Chicken azu with pickles. How to cook chicken azu What to cook chicken azu in a frying pan

Chicken azu is a second dish that can be prepared quite quickly if you use tender chicken fillet. The secret to the incredible popularity of the stew is the characteristic spicy spiciness of pickles. It perfectly highlights the taste of the amazing, bright tomato-based gravy.

Deliberately coarsely chopped vegetables - a feature of the traditional Tatar dish - make it especially appetizing. The richness of the aroma depends on the composition of the introduced seasonings and herbs. Golden carrot slices add a subtle sweet note to the thick sauce. It should be poured in when the potatoes are half cooked.

Ingredients

potatoes 4-5 pcs.
chicken fillet 1 pc.
pickled cucumbers 3-4 pcs.
vegetable oil 3 tbsp. l.
ground black pepper
water 100-200 ml
tomato paste 2-3 tbsp. l.
greens to taste

Preparation

1. To prepare azu, it is best to use chilled fillet. Wash the chicken, dry it and cut into small pieces.

2. Peel and rinse the potatoes. Cut into medium pieces so that it is convenient to prick with a fork. Place in a deep bowl and cover with cold water to prevent the vegetables from browning.

3. Cut the pickled cucumbers into small cubes or grate them on a coarse grater.

4. To prepare the basics, take a thick-walled saucepan, deep frying pan or wok. Add some oil. Keep it on high heat for a couple of minutes to warm it up and add the chicken pieces. Fry for 3-5 minutes until the chicken changes color to a lighter color.

5. Add tomato paste and water, preferably hot. Stir and let it boil. Boil over low heat for 3-5 minutes.

6. Drain the potatoes and add the wedges to the pan. Stir. Fry for 10 minutes over moderate heat.

7. Add chopped pickles. Stir. If there is little liquid in the pan, you can add a little boiling water. Stir and simmer covered for 30-40 minutes until the potatoes are cooked.

First of all, let's prepare the chicken. We use any of its parts. Chop the chicken meat into small portions.

Pour a little vegetable oil (about 4 tablespoons) into a thick-walled pan. Transfer the prepared chicken pieces to the pan.

Add the chicken ingredient immediately, focusing on your taste preferences. We begin to fry the chicken, stirring occasionally.

At the same time, prepare the remaining ingredients for the basics. So, potato tubers need to be washed and then peeled.

Cut the prepared potato tubers into cubes or medium-sized cubes.

Pour the rest of the vegetable oil into the frying pan, into which we then add potato tubers for frying. This process will prevent the potatoes from falling apart in the future when stewing.

Meanwhile, our chicken pieces are fried, pour the broth into the pan. Its absence is compensated by ordinary boiled water.

Next add a tablespoon of tomato paste (or sauce, ketchup).

Immediately chop the pickled cucumber for the basics.

Place the fried potato wedges into a saucepan.

Add pickled cucumber cubes. Cover the pan with a lid. Simmer for about 35-40 minutes.

Finally, season the finished chicken base with fresh or dried herbs.

An appetizing dish of national Tatar cuisine – the basics are ready! Enjoy your meal!

Although azu is considered a traditional dish of Tatar cuisine, it has a lot of fans of various nationalities. The thing is that you can’t remain indifferent to tender chicken stewed with potatoes and pickles in tomato sauce with various spices. The basics are suitable for both an everyday family dinner and a festive feast. This is one of our family's favorite dishes.

To prepare chicken basics, you need to prepare chicken meat, potatoes, pickles, tomato paste, a little boiled water, raisins, salt and spices.

Take the chilled chicken fillet and rinse it, trim off the tendons, membranes, and cartilage. You can also take chicken goulash. Rinse the meat and dry with a towel, cut into small cubes or strips.

Pour a couple of tablespoons of oil into the pan for frying and place the pieces of meat. Fry until tender golden brown, stirring occasionally with a spatula. Fry for 3-4 minutes over low heat.

While the chicken is frying, cut the pickles into cubes. If cucumbers release brine, do not rush to pour it out.

Add 100 ml of boiled water and a spoon of tomato paste to the pan with the chicken. Stir and simmer for another 7 minutes.

Potatoes need to be peeled and cut into cubes, strips - as you prefer. Then place the potatoes in a frying pan and also fry in oil for 10 minutes. The potatoes should be lightly browned.

Place potatoes, pickles, meat with tomato sauce, and raisins (pre-washed with warm water) in a saucepan or thick-bottomed pan. Add salt, ground pepper, bay leaf.

