Stewed vegetable stew with chicken. Cooking vegetable stew with chicken. Video recipe for stew of chicken breast, frozen vegetables and potatoes

Dishes that include vegetables and meat are both tasty and satisfying, but at the same time light and not too high in calories. One such wonderful dish that is easy to prepare and does not require expensive or rare ingredients is zucchini and potato stew with chicken. Products for this dish can be bought in Russian stores most years, they are affordable and even healthy, according to nutritionists.

Every housewife dreams of having a couple of recipes in stock that do not require complex and expensive ingredients, and also do not take much time. Such recipes are simply irreplaceable when you need to deliciously feed your family or treat unexpected guests.

One of these recipes is potato stew with chicken, which will help you in non-standard situation even those who are in no hurry to brag about their culinary achievements.

How to cook zucchini stew with chicken and potatoes

Ingredients

- 1 kg + -
— 700 g (3 large fruits) + -
— 500 g (4-5 medium pieces) + -
— 300 g (3 pcs.) + -
— 300 g or 2 tbsp. tomato paste + -
— 200 g + -
- 1 PC. + -
— 50 g + -
- 1-2 cloves + -
- 2 tbsp. + -
- 1 tbsp. + -
- taste + -
Sweet paprika - to taste + -
- taste + -

Step-by-step preparation of potato, zucchini and chicken stew

Peel the onion, cut into quarters and chop into thick strips.
Cut the pepper in half, remove the seeds and treat it in the same way as with the onion.
We clean and shred the carrots on a coarse grater.
Peel the zucchini and potatoes and cut them into two to three centimeter cubes.
Dip whole tomatoes in boiling water for a minute, transfer them with a spoon to cold water and let cool, then peel them, remove stems and grind them with a blender.
Cut the chicken into 8-10 pieces, peel and finely chop the garlic.
Heat the oil in a frying pan, add the garlic and quickly fry it until an appetizing red color, then lay out the chicken pieces and fry them on both sides for three to four minutes.

At this stage, you need to let the meat set into a crust, preventing the juice from escaping, so cook over high heat. For frying, take a wide frying pan on which the chicken pieces will lie freely without touching.

Place the pieces of meat in a saucepan and pour two glasses hot water, bring to a boil, reduce heat, cover with a lid and leave to simmer.
The heat must be adjusted so that the liquid under the lid stirs slightly, but does not bubble, so that the pleasant smell of fried chicken remains in the gravy and does not evaporate with the steam.

The stewing time depends on the type of chicken: twenty minutes is enough for a store-bought broiler, domestic or farm poultry needs to be simmered twice as long, but in this case our stew will be more rich and fragrant.

Place the chopped onion in a frying pan with the remaining fat and fry over high heat until golden brown (do not forget to stir - the onion should not burn!).
Place the carrots and peppers into the yellowed onions and fry, stirring, for another five minutes. During this time, fresh vegetables will be soaked in hot fat and become slightly soft.
Add ground tomatoes to the vegetables and stir, evaporating until the yogurt or liquid sour cream becomes thick. If we used paste instead of fresh tomatoes, then put it in a frying pan and let it fry for one or two minutes to get rid of the grassy taste of raw tomato paste.
Add chopped zucchini to the roast, mix everything together, turn down the heat slightly, cover with a lid and simmer the vegetables for another fifteen minutes, until the zucchini becomes soft. Stir the vegetables from time to time to prevent them from burning.
Place potatoes in a saucepan with chicken, add salt and simmer until half cooked. On average, this takes 7-10 minutes (from the moment of boiling), but the time may vary depending on the type of potato. Therefore, we check the readiness by fishing out one piece - it should be soft on the outside and slightly damp on the inside.

You need a heaping teaspoon of salt in this volume of stew, but if we took salted tomato paste, then we should add salt to the gravy carefully.
Add vegetables from the frying pan to the meat and potatoes, add vinegar, spices, mix everything, taste for salt and pepper, cover with a lid and simmer for another 10-15 minutes.

The amount of spices depends on taste preferences: 1 tsp. black pepper will give the stew a light aroma and a slight pungency; a larger dose will provide a rich pungency and a thick aroma, emphasizing the taste of vegetables. Paprika will add a specific flavor and rich red color to the dish.

