Delicious chicken tobacco. Chicken tabaka in sour cream sauce

Chicken tobacco in Georgian sounds like "tsitsila tapaka". Tapa is a Georgian frying pan with a ribbed surface and heavy cast iron lid, on which chicken is fried with garlic and spices. IN Soviet times such pans were very rare in stores, so enterprising and resourceful housewives used ordinary cast-iron pans, they simply put a heavy iron, sports weight, brick or pot of water on top. Even in such conditions, very tasty meat was obtained, which was generously sprinkled with black pepper and spices. It seemed that the chicken was sprinkled with tobacco, so they began to call it that - tobacco chicken, and the word "tapak" did not take root in our Russian reality.

The secrets of cooking tobacco chicken: preparing meat for frying

The correct cooking technology begins with the choice of carcasses in the store. For this dish, you need to take exactly a young chicken, and not a chicken, since chickens have tender and soft meat. In addition, the chickens are small and will fit in the whole pan, but the chicken will have to be butchered, it will turn out to be a completely different dish. The weight of the chicken should ideally not exceed 0.5 kg. If there are legs and a head with a neck, they must be removed.

First, the chicken is cut in half along the sternum, then each half of the carcass is slightly turned inside out, placed on flat surface back up and pressed to open the carcass. Films, veins and blood clots must be removed. Now you need to turn the chicken upside down and lightly beat it with a hammer. Then it remains to rub it with salt, pepper and chopped garlic on all sides, and grease with sour cream from the inside. Do not get carried away with the hammer, otherwise you will end up with meat stuffed with bones. The most important thing is that the chicken is flat and well fried - in fact, it is for this purpose that the meat is beaten. Some recipes suggest wrapping the chicken carcass in a plastic bag and repelling it from all sides, and not just from the inside.

Marinating and frying tobacco chicken

Exist different ways cooking tobacco chicken, for example, some housewives marinate meat in spices before frying. For this, garlic, marjoram, suneli hops, cilantro, basil and others are used. fragrant herbs. The chicken is rubbed with spices, coated with adjika and left for 20-30 minutes, sometimes for a couple of hours. If the meat is harsh, the chicken is marinated in vinegar or lemon juice to make it more tender and spicy. When marinating, you can lightly crush the chicken with something heavy, as under pressure it is quickly saturated with the aroma of spices.

The chicken is fried in butter or ghee and placed on the pan with the inside down, smeared with sour cream, and a load is placed on top. You need to fry over high heat under a heavy lid for 20 minutes on each side. Brush the other side with the sour cream before turning the chicken over.

A Few Secrets to Cooking Delicious Chicken Tobacco

If you want to surprise your guests and cook really tasty and mouth-watering meat, marinate it for 2-3 hours at room temperature and then leave the chicken overnight in the refrigerator. This is especially true if we are talking not about chicken, but about chicken, since it takes much longer to cook. If you want the meat to be crispy, do not pour the sauce over the chicken during cooking, serve the sauce separately along with the side dish. Coat the chicken with garlic before or after frying - it depends on your gastronomic preferences. Keep in mind that fried garlic acquires a bitter aftertaste, so the carcass must be cleaned of pieces of garlic before frying and bay leaf if they were used in the marinade. Serve with garlic sauce and fresh herbs.

Tobacco chickens: a recipe for cooking in a pan

Cream is used in this Georgian recipe, so the chicken turns out to be especially tender, tasty and fragrant. Cut the breast of a small chicken weighing 0.8-1 kg, flatten it on the table and lightly beat it with a hammer. Mix 4 pinches of ground chili pepper with salt and grease the carcass well - not only the skin, but also under the skin.

Heat the ghee in a frying pan and fry the chicken halves for 15 minutes on each side. Put the chicken on a plate, pour 200 ml of cream with a fat content of 10-20% into the pan, add 4 cloves of minced garlic and a little salt. Put the chicken in the cream and simmer it until tender under a closed lid, serve with potatoes or rice.

Tobacco chickens: a recipe for cooking in the oven

Oven-cooked chicken is considered low-calorie, because it does not have to be fried in in large numbers oils. Cut up a chicken carcass in the usual way, removing from it excess fat, rub coarse salt and leave in a sealed container. Meanwhile, prepare the marinade with 50 ml olive oil, a bunch of chopped cilantro, 2 crushed garlic cloves, and half a packet of chicken seasoning. Smear the resulting spicy sauce chicken carcass and leave for half an hour.

Put a piece of butter in the oven and, when it is melted, put half the chicken on it, skin side down, and press down on top with a press. Roast the chicken for an hour at 190°C, turning occasionally to brown evenly. If you want the dish to be juicy and soft, pour it with the juice flowing from the carcass. Serve chicken tabaka with boiled and fresh vegetables.

