The best recipes for cooking tobacco chicken in a pan under pressure. The process of preparing chicken tobacco

The famous Georgian dish - tobacco chicken is very popular not only at home, but also abroad. You can try to cook tobacco chicken in a pan under pressure, the recipe for which at home may seem like a complicated process to many, you can try by following the sequence of steps presented in this article. Surprise not only your loved ones, but also your guests with the performance of a special dish.

How to cook chicken tabaka in a pan under pressure?

This fragrant garlic chicken attracts real gourmets. This dish is revered in almost every home, so some believe that this is a Russian dish. But that's not the case at all. As mentioned above, this is a dish of Georgian cuisine, it has the aroma of local spices that improve the taste of meat, stimulating the appetite.

Classic marinade recipe

We will need:

• lemon - 1 pc. small size;
• ground black pepper;
• garlic - 4 cloves;
• suneli hops and salt.

Cooking:

1. We get the juice from one lemon, pass the garlic through the garlic press and add salt, black pepper and hops - suneli.
2. Marinate the chicken in the marinade for 1 - 2 hours.

On a note. A juicy dish will turn out from broiler chicken due to the higher fat content of meat.

Cooking technology

Cooking tobacco chicken is quite simple, you just need to follow these recommendations:

1. We use a young chicken, weighing approximately 0.4 - 0.6 kg.
2. Mandatory processing - rinsing, drying. Next, you need to make an incision along the sternum, and lightly beat off the carcass.
3. Coat the chicken in the marinade. Marinate from two to twelve hours. The marinade must completely cover the carcass, otherwise it must be turned over at least three times so that the marinade is evenly absorbed into the meat.
4. The carcass is cooked in a cast-iron pan, as it has thick walls, which allows the meat to be sufficiently fried. The press is made from improvised means, or a special dish is used for cooking chicken: for example, the bottom is taken from a detachable form and a container located on top and filled with water (pot or bottle).
5. Usually the basis of the marinade is garlic - the impregnation should be a little spicy.

We coat the chicken with spices, and let it marinate for several hours.

Pour vegetable oil into the pan, mix sour cream and adjika. We spread the back of the chicken with this mixture and put it in a bowl, placing the press on top. It can be an ordinary bucket of water. Fry on each side for 10 minutes over moderate heat.

For the sauce: rub the garlic on a fine grater and add the broth (water), salt to taste. Season the finished chicken tobacco with this sauce.

Serve a green salad separately.

Recipe under pressure with potatoes

When cooking potatoes with chicken, the side dish is soaked in the juices of poultry meat and marinade, and this makes the dish even tastier than usual. Perfect for a festive table, and for gatherings with friends.

Ingredients:

• chicken - 0.8 kg;
• potatoes - 0.7 kg;
• butter - 50 g;
• garlic cloves - 3 pcs.;
• lemon - 2 pcs.;
• olive oil - 50 ml;
• seasoning for chicken - ½ pack;
• ground pepper and half hot pepper;
• cilantro - 1 bunch.

Cooking:

1. We clean the chicken from fat and beat off a little with a hammer. In a bowl, rub the chicken with salt.
2. We prepare the dressing - chop the garlic, add vegetable oil and a special seasoning for chicken. Plentifully coat the carcass with the prepared sauce.
3. Cut potatoes into bite-sized pieces. Mix vegetable oil, salt and pepper. Pour the potatoes with this mixture, let it brew a little.
4. We heat the oven to 180 gr., We send a container with butter there. When the butter is melted, place the chicken breast side down in the center. Spread potatoes around. Top with foil and bake for half an hour. Then remove the foil, pour over everything with lemon juice and bake for another 30 minutes already without foil.
5. Serve with fresh vegetables and various sauces.

We will need:

• chicken - 0.8 kg;
• adjika - 2 tbsp. l.;
• coriander and black pepper - 3-4 grains each;
• butter - 2 tbsp. l.

For sauce:

• cream or sour cream - 0.5 tbsp.;
• tomato paste - 60 g;
• salt.

