A wonderful oriental dish with an unusual name is a thick, rich soup with pieces of juicy poultry, homemade noodles and fresh vegetables. The treat is very hearty, delicious and great for lunch or dinner. Chicken Lagman is notable for its simple execution technology, so any housewife will be able to quickly and easily cook it in her kitchen.

General rules for creating a dish

To get a fragrant soup at home, you must consider the following points:

  • Lagman should consist of noodles and waji - separately cooked gravy from vegetables and chicken. To make a side dish, it is better to use noodles made by yourself, but you can use spaghetti, or pasta nests.
  • First they make a vaja. It consists of fried chicken pieces stewed with vegetables and tomato on meat broth. It is convenient to make gravy in a cauldron, a “wok-pan” or a deep pan with thick walls.
  • Boil the noodles separately in salt water until half cooked. After that, rinse it well with cool water and drop it into a colander.
  • In some recipes, it is recommended to add pasta with tomato to the gravy a few minutes before the end of cooking.
  • A prerequisite is the use of suitable spices and oriental spices, which must be put in the finished sauce.

Serve the dish in deep and large plates. First, they garnish in them, and pour vaja on top. Finished soup can be decorated with finely chopped herbs. You need to eat refreshments hot.

How to make chicken lagman with homemade noodles

The classic Lagman recipe for chicken involves a combination of noodles, meat and any vegetables, with the exception of potatoes.Garnish for gravy can be prepared in advance and put in the refrigerator, or made in the process of creating a dish.

Products Used:

  • chicken fillet - 0.7 kg;
  • onion - 3 pcs.;
  • carrots - 2 pcs.;
  • radish - 100 grams;
  • pepper (sweet) - 1 pc.;
  • garlic - 3-4 cloves;
  • tomato paste - 30 grams;
  • bay leaf - 3 pcs.;
  • spices, spices, salt, herbs - at your discretion;
  • flour - 300 grams;
  • egg - 1 pc.

Cooking:

  1. Rinse the meat and cut into portions. After that, take a deep frying pan, pour in sunflower oil, place chicken in it and fry until golden brown.
  2. Peel and rinse vegetables with running water. Then cut the carrots and onions into small cubes, add them to the meat and fry for 8 minutes.
  3. Cut bell pepper into strips, grate the radish on a grater, chop the garlic. Put the food in the pan and cook another 5 minutes.
  4. Now you need to take the tomato paste, dilute it with water and pour it into the dishes with vegetables and chicken, given that the liquid should cover all the ingredients by 2-3 cm.
  5. Cover the gravy with a lid and simmer over medium heat until the meat is ready. 5 minutes before the end of cooking put spices, bay leaf and black pepper.
  6. While the vaja is boiling on the stove, you can make noodles. To do this, beat the egg into the flour, add 100 grams of water and knead the dough. Then roll it into a thin cake, roll it with a tube and carefully cut it into long strips with a sharp knife.
  7. After that, pour water into a saucepan, add a little salt, bring to a boil and add noodles into it. After 3-4 minutes, remove the dishes from the stove and drain all the liquid. Rinse the side dish and add a little olive or vegetable oil to it so that it does not stick.

Before serving, homemade noodles need to be laid out on plates, pour chicken sauce on top and cover with chopped cilantro or parsley. Bon Appetit!

Chicken lagman with potatoes and pasta

If you don’t have time or desire to make noodles with your own hands, you can cook soup with pasta bought in a store. To learn how to cook a delicious lagman with potatoes, vegetables and pasta, you need to study this recipe and then proceed to create a culinary masterpiece.

Products Used:

  • poultry meat - 1 kg;
  • tomatoes - 3 pcs.;
  • potatoes - 400 grams;
  • onion - 1 pc.;
  • tomato sauce - 40 grams;
  • adjika - 20 grams;
  • pasta (spaghetti) - 1 pack;
  • salt, spices, red and black pepper - to your taste;
  • sunflower oil - for frying.

