Adjarian Chicken

An interesting recipe for Georgian cuisine, in which spices play the main role – as in many other local dishes. Adjarian chicken is a great option for any holiday.

Cook: 1 hour 20 mins

Servings: 6

Ingredients

Directions

Rinse the chicken thoroughly and then wipe it off a little to remove excess moisture. Now we cut it along the chest and open it with its back up, then sprinkle it well with black pepper and rub it on all sides.
We heat the pan and melt the butter in it, put the chicken in the pan with our back to the top.
Now we need to cover the chicken, but not with a lid, but with a plate smaller in diameter than a frying pan. Put the press on a plate and fry the chicken for 5-7 minutes over high heat, then turn it over, reduce the heat and cook the chicken for another 35 minutes, turning it over from time to time.
If you have a mortar, then this is very good, but if not, then you will have to use the means at hand since now we will need to grind the spices. So, cut the garlic into several parts, add surely hops, paprika, chopped cilantro and salt to it, and begin to grind everything.
Pour pounded spices with a glass of water and mix thoroughly.
Now we have to do a little trick. Remove the chicken from the pan and transfer it to another clean pan, fill it with a mixture of spices and water, filter the oil in which the chicken was fried and then pour it back into the chicken. We put on fire, and when the liquid boils, cover the pan with a lid and simmer the chicken for another 15 minutes over low heat. Now the Adjarian chicken is ready and you can taste it.

Bon Appetit!

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Adjarian Chicken

Ingredients

Directions

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