Chicken beshbarmak

A non-classical recipe for a Kazakh dish, beshbarmak from chicken and stewed onions. A dish for a festive table made from boiled dough, chicken meat, and stewed onions.

Ingredients:

4 things. Luke
100 gr. drain oils
100 ml. vegetable oil
Parsley

For the test:

0.5 tbsp. water
2 pcs. eggs
0.5 tbsp. l. salt

For the broth:

1 chicken
1 PC. carrot
1 PC. onion
2-3 pcs. celery stalk
Bay leaf
Black peppercorns
Salt

Cooking process:

Prepare broth from a whole chicken in advance with the addition of carrots, onions, and celery stalks. Remove the finished chicken from the broth.
Prepare the dough. Add a spoonful of salt to a mug of water. Mix. Pour into a bowl. Beat in 2 eggs. Mix.
Add flour and knead the dough. The dough should be cool. Let the dough rest for 15-20 minutes.
Cut the onion into strips. Pour vegetable oil into a cauldron and add butter. Simmer the onion over low heat for a couple of minutes.
Chop the parsley. While the onions are cooking, you need to disassemble the chicken. Remove bones and skin. Break large pieces of chicken into smaller pieces with your hands.
The onion is ready, it has become transparent.
Take a piece of dough and roll it out thin. Cut into diamonds. Leave the dough on the table to dry.
Place pieces of dough into the boiling broth. Stir. Cook until done. The dough has boiled. Place the boiled pieces of dough on a plate. Place onions on top.
Then pieces of meat. Pepper the meat and sprinkle with parsley.
Again a layer of dough, onion, meat, pepper, sprinkle with parsley. Pour some broth over it.
When serving separately, pour the broth into a small bowl. Bon appetit.

Chicken beshbarmak in a slow cooker

Ingredients for 4 servings:

Chicken carcass – 1 piece
Onions – 5 pieces
Noodles for beshbarmak – 400 grams
Bay leaf - 3-4 pieces
Fresh dill - 20-30 grams (for serving)
Spices - To taste
Salt - To taste

Step by step:

When you need to quickly make a delicious dinner for the whole family, modern technology comes to our aid, and today I will tell you how to cook chicken beshbarmak in a slow cooker. This is a delicious Kazakh dish, which is usually made in a cauldron, using lamb, beef and horse meat, which takes a lot of time. Our recipe for making chicken beshbarmak in a slow cooker, on the contrary, is very simple and easy, the chicken cooks much faster, and we will take ready-made noodles, so it will take us no more than an hour and a half to do everything.
To begin, we thoroughly rinse the chicken under running water, cut it into portions and place the chicken in the multicooker bowl.
We also put two whole peeled onions, a bay leaf and salt into the bowl, fill everything with water and close the lid of the multicooker. Turn on the “Stew” (or “Soup”) mode and cook the chicken for one hour.
After an hour, the chicken will be completely ready, so we transfer it to a plate and separate the meat from the bones, and discard the onion and bay leaf.
Turn on the “Steam” mode and cut the remaining onion into rings. When the broth boils, dip the onion rings into it for a couple of seconds, then remove them and sprinkle half of the rings over the chicken.
Then add the noodles to the broth and cook until fully cooked.
After the noodles are cooked, use a slotted spoon to catch them and place them on a dish, and put pieces of meat and onions on it, sprinkle everything with the remaining onion rings and fresh dill on top.
As you can see, everything is quite easy and quick, but what an incredibly delicious dinner you get with this recipe. Bon appetit everyone!

Ingredients for 2-3 servings:

chicken leg (large) – 1 pc.;
potatoes (small) – 5-6 pcs.;
carrots – 2 pcs.;
onions – 1-2 pcs.;
bay leaf – 2 pcs.;
allspice – 2-3 pcs.;
water – 3 l.;
fresh parsley - for decoration;
butter;
Noodle dough:
chicken egg – 1 pc.;
flour (highest grade) – 250-350 g;
salt - to taste;
water – 0.5 tbsp.

How to cook beshbarmak from chicken and potatoes

One of the mandatory components of this dish is a rich and clear broth. This is where you should start preparing beshbarmak. To do this, fill the chicken with clean cold water; in no case should you speed up the cooking process and pour boiling water, this will only ruin the meat broth we need. Place on the fire and while the water with the poultry is boiling, cut the onions into strips and transfer them to a deep bowl for further blanching (short-term treatment of the product with boiling water or steam).

