This dish is well worth the effort, but worth it. The rich aroma of citrus, garlic and grilled meat will awaken the guests' appetite. For lovers of spicy lobio, it will be a great addition to the main dish.
Ingredients:
- Chicken carcass - 2 pcs;
- Dried beans - 1 kg;
- Garlic - 6 cloves;
- Lemon - 1 pc;
- Adjika - 100 g;
- Lime leaves - 1 bunch;
- Tomato paste - 100 g;
- Cilantro - 1 bunch;
- Red onion - 1 pc;
- Olive oil - 100 g.
Preparation:
- The chicken must be washed outside and inside, cut each carcass in half lengthwise and beat off with a hammer as it should. Season with salt and pepper on all sides. Put in a container where it will be marinated.
- Chop the garlic coarsely, wash the lemon and cut the zest from it, only without white skin, otherwise it will taste bitter. Finely chop the zest and lime leaves. Send everything to a container with chicken, pour with olive oil and mix, leave to marinate.
- Soak the beans for 30 minutes in water. Peel the onion and cut it into small cubes.
- We take the beans out of the water and dry them.
- Pour olive oil into a saucepan and fry the onions until golden brown, then add the beans, continue to fry, stirring constantly.
- Fill with water so that the beans are hidden, no more. Saute the tomato paste in butter so that it does not taste bitter and add to the saucepan. Simmer until the beans are completely cooked and tender. Then add cilantro and adjika and keep on fire for another 15 minutes. We put it aside.
- We start to cook the chicken. Each carcass must be fried on a grill pan on both sides, you can press on top with an ordinary pan or saucepan. This is called pressure frying.
- Next, we load the fried carcasses on a baking sheet, cover with foil and send to the oven for 30 minutes at a temperature of 180 degrees.
