Chicken mama with corn pancakes is a dish based on traditional Ukrainian and Belarusian recipes. The recipe is useful for people who do not tolerate gluten - neither in pancakes nor in the sauce is not an ounce of wheat flour. The dish is hardly dietary, however, compared with the classic recipe, the fat and calories in it are significantly diminished. Lean chicken minced meat, vegetables, fat-free sour milk, a little high-quality olive oil and corn flour - these ingredients are very different in calories from pork ribs in sour cream and lush yeast pancakes from wheat flour.
Therefore, if you decide to indulge yourself with something tasty, and it is a pity to spoil the figure, prepare a machanka of chicken with corn pancakes according to this recipe!
See also the original recipe for a light summer woman-woman - pork goulash with pancakes on kefir.
- Cooking time: 45 minutes
- Servings: 3
Ingredients for machanka of chicken
- 300 g minced chicken;
- 80 g onions;
- 120 g carrots;
- 100 g tomatoes;
- 200 ml of cream;
- 15 g corn starch;
- bitter pepper pod;
- garlic, salt, dill, vegetable oil.
For corn pancakes:
- a glass of yogurt;
- 200 g of corn flour;
- 3 g of soda;
- 20 ml of olive oil;
- pinch of salt, oil for frying.
Method of cooking chickweed chaff with corn pancakes
First we make machanka - a thick sauce of minced chicken with vegetables, which is usually dipped in pancakes.
We clean the onions, chop finely, pass to a transparent color on a cast-iron pan.
On a fine grater three carrots, send it to the onion, stew until soft for a few minutes.
Tomatoes are put in boiling water for 20-30 seconds, then immediately cooled, peel, cut into small cubes. Add the minced meat and sliced tomatoes in the pan, quickly fry.
In a bowl, mix cornstarch and cold cream. Mix thoroughly so that there are no lumps, pour in a thin stream into the boiling stew.
Reduce the heat, simmer for 10-15 minutes.
Finely chop the pod of bitter pepper. Pass through the press two cloves of garlic. Seasoning machanca with pepper and garlic, salt to taste, simmer another 5 minutes. Then remove from heat, cover with a lid so as not to cool while frying pancakes.
In a deep bowl, mix a glass of yogurt, chicken egg and a pinch of salt. Beat the mixture with a fork until light foam appears.
Add olive oil, mix again. Instead of olive oil, you can use any odorless vegetable oil or melt a tablespoon of cream.
Pour corn flour and soda, knead the dough. The consistency of it should be low fat sour cream.
Put the cast iron skillet on the stove, heat it well, lubricate it with frying oil. Pour 2-3 tablespoons of dough, bake pancakes for 2 minutes on each side until golden brown.
We put the finished pancakes in a pile, grease with butter.
Sprinkle lady-woman with finely chopped dill.
Serve chicken woman on the table while corn pancakes are hot. It is convenient to serve it for each guest separately - a small bowl with machanka and a portion of pancakes. Enjoy your meal!