
Vegetable stew with chicken and potatoes
Ingredients:
- chicken (red meat on the bone) - 500 g;
- potatoes - 340 g;
- onion- 340 g;
- tomatoes - 400 g;
- laurel leaf;
- dried chili - 1 pc.;
- carnation - 3 buds;
- cinnamon stick;
- ground turmeric, ginger, dried garlic- 1/2 teaspoon;
- water - 360 ml.
Cooking
Fry large chunks of potatoes in a small amount of oil until browned. Remove the tubers to a plate, and instead put cinnamon, laurel and cloves in a saucepan. Add the chopped onion, turmeric, ginger and garlic to the spices, mix everything together and pour over the pureed tomatoes. After a couple of minutes put in thick sauce chicken slices, potatoes and leave covered for 15 minutes. Pour over time hot water and leave still for half an hour.
Recipe for vegetable stew with rice and chicken
Ingredients:
- chicken thighs- 500 g;
- Bell pepper- 280 g;
- onions - 65 g;
- garlic paste - 5 g;
- rice (long grains) - 2/3 tbsp.;
- - 820 g;
- chicken broth - 750 ml;
- olives, cilantro, lime - for serving.
Cooking
Put the chicken thighs on the bottom of the saucepan and brown over high heat. Transfer the fried bird to a plate, and instead of it, sauté sweet peppers with onion slices. When the vegetables are half cooked, mix them with garlic paste, and then the tomatoes themselves in own juice. Use a potato press to purée the sauce and return the chicken to it. Then add the rice, add the broth and leave the stew on the stove for 20 minutes. Ready meal Serve with a generous handful of cilantro, olives and a couple of lime slices.
Ingredients:
Cooking
Preheat oven to 155 degrees. Brown the floured chicken thighs in a roasting pan and transfer to a separate dish. In place of the chicken, sauté onions with champignons and pre-soaked porcini mushrooms. Add laurel, garlic, thyme, return chicken and pour everything over with white wine, broth and tomatoes. Put the stew in the oven for 45-50 minutes.
Nowadays, more and more people are becoming adherents proper nutrition. This is not surprising - with the increase in the number of preservatives and harmful additives it is already much more difficult to choose a dish that would be both tasty and healthy.
Therefore, now more and more housewives are striving to pamper their relatives with those dishes that would carry the maximum benefit. One such recipe is vegetable stew with chicken.
This is the same dish, the taste of which is familiar to everyone since childhood. It has a bright taste and incredibly aromatic, even with a minimum of ingredients.
The dish turns out to be very light and at the same time helps to get full without harm to the figure.
Vegetable stew with chicken - pretty popular dish, it is prepared in many countries of the world. One of these recipes is Georgian Chakhokhbili- traditionally it can be prepared from pheasants, but now domestic chicken fillets are actively used for its preparation.
Jewish tsimes is another interesting variation of chicken stew that includes dried fruits and can be sweet. To choose the most suitable recipe, you need to focus on the list of products that is available.
Easy Oven Chicken Stew
- Chicken fillet - 0.8 kg;
- Potato - 2-3 potatoes;
- Eggplant - 1 pc;
- Bulgarian pepper - 1 pc;
- Fresh tomatoes - 2-3 pcs (can be replaced with cherry tomatoes at the rate of 2.5 pcs per one medium tomato);
- Bulb onion - 2-3 onions;
- Garlic - 4-5 cloves;
- Adjika - 2 tbsp. (can be replaced with ketchup);
- A mixture of herbs - 5 g;
- Salt and spices.
Oven-baked vegetables with chicken retain maximum useful properties. It is during baking that the vitamins and minerals in the composition of vegetables are not destroyed.
And the tomatoes baked in the oven even increase their useful qualities.
- Wash vegetables thoroughly and peel potatoes.
- In the form, which is intended for baking, the first layer is laid out - chopped eggplant.
- Put on top of the eggplant bell pepper. It is cut into strips.
- The next layer is chopped tomato.
- Onion rings are laid out on tomatoes.
- Potatoes cut into small pieces are added on top. It is important to make slices at least 0.5 cm thick, but not more than 1.5 cm. In the first case, the potatoes may dry out, and in the second, they may not be baked.
- Salt the vegetables thoroughly.
- Cut the chicken or fillet into pieces and arrange on vegetables.
