Recipe Potatoes stewed in a cauldron. Calorie, chemical composition and nutritional value.

Chicken chakhokhbili – photo recipe step by step

This hearty Georgian chicken dish is loved by many. Tasty and juicy chicken meat, stewed with vegetables and spices, will harmonize with any side dish.

For chakhokhbili, you can use any chopped parts of chicken (wings, drumsticks, breast, thighs). Keep in mind that if you take only the breast, the dish will come out a little dry.

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Cooking time: 1 hour 0 minutes

Quantity: 4 servings

Chicken with potatoes stewed in a cauldron. Recipe one

To prepare you will need:

• spices (of your choice);
• potatoes (500 grams);
• 600 grams of chicken;
• four tomatoes;
• greenery.

Preparing a tasty and aromatic dish:

1. Mix the spices first.
2. Next, separate the chicken into pieces.
3. Then rub it with spices.
4. Next, cut the tomatoes and place on top.
5. Stir and leave for thirty minutes.
6. Cut the potatoes.
7. Next, drain the chicken.
8. Fry the meat in a cauldron until golden brown in plenty of oil.
9. Next, remove the chicken and fry the potatoes until golden brown.
10. Then put the chicken back into the cauldron.
11. Let the dish simmer until ready.
12. Serve the dish with greens.

Classic Georgian chicken chakhokhbili recipe

In the classic recipe, it is best to use a whole chicken, chopping it into pieces. It is acceptable to cook chakhokhbili from legs, as in the photo recipe, or thighs. In any case, you need to cut the chicken into fairly large portions.

The amount of hot red pepper can be adjusted at your discretion depending on how spicy your family prefers food.

Required Products:

• 800 g chicken;
• 2 tomatoes;
• 2 onions;
• ½ pod of hot pepper;
• 4 cloves of garlic;
• A bunch of cilantro;
• 50 g butter;
• Salt;
• Ground black pepper.

Step-by-step preparation:

1. Divide the chicken legs into 3 parts. Place the meat in a thick-bottomed bowl and fry over medium heat without adding oil for 15 minutes. Stir occasionally. Remove the core from the tomato, make a cross-shaped cut on top and dip it in boiling water. Remove the skin and cut the pulp into cubes.

2. Add the tomatoes to the meat and simmer for another 10 minutes under the lid. Meanwhile, cut the onion into thin half rings and sauté in butter. Salt and pepper.

3. Place the onion in the pan and simmer until the meat is cooked. Finely chop the garlic, hot pepper and herbs.

4. First add the garlic and pepper, cook for 5 minutes under the lid, then add the greens. Turn off the heat and leave to brew for 5–10 minutes.

5. Serve hot chakhokhbili with boiled rice, mashed potatoes, pasta and any other side dish. Thanks to the gravy, even dry porridge will be amazingly tasty.

Stewed potatoes with chicken in a cauldron. Recipe two

Now let's look at how else you can prepare such a dish. This option is slightly different from the previous one. The calorie content of such meat food is 120 kcal/100 grams.

To prepare you will need:

• bulb;
• 800 grams of potatoes;
• whole chicken;
• two tbsp. spoons of sour cream;
• Bay leaf;
• carrot;
• salt;
• two cloves of garlic;
• spices;
• pepper.

Chicken with potatoes stewed in a cauldron (recipe):

1. First, wash the chicken and dry it. Then divide into pieces.
2. Then salt the chicken and rub with spices.
3. Next, take the carrots and onions. Then clean and wash.
4. Then grate the carrots and finely chop the onion.
5. Peel the potatoes, wash them, cut them into small pieces.
6. Then put the cauldron on the fire, pour in some oil (a little).
7. Send chopped onions and chopped carrots there.
8. Fry the vegetables until golden.
9. Afterwards, place the chicken in the cauldron. Cook until crust appears (golden).
10. Next, add sour cream to the cauldron. Then send the potatoes there.
11. Then add water. It should completely cover the vegetables.
12. When the liquid boils, add bay leaf and seasonings.
13. Simmer the meat and potatoes for about 15 minutes (maybe twenty) over low heat until cooked through.

