What can be prepared from ready-made tobacco chicken. A simple recipe for chicken tabaka in a pan under pressure

A frequent dish on our table is tobacco chicken. We used to call it that. But some recipes say tapaka chicken. Why, maybe it's just a typo? To understand how to correctly pronounce the name of the dish chicken tapaka or tobacco, you need to study the history of its preparation.

Which is correct: chicken tapaka or tobacco?

Chicken tabaka is a dish of Caucasian cuisine that has become extremely popular in Russia. The technology of its preparation is not quite usual and looks something like this:

1. First, the carcass is gutted and unwrapped, flattened.
2. In order to maintain such a flattened shape, bones are broken, for this it is placed under the press.
3. Only after that they are transferred to the pan.
4. Here again they cover with a heavy load and fry.

In modern cooking, there are special pans for this purpose, they have a heavy lid or even a screw press. But how does the name depend on it? The fact is that the dish came to us from Georgia and there it was cooked in a frying pan - tapa and called " tsitsila tapaka».

In Russia, it has acquired a more familiar sound to our ears - tobacco chicken. Apparently, few people know about such dishes, but the smoking plant is always well known. Therefore, many associate chicken cooked in this way with tobacco. But tobacco has absolutely nothing to do with it, and as a seasoning there is not used.

If you are still in doubt about how to pronounce “tapaka” or “tabaka” correctly, you can choose any option, since the second name has long taken root. And if you want to show off your erudition, tell us, when serving the dish, how and why it was called in your homeland.

Tapak: what is it?

In fact, the pan that will be discussed next is called tapa, not tapak. Some people call it tapak because the chicken fried on it is called " tapaca».

So, tapa - Georgian frying pan , made of cast iron and having a ribbed bottom. Its weight is about 8 kilograms, it all depends on the size. Its main feature is a heavy lid that acts as a press. She firmly presses the product on top during cooking. Many housewives, in the absence of such dishes, use ordinary frying pans and put heavy objects on top: a jar of water or a stone.

Now this is not necessary, since you can easily buy special dishes in the store. They come in different shapes: round and square, with a different lid design: just heavy or with a screw mechanism that allows you to press the bird to the bottom. This is really handy, especially if you often cook tobacco chicken. It cooks well in it, but does not burn.

Cooking chicken in a pan

For those who do not have special dishes at home, but have a familiar frying pan, the recipe that we will describe below is suitable. You need to start cooking it with the preparation of the bird: you need to gut it, remove the head and legs, and clean it.

1. Cut vertically along the midline of the chest.
2. We spread the edges to the sides.
3. We make a cut on the surface so that wings can be tucked into it, and they do not stick out during frying.
4. Crush the joints and back with a wooden mallet. Do not take a metal one, you will grind the bones into small fragments with it and they will fall into the meat.
5. Rub the carcass with pepper and salt, garlic.

The chicken is ready. Let's start preparing it:

• Pour the oil into the pan, put the bird upside down, cover with something flat so that you can put a weight on top.
• Fry on low heat for 30 minutes.

If you grease the skin with sour cream before cooking, it will be covered with a crispy crust. Before serving, you can decorate with chopped herbs and vegetables. Any garnish of your choice will do.

Cooking in a marinade

If you have guests, take a chicken carcass. To please friends, you can choose an original recipe with marinade.

1. We start in the same way: we clean the carcass, gut it, cut it along the center line of the chest.
2. For the marinade, mix oil, preferably olive oil (50 g) and wine. Suitable dry, red (100 ml). Salt, add ground coriander (1 small spoon). Pour basil (1 teaspoon) and ground white pepper (on the tip of a spoon) there.
3. Rub the bird with salt on both sides.
4. We put the bag in a large plate, put the chicken on it and pour it with marinade. On the first we put the second, again pour the marinade. We do the same with the third one.
5. After that, we tie the bag and put the plate in the refrigerator for at least 2 hours.
6. After 2 hours, remove the chicken and gently beat with a hammer.
7. Everything can be fried in a pan. And don't forget the press.
8. Set the fire to minimum and periodically turn the bird over. It is not very convenient to fry so many pieces at once. You can send them to the oven.

To check the degree of readiness of the meat, pierce the pulp and look: if a clear liquid stands out, it’s ready, if it’s reddish, with blood, it’s not yet.

You can, as it sounds strange, cook chicken in a slow cooker. This, by the way, is very convenient and turns out faster than in a frying pan.

