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Lagman with chicken in a saucepan

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838
Kitchen Central Asian
Calorie content 101.8 kcal
Portions 5 port.
Cooking time 70 minutes
Proteins * 3.9 gr.
Fats * 3.3 gr.
Carbohydrates* 17.2 g
* per 100 gr. product
Lagman with chicken in a saucepan
Content

Lagman is a bright representative of Uzbek cuisine, which can be served on the table as a soup or as a main course, it depends on the amount of gravy. Usually lagman is made from beef or lamb, but with chicken it turns out to be incredibly tasty.

 

Ingredients

Cooking process

step 1 out of 7
Wash the chicken and cut into small pieces.
step 2 out of 7
Cut the carrots and bell peppers into cubes. Peel the onion and cut into half rings.
step 3 out of 7
Pour the oil into a saucepan with a thick bottom, heat it, then put the chicken, fry it until golden brown. Next, put onions, peppers and carrots, stir and simmer all together for 10-12 minutes.
step 4 out of 7
Loan add diced eggplant, simmer for 7 minutes.
step 5 out of 7
Scald the tomatoes, peel and cut into cubes. Add the tomatoes and tomato paste to the saucepan.
step 6 out of 7
Then pour in hot water or broth, add salt, sugar and dry spices, stir and simmer for 10-15 minutes. Then add the chopped cabbage, simmer for 10 minutes. Finally, add the chopped garlic and cover the gravy with a lid, let the dish sit for 10-15 minutes.
step 7 out of 7
During this time, cook the noodles and discard in a colander. Divide the noodles into bowls, top with the meat gravy and sprinkle with chopped greens. You can serve lagman on the table.
 

Bon Appetit!

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