Azu from chicken. All kinds of basics: a recipe with chicken, pork, beef, turkey and in Tatar style. How to cook ase in pots.

The history of the azu, few people know, but all are unanimous in one that the azu should be cooked from beef, lamb or horse meat, with the addition of vegetables and potatoes.
  It is understandable because the Tatars do not eat pork, so they should not have cooked a basics of pork.
  But it was quite possible for a chicken hen they could cook, if at that time the chicken was as popular as it is now.
  Now many housewives prepare a large number of dishes from chicken, firstly chicken meat is affordable, and second courses of chicken are cooked quickly.
  And two more products that must necessarily be present in the basics are pickles and tomatoes or tomato paste, of course, tomatoes are better.
  Nowadays, there are a huge number of recipes for preparing the basics, and each hostess, of course, has her own secrets of cooking this delicious dish.
  When I cook the basics with beef, I always fry the potatoes separately, but this time I cook the basics with chicken and boiled potatoes and boil potatoes for the basics separately.
  Potato varieties for chicken basics should be chosen such that the potatoes do not boil soft and do not turn into mashed potatoes.
  I offer you a simple recipe aze from chicken.

Step-by-step recipe aza chicken  with photo.

• National cuisine: Tatar cuisine
• Type of dish: Hot dishes, Azu
• The complexity of the recipe: Simple recipe

• Preparation time: 16 minutes
• Time for preparing: 1 h 5 min
• Servings: 6 servings
• Calorie Count: 275 kilocalories
• Occasion: For lunch

For lovers of chicken fillet dishes, I propose one more amazing option - chicken thai. This is a tasty, very satisfying and most importantly absolutely complete dish that does not require a side dish.

The traditional Tatar dish can be made from any meat. One of the options - this is an ase from chicken with potatoes. This dish will be a great lunch or dinner, and most importantly - will not take long to prepare.

Servings Per Container: 6-8

Ingredients for 6 servings

• Chicken Fillet - 600 Grams
• Potatoes - 1 Kilogram
• Pickled Cucumber - 3-5 Pieces
• Tomato sauce or pasta - 4 Art. spoons
• Sugar - 1 teaspoon
• Salt - 1 Pinch
• Pepper - 1 Pinch
• Vegetable oil - 50 milliliters

Step by step

1. The recipe for cooking chicken basics is quite simple. First you need to wash the potatoes, peel (if young, you can not peel) and cut into small pieces. Pour some vegetable oil into a frying pan and send potatoes there. Fry until crisp.
2. In the meantime, you can do chicken. Wash the fillets, dry and cut into small cubes.
3. Pour some vegetable oil into a skillet and send the fillets there. Fry, occasionally stirring, until golden brown. Then add tomato sauce or tomato paste and sugar.
4. When the potatoes are fried, send it to the saucepan to the chicken fillet.
5. Cucumbers dry a little and cut into small cubes.
6. Add cucumbers to the skillet. Mix everything thoroughly. Season to taste with salt and pepper. Cover and simmer until ready. For completeness, ase from chicken at home is best to give another 10-15 minutes after the end of cooking. And then you can serve.

Homemade lunch or dinner should be hearty and tasty. Chicken meat in the preparation of daily meals occupies leading places. Chicken is served as a regular menu, and dishes of various national cuisines.   How to cook chicken dishes  read on.

Chicken Dishes / Chicken Recipes: Azu, Bozartma, Poetha

Chicken Azu Recipe

Ingredients:

• 1 PC. chicken leg
• 5-6 pieces potato
• 3 pcs. carrots
• onion
• 3 pcs. pickled cucumbers
• garlic
• spice
• pepper
• vegetable oil

Cooking method:

1. Onions and carrots chop straw.
2. In a cauldron fry onions and carrots in vegetable oil. Add sliced ​​leg of chicken and grated cucumbers.
3. Simmer everything under the lid for 10-15 minutes.
4. Peel and grate potatoes or cut into small cubes.
5. Dish salt, pepper and season with spices. If necessary, pour 1 tbsp. broth or water. Stew ase to readiness potatoes.

Chicken Bozartma Recipe

Ingredients:

• 400 gr. chicken fillet from the thigh
• 2 tbsp. l ghee
• onion
• lemon
• dill and mint
• saffron
• pepper

Cooking method:

1. Chicken meat cut into equal pieces  and lightly fry in butter.
2. Then fry in a skilletonion, add chicken and poursome water.
3. T take it down to readiness.
4. When serving, pour the infusion of saffron, sprinkle with fresh herbs.
5. Garnish with lemon slices.

