Nowadays you won’t surprise anyone with recipes for chicken dishes. Everyone knows how to prepare a delicious and quick dinner from this meat, which both children and adults will definitely enjoy. Potatoes with chicken, chicken with mushrooms, and many other recipes that will make you lick your fingers when you cook them. Even a housewife who wonders what dishes can be prepared from chicken and is looking for answers on the Internet knows that chicken can simply be baked: lightly salted and cooked in a frying pan, pouring water into it and covering with foil, or baked in a sleeve. Delicious and simple chicken dishes can be prepared in a frying pan, in the oven, or in a slow cooker. The main thing is a little ingenuity.

Well, if you still don’t know what to cook from chicken to make the dish simple and tasty, then we offer you a recipe for stewed chicken with eggplant and potatoes. As always, our dish will be accompanied by step-by-step instructions and a photo. We used chicken breasts in our dish. The second chicken dish according to our recipe turns out soft and tender. So, let's start cooking a delicious and simple second chicken dish. What do we need?

Ingredients:
Potatoes - 1 kg.
Chicken breasts - 500g.
Eggplant - 1 medium size
Yellow bell pepper - 1 piece
Large tomato - 1 piece
Carrots - 1 piece
Onion - 1 piece
Garlic - 2-3 cloves
Curry
Salt, pepper, spices, herbs

Preparation:

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 frying pan in vegetable oil until golden brown.

Then place in a ceramic pan.

Cut the carrots into slices or grate them on a coarse grater. Chop the onion, fry and place the meat on it. Pour in 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 chop the pepper and tomato.

Then also place the potatoes in a ceramic pan first and fill it halfway with water. Simmer for 20 minutes.

Then place 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 carefully.

Simmer for another 5-10 minutes.

Add the greens, remove from heat and leave covered for 10-15 minutes.

Ready! Bon appetit!

Related posts:

Recipe for cod cutlets with photos. Fish dishes.

Chicken wings in honey mustard sauce

Pilaf recipe step by step instructions with photos

Cooking time:

Number of servings:

Ingredients:

Potatoes – 0.5 kg;

Chicken fillet – 0.4 kg;

Eggplants – 0.3 kg;

Tomatoes – 0.2 kg;

Bulb.

Method of cooking potatoes with eggplant and chicken

Potatoes for this dish must be cut as thin as possible. This will allow it to bake well. If you make the pieces thick, you will have to increase the time in the oven. And this will lead to the fact that the top layer of vegetables may be overdried.

So, you need to place the potato slices on the bottom of a deep baking dish. It would be great if it came with a lid.
Place chicken fillet on top. First cut it into small pieces.

We choose small eggplants. Cut them into cubes and lightly fry. If you come across vegetables with hard veins, it is better not to use them for preparing our dish.

Place the fried eggplants in our form.

Don't forget to salt each vegetable layer. Top with onion straws.

Now it's the turn of the tomatoes. We cut them into slices and spread them evenly over the surface of our dish.

The mayonnaise mesh will complete the assembly of the dish before baking.
Potatoes with chicken and eggplants are baked for at least an hour. But before turning off the oven, you should first taste the dish, removing the vegetables from the very middle. We keep the temperature at 220 C.

If you pour enough water into our mold before cooking, the potatoes will turn out a little liquid. Many people like this “broth” consistency.

Meat cooked with vegetables is often called roast, by analogy with the popular game dish of old. The good thing about such dishes is that you don’t have to worry about the meat part separately and the side dish separately: everything is prepared as a whole, and the vegetables enrich the taste of the meat and vice versa.

Eggplant will look very interesting when roasted. This is a special representative of vegetables with a unique spicy taste and with soft, smooth pulp, similar to the pulp of mushrooms.

Chicken in foil will cook quickly and the pieces of vegetables will remain intact and beautiful.

By the way, there is no additional fat in the recipe, so the dish turns out to be light and moderate in calories.

Ingredients:

• boneless chicken thigh – 500 g;
• potatoes – 2 pcs.;
• medium eggplants – 2 pcs.;
• onion – 1 pc.;
• paprika seasoning – 1 tbsp. l.;
• freshly ground pepper;
• bell pepper – 2 pcs.;
• salt.