Cooking:

1. We do the preparatory procedure for the tobacco chicken: cut the chicken along the chest, get rid of the fat. We beat off the carcass a little along the ridge line.
2. We grind the spices in a mortar and mix with adjika, coat the carcass with marinade, let it soak for several hours.
3. For the sauce, mix sour cream, tomato paste and salt to taste.
4. Preheat the oven to 180 gr. Melt the butter in a frying pan, spread the meat, cover with a press. After 15 minutes, pour the chicken with sauce and lower the degree to 150 divisions. Bake for another half hour, basting occasionally with sauce.
5. Chicken tabaka in tomato sauce is ready to eat.

Chicken Tabaka is a world-famous dish of Georgian cuisine. This dish got its strange name from the name of a special frying pan called “tapa”, so the dish was originally called Tapaka Chicken, i.e. fried in a frying pan. Over time, the name has changed, adapted to a more understandable Russian ear, and now we have what we have - in all restaurants and cafes this chicken is called Tabaka Chicken. Recent times even gave birth to a legend that a flattened chicken is very reminiscent of a large tobacco leaf - hence the name. Tapaka is a deep thick-walled dish (frying pan) designed for cooking whole chicken. Usually a heavy lid-press is attached to it. The press presses the chicken firmly to the bottom of the pan and contributes to the rapid formation of an even golden crust - mmm ... yummy! However, if you do not have special dishes, you should not refuse to cook this delicious dish. We will cook it in an ordinary frying pan, and we will build a press from what is in any home kitchen.

You will need:

• chicken 0.5 - 1 kg
• garlic 2-4 cloves
• ground black pepper
• vegetable oil for frying

For this dish, it is better to choose a chicken weighing up to 1 kg. I have a very small chicken, weighing 0.5 kg.

Step by step photo recipe:

Wash the chicken, remove the remnants of the feather.

Cut the chicken along the breast.

Flatten the chicken and beat with a hammer.

Here's what should happen.

Cut the peeled garlic cloves into 2-3 parts, mix salt and pepper.

Make punctures in the carcass with a knife.

Dip the garlic in the salt and pepper mixture and insert it into the cut.

Rub the chicken on both sides with salt and pepper.

In such a pickled form, the chicken can be stored in the refrigerator for up to two days, just cover it with cling film.

Heat the oil in a frying pan and place the chicken inside down. If you have a special press cover, press the bird firmly with it. Roast chicken over medium heat for 15 minutes.

The press can be replaced with a regular pot of water. Just cover the chicken with baking paper first.

I cover the chicken with a thick flat plate and put a three-liter jar on top, for example, with tomatoes.

Tip: Take note of the tomatoes with mustard - a very tasty unusual recipe. On the website of Mom's stove there is a wonderful section "Selected Recipes". where you can save the recipe you like and easily find it if necessary. The section is located on the top panel of the site.

For the press, any container with water is also suitable.

When the chicken is fried on one side, remove the press, turn the bird over to the other side, install the press and fry over medium heat for 15 minutes.
If your chicken is larger than 0.5 kg, keep it on fire a little longer or fry 2 times on each side.

Chicken Tabaka is good both hot and cold, but it's better to eat it right away. Juicy, fragrant chicken meat with a tender, crispy crust - this dish will become a frequent guest in your home kitchen. As you can see, it is very easy to prepare!

Fresh vegetables and herbs are the best side dish for this dish. I like to serve it with Sour Cream Nut Sauce or Georgian Tkemali Sauce.

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Chicken Tabaka. Short recipe.

You will need:

• chicken 0.5 - 1 kg
• garlic 2-4 cloves
• ground black pepper
• vegetable oil for frying

Wash the chicken, remove the rest of the feather, cut along the breast, flatten and beat with a hammer.

Make punctures in the carcass with a knife and put garlic cloves in them, dipping them in a mixture of salt and pepper.

Rub chicken with salt and pepper on both sides.

Fry in a hot pan with oil, pressing down with a press for 15 minutes on each side.

