A quick dish of eggplant chicken and potatoes. The recipe for a chicken dish is a stew with potatoes and eggplant. Oven-baked chicken with potatoes and eggplant
Meat cooked with vegetables is often referred to as roast, in analogy to the game dish that was popular in the old days. Such dishes are good because you do not need to separately take care of the meat part and separately - about the side dish: everything is cooked in a complex, and vegetables enrich the taste of meat and vice versa.
Eggplant will look very interesting in hot. It is a specialty vegetable with a unique spicy flavor and soft, smooth flesh similar to that of mushrooms.
Chicken in foil will cook quickly and the pieces of vegetables will remain whole and beautiful.
By the way, there is no additional fat in the recipe, so the dish turns out to be light and moderately high-calorie.
Ingredients:
- boneless chicken thigh - 500 g;
- potatoes - 2 pcs.;
- medium eggplant - 2 pcs.;
- onion - 1 pc.;
- paprika seasoning - 1 tbsp. l.;
- freshly ground pepper;
- Bulgarian pepper - 2 pcs.;
- salt.
Recipe
1. We start the cooking process with selection and preparation chicken thighs. Try to remove the bone without damaging the structure of the meat. Peel and wash potatoes. We cut off the tails of the eggplants, filling them with salt water for a while. bell pepper get rid of the seeds and rinse. We clean the onion from the husk.
2. Line a piece of foil on the prepared baking sheet, spreading the meat over the entire surface. Sprinkle it with fragrant seasonings and salt, giving time to absorb all the flavors.
3. Pepper cut into long strips, eggplant, in turn, into large circles. Spread over the top of the meat.
4. Grind to taste with seasoning. We close it well with foil and send it to the oven preheated to 170 degrees for an hour.
While spring-summer vegetables are still sold in the markets for a penny, you need to use every opportunity to get the maximum of vitamins by tasting delicious dishes. The main thing is that a large number of them are elementary in preparation, for example, eggplant and chicken dishes. You can also take pork, but chicken is much more tender and softer, so it will be in harmony with soft vegetables. If you want the products to keep as much as possible bright taste and more vitamins, then you need to cook everything exclusively in the oven.
Oven-baked chicken with potatoes and eggplant
Each hostess invents herself different ways cooking this or that dish, adding something, and removing something. But if there are deep baking dishes, then it is recommended to lay out all the ingredients in layers so that every corner of the resulting dish, as a result, gets all the colors of taste. So what do you need to make Baked Eggplant with Chicken and Potatoes?- eggplant - 1-2, depending on the size of the form and the number of servings required;
- potatoes - 2-4 pieces;
- chicken fillet- 1-2 pcs;
- tomato - 2-3 pcs;
- garlic - 2-4 cloves;
- salt, pepper, other seasonings - to the taste of the hostess.
- First you need to cut the eggplant. Someone prefers along, someone in circles (along will be faster and pieces of eggplant will completely fill the entire baking dish). If the eggplant is bitter, you can dip the pieces for 10-20 minutes in salt water, and then squeeze.
- Young eggplants can not be fried, but older ones should be kept in a pan for a while, fried on both sides in vegetable oil. Then they can be laid out in the form.
- The second layer is recommended to lay out potatoes. To make this casserole more tender, raw potatoes can be rubbed on a coarse grater, and then spread over eggplant.
- Thinly sliced chicken fillet is the third layer that will “wrap” the vegetables. Do not forget to pepper the chicken, salt, and press the garlic on top (or finely chop). It will not be superfluous to beat off the fillet a little.
- A layer of fried eggplant is again laid out on top of the chicken.
- Tomatoes will provide a more delicate flavor to the finished dish, as well as add juice and moisture to the entire casserole, which will not allow it to burn or dry out.
- On top of the tomatoes, you can spread a spoonful of mayonnaise, if any, and grated cheese will add a unique flavor, so, at the very end, you can sprinkle the resulting dish with it.
Chicken with vegetables in the oven can always be different. By using different products, new flavors are always obtained. The usual potato spicy eggplant with chicken - luxurious meat dish in a vegetable frame. I'll tell you how to cook it.
Recipe content:
While summer vegetables are still sold in the markets for a penny, we will use the opportunities and cook delicious vitamin dish. Each housewife comes up with ways to prepare dishes, adding and removing certain ingredients. But in the presence of deep baking dishes, it is recommended to lay out the products in layers so that the dish acquires all the colors of taste. In addition, this method of preparation allows you to save a brighter taste and vitamins. And these dishes are also good because you do not need to separately take care of the meat part and the side dish. Everything is prepared at once in the complex, and meat and vegetables enrich the taste of each other.
For this recipe, you can take any other meat, for example, pork, but the chicken is much more tender and softer. Therefore, it is harmoniously combined with soft vegetables. In addition, there is no additional fat in the recipe, so the dish is light and moderately high-calorie. In addition, with chicken, the dish is cooked faster, literally 50-60 minutes and the dish will festively decorate the family dinner table. In the meantime, the products will be baked, you can chop the salad or make an appetizer.
One of the main secrets of this recipe is to lay the products well and pack them tightly. Then the meat will be baked in own juice, and if it leaks out, the dish will turn out dry, which will spoil the taste.
- Calorie content per 100 g - 84 kcal.
- Servings - 2
- Cooking time - 1 hour 15 minutes (if the eggplants are soaked in saline solution, then it will take an additional half an hour)
Ingredients:
- Chicken quarters - 2 pcs.
- Potatoes - 4 pcs.
- Eggplant - 1 pc.