Turn off the heat, add chopped herbs, stir and let our stew sit under the lid for about half an hour. Serve to the table.

Bon appetit!

Step-by-step recipes for preparing vegetable stew with chicken, potatoes, green beans, zucchini and cabbage

2018-04-18 Rida Khasanova

Grade
recipe

7527

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

11 gr.

3 gr.

Carbohydrates

9 gr.

112 kcal.

Option 1: Classic recipe for vegetable stew with chicken

The recipe for vegetable stew came from France. Initially, it was a dish of separately fried ingredients, meat and vegetables, which were then stewed together to form a thick brew. Then the recipe was simplified somewhat, and now the stew is vegetable stew with meat.

You can use any meat, but with poultry the dish is prepared the fastest and turns out nutritious, but dietary. There are many ways to cook: in a saucepan, frying pan, slow cooker or oven.

Ingredients:

kilogram of chicken;
three onions;
kilogram of potatoes;
salt, ground pepper;
two carrots;
two to three glasses of vegetable broth (or water);
a couple of cloves of garlic;
a bunch of fresh herbs.

Step-by-step recipe for vegetable stew with chicken and potatoes

Wash the chicken, remove the skin and trim the meat from the bones.

Peel the onion and rinse cold water. Cut off the peel from the carrot and also rinse the root crop with water.

Chop the onion into cubes and grate the carrots through a coarse grater.

Pour into a thick-walled saucepan sunflower oil and heat it over high heat. Add chopped vegetables and fry until the onion turns golden.

Add chicken meat, cut into small pieces, to the vegetables. Mix well and continue frying over medium heat for another 12-15 minutes, occasionally stirring with a spoon.

Peel the potatoes, rinse and cut into medium cubes. Add to the pan with meat, salt and sprinkle with ground pepper.

Remove the garlic from the shell and pass through a press, add to the ingredients in the pan.

Heat vegetable broth or water and pour over the vegetables and meat when the potatoes are lightly browned in the oil. Stir and turn the heat to maximum. When the water begins to boil, reduce the heat to low and simmer until the liquid has almost completely evaporated.

Sprinkle the finished stew with fresh finely chopped dill or parsley and serve.

Option 2: Quick recipe for chicken vegetable stew with green beans

To quickly prepare dinner for the whole family, you can use this simple vegetable stew recipe. Thanks to the fact that chicken meat and vegetables are cooked in a matter of minutes, household members will not have to wait long.

Ingredients:

500 gr. chicken fillet;
500 gr. green beans;
two bell peppers;
two tomatoes;
bulb;
a clove of garlic;
two tablespoons of sour cream;
a tablespoon of flour;
spices, fresh herbs and salt.

How to quickly cook chicken vegetable stew

Peel the onion, chop it with a knife and pour it into a deep frying pan. Fry until golden in vegetable oil.

Beans - you can take frozen ones - peel and cut into pieces of 2-3 cm.

Remove the stem from the bell pepper and cut into thin strips. Finely chop a clove of garlic with a knife.

Rinse the tomatoes in water and cut into small cubes.

Wash the fillet, remove the films, cut into small pieces and add to the onion. Fry until the meat begins to brown, then pour in a little boiling water and cover the pan with a lid. Simmer for a few minutes.

Pour all the other vegetables into the frying pan, stir, and add a little water if necessary. Simmer for about fifteen minutes.

Mix flour and sour cream in a cup and add the filling to the almost finished stew. Stir and after boiling simmer over moderate heat for a couple of minutes

Before serving, decorate each portion of the stew with fresh herbs, finely cutting them. If desired, you can use any other beans in the recipe.

Option 3: Vegetable stew with chicken in a slow cooker

Preparing stew in a slow cooker is so simple that even a novice cook can handle the dish. The vegetables are so saturated with each other’s aromas and meat juice that the result is an unusually tasty and tender brew.

Ingredients:

kilogram of chicken;
three potatoes;
two eggplants;
two bell peppers;
two onions;
two carrots;
three tomatoes;
spices and salt;
vegetable oil;
greenery.

How to cook

Wash the chicken, cut off the skin and fat, remove the membranes. Cut the fillet into small cubes, and the bone parts into larger pieces. Place in a deep bowl, sprinkle with salt, spices and mix well.

Peel the onion and carrot and cut into small cubes. If desired, carrots can be grated on a coarse grater.

