Someone thought that there are more than 450 types of chicken recipes in a cauldron today. And this is understandable! Firstly, chicken stewed in a cauldron remains juicy and surprisingly tender, and secondly, various ingredients in its juice acquire new flavors.
Braised chicken in a cauldron
The nomadic peoples of Asia (and they say they are the descendants of Genghis Khan) gave the world an amazing kitchen utensil – a cauldron. A thick-walled cast-iron pot with a curved bottom is great for outdoor cooking on an open fire. In a cauldron, neither rice nor meat will ever burn, you can cook almost everything in it, it is inconvenient only to bake.
A distinctive feature of the dishes in the cauldron is their multicomponent; it is not customary to prepare these dishes in stages. Traditions, for example, to fry everything separately, and then mix and season, are characteristic of the Scythians and their descendant peoples who settled in the conquered territories. Nomads, on the other hand, did not have the opportunity to cook the ingredients separately, and therefore their dishes are prepared according to the principle “cut, fold, wait”.
You will need: – chicken fillet – 500 g, – Bulgarian pepper – 300 g, – 2 large onions, – potatoes – 300 g, – tomatoes – 200 g, – carrots – 200 g, – mushrooms (if desired).
Cut the potatoes into cubes and place them in the bottom of the bowl. Rinse the chicken fillet and cut into large cubes, place on top of the potatoes. Season with salt and pepper and leave for 10 minutes at room temperature. Cut the onions, carrots and tomatoes into rings, and pepper into long strips.
Heat sunflower oil at the bottom of the cauldron, add all the ingredients and splash a glass of water. Close the cauldron tightly with a lid and simmer its contents over medium heat for half an hour.
Please note that the cauldron can be replaced with any deep pan with a double bottom and thick walls.
Add ground garlic and a little basil to the finished dish. The chicken will develop its characteristic flavor. Ideally, a dish in a cauldron should be drowned in its own sauce by a third, but if the variety of potatoes you have chosen tends to boil quickly, then you can get chicken and vegetables in potato porridge. Experienced housewives, in this case, recommend sprinkling sliced potatoes with lemon juice before cooking, it will not let the fruits fall apart.
An oriental dish is excellent in a cauldron – chicken with rice. Marinate the chicken in onions and salt. Dice the carrots, the tomato circles and the onion.
Chicken in the east is rarely eaten, more often pigeon or partridge meat can be found in this dish
Pour 300 grams of rice into a preheated cauldron, fry for 5-7 minutes, add oil (there should be a lot of it) and put the meat and onions. Without covering, keep the cauldron on fire for 10 minutes, then add the remaining vegetables. Cover the cauldron tightly and leave for 25-30 minutes. Add grated almonds, pomegranate seeds and caraway seeds to the finished dish.