Lagman with chicken
1 serving
30 minutes
Lagman with chicken is a fragrant dish of Uzbek cuisine that combines tender chicken meat, vegetables, and pasta soaked in rich tomato sauce. This is a variation of the traditional lagman popular in Central Asia, where homemade noodles are usually replaced with pasta for convenience. Historically, lagman originated from Chinese cuisine but gained its unique character in Uzbekistan, becoming hearty and spicy. The flavor of this dish is rich and layered—the tenderness of the chicken is complemented by the sweetness of carrots and peppers, while the tomato sauce adds a pleasant tanginess. Lagman is perfect for family dinners, warms you up in cold weather, and provides a sense of home comfort. The combination of simple ingredients makes it accessible while the harmony of flavors makes it unforgettable.
1
Wash the chicken, cut it into pieces. Heat oil in a pan and fry the chicken for 10 minutes.
- Chicken: 1 g
- Sunflower oil: 1 ml
2
Slice the onion into half rings and add to the chicken. Fry for 10 minutes.
- Onion: 1 g
3
Cut the carrot into cubes and add it to the meat and onion. Stew for 5 minutes.
- Carrot: 1 g
4
Blanch the tomatoes in boiling water and peel them. Dice the tomatoes and peppers, and add them to the meat with vegetables. Also add tomato paste, pepper, and salt.
- Tomatoes: 1 g
- Sweet pepper: 1 g
- Tomato paste: 1 g
- Ground black pepper: 1 g
- Salt: 1 g
5
Stir and simmer covered for 15 minutes.
6
Boil the pasta and mix it with chicken and vegetables.
- Pasta: 1 g