Tatar dish of cut into small pieces of meat, stewed in a spicy sauce with pickles, had to taste a lot. It is called “azu”. Tatars cook it most often from beef, lamb or horse meat, but many hostesses tried to make it from poultry meat, and the result met their expectations. Azu from chicken is, perhaps, the most economical version of the national Tatar dish. At the same time, the low cost of ingredients does not negatively affect the final taste of the azu, if it is cooked correctly.
Cooking Features
In order for the chicken basics to be tasty and fragrant, you need to know and take into account a few points:
- Chicken meat is not too fat, so you should take chilled chickens instead of frozen ones. If you nevertheless set out to make a tasty dish of frozen chicken or, especially, frozen chicken fillet, you should allow the meat to thaw out on the top shelf of the refrigerator. If you defrost it in water or microwave, it will turn out dry and hard.
- In the traditional version, pickles are used to cook the basics, but when preparing this chicken dish, many prefer to replace them with pickled ones, rightly believing that in this case the dish is more spicy and spicy. In choosing a recipe, it is better to focus on your taste.
- If you want the sauce to be thicker, you can add a little flour or starch to the dish - the traditional recipe includes these ingredients.
- You can make a delicious aza not only from chicken meat, but also from offal. Its taste will be different, but no less pleasant.
Serve azu with sour cream, mayonnaise or another white sauce. If it was cooked without potatoes, it is necessary to supplement the azu with a side dish. Sprinkle it with greens too will not be superfluous.
Chicken Azu with Pickled Cucumbers
Composition:
- chicken breast fillet - 0, 4 kg;
- potatoes - 0, 6 kg;
- tomatoes - 0, 3 kg;
- pickles - 0, 4 kg;
- garlic - 4 cloves;
- onions - 100 g;
- vegetable oil - how much will leave;
- salt, a mixture of peppers - to taste.
Method of preparation:
- Wash the chicken breast, dry it with paper napkins, cut it into thin pieces.
- Wash tomatoes, make a cross-shaped incision on the side opposite the stalk. Dip vegetables for half a minute in boiling water. Remove with a slotted spoon, wait for them to cool. Take off the skin. Cut the flesh of tomatoes into small cubes.
- Remove the husks from the bulb. Cut it into small pieces.
- Cut cucumbers into thin straws.
- Peel and chop the potatoes. The shape of the potato slices should be about the same as for french fries, the size too.
- Dip potatoes in salted water, boil until half cooked. Take it out and let it drain.
- In a pan, heat the oil and fry the breast in it over medium heat. It is necessary that the pieces become covered with a ruddy crust.
- Transfer the meat from the pan to the cauldron. Put the onion in the pan and fry it for 5 minutes. Add tomatoes, stew with them onions for 10 minutes. Transfer to a bowl or immediately to the cauldron for meat.
- Fry cucumbers lightly in a clean pan. You can do this in parallel with the frying of onions.
- Place a fry in a cauldron with meat, cucumbers on it, cover it all with potatoes. Season and salt the dish to taste.
- Crush the garlic with a knife, put it on top. After the dish is ready, garlic can be discarded - it is added to the flavor.
- Add a glass of water or potato broth, cover and simmer for 20 minutes over low heat.
Serve azu from chicken with pickles and potatoes without garnish, with sour cream and greens.
Chicken Azu with Pickled Cucumbers
Composition:
- chicken fillet - 0.5 kg;
- potatoes - 1 kg;
- pickled cucumbers - 0, 25 kg;
- carrots - 150 g;
- bulb onion - 150 g;
- tomato paste - 50 ml;
- fresh herbs, salt, spices - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Peel the potatoes, cut them into cubes of medium size, put them on the bottom of a thick-walled pan, cover with water.
- Slice gherkins in thin strips.
- Peel the bulbs and cut them into thin quarters of rings.
- Grind carrots on a coarse grater or grated on Korean salads.
- Heat oil in a pan, put onions in it. When it gets red, add carrots and cucumbers.