An unusually delicious dish of Georgian cuisine, which anyone can cook. Basically, it's just pan-fried chicken, but not really. Chicken tabaka (tapaka) is a crispy crust, juicy meat and simply breathtaking aroma. Once you try it, you will love it forever!

How to cook chicken tabaka (tapak) was known even during the former Soviet Union, because it was from there that the name of tobacco came from, even though the dish has nothing to do with this plant. Tapa is a special flat and heavy Georgian frying pan with a weighty press lid. It is clear that not every kitchen (especially Belarusian, to say the least) has tapa, so I suggest cooking chicken tabaka (tapaka) in a cast-iron pan.

The seasoning mix in my version of the chicken tabaka (tapaka) recipe is limited to three ingredients: salt, black pepper and fresh garlic. Hot hot peppers, fragrant herbs and other aromatic additives are possible, but not today. Ghee can be bought, but it is better to make for the future according to this recipe. As the second component for frying chicken tobacco (tapak), you can use any vegetable oil, only refined, that is, odorless.

Would plain butter work for a chicken tabaka (tapaka) recipe? No, you can’t fry on it, since the protein in the composition will simply burn out. If there is no ghee in stock, take 150 grams of butter and melt it in the microwave or on the stove. Let cool or put in the freezer - the quick ghee will rise to the top, harden and you can easily collect it with a spoon. True, it will not have the aroma that is characteristic of real ghee.

Ingredients:

Cooking step by step with photos:

First, let's prepare the bird. Of course, we would like to find a small chicken, but in Vitebsk I have not seen any absolutely miniature ones for sale. That is why for this dish I buy a broiler chicken, weighing 1.5 kilograms - this one fits perfectly in my grill pan. We take a whole carcass, wash it in cold running water, removing the skeletons of feathers (if any) and yellow pellets (often on the skin). After that, with a sharp knife, cut it along the breast. If you're eating the tail, leave it on, but don't forget to cut off the top where the feather grease is.

We open it with our hands so that the chicken lies on its back. If there are remnants of the viscera (as a rule, lungs and kidneys remain in the carcass), we remove them. Rinse the carcass again under cold water, washing off blood clots.

In order for the chicken to lie as tightly as possible on the bottom of the pan, it must be beaten off with a kitchen hammer. And so that you don’t have to wash the walls and the table later, we cover the carcass with a cut of cling film or a new plastic bag, which we simply cut along the folds to make one cut. You need to beat the carcass along the joints, however, not very hard and relatively briefly.

There is no need to pre-marinate the chicken. It is enough to salt the carcass on both sides. Our family doesn't eat much salt, so half a teaspoon will suffice for now. I advise you to choose salt not fine (Extra), but ordinary stone or sea salt.

We turn to the dishes in which the chicken will be fried. It is clear that I don’t have a full-fledged tapa (I don’t cook chicken this way very often), but there will definitely be half. I mean a heavy cast-iron grill pan (I have a square 24x24 cm) - just under the chicken, weighing 1.5 kilograms. We heat the pan properly (cast iron heats up for a long time, but at the same time it keeps heat for a very long time), pour 100 milliliters of melted butter and 50 milliliters of refined vegetable oil into it. Let them warm up properly.

In hot oil, put the prepared chicken carcass on the back, that is, skin down. Roast the chicken over medium-high heat for 5-7 minutes so that the skin seizes and browns. If you immediately start cooking chicken tapaka (tabaka) over low heat, it will not be fried, but stewed.

Further - the matter is small: you need to make a load, since I don’t have a special weighty lid-press. I got used to laying a bottom from a detachable form on top of the chicken (it fits perfectly to the sides of the pan).

And for weighting on the flat part of the baking dish, I put a three-liter pan filled with water. By the way, I recommend pouring hot water so as not to slow down the process of heat treatment of the chicken. We make a moderate fire (below medium) and cook the chicken tapaka (tobacco) for 25 minutes. I indicate the cooking time for a cast-iron frying pan and a carcass weighing 1.5 kilograms.

