Chicken meat can be cooked in various ways. Its taste is good in boiled, fried, stewed and baked. The only drawback - sometimes it comes out dryish. Chicken in kefir is an ideal solution to this issue. Meat, marinated in this way, always turns out juicy and tender. In addition, it can be baked, stewed or simply fry at least at home in a frying pan, though in nature on the grill.
Chicken in kefir in the oven
The whole carcass or individual pieces are often baked in the oven. Dishes are more useful and tasty than fried in a pan in a lot of oil. Many people like mayonnaise as a marinade, but the chicken in kefir, baked in the oven, goes even more interesting to the taste.
Ingredients:
- Leg - 1,5 kg;
- black pepper powder;
- drink sour-milk - 500 ml;
- seasoning;
- onion-turnip - 1 piece;
- fresh greens - 50 g.
Preparation
- The whole leg is thawed naturally without microwaves, cut into several parts, well rubbed with salt and seasoning, poured into an enameled container, poured finely chopped dill, finely chopped onion, poured a kefir product and well stirred.
- The capacity is closed with a lid and cleaned in the refrigerator for a minimum of 2 hours. If time allows, you can leave it for the night.
- Then add the marinated chicken legs to the prepared form and at 200 degrees the chicken, baked in kefir, will be ready after 1 hour.
Chicken in kefir in an oven with a potato
Chicken marinated in kefir and baked with potatoes is an excellent option for a quick dinner or lunch. Conveniently, that simultaneously prepare immediately 2 dishes - and garnish, and meat. Thighs are obtained with an appetizing crust, and potatoes, soaked in the marinade and the juice that secrete the thighs when baked, go soft and delicious.
Ingredients:
- potato tubers - 500 g;
- hips - 4 pcs .;
- cherry tomatoes - 2 pcs .;
- product sour-milk - 400 ml;
- salt;
- ground black pepper.
Preparation
- First, prepare marinade from kefir for chicken: the basis for marinade is pepper, add salt to your taste and mix well.
- Peeled potatoes are cut into slices, placed in a baking dish, poured, seasoned with black pepper.
- Cherry tomatoes are cut into 4 parts and also laid out on top. Then place the marinated hips, pour the remainder of the sauce and bake the chicken in kefir with vegetables for 40 minutes at 200 degrees.
Chicken in kefir in a frying pan
Chicken in yogurt, in a frying pan, the recipe of which is presented below, turns out soft and juicy. From the first time and you do not understand that it is a breast, because it often turns dryish. From the number of components specified in the recipe, you get 2 servings.
Ingredients:
- breast - 1 piece;
- drink sour-milk - 200 ml;
- a large onion - 1 piece;
- dried herbs - 1 hour bed.
Preparation
- From the breast, cut the skin and bones. Wipe the pulp with paper towels and cut into cubes.
- In a deep bowl, mix the liquid base for the marinade with seasonings, add salt to taste.
- In the resulting sauce, the fillets are lowered and left for 2 hours.
- The onion is smallish shredded.
- Warm up the butter, place the onion and fry it until golden brown. Then it is pushed aside, spread the pickled fillets and fry until almost all the liquid evaporates.
- The fire is reduced, the remaining sauce is poured, covered with a lid and stewed chicken in kefir for about half an hour on low heat.
Chicken fillet in yogurt
Chops before frying dipped in batter and breaded, then they turn out to be more juicy, and the crust will be delicious when fried.
Ingredients:
- fillets - 600 g;
- drink sour-milk - 500 ml;
- wheat flour - 150 g;
- eggs - 3 pieces;
- seasonings.
Preparation
- The fillet is cut across the fibers with slices up to 7 mm in thickness, gently beaten, and then salted to taste.
- After that, cook the yogurt on kefir for the hen: the eggs are beaten whisk with the addition of spices and salt. Pour in the liquid base, slowly injected sifted flour and mix thoroughly so that there are no lumps.
- The resulting mixture is lowered billets, and then on each side fry for 5 minutes.
- Ready-made chops can be put on napkins to get rid of excess fat.
Chicken in kefir with garlic
Chicken, stewed in yogurt, the recipe of which is presented below, amazes with its simplicity. When using the minimum number of available products and without spending a lot of time, you can get an appetizing, and also a low-calorie dish.
Ingredients:
- fillets - 700 g;
- sour milk product - 500 ml;
- garlic - 3 cloves;
- fresh dill - 1 bunch;
- pepper.
Preparation
- In a deep bowl pour a sour milk drink (the fat content can be any, most importantly, do not use the fat-free product), salt, pepper, add the crushed dill and garlic. In the resulting marinade pawn chicken, stir and stand for half an hour.
- Put them in the cauldron, pour in sauce, cover with a lid and stew on a small fire. In half an hour the chicken in kefir will be completely ready for serving.
Chicken in kefir in a multivark
Chicken in kefir, the recipe of which is placed below, is prepared in a multivariate. With its help you can get interesting dishes, not watching the process of cooking. If there is absolutely no time, you can put the calf in the bowl of the device, set the timer for 30-60 minutes and go. This time will suffice, that the product will become defective, and only then the baking process begins.
Ingredients:
- shin - 6 pcs .;
- drink sour-milk - 200 ml;
- Bulb large - 1 pc .;
- spice.
Preparation
- Washed and dried legs are rubbed with salt with spices, add onion rings, pour over the sour milk base and leave to marinate.
- Place the shins in the multivariate bowl, set the "Bake" mode. In half an hour the chicken in kefir will be ready.
Chicken, stewed in kefir
Chicken, stewed in kefir in a multivark - an excellent food, which is suitable even for baby food. Stew comes out not dry, but very juicy, and thanks to spices - it's also delicious, and fragrant.
Ingredients:
- breast - 1 piece;
- drink sour-milk - 200 ml;
- seasonings.
Preparation
- Breast is cut into pieces and placed in a bowl, salt and pepper. Pour in the fermented milk product and mix thoroughly. Leave for at least half an hour.
- Then put the whole mass in a multi-cook pot and in the "Quenching" mode, prepare for 40 minutes.
Shish kebab from chicken in kefir
Shish kebab from chicken on kefir, the recipe of which is waiting for you below, will amaze those who do not like to use chicken for frying on charcoal. They believe that it is not suitable for this because of the dryness. In this case, the shish kebab will turn out to be tender and juicy, thanks to the preliminary soaking of chicken.
Ingredients:
- fillets fresh - 1 kg;
- drink sour-milk - 500 ml;
- onion - 400 g;
- garlic cloves - 5 pcs .;
- dried fennel and parsley;
- natural seasonings.
Preparation
- Pre-washed and dried meat is cut into pieces that will then be conveniently placed on the skewer.
- Luchok shink with thick rings.
- The garlic cloves are cleaned from the husks and passed through a press.
- Chicken is mixed with onions, garlic and spices. Pour in a liquid base for the marinade, pour dried herbs (you can use fresh) and mix well. Hours for 12 are left in a cold place, so that the chicken is well-defiled.
- Then string on the skewer and fry over hot coals until cooked.