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Redlibre Kabardian

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Redlibre Kabardian

Recently on TV food wine transfer discovered this wonderful recipe... What he has conquered me? First, I love my family sour cream sauce and chicken. Second, the dish is cooked in one utensil – large pan (for me this is already a huge plus), without any prior preparations. Thirdly, you can eat with any side dish or even without it... Cooking "Hedibia" the girl, a native of Kabardino-Balkaria. This is one of the many ways of cooking this national dish.


Cooking time- Number of servings-

Ingredients for Redlibre Kabardian




Step-by-step instruction of cooking Redlibre Kabardian


Step 1

Gutted and well washed chicken cut into serving pieces. As in my family, not all parts of the chicken, "in honor", I took the Shin.
Spread the chicken pieces on the bottom of a large frying pan (diameter my – 28 cm), fill with water, cover and cook until almost tender (about 30 - 40 minutes). When the water boils, salt the chicken and reduce the heat to medium.


Step 2

Meanwhile, cut the onion into small cubes.


Step 3

When the chicken is ready, drain the broth into a bowl or saucepan.


Step 4

A couple of minutes to evaporate the rest of the soup in the pan. Into the pan with the chicken put a slice of butter and pour onions. Saute chicken with onion until light creamy onion.


Step 5

Then add sour cream, pour the broth (a little broth will keep for breeding flour) and simmer on low heat for a few minutes. Sauce pepper all peppers, salt to taste.


Step 6

At the very end add in the sauce diluted the remaining broth flour for thickening. The level of thickness can be varied by adding more or less flour. Squeezing or finely chop the garlic.
You can also add and favorite herbs (parsley, dill, coriander...).
Garnish to Your taste...
Bon appetit to You and Your family!