Gedlibzhe - chicken in sour cream sauce, with corn and millet "paste"

Description

Gedlibzhe - chicken in sour cream sauce, with corn and millet "paste" - a visiting card of the national Adyghe cuisine. This old recipe is rooted in the distant pagan past of the Circassians. The dish has a very harmonious taste, so it is suitable for a large circle of guests, and for a family table.

Cooking

Step 1

Cut the chicken into pieces and rub them with paprika. Heat a non-stick frying pan and fry the bird on it on both sides until slightly golden brown. Oil can not be poured, just lightly grease the pan with a mixture of vegetable and butter (melted) butter. The bird does not need to be salted before frying, otherwise it will release the juice. Once the chicken pieces are browned on both sides, cover the pan with a lid and continue to cook over medium heat for 5 to 7 minutes. Remove the fried chicken pieces from the pan and set them aside in a bowl.

Step 2

Now prepare the schips - this is the Adyghe name of the national sauce, the main component of this dish. Add the chopped onion to the same pan and fry it in the melted chicken fat, 2-3 minutes. If fat is low, add oil. Pour in the paprika and flour, gradually mixing them into the contents of the pan, avoiding the formation of lumps. Cook 2 min.

Step 3

Stir sour cream in the broth, salt and pour the mixture into the pan with fried flour, mix gently. The sauce should be smooth, a nice dark creamy color, and have the consistency of heavy cream.

Step 4

Return the chicken pieces to the pan with the sauce. They should be 3/4 covered. If the sauce is not enough, add more broth with sour cream. Stir. Simmer the chicken in the sauce for 10-20 minutes, until golden oil spots appear on the surface of the sauce - this is the butter from the sour cream is melted. Sprinkle with thyme, remove from heat, let stand covered for 5-6 minutes.

Step 5

For “pasta” (cooked porridge), rinse millet or corn grits thoroughly and pour into boiling water (water to grits ratio 4:1). Stir and cook over low heat. The cereal should boil, and the moisture should evaporate. At the end of cooking, add semolina or corn flour in a thin stream. Increase the heat and simmer, stirring with a wooden spatula, until the pasta sticks to the sides of the pot, until the liquid has completely evaporated. Don't salt! Transfer the pasta to a shallow bowl, shaping it with a wooden spatula dipped in water. Cut the slightly cooled pasta into slices like bread. Serve the gedlibzhe in bowls: chicken pieces from the main course with chunks of pasta, drizzled liberally with thick sauce. The pasta is dipped in a tortilla and eaten hot.