1. We prepare the carcass, as in previous recipes: cut into two parts, clean, wash.
2. We beat with a hammer.
3. Rub with salt, pepper. You can also garlic and suneli hops. It's to taste.
4. Pour some oil into the multicooker. We turn on the "baking" mode.
5. We put the bird. If it doesn't fit, you can break it into two halves. But usually everything is placed and so.
6. We set a timer for an hour.
7. After 30 minutes, open and turn the chick to the other side.

The dish is ready. You can make a delicious garlic sauce for it:

1. Drain the fat from the chicken into a separate bowl;
2. Add chopped garlic (1 head), sour cream (3 tablespoons), herbs (cilantro, parsley);
3. 10 minutes before the end, add the sauce to the multicooker bowl.

Everyone knows this dish. It is easy and quick to prepare and can be used with any side dish. We tried to bring you classic and original recipes, as well as tell you how to pronounce the name correctly: tapaka or tabaka chicken and why it is possible so and so.

Video: Cooking Georgian Tapaka Chicken

In this video, chef Maria Gorina will show how a real Georgian chicken tabaka (tapaka) is cooked using special dishes:

The legendary Georgian dish - "chicken tapaka" was renamed by the Slavs in their own way - "chicken tobacco", but not because there is tobacco in the recipe! “Tapaka” in Georgian means a flat cast-iron frying pan, on which this ruddy dish is originally cooked.

It is simply impossible to convey in words all the bright taste of fried chicken - for this you need to succumb to yourself and cook it at home. Believe me, it is so tasty that only the most dear guests and their relatives can be served with such a dish!

Chicken Tobacco is a crazy flavor delight that you are sure to add to your list of all-time favorite recipes!

Ingredients

• 1 chicken, weighing from 1 kg
• 50 g butter
• 50 ml vegetable oil
• 2 garlic cloves
• dried herbs
• seasonings to taste
• 1 tsp salt

Cooking

1. From this minimum of products, a real feast of taste is obtained, but remember that a broiler chicken must still be in the oven or properly stewed in the broth, since it has more meat than a village bird! Take care of them right away - cut the bird’s breast along the keel and break it, placing it on the back so that the whole bird seems to open up in front of you.

2. Then place the chicken upside down on the board and cover it completely with cling film. Beat off all the joints and joints with a culinary mallet, not forgetting the chicken breast.

3. You must completely flatten the carcass on the board and even beat off the wings!

4. Prepare a marinade for the carcass, consisting of vegetable oil, seasonings and dried herbs and salt.

5. Coat the entire chicken with the marinade. Leave it for at least 2 hours, and even better - for 6-8 to soak.

6. Since the chicken is fried in a pan, add a piece of butter to it and melt it.

7. Put the chicken carcass wings down on the oil.

8. Place a pot of water on top of the carcass, using it as oppression, so that the crust of the bird is properly pressed against the pan. Fry for about 10-12 minutes over medium heat.

9. Then remove the pan and turn the carcass over, holding it on both sides. Immediately pour 0.5 tbsp. boiling water and cover the container with a lid. Simmer for about 20 minutes.

10. After the water has almost boiled away, peel the garlic cloves, cut them into slices and add them to the pan. Do not add before, as your garlic will simply burn.

11. Cover again and fry the second side until golden brown for another 3-5 minutes.

1. Almost all housewives cover the meat before beating with a cut plastic bag or wrapping cling film. But many are dissatisfied with their protective functions: polyethylene is torn, sticks to the culinary hammer, the process is difficult, meat fibers are deformed, and splashes still fly. When it comes to chicken tobacco, it's easy to find an alternative to cling film. You should put the cut carcass between two wooden cutting boards and first press down the top one several times with a uniform load (the chicken will completely spread out), and then beat it off - again through the top board.

2. Previously, Georgian culinary specialists crushed the joints of poultry intended for frying, precisely with the same tsitsila tapaka, which is mentioned in the preface to the recipe. It was an extremely heavy pan, so the desired effect was achieved effortlessly and quickly. Anyone who has an impressive cast-iron brazier in the kitchen arsenal can also use it instead of a hammer. By the way, then the protective cellophane that covers the bird's carcass will not tear, since the bottom of the pan is even and flat.

