Chanakhi - Georgian stew of vegetables, meat, beans and other products. The dish is thick, aromatic, hearty and uncomplicated to prepare. It is great for lunch and dinner. Will do?
Potted chanahs - general cooking principles
Chanakhs are mainly cooked with meat or poultry. But increasingly, you can find vegetarian variations in which the main ingredients are vegetables or beans. The ingredients are laid in pots in layers, some of them can be pre-fried.
To fill the dish using tomato paste or tomatoes, add water, broths, spices, garlic. In acute options put adjika. Greens can be added immediately, but it is better to decorate the dish when serving. Pots put in the oven, bring to readiness at medium temperature.
Chanakh in pots with chicken and eggplant
The recipe for a Georgian canahi dish 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;
• herbs and seasonings.
Cooking
1. Cut the chicken into medium-sized pieces. Spread on the bottom of the pots.
2. Peel the onion. If the heads are small, then it is better to take two things. Cut into small cubes, spread on top of chicken pieces.
3. Peel the potatoes, cut into small cubes, spread on top of the onion.
4. Dice the eggplant and scatter it in pots.
5. Squeeze the garlic, put the herbs and any spices, pour about 3 cups of water into each pot (for small pots per serving).
6. Now prepare the tomatoes. We cut the skin of the tomatoes, dip them in boiling water for a few seconds, dip them in cold water, then remove the skin in one motion.
7. The delicate pulp of tomatoes is cut into small cubes or rubbed.
8. Spread the tomatoes on top of the eggplant with spices.
9. Cover the pots, send to bake in the oven. Cook at 170 degrees 40 minutes. We serve the dish in the same pots, you can additionally add fresh herbs or garlic under the lid.
Chanakhi in pots with lamb and beans
For this dish you will need ribs of a young lamb, as well as red beans. If there is no desire to cook beans, you can take canned beans.
Ingredients
• 500 g of ribs;
• 250 g of boiled beans;
• 6 potatoes;
• 2 carrots;
• 1 onion head;
• 1 pepper;
• 3 tomatoes;
• 100 g of oil;
• garlic 3-5 cloves;
• green cilantro;
• Suneli hops and other spices.
Cooking
1. Boil pre-soaked beans until cooked, drain the water from the beans.
2. Cut the ribs into pieces that fit nicely into the pots. Pour a little oil into the pan, spread the lamb and fry until brown. Take out.
3. Peel the potatoes. Cut into 6-8 parts. If the tubers are small, take more and cut in half or 4 parts. Fry slices after lamb until lightly crusted.
4. Take out the potatoes. Pour in a little oil if necessary.
5. Put chopped onions and carrots. Sauté the vegetables.
6. Peel the tomatoes, chop the pulp, add to the vegetables and stew a little, season with the Bulgarian pepper.
7. We put pieces of ribs on the bottom of the pots.
8. Top with a layer of beans, cover with vegetables from the pan. We try to distribute all the ingredients evenly between the pots.
9. At the end, potatoes are added.
10. Salt water, season the sun-hops, pepper, stir and pour into pots. But not to the top. We leave a place for boiling.
11. We cover, put in the oven for an hour, cook at 200 degrees.
12. Chop the cloves of garlic, add the chopped green cilantro, stir.
13. We take out the pots, open, spread the greens with garlic. Cover with lids, let the dish brew.
Chanakhs in pots with champignons, beans and chicken
For this dish, chicken on the bone is used, mushrooms need to be taken fresh, but you can also cook such pots with boiled forest mushrooms.
Ingredients
• 500 g of chicken;
• 200 g of champignons;
• 2 tablespoons of flour;
• 1 carrot;
• 2 tablespoons of tomato paste;
• 2 glasses of water;
• 3 onion heads;
• 500 g of potatoes;
• oil, spices.
Cooking
1. Pieces of chicken on the bones can be laid immediately in pots. But tastier if you pre-fry the product.
2. Cut the potatoes into cubes, lay on top of the chicken.
3. Onion and carrot cut into strips, fry in a pan. Sprinkle potatoes with prepared vegetables.
4. Fry the flour in butter.
5. Bring the pasta with a glass of water, gradually add to the flour and stir well. At the end, pour a second glass of water. Boil the sauce, wait for the condensation.
