Russian Style Chicken Food

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

RUSSIAN CHICKEN

Steps:

• Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
• Stir until well combined in separate bowl.
• Place chicken in glass baking pan.
• Pour dressing mix over chicken and bake uncovered at 350°F for 40-50 minutes, until chicken is cooked through.
• Served best over Jasmine rice.
• Enjoy!

RUSSIAN CHICKEN

Steps:

• Preheat oven to 350F.
• Add chicken to a 3 quart casserole dish. Season with paprika, salt and pepper and toss to cover.
• In a medium bowl, stir together Russian salad dressing, onion soup mix and apricot jam. Pour over the chicken and stir to combine.
• Bake, uncovered, for 1 hour.

EASY RUSSIAN CHICKEN

Steps:

• 1. Preheat your oven to 400 degrees.
• 2. Spray a 9x13 pan with cooking spray. Cut 4 chicken breasts in half and place them in the pan. They will cook a lot faster for you, if you cut them.
• 3. Slice 1/4 to 1/2 of a sweet white onion. Cut the strips nice and thin, won't you? It will help them cook faster.
• 4. Arrange the onion slices on top of the chicken.
• 5. Mix 1 (8 ounce) container of Russian dressing with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir it well to combine and then pour it over the top of the chicken and onions.
• 6. Sprinkle the dressing with 1/4 cup brown sugar.
• 7. Cover the pan tightly with aluminum foil and pop it into the oven.
• 8. Bake for 30 minutes. Then carefully remove the foil and spoon some of the beautiful orange sauce onto each chicken breast.
• 9. Allow the chicken to bake, uncovered for 20 more minutes, or until the chicken is no longer pink on the inside and the onions are nice and tender.
• 10. Remove the pan from the oven, carefully cover it with the foil and let it sit for about 5 minutes. This will help it stay super moist and wonderful.
• Serve over rice. Enjoy!

RUSSIAN-STYLE CHICKEN CUTLETS

Steps:

• Break the bread into pieces.
• In a large bowl, soak the bread in the half-and-half until the liquid is absorbed, about 2 minutes.
• Mix in the chicken, egg, salt, pepper, dill and the 3 tablespoons room-temperature butter.
• Put in the freezer for about 10 minutes to firm up.
• Remover the chicken mixture from the freezer; it will still be very soft.
• Form the mixture into four oval cutlets and coat them with the bread crumbs.
• In a large nonstick frying pan, heat the remaining 2 tablespoons butter and the oil over moderate heat.
• Cook the cutlets until golden brown and just done, 4 to 5 minutes per side.
• Variation for Italian-Style Chicken Cutlets: Omit the dill.
• Use half bread crumbs, half grated Parmesan cheese to coat the cutlets.

SIMPLE RUSSIAN SOUP

Steps:

• Cut chicken into bite-size pieces. Slice the garlic. Break bay leaf into small pieces. Combine the chicken, salt, pepper, bay leaf pieces, and garlic. Mix everything. Keep covered and refrigerated until ready to use.
• In a large pot, bring water to a soft boil. Add the seasoned chicken and cook over medium/high heat for about 10 minutes, removing any impurities that rise to the top.
• Finely chop the onions. In a skillet, over med/high heat, saute onions with butter and oil until onions are tender.
• Shred the carrot and add to the onions, saute until carrots are tender, stirring frequently so the carrots don't burn. Once sauteed, at to the soup.
• Meanwhile, peel and cube your potatoes. Add to the pot and cook for 10 minutes.
• Slice red pepper into thin strands. Break the pasta into small pieces. Add the pepper, seasoning and broken pasta into the soup. Cook until pasta is tender.
• Remove the soup from heat and add desired chopped herbs.
• Enjoy.

RUSSIAN CHICKEN BREASTS

Steps:

• Preheat oven to 350°.
• Heat oil in large skillet over a medium-high heat. Add chicken; cook 4 minutes on each side or until browned. Remove chicken and place in a 3-L baking dish.
• Miz dressing, jam and soup mix in a small bowl. Pour over chicken.
• Bake 45 minutes or until chicken is cooked through.

CLASSIC RUSSIAN KOTLETI (MEATBALLS)

Steps:

• Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
• Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
• Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).

ONE POT GARLIC CHICKEN AND POTATOES...Цыпленок B табака

Steps:

• Add garlic, salt, black pepper and 1 tsp of olive oil to a blender or food processor. Process until a smooth paste forms. Add more olive oil if necessary to get the mixture smoother.
• Pat dry the chicken quarters and slather the garlic mixture onto the chicken quarters. Making sure to cover all nooks and crannies, most importantly getting plenty of the garlic mixture under the skin of the chicken.
• In a bowl toss the potatoes with 1 tbsp olive oil and sprinkle with additional salt and pepper. Toss to combine.
• Add olive oil to heavy bottomed pan large enough to fit the potatoes and the chicken. I used my aluminum covered cast iron dutch oven. Heat the pan to medium high.
• Add chicken quarters to the pan SKIN SIDE DOWN. Place the potatoes around the chicken. Add the plate on top of the chicken and then the weight on top of the plate. Allow to cook for 5 minutes uninterrupted.
• Remove the weight and the plate carefully with a towel as the plate will be hot! Flip the chicken and the potatoes and add the plate and the weight back on. Allow to cook for 5 minutes.
• Do this entire method 2 more times, making sure to keep the heat at medium, otherwise the chicken will burn.*
• The chicken will be done when the juices run clear.*

15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Russian dish in 30 minutes or less!

