Chicken tobacco at home. Chicken tabaka - a glorious Georgian dish in Russian performance

Chicken Tobacco: Recipes

The best recipe for cooking tobacco chicken in a pan under pressure. How to choose the right ingredients. Secrets and subtleties of cooking chicken tobacco.

35 min

250 kcal

5/5 (1)

Tabaka chicken is young chicken meat that is cooked under pressure. Hence the name, because in Arabic this dish is read as “tabbaq”, that is, “flattened”. And it itself came to us from Georgia, which explains the many spices and piquant taste.

Tobacco chicken cooks very quickly and does not require a complicated cooking process, and due to the fact that the meat is young and baked under pressure at a high temperature, it always turns out juicy and soft.

The first time I tried chicken from my friend and since then I just fell in love with this dish. And so I want to teach you how to cook tobacco chicken in a pan with sauce.

Kitchen appliances: two frying pans: regular and cast iron with a press (if there is no special press, it can be replaced with a pot of water). Jackhammer. Shoulder blade. Knife.

Required Ingredients

How to choose ingredients

For this dish, the main thing is to choose the right ingredients, so read a couple of tips on choosing them:

• The chicken should not be large and too meaty. It should weigh 600-800 g.
• For the sauce, it is better to take odorless vegetable oil, olive oil is well suited.
• Do not use tomato paste for sauce, it is better to take mild ketchup.

Cooking process

1. Take a chicken, gut it and rinse it well. Then beat it with a hammer to break the bones and make it almost flat. Salt and pepper on both sides, rubbing the spices into the meat.
   
   
   
2. Take 2-3 tablespoons melted butter, grease the entire surface of the pan well and wait until it all melts. Put the chicken in it with the wings down. Cover with a flat lid and place a press on top. Place the frying pan with the press in the oven preheated to the maximum (240-250 °). And leave for 10-12 minutes.
   
   
   
   
   
3. Place chopped garlic in a heated pan and fry for 1-2 minutes. Then add spices and stir. Pour the juice into the pan and simmer for another 2-3 minutes.
   
   
4. Open the lid of the pan with the chicken, check it on one side and turn it over to the other. Lightly brush the cooked side with the prepared sauce and cover the chicken again with a lid with a press. After 10-12 minutes, you can serve the dish to the table, not forgetting the sauce.
   
   
   

Chicken Tobacco Video Recipe

In this video, the girl explains in great detail how to fry tobacco chicken in a pan. After watching it, you will learn how to choose the right chicken and what to do so that nothing sticks to the pan.

Before cooking tobacco chicken in a pan under pressure, it must be marinated properly - at least 10-12 hours, only then it will absorb the taste and aroma of spices, it will turn out incredibly juicy and tasty, with a delicious crust. For frying, try to choose a small bird, weighing 400-500 g, you can take homemade chicken or a broiler, in any case it will turn out very tasty!

Total cooking time: 12 hours
Cooking time: 40 minutes
Yield: 2 servings

Ingredients

• chicken - 1 pc. weighing 500 g
• balsamic vinegar - 1 tbsp. l.
• a mixture of Italian herbs - 2-3 chips.
• Svan salt - 1 tsp
• a mixture of ground peppers - 0.5 tsp.
• lemon zest - 1 tsp
• vegetable oil - 3 tbsp. l.
• garlic - 3 teeth
• parsley - 0.5 bunch.

How to cook tobacco chicken in a pan

First, we prepare the bird: we process it with a burner to remove the remnants of feathers, rinse it in cold water and dry it.

Cut the chicken lengthwise along the breast, leaving the back area intact.

With the help of a hammer for beating meat (flat side), we pass from above, softening the meat fibers. The chicken should flatten out so that its entire area is in contact with the bottom of the pan as it cooks. It is important to maintain the integrity of the skin.

We are preparing the marinade. I used balsamic vinegar, vegetable oil, a mixture of Italian herbs and peppers, Svan salt and lemon zest. All combined in a bowl and thoroughly mixed until smooth.

