Potatoes Stuffed with Chicken

Name: Potatoes Stuffed with Chicken
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Azerbaijani Cuisine
Ingredients: 4 pcs Potatoes; 150-200 g Hard Cheese; 6 pcs Chicken Breast; 500 g Champignons; 2-3 pcs Onion; 2-3 cloves Garlic; 2 pcs Bell Pepper; 2 pcs Tomatoes; 2 tbsp Tomato Paste; Ground Black Pepper; Ground Hot Pepper; Dried Basil; Turmeric; 1 tbsp Clarified Butter or Ghee; 0,5 l Vegetable Oil; Salt

Potatoes stuffed with chicken - recipe with photo, Azerbaijani cuisine

Cooking Time:
1 hour 30 min. Recipe Yield:
8 servings Difficulty:
Medium recipe

Potatoes stuffed with chicken is a recipe of Azerbaijani cuisine, which is prepared for the festive table for Novruz. This is a very simple recipe with a rich and intense taste. Due to the fact that the potatoes are fried before stuffing, they hold their shape well and do not crumble after cooking in the oven.

Recipe Ingredients

Potatoes 4 pcs

Hard Cheese 150-200 g

Chicken Breast 6 pcs

Champignons 500 g

Onion 2-3 pcs

Garlic 2-3 cloves

Bell Pepper 2 pcs

Tomatoes 2 pcs

Tomato Paste 2 tbsp

Ground Black Pepper

Ground Hot Pepper

Dried Basil

Turmeric

Clarified Butter or Ghee 1 tbsp

Vegetable Oil 0,5 l

Salt

Cooking Recipe

The recipe for potatoes stuffed with chicken is very simple. Cut the chicken fillet into small pieces. Peel and finely chop the onion. Peel and finely chop the garlic. Remove the seeds from the sweet pepper and chop finely.

Clean and separate the mushrooms, cut the stems separately, as they take longer to cook, and cut the caps separately. Cut the tomatoes into small cubes.

Add melted butter to the pan, when the butter melts, add onion and stir. When the onion becomes transparent, add chopped chicken fillet, salt and stir. Cover and cook for 10 minutes over medium heat.

Add the mushroom legs to the chicken, stir, and after 5 minutes add the chopped mushroom caps. Cover again and simmer for 5 minutes.

Add chopped tomatoes and sweet peppers to the pan with the chicken. Then add a tablespoon of tomato paste and the remaining spices. Cover and simmer for another 10 minutes.

For this recipe, you need to take large potatoes. Peel the potatoes and cut them in half lengthwise. Then, using a spoon, make a hole by cutting out the middle of the tuber.

Pour vegetable oil into a deep frying pan. When the oil is hot, put the prepared potatoes in it and fry on all sides until golden brown. Immediately transfer the fried potatoes to a baking sheet.

Place the prepared chicken filling in the middle of the potatoes. Grate the cheese on a coarse grater and sprinkle stuffed potatoes. Dissolve a tablespoon of tomato paste in a glass of water and pour over the potatoes. Bake the stuffed potatoes in an oven preheated to 180-200°C (355-390°F) for 40 minutes or until the potatoes are fully cooked.