Caucasian cuisine on the road in an autoclave

Housewives often ask themselves: what is there to preserve? No one is surprised anymore by classic recipes and dishes, and experiments don’t always work. Just for you, we have put together a series of recipes that are sure to surprise your guests. Let’s start with Caucasian cuisine.

Caucasian cuisine stands out for its distinctive recipes, often with a very long history. Food is one of the elements through which you can get a sense of the spirit of a region or a country. You don’t need to go to a Georgian or Armenian restaurant to discover it, just open a can of food.

Chicken chahoshbili

Ingredients (for 350 g jar):

  • Chicken meat – 250 g;
  • Rice – 100 g;
  • Onion – 15 g.

Method of preparation:

  1. Cut the meat off the bones to cut the chicken. Cut the meat into pieces weighing 30-50 grams.
  2. Peel and cut the onion into halves.
  3. Don’t throw the bones away, but cook them into a tomato sauce broth. Take the bones and water in a 1:3 ratio and simmer until ready. Heat the oil and add the flour, pour the resulting broth (removing the bones beforehand) and sugar. Bring to the boil and simmer for another 2-3 minutes.
  4. Soak the rice in warm water to swell it.
  5. Fry the chopped chicken with the onion in the vegetable oil until almost cooked.
  6. The next step is to prepare the tomato sauce. To do this, take the ingredients in the following proportions:
    • Puljong – 60%;
    • Parsley – 4%;
    • Tomato puree (pasta) – 35%;
    • Ground red pepper – 0,5%;
    • Ground black pepper – 0,5%. Mix all ingredients thoroughly. It is important to add warm broth (about 75 °C).
  7. Place the chicken pieces and the puffed rice tightly in the jars, alternating layers, and pour the hot sauce on top.

Close the jars and place them in the autoclave. Can for 40 minutes at 110 degrees.

You can make chahoshbili from razor meat with a similar recipe. You can also substitute rice with noodles or omit the grain. In this case, place the ingredients in the jars in the following proportions: fried meat – 50%, fried onion – 15%, tomato sauce – 35%.

Chicken adigee style

Chicken adõgee style (for a 1 litre jar):

  • Chicken – 800 g;
  • Onion – 50 g;
  • Flour – 30 g;
  • Garlic – 10 g;
  • Salt – 10 g;
  • Ground red pepper – 6 g.

For this recipe we need a whole chicken, drained of offal. During the further dissection, we separate the meat from the bones and separately – the fat.

This recipe can also be used to prepare duck meat in Adygee, following the same proportions. You can even mix both types of meat.

Preparation:

Cut the chicken into pieces, weighing about 50 grams. Peel the onion, cut into half rings and fry in vegetable oil. Prepare the sauce in the following proportions:

  • Fat from bones – 17%;
  • Fried onions – 20%;
  • Red pepper – 3%;
  • Flour – 15%;
  • Chopped garlic – 5%;
  • Salt – 5%;
  • Water – 35%. Place the meat in the jars and pour the sauce on top.

Close the jars and place them in the autoclave. Sterilise at 110 degrees for 40 minutes.

With common sterilisation regimes and similar ingredients, you can easily prepare these two dishes at the same time. This way you save time and get twice as many delicious dishes.