The carcass was smeared on all sides with the resulting marinade. I wrapped it in a sleeve (you can put it in a bag) and sent it to the refrigerator for 12 hours to marinate.

After the specified time, she heated the pan to red, poured a little vegetable oil into it and laid out the chicken - skin side down. She covered the top with a flat plate and pressed down with a heavy load. Put on medium heat and fry for 20 minutes on each side. As a press, you can use, for example, a pot or a jar of water.

The result was a ruddy chicken, well-done both outside and inside.

It remains to grease the top with garlic and herbs. To do this, I drained the fat that remained after frying the bird, and added a couple of cloves of chopped garlic and chopped parsley to it. I mixed everything thoroughly and poured tobacco on all sides. Serve the dish immediately after cooking, hot. You can complement the dish with spicy tomato or sour cream sauce.

Chicken tabaka is one of the most famous Georgian dishes. The unique taste and aroma of this fried bird made it one of the favorite delicacies in the vastness of the now former Soviet Union. It goes without saying that on my website I also could not ignore this wonderful dish.
The tobacco chicken owes its name to the fame and popular love of the Soviet people, who interpreted the intricate Georgian “tapaka” into the generally understood Russian “tabaka”. In fact, as you may have guessed, the original Georgian name of this dish sounds like tapaka chicken. Tapa is a kind of flat Georgian frying pan, hence the name. So tapaka chicken means chicken in a pan. Having acquired these two components, you can safely proceed to the sacrament of cooking. Oh no, you still need a good chicken tobacco recipe)))

Ingredients:

(2 servings)

• 1 chicken weighing 1 kg.
• 100 gr. butter
• 50 ml. vegetable oil
• 100 ml. white wine (or 1 lemon)
• 4 garlic cloves
• 1/3 tsp ground red hot pepper
• 8 black peppercorns (or ground black pepper)
• 1 tsp salt with a slide
• greenery for decoration

1. Theoretically, chicken of any size can be used to cook tobacco chicken, but few people in the kitchen will find such a large frying pan to spread a bird weighing 2-3 kilograms on it. That is why small young chickens weighing about 1 kg are purchased for frying.
2. So, first of all, we inspect the chicken carcass, remove all remaining feathers. After that, the bird is thoroughly washed under running water, and then wiped dry with a napkin.
3. Cut the chicken carcass through the middle of the breast. Since the chest of a young bird consists of almost nothing but soft cartilage, this will not be difficult.

4. After the chicken breast is cut, we open it like a book. Inside the chicken, some internal organs not removed by the manufacturer, such as lungs, may remain. We remove them by scratching with a spoon or cutting with a knife.

5. The next very important step is to beat the chicken with a hammer. An absolutely flat, well-beaten bird is the main sign of a tobacco chicken. Before you start beating, I recommend covering the carcass with cling film. This little trick will allow us to avoid splashes that can stain the entire kitchen.

6. When beating a chicken, we should clearly understand what exactly we want to achieve. And we want our bird to fit tightly, with the surface of the entire carcass, to the pan. To accomplish this task, the chicken should crush the joints on the wings and legs, as well as in the places where the limbs are attached to the body. It is there that you should work with the hammer most actively. When the joints are crushed, you should walk with a hammer over the entire carcass, finally leveling it and at the same time softening the meat.

7. A well-beaten, completely flat chicken is salted on both sides. For a chicken weighing 1 kg. You will need about 1 heaping teaspoon of salt. Salt is better to take not extra, but stone or sea.

8. The next step is to marinate our chicken. To do this, transfer the chicken carcass to a large plate or bowl. First, pour a small amount of vegetable oil (only 2 tablespoons are enough, one from the outside, the other from the inside).

9. Then pour the chicken with white table wine, about half a glass. Wine is necessary to give the meat a piquant sourness. You can replace the wine with the juice of one small lemon.