Tobacco chickens: a recipe for cooking with wine

Prepare 4 halves of a chicken weighing approximately 500-600 g and lightly beat them with a hammer. Prepare a marinade from 300 ml of dry red wine, 2 tsp. dried basil, 2 tsp. ground coriander, 1 tsp ground black pepper and 0.5 tsp. sea ​​salt. Marinate the chicken for 2 hours cellophane bag or saucepan.

Fry each half of the chicken olive oil skin down in a hot pan, pressing the meat well to the bottom of the pan - 25 minutes on one side and 15 minutes on the other. Chicken tabaka is especially delicious with a sauce made from 200 ml of sour cream, 3 minced garlic cloves and a pinch of sea salt. Taste it with bread, pita bread and sour cream sauce.

Chicken tabaka is best eaten hot, so don't linger too long and serve it as soon as the meat is cooked. Enjoy Georgian cuisine - delicious, original and healthy!

Chicken tobacco - a recipe for savory and fragrant dish caucasian cuisine, which has long gained considerable popularity far from the territorial homeland. Many people think that it is extremely difficult to reproduce an authentic version at home, however, with a detailed study of the issue, it becomes clear that everyone can complete the task.

How to cook tobacco chicken?

Tobacco chicken is an elementary recipe, but it requires compliance with certain rules and subtleties, without which the result will not be able to satisfy the needs of connoisseurs and admirers of this delicious dish.

1. To decorate the treat, young chickens weighing 400-600 g are chosen.
2. The carcasses are rinsed, dried, cut along the breast, flattened and beaten a little under the film.
3. Next, prepare the marinade, which is rubbed with chicken and left for 2-12 hours.
4. If there is no special container with a screw-on and pressing lid, the bird is laid out on a heavy one heated with oil, cast iron pan. A load is placed on top, which is suitable for a smaller diameter pan filled with water.
5. Depending on the recipe, garlic-based tobacco-based chicken sauce is prepared, which is flavored with a ruddy carcass at the end of frying or before serving.

marinade for chicken tobacco

If you still don't know how to marinate tobacco chicken, all the subtleties of this stage are further. In the authentic version, only freshly ground black pepper and salt are used as seasonings. However, often in order to give the dish special taste characteristics and a stronger fragrance, the composition of seasonings is expanded by adding other spices and aromatic herbs.

Ingredients:

• butter- 40 g;
• lemon - 1 pc.;
• garlic cloves - 4 pcs.;
• black pepper and suneli hops - 1 teaspoon each;
• salt.

Cooking

1. Juice is squeezed from the lemon, mixed with melted butter, garlic, salt, pepper and suneli hops.
2. Rub the chicken with the resulting mixture, leave it in a bag or a special container under the lid for 12 hours.

Chicken tobacco - a classic recipe

Next, you will learn how to properly cook tobacco chicken in classic variation so that the meat remains juicy and acquires an appetizing ruddy crust, which is calling card of this most popular Georgian dish. Carcass in this case marinated in a mixture of oil and lemon juice, and seasoned spicy sauce at the end of the fry.

Ingredients:

• chicken - 1 pc.;
• garlic - 3 cloves;
• hot pepper - ½ pod;
• lemon juice- 20 ml;
• ground black pepper - 1 teaspoon;
• salt.

Cooking

1. The beaten chicken carcass is rubbed with a mixture of lemon juice, salt and vegetable oil and leave for several hours.
2. Put the chicken skin side down in a heated frying pan with butter, fry on each side for 20 minutes.
3. Mix black and hot peppers, a spoonful of oil, garlic and a spoonful of water, pour the mixture over the chicken at the end of frying.
4. Chicken tobacco, the recipe of which is correctly executed, is served hot.

Chicken tabaka - Georgian recipe

Among the wide range of all kinds of variations on the classic theme, it is difficult to determine which chicken tobacco in Georgian is the most correct. Along with previous recipe using the technology described in the recommendations below. Its fundamental difference is the use of cilantro greens, which is added to the sauce.

Ingredients:

• chicken - 1 pc.;
• garlic - 3 cloves;
• hot pepper - ½ pod;
• cilantro - 1 bunch;
• butter - 1 tbsp. spoon;
• salt, black pepper.

Cooking

1. The chicken is rubbed with a mixture of salt and chopped hot pepper, leave for 2 hours.
2. Spread the carcass skin down and fry on both sides in a mixture of two types of oils.
3. Seasoning for tobacco chicken is being prepared. To do this, mix garlic, cilantro and vegetable oil.
4. When ready, season the meat spice mixture and cover with foil for 15 minutes.

Chicken tobacco - a recipe in a pan under pressure

Traditionally, the dish is fried in a special container, which is equipped with a screw cap that presses the contents. If there is none, then they cook tobacco chicken in a pan with a thick bottom, pressing the carcass with the help of improvised means. This can be a pot of water or a lid smaller in diameter, on which something heavy is placed.

