Chicken and vegetable stew in a pot

A pot roast is a very tender and flavorful dish, as the meat and vegetables blend well. Make this pot roast with chicken legs, potatoes, vegetables, and herbs.

Step-by-step recipe

Step 1:

Cut the chicken legs in half and place in a bowl.

Step 2:

Add salt, coriander, paprika, and black pepper. Rub with your hands and let sit for 30 minutes.

Step 3:

Pour vegetable oil into the frying pan and fry the chicken for 2-3 minutes over high heat on both sides.

Step 4:

Remove the meat from the pan.

Step 5:

Add finely chopped onion and diced carrots to the pan. Fry, stirring, for 4-5 minutes.

Step 6:

Cut the potatoes into cubes and place some of them in a pot.

Step 7:

Add some of the fried vegetables, green peas and chopped garlic, bay leaf, black pepper, salt and chopped parsley.

Step 8:

Place half of the chicken in the pot.

Step 9:

Add the remaining potatoes, vegetables, peas, garlic and parsley. Season with salt.

Step 10:

Place the remaining chicken.

Step 11:

Slice the tomatoes and place them on top of the chicken.

Step 12:

Pour in a tablespoon of vegetable oil and half a liter of water.

Step 13:

Cover the pot with a lid and bake in the oven for an hour and a half at 180 degrees.

Cooking tips

For cooking, you will need a 4-liter ceramic pot or smaller pots, into which you should distribute the ingredients in equal proportions.

In addition to tomatoes, you can add green beans and eggplant to the roast.