Chicken tapaka number 2 with green sauce

Description

Already posted the recipe for one chicken tapaka with my favorite marinade. Its only drawback is to marinate this chicken needs about 12 hours. But if you have no time, offer you another option of the marinade based on lemon juice. And, of course, in this recipe I will repeat with the option of cutting a chicken whereby the chicken is fried quickly and well.

Ingredients

Chicken

1 piece
Melted butter

2 Tbsp
Garlic

2 tooth
Lemon juice

1 piece
Garlic

4 tooth
Black pepper
Salt

0.66 tsp
Khmeli-suneli

1 Tbsp
Cilantro

0.5 coup
Salt

1 tsp
Garlic

4 tooth
Water

4 Tbsp
Vegetable oil

1 Tbsp

Cooking

As I wrote for the chicken tapaka is to take a chicken weighing about 700 grams, but I, at least we in the river, never met. I buy chickens weighing about 1.1 kg. And so, Chuck chose, start cutting. Traditionally chickens tapaka to cut on the breast, but I personally prefer another method. I cut off the backbone, leaving the tail on one side of hens (ovaries over the tail I naturally cut).

So you can split the chicken. From the ridge of bone and that we will learn from chickens later, can cook excellent broth as the soup or borsch.

Turn chicken skin-side down and start to cut the rib, then the bone on the breast.

At the joints to separate the wing from the breast bones. Do this on both wings.

Finally detachable from the breast bone.

That's what happens. The bones were only in the legs and wings.

Turn over the chicken, cover with film and beats the breast with the flat side of the hammer, to the thickness did not differ from the other parts.

Prepare the marinade. Combine the juice of one lemon, salt, crushed garlic, freshly ground black pepper and hops-suneli.

Drop in the prepared marinade the chicken and bathe it well, trying to make the marinade as under the skin. Leave to marinate for 30-40 minutes. Lemon marinade aggressive enough, so this time for marinating is enough.

Marinated chicken dry with paper towels. And try to wipe the skin.

In a frying pan in melted butter (2 tbsp) and fry two pre-peeled and crushed with knife, cloves of garlic. Remove the garlic and in a pan put the chicken skin side up first (although some cooks suggest putting the chicken, first skin down, but I like the other option, so the crust turns out crispy).

Put the cargo. I for cooking chicken tapaka use a pancake cast-iron skillet, and press I use another cast iron skillet with well-washed bottom and a pot of water. You can think of your press improvised. Fry on medium heat for 9 minutes. Turn over and fry under pressure for another 9 minutes

While fried our chicken, prepare sauce. Peel the garlic, press with a knife and add salt.

Chop with a knife.

Putting it all together and chop again. Repeat this several times.

When garlic is chopped enough, press it with a knife.

Then again grind the above method.

Thanks salt, garlic will give a lot of juice and we have the result's a mush.

Interrupts with cilantro sprigs.

Chop them finely in the same way as garlic (pass several times with a knife, collected in a bunch, again, are passed by the knife and so as long as the leaves will not be small enough). Combine the cilantro, garlic-salt paste and black pepper.

Add water.

Add the vegetable oil and bring down all the emulsion with a fork or silicone brush. The sauce is ready!

And the chicken came to ready.

Bon appetit!

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