Ingredients with Measurements:
- 500g chicken breast, cut into bite-sized pieces
- 500g mushrooms, sliced
- 2 onions, chopped
- 2 carrots, sliced
- 2 potatoes, peeled and cubed
- 2 tomatoes, chopped
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 2 tbsp vegetable oil
Special equipment needed:
- Large pot with lid
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the onions and garlic and sauté until translucent.
3. Add the chicken and cook until browned on all sides.
4. Add the mushrooms, carrots, and potatoes and stir to combine.
5. Add the tomatoes, paprika, cumin, coriander, salt, and black pepper and stir to combine.
6. Pour in the water and stir to combine.
7. Cover the pot with a lid and simmer for 30-40 minutes or until the vegetables are tender and the chicken is cooked through.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 25g
Protein: 25g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Mushrooms can be substituted with any other type of mushroom.
- Carrots can be substituted with sweet potatoes or parsnips.
- Potatoes can be substituted with turnips or rutabagas.
Variations:
- Add bell peppers for a pop of color.
- Use lamb instead of chicken for a heartier dish.
- Add chickpeas for extra protein.
Tips and tricks:
- Use a cast iron pot for even cooking.
- Don't overcrowd the pot with too many vegetables.
- Add more water if the dish becomes too dry.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Steamed vegetables or a side salad.
Troubleshooting advice:
- If the dish is too dry, add more water.
- If the dish is too watery, remove the lid and simmer until the liquid has reduced.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Dimlama is a traditional Azerbaijani dish that is typically made with lamb or beef and a variety of vegetables.
Flavor profiles:
- Savory, earthy, and slightly spicy.
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Armenian