Stir and simmer over low heat for at least 40 minutes. Serve the dish hot. According to Tatar traditions, the chicken basics also need to be served with freshly baked pita bread and sour cream. Various vegetable salads and fresh herbs go well with the dish. Drinks you can serve include red fortified wine, pomegranate, grape, and apple juices.

Bon appetit!

Or beef. The classic recipe is very simple. But every housewife can afford to deviate from generally accepted rules. She still prepares dishes for her loved ones, based on the personal taste and preferences of the household.

I'm making basic chicken. My recipe is very different from the traditional one. But the dish turns out tasty and aromatic. I cook it so that I get a lot of sauce. Lightly boil the potatoes before frying.

If you use new potatoes, you do not need to peel the skins and do not cook them before frying. I add tomato juice not at the beginning of cooking, but after all the ingredients have been added. And one more thing: I add carrots to the basics. It may not be according to the rules, but we like it.

I suggest you prepare this dish according to my recipe. I hope you will also like the chicken basics.

Cooking steps:

Ingredients:

Chicken breast 600 g, potatoes 5-6 pcs., carrots 1 pc., raisins 100 g, onions 1 pc., cucumber (pickled) 3-4 pcs., tomato juice 1.5-2 cups, vegetable oil 2 tbsp. . spoons, spices (indicated in the recipe) to taste, salt to taste, parsley to taste.

Azu is a national Tatar dish, the main ingredients of which are meat (beef, lamb, horse meat), pickles and tomato. To make the dish more filling, potatoes, carrots and other vegetables are also added to it. Now we can’t imagine the basics without potatoes, thanks to which the dish resembles the familiar and familiar vegetable stew. A mandatory component of the Tatar basics is hot sauce, to which various spices, garlic, etc. are added.

It is believed that azu got its name from the Tatar word “azdyk”, which means “food, food”. This largely explains the popularity of this dish in its homeland. There is another version of the origin of the name of this popular dish; in the Persian language there is the word “azu”, which means “finely chopped pieces of meat with spicy sauce.”

Since azu is a traditional national dish of Tatarstan, every housewife should be able to cook it correctly. And a lot of rules have been invented. The main thing is to prepare the dish only in a good mood, you cannot hold a grudge in your soul or think about the bad, since all the negativity will be transferred to the dish and to those who will eat it. There are also rules that are closer to cooking. So, meat and potatoes should be cooked separately, and only the last 10-15 minutes they are cooked together. Not all cucumbers are used for basics either; they must be salted; there should not be any specific ingredients in the brine that could affect the flavor of the dish. Therefore, housewives specially pickle cucumbers, adding only salt, peppercorns and bay leaves to the brine.

In preparing the basics in Tatar style, we will not follow all the rules, we will even break one very important one - we use pork instead of beef. But the result will be simply incredible. Be sure to try this dish!

Ingredients for preparing Tatar-style basics with pickled cucumbers and potatoes:

meat – 300 g
potatoes – 600 g
onions – 3-5 pcs.
garlic – 2 cloves
pickled cucumbers – 2 pcs.
tomato juice – 200 ml
salt, pepper, herbs - to taste

Azu in Tatar style with pickled cucumbers and potatoes - recipe with photo:

Rinse the meat and cut into strips across the grain.

Place the meat in a frying pan and fry, covered, until it releases its juices.

At this time, cut the onion into half rings.

Add onion to meat. Fry for no more than 6-8 minutes.

During this time, cut the pickled cucumbers into small cubes; you can also grate them on a coarse grater, but then they will practically not be felt in the finished dish.

Peel the garlic and chop it into small pieces. Add pickles and garlic to the meat.

Pour in tomato juice, salt and pepper.

Simmer the meat with pickles for 10 minutes in a frying pan with a lid.

Then transfer the meat to a saucepan, add water to cover the meat, and leave to simmer over low heat.

At this time, peel the potatoes, rinse and cut into strips.

Fry the potatoes in a frying pan until half cooked.

Transfer the potatoes to the pan with the meat, add water so that the potatoes are covered by 1 finger of water, and simmer until cooked. Be careful not to overcook the potatoes; they should remain whole. As you can see, the meat should be cooked much longer, because the ideal dish will be when the meat is very soft and tender.

Azu in Tatar style with pickled cucumbers and potatoes is ready! Place the dish on a plate, sprinkle with chopped fresh herbs and serve.