When the water boils, add bay leaves and allspice. Place the whole peeled potatoes and carrots into a saucepan with boiling broth - this is the case if the vegetables are small in size. If they are large, then you can cut them into several parts. There they will cook for 20-30 minutes along with the chicken.

Be sure to remove the coagulated proteins in the form of “noise” and the transparency of the broth will be guaranteed. Experts differ on the question of when it is necessary to salt the meat broth (at the beginning or at the end of heat treatment), so do it as desired and according to your taste.

While the ingredients are being prepared, let's make the noodle dough.

It can be prepared in two types (as for homemade noodles or for dumplings). Only one ingredient distinguishes one species from another, namely water. Homemade noodles are prepared from eggs, salt and flour (some make them only with yolks), and 100-125 ml of water is added to the dumplings, resulting in two different recipes. In my childhood, such boiled dough was called “varenichki.”

Beat the egg with water and a pinch of salt. Add sifted flour to the liquid ingredients, knead into a homogeneous and elastic dough that will not stick to your hands. Cover it with a clean towel and let it rest for 7-10 minutes.

After the specified time has passed, roll out the dough into layers 3-4 mm thick and cut into rectangular pieces.

Remove boiled vegetables and poultry from the prepared chicken broth. Separate the meat from the bones. Pour out the richest part of the broth; you will use it to wash down the beshbarmak. Pour hot and nutritious broth over the onion for 5-10 minutes; the blanching process will help remove bitterness and soften the product.

In the remaining broth, boil the rectangular pieces of dough for 7-10 minutes (until ready). Place the boiled flatbreads on a large, beautiful dish and season with pieces of butter, this will prevent the dough from sticking together.

Place pieces of meat in the center and garnish with chopped herbs.

Beshbarmak is never served in portions! The food is laid out on a huge beautiful plate or dish (for the whole family). A strong and hot broth is poured into bowls for each person, and this extraordinary culinary work is washed down with it. Traditionally, beshbarmak was eaten with hands, pieces of meat and onions were wrapped in squares of dough, and an improvised dumpling was made. But now, in the 21st century, this traditional dish is eaten according to modern realities, and they have begun to use cutlery. Those. From a large dish on the festive table, beshbarmak is laid out into portioned plates for the convenience of all eaters.

Bon appetit!

We have prepared this before, be sure to try it.

Today we will learn how to properly prepare beshbarmak with chicken so that it is not inferior to the traditional version of the dish. After all, real food is served with a different type of meat. The most popular are lamb, horse meat, and beef. However, our people fell in love with the recipe with chicken. This saves cooking time and money.

Beshbarmak has several names. The most common: bishbarmak and besbarmak. Such synonyms appeared along with different pronunciations. Many people are interested in whether this is the national dish of which regions?

It is popular in the following cuisines:

Bashkir;
Uzbek;
Kazakh;
Tatar;
Kyrgyz

Each culture prepares besbarmak in its own special way. All recipes have one thing in common: this. The main ingredients (meat and dough) are boiled. They are not baked in the oven or fried in a frying pan, but boiled.

Traditionally, the dish is consumed by all guests from a common plate. Only the broth is poured in portions, which is used to wash down the beshbarmak. Where did this name come from? The words “besh” and “barmak” are translated as five fingers. Previously, such food was eaten with hands.

Interesting to know!
It is customary to chop the meat finely. Coarsely chopped pieces show disrespect for the guests.

It’s difficult to call the dish dietary. Because onions are predominantly fried with oil. And the noodles for serving are rolled from flour dough. However, it is very tasty and worthy of pampering yourself and your loved ones.

Beshbarmak with chicken breast

Ingredients:

chicken breast (with bones and skin) - 1 kg;
egg noodles for beshbarmak - 200 grams;
onion - 200 grams;
sunflower oil - 5 grams;
salt,
Bay leaf,
ground black pepper.

