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Chicken khashlama in a slow cooker

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1263
Kitchen Armenian
Calorie content 65.1 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 3.6 gr.
Fats * 2.5 gr.
Carbohydrates* 7.1 gr.
* per 100 gr. product
Chicken khashlama in a slow cooker
Content

The preparation of the Caucasian khashlama is simple, but it takes quite a long time. It is very convenient that during cooking, the dish does not need to be interfered with, turned over and something added in stages. In this process, you can very well fit a multicooker. It evenly heats the ingredients from all sides and does not allow the natural juices of the products to evaporate. As a result, khashlama turns out to be especially rich and aromatic.

Ingredients

Cooking process

step 1 out of 7
We prepare the vegetables right away, so that they can be quickly sent directly to the bowl later. Peel the potatoes, rinse and cut into circles of medium thickness. We wash the tomatoes, dry them, cut out the trace from the stalk and cut into circles similar to potatoes.
step 2 out of 7
Peel the onions and cut them into narrow feathers or half rings. Peel the garlic and cut it into thin transverse slices.
step 3 out of 7
We clean the bell peppers from seeds and stalks, after which we cut the pulp into thin strips.
step 4 out of 7
For khashlama, we use the fleshy parts of the chicken: thighs, legs or whole chicken legs. Cut off the excess skin and dry the chicken with a towel.
step 5 out of 7
Put half of the tomatoes cut into circles in the multicooker bowl. Salt and pepper lightly. Put the chicken on the tomatoes, sprinkle it with salt, black pepper and slices of garlic. Then we distribute half of the onions in an even layer. Put part of the bell pepper on the onion. Following the pepper, we send mugs of potatoes to the bowl. Sprinkle the potatoes with salt and black pepper. Then we repeat the layers and lay out the remaining products in the same sequence.
step 6 out of 7
After all the ingredients are placed in a bowl, finely chop the parsley and cilantro. We cover the surface layer with greens. We pour in the wine.
step 7 out of 7
We put the bowl in a multicooker, close the lid and select the "Quenching" mode for an hour and a half. It is important that the chicken and potatoes are completely soft. There is no need to stir the khashlama during cooking - it will not burn and will be stewed out evenly. We lay out the finished dish in portioned bowls along with the broth. Serve hot, sprinkled with fresh chopped herbs.

Bon Appetit!

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