Arrange a Caucasian table for your family and prepare a fragrant and tasty dish that will conquer the stomachs of all eaters - booglama with chicken in tomato. Step-by-step recipe with a photo. Video recipe.
Buglama is a Caucasian dish, which is prepared mainly from lamb, although there are options from other types of meat, fish and poultry. It is a dish - small pieces of meat stewed in gravy with vegetables, spices and herbs. Thanks to long-term heat treatment, the meat is soft, juicy and aromatic.
From spices, cilantro, garlic, green onions, mint, tarragon, dried fruits, and sometimes tkemali sauce are usually added. Tomatoes, onions, garlic, peppers, eggplants, zucchini, and potatoes are used as vegetables. However, you can use most of the vegetables that are in the refrigerator. Then you get an excellent fragrant and satisfying buglama. Although the main ingredients are tomatoes, meat, onions and herbs. Vegetables and herbs for the recipe should be all fresh, not greenhouse. Then the dish will turn out fragrant and tasty.
Caucasian cuisine offers different options for cooking buglama. Today's review is dedicated to the deliciously delicious chicken booglam in tomato sauce. The dish is perfect for a cozy evening with your family. Although this is the perfect combination of products for a little party.
- Caloric content per 100 g - 389 kcal.
- Servings - 4
- Cooking time - 2 hours 30 minutes
Ingredients:
- Chicken - 400 g (any parts)
- Potatoes - 1 pc.
- Carrots - 1 pc.
- Sweet bell pepper - 1 pc.
- Basil - bunch
- Tomatoes - 5-6 pcs.
- Salt - 1 tsp or to taste
- Cilantro - bunch
- Garlic - 3 cloves
- Onions - 1 pc.
- Spices and herbs to taste
- Vegetable oil - for frying
- Hot hot pepper - 1 pod or to taste
- Ground black pepper - a pinch
Step-by-step cooking of buglama with chicken in tomato, recipe with photo:
1. Prepare all foods. Wash and dry the chicken or any of its parts with a paper towel. Use a kitchen hatchet to chop it into medium-sized pieces. But the finer the bird is cut, the tastier the dish will be.
Peel potatoes, carrots and onions, wash and dry. Then cut into small cubes about 5-7 mm in size.
Peel sweet bell peppers and hot peppers from seeds, cut off the partitions and remove the stalk. Wash the fruits, dry with a paper towel and chop finely.
2. Pour vegetable oil into a skillet with a thick bottom and sides and heat well. Send all prepared vegetables to it. Fry them over medium heat until golden brown.
3. In another heavy-bottomed skillet, heat the oil and send the chicken pieces so that they sit on the bottom in a single layer.
4. Fry the poultry over high heat until golden brown on all sides.
5. Wash the tomatoes, dry with a paper towel, cut into 4 pieces and send them to a food processor with a cutting knife attachment.
6. Add salt and black pepper to the tomatoes and chop until smooth and smooth. If there is no food processor, twist the tomatoes through a meat grinder or grate on a fine grater.
7. In a large skillet with thick sides and bottom, place the fried chicken pieces.
8. Place a layer of fried vegetables on top of the poultry.
9. Pour the twisted tomatoes over the food.
10. Season food with finely chopped cilantro with basil and any spices.
11. Boil everything over medium heat, turn the heat to the minimum setting and simmer the booglama with chicken in tomato under the lid for 1, 5 hours. The finished dish, in addition to a huge gustatory palette, is also characterized by tremendous nutritional value and satiety.
See also a video recipe on how to cook chicken booglam in tomato sauce.