10. We cover the chicken grated with salt, soaked in wine with cling film or a lid and send it to marinate in the refrigerator for two to three hours. If this time is not available, then we keep the bird in wine for at least half an hour at room temperature.
11. While the chicken is marinating, prepare the garlic filling for it. To do this, finely chop 4 cloves of garlic, put the garlic in a small bowl or cup. Then add one third of a teaspoon of ground hot red pepper (in no case chili pepper) and chopped black peppercorns.

12. You can also use ground black pepper for pouring, but it is much less fragrant than freshly chopped peppercorns. You can grind black pepper in a mortar, or you can wrap the peas in a napkin and crush them with an ordinary bottle or rolling pin for dough.
13. The fourth filling ingredient is 50 ml. vegetable oil, which we add to the mixture of pepper and garlic. Next, we mix the filling and leave it to infuse until the moment of application.

14. After the meat is slightly marinated (we use a not very strong marinade), you can start frying it. To do this, we take a pan large enough so that a sprawled chicken can fit on it. We put the pan on the fire, heat it up strongly, put about 100 gr. butter.

15. When the butter melts and then boils, put the chicken in the pan with the skin down.

16. To properly press the tobacco chicken to the pan, be sure to use a press. There are special pans for frying tobacco chicken with heavy cast-iron lids or screw pistons, but these are used in restaurants where you need to cook chicken quickly and in large quantities. At home, we can easily get by with a simple press made from an ordinary pan, the diameter of which is slightly smaller than the diameter of the pan. So, we collect a full pot of water and put it on top of the chicken spread in the pan.
17. Reduce heat to medium or slightly above medium. Grill the chicken for about 30 minutes. It is not advisable to leave the kitchen while frying the chicken, since the frying process should be controlled. If the chicken skin is browning too quickly, lower the heat a little so the chicken doesn't burn. Weak fire is also bad, because. with a weak heat of the pan, the crust does not form, and the meat begins to intensively lose juice. And this is precisely what should be avoided if we want to get fried, not boiled chicken tobacco.
18. After 30 minutes, turn the chicken over to the other side. To do this, remove the press from the bird and carefully, so as not to damage the golden skin, turn the bird over.

19. After our chicken settles comfortably on its "tummy", we again press it down with a pot of water. At this point, the bird will already release quite a lot of fat, plus the rest of the marinade will drain from it, so that the chicken will no longer be fried in butter, but boiled in an unusually aromatic gravy.
20. On the second side of the tobacco chicken, fry for about 20 minutes.
21. After 20 minutes, the dish is almost ready, and we just have to add the last touch of garlic and pepper to it. By the way, if someone does not like the taste of garlic or pepper, he can do without this addition. The chicken is already well done and delicious. But still, a true connoisseur of tobacco chickens will never refuse this fragrant component. It should be noted that it is impossible to use filling during the main frying process. In this case, our garlic will simply burn, the pepper will decompose, and we will get nothing but the smell of burning and small, creaking coals on our teeth.
22. So, we remove the press from the chicken. On its beautiful ruddy skin with a spoon, apply half of the filling prepared earlier.

23. After that, turn the bird upside down, press it again with a pan and fry for 2-3 minutes.

24. After 2-3 minutes, remove the press again, apply the second half of the filling already on the inside of the bird, turn it over, press down with a pan and fry for another 2-3 minutes.
25. That's all, on this the process of cooking chicken tobacco is completely completed. We spread the ruddy golden bird on a dish or a large flat plate, pour over the sauce remaining in the pan, in which the chicken was boiling before, decorate with herbs and serve hot on the table. Chicken can be served fresh or

This flattened chicken, rubbed with garlic and spices, with a well-fried crust, is so loved and revered in every home that many consider it a Russian creation. In fact, chicken tabaka, or rather “tapaka”, is a primordially Georgian dish. To prepare it, you need a small chicken-chicken, weighing 600-800g, and special dishes - a tapaka frying pan, with a heavy flat lid of two to three kilograms of weight.