- Sprinkle the chicken on top with chopped garlic, anoint with adjika, salt.
- Sprinkle all the stew with chopped herbs and add oil.
- For baking, the oven heats up to 180 0 C. You can bake without foil, then you get a crust, but the potatoes may start to burn. The best option is to initially cover with foil for 30 minutes, and remove the foil for the last 10-15 minutes. So the dish will be baked and a fragrant crust will have time to form on top.
- After turning off the fire in the oven, the stew can stand for some more time - so the crust will become a little denser, and the meat will simmer better. And that's it - a tasty and healthy stew is ready!
Vegetable stew with chicken and zucchini
- Chicken legs - 3 pieces (in more dietary option can be replaced with 3 fillet halves);
- Potato - 5-6 potatoes;
- Zucchini - 1 pc;
- Tomatoes - 2-3 pieces;
- Carrots - 2 pcs;
- Onion - 1 pc;
- White cabbage - 0.5 fork;
- Sour cream - 400 g;
- Fresh herbs, salt, spices.
This chicken and zucchini stew recipe can be made on the stovetop.
Products are available for purchase during the season, and therefore you should not refuse the pleasure of pampering yourself and loved ones with a delicious and fragrant dish.
- The chicken is cut into portioned pieces. Processed with salt and spices.
- The onion is cut into rings or smaller (to taste).
- Carrots are rubbed on a coarse grater.
- Zucchini, potatoes and tomatoes are cut into cubes.
- The cabbage is shredded.
- At the bottom of a cauldron, oiled, the ingredients are laid out in layers: onions - chicken - carrots - tomatoes - zucchini - cabbage - potatoes.
- Between the layers, if desired, you can fill in finely chopped greens.
- Stew is poured with salt water and put on fire. Simmer for 30 minutes.
- At the end of half an hour of stewing, sour cream is laid out on top. So that it does not bake with a crust on top, you can use a fork to make several indentations through which it can drain down. In this form, the stew is stewed until fully cooked.
- After turning off the fire, you need to let the stew "walk" for 15-20 minutes under a closed lid. So the taste will become richer and brighter.
Recipe in a slow cooker
- Chicken fillet - 0.6 kg;
- Potato - 3 potatoes;
- Tomato - 3 pcs;
- Carrots - 3 pcs;
- Onion - 3 pcs;
- Bulgarian pepper - 1 pc;
- Vegetable oil, spices, salt, herbs.
Vegetable stew with chicken in a slow cooker is great recipe for those who are careful about their diet.
Food cooked in a slow cooker retains more of its beneficial properties than cooked on the stove.
In addition, it turns out to be more fragrant and tasty, since you can cook it in your own juice.
- The meat must be washed and cut into portions. If this is a fillet, you can marinate it a little with spices beforehand to make it more tender.
- In the “Frying” or “Baking” mode, the chicken is fried in vegetable oil until a crust appears. Usually it is 10-15 minutes with the lid open.
- While the chicken is fried, you need to rinse and chop the vegetables. Potatoes, tomatoes - cubes, carrots, sweet peppers - straws. The onion is cut into rings or more finely (depending on preference).
- Carrots and onions are added to the chicken in the frying mode. Fry everything together for about 5 minutes.
- After frying, the rest of the vegetables are added, everything is thoroughly mixed and poured with salt water. The amount of water is determined by the wishes of the consistency: some like the stew to be liquid, then you need to fill the vegetables completely. If you need to get a stew that looks more like a roast, water is poured over 2/3 of the vegetables.
- Close the multicooker with a lid, set the "Extinguishing" mode for half an hour.
- 5 minutes before the end of cooking, sprinkle the stew with herbs and spices.
- After turning off the multicooker, it usually automatically switches to the keep warm mode. Letting the vegetable stew stand on heating for 20-30 minutes can significantly improve its taste.
Some cooking secrets
- Meat can be pre-marinated. This is especially true for fillet, because it usually turns out to be drier. Makes a great marinade plain mustard- it will make the meat more tender and softer. Do not worry about bitterness, it will not be felt in the dish.
- You can cook stew with or without a lid. Without a lid, it will turn out to be more saturated, contain less liquid, and the color will be brighter. But the stew cooked under the lid will retain much more useful components.
- In the slow cooker, you can try to add any ingredients. Most often, sour cream is used for tenderness. But in a slow cooker it can give foam, which clogs into the valves and is then very difficult to remove. Therefore, to cook stew with sour cream in a slow cooker, it is better to take purchased low-fat sour cream.