While the tapaka (tabaka) chicken is fried, prepare a fragrant seasoning for it. To do this, it is best to use a mortar in which you need to grind half a teaspoon of salt and half a teaspoon of black peppercorns.

I advise you to rub it not into dust, but into small crumbs, so that the pieces of pepper are felt - it tastes so much better (in my opinion). If you want to use ready-made ground pepper from a bag (I'm talking about store-bought), believe me, it will be worse. Freshly ground, the degree of grinding of which you always control yourself, is much more aromatic!

Grind salt, pepper and garlic until a mushy mass is obtained. This is a very fragrant seasoning that will make chicken tapaka (tobacco) extraordinarily tasty. While we leave it on the table - let it wait for the bird to be ready. If you do not have a mortar, you can use a pepper grinder, and rub the garlic with a knife on a cutting board or chop on a grater.

chicken tobacco this dish from Georgian cuisine is a chicken or a young chicken, which is cooked in a frying pan with a special lid called “tapaka”, this frying pan also has a screw press.

It is from this name of the lid that the name of the dish came - tobacco chicken. But, alas, not everyone has such a frying pan in the house, here are some tips that will help you cook a wonderful tobacco chicken without special tools.

Ingredients:

• Chickens or young broiler hens (but not laying hens!),
• Adjika (ready) - 5 teaspoons or to taste,
• Butter and vegetable oil (in equal proportions),
• Garlic - 5 cloves,
• Salt and ground black pepper to taste.

Cooking process:

This is a classic Georgian recipe for chicken or tobacco chicken, but today we will deviate a little from the recipe and cook tobacco chicken marinated in wine.

When preparing this dish, it is very important to choose a good weight that will help to properly flatten the chicken carcass. Here are some tips for making chicken tabaka or slipper at home:

• Choose the right chicken, the bird must be young, otherwise, even with a long marinade, the old chicken will end up tough and tasteless;
• The chicken carcass should be fried in a mixture of butter and vegetable oils (in equal amounts),
• Pre-marinating the chicken makes the meat more tender and flavorful;
• Meat should be cooked in a thick-walled skillet, ideally a cast-iron skillet;
• Instead of marinating the chicken, you can cut it lengthwise and just beat it lightly with a mallet and rub it with spices.

Proper preparation of chicken tobacco

1. First you need to thoroughly rinse the carcass (or carcasses) of the bird, then dry it with a napkin or towel. Also carefully inspect the carcass, remove all remaining feathers.
2. Next, you will need a sharp, large knife with which you will need to cut the chicken along the entire breast. Beat the chicken with a chop mallet. To prevent splashes from flying around, it is more practical to cover the bird with a bag or cling film.
3. Garlic cloves should be peeled and put through a garlic press.
4. Then small cuts should be made in the chicken carcass in several places and chopped garlic should be put in the resulting pockets.
   Now the chicken carcass should be rubbed with ready-made adjika, if you like - with some other spices, salt and black pepper.
5. Then we shift into a deep cup, cover with a lid and leave to marinate for 30-45 minutes.
   Or let the chickens stand in a white table wine marinade (you can even leave prepared carcasses in such a marinade overnight in the refrigerator).
6. Now you need to prepare a frying pan or a brazier in which we will cook tobacco chicken. To do this, put the pan on the fire and melt the butter and vegetable oil in it, about 2-3 tablespoons each.
7. Now that the mixture of oils has warmed up, you should put the marinated chicken in the pan, put the chicken skin side up.
   Then you need to cover the pan with a flat dish or lid (smaller than the diameter of the pan) and put a weight on top. As a load, you can use any heavy metal object, an ordinary glass jar (three-liter), which must be filled with water.
   In my step by step photo recipe for making tobacco chicken, I use a pot of water.
8. Chicken should be fried on both sides, fry for 25 minutes on each side. Little chickens, like mine, weighing 400 grams each, are much smaller.
9. Put the finished tobacco chicken on a flat dish, serve with fresh herbs and vegetables. An excellent side dish for such meat would be boiled rice or mashed potatoes. If desired, you can prepare any sauce and serve it in a small cup.
10. Three chickens I fried well to a crispy crust, and three carcasses I fried lightly and stewed them in wine, in which tabaka chickens were marinated.
11. For this, I also needed a few cloves of garlic and a couple of sprigs of rosemary. In the pan where the tobacco chickens were fried, we send the crushed garlic and rosemary and add the wine.
12. Boil for a couple of minutes and add the chicken carcasses. Simmer covered for 10 minutes. Young tobacco chickens prepared in this way are very tender and juicy.

