Composition / ingredients
Step-by-step cooking
Step 1:
At the beginning of cooking, it is necessary to prepare the products. From the onion, cut the core and cut into half rings
Step 2:
Cut the chicken into medium pieces at the joints
Step 3:
Crush the garlic cloves with a knife and mix the milk and flour
Step 4:
First pour oil into the cauldron and heat it at maximum heat
Step 5:
After that, put the chicken in the cauldron. Fry from all sides, while often not stirring. Carefully shift to the other side, so that the chicken meat does not fall apart from the temperature, but is stopped
Step 6:
After the chicken meat has been brought to half-readiness, we put onions in the cauldron. Mix it with chicken and bring it to a slightly toasted state
Step 7:
After that, reduce the heat under the cauldron to a minimum. Add sour cream and garlic to the cauldron. Mix it up. Simmer for five minutes
Step 8:
Then pour in the milk, pepper, add hops-suneli and mix. Leave for two minutes to heat the milk mixed with other ingredients
Step 9:
Then add water. Mix gently, cover with a lid and leave to languish for forty minutes
Step 10:
While the dish is stewing, chop the parsley and dill / Five minutes before the end of cooking, pour the prepared greens into the cauldron. And leave to simmer for another five minutes. After this time, the dish will be ready. Enjoy your meal!
If you are going to go to nature with the whole family, this dish is just right for you. It is very satisfying, tasty, quite unusual, because in a cauldron food is prepared in a special way, the taste can not be compared with home cooking. Of the ingredients, I want to pay attention to the chicken meat. I strongly advise you to buy homemade chicken for cooking in a cauldron. Since working at high capacities of the cauldron, the store chicken breaks up into fibers and it is difficult and unpleasant to work with it. Not to mention the harmfulness of the product. Hops-suneli can be replaced with cumin if desired and you can also add cilantro. But this is if desired and to your taste.
The calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