- After 5 minutes, add tomato paste to the vegetables and simmer them with low heat for 10 minutes.
- Wash chicken fillets, pat dry with a kitchen towel, cut them into oblong pieces and fry them in hot oil until golden brown. This can be done simultaneously with cooking fried vegetables.
- Place the meat on the potatoes, lay the frying on top. Salt and season the dish to taste, not forgetting that pickled cucumbers are also salted. Top up with water so that it completely covers the contents of the pan.
- Put the pan on a slow fire. When its contents boil, cover and cook for 40 minutes.
Azu from chicken, cooked according to this recipe, has a piquant taste with a slight sourness.
Azu from chicken in the crock-pot
Composition:
- chicken - 1, 5 kg;
- potatoes - 1 kg;
- pickles - 0, 4 kg;
- tomatoes - 0, 4 kg;
- onions - 0, 2 kg;
- carrots - 0, 2 kg;
- tomato paste - 100 ml;
- garlic - 6 cloves;
- vegetable oil - 50 ml;
- salt, spices - to taste.
Method of preparation:
- Wash chicken, remove skin, remove wings and bones. Pulp cut into small pieces of arbitrary shape.
- Peel and chop the carrots in small circles. If it has a large diameter, then it can be cut into halves or quarters of circles.
- Peel the onions, cut into small cubes.
- Dip the tomatoes, peel and dice.
- Pass the garlic through the press.
- Cucumbers cut into small cubes or strips.
- Pour oil into the multicooker bowl. Put the onions and carrots in it. Run the program "Baking" for half an hour.
- After 10 minutes of the program start, add cucumbers, after another 5 minutes - chicken. Cook these products until the end of the program.
- Add tomatoes and potatoes, cut into small bars, in the multicooker bowl. Smear it with tomato paste, mixing it with crushed garlic. Sprinkle with salt and seasoning. Add spices. Well in harmony with the taste of azu bay leaf.
- Pour in some water to cover the potatoes.
- Lower the cap. Run the “Quenching” program for 1 hour.
When serving, you can decorate the chicken base with a slice of lemon or a couple of olives cut into pieces. It does not fit into the canons of the Tatar cuisine, but still well underlines the taste and aroma of the finished dish.
Azu from chicken stomachs with mushrooms
Composition:
- chicken stomachs - 0.5 kg;
- fresh champignons - 0, 35 kg;
- pickles - 0, 3 kg;
- potatoes - 0 65 kg;
- carrots - 100 g;
- bulb onion - 100 g;
- tomatoes - 0, 2 kg;
- Bulgarian pepper - 0, 25 kg;
- tomato paste - 40 g;
- garlic - 3 cloves;
- oil - how much will leave;
- salt, herbs, spices - to taste.
Method of preparation:
- Chicken stomachs, rinse thoroughly and boil for half an hour in salt water. Remove the stomachs, but do not pour out the broth.
- Cool the stomachs, cut into strips. Just cut the mushrooms.
- Fry the mushrooms in butter or vegetable oil until the evolved liquid evaporates from the pan.
- Add to the mushrooms the stomachs and the cucumbers cut into strips, fry all together for 5 minutes.
- Place coarsely grated carrots and finely chopped onions in a separate frying pan. Fry them in butter until golden brown, add tomato paste, stew for 5 minutes.
- Transfer the frying to the pan or cauldron with the stomachs and mushrooms. Add chopped potatoes, julienne peppers, peeled and diced tomatoes.
- Pour half a liter of broth in which the stomachs were boiled. Salt and season the dish to taste. Simmer for 40 minutes over low heat.
- Add chopped greens and chopped garlic. Stew for another 10 minutes and lay out the plates.
Azu from chicken ventricles and mushrooms is a nourishing and tasty dish that you will almost certainly like to your taste.
Azu from chicken and chicken offal is inexpensive, but it turns out tasty and fragrant. In addition, even an inexperienced hostess can cope with its preparation.
