Chicken in an Afghan cauldron

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make chicken with potatoes and vegetables in an Afghan cauldron? Very simple! Prepare all the ingredients you will need for the recipe. If you have a frozen bird, remove it from the freezer in advance and defrost it at room temperature. Read more about proper defrosting of food in the article at the link at the end of the recipe. Next, rinse the carcass, dry it with paper napkins and cut into small portions.

2. STEP 2

   

   Peel potatoes, onions, carrots and garlic. Remove core and seeds from bell peppers. To make the finished dish more appetizing and colorful, use peppers of different colors if possible. Rinse all vegetables.

3. STEP 3

   

   Chop the vegetables not very finely. Choose the cutting method for yourself. I cut the carrots into thick slices, the peppers into cubes, the onions into rings, and the potatoes into slices.

4. STEP 4

   

   Pour a small amount of refined vegetable oil into the Afghan cauldron. Place the onions in the first layer into the cauldron.

5. STEP 5

   

   Next comes the turn of carrots and garlic. If you have small cloves, leave them whole; cut large cloves in half or quarters lengthwise. Also add bay leaf and lightly salt everything.

6. STEP 6

   

   Make the next layer of chicken pieces.

7. STEP 7

   

   Place the bell pepper in the cauldron. Distribute evenly.

8. STEP 8

   

   Make the next layer of potatoes. Sprinkle everything with your favorite seasonings and salt to taste. I used ready-made potato roasting mix and ground sweet paprika. If you want to get more aromatic broth, then pour in half a glass or a glass of water. I didn't add water. During the stewing process, vegetables and chicken release enough juice.

9. STEP 9

   

   Cover the Afghan cauldron with a lid and place on the stove. When you hear a characteristic hiss, reduce the heat to medium and simmer the chicken and vegetables for about 30 minutes. During cooking, open the valve using a fork. If steam comes out, then the operation of the cauldron is not impaired. Turn off the stove and leave the cauldron with the lid closed for 15-20 minutes. Next, release the steam from the valve using a fork and only then open the lid. The dish is ready, you can serve!