Food and drinkRecipes

Delicious and healthy food in pots

More often in culinary magazines, newspapers, on Internet sites, you can find recipes for dishes cooked in pots. But even a few hundred years ago, such food in pots was a common thing, and almost everything was prepared like that. And not in vain. Thick walls of pottery evenly distribute the heat throughout the space, so that the dish is not just stewed - it languishes. Such a gentle way of cooking helps the products to save a large number of vitamins and nutrients, making food in pots much tastier than in a pan or pan.

Deciding to cook your favorite dish this way, we get a number of advantages. First, in addition to the fact that the food in the pot is healthy and tasty, it is also dietary. And all because the products are prepared in their own juice, and they do not need to add any excess fat. Secondly, the pots allow you to individually approach the preferences of each family member. One put more onions, others add spices or favorite vegetables, etc. Thirdly, having prepared all the components, having combined them in a pot and placing them in the oven, we can forget about them for 1-2 hours and do our own business, saving ourselves from constant stirring and turning, without fearing that the dish will burn.

Despite the fact that the cuisines of the countries of the world are so different, in each of them you can find dishes cooked in pots. One of them is Georgian chanakhi, it is a kind of stew, which is prepared from lamb and vegetables. As for the latter, they, depending on the region, may differ slightly from each other, but the main ones are eggplants, potatoes (in Georgia, mostly chestnuts), onions, beans and, of course, a large number of different Spices.

Canachas in pots

Ingredients. Lamb (1 kg), tomato puree (100 grams), potatoes (800 grams), eggplant (350 grams), fattened fat (100-150 grams), onions (1-2 pcs.), A bunch of parsley, a little coriander, several Garlic cloves, sweet pepper, salt, a couple of laurel leaves, red ground pepper.

Preparation. Cut lamb in small pieces (if desired, you can replace it with beef). We clean the potatoes and cut them into cubes or slices (if desired). Onions shred. Eggplants are sliced depending on how you cut the potatoes, cubes or slices. Garlic is passed through garlic or shredded in a blender.

At the bottom of a clay pot, add the potatoes mixed with onions, then we put pieces of mutton and eggplant. Top with red pepper, finely chopped herbs, we put garlic, sweet peas , coriander, bay leaf. When all the components are put together in a pot, we pour them diluted with broth and tomato puree overcooked with fat. We put the chanah in a cold oven and languish for two hours at a temperature of 220 degrees Celsius. When the potatoes and meat are ready, we put a few thinly sliced tomatoes on top, a little greens and leave for another 10 minutes in the oven. The food in the pots is ready. Hot tea is served.

Rice in pots

Ingredients. Chicken fillet or chicken thighs (700 grams), onions (2 pcs.), Rice (300 grams), several cloves of garlic, pepper, soy sauce, salt and sour cream - to taste.

Preparation. To make the dish tastier, prepare the chicken better 10-12 hours before cooking. To do this, chicken fillets or thighs are washed and cut into batch pieces. Onion is shredded and put in one dish with chicken, there is also added soy sauce, salt, finely chopped garlic and ground pepper. Everything is thoroughly mixed and left to marinate.

Rice thoroughly rinsed. In clay pots, put 4 tablespoons of this cereal and pour water so that it covers the entire surface and slightly protrudes. From above lay the pickled chicken meat. We put the pots of rice and chicken in a cold oven and set the temperature at 200 degrees, weighed the pots for 40 minutes. Serve the rice in a pot with a spoon of sour cream.

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