Chanahi - Georgian stew of vegetables, meat, beans and other products. The dish is thick, aromatic, nourishing and easy to prepare. It is great for lunch and dinner. Will do?
Pottery Chanahs - General Cooking Principles
Chanakhs are mostly cooked with meat or poultry. But increasingly, vegetarian variations can be found in which the main ingredients are vegetables or beans. The ingredients are laid in pots in layers, some of them can be pre-fry.
To season a dish, use tomato paste or tomatoes, add water, broths, spices, and garlic. In sharp variants put adjika. Greens can be added immediately, but it is better to decorate the dish when serving. Put the pots in the oven, bring to readiness at medium temperature.
Chanahi in pot with chicken and eggplant
Recipe Georgian dishes chanahi in pots with vegetables and chicken. A win-win combination of products for a delicious dinner.
Ingredients
• 1 chicken fillet;
• 2 eggplants;
• 1 onion;
• 3 potatoes;
• 2 cloves of garlic;
• 2 tomatoes;
• greens and seasonings.
Cooking
1. Cut the chicken fillet into medium sized pieces. We lay out on the bottom of the pots.
2. Peel the onions. If the heads are small, it is better to take two things. Cut into small cubes, spread on top of pieces of chicken.
3. We clean the potatoes, cut into small cubes, spread over the onion.
4. Dice eggplants and also scatter in pots.
5. Squeeze the garlic, put greens and any spices, pour into each pot o.3 glasses of water (for pots of small size for 1 serving).
6. Now prepare the tomatoes. For tomatoes, we cut the skin, lower it for a few seconds in boiling water, dip it in cold water, then remove the skin in one motion.
7. Cut the tender pulp of tomatoes into small cubes or rub them.
8. Spread tomatoes on top of eggplants with spices.
9. Cover the pots, send them to bake in the oven. Cooking at 170 degrees 40 minutes. Serving dish in the same pots, you can optionally add fresh herbs or garlic under the lid.
Chanahi in lamb and bean pots
For this dish you will need ribs of lamb, as well as red beans. If you do not want to cook the beans, you can take canned beans.
Ingredients
• 500 g ribs;
• 250 g boiled beans;
• 6 potatoes;
• 2 carrots;
• 1 onion;
• 1 pepper;
• 3 tomatoes;
• 100 g of oil;
• garlic 3-5 cloves;
• cilantro greens;
• hops-suneli and other spices.
Cooking
1. Boil the beans, soaked in advance, until ready, drain the water from the beans.
2. We cut ribs with such pieces that will fit well in pots. Pour some oil into the pan, lay out lamb and fry until brown. Take out.
3. Peel the potatoes. Cut into 6-8 parts. If the tubers are small, then take more and cut in half or 4 pieces. Fry the pieces after the lamb until lightly crusted.
4. Remove the potatoes. If necessary, pour in some oil.
5. Put the chopped onions and carrots. Fry the vegetables.
6. Remove the skin from the tomatoes, chop the pulp, add to the vegetables and stew a little, season with Bulgarian pepper.
7. Put the pieces of ribs on the bottom of the pots.
8. Top poured a layer of beans, covered with vegetables from the pan. We try to distribute all the ingredients evenly between the pots.
9. At the end of the added potatoes.
10. Salt the water, fill the hops-suneli, pepper, stir and pour into pots. But not to the very top. Leave a place to boil.
11. We cover, put in the oven for an hour, cook at 200 degrees.
12. Chop the garlic cloves, add chopped cilantro greens, stir.
13. We take out pots, we open, we spread greens with garlic. Covering the lids, let the dish brew.
Chanahs in pots with champignons, beans and chicken
For this dish is used chicken on the bone, champignons need to take fresh, but you can also cook such pots with boiled forest mushrooms.
Ingredients
• 500 g chicken;
• 200 g of champignons;
• 2 tablespoons of flour;
• 1 carrot;
• 2 spoons of tomato paste;
• 2 glasses of water;
• 3 onions; • 500 g of potatoes;
• oil, spices.
Cooking
1. Pieces of chicken on the bones can be put immediately in pots. But it tastes better if the product is pre-fry.
2. Cut the potatoes into cubes, stack them over the chicken.
3. Onions and carrots cut into strips, fry in a skillet. Sprinkle potatoes with prepared vegetables.
4. Fry the flour in the butter.
5. Dilute the paste with a glass of water, gradually add to the flour and mix well. At the end, pour in a second glass of water. Boil the sauce, waiting for thickening.
6. Season with tomato sauce with spices to your taste, salt and pepper. You can squeeze a couple of cloves of garlic.
7. Pour the contents of the pots with cooked sauce, close.
8. Put in the oven for an hour. Then turn off and give more insist in a hot oven. Serve immediately in the pots, you can sprinkle the top of the chanakhi with greens.
