Azu with chicken is a dish that you can often pamper your home, it does not require a lot of time to prepare. The amount of ingredients used depends only on the hostess’s imagination, only the main one remains unchanged - meat. Azu is a concept, not a recipe, which should be strictly followed.

Classic chicken and pickle basics

The peculiarity of the taste of azu cooked at different times of the year largely depends on the potato - its density, mass fraction of starch, and friability. Not all chicken is suitable for its preparation; the best pieces are fillet or breast.

Ingredients:

  • chicken fillet - 1 kg;
  • salted cucumbers - 300 g;
  • tomato paste - 200 g;
  • granulated sugar - 30 g;
  • salt and pepper mixture to taste;
  • vegetable oil 30-50 ml.

To prepare the basics, you will need a cauldron or a deep thick-walled pan with a lid. To get a taste of dishes like from a Russian stove in an urban setting, you need a slow cooker.

Fried or boiled potatoes, pasta, rice, millet, buckwheat, stewed or steamed vegetables are used as a side dish.

Cooking with Potatoes and Vegetables

To prepare a full-fledged dish (for 10 servings) that does not require a side dish, you will need:

  • chicken fillet - 800 g;
  • potatoes - 1200 g;
  • onions - 300 g;
  • fresh tomatoes - 400-500 g;
  • garlic - 4-6 teeth;
  • salt;
  • pepper;
  • fresh herbs and sour cream are added at serving.

If desired, pickled cucumbers can be replaced with canned zucchini, eggplant, squash.

Cooking progress:

  1. Diced meat is stewed in a cauldron along with onions, sliced ​​in thin half rings.
  2. Tomatoes in a colander are dipped in salty boiling water, after which it is necessary to peel them, wipe them through a sieve in a saucepan with meat.
  3. Topped with chopped potatoes, chopped canned cucumbers.
  4. Coarsely chopped cloves of garlic are laid out on top.
  5. With a lack of own juice products added 1 cup of water.
  6. Salt and pepper are added to taste.
  7. A pan, a cauldron or a deep frying pan is covered with a lid, the dish goes to simmer on low heat.

Fresh Potato Fillet Azu

The proportions in the basics of fresh potatoes are the same as in the traditional Tatar recipe. The difference is that root vegetables are simply thoroughly washed and cut into cubes along with the peel. They are fried and added to the cauldron with chicken. Pickled cucumbers are replaced with freshly pickled ones, they are added with pasta at the final stage of cooking.

Broiler breast lazy basics

The broiler’s breast is stewed until cooked in a pressure cooker. Then it is separated from the bones, skin, cut into cubes and again sent to the pressure cooker. In the absence of its own meat juice, vegetable oil is added to the pan. Sliced ​​potatoes are poured on top. With a tightly closed lid, the dish is stewed until half cooked. 5-10 minutes before the end of cooking, the remaining ingredients are added to it - tomato paste, salt, a mixture of peppers.

To drown out the unpleasant aroma of the broiler, you will need spices - cumin (zira) or fresh dill. It will turn out to be fragrant if you replace the pickles with pickled gherkins.

Traditional Tatar recipe

The peculiarity of the Tatar basics is that white meat is not used, beef, lamb, and horse meat are suitable for it. Chicken Azu is an adapted, lightweight version of the dish. Due to the duration of the heat treatment of red meat, it is prepared separately from the side dish. The ingredients do not mix.

  • meat - 3 kg;
  • onions - 1 kg;
  • tomatoes - 1.5 kg;
  • pickles - 8-10 pcs.;
  • spices, salt.

Shredded pickles are always present in the meat gravy, and potatoes cut into strips are fried separately until golden brown. Potatoes and meat are laid out on a common dish, but do not mix. Fresh herbs are added to the main ingredients, sour cream is served in a separate bowl.

Chicken Azu in a slow cooker

Azu in a slow cooker is prepared without first frying the meat and potatoes. Extinguishing process will take 30-40 minutes in stew cooking mode.

For 4 servings you will need:

  • chicken fillet - 500 g;
  • onions - 2 medium-sized onions;
  • pickles - 2-3 pcs.;
  • garlic - 4-6 cloves;
  • vegetable oil - 30 ml;
  • salt and pepper to taste.

Tip: You need to cook the dish immediately after laying the ingredients in the bowl. It is not safe to use the automatic switch-on function after a few hours when using meat and peeled potatoes.

Working process:

  1. On a small amount of vegetable oil (in a cold bowl), a layer of onion cut in half rings is laid out.
  2. Meat mixed with pickles is distributed from above.
  3. The final layer is potatoes and 3-4 tablespoons of tomato paste.
  4. Salt and pepper are distributed on top. For flavor, you can put a few crushed or coarsely chopped cloves of garlic.
  5. It remains only to turn on the multicooker for the desired mode.

Note: If there is no stew cooking mode in the multicooker, you can set 2 baking modes or a stewing cycle.

In creamy sauce

Cream sauce is prepared separately from meat, it is added to the finished dish. Cream sauce is combined with red meat, chicken and potatoes, rice, pasta. When using it, tomato paste is not added to the meat.

Step-by-step instruction:

  1. Rinse the peeled potatoes under running water, cut into cubes ≈ 1.5-2 cm, put on a hot, greased frying pan.Fry (with occasional stirring) until golden brown.
  2. In a cauldron or pressure cooker, simmer the meat. Oil is added only as needed.
  3. After the fillet gives the juice, tomato paste and spices are added to it.
  4. Fried potatoes mixed with meat. Everything is stewed over low heat until cooked.
  5. 1-2 minutes before the end, finely chopped pickles are added to the dish.

Zira, basil, dill will give a special charm to the basics. You need to choose only one spice. In a traditional recipe, spices are not used. The dish is served with fresh herbs.

Tip: if potatoes are fried separately from meat or deep-fried, it is better to cut the meat into slices 1 cm thick and wide, 2.5-4 cm long.

For a pound of raw meat, to prepare the sauce, you will need:

  • onions - 150 g;
  • grated carrots - 200 g;
  • corn flour - 1 tbsp. l .;
  • vegetable oil - 20-30 ml;
  • 10% cream - 200 ml.

Onions, grated carrots are laid out in a pan with heated oil. Vegetables are fried, a mixture of cream and flour is added to them. So that there are no lumps in the sauce, it is better to pour it into the pan through a sieve with constant stirring. When thickened, the sauce can be diluted with a glass of cold water. Stirring to bring it to a boil and immediately turn off the gas. You can fill them with stew cooked in Tatar and add it to the basics of chicken with pickles.

Azu has become a dish that can be prepared from any meat, despite the fact that traditionally Tazu is made from tough red meat and is not dietary. Chicken in the recipe significantly reduces calories, a feature of white meat is the speed of cooking.

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