Chicken Paella Recipe

Ingredients:

• 4 things. chicken leg
• 4 tbsp. l olive oil
• 3 tbsp. broth
• onion
• 3 tooth. garlic
• 2 hl ground paprika
• 2 pC. bell pepper
• 200 gr. rice
• 300 gr. peeled pickled tomatoes

Cooking method:

1. Cut the legs in two parts and peel off the skin.
2. Grind onions and garlic.
3. Cut tomatoes and sweet pepper into cubes.
4. Fry in butterchicken, onion, garlic, tomatoes and peppers.
5. Fry until liquid evaporates. Salt and add spices.
6. Add rice, fry a little with the rest of the ingredients.
7. Then pour broth or water, close the lid and reduce heat.
8. Stew the paella for 20-25 minutes. Serve hot.

Zama recipe with chicken

Ingredients:

• chick
• 2 tbsp. green beans
• 3-4 pieces onions
• 2 pcs. carrots
• parsley root
• celery root
• 4 tbsp. l sour cream
• lemon
• dill
• parsley
• a pinch of red pepper

Cooking method:

1. Boil the chicken in salted water.
2. Then take out the chicken and cut it into pieces.
3. Put in broth about 20 minutes.
4. Pour in lemon juice, salt a little, bring the soup to a boil and remove from heat.
5. Beat egg with sour cream.
6. Put the chicken into the broth, and then pour the egg with sour cream in portions, stirring constantlywithout giving curl squirrel. Season the soup with spices.

Chicken Bean Recipe

Ingredients:

• hen
• 700 gr. green beans
• 500 gr. tomatoes
• 4 things. onions
• cilantro, parsley, basil
• pepper

Cooking method:

1. Chop the chicken into portions, add water and boil.
2. Onion and beans cut into slices, put in broth and boil.
3. Scald tomatoes and peel.
4. Skip the tomatoes through a meat grinder, then warm up a little in the pan until thick.
5. Tomato sauce pour chicken, add fresh herbs, all spices and bring to a boil.
6. Serve with rye bread.

Video Reception " Pilaf with chicken in a slow cooker"

Cook with pleasure and be healthy!

Always your Alena Tereshina.

Tatar dish of cut into small pieces of meat, stewed in a spicy sauce with pickled cucumbers, had to taste many. 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 adversely 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, it is necessary 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 let the poultry meat thaw on the top shelf of the refrigerator. If you defrost it in water or a microwave, it will turn out dry and hard.
• In the traditional version, pickles are used to prepare 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 prepare a delicious basics 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 and pickled cucumbers

• 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, pepper mix - to taste.

Cooking method:

• Wash the chicken breast, dry it with paper napkins, cut into thin sticks.
• Wash tomatoes, make a cross-shaped incision on the side opposite to 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.
• Peel off the bulb. Cut it into small pieces.
• Cucumbers cut into thin strips.
• Peel the potatoes and cut into strips. 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.
• Heat oil in a frying pan and fry 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 the cucumbers lightly in a clean pan. This can be done in parallel with the onion roasting.
• In a cauldron with meat, place a fry, 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 should be no side dish, with sour cream and greens.

Chicken Azu with Pickled Cucumbers

• chicken fillet - 0.5 kg;
• potatoes - 1 kg;
• pickled cucumbers - 0.25 kg;
• carrots - 150 g;
• onion - 150 g;
• tomato paste - 50 ml;
• fresh greens, salt, spices - to taste;
• vegetable oil - how much will go.

Cooking method:

• 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.
• Chop carrots on a coarse grater or grated for Korean salads.
• Heat oil in a pan, put onions in it. When it gets red, add carrots and cucumbers.
• After 5 minutes, add the tomato paste to the vegetables and simmer them with low heat for 10 minutes.
• Wash the chicken fillet, pat dry with a kitchen towel, cut into oblong pieces and fry them in hot oil until golden brown. This can be done simultaneously with cooking fried vegetables.
• Put 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. Add water so that it completely covers the contents of the pan.
• Put the pot on a slow fire. When its contents boil, cover and cook for 40 minutes.

Azu of chicken, cooked according to this recipe, has a spicy taste with a slight sourness.

Azu from chicken in a slow cooker

• 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.

Cooking method:

• Wash chicken, remove skin, remove wings and bones. Pulp cut into small pieces of arbitrary shape.
• Peel the carrots and cut into 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.
• Boil the tomatoes, peel and dice.
• Garlic skip through the press.
• Cucumbers cut into small cubes or strips.
• In the bowl multicooker pour oil. 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 - the chicken. Broil these products until the end of the program.
• Add tomatoes and potatoes, cut into small bars, in the crock-pot. 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 lid. Run the “Quenching” program for 1 hour.

