You will need
    • For chicken in a pot:
    • chicken (1.5 kg);
    • 1 bell pepper;
    • 3 tomatoes;
    • 2 carrots;
    • 3 small onions;
    • 2 cloves of garlic;
    • 1 bunch green onions;
    • 5 potatoes;
    • 100 g of vegetable oil;
    • salt;
    • pepper;
    • seasonings.
    • For chicken with potatoes in the cauldron:
    • chicken (1.5 kg);
    • 2 kg of potatoes;
    • 2-3 large tomatoes;
    • 50 grams mutton fat;
    • 150 ml vegetable oil;
    • 3 tbsp mixed spices (coriander
    • Basil
    • red pepper).
Wash the carcass inside and out, remove the skin if desired, cut off excess fat, have the bird on a large serving pieces, place in a bowl. Chop the garlic, put it in a bowl with chicken, add salt, pepper, add spices to taste, stir, put on the hour in the refrigerator. In the cauldron, pour 100 grams of vegetable oil, put on the fire, slice the onion into thin rings, put into the cauldron one-third of the onion, once the onion is browned, add the chicken, fry until soft.
Wash, peel and slice the carrot into long thin slices, add it to the cauldron, cook for another 10 minutes. Boil 1-2 quarts of water, pour the boiling water into the cauldron so that the water coated the chicken. Wash and peel the potatoes, place in a large kettle and simmer until soft.
Make a cross incision in the tomatoes, scald with boiling water, peel the skin off, slice the tomatoes in large slices, wash the peppers, cut them into rings, wash and coarsely slice green onions, add the vegetables in a large kettle, cover, and cook another 15-20 minutes on low heat.
Chicken with potatoes in katanamanatee the chicken, remove the skin, have large portions. Grind in a mortar coriander seeds, add salt, ground red pepper, dried Basil, mix well, separate the quarter. Slice the tomatoes thin rings.
RUB each piece of chicken with spice mixture, place in a glass dish in a single layer, put a ring of tomatoes on the chicken, then another layer of chicken. Close the glass container with a lid and prokaryote in the refrigerator for 3-4 hours. Wash, peel the potatoes, small potatoes, leave whole, cut into large equal large slices.
Remove the chicken from the refrigerator, drain the marinade, Pat dry chicken pieces with paper napkins. Pour into the bottom of the cauldron with vegetable oil, put the cauldron on the fire, chop mutton fat into small cubes, place in a large kettle, increase the heat to medium to melt the fat to make crackling, remove the cracklings with a slotted spoon.
Put the chicken in a large kettle, saute 20 minutes, stirring to brown the bird on all sides, remove chicken pieces from pan, place into a separate bowl. Sprinkle potatoes with spices, stir, put in a large kettle, cook until tender, about 20 minutes, stir so that the potatoes have roasted on all sides, place potatoes on top of chicken, close the cauldron lid, reduce heat and cook until done. Serve potatoes and chicken with bacon on a large flat dish, not stirring.