An excellent option for a light dish for a summer menu is a stew of zucchini and potatoes, and cooking it in a multivarquet will greatly simplify the hosts task and make the dish more flavorful. Complementing a delicate zucchini with rich potatoes, juicy tomatoes and other vegetables to choose from, we get a new and unique taste of a ready-made vegetable dish every time, at which you can add dietary chicken meat if desired.
The juiciness of tomatoes for cooking stew is enough to make the vegetables stew in their own juice, but if you want to get a more liquid consistency, you need to add a little water before cooking.
How to prepare a delicious ragout of courgettes and potatoes in different versions, you will learn from our recipes below.
Stew of zucchini and potatoes with chicken in a multivark
- chicken fillet - 500 g;
- young squash - 3 pcs .;
- potato tubers - 3-4 pieces;
- sweet Bulgarian pepper - 3 pieces;
- fresh tomatoes - 4 pcs .;
- carrots - 2 pieces;
- onion - 2 pcs .;
- water filtered - 80 ml;
- vegetable refined oil - 85 ml;
- salt and spices - to taste;
- Freshly ground pepper - to taste;
- fresh greens - to taste.
In a bowl of multivarka with the poured vegetable oil we fry cut chicken fillets and half-rings of onions for fifteen-twenty minutes in the mode "Baking" or "Frying".
We clean the squash and potato tubers from the skins and cut them into cubes, and the carrots and sweet Bulgarian pepper with straws. We spread the sliced vegetables to the chicken with onions, top up the filtered water and cook in the "Quenching" mode for forty minutes. Fifteen minutes after starting the preparation, we add peeled and diced fresh tomatoes, salt, pepper, seasoned with spices to your own taste and gently mixed. After the cooking time, we give the stew to stand for another thirty minutes, and serve it to the table, seasoned with crushed fresh herbs.
Vegetable stew with zucchini, eggplant and potatoes
- young zucchini - 1 piece;
- aubergine medium size - 1 pc .;
- Potato tubers - 3 pcs .;
- sweet Bulgarian pepper of red color - 1 piece;
- sweet Bulgarian pepper of yellow color - 1 piece;
- fresh tomatoes - 2 pcs .;
- 1 carrot;
- onion - 1 pc .;
- garlic - 2 cloves;
- vegetable refined oil - 75 ml;
- salt - to taste;
- freshly ground mixture of peppers - to taste;
- fresh greens of dill, parsley and basil - to taste.
First of all, we clean the eggplant, cut into four longitudinal parts and immerse it in salt water for thirty minutes to remove bitterness.
We peeled onions, crushed small cubes and fry in a bowl multivarka with vegetable oil until the transparency, about fifteen to twenty minutes, setting the mode "Baking" or "Frying".
While the onion is fried, prepare the rest of the vegetables. Potato tubers and zucchini are peeled and cut into cubes, carrots in circles, and sweet peppers in large cubes. We extract the soaked eggplants from the water and cut them brusochkami, and washed tomatoes lobules.
To fried onions we send vegetables in this order: first potatoes, sweet peppers on top, then eggplants and zucchini, and finish with tomatoes and carrots.
We season the ragout with salt, freshly ground with a mixture of peppers and cook, without mixing, in the "Quenching" mode for thirty-five to forty minutes.
At the end of the time, throw the chopped garlic, mix and leave in the "Heating" mode for another ten minutes.
The finished stew is served, seasoned with fresh chopped dill, parsley and basil.