- Thyme perfectly emphasizes the taste of tomato in stew.
- When frying vegetables for vegetable stew can be used as a pure sunflower oil, and olive oil. It is necessary to refrain from using Extra Virgin oil - this is a cold-pressed oil that has a characteristic bitter taste and aroma. It is suitable for salads, and for stews it is better to use the Pure variety.
- Before you cook a stew with tomatoes, they need to be peeled. This will help make the meal more enjoyable. You can clean them with ordinary boiling water, in which the tomato falls for 20-30 seconds. The peel is then removed very easily.
Calories: Not specified
Cooking time: Not specified
Simple, tasty, satisfying and fast food from chicken. And very a good option use of frozen vegetables if chicken stew with vegetables will be cooked in winter time. In summer, of course, fresh vegetables are used for stews. If you don’t like any of the above, then replace with other vegetables - for example, instead of green beans, add to stew cauliflower or instead of zucchini. You don't need a side dish for chicken stew with vegetables, it's universal dish, which combines both the first and the second.
There are no strict proportions and combinations in vegetable stew, it is prepared from the vegetables that you currently have. Moreover, in one recipe, you can use both fresh and frozen, and even canned vegetables. In winter when fresh tomatoes tasteless, it is better to add frozen tomatoes, cut into slices, or canned in their own juice, to the stew.
Chicken and Vegetable Stew Ingredients:
- chicken meat (thighs, drumsticks, wings) - 350-400 gr;
- potatoes - 3 pcs;
- zucchini - 1 pc;
- sweet bell pepper - 1 pc;
- carrots - 1 pc;
- onion - 1 large;
- frozen green beans - 150-200 gr;
- tomatoes - 2-3 pieces (or 200 gr. Tomatoes in their own juice);
- vegetable oil - 3 tbsp. l;
- water - 1 glass (250 ml);
- salt, black pepper, basil, oregano - to taste.
Cooking
Any part is suitable for making chicken stew. chicken carcass, but it is better to take thighs, wings, drumsticks or legs. This meat is more fatty, the stew with it will turn out tastier and more satisfying. Leave the breast (fillet) for chops or bake in foil with herbs, cook in a double boiler. Cut the selected parts of the chicken carcass into small pieces, put in well-heated oil and fry on all sides until golden brown. So that the meat is not stewed, namely fried, it is better to fry it in small portions. 
When the chicken is sufficiently fried, add the onion sliced in half rings and thin slices of carrots to it. Continue frying for 3-4 minutes until the vegetables absorb the oil. 
Cut the potatoes in advance into small cubes. Add to the chicken with vegetables and let it stew in oil for 5-7 minutes, the potatoes should change color slightly, absorb the oil and meat juice. Then pour a glass of water, add salt, all the spices (you can choose them to your taste), bring to a boil. Cover the pan with a lid and simmer everything until the meat and potatoes are cooked. After about half an hour, the chicken will become soft, the potatoes will also be ready. 
Add to stew green beans and zucchini. If the vegetables are frozen, then pour them for 1-2 minutes cold water, then drain the water, send the beans and zucchini to the stew. If fresh, then peel the zucchini, cut into small pieces (like cucumbers in a salad), cut the beans into pieces 3-4 cm long (remove the spouts and tails). Simmer the vegetables for 5-6 minutes until the beans are cooked. 
V last turn add to the stew juicy, tender vegetables- sweet peppers and tomatoes. We cut fresh vegetables into small pieces, send the frozen ones to the stew without defrosting, canned tomatoes mash with a fork and add to the stew along with the juice. Cover the stew with a lid, simmer for 5-6 minutes until the pepper and tomato are soft. Turn off the fire, leave the stew under the lid to soak in flavors and aromas. 
Let the prepared chicken stew with vegetables brew for 5 minutes, arrange on plates and serve. If desired, sour cream can be added to the stew a minute before it is ready, or sprinkled with finely chopped herbs, seasoned with crushed garlic. Perhaps someone will be interested in the recipe for making stew from
Text: Sofia Morozova
Vegetable stew with chicken - is prepared easily, quickly and invariably pleases with a wonderful aroma and delicate taste.