Peel the bell pepper from the seed box, rinse and cut into squares.

Cut off the stems of eggplants and tomatoes. Cut the vegetables into cubes of at least 2 cm.

Pour oil into the multicooker bowl and turn on the frying mode. Place the chicken pieces into it, let it fry a little, then add the onion and stir.

After a couple of minutes, add carrots to the bowl, after another 3-4 minutes - the rest of the vegetables, except tomatoes. Add salt and pepper to the mixture, stir and cook for 3-5 minutes, stirring occasionally. After this, add the tomatoes.

Gently stir all ingredients into the bowl and cover tightly with a lid. Turn on the extinguishing mode for 35-40 minutes.

When the multicooker signals that the dish is ready, chop fresh herbs and sprinkle them over the stew. Can be served immediately for lunch or dinner.

Option 4: Vegetable stew with chicken and cabbage

Vegetable dishes are always easy and quick to prepare, which is why they are so popular. If you add dietary poultry to them, you get a light and satisfying lunch or dinner. The main advantage of cabbage stew is that this vegetable is available at any time of the year and is very healthy.

Ingredients:

kilogram of cabbage;
two carrots;
two chicken fillets;
Bay leaf;
a pinch of salt;
a teaspoon of sugar;
three tablespoons of sour cream;
a little fresh dill.

Step by step recipe

Wash and peel all vegetables thoroughly. Chop the cabbage thinly, chop the carrots on a coarse grater, and cut the onion into half rings.

Wash the chicken fillet and divide into small pieces.

Pour a little vegetable oil into a thick-bottomed pan (or cauldron). Heat it thoroughly over medium heat, place the chicken pieces into the pan and fry, turning them over from time to time, for about 3-4 minutes.

Pour all the prepared vegetables into the pan and cook for 5-6 minutes. After this, reduce the heat, cover with a lid and continue cooking for another 20 minutes.

Salt the stew, add your favorite spices, sugar and add a bay leaf. Mix well and simmer for nine minutes.

At the end of stewing, add sour cream to the food, stir, sprinkle with finely chopped dill and after a couple of minutes remove from heat.

Cabbage stew with chicken fillet can be served as a separate dish or complemented with baked potatoes.

Option 5: Vegetable stew with zucchini and chicken

Chicken and zucchini take about the same time to cook, so a stew made from these products will be very helpful when you need to quickly prepare lunch or dinner.

Ingredients:

four small zucchini;
two chicken fillets;
two tomatoes;
three cloves of garlic;
several sprigs of parsley;
200 gr. sour cream;
one and a half tablespoons of flour;
salt, ground black pepper.

How to cook

Rinse young zucchini well. You don’t have to cut off the thin skin, but divide the vegetable into cubes.

Wash the tomatoes and cut into medium cubes. It is best to take varieties with dense pulp.

Wash the chicken fillet, cut off the membranes. Divide the pulp into small pieces.

Peel the garlic cloves and finely chop with a knife or pass through a garlic press.

Pour a little oil into a saucepan; you can use butter instead of vegetable oil. Heat and add zucchini cubes. Fry over high heat until golden brown, stirring constantly. Add flour, ground pepper, stir and turn off the heat.

In a separate bowl, fry pieces of chicken fillet in vegetable oil, sprinkled with salt and pepper to taste.

Add zucchini and other vegetables to the meat. Pour in sour cream and mix well. Cook over moderate heat until the liquid begins to bubble.

Pour chopped herbs and garlic into the stew, stir and serve after 5-10 minutes. You can prepare garlic sauce as an addition.

Option 6: Vegetable stew with chicken breast in the oven

Stew with vegetables and chicken breast is what you need when you want light, bright and tasty food. You can feed not only your family with this dish, but also present it to guests, it looks so beautiful.

Ingredients:

kilogram of potatoes;
small chicken breast;
two tablespoons of soy sauce;
salt;
ground black pepper;
a teaspoon of dried Provençal herbs;
half a glass of cream;
eggplant;
200 gr. cherry tomatoes in their own juice;
a small bunch of green onions;
50-60 gr. cheese;
two tablespoons of vegetable oil.

How to cook

Peel the potatoes, rinse and cut into thin half rings. Spread in an even layer on the bottom of the baking dish.