14. Next, peel the garlic and chop it with herbs.
15. A few minutes before the end of cooking, add to the dish. So the chicken with potatoes stewed in a cauldron is ready. Let the dish sit for about nine to ten minutes. Then place the aromatic dish on plates.

Diet recipe

Using the classic recipe, you can prepare dietary shurpa. To do this, skinned chicken breasts are used instead of chicken carcass. They need to be cooked first in a heated frying pan, pouring oil into it and adding vegetables. If you simply boil the breasts, the shurpa will not be as rich as the recipe requires.

100 g of dietary soup contains:

• Protein – 6.74 g;
• Fat – 0.54 g;
• Carbohydrates – 0.11 g
• Calorie content – ​​32.26 kcal.

In a saucepan, fry large pieces of meat, carrots and onions in oil. Add coarsely chopped potatoes, add water and simmer. Chop the peppers and tomatoes and simmer for 15 minutes over low heat. Then add to the pan to the cooking shurpa. After this, cook the dish over low heat for another 15 minutes. Then add chopped garlic and herbs, let it brew for 10 minutes and serve.

How to cook chicken in a cauldron

• Kazan kebab
• Chakhokhbili
• Pilaf
• Chicken tikka

A cauldron is an indispensable thing for cooking in Central Asian countries. A kitchen without it is simply unthinkable. The cauldron replaces the entire arsenal of kitchen utensils that are familiar to us. It serves both first courses (shurpa, mastava, mashkhurda) and second courses (all kinds of stewed meats, vegetables) and, of course, pilaf - the main dish of that region.

In the vast majority of famous Central Asian dishes, the main meat ingredient is lamb, less often beef. Chicken in a cauldron is also popular.

It is usually prepared with potatoes and other vegetables using the steaming principle. The circulation of steam in a cauldron (dumlyash - in Uzbek) allows you to effectively stew meat in the juices of other products (vegetables).

The vegetables themselves, located in the upper part of the cauldron, are steamed.

Thus, in a cauldron you can simultaneously stew meat (in this case, chicken) and steam vegetables.

In modern cauldrons, adapted for use on conventional stoves, chicken is often cooked with pasta, buckwheat and other cereals.

In general, it doesn’t matter whether chicken is cooked in a cauldron over a fire or using a stove, the main thing is that there are a great many recipes for its preparation. Let's look at the most popular of them.

Pilaf

This chicken dish in a cauldron can be called a dietary version of everyone’s favorite pilaf. Traditional, difficult-to-digest lamb is replaced with light chicken.

In the festive version of this pilaf, rooster meat is used.

Required ingredients:

• 1 kg of chicken meat and rice for 10 servings;
• 1 kg carrots;
• half a dozen medium-sized onions;
• one and a half glasses of vegetable oil;
• salt;
• cumin, ground black pepper.

Cooking technique:

1. For this recipe, the chicken needs to be prepared in advance, a day before cooking. It should be cut into portions, sprinkled with salt, and placed in the refrigerator for 24 hours.
2. Soak the rice in regular warm water as standard. Chop the onions into half rings. Slowly turn the carrots into a pile of straws.
3. Then you can start working with the cauldron. Pour vegetable oil into it and heat until smoke appears. First, quickly fry the onion until it turns golden. Next, start the chicken - it needs to be cooked until an appetizing crust appears. Lastly, add the carrots. Fry until half done.
4. The next stage is adding water. You need to pour so that all components are covered. Season with spices crushed in a mortar in advance. Then simmer for about 20 minutes until the meat is completely cooked.
5. Before you go for rice, you should remove the chicken from the zirvak. Next add rice, add water if necessary. Its level should exceed the level of rice by 2 cm. Add heat quickly to completely evaporate the water. A couple of minutes before the rice is ready, gather it into a mound, season with cumin, and return the stewed chicken to its place. Cover the cauldron with a lid.
6. Simmer on low heat for about 20 minutes.

