Usuba
Braised Chicken with Vegetables in a Cauldron
A hearty one-pot dish with chicken, potatoes, carrots, and onions. The meat turns out tender and juicy, while the vegetables are infused with the aroma of tomato paste and spices. Cooked in a cauldron on the stove.
- Total
- 40 min
- Standard serving
- 736.7 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the chicken into small pieces.
- 2
Step 2
Slice the onion into half-rings.
- 3
Step 3
Heat the oil in a wok and fry the onion until soft.
- 4
Step 4
Add the chicken to the onions and fry until the liquid evaporates.
- 5
Step 5
Pour water and simmer for 20 minutes.
- 6
Step 6
Add tomato paste, salt, and peppercorns. Mix well until the paste dissolves.
- 7
Step 7
Cut the potatoes into medium cubes and add to the cauldron.
- 8
Step 8
Add the bay leaf.
- 9
Step 9
Finely chop the carrots and add to the wok. Stew until the vegetables and chicken are cooked through.
- 10
Step 10
Mince the garlic.
- 11
Step 11
Add garlic to the kazan, cover with a lid and turn off the heat. Let the dish steep for 5–10 minutes.
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