Stew with chicken and eggplant is perfect for the second lunch or dinner. The dish is completely self-sufficient, requiring no additions, unless serve fresh bread and pickles with it. The cooking sequence is shown in detail in the step-by-step description.
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Chicken Legs
Dish: Hot dishes / Stew / Dishes up the sleeve
Geography of cuisine: Russian cuisine
- Chicken - 600 Grams
- Eggplant - 1 Piece
- Onion - 1 Piece
- Carrots - 1 Piece
- Potatoes - 2-3 Pieces
- Soy Sauce - 50 Milliliters
- Sour cream - 1 tbsp. the spoon
- Tomato paste - 1 tbsp. the spoon
- Salt - 0.5 Teaspoons
- Sugar - 1 Teaspoon
- Dried Basil - 1 Teaspoon
How to make Eggplant Chicken Stew
Peel carrots and onions, wash and chop not very finely.
Peel, wash and chop the potatoes.
Peel, wash and cut the eggplants into large cubes. Combine onions, carrots, potatoes and eggplants, salt to taste and stir.
Wash the chicken. I have legs that I cut into legs and thighs. Place in a bowl, pour in the soy sauce. Add any dry seasonings to taste. Stir, let stand for at least 30-40 minutes.
Put vegetables, chicken in a saucepan. Add sugar, sour cream and tomato paste.
Toss vegetables with chicken, sour cream, tomato paste and spices.
Place the vegetables and chicken in a roasting sleeve. Send it to the oven.
Bake stew with chicken and vegetables in an oven preheated to 185-190 degrees, 55-60 minutes until all ingredients are cooked.
Stew with chicken and eggplant is ready.