Cooking:

  1. Wash the chicken and cut into small pieces. Then put in a pan with butter and simmer for about 20 minutes.
  2. Peel and wash all vegetables. It is important to cut all the ingredients correctly. It is not recommended to chop them too finely, this will make the taste of the dish worse. Therefore, it is better to cut onions into rings, potatoes with medium cubes, and rub the carrots on a coarse grater.
  3. Pour the tomatoes over with boiling water, peel them, then cool and cut into slices.
  4. Place prepared foods in a dish with meat and fry under the lid for about 15 minutes.
  5. Then add all seasonings, pepper, adjika and fry for 7-8 minutes. Then put the tomatoes, tomato paste and pour boiled water into the pan so that it covers its contents. Simmer for another 30 minutes.
  6. Cook the pasta, put in a bowl with the finished gravy, mix thoroughly.

Chicken Lagman with potatoes is ready. This dish goes well with a variety of salads, canned mushrooms or salted cabbage.

It is interesting:Uzbek lagman recipe

Lagman with chicken in a slow cooker

Healthy and nutritious soup for dinner can be cooked using a slow cooker. Various cooking options are available here: with vegetables, meat and different types of pasta. In a slow cooker, a lagman with chicken acquires a pleasant and peculiar taste, in addition, the use of a kitchen appliance saves time and effort of any housewife.

Products Used:

  • chicken - 0.5 kg;
  • onions (onions) - 200 grams;
  • eggplant - 1-2 pcs.;
  • pepper (Bulgarian) - 150 grams;
  • carrots - 130 grams;
  • tomatoes - 250 grams;
  • garlic - 3 cloves;
  • noodles or pasta - 300 grams;
  • olive oil - 20 ml;
  • spices, herbs, salt - to taste.

Cooking:

  1. Rinse the chicken fillet with water, pat dry with a paper towel and cut into square pieces. Then salt and pepper the meat, place in the multicooker bowl and fry in oil on both sides using the “Baking” mode.
  2. After that add the onion sliced ​​in half rings to the bird, grated carrots on a coarse grater and fry for about 5 minutes.
  3. Cut the pepper into strips, eggplant into cubes, and chop the garlic. Place vegetables in a bowl, pour salt, ground black pepper, favorite spices and add tomato.
  4. Pour 1.5 liters of hot water into the slow cooker and mix all the ingredients. Depending on the type of electric stove, turn on the "Extinguishing" or "Steamer" mode, then set the timer for 35 minutes and close the lid.
  5. Boil pasta or noodles on the stove. Rinse the prepared side dish and season with butter.

When serving, the noodles need to be put in plates and pour on top of hot vajas with eggplant, carrots and pepper. It is recommended to decorate each serving with sprigs of parsley.

A similar recipe:lagman in a slow cooker

Uzbek-style Lagman with chicken

Fans of dishes with a sharp and bright taste are advised to try the Uzbek chicken lagman. You can cook it very simply and quickly, and the result will pleasantly surprise you with its mouth-watering appearance and delicious aroma.

Products Used:

  • poultry fillet - 1 kg;
  • carrot - 1-2 pcs.;
  • onions - 150 grams;
  • tomato sauce - 40 ml;
  • adjika (acute) - 180 grams;
  • tomatoes - 250 grams;
  • sweet pepper - 1 pc.;
  • noodles - 350 grams;
  • refined oil - 25 ml;
  • black and red ground pepper, salt, spices - to taste.

Cooking:

  1. Wash chicken flesh with running water, divide into small pieces and salt. Then put them in a cauldron with oil and sauté until a crispy crust forms.
  2. Peel and wash all vegetables. Chop onion and tomatoes into small cubes, carrot slices, bell pepper julienne.
  3. Now the prepared vegetables need to be fried in a separate pan for about 5-7 minutes. Then add the tomatoes, tomato sauce and simmer for 3 minutes.
  4. Put the contents of the pan in a cauldron with meat, put adjika, season with spices, salt and pour water.
  5. Cooking a spicy dish with adjika needs another 15 minutes over medium heat.
  6. In a pan with salted water, cook the noodles, and when it is ready, transfer the slotted spoon to a large and deep bowl. Then it must be generously poured with vegetable gravy with meat slices and sprinkled with chopped herbs.

The Uzbek lagman with chicken is recommended not to be served in portions, but in a common bowl and certainly hot. An oriental dish will surely please you with a wonderful taste during a family meal or pleasantly surprise guests who come to dinner.

Similar:More from the author: