Russian Chicken Stew With Potatoes And Vegetables Food

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Russian Chicken Stew with Potatoes and Vegetables image

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Provided by Natasha Titanov

Categories Chicken Stew

Time 46m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5 potatoes, peeled and cubed
1 carrot, sliced
1 onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Steps:

Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Russian Chicken Stew with Potatoes and Vegetables image

This quick and easy chicken dish, loaded with potatoes and vegetables takes less than 1 hour to cook and tastes great with rice or noodles.

Provided by Natasha Titanov

Categories Chicken Stew

Time 46m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 ¼ pounds skinless, boneless chicken breast, cubed
5 potatoes, peeled and cubed
1 carrot, sliced
1 onion, chopped
1 tablespoon tomato paste
salt and freshly ground black pepper
water to cover
1 bunch fresh parsley, chopped

Steps:

Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 54.2 g, Cholesterol 80.8 mg, Fat 6.2 g, Fiber 7.7 g, Protein 34.3 g, SaturatedFat 2.8 g, Sodium 186.2 mg, Sugar 5.4 g

POTATO CHICKEN STEW

Potato Chicken Stew image

A stew full of not only chicken and potatoes but carrots, onion, mushrooms, mixed veggies and a smattering of herbs and spices. It is fine to substitute chicken broth for chicken stock, simply adjust the salt content.

Provided by sal

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

4 cups cooked, cubed chicken breast meat
⅔ cup sliced fresh mushrooms
1 cup chopped onion, sauteed in butter
1 ½ cups chopped carrots
6 cups chicken stock
1 teaspoon dried sage
1 teaspoon dried basil leaves
1 teaspoon garlic salt
1 teaspoon dried parsley
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced red potatoes
½ cup chopped celery
⅛ cup all-purpose flour

Steps:

Combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. Simmer until carrots are tender, about 10 minutes.
Stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. Stir in flour to thicken sauce, then serve.

Nutrition Facts : Calories 307 calories, Carbohydrate 32.9 g, Cholesterol 80.1 mg, Fat 4.5 g, Fiber 5.4 g, Protein 34 g, SaturatedFat 1.3 g, Sodium 1113.3 mg, Sugar 5.3 g

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