Chyhyrtma
Description
The recipe won't take much time. You can prepare chyhyrtma using either a whole chicken or any part of it. You can use not only bone-in pieces but also chicken fillet. The dish is normally made with pre-boiled meat, but if you have ready chicken broth on hand, you don't need to boil the chicken—simply sear it in a pan until golden brown. It's not necessary to cook it through, as the chicken will finish cooking in the sauce and will be just as tender and delicious. Serve hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
First, prepare the chicken, as we will need chicken broth. Optionally, cut it into portion pieces and boil in salted water until almost cooked.
- 3
Step 3
Then lightly sear the chicken on all sides in a frying pan.
- 4
Step 4
Separately sauté the diced onion until soft.
- 5
Step 5
Add the diced tomato and garlic. Remove the skin from the tomato beforehand by making a cross-shaped incision at the stem end and blanching it in boiling water for 1 minute.
- 6
Step 6
Mix and simmer everything together for 2-3 minutes.
- 7
Step 7
Now place the pieces of chicken on top.
- 8
Step 8
Pour in the broth, add vinegar or lemon juice, salt to taste, and turmeric. Cover the skillet with a lid and simmer the chicken with vegetables for about 25-30 minutes.
- 9
Step 9
Then beat the eggs, adding salt and pepper to taste.
- 10
Step 10
Pour the eggs into the pan, trying to spread them evenly across the entire surface. Without stirring, cover the pan with a lid and cook over low heat until the sauce thickens.
- 11
Step 11
The result is tender and juicy chicken in a light egg-onion soufflé that tastes similar to an omelet, but with a more pronounced and rich flavor.