Preparation:

Wash the chicken breast and cut in half.
Boil the chicken breast in slightly salted water for 30 minutes, add bay leaf and pepper at the end of cooking. It is important to cook the meat for beshbarmak on the bone, then the taste will be more intense.
Cut the onion into half rings.
Fry the onions in a frying pan with the addition of sunflower oil.
Then add a small amount of chicken broth to the onion and simmer the onion for 5-10 minutes over medium heat.
Remove the finished chicken fillet from the broth and cool slightly.
Place beshbarmak noodles into boiling chicken broth and cook for 5-7 minutes.
Separate the slightly cooled chicken fillet from the bones and skin, cut the meat into small pieces.
Add the chopped chicken meat to the stewed onion and mix.
Using a slotted spoon, remove the boiled noodles from the broth and place the noodles on a plate.
Place chicken fillet and onions on top; you can additionally pour a small amount of broth over the dish. Beshbarak is usually served on large flat plates, with chicken broth poured into bowls.

Variations

There are some variations of this oriental dish. Well, first of all, you can cook beshbarmak from chicken with potatoes. By adding this ingredient, the dish will only benefit, it will become more satisfying, and the taste will improve. For these purposes, we use three medium potatoes for the above quantity of products. They need to be peeled, cut into cubes, and boiled (can be done with noodles or separately). We introduce potatoes into the dish at the final stage. You can also do this with other vegetables that complement the taste. For example, with carrots. You can also try to improve the preparation of chicken beshbarmak. Some cooks prefer to add chopped fresh tomatoes or a couple of spoons of tomato paste to the dish. These procedures add characteristic sourness. But this turns out to be a slightly different dish. Celery root also looks good in beshbarmak if you have it on hand. In general, oriental food leaves wide scope for culinary activities for those who want to show their imagination.

How to cook chicken beshbarmak

Beshbarmak is a dish of Kazakh national cuisine. But for us, beshbarmak is a memory of our youth, of the place where we were born, and of our parents, who lived in Kazakhstan for many years. So, the recipe for making chicken beshbarmak in a city kitchen.

Ingredients:

1 domestic chicken
1 kg of store-bought chicken thighs or 0.5-1 pcs. young meat chicken
2 onions
1 carrot
For the test:
1-2 eggs
150 g water
premium flour - 2-3 cups

Preparation:

Cook chicken broth.
Place homemade soup chicken, prepared for cooking, in a large saucepan, add plenty of water and put on fire. Bring to a boil, not forgetting to remove the resulting foam in time. After this, add the peeled onion and carrots (whole!) to the broth and, reducing the heat to a minimum, continue to cook the chicken. The broth should not boil too much; bubbles should form no more than once per second. It is with this cooking that the broth turns out tasty and clear. Cooking time depends on the age of the soup chicken, but on average 2 hours. After the meat is almost separated from the bones, add the raw, thoroughly washed thighs and turn up the heat so that the broth comes to a boil as quickly as possible. After boiling, add salt to the broth to taste, but so that the salt is felt, reduce the heat and cook the meat until it easily separates from the bones.
About an hour before the meat is ready, knead the dough.
Combine eggs, water, half a teaspoon of salt in a bowl and, gradually adding sifted flour, knead the dough. The dough should be stiff and elastic. Set aside the finished dough for 10-15 minutes, then cut into small pieces and roll each into a thin layer (2-3 mm thick). Place the rolled out sheets of dough on the prepared area and dry.
Break the chicken into pieces
Let's return to our chicken broth. Remove the finished meat from the broth and let it cool slightly so that you can then disassemble it with your hands and separate the bones. We tear the meat itself into small pieces and put it in a separate bowl.
Remove the onion and carrots from the broth.
Place a finely chopped fresh onion in a separate container, fill it with boiling broth and cover with a lid. When the onion is steamed, add a little ground black pepper to it.
Steam onions in broth
Before we start cooking the dough, it is necessary to prepare a large and, if possible, deep dish in which we will serve beshbarmak on the table.
Increase the heat under the saucepan with the broth. Place the prepared dough sheets into the boiling broth (if there is a lot of dough, then make 2 or 3 bookmarks). Cook until done for 5-6 minutes. The main thing is not to overcook it. Now comes the hardest part: removing the finished dough sheets from the broth. One person needs to hold the dish next to the pan, while the other person uses special kitchen tongs to remove the dough. Victory! Layers of dough on a dish!
We cut them with a knife into large rhombuses (10 x 10 cm), place the meat on top along the edges of the dish and pour hot broth over it. Onions are served separately.
It must be said that you need to put the dough into the broth when the guests are already sitting at the table and several toasts have already been said and the appropriate number of drinks have been drunk, and there are salads and cold cuts on the table as appetizers. And here we serve a hot, incredibly delicious-smelling dish - chicken beshbarmak , cooked in the city kitchen!

