Categories
Blanks for the winter
  1. home
  2. ➠ Meat dishes
  3. ➠ Khashlama
  4. ➠ Chicken khashlama in a cauldron

Chicken khashlama in a cauldron

0
1354
Kitchen Armenian
Calorie content 61.3 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 4.4 gr.
Fats * 2.6 gr.
Carbohydrates* 7 gr.
* per 100 gr. product
Chicken khashlama in a cauldron
Content

It is very convenient to cook khashlama in a cauldron - it is easy to mix the ingredients during frying and you can be sure that there will be no burning. The thick walls of the cauldron slowly transfer heat, which ensures an even cooking of the dish. To save time spent on cooking khashlama, we recommend preparing all vegetables at once: rinse and cut into pieces of the desired size. Then all that remains is to fold them in layers in a cauldron and send them for extinguishing.

Ingredients

Cooking process

step 1 out of 11
Peel and cut onions into thin rings or half rings.
step 2 out of 11
We clean the bell peppers from seeds and stalks, after which we cut the pulp into segments.
step 3 out of 11
We clean the carrots from the top skin, wash and cut into transverse circles.
step 4 out of 11
Preparing the chicken. In this case, we use the hips. Legs or whole legs are also great. Dry them with paper towels, sprinkle with salt and black pepper. Let sit and marinate while we prepare the rest of the ingredients.
step 5 out of 11
Peel the garlic and chop it finely with a knife.
step 6 out of 11
We wash the tomatoes, dry them, cut out the trail from the stalk and fill them with boiling water for five to seven minutes. After that, drain the hot water and remove the surface skin from the tomatoes. Cut the peeled tomatoes into slices.
step 7 out of 11
We wash the cilantro and chop it with a knife.
step 8 out of 11
Finely chop the washed dill greens.
step 9 out of 11
Now we "collect" khashlama for subsequent extinguishing. We put a layer of chopped tomatoes on the bottom of the cauldron. There is no need to add oil. Salt lightly.
step 10 out of 11
We spread some of the onions, carrots and bell peppers. Next, distribute some of the chopped greens. Now we spread the prepared chicken. Sprinkle chopped chives on it. On top of the thighs, again lay the remaining vegetables in layers: tomatoes, onions, carrots, bell peppers and greens. Do not forget to lightly salt the layers. Layers can be repeated as many times as necessary - according to the presence of ingredients. Finally, sprinkle the surface of the khashlama with salt, suneli hops, paprika and add the whole chili pepper.
step 11 out of 11
We close the cauldron with a lid, put it on the stove and bring the contents to a boil. Then lower the temperature to the minimum and cook with a low boil for an hour and a half until the chicken is soft. You do not need to stir during stewing. Serve the finished khashlama hot, spreading it into portioned bowls along with the broth. Sprinkle the surface of the food with fresh chopped herbs.

Bon Appetit!

Similar recipes

leave a comment

Name
Email
Text *