CHICKEN KIEV (RUSSIAN)

Steps:

• Remove all fat from chicken and discard.
• If chicken breasts are in one piece, split them into two pieces.
• Place each chicken breast in a large zip-loc bag that has been sprayed with a vegetable oil. Using a mallet, or a small frying pan, carefully pound the chicken until about 1/8 inch thickness. The oil helps the chicken to slide while pounding.
• DO NOT POUND TOO HARD SO THE CHICKEN BREAKS UP.
• Place on a dish, cover and set prepared chicken breasts aside.
• In a small mixing bowl, mix together butter, black pepper, granulated garlic powder and mix to combine well.
• Form butter into a 2" x 3" rectangular shape on a 6 inch square piece of aluminum foil; thickness should be about 1/4".
• Place in freezer compartment of refrigerator for about 1/2 hour until butter mixture hardens.
• Cut butter into 6 equal pieces (1/2" x 3").
• Place one piece of butter at the front of each prepared chicken breast.
• Fold in edges just to catch the edges of the butter on each side, then roll the chciken breast to encase the butter completely.
• This is necessary so that the butter does not run out while deep-frying.
• Secure chicken rolls with skewers or toothpicks.
• In a bowl, beat eggs with water.
• In a separate mixing bowl, mix together black pepper, garlic powder, dill weed and flour.
• In another separate bowl, measure the bread crumbs.
• Completely coat each rolled chicken into the flour mixture.
• Dip flour coated chicken into the egg mixture.
• Now roll and coat the chicken in the bread crumbs mixture.
• Place chicken in a shallow dish and chill for about 30 minutes in the refrigerator.
• In a medium size frying pan, add vegetable oil and heat to medium-high heat.
• Carefully place the chicken rolls into the oil and cook for 5 minutes on each side or until chicken is done and golden brown.
• To test for doneness, cut into 1 rolled chicken to make sure no pink is showing.
• Serve immediately, garnished with lemon twists and parsley.

CHICKEN KIEV ( AUTHENTIC RUSSIAN RECIPE)

Steps:

• HOW TO MAKE GARLIC BUTTER FOR CHICKEN KIEV
• In a bowl of your food processor with chopper attachment combine butter, garlic cloves, fresh herbs & pepper. Process until it reaches the paste consistency.
• Form a log 4 cm/1.5 inches thick, cover with plastic wrap and put it in the freezer for at least 15-20 minutes.
• First, remove fat & tenderloins from chicken fillet and pat dry.
• Place chicken on the cutting board, cover with plastic or wax paper. Carefully pound the chicken breast with a meat mallet. You must get 0.5 cm / 0.2 "thick chicken breasts. Try not to tear chicken. Otherwise, later, sealed butter will ooze when you will fry Chicken Kiev. Peel off wax paper.
• Coat the pound chicken breasts in chicken spice mix and let them marinate for 10-15 minutes.
• Take the prepared garlic-herbs butter and cut into 4 equal pieces.
• Place 1 piece of garlic-herbs butter in the centre of each chicken breast.
• Roll into a log, seal from the edges & cover with plastic (make sure that chicken is tightly wrapped with plastic). Put Chicken Kiev in the freezer for 1 hour.
• In a saucepan heat 2 cups vegetable oil.
• Prepare 3 bowls: Corn Flour bowl, bread crumbs bowl & Egg bowl.
• Remove chicken Kiev from the freezer, unwrap. Coat first in flour (it will absorb extra liquid) then dip each peace in slightly beaten eggs, and coat with bread crumbs.
• Fry the Kievs for 3-4 minutes per side until golden & cooked.
• You may have to do it in batches.
• Transfer to a baking tray and bake 20 minutes more.
• Serve with Mashed Potatoes or salad.

RUSSIAN STYLE CHICKEN

Steps:

• Ina bowl, combine salad dressing, cranberries and 1/2 c water and soup mix. Stir well to get ll the lumps out.
• Place chicken in crockpot sprayed with Pam (or generic), pour mix over top.
• Cook on low 4-5 hours. Serve over rice or noodles.

FOUR-INGREDIENT BAKED RUSSIAN CHICKEN

Steps:

• Preheat oven to 350 degrees F. Trim chicken of any fat. Rinse and pat dry and place in a 9x13 pan.
• Mix dressing, soup mix and jam together in a bowl. Pour over chicken. Bake, uncovered, in preheated oven for 45 minutes to 1 hour. Serve over rice. Enjoy!!
• NOTE:There's no wrong or right to the amount of jam and Russian dressing. The last time I made it, I used the entire bottle of dressing but used about 3/4 of the bottle of jam. Do whatever you think tastes good. Either way, you will have plenty of sauce left over to drizzle over rice!

RUSSIAN SHASHLIK RECIPE (Шашлык)

Steps:

• In a large bowl, combine the lamb, sliced onions, bay leaves, salt, oil and water. Using your hands, mix them all together set aside in the fridge to marinate overnight. If in a hurry then for minimum 4 hours.
• Thread the meat pieces onto metal skewers, about 6 per skewer, with any fat positioned towards the outside of the skewer.
• Prepare the mangal. Place charcoals in the mangal, and light and allow to burn for about 30 minutes, or until the charcoal is all white. Your mangal is ready.
• Place the skewers on the mangal and cook until the meat is cooked. The length of time is determined by the heat and height from the charcoal. Don't burn your meat! Keep turning the shashlik as it cooks, so it doesn't burn. I like to add hot paprika spice directly on the skewer for a spicy kick.