Russian Chicken Stew With Potatoes And Vegetables Recipe

Recipe By Slurrp

Russian Chicken Stew with Potatoes and Vegetables is a hearty and comforting dish that is perfect for cold winter nights. This stew is made with tender chicken pieces, potatoes, carrots, and peas, all cooked in a flavorful broth. The chicken becomes incredibly tender and the vegetables soak up all the delicious flavors. Serve this stew with crusty bread for a complete and satisfying meal.

4.3
22 Rating -
Rate
Non Vegdiet
46minstotal
20minsPrep
26minsCook
46m.total
20m.Prep
26m.Cook
Russian Chicken Stew With Potatoes And Vegetables
plan
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ingredients serve

Ingredients for Russian Chicken Stew With Potatoes And Vegetables Recipe

  • 0.38 pound Chicken Pieces
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/2 Potatoes, Peeled And Diced
  • 1/2 Carrots, Peeled And Sliced
  • 1/4 cup Frozen Peas
  • 1 cup Chicken Broth
  • 1/2 tablespoon Tomato Paste
  • 1/4 teaspoon Dried Thyme
  • 1/4 teaspoon Paprika
  • As required Salt And Pepper To Taste

Directions: Russian Chicken Stew With Potatoes And Vegetables Recipe

Cooking Directions

  • STEP 1.In a large pot, heat oil over medium heat. Add the chicken pieces and cook until browned on all sides.
  • STEP 2.Add the onions and garlic to the pot and cook until softened.
  • STEP 3.Stir in the potatoes, carrots, peas, chicken broth, tomato paste, and seasonings. Bring to a boil, then reduce heat and simmer for about 30 minutes or until the chicken is cooked through and the vegetables are tender.
  • STEP 4.Serve the stew hot with crusty bread for dipping.
  • STEP 5.Cooking Tips: You can add other vegetables like bell peppers or mushrooms to the stew for added flavor and texture. If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking to thicken the broth.
  • STEP 6.Storage and Serving: Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pot over medium heat until heated through. Serve with fresh bread or rice.

Cooking Tips

  • You can add other vegetables like bell peppers or mushrooms to the stew for added flavor and texture.
  • If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking to thicken the broth.

Storage and Serving

  • Leftover stew can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a pot over medium heat until heated through.
  • Serve with fresh bread or rice.
Nutrition
value
370
calories per serving
13 g Fat35 g Protein26 g Carbs6 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    35g
  • Carbs
    26g
  • Fiber
    6g

MacroNutrients

  • Carbs
    26g
  • Protein
    35g
  • Fiber
    6g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    56mg
  • Iron
    3mg
  • Vitamin A
    818mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    14mg
  • Vitamin B6
    1mg
  • Vitamin B9
    68mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    62mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    100mg
  • Manganese
    < 1mg
  • Phosphorus
    341mg
  • Selenium
    29mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp