Recipe "Gedlibzhe - chicken in cream sauce, with corn and millet" paste "":
- Chicken (big and bold!) - about 1 kg
- paprika - 1 tablespoon
- water - 5 items.
- millet - 1 tbsp.
- corn or semolina - 1-2 handfuls
- onion (large head) - 2 pcs.
- Wheat flour - 2 tbsp
- cream - 150 g (but conventionally can be more or less - to taste)
- chicken broth - 100 ml
- dry ground spices (paprika, pepper, thyme)
- salt - to taste
Number of servings
The complexity of cooking
Meeting with friends, birthday, Lunch, Dinner
Step by step recipe for cooking
Chicken to cut into portions for jointspieces. Sprinkle them with paprika. Heat a dry frying pan with non-stick coating, and fry in it the bird pieces on both sides until slightly golden currants. Oil can not use a regular pan dobavlyat.Esli, then lightly grease it with a mixture of vegetable and butter (melted) masla.Ptitsu no need to add salt before roasting, otherwise it will allocate sok.Kak only chicken pieces lightly browned on both sides, cover the pan with a lid and continue to cook over medium heat for about 5-7 minutes. Remove from the pan-fried chicken pieces and put them in a bowl.
Now prepare the sauce - "schips" is AdygeyanNational title sauce - blyuda.Dobavit main component in this same pan milled onion to brown and heated with it to the chicken fat (2-3 minutes). If, in your opinion, for the purpose of fat a little, then add the butter or ghee (at their discretion). Add paprika (it will add brightness to our sauce) and flour - it gradually mixing in the contents of the pan, avoiding the formation of lumps. Thus fry flour until the characteristic smell of walnut, or the smell of fried bread - all imagine this aroma in different ways.
Stir in chicken broth, cream, salt totaste and pour this mixture of broth, sour cream into the pan; mix gently. At this point, the sauce is supposed to be uniform, a handsome dark-cream color and consistency like thick cream.
Return the chicken pieces to the pan with the sauce. They should sink sauce 3/4 their size. If the sauce is not enough, add more broth and sour cream. Peremeshat.Tushit chicken in sauce about 10-20 minutes until golden oil stains on the surface of the sauce - it drips oil smetany.Blyudo sprinkle dry thyme, remove from heat, let stand, covered for 5-6 minutes to improve the taste and aroma. Garnish with shavings of fresh peppers chili.Osnovnoe dish is ready.
But do not rush! That's not all. As in the Russian tradition, the bread is not separated from the salt, and in the national cuisine adygskoj gedlibzhe is inextricably linked to "paste." Pasta in the Circassians - this is a very cool cooked cereal porridge, which is served to all the main courses instead of bread. Of the cereals used millet, corn grits finely ground semolina. The recipe is very simple: Millet rinse thoroughly and pour in boiling water. Mix. Cook over low heat. Krupa has to seethe, and the moisture to evaporate. At the end of cooking, pour a thin stream of semolina or corn grits - it helps to increase the viscosity of the paste.
Then turn up the heat and continue to cook,vymeshivaya mass of a wooden spatula until the dough will not stick to the sides of the pan, until complete evaporation of the liquid. Mass will be panting, bubbling magma crater awakened vulkana.ispareniya liquid. Do not add salt!
Put the pasta in a shallow dish, giving it a shape with a wooden spatula dipped in water. Slightly chilled pasta cut into slices, like bread.
Chunks of chicken main dish was served in a la carte dishes, with chunks of paste liberally spraying a thick sauce. Pasta in sauce dip-schips and eat hot.