The aroma of dill, the warmth of sour cream, and the comforting sizzle of chicken frying in butter – these are just a few sensory clues that transport you to the heart of Russia. Russian cuisine, often characterized by its hearty and nourishing dishes, is far more diverse than many realize. While beef stroganoff and borscht may be the first dishes that come to mind, chicken plays a significant role in the Russian culinary landscape. Affordable, versatile, and readily available, chicken has become a staple ingredient, inspiring a multitude of flavorful and satisfying recipes. Whether you’re a seasoned cook or just beginning your culinary adventure, exploring Russian food recipes featuring chicken is a delicious journey into a rich and vibrant culture. This article will guide you through a selection of authentic and approachable Russian chicken recipes, showcasing the diversity and captivating flavors that define the culinary heart of Russia.
Traditional Delights Russian Chicken Dishes
Let’s embark on a culinary exploration of some iconic and time-honored Russian chicken dishes.
Chicken Tabaka A Culinary Jewel
Chicken Tabaka, sometimes spelled Tabaka, is a true gem of Russian cuisine. This method of preparing chicken involves flattening it, generously seasoning it, and pan-frying it to crispy, golden-brown perfection. Originating from the Caucasus region, it has become a beloved dish throughout Russia and beyond. The simple yet elegant preparation allows the inherent flavor of the chicken to shine, enhanced by the aromatic spices and herbs.
To create this culinary masterpiece, you will need the following ingredients: one whole chicken (about two to three pounds), two tablespoons of vegetable oil, two tablespoons of butter, one teaspoon of salt, half a teaspoon of black pepper, half a teaspoon of garlic powder, and a quarter teaspoon of paprika. Additional spices like dried dill or parsley can also be added for extra flavor.
The preparation is relatively straightforward. Begin by spatchcocking the chicken, which involves removing the backbone and pressing the bird flat. This ensures even cooking and maximum crispness. Pat the chicken dry with paper towels. In a small bowl, combine the salt, pepper, garlic powder, and paprika. Generously rub the spice mixture all over the chicken, both inside and out.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the chicken skin-side down in the skillet. Place a heavy weight on top of the chicken to help it cook evenly and develop a crispy skin. A cast-iron skillet or a smaller pot filled with water works perfectly.
Cook the chicken for about fifteen to twenty minutes per side, or until the skin is golden brown and the internal temperature reaches one hundred sixty-five degrees Fahrenheit. Remove the chicken from the skillet and let it rest for a few minutes before carving and serving.
For an extra burst of flavor, serve Chicken Tabaka with a traditional garlic sauce made from sour cream, minced garlic, and fresh dill. Adjika, a spicy Georgian condiment, is also a wonderful accompaniment.
Chicken Kiev A Butter Filled Dream
Chicken Kiev, or Kotleta Po-Kievski as it’s known in Russian, is an internationally renowned dish that epitomizes culinary indulgence. This breaded chicken cutlet is filled with cold, herb-infused butter that explodes with flavor as you cut into it. Its history is somewhat debated, but it gained immense popularity in the Soviet era and remains a restaurant favorite to this day. The key to a successful Chicken Kiev lies in properly sealing the butter within the chicken to prevent it from leaking during cooking.
To make Chicken Kiev, you’ll need the following ingredients: four boneless, skinless chicken breasts, one cup of cold butter (cubed), two cloves of garlic (minced), two tablespoons of fresh parsley (chopped), two tablespoons of fresh dill (chopped), one cup of all-purpose flour, two large eggs (beaten), one cup of breadcrumbs, salt, and pepper.
Begin by pounding the chicken breasts to an even thickness. In a bowl, combine the cubed butter, minced garlic, parsley, and dill. Mix well and form the butter mixture into four logs. Place each log on a chicken breast and carefully wrap the chicken around the butter, ensuring it is completely sealed. Season with salt and pepper.
Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each chicken breast in the flour, then dip it in the beaten eggs, and finally coat it thoroughly with breadcrumbs. Repeat the egg and breadcrumb coating for extra protection against butter leakage.
Heat vegetable oil in a deep fryer or large pot to three hundred fifty degrees Fahrenheit. Carefully lower the chicken Kiev into the hot oil and cook for about six to eight minutes, or until golden brown and cooked through. Remove the chicken from the oil and let it drain on paper towels.
Serve immediately, ideally with creamy mashed potatoes and steamed green beans. Be careful when cutting into the chicken, as the melted butter will be very hot.
Chicken Stroganoff A Creamy Classic
While beef stroganoff is perhaps the most famous version, chicken stroganoff offers a lighter yet equally delicious alternative. This creamy and savory dish features tender pieces of chicken simmered in a rich sauce made from sour cream, mushrooms, and onions. It’s a comforting and satisfying meal that’s perfect for a weeknight dinner.
The ingredients for Chicken Stroganoff include: one and a half pounds of boneless, skinless chicken breasts (cut into strips), one tablespoon of olive oil, one onion (chopped), eight ounces of mushrooms (sliced), one cup of chicken broth, half a cup of sour cream, two tablespoons of all-purpose flour, one tablespoon of Dijon mustard, salt, and pepper. A pinch of paprika can add a nice color and depth of flavor.
Heat the olive oil in a large skillet over medium heat. Add the chicken strips and cook until browned on all sides. Remove the chicken from the skillet and set aside. Add the chopped onion and sliced mushrooms to the skillet and cook until softened, about five to seven minutes.
