Wipe the chicken carcass with a paper towel, then cut it in half on the brisket without cutting to the end. Hammer a little.
Rub the meat with salt and pepper on both sides.
In a large pan that would fit the whole chicken, heat the oil well, lay the chicken with the inside down, cover with a plate or a lid of a smaller diameter than the pan, put the load on and fry first on one side, then on the other for 15 minutes.
Chop the cilantro, chop the garlic or pass through a press, mix and add the suneli hops, paprika, water and mix well.
Pour the resulting gravy onto the chicken, cover again with a plate and simmer for another 10 minutes.
Serve with any side dish or salads.
Chicken of such preparation turns out to be very tasty, it is better to take the breed "broiler", it cooks faster and turns out more tender than homemade, if you want to cook poultry then take the chicken. Spices and garlic give a unique and fresh aroma, this dish can also be served on the festive table, if you want a crispy crust, then after adding the gravy, cook a little longer.