When serving, you can decorate the chicken basil with a slice of lemon or a couple of olives chopped into ringlets. 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

• chicken stomachs - 0.5 kg;
• fresh champignons - 0.35 kg;
• pickles - 0.3 kg;
• potatoes - 0.65 kg;
• carrots - 100 g;
• 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.

Cooking method:

• Chicken stomachs, thoroughly rinse 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 cucumbers cut into strips, fry all together for 5 minutes.
• In a separate pan, place the grated carrots and finely chopped onions. Fry them in butter until golden brown, add tomato paste, stew for 5 minutes.
• Transfer the frying to the pan or cauldron with your 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 almost certainly will 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 will cope with its preparation.

Azu (the recipe will be described in detail below) is a traditional Tatar dish consisting of pieces of meat roasted in a frying pan or baked in a pot, which includes various additional ingredients that form a tasty and rather spicy sauce.

It is worth noting that in the eastern regions of our country such a lunch is made exclusively of lamb. However, for a change in taste, modern chefs prepare the basics, the recipe of which includes only simple products and spices, from poultry, pork or beef. In order for you to master the secrets consider the different options for creating this delicious dish in more detail.

How to cook aza in Tatar in pots

To prepare such a dish, housewives will need small portion pots made of clay. It is in them that the Tatar azu will languish for 70 minutes in the oven, which will make dinner the most delicious, fragrant and satisfying.

Ingredients required for an oriental dish

In order to cook aza in Tatar with potatoes, we need:

• lamb fatty - 500 g;
• potato tubers - 6 medium pieces;
• 3 salty tomatoes;
• pickled cucumber - 2 pcs .;
• white onion bulb - 1 pc .;
• garlic - a big clove;
• spicy tomato paste - 2 large spoons;
• black pepper peas - 5 pcs .;
• sunflower oil - for roasting onions;
• fresh herbs - to taste;
• salt - add at your own discretion.

Product Preparation

Before you form should prepare all the necessary products. To do this, you need to wash the meat, clean it from hard films and veins, and then cut into small pieces. Next, you should peel the potato tubers and chop them into cubes with a side of 1-2 centimeters. It is also necessary to chop the pickled cucumber and mash the salted tomatoes in a slurry, after removing the peel from them.

In order for the basu in the pots to be fragrant and tasty, it is advisable to chop the onion into rings and fry separately in a frying pan, seasoning it with sunflower oil.

The process of formation and heat treatment of food

After the products are prepared, you should take a portion of pots (4-5 pcs.), And then alternately put in them fatty mutton, roasted onion cucumbers, potato tubers and fresh garlic, cut into thin plates. Next, you need to salt all the ingredients to taste, add peppercorns, pour gruel from salted tomatoes, cover with tomato paste and pour in a little ordinary water (1/3 cup per pot). After that, the pottery must be closed and put in a strongly heated oven for 70 minutes.

The most delicious such dish is obtained the next day. Indeed, during this time, potatoes and lamb soaked in fragrant broth, becoming more juicy and soft.

Step-by-step recipe for aza turkey

To prepare this dish you can use any part of the bird. In any case, the basics made will be tasty and not as high in calories as, for example, from pork. After all, everyone knows that turkey is a dietary and very healthy meat.

Products for dishes in the pan

The recipe involves the use of simple and affordable ingredients. And which ones, let's consider a little further:

• turkey fillet - 700 g;
• large carrots - 1 pc .;
• refined sunflower oil - add at personal discretion;
• fresh big tomato - 1 pc .;
• white onion - 1 pc .;
• iodized salt - to taste;
• ground pepper and hops-suneli - add also at personal discretion.

The process of preparing the necessary products

To make such a tasty and nutritious dish, wash the turkey meat, and then separate it from the bones and skin, chop it into thin sticks. After that, it is required to chop a fresh tomato, grate carrots on a large grater and chop the onion.

Grilling and quenching ingredients

To prepare the basics, it is desirable to use a deep saucepan. It is necessary to pour into it (about 1/3 of a faceted glass) and slightly heat it. Next in the dishes you want to lay out all the meat and fry, without covering, for half an hour, stirring occasionally. After the turkey becomes slightly softer and changes in color, all previously processed vegetables should be laid out in layers: grated carrots, onions and tomatoes. Also, foods should be salted, pepper and season with spices. In this composition, the dish must be closed and simmer for 16 minutes. After this time, the azu is required to mix and cook another quarter of an hour. Serve it to the table preferably hot together with a side dish such as pasta, boiled rice or crumpled potatoes.

