Chicken yahnia recipe. Chicken yahnia is a delicious Bulgarian recipe. Yahnia with spinach and rice

Friends, we are preparing Bulgarian chicken (yahnia) - a recipe for a traditional dish of the national cuisine of Bulgaria. It can even be attributed to Balkan cuisine, since this method of cooking chicken is often found not only in Bulgarian, but also in Romanian, Serbian and Macedonian cuisine.

Bulgarian-style chicken is meat stewed in a vegetable stew. Presumably, the cooking technology of the dish originates in Turkish cuisine from the “fried soup” recipe, where all the ingredients are cut into equal pieces and lightly fried in a thick-walled dish (in Bulgaria - on a ceramic plate) so that the vegetables do not fall apart during further cooking.

Then the products are poured with a small amount of water and stewed until tender. The finished dish should have a thick consistency, while looking like a sauce, that is, with a small amount of liquid. Today, the cooking method has changed little.

For yahnia, different vegetables are used as a vegetable component: onions, tomatoes, sweet peppers, eggplants, beans, potatoes. You can cook with one vegetable or a combination of different vegetables. Interestingly, depending on the set of vegetables and their proportions, the added spices and the chef's imagination, the taste of the dish will be different every time. It is almost impossible to reproduce the taste of a dish a second time, it will always be new.

Traditionally, Bulgarian chicken is always served with a side dish of white crumbly rice, which is spread on top. Although if the dish is cooked with a lot of vegetables, then you can serve it separately.

Today I chose a quick and Bulgarian-style (yahnia) in a pan, which any inexperienced housewife can handle. For the recipe, I used the minimum set of ingredients: chicken with tomatoes, onions and herbs. At the same time, the fragrant aroma of the dish will touch the most tender strings of the soul of every eater. The food brings an atmosphere of family harmony and home comfort.

Ingredients (for 2 servings)

For a delicious Bulgarian chicken recipe, we need the following ingredients:

Chicken (whole carcass or any parts of it) - 500 g
Onion - 1 large turnip
Tomatoes - 2 medium pcs.
Garlic - a couple of cloves
Cilantro or any other herb - a few sprigs
Vegetable oil - for frying
Salt and ground black pepper - to taste
Bay leaf, allspice peas - 2 pcs.

How to cook Bulgarian chicken

1. Wash the chicken and dry it with a paper towel. Let's cut it into small pieces. We put the pan on the fire, pour a small amount of oil and heat well. Put the chicken pieces and fry over high heat on all sides until golden brown.

2. Peel the onion, wash and cut into small cubes. Remove the fried chicken from the pan, add vegetable oil if necessary and send the onion into it. We pass it to transparency.

3. Wash and cut the tomatoes the same size as onions. Finely chop the cilantro and garlic cloves. We will send the products to the pan with fried onions.

4. We continue to fry the food for 5 minutes, and pour in some drinking water. Add bay leaf, peppercorns, salt and pepper. Mix well and simmer on low heat for 3 minutes.

5. Return the fried chicken pieces to the pan and drown them in vegetables.

6. Close the pan with a lid and boil. We turn the fire to the minimum mode and simmer the food for 40 minutes.

Serve hot chicken yahnia. Enjoy your meal!

Video recipe: yahnia

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Yahnia is very popular in the East and the Balkans, so it combines shades of Balkan and Oriental cuisine. Such a dish in the East is sometimes found under the name "fried soup", and in appearance - stewed vegetables with meat.

The specificity of the dish lies in the fact that it can always be prepared in different ways - using different vegetables and different sets of spices. Therefore, everyone can have their own yahnia.

Let's prepare the necessary ingredients for cooking a simple but original dish - chicken yahnia.

Peel the onion, wash and cut into thin half rings.

For yahnia, we take a ripe, juicy tomato. Wash it and cut into small cubes.

Rinse chicken parts (for example, thighs) under running water, dry them. Rub with salt, black pepper and fry in a pan in a small amount of oil. It is not necessary to fry the chicken until cooked through, 5 minutes on each side is enough. Then transfer the chicken to a saucepan.

Put onion and tomato in hot oil, pour 100 ml of water, add tomato paste and red pepper. Stir and simmer for 5-7 minutes over low heat.

Pour vegetables with gravy into a saucepan on top of the chicken. Simmer over low heat for 40 minutes. The chicken is very soft and juicy, and the gravy can be used as a side dish. It turns out very tasty.

Chicken is the most affordable meat for most of the population. To diversify the daily menu with this bird, prepare a surprisingly tasty dish - yahnia. Step by step recipe with photos. Video recipe.

Yahnia is a dish that combines shades of two cuisines at once - Balkan and Eastern. A meal can look like both a first course and a second course at the same time. Represents first fried and then stewed chicken with vegetables. The list of spices and spices may differ, from which it is almost never possible to cook yahnia twice with the same taste. In addition, any vegetables can be used in this dish, and the meat can be different. Therefore, by changing the type of meat, types of vegetables and spices, yahnia can always be obtained with a new taste and aroma. Therefore, every eater will find a suitable yahnia recipe for himself and will be able to include this healthy and tasty food in his diet.