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Tired of the usual chicken wings in the oven? Try to cook tobacco chicken in the oven! To prepare this dish of Georgian cuisine, you will need aromatic herbs and spices, as well as a heavy frying pan. Chicken meat is tender and very tasty. We offer to cook a dish of tobacco chicken in the oven. From a simple fried chicken, this dish differs in its appearance. Initially, its name sounded like "tapaka chicken". Tapaka, translated from Arabic, means flattened or crushed.

Features of modern cooking

The taste of the dish depends on everything. From the used utensils and marinade spices to the size of the chicken. For the classic recipe for tobacco chicken in the oven, a carcass weighing up to 500 grams is used. Finding such small chickens in the supermarket is problematic, so let's move away from the canon of cooking and cook a chicken dish. In a bird, the chest is necessarily cut, it is laid out in a layer. All bones are kneaded either by hand or using a special frying pan equipped with a screw press. This is a modern version, but the original one consisted of placing a chicken between metal sheets laid on a fire. A heavy oppression was set on top and the dish was prepared under such pressure.

Chicken prepared in this way is valued for its piquant taste of spices and a fried golden crust on top. Sometimes, it seems that the bird turned out to be dry, that's how it looks, but this opinion is erroneous, juicy soft meat is preserved under the skin, as it was previously marinated. Modern chefs have come up with many variations of this dish. It is cooked in sour cream and tomato sauces, with cheese, with potatoes or other vegetables, and recently also baked in an electric oven.

How to choose chicken meat?

Do not stock up on chicken meat for a long time. Chicken meat should be chosen after a decision has been made which dish to cook. If you plan to bake or fry the whole carcass, then it is better to purchase a broiler chicken. Its weight should not exceed 1.5 kg. A high-quality carcass does not have a keel on the chest, the whole carcass is round, the bones are springy.

The "figure of a bird" - if I can say so about the carcass - should be proportional. Unnaturally large drumsticks, prominent breast - clear evidence that the chicken was stuffed with hormones. When buying chicken by weight, you need to pay attention to the appearance of the proposed pieces. There should be no superficial defects on the pieces: no blood clots under the skin; hematomas; torn skin. Protruding fragments of broken bones are also unacceptable. After pressing on the meat, it should restore its shape within 3-8 seconds. If the chicken doesn't spring back, it's old. The color of the meat is also important. In young chickens, the meat is light pink, the fat is almost transparent, pale yellow, the scales on the skin of the paws are light and small. The skin of an adult chicken is yellowish, the scales on the paws are dense, ocher in color, the meat is dense, also light pink, but with a grayish tint. Chicken should smell good. There should be no smell of rot or old meat. The slippery surface of the carcass or leg can be if the chicken is stale or the bird was sick during life and was treated with antibiotics. When buying poultry, preference should be given to chilled chicken. If the choice is made correctly, then the dish will taste such that you will lick your fingers!

Classic oven recipe

Ingredients:

• chicken carcass
• salt, pepper, adjika
• 3-4 garlic cloves
• chicken fat (or a mixture of vegetable and butter)
• Calorie content: 351.5 Kcal / 100 g.

Cooking method:

1. Wash the chicken carcass, dry it, cut it along the sternum and flatten it. Cut off the costal bones from the spine. The bird should be carefully beaten off, trying not to damage the skin so that the meat moves away from the bones. A metal hammer is not suitable here, it is better to use some kind of flat object, for example, a spatula with which you turn the cutlets.
2. Mix salt, pepper, adjika, chopped garlic. With the resulting spicy mixture, thoroughly grease the chicken on all sides and leave to marinate for several hours.
3. Melt the chicken fat, remove the greaves. If there is no chicken fat, heat vegetable oil (preferably olive oil) in a pan, add a little butter and fry the bird on both sides until golden brown.
4. Cover with a suitable flat lid, put a load on it and send the pan to the oven, heated to 180 degrees. Bring the dish to readiness. You can check by piercing the carcass in the thickest place - if clear juice stands out, the chicken is ready. Now our tobacco chicken in the oven will cook for 30 to 40 minutes (depending on the size and breed of the bird). 5 minutes before the end of cooking, drain the water from the pan and turn on the grill so that the back of the chicken is browned.
5. Serve with fried potatoes and a salad of fresh or baked vegetables.

Chicken tabaka in sour cream sauce

There are two ways to prepare this dish: coat the bird with sour cream sauce before placing it in the oven, or serve it separately after roasting the chicken.