Ingredients:

• chicken - 1 pc.;
• vegetable oil and lemon juice - 1 tbsp. spoon
• butter - 1 tbsp. spoon;
• salt, black pepper, dried garlic.

Cooking

1. Flavor the carcass with a mixture of lemon juice and vegetable oil, salt, pepper, sprinkle dried garlic and leave to soak.
2. The chicken is fried on both sides under pressure in a frying pan with butter.

How to bake chicken tabaka in the oven?

If you don't like too fried and ruddy chicken tabaka, the recipe in the oven will become great solution for a more delicate flavor. This method of cooking is also good because in one approach you can arrange 4 servings of food at the same time without tiring standing over the stove.

Ingredients:

• chicken - 2 pcs.;
• vegetable oil and Georgian adjika- 2 tbsp. spoons;
• garlic - 2 cloves;
• salt, black pepper.

Cooking

1. Prepared chickens are flavored with a mixture of oil with adjika, garlic, salt and pepper, left for a couple of hours.
2. Spread the carcasses on the grate and bake for 50 minutes at 200 degrees.

Chicken tabaka in a slow cooker

Next, you will learn how to cook tobacco chicken in a slow cooker. In this case, it will not be possible to press the bird with a press, as it could be done with classic roast in the pan, but taste characteristics ready meal this will not make it worse, except that the crust will turn out to be less pronounced and not so uniform.

Ingredients:

• chicken - 1 pc.;
• vegetable oil - 1 tbsp. spoon;
• seasonings - to taste;
• salt, black pepper.

Cooking

1. The chicken is rubbed with seasonings, salt, pepper and left for 12 hours.
2. The carcass is placed in an oiled bowl and cooked on the “Baking” for 25 minutes on each side.
3. Chicken tobacco, the recipe of which is successfully executed, is served hot, supplemented with your favorite sauce.

Chicken tobacco in the oven with potatoes

The most appropriate side dish for tobacco chicken - vegetable mix or green salad. However, if desired, you can cook a more satisfying addition of potatoes. It is convenient to cook the dish in the oven: the bird is browned on the wire rack, and the vegetable slices are baked a level lower on the baking sheet, while soaking in the juices flowing from the bird.

Ingredients:

• chicken - 2 pcs.;
• potatoes - 1.2 kg;
• vegetable oil - 3 tbsp. spoons;
• garlic - 4 cloves;
• salt, black pepper.

Cooking

1. Prepared chickens are rubbed with salt, pepper, garlic, suneli hops and oil.
2. After a couple of hours, lay the carcasses on the wire rack.
3. On the opposite side are potato wedges seasoned with oil, basil and salt.
4. Bake the dish for 40-50 minutes at 200 degrees.

Airfryer chicken tobacco

Chicken tobacco, a simple recipe of which is described below, is cooked using an air fryer. The result will please delicate taste chicken meat and ruddy appetizing crust. As a marinade, you can take classic set from black pepper and garlic, supplementing it with oil and lemon juice, or expand the composition, if desired, by adding other spices.

Ingredients:

• chicken - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• garlic - 4 cloves;
• suneli hops and basil - to taste;
• salt, black pepper.

Cooking

1. The chicken is rubbed with salt, pepper, suneli hops, oil and squeezed garlic, and allowed to soak.
2. Put the carcass on the grate at the middle level.
3. Chicken tabaka is cooked on the grill for 40 minutes, turning over once in the process.

Chicken tabaka on the grill

tobacco chicken, original recipe which you will learn later, can be fried in the traditional manner in a pan or on coals on the grill. In any case, the meat will turn out juicy inside and appetizingly ruddy on the outside. The whole secret is the right marinade, which moderately softens the fibers and creates a protective film during heat treatment.

Ingredients:

• chicken - 1 pc.;
• water - 1.5 l;
• salt and sugar - 120 g each;
• garlic - 5 cloves;
• carnation - 10 buds;
• vegetable oil - 5 tbsp. spoons;
• barbecue seasoning - 2 tbsp. spoons.

Cooking

1. Cooking tobacco chicken begins with marinating. Dissolve in hot water salt and sugar, add cloves, and after cooling, chopped garlic and prepared carcass.
2. After 12 hours, the bird is dried, rubbed with a mixture of oil and seasonings.
3. The chicken is cooked on the grill over smoldering coals until tender.
   

Chicken tabaka - (originally called tsitsila tapaka) a dish with Georgian roots, which has a spicy garlic-island flavor and a crispy fried crust. You will learn how to cook tobacco chicken thanks to our detailed instructions with photos and descriptions.