6. Season the 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 the prepared sauce, close.
8. Put in the oven for an hour. Then turn it off and let it brew in a hot oven. Serve immediately in pots, you can sprinkle canahs with herbs on top.
Chanakhi in pots with beef and potatoes
The recipe for a hot and fragrant canahi dish in pots with the addition of adjika. You will need a real Georgian red pepper sauce.
Ingredients
• 300 g of beef;
• 500 g of potatoes;
• 4 tomatoes;
• 2 onions;
• 1 tsp adjika;
• 1 carrot;
• water or broth;
• 2 cloves of garlic;
• parsley;
• butter.
Cooking
1. Cut the washed beef pulp into cubes, fry in a pan until brown. Arrange in pots.
2. Add chopped onion and a little oil to this pan, fry.
3. We throw the grated carrots, passer together.
4. We rub tomatoes without skin, add to vegetables. Immediately put sharp adjika. You can add more sauce than indicated in the recipe. We boil everything together in a frying pan for about five minutes.
5. We lay out the tomato mass over the 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 shoulders of the pots.
8. Put in the oven. Such a canahi dish is prepared for 1 hour and 30 minutes at 170 degrees.
Chanakhi in pots with peas
Recipe for a fragrant canahi dish in pots with green peas. It uses a 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;
• carrots and onions.
Cooking
1. Cut the onion, spread on the bottom of two pots.
2. Cut the carrots into circles, 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 it into two parts and put it in pots too.
5. Cut the tomato, divide into two parts and also lay it.
6. Now comes the potato. Peel the tubers, cut into slices, like meat. Level the layer.
7. Pour water into the pots. The liquid should be visible through the potatoes, but do not need to pour in additional.
8. Add spices on top, pour out canned peas.
9. Close the pots. We cook the chanahs for 45-50 minutes at 180 degrees.
Chanakhi in lamb pots with eggplant
A variant of a very fragrant and summer dish, which will require lamb. You can use any pieces, but better ribs. They lend themselves well to slicing and are incredibly tasty.
Ingredients
• 400 g of mutton;
• vegetable oil;
• 4 eggplants;
• 300 ml of tomato juice;
• 2 carrots;
• 2 onion heads;
• spices.
Cooking
1. Put the mutton pieces in a saucepan with hot oil, fry until rosy. We shift in a bowl.
2. Cut the eggplant into large slices or cubes. If necessary, first soak in salt water, rinse and dry.
3. We lay the eggplant in the heated oil, in which the mutton was fried. Brown on the strongest fire.
4. Cut the carrots in circles or halves of circles.
5. Onion cut in half rings, put on the bottom of the pots.
6. We lay the fried mutton slices on top.
7. We spread beautiful slices of carrots on lamb.
8. We lay out the eggplant.
9. Salt tomato juice, season with spices, you can take a traditional mixture of hop-suneli.
10. Pour the tomato into the pots.
11. We cover, put the chanakhs in the oven for an hour. When serving, season with herbs.
Lazy canahs in pots with canned beans and pickled mushrooms
The recipe is very tasty and quick to prepare canned bean dishes. Mushrooms are used pickled, but you can take the fried product.
Ingredients
• 1 can of beans;
• 150 g of mushrooms;
• 2 onions;
• 4 potatoes;
• 2 tablespoons of tomato paste;
• 1 clove of garlic;
• 1 carrot;
• spices.
Cooking
1. Onion cut, put in pots.
2. We also cut the carrots or rub them, spread them over the onions.
3. Drain the water from the beans, put it in a bowl.
4. Peel the potatoes, cut into cubes or straws, mix with beans.
5. Add chopped mushrooms and tomato paste to them, squeeze the garlic, put spices and mix thoroughly.
6. Spread the mass on top of the vegetables in pots.
7. Add water. The quantity is adjustable by ourselves. The thicker we want to get a dish, the less liquid we pour.
8. Close, put in the oven for 40 minutes. Cook at 190-200 degrees.
Potted Chanakhs - Tips & Tricks
• The meat will not fry until crusted if it is wet. Be sure to dry the pieces with napkins or roll in a small amount of flour.
• Often fresh tomatoes go to the canahi. But in winter they are not tasty and very expensive. Therefore, it is better to use tomatoes in your juice, pasta or sauces.
