Composition / ingredients
Step-by-step cooking
Step 1:
How to make stewed chicken with potatoes in a cauldron on the stove? Prepare the ingredients: chicken, carrots, potatoes, water, vegetable oil, paprika, curry, cumin, ground black pepper and salt.
Step 2:
Wash and dry the chicken. If you use a whole chicken, you need to cut it into portions. I used the shins and thighs. If the hips are very large, then it is better to cut them in half.
Step 3:
Peel the potatoes and cut them into medium or large cubes.
Step 4:
Peel the onion and carrot, cut into cubes. It is better to take a small onion, as it can interrupt the taste and aroma of other ingredients. If desired, you can also add a celery stalk and bell pepper. They go well with chicken.
Step 5:
Put the onion and carrot in a blender and whisk until smooth.
Step 6:
Heat vegetable oil in a cauldron. Lay out the chicken. Fry the meat, stirring, for about 10 minutes until golden brown.
Step 7:
Add the ground carrots and onion to the cauldron. Sprinkle everything with curry, paprika, cumin. Add salt and pepper. Mix everything together.
Step 8:
Pour in the water. Add the sliced potatoes. Mix everything together.
Step 9:
Cover the cauldron with a lid and simmer the chicken over medium heat until the potatoes are ready for about 20 minutes. Depending on the potato variety, it may take longer to stew. There are varieties that contain a lot of starch, so they boil quickly. Potatoes with a small amount of starch take longer to cook. Therefore, after 20 minutes you need to try the potatoes for readiness, as well as the whole dish for salt and, if necessary, add salt and continue stewing
Step 10:
Wash the greens, dry them and chop them finely. Add the greens to the chicken and remove the cauldron from the heat. Bon appetit!
Because of the semicircular shape and thick walls, chicken with vegetables cooked in a cauldron will turn out juicy.
In general, the dishes cooked in a cauldron over a fire are considered the most wonderful in taste. However, you can cook chicken at home as tasty as in nature. The main thing is to choose a good cauldron.
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
If you use ready-made spice mixes, be sure to read the composition is on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.
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
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Zira - 112 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Paprika - 289 kcal/100g