Before frying, the chicken is necessarily rubbed with salt and seasonings, sometimes marinated in vinegar or lemon juice, then fried. The chicken turns out to be very fragrant, fried, with a garlic-spicy taste, it was for this piquancy that they fell in love with him. After all, tobacco chicken is much more interesting than boring fried chicken. This dish is Georgian, and therefore it should be served accordingly - with adjika, garlic sauce, an abundance of herbs and fresh vegetables.

Chicken Tobacco - Food Preparation

In order for the chicken to turn out delicious, it must be properly prepared. The carcass should be washed, cut along the breast and flattened. Then it is beaten with a kitchen hammer (from the inside), rubbed with spices, hot pepper, adjika and left to infuse for a couple of hours. If possible, the chicken can be marinated by pressing down with a load, but you can do without marinating. Next, the chicken is fried and rubbed with garlic.

Chicken Tobacco - The Best Recipes

Recipe 1: Classic Chicken Tabaka

There are several ways to cook chicken, this is one of the classic options. The chicken is rubbed with garlic and spices, marinated, and then fried in butter. You can also use ghee.

Ingredients: 1 small chicken, a piece (30-40g) of butter.
Marinade: 1 small lemon (juice), black pepper, 4 garlic cloves, salt, suneli hops (preferably).

Cooking method

Cut the chicken along the belly and flatten. Beat off on one side and the other with a kitchen hammer.

Prepare the marinade: squeeze the juice from the lemon, squeeze the garlic and mix with salt, suneli hops and black pepper.

Thoroughly rub the whole chicken with the marinade and let it brew for one hour.

Melt the butter in a frying pan, lay the chicken on its back and set the weight. For example, cover the chicken with an inverted pot lid, and put a container of water on top. Fry on each side, depending on the weight of the chicken, from 10-12 to 15-18 minutes.

Recipe 2: Tobacco Chicken with Garlic Sauce

Some gourmets argue that rubbing garlic on a chicken is necessary after frying, and not before. To make sure how it really tastes better, you need to cook this dish according to the recipe below.

Ingredients: small chicken (up to 1kg), salt, pepper, vegetable oil. Sauce: 3 garlic cloves, salt, 2 tbsp. vegetable oil, parsley or cilantro (greens).

Cooking method

Wash the chicken, cut along the breast and flatten. Beat with a kitchen mallet to flatten. Rub chicken with salt and pepper. You can also dry adjika or hot pepper, if anyone likes it spicier.

Pour a spoon or two of oil into a frying pan, heat it up, lay the chicken back down and fry, pressing down with a load. If there is no special tapaka pan with a heavy lid, you can use improvised means. For example, cover with an inverted plate, and place a load on it - a jar of water. After fifteen minutes, turn the chicken over, return the load to its place and fry for another fifteen minutes. Of course, you should not stand with a stopwatch, because it can fry a little earlier, the main thing is to make sure that it does not burn. And the main assistant in this matter is your own scent.

If the chicken is large, you can steam it slightly. Remove the structure with the load, pour about four tablespoons of water into the pan, cover with a regular lid and simmer for about five minutes. Then turn the meat over and add water, simmer for another five minutes. Chicken tabaka is ready, it remains to prepare the sauce. Finely grate or crush the garlic, chop the greens, salt a little, mix and pour in the oil. Spread the garlic sauce all over the carcass.

Recipe 3: Georgian Chicken Tabaka

Chicken tabaka is a Georgian dish, so it’s a sin not to cook it according to a real recipe. Of course, in Georgia itself, local spices are used in the manufacture, which are not always found in Russian stores, but you can buy suneli hops and Georgian adjika without tomatoes.

Ingredients: chicken up to 1 kg, 2 tsp. Georgian adjika, salt, pepper, suneli hops, 3 tbsp. sour cream, oil for frying - 2 tablespoons. (one each creamy and vegetable), for the sauce: 2 table. lies. broth, salt, 2 garlic cloves.

Cooking method

Flatten the carcass, beat off, rub with salt, suneli hops, pepper. Let stand on the table for half an hour.