How to cook ase of beef?

Azu of beef with cucumbers cooked on a gas stove in a saucepan. To do this dish should be in two stages. And how exactly, we consider a little further.

Necessary ingredients for Tatar dish

We will need:

• young fat beef - 500 g;
• large pickled cucumbers - 3 pcs .;
• bulb onions white - 2 pcs .;
• large carrots - 1 pc .;
• boiled water - 2 glasses;
• vegetable odorless oil - for roasting;
• sea ​​salt, red and black pepper, ground coriander - add to taste;
• fat sour cream - 260 g;
• spicy tomato sauce - 2 large spoons.

Product Preparation

The pulp of young oily beef should be washed, cut into thin and long sticks, seasoned with all the necessary spices and kept under pressure for an hour. At this time it is required to cut carrots into circles, pickled cucumbers into small cubes, and onions into rings.

Heat treatment process

As mentioned above, with cucumbers prepared in stages. First you should make the sauce. To do this, mix in a saucepan fat sour cream, tomato paste and plain water. Then they should be stirred and gradually brought to a boil. After that, add the shredded pickles to the sauce and simmer them for 5 minutes.

When the meat is well soaked, it should be fried in a pan with vegetable oil, adding carrots and onions. Cooking these ingredients should be golden brown (approximately 16-18 minutes). Next, the beef with vegetables must be put in a saucepan with the sauce and simmer until fully cooked (about 35-42 minutes). Serve the finished dish to the table with any favorite garnish.

Cooking ase of low-fat pork

A recipe can include completely different ingredients. Today we look at the most delicious and unusual way, which involves the use of fresh champignons.

Ingredients Required

For such a rich and high-calorie meals you will need to purchase the following products:

• lean pork - 500 g;
• fresh champignons - 4 large pieces;
• spicy tomato paste - 2 large spoons;
• mayonnaise fat - 2 large spoons;
• white onion - 1 head large;
• drinking water - 2/3 cup;
• salt, pepper and herbs - add to taste;
• sunflower oil - a little, for roasting.

Food processing

The recipe for ase from pork, which involves the use of mushrooms, takes away quite a bit of free time from housewives. But before thermally treating all the ingredients, they should be well prepared. To do this, wash the meat and chop it into medium cubes. Next, you need to cut the fresh champignons into thin slices, and onions - into half rings.

Cooking process on the stove

To create such a dinner you need to take a stewpan, and then put in it pieces of pork, white onions and fresh mushrooms. Fry all the above ingredients should be in vegetable oil without adding water for half an hour. At this time, you can do the preparation of the sauce. To do this, mix in a bowl of mayonnaise, spicy tomato paste, drinking water, as well as all the necessary spices and chopped greens. After the meat and vegetables are fried, it should be poured over the sauce, cover and simmer for no more than a quarter of an hour. You can serve such a dish with any side dish or just like that, along with wheat bread.

We make the basics of chicken breasts

Azu from chicken, the recipe of which is presented below, turns out to be very tender and tasty. To prepare such a dish, you must pre-purchase all the necessary ingredients, which can always be found in any nearby supermarket.

Required Products

So, for cooking chicken azu we need:

• chicken fillet - 750 g;
• pickled cucumbers - 200 g;
• spicy tomato paste - 3 large spoons;
• seedless raisins - 120 g;
• ordinary water - a glass;
• salt, black pepper, dried dill, sugar - add to taste;
• odorless vegetable oil - for frying (70 ml.);
• potatoes small young - at the discretion.

Ingredients preparation

Before heat treatment, you must prepare all purchased ingredients. To do this, you need to wash the small new potatoes, and then cut it into quarters straight with the peel. Next, chop the chicken fillet into cubes, chop the pickled cucumbers and scald the seedless raisins with boiling water.

Cooking

After the products are processed, you should take a stew-pan, pour a little oil into it and put the potatoes. Fry vegetables should be golden brown. Next, you need to put chicken breasts in a cauldron and cook them in butter for no more than 20 minutes. After that, the meat is required to add spicy tomato paste, pickled cucumbers, spices, seedless raisins and previously fried potatoes. All ingredients should be filled with a glass of water, close and simmer for about a quarter of an hour. During this time, the products will become soft and absorb the aromas of spices. Serve chicken azu with potatoes to the table preferably only hot with fresh Tatar flatbread.