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How to make chicken khashlama at home

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1397
Kitchen Armenian
Calorie content 46.4 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 3.2 gr.
Fats * 1.8 gr.
Carbohydrates* 5.6 g
* per 100 gr. product
How to make chicken khashlama at home
Content

Khashlama, popular in the Caucasus, is very similar to what we are used to calling stew. There are, however, their own distinctive features. Firstly, this is a vegetable broth - there is quite a lot of it, and it is very rich. Secondly, it is an obligatory meat component, in this case - chicken. The meat is stewed in broth and turns out to be tender, melting in the mouth. Khashlama can simultaneously serve as both the first and second course, while it will provide satiety for a long time.

Ingredients

Cooking process

step 1 out of 10
For the preparation of khashlama, we use the fleshy parts of the chicken - thighs, legs, chicken legs. It is better not to use the breast, since it is rather dry. Dry the chicken pieces with paper towels.
step 2 out of 10
We put the chicken in a thick-walled pan, sprinkle with salt and black pepper. Mix the pieces together and put the pan on the stove over a small fire. While the chicken is warming up, we will consistently lay vegetables.
step 3 out of 10
Peel the onions and cut them into narrow feathers or half rings. Peel and chop the garlic. Spread the onion and garlic in an even layer over the chicken.
step 4 out of 10
Peel the carrots, wash and cut into small circles. We also distribute them on the onion in an even layer.
step 5 out of 10
The next layer is medium sized peeled potato cubes.
step 6 out of 10
We wash the tomatoes, dry them, cut out the trace from the stalk and cut into small pieces. We spread half of the total amount of tomatoes on the potatoes.
step 7 out of 10
We clean the bell peppers from seeds and stalks, after which we cut the pulp into thin strips. We spread the chopped peppers after the tomatoes.
step 8 out of 10
We wash the zucchini, cut off the ends and cut into semicircles. We put them on peppers.
step 9 out of 10
The last layer is the remaining tomatoes. Sprinkle them with salt, black pepper and paprika. We close the saucepan with the ingredients with a lid and bring the contents to a boil. After that, we stew the khashlama at the minimum temperature for an hour and a half.
step 10 out of 10
After the specified time has elapsed, open the pan and pierce the chicken with a thin knife - it should be completely soft and easily disintegrate into fibers. Serve the finished khashlama hot, spreading it into portioned bowls and sprinkle with chopped herbs.

Bon Appetit!

 

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