Khashlama is a composition dish of Armenian cuisine from vegetables and meat, brawned in a cauldron until soft. Often such a meal is prepared with beef, but if desired, you can use other types of meat, which we will use and make hashlama with chicken. Thanks to the delicate texture of the poultry meat, the dish will be prepared much faster than the traditional version , which will not prevent it from being no less delicious, rich and mouth-watering.
How to cook hashlama from chicken with potatoes?
Ingredients:
- chicken meat without skin - 860 g;
- potatoes of medium size - 6-7 pcs .;
- onion bulbs - 280 g;
- fresh ripe tomatoes - 780 g;
- peppers sweet Bulgarian - 380 g;
- fresh champignons - 210 g;
- garlic teeth - 3-4 pcs .;
- purified water or broth - 190 ml;
- wine dry white - 70 ml;
- black freshly ground pepper - 1 medium pinch;
- coarse salt;
- favorite spices or hops-suneli - 1 large pinch;
- green basil or parsley - 1 small bunch.
Preparation
The bulk of the work in cooking hashlama is reduced to the preparation of vegetables. The remaining stages will not take you much time. So, rinse the potatoes, tomatoes, peppers and mushrooms under running water and dry it a little. Then we remove potato tubers and fresh tomatoes from skins and cut into cubes or slices. We remove the Bulgarian pepper from the seed boxes and pedicels and cut into strips, and bulbs are released from the husks and shred by mugs or semirings. Cut into quarters or grind the plates mushrooms, and garlic denticles finely cut with a knife. We also prepare chicken meat. It is best to use chicken legs or hips, after removing the skin from them. Meat seasoning spices of your choice or hop-suneli, podsalivaem and give him a few minutes promarinovatsya.
Now it remains only to lay the vegetables and meat layers in the cauldron. The first to spread onion rings, and on them promarinovannoe chicken. Then distribute over the chicken layer of Bulgarian pepper and tomatoes, on which we spread potatoes, mushrooms and garlic. We finish the composition with chopped fresh herbs. Do not forget to pour the vegetables to taste and pepper. After that, we pour water or broth mixed with dry wine into the saucepan, let the contents boil over medium heat, cover the container with a lid and stew for an hour, without interfering.
How to cook chashlama from a chicken in a multivariate?
Ingredients:
- chicken meat - 860 g;
- eggplants - 280 g;
- zucchini - 280 g;
- potatoes - 225 g;
- onion bulbs - 180 g;
- Tomatoes ripe fresh - 760 g;
- peppers sweet Bulgarian - 280 g;
- carrots - 85 g;
- garlic teeth - 2-3 pcs .;
- wine dry white - 80 ml;
- black freshly ground pepper - 1 medium pinch;
- coarse salt;
- hops-suneli - 10 g;
- green basil or parsley - 1 small bunch.
Preparation
Especially delicious and saturated hashlama with chicken is obtained in a multivark. For its preparation, chicken meat is washed, dried, seasoned with salt, pepper, put into the multicast pot and turn on the device, setting it to the "Frying" or "Baking" mode. When the bird browns a bit, add