Many dishes of Armenian cuisine are a dream of any mistress: they cut food, sent them to one Kazan and placed them to stew. Khashlama is just such a dish. As a rule, the dish is made from lamb, but in our realities it's not so easy to get young meat, so we decided to dedicate an article of alternative variation - chashlama recipe from chicken.
How to cook hashlam from chicken on beer?
Without pretending to be authentic, we safely replace lamb's meat with chicken, and water or broth for beer . The dish turns out even more fragrant, and the broth - rich, especially if you give preference to a piece of meat with skin.
Ingredients:
- chicken meat on bone - 1,1 kg;
- onion - 115 g;
- beer - 155 ml;
- tomatoes - 430 g;
- Bulgarian pepper - 170 g;
- a handful of green coriander and basil.
Preparation
The main feature of the hashlama is the laying out of all the ingredients layer by layer and at the same time. The first thing to go to the bottom of the cauldron, or any other thick-walled dishes, are thick rings of onions. Over them spread and the chicken itself. For hashlama you can take a whole carcass and cut it into pieces of the desired size. Lay the meat over the onion and do not forget to season it generously. Then pepper and at the very end - tomatoes. The contents of the dishes are then poured with water and beer, mixed in equal proportions. Covering the cauldron with a lid, leave it to languish on not too big fire for two hours.
At the end of time, the dish is served, sprinkled with herbs and refilled with broth from the cauldron.
Chashlama from chicken with potatoes
Another non-authentic version of chalice chalice was created to make the dish more satisfying. So in the composition of the Armenian hashlama potatoes appeared.
Ingredients:
- potatoes - 630 g;
- sweet pepper - 290 g;
- tomato - 640 g;
- onion - 210 g;
- eggplant - 170 g;
- garlic - 4 teeth;
- chicken thigh - 1.2 kg.
Preparation
Start by preparing the vegetables. Those of them that require cleaning - clean, and then cut all the circles of medium thickness. At the bottom of the dishes put the onion rings, on top of them - chicken crust, which should be carefully pre-seasoned. Next, place the rings of sweet pepper, tomato slices, potatoes, eggplant and crushed chives of garlic. Pour the contents of the pan with a glass of water and put everything under the lid on a small fire. Khashlama should languish about an hour and a half, so that chicken not only reached the ready, but departed from the bone, and the water in the dishes turned into a strong broth.
If desired, you can repeat this hashlama with a chicken in the multivark, setting the "Quenching" mode and setting the timer for two hours.
How to cook chashlama from chicken?
Add a dish more taste will help not only the presence of garlic and basil, but also a small amount of white wine.
Ingredients:
- chicken - 1.3 kg;
- tomato - 630 g;
- zucchini - 140 g;
- onions - 230 g;
- sweet pepper - 270 g;
- garlic - 4 teeth;
- white wine - 95 ml;
- water 95 ml;
- handful of cilantro and basil.
Preparation
Divide the chicken into segments and season well. Lay the large onion rings on the very bottom of the cauldron. On top place the seasoned bird, then the circles of the pepper-peeled, thick tomato slices, zucchini and crushed garlic teeth. The last layer is fragrant greens, which must first be ground. Fill chicken and vegetables can be any liquid: water, its mixture with wine and beer, or ready-made broth. After, the hashlam is tightly closed and left to languish on average fire for about a half to two hours. The prepared dish should be served, sprinkled with fresh herbs and the bay with the remaining broth from the cauldron.