2 hrs 30 mins
Traditional recipes are my favorite--nothing beats generations of perfecting the recipe, and they don't contain all the processed garbage you find in modern recipes. The problem is that quantities are very undefined, because my Savta just knew intuititively how to make the dishes she grew up on. This dish is VERY SIMPLE and also great for Shabbos evening--do everything in advance up to the last step, the simmer. An hour before candle lighting, bring it to a boil and then move to the hot plate/blech. By the time you bring it out as the main course, everything will be soft and the tastes will have mingled together.
My Private Note
Units: US | Metric
- 1start by deep-frying the potatoes:.
- 2peel potatoes& cut into thick steak fries.
- 3deep fry steak fries on medium-low heat.
- 4while the fries are frying:.
- 5set a small pot of water to boil.
- 6put the tomatoes into the boiling water and wait for skins to crack.
- 7take out tomatoes and peel& dice them.
- 8while water for tomatoes is heating up:.
- 9grease bottom of a third pot with 1 Tbsp of oil.
- 10place chicken parts in pot.
- 11sprinkle chicken with salt& pepper to taste.
- 12cover the pot& cook on lowest heat.
- 13Blanket the chicken with the diced tomatoes& keep in covered pot on low heat.
- 14Drain oil from steak fries& add them to the pot of chicken.
- 15Leave on low heat for 2 hours to slow cook.
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Nutritional Facts for Cvovrogan--Traditional Bochari Meat & Potatoes Dish
Serving Size: 1 (1129 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 3257.6
- Calories from Fat 2809
- Total Fat 312.2 g
- Saturated Fat 43.7 g
- Cholesterol 138.0 mg
- Sodium 169.8 mg
- Total Carbohydrate 84.0 g
- Dietary Fiber 12.3 g
- Sugars 9.7 g
- Protein 41.0 g