Chuvash-style khashlama from chicken
0
1366
Kitchen
Caucasian
Calorie content
84.8 kcal
Portions
4 port.
Cooking time
60 minutes
Proteins *
5.2 gr.
Fats *
8.8 g
Carbohydrates*
10.2 g
If you compare different khashlama recipes, you will notice that the Chuvash-style version includes a smaller variety of vegetables. The basis of the dish is potatoes, carrots and meat. In this case, the chicken. Everything is stewed together in broth until completely soft. Whether or not to fry the ingredients before stewing is a matter of taste and habit. But it is worth noting that after light browning of the components, the taste richness of khashlama is noticeably higher.
Ingredients
Cooking process
Heat a small amount of vegetable oil in a deep frying pan or thick-walled saucepan. Chop the onions into cubes and pour into hot oil. Next we send chopped garlic. Fry for a minute until translucent over medium heat and lay the chicken on top. Fry everything together for a couple of minutes, turn the chicken over to the other side.
We pour in water. You can adjust the amount of water to your liking: if you want a soup-like hashlama, you can add more liquid. Close the pan tightly with a lid and bring the contents to a boil. Simmer the dish for forty to fifty minutes until fully cooked. At the end of the process, we pierce the chicken with a thin knife - if the blade entered without the slightest resistance, the khashlama is ready. We serve hot food, spreading it out on portioned plates and pouring broth. Sprinkle with chopped parsley.
Bon Appetit!