Components:

• Poultry carcass - 1 kg;
• Sour cream - 300 g;
• Garlic - 3 cloves;
• Provence herbs - 1 pc.;
• Greens - a bunch;
• Butter - 50 g.
• Production: hour.
• Calorie content: 376 Kcal / 100 g.

Let us describe in detail how chicken tobacco is cooked in sour cream sauce in the oven.

1. We take a fresh chilled chicken carcass, grind it, wash it in cold water and put it on a towel to dry.
2. It is better to take a small bird, so there will be confidence that it is young and will be eaten by the family in one sitting. We make an incision on the sternum, open the chicken and spread it on a flat, dry surface. Mix well with your hands or a kitchen hammer. Salt generously, rub with Provence herbs.
3. Put in a pan with melted butter, press down tightly with a bottle of water or other load. We keep the chicken on the stove for literally ten minutes.
4. Mix in a small bowl sour cream, garlic squeezed through a press and chopped herbs. We turn on the electric oven at 185 ° C.
5. We shift the bird to a baking sheet, pour the abundantly prepared sauce on top and bake for thirty-five minutes.

With cheese in the oven

Chicken cut into pieces with the addition of hard cheese will appeal to all family members. Often there is a “war” for the legs and wings, because it is believed that these are the most tidbits of a baked bird.

Components:

• Domestic chicken - 1 pc.;
• Spices, salt - to taste;
• Refined oil - 1 tbsp. l.;
• Cheese - 200 g;
• Mayonnaise - 3 tbsp. l.
• Production: four hours.
• Calorie content: 365.5 Kcal / 100 g.

Now, in detail about how to cook delicious tobacco chicken with slices of cheese in the oven.

1. First you need to prepare the bird. We wash, take out the remaining feathers and cut with a cleaver into portioned pieces.
2. We coat each part with spices for chicken and salt. We put it in a deep bowl, add mayonnaise and knead everything thoroughly. To marinate the meat well, leave for a couple of hours. If the dish is not in a hurry, it is better to leave it in the refrigerator overnight.
3. We start the oven at 175 ° C. Grease a special frying pan with oil. If not, you can take a regular deep baking sheet. We set to cook for forty-five minutes.
4. We take it out, crush it with a thick layer of grated cheese and send it back for eight to ten minutes. It is better to serve the finished dish to the table immediately; almost any side dish or a light vegetable salad will suit it.

How to cook chicken in tomato sauce

An unusual dish will turn out if you bake a bird carcass in tomato sauce. It is prepared quite simply, and the marinade can be used both independently made and bought in a store.

Components:

• Chicken carcass - 1 pc.;
• Tomato sauce - 400 ml;
• Salt, spices - to taste;
• Garlic - 4 cloves.
• Production: five hours.
• Calorie content: 342 Kcal / 100 g.

How to cook chicken according to this recipe?

1. We cut the washed and dried bird in half, put it in a plastic bag so that splashes do not fly and beat it with a wooden mallet.
2. We take out, coat with spices, add some salt, rub with chopped garlic and generously grease with tomato sauce. Put in a deep bowl, cover with a plate of smaller diameter and set oppression. Let marinate for three hours.
3. We spread it in a special brazier, smear the rest of the sauce on the surface of the chicken, tighten it tightly with foil, making holes in several places. Let's get ready for 50 minutes. Remove the foil five minutes before the end.
4. You can decorate the finished dish with lettuce or arugula, this combination of colors will cause additional appetite at the sight of a chicken.

Cooking Tricks

1. If you don’t have time to marinate the carcass, simply coat it with mayonnaise, sour cream, mustard or honey and put it in the oven to bake;
2. From the heated chicken fat, you can make a sauce. To do this, take a few cloves of garlic, sour cream and fresh herbs. Grind everything, mix together and simmer for ten minutes, stirring constantly. You can use any greens: parsley, dill, cilantro, rosemary. Lubricate the back of the finished chicken with the resulting sauce on top or put it separately in a bowl;
3. If there was no young chicken at hand, you can also take a broiler, but it will take much more time to cook;
4. Do not water the finished bird with liquid sauce, the skin will become soft and will not crunch. It is better to serve it separately in a bowl;
5. Be sure to coat the bottom of the baking sheet with oil so that the carcass does not stick, otherwise all the most delicious will remain at the bottom.