Heat the pan, melt the butter. Mix adjika with sour cream and spread on one side of the chicken (from the back side). Lay the buttered side in the pan, press down with oppression and fry for fifteen minutes on each side.

Prepare the sauce: finely grate the garlic, add broth or water, salt. Drizzle or rub sauce over cooked chicken.

Recipe 4: Georgian Chicken Tabaka (Special)

Ingredients: small chicken - 0.8-1.0 kg, 3-4 pinches of red hot pepper (chili), salt, 200 ml of cream (10-20%), 4 garlic cloves, a tablespoon of vegetable oil and butter.

Cooking method

Cut the carcass along the breast, flatten and thoroughly knead the joints and vertebrae with your hands, as if turning inside out. Mix salt and pepper and rub the mixture all over the carcass and under the skin too. Heat the oil and fry the chicken under a load for 12-15 minutes on each side. Remove the carcass, and pour cream into the pan, salt, add chopped garlic. Once it boils, put the chicken in the sauce and simmer in the oven or on the stove under the lid for five minutes.

- If there is no chicken on hand, you can use ordinary chicken up to two kilograms of weight, only it will take a little more time to fry.

- In order for the chicken skin to remain crispy, the chicken should not be watered with liquid sauce, it is better to serve it separately in a bowl or outlet.

- If there is no tapac pan, you can use the oppression of a saucepan, a jar or a full kettle of water. The water must be hot so that there is no temperature difference.

- It is better to rub the carcass with garlic after heat treatment, because. when roasted, it gives the chicken not a sharp, but a bitter taste.

To create this delicious Georgian dish, you will need to spend no more than 1 hour, which is a bit. In our step-by-step recipe with a photo, we will tell you in detail how to cook tobacco chicken in a pan under pressure at home. This gourmet treat is perfect for a quiet family dinner or for meeting hungry family and friends.

What dish do we think of first of all when we think of a warm Caucasian place that smells of spices, herbs, tomatoes and you can hear the fervent and friendly voices of local residents? I think about Chicken Tobacco. The chicken has its own specific name, which is misleading. Some believe that the name "tobacco" is directly related to the method of preparation. Of course not. The point is in the frying pan in which it was cooked at home. The chicken in this dish should be "squashed", flat, and the lid of the "tobacco" is very heavy, thereby frying the chicken evenly, and giving a beautiful appearance. After a few (quite successful) experiments, I came to the conclusion that cooking tobacco chicken in a pan may not be such a difficult process.

How to cook tobacco chicken in a pan

Cooking poultry according to the classic photo recipe involves the use of a special frying pan with a screw press. It is she who gives the dish a distinctive flattened appearance. To prepare a young chicken in the Caucasian manner, you will need salt and black pepper. It is with these seasonings that the chicken is rubbed before being sent to the pan for frying. These are the main secrets, following which, you will be able to properly and tasty cook tobacco chicken at home.

Ingredients

• Chicken - 1 carcass;
• Garlic - 4 cloves;
• Salt;
• Pepper.

Cooking chicken tobacco in a pan with a press

Step 1.

We cut the chicken breast in the middle along the length of the carcass and unfold it. Wash the chicken well.

Step 2

We put the chicken in a bag and beat it with a hammer. After that, we take out the chicken and marinate, for further frying. Rub it on all sides with salt and pepper.

Step 3

Pass the peeled garlic through a press. Sprinkle the garlic on both sides of the chicken.

Step 4

We take a frying pan for the grill, put it on the fire, sprinkle with oil. Transfer the chicken to the skillet.

Step 5

The main feature in the preparation of tobacco chicken is the flat appearance of the carcass. Therefore, a special frying pan with a screw is needed - this is how tobacco chicken is prepared according to the classic recipe. In our case, we will take a grill pan, on which we need to put some kind of load on top. It's pretty peculiar for me. (You can just put a pot of water or a regular kettle on the board).

Step 6

In order for the chicken to be well fried, we keep each side on medium heat for twenty-five minutes. This time is enough to cook a tasty dish.