Chicken in a cauldron on a fire

It is better to take the chicken fresh, but if it is in the freezer, we leave it overnight in the refrigerator for soft defrosting. Next, the bird is washed and dried with paper towels.

Cut the chicken along the breast and turn the cut down. Cover the flat carcass with a bag or food wrap and beat it off a little with a kitchen hammer. As a result, the meat will become softer, and the chicken itself will be slightly thinner.

We spread the beaten chicken cut up and marinate a little. Sprinkle with a small amount of salt and wipe the meat with your hands. Then we turn the carcass over and repeat the procedure. Then sprinkle the chicken with ground black pepper on both sides, drip a few drops of vegetable oil and wipe again on all sides so that there is no unoiled area left.

We leave the chicken for marinating, and in the meantime we light a fire. When the fire is well heated, we put a cauldron and pour vegetable oil into it.When it warms up well, add the butter and stir with a slotted spoon until it dissolves. Butter will create a special flavor and flavor to the chicken. Pour oil on the walls of the cauldron so that they are not dry.

We put the chicken in the hot oil with the skin up, press the plate on top and set the oppression. A bowl of water is suitable for this purpose, the main thing is that it does not turn over and no liquid gets into the cauldron. We leave the bird to fry for 7 minutes.

The chicken is well fried, turn it skin down, re-set the oppression and fry on the other side for 3 minutes. Next, reduce the heat to a minimum, turn the chicken over on the slice, put the oppression and fry. The whole roasting process will take 30 minutes, but every 5 minutes you need to turn the carcass over and set the oppression every time.

While the chicken is frying, let's do the sauce. Garlic is cleaned, washed and crushed with a knife. The cilantro is washed, dried and also finely chopped. Put the garlic in a mortar, add paprika and suneli hops to it, add salt and rub well. We send the cilantro to the mortar and well-kneaded again.

Put the gruel of garlic, spices and herbs into a plate, pour water, stir. Add the sauce to the fried chicken, evenly distribute and simmer for 5-7 minutes, then turn over and simmer for another 5-7 minutes. We put the chicken on a plate, pour the sauce over it and serve it to the table.

Bon appetit!