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Chicken khashlama on the stove

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1022
Kitchen Armenian
Calorie content 63.2 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 4.6 gr.
Fats * 3 gr.
Carbohydrates* 6.8 g
* per 100 gr. product
Chicken khashlama on the stove
Content

Khashlama is a very “convenient” dish. We put all the ingredients in a saucepan, close the lid and send them to the stove. Then the dish is prepared "by itself", in its own juice, without burning and without requiring any participation of the hostess. But you need to be patient: it will take at least an hour to wait for the khashlama to be ready. We recommend serving the dish generously sprinkled with herbs.

Ingredients

Cooking process

step 1 out of 6
We use chicken legs to make khashlama. Dry them with paper towels, cut off excess skin if necessary. Put prepared chicken on the bottom of a thick-walled saucepan, sprinkle with salt and black pepper.
step 2 out of 6
You can immediately put the pot of chicken legs on the stove over a low heat. While the chicken is heating up, without wasting time, you can already lay the vegetables sequentially. Peel the onions and cut them into half rings. We spread it on the chicken.
step 3 out of 6
Peppers are cleaned of seeds and stalks, after which we cut the pulp into thin strips. We spread the chopped peppers after the onions. If possible, it is better to use multi-colored peppers - this will make khashlamu more colorful and attractive.
step 4 out of 6
The next layer is potatoes. We clean it, wash it and cut it into small cubes. Spread evenly over the peppers.
step 5 out of 6
We wash the tomatoes, dry them, cut out the trace from the stalk and cut into small pieces. If cherry is used, then it is enough to cut them into halves. We spread the tomatoes on the potatoes. Finely chop the cilantro and parsley with a knife, then distribute over the tomatoes. Sprinkle the herbs with salt, black pepper, paprika and chopped chives. Pour in water and close the lid.
step 6 out of 6
Heat the contents of the saucepan to a boil. From this moment, we simmer the khashlama with a low boil for an hour and a half. After the specified, we check the degree of readiness of the chicken by piercing it with a knife - the blade should enter very easily, without resistance. Serve hot khashlama, spreading it into portioned bowls and sprinkling with fresh chopped herbs.

Bon Appetit!

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