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Chicken shurpa in a cauldron

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2241
Kitchen Eastern
Calorie content 44.3 kcal
Portions 8 port.
Cooking time 105 minutes
Proteins * 1.7 gr.
Fats * 3.1 gr.
Carbohydrates* 5.1 gr.
* per 100 gr. product
Chicken shurpa in a cauldron
Content

For everyone who loves simple home cooking, I highly recommend making an appetizing chicken shurpa in a cauldron. The cooking process is quite simple, and the result is a hearty and bright dish that can be prepared both for every day and for a festive table.

Ingredients

Cooking process

step 1 out of 12
Wash chicken drumsticks well, pat dry with paper towels. Pour the required amount of vegetable oil into the cauldron, heat well, put the chicken and fry until an appetizing golden brown crust over high heat.
step 2 out of 12
Then add salt and black pepper to taste.
step 3 out of 12
Wash the young potatoes thoroughly and cut into large slices and send them to the cauldron. Fry until appetizing. If the potatoes are small, then you do not need to cut them.
step 4 out of 12
Wash the carrots well and then peel them using a vegetable peeler. Then cut into large pieces and send to the cauldron.
step 5 out of 12
Wash the tomatoes thoroughly in cool running water. Then remove the stalk, if you wish, you can remove the skin, and cut into large pieces. Place with the rest of the ingredients.
step 6 out of 12
Wash the bell peppers, carefully peel from seeds and core, rinse and dry. Coarsely chop the peeled bell pepper and send to the cauldron, stirring occasionally, fry for several minutes. Use different colored bell peppers to make the dish brighter.
step 7 out of 12
Then add tomato paste and cover with water so that it completely covers the ingredients. Salt again.
step 8 out of 12
Bring to a boil, reduce heat. Cover and cook for about 1 hour.
step 9 out of 12
Meanwhile, peel the garlic, rinse under cold water, and cut into thin slices. Rinse your favorite greens thoroughly in cool water, and then shake off excess moisture and chop with a knife. I used parsley. Then put in a mortar and rub until smooth.
step 10 out of 12
Roll the finished unleavened dumplings dough into a thin layer using a rolling pin. Spread the chopped parsley and garlic mass evenly over it. Roll out the dough into a roll.
step 11 out of 12
Then cut into small pieces and place in a cauldron on top. Cover and cook over low heat for 15 minutes.
step 12 out of 12
Serve the appetizing chicken shurpa cooked in a cauldron in portions.

Bon Appetit!

 

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