Recipe

1. We begin the cooking process by selecting and preparing chicken thighs. Try to remove the bone without damaging the structure of the meat. Peel and wash the potatoes. Cut off the stems of the eggplants and fill them with salt water for a while. Remove the seeds from the bell pepper and rinse it. Peel the onion.

2. Place a piece of foil on the prepared baking sheet, spreading the meat over the entire surface. Sprinkle it with aromatic seasonings and salt, giving it time to absorb all the flavors.

3. Cut the peppers into long strips, and the eggplants, in turn, into large slices. Distribute over the layer of meat on top.

4. Season to taste with seasoning. Cover well with foil and place in an oven preheated to 170 degrees for an hour.

Of course, vegetables in the summer season are wonderful. It is not only possible, but also necessary to use them as often as possible. However, sometimes the body persistently demands something more serious. In this case, the same vegetables will come to the rescue, but in a slightly different interpretation. If potatoes, eggplants and tomatoes are baked in the oven along with chicken, then not only your body will be satisfied, but also you yourself. Soaked in delicious meat juice, the vegetables become so tasty and tender that you want to taste them without hesitation. Since chicken is a dietary product, it will not cause much harm to your figure. And the body simply needs potatoes in small quantities. Therefore, you can treat yourself to a delicious dish even if you are on a diet. Your loved ones will also like baked chicken with eggplant and potatoes. Still would! Not only is it tasty, aromatic and appetizing, it is also quite nutritious. So save the fresh vegetable salads for tomorrow, and today start creating a magical dinner for the whole family. Moreover, it is prepared very quickly and simply.

Ingredients

• Chicken (part) – 500-600 g;
• Potatoes – 5-6 pcs.;
• Fresh tomatoes – 2 pcs.;
• Eggplant – 1 pc.;
• Onions – 1 pc.;
• Mayonnaise – 50 ml;
• Seasoning for chicken - to taste;
• Salt, ground black pepper - according to preference;
• Unscented vegetable oil – 50 ml.

Preparation

You can use any part of the chicken to prepare this dish. Is it better to leave the soup set for borscht? So, take the legs, quarters, breast or wings. You can use a whole chicken carcass, but then you will have to cut it into portions. Try to purchase chilled ingredients. Its quality is an order of magnitude higher than that of a frozen product. A dish made from chilled meat will be more juicy and tasty. Rinse the chicken parts thoroughly under running water and then pat dry lightly with a paper towel. If necessary, cut the meat into medium pieces and then place it in a deep container.

Peel and wash the onions. Cut the vegetable into half rings, then place in a bowl with chicken meat.

Add salt, ground black pepper and chicken seasoning. The latter can be replaced with other spices that you prefer. Also place mayonnaise in a container with meat and onions. Mix all ingredients thoroughly. Leave the chicken to marinate for 30 minutes.

At this time, start preparing the vegetables. Cut clean eggplants into cubes about 2 cm in size. Place them in a convenient container and sprinkle with salt. After 15-20 minutes, rinse the eggplants under running water. This way you will wash away all the bitterness and remaining salt from them.

Peel the potatoes, rinse, and then cut into cubes the same size as the eggplants.

Heat vegetable oil in a frying pan. Place large potato pieces in a hot bowl. Fry over high heat, stirring frequently, until golden brown on the surface. At the end of cooking, salt and pepper the potatoes to taste.

Tomatoes should also be washed and cut into pieces. Their size should match the rest of the vegetables.

Grease a baking dish with vegetable oil. Place the potatoes on the bottom of the container, distribute the eggplants on top, and then the tomatoes.

Cover the surface of the vegetables with marinated chicken pieces and onions.

Place the form in an oven preheated to 180 degrees for 30-40 minutes. Chicken with eggplant and potatoes in the oven should be covered with an even golden brown crust.

Distribute the finished dish among plates, and quickly call your family for dinner before the meat and vegetables have cooled down. Bon appetit!