Chicken in kefir with vegetables
Description
The recipe won't take much time. You can even use frozen vegetables—just defrost them 30 minutes beforehand and drain the released liquid. Most importantly, do not add tomatoes, canned tomatoes, or tomato juice, as the kefir will curdle immediately. The dish will taste especially delicious with pressed or dried ground garlic. When serving, sprinkle with chopped herbs, spices, and seasonings. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Thaw the frozen vegetables and drain the liquid. Peel the potatoes, onion, and carrots, then rinse under water. Rinse the chicken pieces, and trim off any membranes or tendons if present.
- 2
Step 2
Pour vegetable oil into a high-sided frying pan and place the chicken pieces in it. If the skin is still on, place them skin-side down. Sear for about 10-15 minutes over medium heat until golden brown, turning occasionally. Meanwhile, cut the potatoes into small cubes, slice the onion into half-rings, and grate or slice the carrot as desired. Add them to the pan and sauté for another 5-10 minutes.
- 3
Step 3
Place the thawed vegetables and simmer for 5-10 minutes until tender.
- 4
Step 4
Season with salt and pepper, add any other spices of your choice. Pour in the kefir and cover the container with a lid. Reduce the heat to moderate and simmer for 10 minutes. If desired, you can add pressed garlic, chopped herbs, etc. at the very end. No need to stir.
- 5
Step 5
The vegetables and chicken will absorb the kefir, becoming tender, juicy, and very tasty.
- 6
Step 6
Arrange them neatly on a plate and serve hot. You can accompany them with grainy mustard, garlic sauce, etc. Enjoy your meal!