A curtain! Over the next 15 minutes, conversations at the table die down and only the clatter of forks on plates breaks this silence!

Bon appetit!

Video recipe

To make the dish as tasty as possible, you must follow the following tips.

The dough will be more elastic and pliable if you use cold water to prepare it.
It is more convenient to eat a cooked dish if you make pancakes instead of noodles. To do this, the dough is rolled into a sausage and cut into small pieces, from which pancakes are formed. Before serving, place the filling in the center and wrap it in an envelope.
The dish will become more dietary if you disassemble it and remove all excess fat and tail. This way, the broth will not be so fatty and rich.
The noodles are boiled in parts. This way it won't stick together.
The dish can be improved by adding new ingredients that are combined with chicken. For example, tomatoes and bell peppers. Vegetables are cooked together with onions.
There are several options for serving the dish. In the first case, noodles and filling are placed on a plate, and the broth is served separately. In the second case, put everything in a deep bowl and fill it with broth.

Like any other traditional dish, beshbarmak was changed depending on one’s taste preferences. Below are non-standard, but very tasty recipes for beshbarmak.

Beshbarmak casserole with mushrooms

Mushrooms make the dish more tender and give it a special flavor.

Ingredients

Chicken – 1 kg;
Onion – 2 pcs.;
Champignons – 300 g;
Flour – 1 tbsp;
Vegetable oil - 1 tbsp;
Water – 0.5 tbsp.
Eggs – 5 pcs.

4 servings

Step by step recipe

The chicken is washed under running water and cut into small pieces. Place them longer in a pan of water and bring to a boil. And then all the spices are added. The chicken needs to be cooked for about two hours. Place the cooked chicken in a colander and leave to cool. Half of the broth will be served later, and the rest will be cooked for noodles.
Knead the dough. To do this, mix 1 egg, flour, water, oil, and a pinch of salt. The dough turns out to be quite stiff. It is wrapped in a bag and placed in the refrigerator for half an hour.
The onion is cut into half rings. Mushrooms are washed and cut into slices. Mushrooms and onions are fried in vegetable oil. Salted.
The dough is rolled out into a layer 3 mm thick and cut into small diamonds. The resulting products are boiled in chicken broth until cooked.
Place meat cut into small pieces, noodles, champignons and onions into the mold. Beat the eggs until they form a stable foam. The resulting mixture is poured into molds. Stir and place in the oven until cooked, at a temperature of 220 degrees.

Energy value

of this dish 530 kcal per 100 g.

Beshbarmak with vegetables

You can add any vegetables to the dish, but we offer a recipe with the most famous and delicious vegetables.

Ingredients

Chicken – 1 kg;
Any spices for chicken – 1 package.
Onion – 2 pcs.;
Pepper – 1 pc.;
Tomatoes – 2 large fruits;
Carrots – 1 pc.;
Flour – 1 tbsp;
Vegetable oil - 1 tbsp;
Water – 0.5 tbsp.
Egg – 1 pc.

This quantity makes 4 servings

Step by step recipe

The chicken carcass is cut into small pieces and cooked for two hours. The cooked meat is cut into small pieces.
Cut the onion into half rings and fry until soft. Then add grated carrots on a coarse grater. The pepper is cut into half rings and added to the pan. Simmer for three minutes. Peel the tomatoes and cut them into squares and add them to the rest of the vegetables. The sauce is salted; if desired, you can add bay leaves and peppercorns.
Mix flour, egg, butter, salt, water. Knead a tight dough and leave it in the refrigerator for half an hour. After this time, the dough is rolled out and cut into diamonds. The resulting products are boiled in broth.
All ingredients are mixed and placed on a plate.

Energy value

of this dish 490 kcal per 100 g.

Cook with pleasure!

Central Asia is traditionally considered the birthplace of this dish. The name “beshbarmak” itself translates as “five fingers,” which characterizes the peculiarities of its use, because even now in eastern countries some dishes are supposed to be eaten with hands. These include beshbarmak, which was traditionally consumed in a similar way, washed down with tuzduk - meat broth served in bowls.

Traditionally, beshbarmak was prepared from horse meat, then beef and lamb began to be used. Recently, the chicken beshbarmak recipe has gained popularity. Chicken meat is very tender, and, moreover, budget-friendly.

