Vegetable stew with chicken wings
Vegetable stew with chicken wings
Today I made vegetable stew with wings again, one of the options I repeat when I want something quick, with readily available ingredients and a guaranteed result. I didn't need anything special, just regular vegetables, a few wings, basic spices, and a deep pot.
Quick Info
Total time: about 1 hour
Preparation time: 20-25 minutes
Cooking time: 35-40 minutes
Servings: 4-5
Difficulty: easy
Recipe type: chicken stew for lunch or dinner
Ingredients
6 large onions
2 carrots
3 tomatoes
2 red bell peppers
1 green bell pepper
approximately 500 g chicken wings
salt and pepper, to taste
1 chicken cube and 1 vegetable cube (Knorr type)
2 bay leaves
oil (just enough to cover the bottom of the pot, not much)
1 clove of garlic (optional, at the end)
Preparation method
1. Clean all the vegetables. Grate the onion, carrots, and tomatoes on a fine grater. Cut the bell peppers into not very small cubes.
2. Wash the wings and, if you want, you can cut them in half. I sometimes leave them whole so they cook better and are easier to portion at the end.
3. Place a large pot on the heat, add oil just enough to cover the bottom. Don't add too much, as the wings and vegetables will release enough fat.
4. Add all the prepared vegetables (onion, carrots, tomatoes, bell peppers) directly into the hot oil. Stir a few times to soften them slightly.
5. Place the wings over the vegetables, mix and pour in enough water to cover the meat. There's no need to overdo it with water; the stew should remain quite thick.
6. Let everything simmer over medium heat. Occasionally, remove the foam that forms on the surface.
7. When it starts to boil, add salt, pepper, the chicken and vegetable cubes, and bay leaves.
8. Let it simmer with the lid on until the meat is cooked and the vegetables are soft. Towards the end, you can check if it needs more water or spices.
9. 5-10 minutes before turning off the heat, add a whole clove of garlic to the stew. I add it whole, without crushing it, for a subtle taste.
10. When everything is ready, turn off the heat and let the flavors settle for a few minutes before serving.
Why I make the recipe often
It's quick, doesn't require complicated ingredients, and you can use the vegetables you already have. It's suitable for both lunch and dinner, and it's easy to make even if you don't have much experience in the kitchen.
Tips and variations
Tips
- If you want a thicker stew, leave the pot uncovered towards the end to reduce the sauce.
- The whole garlic added towards the end gives a subtle flavor without being too intense.
- Use fresh wings, not frozen, to avoid excess water and keep them tender.
Substitutions
- Chicken or vegetable cubes can be omitted if you prefer the taste only from natural ingredients.
- You can use only red bell peppers if you don't have green, or vice versa.
- Red onion can be replaced with yellow onion; it doesn't significantly affect the taste.
Variations
- You can also add zucchini or potatoes, but they don't appear in this classic version.
- It also works with other chicken parts, such as thighs or breast, but wings give the sauce more flavor.
- It can also be made without meat, just with the vegetables from the list, resulting in a vegetarian stew.
Serving ideas
- Plain rice or pilaf.
- Warm polenta.
- Fresh bread if you want to "clean" up all the sauce.
- It can also be served with pickles if you like a tangy taste alongside.
Frequently asked questions
1. What do I do if the stew turns out too watery?
Leave the pot uncovered on low heat for 10-15 minutes to reduce the sauce. If it reduces too much, add a little hot water.
2. Can I replace chicken wings with another meat?
Yes, thighs or chicken breast work too, but the taste and texture will be slightly different.
3. If I don't want to use chicken or vegetable cubes, how can I compensate for the taste?
Add more spices, salt, pepper, and even a little chopped parsley at the end if you want.
4. Is it necessary to put garlic at the end?
It's not mandatory, but it adds a slightly different taste. If you don't like garlic, you can skip this step.
5. Can I use frozen vegetables?
The recipe works best with fresh vegetables, but if not available, frozen can be used, just make sure to drain them well beforehand.
Nutritional values
Estimate for one serving (out of 5): approximately 250-300 kcal. Protein around 20 g, carbohydrates 15-18 g, fats 12-15 g. Values may vary depending on how much oil you use and the size of the wings. The stew has a good fiber content due to the vegetables and doesn't contain too much fat if you don't overdo it with the oil.
Storage and reheating
It keeps well in the fridge for 1-2 days, covered. When reheating, add a tablespoon of water if it’s too thick. Freezing is not recommended as the vegetables lose their texture and flavor. If there are leftovers, it's even better the next day after the flavors meld.
Ingredients: 6 large onions, 2 carrots, 3 tomatoes, 2 red bell peppers and one green, salt, pepper, one chicken bouillon cube and one vegetable bouillon cube, half a kg of chicken wings, oil, 2 bay leaves.