Chanahi in pots of beef and potatoes
The recipe for a sharp and fragrant chanahi dish in pots with the addition of adzhika. You will need a real Georgian red pepper sauce.
Ingredients
• 300 g of beef;
• 500 g of potatoes;
• 4 tomatoes;
• 2 bulbs;
• 1 tsp. adzhiki;
• 1 carrot;
• water or broth;
• 2 cloves of garlic;
• parsley;
• butter.
Cooking
1. Cut the washed beef pulp into cubes, fry in a griddle until brown crust. Spread in pots.
2. Add chopped onion and some butter to this pan, fry.
3. We throw the rubbed carrot, we pass together.
4. Rub the tomatoes without skin, add to the vegetables. Immediately put a sharp adjika. You can add more sauce than indicated in the recipe. Boil it all together in a skillet for about five minutes.
5. Spread tomato paste on top of roasted beef.
6. Peel the potatoes, spread on top.
7. Now add salt and pour boiling water or hot broth on top. The liquid should reach the hanger of the pots.
8. Put in the oven. Preparing this dish chanakhi 1 hour and 30 minutes at 170 degrees.
Chanahi in pots with peas
Recipe fragrant dish chanakhi in pots with green peas. It uses canned product. You can take any meat, but if it is hard or dry, it is better to marinate it in advance in spices or in soy sauce. Ingredients
• 300 g of meat;
• 2 potatoes;
• salt, spices;
• 200 g canned peas;
• 2 tablespoons of pasta;
• 2 cloves of garlic;
• 100 ml of water;
• 1 tomato;
• carrot and onion.
Cooking
1. We cut onions, we spread on the bottom of two pots.
2. Cut the carrot into slices, divide in half and also send in pots.
3. We throw in each a whole clove of garlic, pre-clean.
4. Cut the meat into cubes, mix with tomato paste, salt and pepper, divide into two parts and also lay out in pots.
5. Cut the tomato, divide it into two parts and also lay.
6. Now comes the potatoes. Tubers cleaned, cut into pieces, as well as meat. Level the layer.
7. Pour water into pots. The liquid should be visible through the potatoes, but do not need to be fully injected.
8. Add spices from above, pour out canned peas.
9. Close the pots. Cooking chanakhi 45-50 minutes at 180 degrees.
Chanahs in lamb pots with eggplants
Variant of a very fragrant and summer dish for which lamb is needed. You can use any pieces, but better ribs. They are amenable to cutting and are incredibly tasty.
Ingredients
• 400 g mutton;
• vegetable oil;
• 4 eggplants;
• 300 ml of tomato juice;
• 2 carrots;
• 2 onions;
• spices.
Cooking
1. Put the pieces of lamb into a saucepan with hot oil, fry until rosy color. We shift in a bowl.
2. Cut the eggplants into large slices or cubes. If necessary, first soak it in salt water, rinse and dry.
3. Put the eggplants in the heated butter, which roasted lamb. Fry over high heat.
4. Carrots cut circles or halves of circles.
5. Onion cut into half rings, put on the bottom of the pots.
6. From above we put the fried pieces of mutton.
7. On the lamb scatter beautiful carrot slices.
8. Fold the eggplant.
9. Salt tomato juice, season with spices, you can take a traditional mixture of hops-suneli.
10. Fill the tomato in the pots.
11. Cover up, put the chanahi in the oven for an hour. When serving, fill with greens.
Lazy tubs in pots with canned beans and pickled mushrooms
The recipe is very appetizing and quick to prepare dishes from canned beans. Mushrooms are used pickled, but you can also take the fried product.
Ingredients
• 1 can of beans;
• 150 g of mushrooms;
• 2 bulbs;
• 4 potatoes;
• 2 spoons of tomato paste;
• 1 clove garlic;
• 1 carrot;
• spices.
Cooking
1. Onion cut, put in pots.
2. Carrots, too, cut or rub, spread on top of onions.
3. From the beans, drain the water, lay out in a bowl.
4. Peel the potatoes, cut into cubes or strips, mix with beans.
5. Add to them chopped mushrooms and tomato paste, Squeeze the garlic, put spices and stir thoroughly.
6. Put a lot on top of vegetables in pots.
7. Add water. The quantity is adjustable by yourself. The thicker we want to get the dish, the less liquid we pour.
8. Close, set for 40 minutes in the oven. Cooking at 190-200 degrees.
Potted Chanahs - Tips and Tricks
• Meat will not fry to a crust if it is wet. Be sure to dry the pieces with napkins or roll in a small amount of flour.
• Often in the chanakhi go fresh tomatoes. But in winter they are not tasty and very expensive. Therefore, it is better to use tomatoes in your juice, pasta or sauces.