Cooking vegetable stew with chicken
For vegetable stew with chicken you can use various vegetables - potatoes, carrots, onions, zucchini, eggplant, tomatoes, pumpkin, greens, etc.? The basic principle of stew is to fry vegetables and meat in such a way that they do not give juice and the stew does not turn into porridge. So, the fillet is cut into pieces, quickly fried to a crust, and then stewed with a small amount water, broth or wine.
Vegetable stew with chicken is prepared in a saucepan or non-stick pan on the stove, in the oven or in a slow cooker.
Vegetable stew with chicken - recipes
Vegetable stew with chicken and eggplant.
Ingredients: 400g chicken breast, 1 onion, 2 eggplants, 2 zucchini, 3 bell peppers, 2 potatoes, half a head of cauliflower.
Preparation: fry chicken fillet, add onion, fry until golden brown, add potato slices, after 5 minutes add chopped and soaked for 10 minutes in cold water eggplant. Add diced zucchini, pepper slices, cauliflower, disassembled into small inflorescences. Salt, pepper and simmer until tender.
Vegetable stew with chicken (ventricles).
Ingredients: 500g chicken stomachs, polkochana white cabbage, 2 sweet bell peppers, 2 carrots, 1 onion, vegetable oil, cumin, sweet dried paprika, salt, 1 bunch of herbs.
Preparation: remove the films from the stomachs, rinse, cut each ventricle into 2-3 parts, cover with cold water, add salt and cook until tender. Grate the carrots, cut the onion into thin rings, fry the onion in hot vegetable oil, add the carrots and fry for another 2 minutes. Heat oil in a saucepan, add chopped cabbage, fry, pour in some chicken broth, add bell pepper strips and fried vegetables, sprinkle with paprika and cumin, simmer for 5 minutes, add gizzards, pour in a little broth and simmer until tender.
Vegetable stew with chicken and rice.
Ingredients: 400g chicken fillet, a piece of ginger, 1 garlic clove, vegetable oil, 250g rice, 550g chicken broth, 1 bell pepper, 3 green onion feathers, half a can of canned corn, 150g canned green peas, 2 tbsp. soy sauce, ½ tsp adjika, salt.
Preparation: bring the broth to a boil, pour 50 ml. Add rice to the broth, cook. Cut the fillet into thin slices, add chopped garlic and ginger, mix. Fry the chicken fillet in hot oil, transfer to another bowl. Fry the finished rice for 3 tbsp. vegetable oil for 5 minutes, add chopped bell pepper, add chopped green onion, pour in 50 ml of broth mixed with soy sauce and adjika. Add corn, peas, chicken fillet, cover and simmer for 10 minutes.
Serve the vegetable stew with chicken hot, sprinkled with herbs, freshly ground black pepper and drizzled with sour cream.
Chicken and vegetables are a wonderful ensemble that makes an amazing stew.
There are a lot of cooking options for this dish and each one is worthy of attention.
Let's indulge in vegetable stew with chicken?
Chicken stew - general cooking principles
The bird is washed before cooking the stew, then cut into pieces. If chicken with bones is used, then you should not chop them, just cut them into joints. Fillets can be cut into pieces of any shape and size. Usually the bird is fried in oil, which gives the dish a brighter taste and aroma.
Vegetables are put in the dish raw, pickled, pre-fried. Usually these are potatoes, cabbage, onions with carrots, eggplant, zucchini and peppers. But in some recipes there are beans (including green beans), corn, peas. Tomatoes, tomato sauces or pasta are almost always added for flavor. And spices in any combinations and quantities.
Recipe 1: Chicken and Potato Stew
Recipe homemade stew from chicken with potatoes, which will find its place on the table, regardless of the season. You can use chicken fillet or meat with bones.
Ingredients
600 grams of chicken;
600 grams of potatoes;
1 carrot;
2 onions;
5 tablespoons of oil;
2 spoons of pasta;
A little green;
1 bay leaf.
Cooking
1. Heat the oil to a haze and lower the chicken, which needs to be washed, dried and cut into pieces. Fry for three minutes.
2. We clean the onion, cut it in any way and send it to the bird.
3. After a couple of minutes, add carrots. It is undesirable to rub the root crop, it is better to cut it into strips or circles, it will be more beautiful. Fry together until the vegetables are golden brown and add the pasta.
