Hashlama chicken
Composition / ingredients
4
Servings:
Cooking method
1. Cut the onion into cubes, carrots into small plates.
2. In a cauldron with a thick bottom, fry chicken drumsticks in vegetable oil until golden brown.
3. Add the prepared carrots, onions and garlic cloves. After frying the added vegetables for about 3-4 minutes, add more Bulgarian pepper, pre-cutting it into half rings.
4. Cut eggplant and tomatoes into cubes, send them to the cauldron.
5. Salt, enrich with coriander and pepper, cover with a lid and simmer for 50-60 minutes over medium heat. There is no need to add water, vegetables are allowed enough juice during the extinguishing process.
6. Ready hashlama is served on the table, sprinkled with chopped green onion feathers.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