Ingredients:

3-4 onions;
Medium sized chicken;
Tbsp. vegetable oil;
¾ glass of water;
400 g flour;
2 eggs.

Preparation:

First, rinse the chicken. A large carcass can be divided into several parts.
Place the chicken in a large saucepan and cover with water. The water should completely cover the chicken.
Place on the fire, wait until it boils and skim off the foam. Cook over low heat for at least two hours.
Knead the dough and knead it thoroughly with your hands. By adding vegetable oil, this dough will be much easier and more enjoyable to work with.
Form into a ball, cover with cling film or place in a bag and refrigerate. Let the dough rest for 30 minutes.
Peel the onion and fry it until tender over medium heat.
Roll out the dough and cut out diamonds.
Pour 5-7 cups of broth into another container, and boil the noodles in the remaining broth. It is worth remembering that homemade noodles boil very quickly.
Cook for a maximum of 5 minutes.
Tear the chicken into small pieces and place on a plate along with the noodles.
The broth can be served in a bowl, or you can pour it over the dish. Read also: How to cook meatballs.

Next steps

Before making beshbarmak from chicken, remove the finished bird from the pan and let the meat cool. Divide the pulp into pieces (tear with your hands). We remove the bones to the side. Peel the onion and cut it into half rings. Fry in vegetable oil in a frying pan until golden brown. Drain half of the broth from the chicken and strain it into a separate container. In the second half, boil the noodles until tender. Mix noodles, chicken and onions in one deep bowl. Season with dry seasonings. You can decorate with fresh herbs. We serve chicken beshbarmak to the table along with strained broth, poured separately into deep bowls (they are supposed to wash down the dish).

Beshbarmak, prepared from ready-made noodles

Ingredients:

Homemade chicken – half a carcass
Barmless noodles – one pack
Three onions
Salt

Recipe for making chicken beshbarmak:

In a large saucepan, boil the chicken in salted water until tender.
It is necessary to cook the chicken for about an hour, or even more, so that the meat is tender. It is better to take homemade chicken, it is fattier. We will pour its fat over the noodles so that they do not stick together.
When the chicken is cooked, take it out and cut it into medium-sized pieces. We leave the bones.
Scoop the fat from the broth into a separate bowl with a spoon.
Boil the noodles in the remaining broth.
To do this, throw the prepared noodles into the boiling broth and cook for about six minutes. Stir constantly. Don't throw a lot of noodles, they may stick together. It is better to divide it into two times.
Place the cut chicken meat into a large saucepan or dish.
We take out the finished noodles with a slotted spoon and transfer them to the pan with the meat. Add fat from the broth and stir.
Cook the remaining noodles. We also remove the finished noodles with a slotted spoon, add fat and mix again. The more fat we add, the tastier the beshbarmak will be.
Peel and chop the onion.
The onion can be pre-fried in a frying pan with oil. After this, add to beshbarmak and mix.
But we won’t fry it today.
Place beshbarmak on a plate and sprinkle onions on top.

Bon appetit!

Bashkir and Tatar - very tasty cooking recipes

Traditionally, beshbarmak is prepared with lamb, beef, duck, and horse meat. However, it is permissible to serve a dish from another type of meat - chicken and pork, etc. Therefore, we will consider the most delicious cooking technologies with chicken.

Bashkir beshbarmak with chicken

Delicious, aromatic and easy to prepare.

For the broth we need:

1 whole chicken;
bulb;
carrot;
celery stalks.

For the test:

flour;
half a standard mug of water;
two eggs;
a little salt.

For the dish:

vegetable oil;
butter;
fresh parsley;
boiled chicken meat;
pepper;
4 small onions.

On a note! Don't be afraid to overcook the chicken a little. Only a little. Well-boiled meat comes off the bone much easier.