The recipe for chicken tabaka is borrowed from the cuisine of Transcaucasia. There, this fragrant fried poultry meat in a special way is called differently - tapaka chicken. The chicken was cooked in a special pan with a screw-on lid, which flattened a small chicken carcass for an even and quick frying. This pan is called tapaka. Our dish was renamed “chicken tobacco” only because it is more convenient to pronounce it.

Well, to make it even easier to cook this dish that has become such a popular dish, there are special and

How to prepare a chicken carcass

Rinse the chicken thoroughly with cool water, pat dry with paper towels and cut lengthwise along the belly. Flatten and lay back up, press down. The chicken should be as flat as possible.

Helpful advice

Cover with cling film and beat with a kitchen mallet on both sides. Carefully punch all the joints so that the carcass is the same in thickness everywhere. Rub with salt and spices. You can prepare a marinade with lemon, garlic or mayonnaise.

The carcass for cooking in a pan by weight should be no more than 600 grams. Only with this maximum weight is it possible to achieve perfect cooked meat and a crispy crust.

Chicken tobacco - a recipe in a pan under pressure

The easiest chicken tabaka recipe that does not require pre-marination.

Ingredients:

• • Little chicken - 500-600 grams
  • A pinch of salt
  • Butter - 2 tablespoons.

How to cook chicken tobacco in a pan under pressure, we will analyze in stages.

1. Prepare the chicken, rub with salt. You can add ground black pepper.
2. Melt a piece of butter in a topak pan.
3. Place the flattened chicken upside down, screw on the lid and roast for 5 minutes. The skin should turn golden.
4. Turn over, screw on the lid and again for five minutes. The fire is above average.
5. Then reduce the fire to the very minimum, do not open the lid, fry for half an hour.

If there is no special frying pan with a lid for tobacco chicken, you will have to look for oppression. Cover the chicken carcass with a flat plate, and put a pot of water on top, or put something heavy.

Oppression is needed so that the meat is pressed against the pan for full and even frying. Otherwise, you won’t get the same, famous and crispy ruddy chicken crust, which the tobacco chicken dish is actually famous for.

Attention!

If the load is too heavy, all the juice will flow out of the chicken.

Chicken tobacco on a grill pan with garlic

This recipe for tobacco chicken is marinated using mild alcohol.

Ingredients:

• • 2 chickens weighing 500 grams
  • Salt, spices - to taste
  • 3 garlic cloves
  • 50 grams of butter
  • 3 tablespoons apple cider.

  For reference

  Cider is a low-alcohol drink (2-9 degrees). Apple, pear, cherry cider resemble champagne wine. It happens both home and industrial production.

  Learn how to cook step by step.

  1. Prepare the chicken carcasses, sprinkle with salt, spices and finely chopped garlic.
  2. Mix well, put under a press and refrigerate for a day.
  3. When the meat is marinated, remove all the garlic.
  4. Put the butter in the grill pan, let it warm up. Put the chickens in next.
  5. Fry under pressure on one side for 5 minutes over high heat, the same amount on the other. Then lower the heat to low and cook for another 10 minutes.
  6. Add the cider to the skillet and cook for 5 more minutes.

  Marinated meat takes a long time to cook. Be careful. Do not overcook the dish on fire. It would be a shame if such a spicy dish burnt.

  How to cook tobacco chicken in a pan

  If there is no frying pan for chicken tobacco, you can get out of the situation with the help of the usual kitchen frying pan. But it is best to take, which you can also buy inexpensively in the VChugune.ru online store.

  Ingredients:

  • 2 chickens weighing 500 grams
  • 6 tablespoons vegetable oil
  • 3 tablespoons butter
  • half a lemon
  • a teaspoon of salt
  • Pinch of ground pepper mixture

  Cooking:

  1. Squeeze out the juice from the lemon.
  2. Put the prepared carcass on a plate, pour lemon juice on both sides, salt and add 3 tablespoons of vegetable oil.
  3. Thoroughly rub the meat with marinade, add a mixture of peppers.
  4. Wrap the meat in cling film and refrigerate for 30 minutes.
  5. Heat vegetable oil and butter in a frying pan, lay the chickens skin side down.
  6. Put a flat plate on them and put a three-liter jar of water on top as oppression.
  7. Fry for 5 minutes over high heat on both sides.
  8. Then lower the heat and continue to cook the tobacco chicken for another 20 minutes.