- Salt - 1 tsp or to taste
- Black ground pepper - a pinch
Step by step cooking baked chicken with potatoes and eggplant:
1. Wash chicken quarters, dry paper napkin and place in a baking dish. Season it with salt and ground pepper. It can be glass or ceramic baking sheets. In their absence, you can put all the products in a sleeve. Please note that if you want to get a dish with less calories, then remove the skin from the chicken, because. It is in it that the main fatty part is located.
2. Wash the potatoes, wipe with a paper towel, cut into 4 parts and lay on top of the bird. Salt and pepper the tubers as well. If you use young fruits, then you can not peel them and bake them in the skin, cut off the skin from winter varieties.
3. Wash the eggplant, dry it and cut it into large bars, which you put on the potatoes. Salt and pepper. Use the young blue ones, they contain the least solanine, which gives a specific bitterness. If the fruits are ripe, then sprinkle them with salt in chopped form and leave for half an hour. During this time, all bitterness will come out of them. Then rinse them under running water and pat dry with a paper towel.
4. Wrap the form filled with food tightly with food foil and bake in a preheated oven to 180 degrees for 50 minutes. Ready meal You can serve directly on the table in the form in which it was prepared. Then each eater will be able to put on his plate those pieces that he likes the most.
Now you will not surprise anyone with chicken recipes. Everyone knows how to cook a delicious and quick dinner from this meat, which will definitely appeal to both children and adults. Potatoes with chicken, chicken with mushrooms, and many other recipes that will make you lick your fingers. Even the hostess, who is wondering what dishes can be prepared from chicken and looking for answers on the Internet, knows that you can simply bake the chicken: lightly salt and cook in a pan, pour water into it and cover it with foil or bake in a sleeve. Delicious and simple meals chicken can be cooked in a pan, in the oven, in a slow cooker. The main thing is a little ingenuity.
Well, if you still don’t know what to cook from chicken so that the dish is simple and tasty, then we offer you a recipe braised chicken with eggplant and potatoes. Our dish, as always, will be accompanied by step-by-step instructions and a photo will be fixed. In our dish we used chicken breasts. The second dish of chicken meat according to our recipe is soft and tender. So, let's start cooking delicious and simple second from chicken meat. What we need.
Ingredients:
Potato - 1kg.
Chicken breasts - 500g.
Eggplant - 1 medium size
Bulgarian yellow pepper - 1 piece
Large tomato - 1 piece
Carrots - 1 piece
Onion - 1 piece
Garlic - 2-3 cloves
Curry
Salt, pepper, spices, herbs
Cooking:
Wash and dry the chicken breasts, then cut them into large portions.
Salt and sprinkle the chicken pieces with spices. Add some curry.
Fry the chicken fillet in a skillet in vegetable oil until golden brown.
Then place in a ceramic bowl.
Cut carrots into slices or grate on a coarse grater. Chop the onion, fry and put the meat on it. Pour two glasses of water and simmer covered for 15-20 minutes.
Coarsely chop the potatoes. If you have small potatoes, just cut them in half.
Cut the eggplant into cubes, finely pepper and tomato.
Then also put the potatoes in a ceramic pot first and fill it with water up to half. Simmer for 20 minutes.
Then put the eggplant, pepper and tomato on top of the potatoes.
Simmer over low heat for about 30 minutes.
Then add chopped garlic, spices, salt and mix everything gently. 
Simmer another 5-10 minutes.
Add greens, remove from heat and leave covered for 10-15 minutes.
Ready! Enjoy your meal!
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Chicken with eggplant and potatoes becomes a delicious option vegetable stew with fried meat pieces. The abundance of spicy gravy places it in an intermediate place between the first and second courses.
Large cuts of vegetables will save the juice. Ripe pulp of peppers and zucchini makes the food surprisingly juicy, eggplant and tomatoes add spiciness, and potato wedges, along with chicken meat, provide richness. A bright dish can be made even more elegant if you introduce colorful zucchini and Bell pepper. Its slices should not crunch, however, prolonged stewing is not recommended in order to save a maximum of vitamins.
Ingredients
- chicken 1 pc.
- zucchini 1 pc.
- eggplant 1 pc.
- tomatoes 1-2 pcs.
- potatoes 2-3 pcs.
- carrot 1 pc.
- onion 1 pc.
- vegetable oil for frying
- ground pepper
- water 500 ml
Cooking
1. For cooking, you can use not only a whole chicken, but also individual parts: drumsticks, thighs, wings and fillets. Our recipe uses a small chicken. Rinse it and dry it with a paper towel. Divide into parts. Heat up in a frying pan vegetable oil. Place chicken into hot oil. Brown over high heat for 5-8 minutes.
2. Put the fried chicken in a stew pan. Pour water. Use hot water from the kettle to speed up the process. Send to a strong fire. After boiling, reduce the heat and cook for 8-10 minutes.
3. Peel potatoes. Rinse and dry. Cut into cubes. In the pan where the chicken was fried, add the potatoes and fry until lightly browned over high heat.
4. Transfer the fried potatoes to a saucepan with meat. Cover and continue to simmer for 10 minutes.
5. Peel the onions and carrots. Wash and dry vegetables. Cut into pieces and fry over high heat for 3-5 minutes. Add to the rest of the ingredients.
6. Wash eggplant, zucchini, sweet pepper. Pepper cut into large pieces. Peel the eggplant and cut into half rings. Also cut the zucchini. Fry the prepared vegetables over high heat for 5-7 minutes and add them to the meat. Stir. Cover and simmer for 8-10 minutes.
7. Rinse the tomatoes. cut into large slices. Add to other products. Salt and pepper. Cover and simmer until all ingredients are cooked, 15-20 minutes.
8. The dish is ready.