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Adjara chicken

Cooking recipes / Top Picks / Chicken in a frying pan

6 servings
40 min

Chicken - 2 kg, Garlic - 8 teeth, Vegetable oil - to taste, Salt - 1 tbsp, Ground black pepper - 1 tea liter, Khmeli-suneli - 1 tea liter, Paprika - 1 tea liter, Water - 230 ml, Kinza, coriander - 20 g

Cooking products.

Rinse the tuck. Dry and cut along the breast.

Salt and pepper on both sides.

Heat a little vegetable oil in a thick-bottomed pan, put the chicken inside down. Top the chicken with a plate of smaller diameter than a frying pan and put a load on it. Fry in this way on both sides.

While the chicken is frying, cook the sauce, Chop the cilantro greens and garlic cloves.

Combine chopped greens, garlic, paprika, suneli hops and water in a bowl. Mix. The sauce is ready.

Pour the sauce over the chicken, cover with a lid. Simmer for 7 minutes. Chicken in Adjara is ready!