A hearty and tasty dish that can become a festive one is gedlibzhe (chicken in sour cream). Unusual, fast and budget! Step-by-step recipe with a photo. Video recipe.
Gedliebzhe is a visiting card of Kabardian cuisine and a wonderful way of cooking chicken meat. It represents delicious and aromatic pieces of chicken stewed in sour cream sauce with paprika, onions and garlic. Chicken has a harmonious taste that many will love. The dish is suitable for weekdays and holidays. Plus, the food is prepared in one bowl - in a large frying pan. The dish itself eliminates unnecessary body movements, and you can eat it with any side dish or even without it with a vegetable salad.
For the recipe, you can take a whole carcass, which is then cut into pieces. Thighs, thighs, chicken fillets or drumsticks are also suitable. The bird can be domestic or regular shop. Homemade chicken will take longer to cook, so it is advisable to stew it with the addition of water until fully cooked. The main role in the recipe is played by the sauce, which will require a lot of onions and sour cream. Poultry, cooked in this way, turns out to be tender and with an amazing aroma of spices. At first it may seem that the recipe is complicated, but in practice it is quite simple and inexpensive to prepare a gedliebge.
See also how to cook potatoes with chicken in mayonnaise.
- Calorie content per 100 g - 228 kcal.
- Servings - 4-5
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken - 1 pc.
- Garlic - 2-3 cloves
- Salt - 1 tsp
- Wheat flour - 1 tablespoon
- Vegetable oil - for frying
- Onions - 2-3 pcs.
- Sour cream - 300 ml
- Ground sweet paprika - 1 tsp
- Ground black pepper - a pinch
Step-by-step cooking Gedliebzhe (chicken in sour cream), recipe with photo:
1. Wash and dry the chicken with a paper towel. Remove the fat inside and cut the carcass into pieces.
2. Peel, wash and chop onions and garlic into thin strips.
3. In a skillet, heat vegetable oil and place the bird so that it is in one layer, and is not piled up.
4. Fry the poultry until golden brown on all sides. Cook it over medium-high heat. On such a flame, it will not burn, while it will be covered with a ruddy crust, which will preserve juiciness in the meat.
5. Add onions, black pepper and ground sweet paprika to the pan. Also season the food with salt.
6. Continue to fry until the chicken is golden brown and the onions are translucent. Stir occasionally to avoid burning.
7. Add flour to the skillet and stir the chicken to distribute it evenly between the pieces of poultry.
8. Pour the sour cream into the pan. If it is very thick, add some drinking water. The sauce should be moderately liquid, but not very thick.
9. Stir food and bring to a boil. Close the pan with a lid, turn the heat to the minimum setting and simmer the chicken in sour cream (gedlibzhe) for 1.5 hours. Serve the finished dish hot, freshly prepared with any side dish.
See also a video recipe on how to cook gedlibzhe: chicken in sour cream in Kabardian style.