Sprinkle the flour over the vegetables and cook for one minute, stirring constantly. Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer and cook until slightly thickened. Stir in the sour cream, Dijon mustard, salt, and pepper. Return the chicken to the skillet and simmer for a few minutes to heat through.
Serve Chicken Stroganoff over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley or dill. For a richer flavor, add a splash of dry sherry to the sauce before serving.
Chicken Pelmeni Dumplings of Delight
Chicken Pelmeni, or Russian dumplings, are small pockets of savory goodness. While traditionally filled with beef or pork, chicken makes a fantastic, lighter filling. Making pelmeni is a labor of love, often a family affair, but the resulting dumplings are well worth the effort. They’re perfect boiled, fried, or even added to soup.
You will need: For the dough: two cups of all-purpose flour, one egg, half a cup of cold water, half a teaspoon of salt. For the filling: one pound of ground chicken, one onion (finely chopped), one clove of garlic (minced), salt, pepper, and any desired spices such as dill, coriander, or caraway seeds.
First, make the dough. Combine the flour and salt in a large bowl. Make a well in the center and add the egg and water. Mix until a dough forms. Knead the dough on a lightly floured surface for about five to seven minutes, until smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least thirty minutes.
While the dough is resting, prepare the filling. In a bowl, combine the ground chicken, chopped onion, minced garlic, salt, pepper, and any other desired spices. Mix well.
Roll out the dough thinly on a lightly floured surface. Use a cookie cutter or small glass to cut out circles of dough. Place a small spoonful of the chicken filling in the center of each circle. Fold the dough over the filling to form a half-moon shape. Pinch the edges together to seal, then bring the two ends of the half-moon together and pinch them together to form the traditional pelmeni shape.
Bring a large pot of salted water to a boil. Add the pelmeni and cook for about five to seven minutes, or until they float to the surface and are cooked through. Serve the pelmeni with broth, sour cream, vinegar, or melted butter.
Modern Twists on Russian Chicken Dishes A Contemporary Touch
These recipes offer a modern take on classic Russian flavors, adapting them for the contemporary palate.
Chicken Shashlik A Flavorful Skewer Sensation
Shashlik, traditionally made with lamb or pork, translates beautifully to chicken. These marinated chicken skewers are a staple at Russian picnics and barbecues. The secret lies in the marinade, which tenderizes the chicken and infuses it with incredible flavor.
For Chicken Shashlik, you’ll need: two pounds of boneless, skinless chicken thighs (cut into cubes), one cup of plain yogurt, one onion (grated), two cloves of garlic (minced), one tablespoon of paprika, one teaspoon of cumin, one teaspoon of coriander, half a teaspoon of cayenne pepper (optional), salt, and pepper.
In a large bowl, combine the yogurt, grated onion, minced garlic, paprika, cumin, coriander, cayenne pepper (if using), salt, and pepper. Add the chicken cubes and mix well to coat. Cover and refrigerate for at least four hours, or preferably overnight.
Thread the marinated chicken cubes onto skewers. Grill over medium heat, turning occasionally, until cooked through, about fifteen to twenty minutes.
Serve Chicken Shashlik with lavash bread, pickled onions, and a flavorful tomato sauce.
Chicken Golubtsi Cabbage Rolls Reimagined
Golubtsi, or cabbage rolls, are another classic Russian dish. While traditionally filled with ground beef and rice, a chicken and rice filling offers a lighter and equally satisfying alternative. The cabbage leaves are stuffed with the filling, then simmered in a tomato-based sauce.
The ingredients you will need are: one large head of cabbage, one pound of ground chicken, half a cup of cooked rice, one onion (chopped), two cloves of garlic (minced), one can (twenty-eight ounces) of crushed tomatoes, one tablespoon of tomato paste, salt, pepper, and fresh dill for garnish.
Carefully remove the outer leaves of the cabbage. Blanch the cabbage head in boiling water for a few minutes to soften the leaves. Carefully peel off the leaves, one at a time. In a bowl, combine the ground chicken, cooked rice, chopped onion, minced garlic, salt, and pepper.
Place a spoonful of the chicken and rice mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly.
In a large pot, combine the crushed tomatoes and tomato paste. Bring to a simmer. Place the cabbage rolls in the pot, seam-side down. Cover and simmer for about one hour, or until the cabbage is tender and the filling is cooked through.
Serve Chicken Golubtsi with sour cream and garnish with fresh dill.
Tips for Cooking Russian Chicken Secrets to Success
Achieving authentic flavor and perfect results requires a few key considerations.
Sourcing ingredients often means finding a good international market. Authentic spices and ingredients can often be found in these locations. Don’t be afraid to experiment with different brands to find what you like best.
Embrace traditional cooking techniques, such as low and slow simmering or using cast iron cookware, to achieve authentic flavor.
Always feel free to adjust recipes to your taste. Add more or less of your favorite spices, or substitute ingredients to suit your dietary needs.
Pair Russian Chicken Dishes with simple side dishes like boiled potatoes, pickled vegetables, or a light salad.
Russian cuisine is well paired with vodka, beer or even a dry wine.
Conclusion
From the crispy perfection of Chicken Tabaka to the creamy comfort of Chicken Stroganoff and the flavorful surprises of Chicken Shashlik, Russian food recipes featuring chicken offer a delightful culinary journey. With their hearty flavors, comforting textures, and simple yet elegant preparations, these dishes are sure to become staples in your kitchen. So, embrace the warmth and hospitality of Russian cuisine and embark on your own delicious adventure with these captivating recipes. The culinary traditions of Russia and the versatility of chicken are waiting to be explored.