What could be tastier than crispy fried chicken? Juicy meat soaked in the tantalizing aroma of garlic and herbs? We are talking, of course, about the tobacco chicken recipe.

To be precise, the correct dish is called tapaka chicken. In Georgian, a "frying pan" is called "tapa" - it is a heavy cast-iron frying pan equipped with a heavy press lid that presses down on the chicken, thereby helping it to cook evenly. But this does not mean at all that it is necessary to fry the chicken in a pan. If you build oppression, then you can cook tobacco chicken in the oven, where it will cook just as quickly and remain juicy.

So let's figure out how to marinate and cook tobacco chicken in the oven - a step-by-step recipe with a photo will help you easily prepare a delicious Georgian dish and have a real stomach feast!

Ingredients

• chicken 500 g
• salt 1 tsp
• paprika 0.5 tsp
• hot red pepper 1 chip.
• a mixture of ground peppers 2 chips.
• lemon juice 1 tbsp. l.
• vegetable oil 1 tbsp. l.
• a mixture of Italian herbs 2 chips.
• garlic 2 teeth
• parsley 10 g

How to cook tobacco chicken in the oven

1. I thoroughly washed the chicken and dried it with a towel. I cut off the fatty gland in the tail, which can give an unpleasant smell when baked.
2. 
   Then she turned the carcass upside down. I cut it into two parts along the breast, as if opening it like a book. If there is a heart, lungs, or other entrails inside, be sure to remove them.
3. 
   Place the bird on a cutting board, skin side up, and cover with cling film (to prevent splattering). I beat off the carcass with a hammer, with the side that is without cloves - it is important that the chicken turns out to be perfectly flat, but the skin is not damaged. The carcass over the entire surface should turn out to be even, without protruding parts. Pay special attention to the areas of cartilage on the thighs and wings, as well as the thick breast area.
4. 
   In a small bowl I combined vegetable oil, lemon juice, salt and all spices. She mixed and rubbed the carcass on all sides with the resulting fragrant mixture. The original recipe uses only salt and pepper, but I like it when there are a lot of spices. By the way, now ready-made mixtures for pickling tobacco chicken are sold in stores, you can use them, but in this case, salt very carefully, since salt is usually already present in the spices. I do not add garlic to the marinade so that it does not burn during baking.
5. 
   The bird was marinated for 1 hour (longer if possible). Then she sprayed a thick-walled frying pan with a little vegetable oil and laid the chicken in it, skin side down.
6. 
   Topped with a flat plate (heat-resistant), slightly smaller in diameter than a frying pan. Pressed down with a load - a pot of water or a stone will do. It turned out a kind of tapa, which perfectly pressed the chicken to the bottom. I placed the structure in the oven, heated to 250 degrees. Bake for 30 minutes until fully cooked. If the bird is large, then it may take more time, about 40-50 minutes. If you turn over to the other side, then do it very carefully, do not forget that the load is very hot!
7. 
   Ready meat must be greased with garlic sauce. To do this, I passed a couple of cloves of garlic through a press, added finely chopped parsley and combined everything with the fat that was rendered when roasting the bird. The resulting sauce was poured over the chicken that had just been removed from the fire.

The dish turned out fantastically delicious! Tender meat, crispy crust, dizzying aroma of garlic - I definitely recommend cooking tobacco chicken in the oven!