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Lagman with chicken in Uzbek

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1066
Kitchen Central Asian
Calorie content 81.5 kcal
Portions 6 port.
Cooking time 50 minutes
Proteins * 5.1 gr.
Fats * 2.8 gr.
Carbohydrates* 11.9 gr.
* per 100 gr. product
Lagman with chicken in Uzbek
Content

While traditional lagman is made with beef, options are always possible. If you like less high-calorie food, then beef can be substituted for chicken meat. Another plus of chicken lagman is a faster cooking process.

Ingredients

Cooking process

step 1 out of 7
Wash the meat and cut into cubes.
step 2 out of 7
Peel the onions and carrots, cut into cubes.
step 3 out of 7
Heat vegetable oil in a heavy-bottomed skillet or pan. Lay out the chicken and fry on all sides.
step 4 out of 7
Then add the onions and carrots to the chicken, continue to fry until the carrots are tender.
step 5 out of 7
Peel the potatoes, cut into cubes and add to the other ingredients. Then pour in the water. Season the dish with salt and simmer for 15 minutes after boiling.
step 6 out of 7
Wash the tomatoes and peppers and cut into cubes. Add vegetables to lagman, continue to simmer for 20-25 minutes.
step 7 out of 7
Boil the noodles until tender, add a tablespoon of vegetable oil during cooking. Then discard the noodles in a colander, when the liquid drains, transfer it to a saucepan with lagman. At the end of cooking, add chopped herbs and minced garlic to the dish. Serve hot.
 

Bon Appetit!

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