If there isn't enough time for roasting of chicken, there is no desire to mature her in marinade, and time of a dinner approaches, then an exit is - it is possible just to make chicken in a frying pan. It not only simply, but also quickly.
It is required to you
- Deep frying pan
- chicken
- sharp knife
- oil
- onions
- garlic
- carrots
- salt
- pepper
Instruction
1. If you want to make chicken in a frying pan, then it is better to cut previously it on small parts. Knife the bird who is washed out and dried by paper towels big. Postpone so far. Now it is necessary to decide that you want to do with it – to extinguish or fry.
2. If you want to extinguish, then arrive as follows: in a frying pan with high sides (it is important!) pour couple of spoons of vegetable oil and put it on strong fire. While the frying pan is heated, grate chicken with mix of salt, a black pepper and curry. Very opportunely there will be some dried spice (basil, a marjoram, a thyme, a tarragon), too add it to a rubbing. Spread chicken on a frying pan and fry on strong fire from all directions. While chicken is gilded, quickly cut onions, rub carrots. Drench tomatoes with boiled water and husk with them, small chop them. In deep capacity mix 2 glasses of water, tomatoes, onions, carrots, a half of a glass of tomato juice. It isn't forbidden to add the pounded laurel leaflet. Reduce a baking plate chicken fire, fill in with future sauce, cover. Let hour be quietly extinguished. If you forget about frying pan contents on an hour and a half – nothing terrible, the main thing – don't forget to check for availability of liquid, it shouldn't be evaporated.
3. If you want to fry a birdie then it is much simpler. She also should be cut previously on wings, legs and a breast. Rub each chicken part with the following mix: coarse sea salt, small chopped garlic (2 cloves), a white pepper, paprika (will give amazing color when frying). On well warmed frying pan you spread chicken and, without covering, fry from all directions. The fried chicken shift in some capacity. In the juice from meat which remained in a frying pan pour in packing of a natural yoghourt, add a tablespoon of tomato juice and a teaspoon of flour. Stirring slowly, bring on small fire to solidification. Pour in a sauce-boat, give to chicken. This dish is well combined with light salad.