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Chicken khashlama with potatoes

0
1574
Kitchen Armenian
Calorie content 69.8 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 4.1 gr.
Fats * 6 gr.
Carbohydrates* 8.6 gr.
* per 100 gr. product
Chicken khashlama with potatoes
Content

Traditionally, khashlama is cooked with lamb, but if you don't like this type of meat, then no one forbids using, for example, chicken. With the bird, khashlama turns out to be more tender and easier for digestion. Chicken cooks pretty quickly, which means that you won't have to stew the dish for a long time, unlike options with red meat. For a characteristic taste, add beer to khashlama before stewing and use traditional spices.

Ingredients

Cooking process

step 1 out of 8
We recommend using chicken thighs or legs - they give a rich broth, and contain a sufficient amount of meat. Dry the chicken parts with paper towels, sprinkle with salt, black pepper and suneli hops. Heat a small amount of vegetable oil in a cauldron or thick-walled saucepan. Fry the chicken until golden brown at medium-high stove temperature. Then we reduce the temperature of the stove to a minimum and start laying vegetables. Peel the onions and cut them into thin half rings. Spread them evenly over the fried chicken pieces.
step 2 out of 8
We clean the carrots from the top skin, wash and cut into thick circles. We distribute them over the onion.
step 3 out of 8
We clean the bell peppers from seeds and stalks, after which we cut the pulp into segments. We spread the chopped peppers after the carrots.
step 4 out of 8
Peel the potatoes, rinse and cut into large cubes. We spread them on top of a layer of peppers
step 5 out of 8
We wash the tomatoes, dry them, cut out the trace from the stalk. Cut the tomatoes into slices. Peel the garlic and chop it with a knife. Put the garlic and tomatoes in the cauldron after the potatoes.
step 6 out of 8
Lastly, sprinkle the surface with salt and chopped parsley, then pour in the beer.
step 7 out of 8
Close the khashlama with a lid and bring to a boil. Then we reduce the temperature of the stove to the minimum and cook with a low boil for an hour until the chicken is completely soft. There is no need to stir hashlam. Moreover, it is not advisable to even open the lid during extinguishing. At the very end of the cooking time, you can check the degree of doneness of the meat with a thin knife.
step 8 out of 8
Serve the finished khashlama hot, spreading it into deep portioned bowls along with the broth.

Bon Appetit!

 

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