WITH chicken breast remove the skin, remove films and fat, cut the meat from the bone and divide it into small pieces.

Place the meat on a layer of potatoes. Sprinkle salt, spices and ground pepper on top. Pour in cream and butter. Stir everything, cover with a sheet of food foil and place in the oven for forty minutes at 180-190 C. After half the specified time, stir the contents of the mold and bake again.

Wash the eggplants, cut off the stem and chop into strips. Cut the cherry tomatoes into 2 parts, wash the greens and cut into small pieces. Grind the cheese on a grater with medium or large holes.

Remove the pan with potatoes and chicken from the oven, mix with vegetables and bake again, lowering the temperature to 150 C.

After a quarter of an hour, add cheese to the stew and cook for another 5-6 minutes.

Delicious aromatic vegetable stew with chicken is ready! Bon appetit!

Stew is a dish rich in vitamins, healthy and very tasty. It is considered filling, especially if fried meat is added to it. Vegetable stew with chicken is prepared with various products, thus diversifying your summer (and not only!) menu for at least a week.

To prepare a delicious dish according to a traditional recipe you need:

chicken fillet – half a kilo;
3 zucchini and tomatoes;
2 each eggplant, onion, potato and bell pepper;
carrot;
a clove of garlic;
salt, spices and herbs to taste.

All vegetables and meat are pre-washed, dried and cut into pieces of the same size.

After this, proceed directly to preparing the dish:

Fry the onion until transparent.
Add carrots and fry for another 5 minutes.
Add chicken pieces and fry for another 10 minutes.
Stir in the zucchini, continuing to fry.
After 5 minutes, add the eggplants, stir well and simmer for the same amount of time.
Pour in half a glass of boiling water and stir.
Add potatoes, cover, reduce heat.
Simmer for a third of an hour, stirring occasionally.
Add tomatoes and peppers, simmer for another 10 minutes.
Add salt, stir in seasonings, finely chopped garlic and herbs.

Turn off the heat and leave the stew on the stove for about another half hour. This will give the finished dish a brighter taste and aroma. The stew is consumed not only hot, but also cold.

Cooking a delicious dish in a slow cooker

You can cook in a slow cooker easily and profitably. The dishes turn out healthy because With this method of preparation, few vitamins are lost. In addition, vegetable stew with chicken in a slow cooker will have excellent taste and aroma, since it is cooked in its own juice!

To prepare you will need the following set of products:

chicken fillet – 0.6 kg;
3 tomatoes, carrots, potatoes and onions;
bell pepper- 1 PC.;
fresh herbs, seasonings and salt;
sunflower oil.

Step by step recipe:

Divide the washed meat into equal pieces, coat with spices and salt, leave for 10-15 minutes to marinate.
After this, fry well until a crust forms in the “Fry” mode with the lid open. This will take about a quarter of an hour. You can also select the baking mode for this purpose.
While the fillet is fried, you need to wash and cut the vegetables: peppers into strips, onions depending on preference, and the rest into cubes.
Add onion and carrots to the fried chicken and fry for 5 minutes.
Add the remaining vegetables, stir well, and add salted water. The volume of liquid depends on the preferred consistency of the finished dish: to get a liquid dish, the water should cover the vegetables completely, to prepare a thicker stew - by 2/3.
Close the multicooker, set the “Stew” mode and set the timer for half an hour.
After 25 minutes, add chopped herbs and spices. Simmer for the remaining time.

After turning off the timer, you can leave the stew to “ripen” in the heating mode for about another third of an hour. Then it will turn out more tasty and aromatic.

How to cook vegetable stew with chicken and eggplant?

The recipe for this version of stew is as simple as the previous ones.

It includes the following ingredients:

0.6 kg chicken fillet;
eggplant;
a couple of onions;
3-4 tomatoes;
3-4 pcs. sweet pepper;
4 spoons of tomato sauce;
several bay leaves;
spices and salt;
a bunch of parsley;
sunflower oil.

Step by step recipe:

Peel and cut the vegetables: peppers into strips, tomatoes into slices, eggplant and onions into small cubes.
Cut the meat into medium-sized cubes.
In a heated bowl (frying pan or casserole) fry the meat pieces in oil for 5 minutes.
Add prepared vegetables, bay, spices and salt, mix well and simmer for 10 minutes.
Stir in the sauce and simmer for another 5 minutes.
Sprinkle with finely chopped herbs and serve hot.

