Chicken with Kaymak

Chicken with Kaymak

Preparation process

Pre-bake or cook the chicken.

Prepare the sauce. Fry the chopped onions in melted butter or lard until they turn yellow, then add the carrots cut into rings. If necessary, add a little water so that it does not burn. When the water boils, add the sliced peppers, then the flour, kaymak and chicken stock.

Strain the sauce. Cut the cooked or roasted chicken into smaller pieces if desired. Transfer the meat to a serving dish and add the sauce.


Recipe is from PP cook book Smells like home, contributed by Radmila Pjevač, Serbia.