Cooking step by step:

Boil the carcass until cooked. Cook together with vegetables.
Let's start the test. Dilute 1 tablespoon of salt in water and pour into a deep bowl.
Break the eggs into it and mix. Then add flour and knead the dough like dumplings.
Collect the mixture into a ball, cover (you can use a bowl) and leave to rest for 15-20 minutes. Chop the onions into thin strips and fry in a frying pan/cauldron with vegetable and butter. Stir occasionally.
Finely chop the parsley, cut the chicken, separating the meat. Roll out the dough into a layer, which we divide into several diamonds.
Dry the dough and send it to boil in boiling broth. Cook the noodles until tender and remove with a slotted spoon.
Lay out the dish in layers. Diamonds, onions, chicken, parsley. Then the layout can be repeated: noodles, onions, meat, herbs.
Pepper the ingredients to taste. Lightly pour broth on top. We filter the remaining broth and pour it into a separate bowl for each person.

Tatar beshbarmak with chicken

Simple technology, amazing results.

Note! Small family? Reduce the consumption of ingredients by half.

We will need:

2 broilers;
1 kg of potatoes;
a couple of carrots;
0.5 glasses of water;
5-6 onions;
salt pepper;
greenery;
a stick of butter;
two eggs;
500 g flour.

Recipe description:

Boil the carcasses in salted water. We clean and wash the vegetables.
To prepare the dough, combine eggs with flour and salt (1 tsp). Mix everything and pour in half a glass of cooled boiled water. Knead the stiff dough.
Cover the batch with a towel and leave for 30 minutes. Then knead the dough a little again and divide it into three parts. Roll each into a thin layer and cut into diamonds. Let the workpiece dry a little.
We take out the finished carcasses and cut them up. We split the meat without bones and skin into fibers. Divide the broth into three parts. The first one is cast for serving. Pour the second into a separate saucepan and bring to a boil.
Boil the potatoes in the remaining broth. Carrots can be boiled with tubers or fried.
Throw the noodles into the boiling broth and cook for 5 minutes.
Finely chop the onion into half rings and sauté in a frying pan with oil. Let's start assembling.
Place the potatoes, cut into pieces, on a beautiful saucer. Then chicken, noodles and onions in oil. Place the carrots in the first layer or together with the onions (depending on the method of preparing the vegetable).
Decorate the beshbarmak with herbs and pour the broth into bowls. We serve the dish not as a soup, but as a second dish, washed down with chicken broth.

On a note!
While the guests are gathering at the table, has the beshbarmak cooled down? Reheat in the microwave. A hot dish reveals more aroma and taste properties.

Beef cooking method

Ingredients:

Veal (beef) – 600 g.
Onion – 3 heads.
Carrot – 1 pc.
Greens – 100 g.
Flour - 3 cups.
Egg – 1 pc.
Water – 1 glass.
Vegetable oil, spices and salt.

Preparation:

Pour two liters of water into a medium saucepan, add the washed beef and turn on the heat. After boiling, remove the foam, add coarsely chopped onion and carrots. Add a little salt and cook over low heat for three hours.
While the veal is cooking, prepare the noodles. Beat an egg into a bowl, pour in a glass of water, add a spoonful of oil and beat everything well. Salt the mixture and gradually add flour. Cover the resulting elastic dough with a towel and leave for half an hour.
Roll out the dough and cut into diamonds. The width of one side of the test figure is within five centimeters. To make the procedure easier, initially divide the mass into parts.
Remove the finished veal from the broth and cut into pieces. Place two onions, cut into rings, into the beef broth and, after boiling a little, place on a plate.
Pour half the broth into a separate container, and cook the noodles in the remaining spicy liquid. All that remains is to move the noodles to a large dish and place pieces of meat on top.

The finished beshbarmak is served to the table along with onion rings and hot broth in a separate container, seasoned with herbs.

Video recipe from Oblomoff

The tricks and subtleties that you have access to will help you prepare the dish without any problems. With free time, inspiration and recipes, you can delight your guests with Kazakh delights.

How to serve?

There are several ways to serve this dish on the table.

Classical. All parts of the dish must be served separately. Pour meat, vegetables and noodles into various deep bowls. And each guest is given a plate in which he will independently “assemble” his beshbarmak, according to his preferences. After all, some people like to add more meat, while others like to add more vegetables or noodles. A bowl of broth in which the chicken was boiled is placed on the table next to each guest. It is customary to drink beshbarmak with this broth.
Portioned. In each of the plates (according to the number of guests) we place several sheets of homemade noodles, then several pieces of meat, and last are the vegetables. Fill each plate with chicken broth until it lightly covers the ingredients. Meanwhile, the dish should remain thick, and not in the form of a soup. You can decorate the dish using chopped greens of various types. Cilantro or parsley are best.