4. While the food is fried, you need to peel the potatoes and cut them into cubes, then throw them into the dish.
5. Add boiling water. The amount depends on personal preference. But it is undesirable to make a liquid stew. Pieces of food should be in the sauce, not in the broth.
6. Cover and cook until the potatoes are soft. On average about 25 minutes.
7. In the middle of cooking, salt and pepper. At the very end, put the greens, bay leaf, turn off.
Recipe 2: Vegetable Chicken Stew with Cabbage and Potatoes
Recipe for chicken cabbage stew, which can be prepared from fresh vegetable, and from pickled. We make it to your taste, the amount of product in both options is the same.
Ingredients
0.5 kg of chicken;
1 carrot;
0.5 kg of potatoes;
0.5 kg of cabbage;
2 onions;
4 tomatoes;
100 ml sour cream;
Oil for frying (how much will go);
Spices, herbs.
Cooking
1. We put a frying pan on the fire, pour a little oil into it and heat it up very strongly. Add the chopped chicken pieces and fry until crispy on both sides. Transfer to a saucepan. We do not remove the pan from the fire.
2. Put onions and carrots in a pan, fry over a good fire. Then add kaputu, hold for 10 minutes, stir occasionally. We shift to the chicken.
3. Cut the potatoes the way you like, and also pre-fry. We send to the general mass.
4. We rub the tomatoes, discard the skin. You can use diluted paste. Add sour cream and spices to them, stir well and pour into the stew.
5. Add half a glass of water (it is better to use boiling water), cover and set to simmer on a small fire until cooked.
6. Fill with greens.
Recipe 3: Chicken Stew with Beans "Restaurants Rest"
An interesting, tasty, but very easy to prepare recipe for chicken stew, which uses canned beans and cabbage. If time is limited, then it is better to use chicken fillet. And then the whole process will not take more than 40 minutes.
Ingredients
1 kg of cabbage;
0.5 kg of chicken;
One carrot and one onion;
2 tablespoons of tomato;
1 can of beans;
Spices, oil.
Cooking
1. Cut the onion with carrots, throw it into hot oil and fry for two minutes.
2. We wash the chicken, dry it, cut it into pieces of any size and shape. If a bird with bones is used, then along the joints. Throw to vegetables. Roast well.
3. Add cabbage. You can simply cut the vegetable into strips or use a special grater.
4. Fry vegetables with cabbage until half cooked.
5. Open the beans. If it is in its juice, then drain the liquid. If beans with tomato are used, then we throw everything together.
6. Add pasta, salt, stir, cover and simmer for ten minutes.
7. Season with herbs, add pepper and any other seasonings to taste.
Recipe 4: Vegetable Chicken Eggplant Stew
A variant of summer chicken stew that differs not only amazing taste but also low in calories. Instead of eggplant, you can also take zucchini or use both.
Ingredients
0.5 kg of chicken;
0.5 kg of eggplant;
0.2 kg sweet pepper;
1 clove of garlic;
0.3 kg of tomatoes;
A little oil;
4 tablespoons of soy sauce;
1 onion;
Cooking
1. Cut the chicken into pieces, wash, let dry and fry until very golden brown in a greased frying pan. You don't need to add a lot of fat. Transfer to the bottom of the saucepan.
2. In the same pan, lightly fry the onion cut into half rings, put it on the chicken.
3. The next layer is bell pepper. We cut it into large strips, after removing the seeds with the core.
4. Now a layer of eggplant, cut into cubes, but not finely. If the blue vegetables are bitter, then it is advisable to soak the pieces in saline before laying in the stew.
5. We prepare the fill. To do this, rub the tomatoes, add crushed garlic and soy sauce. We put any seasonings to your taste and bring the amount with water to 0.5 liters. Pour into stew.
6. That's it! We put it on the stove and simmer for about half an hour.
Recipe 5: Chicken Stew with Mushrooms and Potatoes
Variant of an amazing winter chicken stew. But why winter? It’s just that in the summer there are enough vegetables with which you can dilute the dish, but in the cold season it’s more difficult.
Ingredients
0.6 kg of chicken;
1 kg of potatoes;
0.3 kg of champignons;
2 onions;
30 ml of oil;
seasonings;
40 grams of tomato paste.
Cooking
1. We wash the bird, cut it into pieces and throw it into a cauldron with half the oil, fry for five minutes. Add chopped onion.
