Georgian Buglama with Tomatoes in Their Own Juice
Main Dishes | Georgian cuisine
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Georgian Buglama with Tomatoes in Their Own Juice
Ingredients
- Ground coriander - ½ bunch
- Chicken fillet - 1 piece
- Onion - 1 head
- Eggplants - 1 piece
- Mild Chili Spice - 1 piece
- Orange Bell Peppers - 1 piece
- Garlic - 2 cloves
- Crushed Tomatoes in Their Own Juice - 1 can
- Dill - ½ bunch
- Scallions - 1 bunch
- Safflower Oil - 3 tablespoons
- Khmeli-suneli - 1 teaspoon
Step by Step guide
Step 1
Cut the chicken fillet into pieces of 3-4 cm. If you want more meat in the dish, you can use fillets from two small breasts, calculating half a breast per serving. Sear the pieces in a well-heated skillet with high sides until lightly golden without adding oil or salt, so it doesn't release water and seals quickly. Transfer the seared pieces to a plate.
Step 2
Add the coarsely chopped eggplant to the skillet and sauté it without oil. Transfer to a plate.
Step 3
Add oil to the skillet and lightly sauté the diced onion until golden.
Step 4
To the sautéed onion, add the sautéed eggplant, mix everything, lightly salt, and simmer for about a minute in the skillet.
Step 5
Then, add the finely chopped chili pepper, the julienned bell pepper, and the not-too-finely chopped green onion (3 cm long pieces) along with the coarsely chopped cilantro. Mix everything and sauté for another minute.
Step 6
Cut the tomatoes in their own juice into medium pieces, removing the skin beforehand, and add them to the skillet with the vegetables, pouring a little juice from the can over them.
Step 7
After a couple of minutes, add the chicken to the skillet with the vegetables, add khmeli-suneli, season with salt and pepper to taste, cover with a lid, and simmer on low heat for 20 minutes.
Step 8
Serve in portions and generously sprinkle with coarsely chopped herbs on top.
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