Description
National Georgian dish in local execution.
Ingredients
-
Chicken's leg
8 piece
-
Black pepper
200 g
-
Tomato
3 piece
-
Onion
2 piece
-
Garlic
3 tooth
-
Tomato paste
2 Tbsp
-
Khmeli-suneli
2 tsp
-
Cilantro
1 coup
-
Salt
-
Peppers red hot chilli
Cooking
In the original recipe chicken had to be chopped to pieces by 50-60 grams. But I just got a lower leg. And for good reason. I had to take the pieces, the legs are tasty, but let them uncomfortable. In any case, the pieces of chicken put in tolstostennuyu pan, pour a little water and simmer. For 20 minutes, turning from time to time. There's lots of juice.
While the stew chicken, prepare all the remaining ingredients. The onion and peel the garlic, pour tomatoes with boiling water for 1-2 minutes, clean from the skin.
Onion cut arbitrarily, garlic not chop, and it cut into rings for example.
Tomatoes without peel, chop finely
Simmer until puree. You can wipe through a sieve, but I just potolke with a potato masher for potatoes.
Chicken perekladiv to another skorovoda (with high sides), juice from it pours out, it will be useful.
The chicken dobavlen onion and garlic...
Khmeli-suneli, salt, pepper.
Fry until Golden brown
Tomato paste dilute with 2 cups boiling water
Pour the chicken juice in which it was stewed, tomatoes and diluted tomato paste
Gently stir the mixture and leave on minimum heat for an hour and a half, after half an hour, taste for salt and sharpness.
It is there quietly gurgles.
Cook the rice, served sprinkled with fresh coriander.
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