With potatoes and cabbage

Required ingredients:

0.6 kg potatoes;
0.5 kg chicken fillet;
300 g carrots;
150 g onion;
700 g cabbage;
3 cloves of garlic;
a couple of spoons of tomato paste;
2/3 glass of water;
sunflower oil;
herbs, spices and salt.

We prepare products:

Rinse the meat, dry it and cut into medium-sized cubes.
Cut the potatoes into cubes.
Finely chop the garlic.
Finely chop the cabbage.
Cut the peeled onion into cubes.
Grate the carrots (coarsely).
Dissolve the tomato in water, add salt, stir in spices and herbs.

Prepare the stew:

Fry the potatoes in hot oil until browned and place in a casserole.
In the frying pan where the potatoes were fried, brown the meat, then transfer it to the cauldron.
Mix the cabbage with carrots and onions, knead lightly with your hands, and then fry for about 8 minutes. Then transfer to potatoes and meat.
Pour the prepared tomato paste sauce over the entire mass and simmer until the liquid evaporates.
10 minutes before the dish is ready, stir in the garlic. You can add a couple of bay leaves at the same time to enhance the smell.

With sour cream filling

Required ingredients:

half a kilo of chicken fillet;
the same amount of green beans;
a couple of bell peppers;
1-2 tomatoes;
bulb;
garlic clove;
a couple of spoons of sour cream (10%);
spoon of flour;
2 tablespoons sunflower oil;
spices, salt, herbs - to taste.

Creating a dish involves the following steps:

The onion is finely chopped and fried until golden.
The beans are cleaned and divided into small cubes (2-3 cm). If it is frozen, then it does not need to be defrosted.
The pepper is peeled and cut into strips.
The garlic is chopped.
Tomatoes are cut into slices.
The meat is cut into small cubes and fried until browned. Then pour in a little boiling water and simmer until softened, covering with a lid.
Add onions, peppers, beans, garlic and spices. Simmer for a quarter of an hour.
Add the tomatoes and simmer over low heat until they soften.
Prepare the filling: mix sour cream with flour.
Season the dish with this mixture, bring to a boil and, reducing the heat, simmer for another 3-4 minutes.
It remains to sprinkle with chopped herbs.

Vegetable stew with Mexican chicken

You can diversify your daily menu with stew prepared in the Mexican style: spicy and sweet.

You will need the following products for half a kilo of chicken fillet:

canned corn – 350 g (it can be replaced with canned or boiled green beans);
2-3 pcs. tomatoes, carrots and bell peppers;
a couple of onions;
sunflower oil;
spices: hot ground chili pepper, dried paprika, cinnamon, dried garlic;
salt.

Vegetables are pre-peeled and cut: onions - into half rings, carrots - into small cubes, peppers - into strips, tomatoes - into small slices. The meat is washed, dried and divided into portions. Liquid is removed from canned vegetables (drained).

How to cook:

Fry the onion a little over medium heat.
Add carrots, fry for another 2-3 minutes.
Stir in pepper and fry a little more.
Add tomato slices and simmer until softened.
Stir in corn or beans and spices, add salt.
Add meat pieces, stir well and simmer for 10 minutes.
Sprinkle with herbs (if desired).

Chakhokhbili - step-by-step recipe

Traditionally this dish is prepared from pheasant. But in budget option its meat is replaced by chicken.

To create the stew you need to prepare:

1 kg chicken legs;
a couple of onions;
3 tomatoes;
a bunch of greens: cilantro and basil;
hot pepper;
3 garlic cloves;
a teaspoon of “khmeli-suneli” seasoning;
a tablespoon of butter.

Preparing the dish is quite simple:

Fry the meat in a frying pan until golden brown.
Finely chop the peeled tomatoes and add to the frying pan. Simmer everything for about a quarter of an hour.
Cut the onion into medium cubes, fry until golden in a separate container, add to the meat and simmer for about half an hour.
Stir in finely chopped pepper, garlic, herbs, sprinkle with spices. Simmer for 6-8 minutes.

The finished dish is served with mashed potatoes or boiled rice.

