Kharcho in Abkhazian style in a multicooker

Category: Meat dishes

Ingredients

Chicken thighs and drumsticks 900-1000 g
Onion 1 PC. medium size
Garlic 3 cloves
A tomato 1 PC. medium size
Walnuts 400 g
Hmeli-suneli 0.5 tsp
Salt taste
Adjika Abkhazian 0.25-0.5 tsp
Cilantro to taste (but I am not adding)
Butter 0.5 tsp

Cooking method

  • Start the baking program and add the oil to the saucepan. Chop the onion and place in melted butter. While the onion is fried, prepare the chicken: remove the skin from the drumstick and thighs, chop off the protruding bones at the drumstick so that the pieces are even and beautiful. When the onion has become transparent, turn off the "baking" program, add the prepared chicken pieces to the onion. Pour boiling water over the onion and chicken, so that the water only covers the chicken. Switch on the "extinguishing" program for 1.5 hours.
  • In a meat grinder, crank the walnuts, tomatoes and garlic. Add the resulting mixture, as well as the suneli hops, salt, adjika, cilantro (optional) to the chicken 40 minutes after the start of the "stewing" program.

The dish is designed for

about 4 to 6 servings

Time for preparing:

OK. 2 hours

Cooking program:

baking, stewing

National cuisine

Abkhazia

Note

Why this dish is called Abkhazian kharcho - I don't know, but it's very tasty

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