  In order for you to try all the recipes that you can use to cook tobacco chicken, you will have to buy a chicken tobacco frying pan. You will never regret the purchase, because you can cook not only chicken, but also any meat, fish, potatoes and vegetables on it. And you will serve all this to the table with a ruddy striped crust.

  Best of all, if you are, so we sell only truly high-quality cast-iron cookware that will last you a very long time and will not disappoint.

This post is dedicated to true gourmets who will appreciate the dish. Today we will look at how to cook tobacco chicken so that it turns out to be truly tender and fragrant. At home, chickens are traditionally fried in a pan using a press. Let's take a look at the most delicious recipes in order. Let's start!

Chicken tabaka in a frying pan: "a classic of the genre"

Chicken tabaka is cooked in a mixture of Provence herbs, the recipe in a pan is not difficult. Since the dish is fried under pressure, you will need a bottle of water and a flat plate.

Ingredients:

• chicken carcass (about 0.5 kg.) - 1 pc.
• vegetable oil - 90 ml.
• garlic cloves - 4-6 pcs.
• Provencal herbs - to your taste
• vinegar - 25 ml.
• salt - 15 gr.
• fresh parsley - 30 gr.
• lemon zest - 30 gr.
• ground pepper mixture (seasoning) - 5-8 gr.

1. Before frying tobacco chicken in a pan, it must be prepared. To do this, arm yourself with a burner, a match or a lighter. Walk along the surface of the carcass to remove small protruding feathers. Rinse and dry the bird very thoroughly.

2. Now, with a sharp knife, cut the chicken evenly along the breast, dividing it in half. Do not touch the back, it should remain intact. Take a kitchen chop mallet, go over the meat and gently pound it.

3. It is necessary to make the carcass flat and pressed against the surface as best as possible. Try not to damage the skin, otherwise the final dish will not look very appetizing.

4. Since you can cook the most delicious tobacco chicken only after preliminary aging in the marinade, this is what we will do. At home, when the bird is fried in a pan, the marinade is prepared as follows.

5. We combine vinegar with Italian herbs, a mixture of ground peppers, oil, grated lemon peel, salt. Stir the mixture, rub the carcass with it.

6. Take a food bag or baking sleeve, send the bird inside. Marinate for 10-12 hours in the refrigerator. When the set time expires, we start frying.

7. Pour enough oil into the pan so that it rises by about 0.5 cm. Heat the dishes to the maximum. Place the bird upside down. Put a flat dish on top of it, and put a three-liter jar of water on a plate.

8. How long to fry tobacco chicken in a pan? You need to cook the carcass for 20 minutes on each side over high heat, do not forget to install the press. This period is enough for the carcass to steam thoroughly.

10. Pour the chicken inside and out with this composition, immediately treat your relatives. If desired, the dish is complemented by a sauce of tomatoes and chili peppers. Ready!

A simple recipe for chicken tabaka in a pan under pressure

• chicken (450-500 gr.) - 1 pc.
• garlic cloves - 4 pcs.
• seasoning hops-suneli - to taste
• ground black pepper - to taste
• lemon (medium) - 1 pc.

Using this technology, making a dish is as easy as shelling pears, as well as cooking tobacco chicken according to a classic recipe. But not everyone has a lot of spices at home, so we are considering the second easy recipe in a pan.

1. Pre-prepare the carcass for further manipulations. To this end, it is rinsed, dried, treated with a burner to remove feather residues. Then they are washed again and cut along the breast (the back remains intact).

2. When the basic steps are completed, open the carcass and press the inside as best as possible to the working surface. If difficult, you can walk with a hammer and beat off the meat so that it becomes more pliable.

3. Next, squeeze the juice from the citrus, combine it with spices to your taste, garlic passed through the crusher. Don't salt. Lubricate the carcass with a mixture on each side, wrap in a bag and put in the cold for 11 hours.

4. Tobacco chickens, or rather their traditional cooking recipe is carried out in a cast iron pan. So you protect the bird from burning, it will bake evenly.

5. Pour the oil into the pan, heat to the maximum, place the bird with the skin down. Put a flat dish on top, put a three-liter jar of water on it. Fry for 20 minutes on each side.