With zucchini

To prepare chicken and zucchini stew, you will need the following ingredients:

3 chicken thighs, legs or fillets;
6 medium potatoes;
medium sized zucchini;
3 tomatoes;
a couple of carrots;
half a head of cabbage;
bulb;
0.4 kg sour cream;
a bunch of fresh herbs;
salt and spices to taste.

First prepare the meat and vegetables:

the meat is cut into pieces and rolled in spices and salt;
cut the onion into half rings or larger (as you like);
grate the carrots on a grater (large);
cabbage is chopped;
potatoes, tomatoes and zucchini are cut into small cubes;
Finely chop the greens.

The following actions:

All products are placed in an oiled container (deep frying pan or cauldron) in the following order: onions, chicken pieces, carrots, tomatoes, zucchini, cabbage, and then potatoes. Each layer is sprinkled with chopped herbs.
The mixture is poured with salted water and simmered for about half an hour.
After the time has passed, sour cream is placed on top, mixing it a little with the top layer to prevent the formation of a crust, and simmer until fully cooked.

When the stew is cooked, leave it with the lid closed for about another quarter of an hour. Then the taste of the finished dish will be brighter and richer.

Vegetable stew from zucchini with chicken is best prepared during the ripening season of vegetables, when they are still juicy with tender skin.

The combination of juicy zucchini with chicken fillet and other vegetables will greatly appeal to lovers of hearty but low-calorie dishes.

We will prepare all the products according to the list. You can add your own to these vegetables if you wish.

Cut the chicken fillet into small strips. Pour vegetable oil into a frying pan and fry the chicken fillet for 10 minutes, stirring, over high heat, until golden brown.

We wash and peel all the vegetables. Cut carrots and zucchini into strips, cut peppers and onions into half rings. Cut the tomato into cubes; you can leave the peel on the tomato.

First, add carrots and onions to the chicken in the pan, simmer the vegetables for 6-7 minutes.

Now add bell peppers and zucchini. Fry everything together for another 10 minutes.

Add sour cream, salt, pepper, seasoning for vegetables.

At the very end, add the chopped tomato. Mix everything and simmer under the lid for another 15 minutes.

Serve the prepared vegetable stew of zucchini with chicken hot, or directly in the frying pan.

Bon appetit!

By 10/31/2015

O vegetable stew, supplemented tender chicken, perfectly diversifies the autumn diet. It is prepared very quickly and simply: chicken pieces are fried in oil, then vegetables are added one by one.

The heat should be kept at medium level during cooking so that the dish is stewed and not fried. Vegetable stew can be served as a main dish or supplemented with a side dish.

Ingredients

Chicken - 800 g
Zucchini - 300 g
Onion - 100 g
Carrots - 100 g
Bell pepper - 100 g
Tomatoes - 100 g
Vegetable oil - 50 g
Garlic - 2-3 cloves
Salt, pepper, spices - to taste

Step-by-step cooking process at home

We prepare all the necessary products. There are no carrots in the photo, but they should be added too. This makes the dish tastier and looks more appetizing. You can take chicken in any form: fillet, drumsticks, thighs or breast. The example uses a set for chakhokhbili.

Wash the chicken, remove the skin and trim off excess fat. Cut into small pieces, or even with the seeds. Heat vegetable oil in a frying pan and quickly fry the meat. It should be covered golden brown crust, then the chicken flavor will be more pronounced in the finished dish.

We clean, wash and grate the carrots on a coarse grater. Add to the pan, stir and reduce heat. Fry, stirring, for 5 minutes.

Peel and finely chop the onion and add to the stew. Stir and fry for another 5 minutes.

Wash the tomato and, if desired, remove the skin. Cut into cubes and pour into a frying pan. Cover with a lid and simmer for 5 minutes.

Meanwhile, peel and cut the pepper, also into medium cubes. You can take the fruit different colors, then the stew on the plate will look more elegant. Pour the pepper into the pan and simmer covered for 5 minutes.

Clean and cut the zucchini. If you have young zucchini on hand, you can add it whole. Remove the seeds from large zucchini. Add the zucchini to all the other vegetables, salt and pepper to taste. Add any spices for chicken. Stir and simmer for 10-15 minutes. Lastly, add the chopped garlic, turn off the stove and let the stew sit under the lid on the cooling burner for 10 minutes.

To get a complete hearty dish, put the stew and side dish in equal parts on a plate. For a light dinner, stew without a side dish is suitable.