Composition / ingredients
Step-by-step cooking
Step 1:
A simple and democratic set of products.
Step 2:
We wash the chicken well, take everything out from the inside, dry it with paper napkins. Rub the spices in a bowl with salt. Rub the chicken with this mixture on both sides.
Step 3:
Lubricate the front side with half of sour cream.
Step 4:
Then sprinkle with a tablespoon of dried peppers.
Step 5:
Put in the baking sleeve. Lubricate the inside with the rest of the sour cream, sprinkle with peppers, tie the sleeve. We put it in a baking dish and put it in the refrigerator.
Step 6:
Forty to fifty minutes before lunch, we take our chicken out of the refrigerator, pierce a few holes in the upper part of the sleeve and put it in the oven heated to 190 degrees for forty minutes. If you have a large chicken, then increase the baking time by half an hour. We get such a ruddy and delicious dish! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Category II chicken - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Ground red pepper - 318 kcal/100g