It is worth noting that it is prepared very easily and quickly, and the cooking method will be familiar to many housewives, so more than one cook will not have difficulties with cooking yakhnia. This recipe uses chicken. Due to its cheapness and availability, it has long become a folk product. Poultry is easy and quick to cook, it does not require complex techniques and a special processing method. Chicken for the recipe, you can take the whole carcass or any of its parts: wings, breasts, beards, drumsticks. If you take a whole carcass, then chop it in portions into several parts along with the bones. Neck, head and so on, too, put into action.

• Calorie content per 100 g - 121 kcal.
• Servings - 3
• Cooking time - 1 hour 15 minutes

Ingredients:

• Chicken meat (any parts of poultry) - 700 g
• Vegetable oil - for frying
• Tomatoes - 2 pcs.
• Onion - 1 pc.
• Basil - 5 branches
• Bay leaf - 2 pcs.
• Black ground pepper - a pinch
• Cilantro - 4-5 sprigs
• Garlic - 2 cloves
• Salt - 0.5 tsp or to taste

Step by step cooking chicken yahnia, recipe with photo:

1. Wash the chicken or its parts and dry it with a paper towel. If you have a whole carcass, then chop it into pieces. If there are feathers, then cut them off. If desired, you can remove the skin from the pieces, so the dish will be more dietary, because. It is in the peel that contains the most fat and cholesterol.

2. Heat the vegetable oil in a frying pan and put the meat to fry. Fry it over medium heat until golden brown. Season it with salt and black ground pepper.

3. While the chicken is cooking, take care of the vegetables. Wash the tomatoes and cut into cubes. Peel the onion and cut into small cubes. Finely chop the cilantro and basil greens.

4. In a frying pan, heat the vegetable oil and send the onion to sauté.

5. Bring it to transparency, stirring occasionally.

6. Add tomatoes, cilantro and basil to onions.

7. Pour in some drinking water, put a bay leaf, salt and pepper. Simmer the vegetables for 7 minutes until the tomatoes become soft.

It seems that the bright and spicy chicken yahnia has concentrated all the warmth of the southern coastal regions, all the diversity of the multinational Balkans, combining the sharpness of traditional Turkish cuisine and the unobtrusive softness of Bulgarian.

There is no point in arguing about whether this is a first course or stewed chicken with a vegetable side dish: the only question is the amount of thick aromatic gravy. In any performance, this dish is perceived with special enthusiasm, and dinner becomes a real holiday. The presented recipe allows you to extend this holiday for an arbitrarily long time - it is quite simple and allows for any variations.

Ingredients

• 500 g chicken
• 1 turnip
• 1 tomato
• 1 spoon of tomato paste
• 100 ml water
• spices to taste
• 3 g salt
• 1 spoon of oil

Cooking

1. Onions need to be peeled, washed and cut into halves or quarters of rings - it depends on the size of the onion. Put the onion in a heated pan, pour a drop of oil. Saute on low fire.

2. Wash the chicken parts (thighs) and spread with salt, spices, spices.

3. In a separate frying pan with high sides or a saucepan, lay out the chicken thighs and fry for 5-7 minutes over low heat. The goal is to make the chicken more ruddy in the end.

4. While the chicken for yahnia is fried, we will cut a ripe tomato. The size of the cut is not critical.

5. Add chopped tomato to the pan with onions, add tomato paste, 100 ml of water here, mix and simmer for another 3 minutes.

6. Pour the tomato-onion dressing into a saucepan with the chicken. It is desirable that the liquid completely covers the meat. Simmer over very low heat for another 40 minutes.

7. You can serve chicken yahnia with any side dish, because together with meat you get a lot of tasty, aromatic gravy.

Note to the owner

1. When preparing yakhnia, the choice of poultry is of fundamental importance. Broiler breeds of chickens reach readiness faster, but the aroma of a bird fed by a caring hostess cannot be compared with anything. Pieces of meat should be lightly beaten off, especially if the bird is domestic. So that the chicken does not lose its shape when turned over and does not stick to the pan, it must be well heated. Before sprinkling with spices, it is recommended to dry the thighs slightly with a napkin, otherwise the dry spices simply will not hold on to the wet chicken skin. The main purpose of spices is to emphasize the unique meat flavor, but not overshadow it.

2. The acid of fresh juicy tomatoes contributes to the rapid softening of meat fibers. Their replacement of tomato paste is only welcome: no matter what set of vegetables is prepared, there are never many of them. But you should not chop the vegetables finely, otherwise they will resemble porridge. Their large pieces attract attention and stimulate appetite.

3. Serving the dish plays a colossal role - golden yahnia laid out on lettuce leaves looks very advantageous: it turns out different every time, but invariably desired and very appetizing. It is important to remove it from the fire in time.