Chicken tabaka with potatoes in a pan

• potatoes - 600 gr.
• chicken carcass - 0.6 kg.
• butter - 60 gr.
• lemon - 1 pc.
• fresh cilantro - 0.5 bunch
• chili peppers - 0.5 pcs.
• olive oil - 45 ml.
• garlic cloves - 4 pcs.
• spices - to your taste

If you are looking for an unusual way to cook tobacco chicken, we suggest that you consider potato technology. It is easy to carry out at home. When the bird is fried in a pan, the potato absorbs all the juices. Therefore, the dish turns out very tasty!

1. We prepare the carcass, it must be washed well and dried. Further, it will not be superfluous to singe the remains of feathers with a burner or a lighter. When everything is ready, take a large knife and cut the brisket in half, leaving the back intact.

2. Open the chicken, apply the inside to the work surface. In order for it to fry evenly, you need to take a chops mallet and walk over the bird. She leans closer to the cutting board.

3. Now the preparation of the marinade begins. Mix lemon juice with chopped cilantro, spices to taste, olive oil, chopped chili peppers (optional), garlic slurry. Brush the bird with this mixture on all sides and leave for at least 3 hours.

5. During this time, heat the pan. Throw butter into it and add a little vegetable oil. Lay the chicken in the center, back down.

6. Set a flat plate, on top of it - a bottle of water. Fry for 15 minutes on each side. Next, lay the potatoes around the edges, bring to readiness for 10 minutes.

Georgian chicken tabaka

• red hot pepper - 1 pc.
• chicken - 600-650 gr.
• garlic - 4 cloves
• sea ​​salt - 30 gr.
• olive oil - 110 ml.

Before you cook tobacco chicken, the bird must be cut at home. Further frying in a pan does not require special skills.

1. After the preparatory measures, wrap the carcass in plastic wrap. Take off a little. Use a mechanical coffee grinder. Grind red pepper with salt through the device. Rub the meat with the prepared spice.

2. Transfer the bird to a deep container and wrap it in cling film. Place the cup in the refrigerator overnight. You already know how to cook tobacco chicken, after marinating, fry it in a pan for about a third of an hour on each side. Do the procedure under pressure.

3. In parallel, start preparing the sauce. Finely chop the garlic, mix with oil. Fresh cilantro can be chopped if desired. Send the prepared foods to the chicken. Simmer the dish on a lazy fire for a few more minutes.

Chicken tabaka with tomato sauce in the oven

• adjika homemade - 60 gr.
• chicken - 850 gr.
• black pepper and coriander - 4 peas each
• butter - 65 gr.
• tomato paste - 55 gr.
• cream - 25 ml.

Since you can fry tobacco chicken not only in a pan, we recommend that you consider the option in the oven.

1. If necessary, cut the carcass and prepare it properly. Then, in a mortar, turn adjika and additional spices into a homogeneous composition. Treat the chicken with a dry marinade and leave for a while (2-3 hours).

2. Start preparing the sauce. Combine pasta with cream in a bowl. If desired, you can mix in herbs de Provence and a small amount of salt. Before cooking the chicken, preheat the oven to 190 degrees.

3. Heat a frying pan with butter and put the meat on it. Set the press. Send the dish to bake for a quarter of an hour.

4. After that, reduce the temperature in the oven to 160 degrees. Pour sauce over chicken. Bake the dish for 20-25 minutes. Meat must be regularly basted with sauce. Chicken can be served at the table.

Tobacco chickens in a grill pan

• chickens - 2 pcs. 0.5 kg.
• garlic - 5 teeth
• cider - 80 ml.

If you are looking for a way to cook tobacco chicken, we recommend that you take a closer look at this recipe. It is easy to make at home on a grill pan.

1. Cut the chickens according to the usual technology, rub with garlic gruel and your favorite spices. Move the carcasses to the bowl and install the press.

2. Leave the meat to marinate in the refrigerator overnight. After that, remove the garlic from the carcasses and treat them with vegetable oil.

3. Heat a frying pan with a little vegetable oil. Lay the chickens down and press down on them. Fry the meat on both sides until golden brown. A few minutes before the chicken is ready, pour the cider over the chicken. The composition must evaporate completely.

4. Simmer the dish on a lazy fire. Once the cider has evaporated, you can increase the power to maximum. Turn off the stove after 2-3 minutes. Serve chicken with vegetable salad and herbs.

You can easily cook chicken tobacco yourself. Follow the simple guidelines at home. The recipes are pretty simple. Use your favorite spices to cook the dish in the pan. Surprise your loved ones with delicious treats.