2. We clean the potatoes, cut them into pieces and also transfer them to the cauldron. Add a glass of boiling water, cover and simmer for ten minutes.
3. At this time, wash the mushrooms, cut into pieces and fry with the remaining recipe oil in a pan. When the mushrooms are almost ready, add tomato paste, fry until brown.
4. We shift the mushrooms with the tomato to the half-finished potatoes, mix everything, put the salt.
5. Cover and simmer until the end. Add spices, herbs to your taste.
Recipe 6: Vegetable Chicken Stew with Pumpkin
A variant of a very bright vegetable stew with chicken, in which pumpkin is added. If there is no fresh vegetable, then frozen pieces can also be used.
Ingredients
0.5 kg chicken fillet;
0.5 kg of pumpkin;
0.5 kg of potatoes;
500 ml of broth;
1 spoon of tomato;
1 carrot;
Spices (paprika, black pepper, salt);
1 red pepper;
Cooking
1. Warm up the oil. Add the fillet cut into cubes of 2 centimeters, fry until the pieces lighten on all sides.
2. Add carrots cut into circles and fry until golden brown. If the root crop is large, then you can cut the circles into four parts.
3. Peeled potatoes are cut into slices and also thrown to the chicken.
4. We clean the pumpkin, cut it into cubes and send it next. Put finely chopped sweet pepper.
5. Add salt, pasta, paprika and black pepper to the broth. Mix everything thoroughly and pour into the stew.
6. Cover and cook potatoes until soft. We fill with greens.
Recipe 7: Chicken Stew with Mexican Corn
Another recipe for vegetable stew with chicken, which will also require fresh cabbage. The dish is bright both in appearance and in taste. Corn will need canned.
Ingredients
0.7 kg of chicken;
0.7 kg of cabbage;
0.2 kg of onion;
0.1 kg of tomato puree;
1 can of corn;
3 tablespoons of soy sauce;
1 clove of garlic;
A mixture of different seasonings, you can for chicken;
40 ml of oil.
Cooking
1. We cut the bird into any pieces, send it to a saucepan with vegetable oil and fry well. If fillet is used, then just let the pieces turn white, do not cook for a long time so as not to overdry.
2. Add the onion to the chicken, fry for a couple of minutes.
3. Throw in shredded cabbage. Fry until reduced in volume and half cooked.
4. We spread the corn along with the marinade, which is in the jar.
5. Grind a clove of garlic, combine it with soy sauce and tomato puree. Add seasonings for chicken or any other. If you want to get a very fragrant stew, then you can put Korean spices.
6. Pour out tomato sauce in stew. Stir and simmer under the lid until the cabbage is soft. We throw greens to taste.
Recipe 8: Chicken and Green Bean Vegetable Stew
If frozen green beans are used, then it is not necessary to thaw them in advance and add water when stewing. The recipe is for fresh beans.
Ingredients
0.4 kg chicken fillet;
2 carrots;
4 tablespoons of tomato;
2 cloves of garlic;
0.7 kg of beans;
Oil and seasonings.
Cooking
1. Cut carrot onions into strips, sauté with butter in a large frying pan.
2. Cut the chicken into cubes, spread to the vegetables.
3. After five minutes, add tomato paste, fry lightly.
4. Add green beans and 150 ml of water. Cover and simmer until half cooked.
5. Remove the lid, salt, pepper, stir and squeeze the garlic cloves. You can pour a little dry.
6. Bring to full readiness under the lid.
The stew will turn out beautiful and will look aesthetically pleasing if you cut all the ingredients in equal pieces. The exceptions are onions, carrots, sweet peppers. These vegetables are usually cut into smaller pieces.
It is believed that the stew is tastier if each ingredient is fried separately in its own pan. Then everything is thrown into a common pan, poured with sauce and stewed until tender. You can arrange pre-fried ingredients in pots and cook in the oven.
A large amount of tomato or sour tomatoes will slow down the cooking of vegetables. Potatoes are especially capricious in this regard and the stewing time can increase from 20 minutes to an hour. To prevent this from happening, the tomato can be fried in a separate bowl and added to the stew for about ten minutes before the general readiness.
If eggplants were soaked in salt water, then you need to be careful with spices and be sure to try the dish at the end of cooking. If suddenly it turns out to be salty, then you can pour a little tomato juice. Good at neutralizing salt canned corn. The product must be added to the stew and boiled for several minutes.