Stir the finished pilaf well before serving (without meat). Place into a nice, voluminous dish. Place chicken meat on top of pilaf

Chicken tikka

An extremely popular traditional Indian dish in the UK. To prepare it you will need good chicken legs, although you can get by with drier chicken fillets.

Required ingredients:

• half a kilo of chicken;
• a glass of kefir or unsweetened yogurt;
• two tablespoons of curry powder;
• ginger root (2-3 cm);
• a small head of garlic;
• one green hot pepper;
• soy sauce;
• tomato paste.

Cooking technique:

1. So how do you make good chicken tikka? First you need to cut the fillet into small cubes (1.5-2 cm). If there are legs, they should be pre-prepared - freed from bones, skin and excess fat.
2. The marinade for the dish is prepared on the basis of a fermented milk product (kefir or yogurt). To it add a few tablespoons of curry powder (the more, the spicier), a couple of garlic cloves crushed through a press, grated ginger root, and a finely chopped hot pepper. For an even brighter taste, the marinade can be enhanced with a couple of tablespoons of soy sauce and tomato paste. Place all ingredients in a blender, add salt and grind until smooth.
3. Generously pour the marinade over the chicken, stir, cover, and put in the refrigerator. Leave for three to eight hours. The longer the infusion time, the better the meat will be saturated with the powerful aroma of the marinade.
4. After the chicken meat has been marinated properly, you can start cooking. Heat a cauldron with a couple of tablespoons of vegetable oil. Place the marinated chicken along with the marinade. Fry for about 10 minutes, stirring constantly. Then add a third of a glass of water, reduce the heat, cover the cauldron with a lid and leave for half an hour.
5. During this time, you should check several times how the process is going; you can stir the chicken. When it becomes obvious that the meat is already soft enough, you need to remove the lid, increase the heat and evaporate excess moisture, while constantly stirring the meat. This final stage will take no more than five minutes.

Transfer the finished chicken meat (it will look dry in appearance) to a serving dish. Additionally, offer a salad of fresh herbs and vegetables

By the way, for those who like Indian cuisine, we can advise you to prepare this traditional marinade based on fermented milk products with a reserve. It can be stored in the refrigerator and used with other dishes as needed.

All the dishes described can be easily prepared at home using a small cauldron.

Source: https://edaTuristu.ru/myaso/kak-prigotovit-kuricu-kazane

Picnic idea

Those who like to go outdoors should like chicken in a cauldron with vegetables and potatoes. This dish is great for cooking over a fire.

You only need to select the necessary products in advance:

300 grams of lard and the same amount of fresh cabbage, chicken (1 kilogram), 4 eggplants, 1 kilogram of potatoes and tomatoes, 0.5 kilograms of onions and carrots, 60 grams of salt, 5 bell peppers, 1 bunch of dill and parsley, a tablespoon of cumin, a quarter teaspoon of red pepper, as well as 3 tablespoons of black pepper and dry herbs.

The dish is prepared in stages:

1. Cut the lard into thin slices and place it on the bottom of the cauldron. Place chicken cut into pieces on top. Add cumin, salt, herbs and both types of pepper.
2. Cut the peeled potatoes into slices and cover the meat with them. Sprinkle the same spices on top.
3. Now you need to chop the vegetables. To do this, shred the cabbage, cut the tomatoes into halves, sweet peppers into slices, and eggplants, onions and carrots into rings. You don't have to chop the greens.
4. Place vegetables on top of meat in the following order: carrots - eggplants - onions - peppers - cabbage - tomatoes. Each layer should be sprinkled with spices, and prepared herbs should be poured on top.
5. Cover the structure with a plate and place a press on top. You can use a brick wrapped in a napkin as a load.

In an hour and a half, the aromatic dish will be ready. The main thing is that the fire is not very big.