Basic rules for cooking chicken tobacco

So that the dish you have prepared does not become a pathetic parody of the original, you need to follow a few very simple rules:

1. The carcass should be small: 700 - 800 grams. It must be washed well, dried and be sure to marinate, so that as a result you have very fragrant, tender meat.
2. For pickling, numerous seasonings, lemon juice (sometimes vinegar) are used.
3. Tapaka chicken in original version cooked in a special frying pan under a rather heavy lid-press.
4. Since this is a dish from Georgian cuisine, then it is necessary to eat it with its traditional companions: the best sauce to tobacco chicken - it goes well with crushed garlic and always a lot of different fresh herbs and vegetables.

Classic Chicken Tobacco Recipe

The correct chicken tobacco recipe is actually very simple and does not require any special skill.

Required products:

• 1 small chicken;
• 50 g ghee;
• 1 lemon;
• 4 garlic cloves;
• creamy spread for frying;
• salt, suneli hops, freshly ground black pepper.

Description of the cooking steps:

1. We cut the well-washed and dried carcass along the brisket. We “tuck” the legs into an impromptu pocket and give it a flat shape.
2. Sprinkle with salt. Mix freshly squeezed lemon juice with spices, finely chopped garlic and melted butter. With the resulting marinade, rub the chicken completely and leave for a couple of hours in a cool place.
3. Melt the spread in a frying pan and put the marinated chicken back down. We close the top with a special heavy lid (it can be replaced with a regular one by placing something heavy on it). Roast chicken tobacco under pressure for approximately 12 minutes on each side.

Tsitsila tapaka with garlic watering

Required components:

• 1 chicken carcass weighing up to 1 kg;
• cream - 50 ml;
• salt, dry adjika;
• Olena for frying;
• 4 garlic cloves;
• 50 ml vegetable oil;
• 1 teaspoon hops-suneli;
• a handful of cilantro.

Cooking chicken tobacco step by step:

1. We prepare the carcass: wash, dry, cut along the breast in half. To make it flatter, let's tap a little with a chops mallet on the most protruding parts.
2. We mix the cream with dry adjika, with salt and rub the bird with the resulting mass from all sides. Let it soak for an hour.
3. In a well-heated oil, add suneli hops, cilantro, finely chopped garlic and add a little. Mix well and let it brew a little.
4. Chicken tobacco is fried in a frying pan. Pour a little vegetable Oleina into it and lay the meat back down, press down on top with a lid and a press. Fry until golden brown from all sides.
5. Coat the finished bird with garlic sauce.

Tsitsila tapaka in a special way in the oven

Cooking in a pan is optional. The baked chicken is very appetizing. In addition, the recipe in the oven is so simple that even a novice cook can handle it.

Required components:

• chicken carcass - 700-800 g;
• chili powder - 1 tbsp. spoon;
• 200 ml cream;
• 4 garlic cloves;
• a little fat for frying;
• salt, ground allspice.

Cooking scheme in detail:

1. We divide the bird in half on one side. We knead it with our hands, twisting the joints slightly. Sprinkle completely with salt and chili powder. Let's lie down for half an hour.
2. We spread it in a pan with heated fat, press down with a press and fry for 10 minutes on each side.
3. We take out the carcass, and pour cream into the pan, squeeze the garlic, season with seasonings and add. Put the meat in the resulting sauce and put in the oven for a quarter of an hour at 180 degrees.
4. In this way, you can make a bigger chicken, but then it will take much longer to stew it.

Tsitsila tapaka recipe using wine

Thanks to wine marinade The chicken is very tender inside.

For this dish you will need:

• 1 carcass;
• dry red wine - 1 cup;
• olive oil - 100 ml;
• 1 small garlic head;
• ¼ teaspoon each of basil, coriander, saffron, mint, paprika.

The scheme of the cooking process at home:

1. Wash the carcass, soak up the remaining water. We cut it in half along the breast, twist the joints, lightly beat it with a hammer.
2. In a bowl, mix wine, finely chopped garlic, fragrant spices and salt. Lubricate the bird with the resulting marinade and wrap it with a film. We install a press on top of the bird and remove it for 12 hours in a cold place. It is clear that it is better to marinate it at night.
3. After the time has elapsed, remove the film and wrap it in foil. We spread the meat in a heat-resistant form and bake for a little less than an hour.
4. Then we get rid of the foil. We grease the form with oil and carefully lay the chicken on it. Bake for about half an hour until crispy.

Tapaka chicken with tomato sauce

Homemade chicken is ideal for cooking, as it is much more tender.

List of components:

• 2 young chickens up to 1 kg in weight;
• ½ teaspoon of black and red pepper;
• 1 head of garlic;
• 1 cup tomato juice;
• basil, paprika, dill to taste;
• 2 tbsp. tablespoons of olive oil;
• 50 g melted margarine.

Description of cooking step by step:

1. We cut the washed and dried carcasses into two parts along the brisket. Using a kitchen hammer, we break the cartilage. A mixture of salt, black and red pepper is well rubbed into the meat and left for half an hour.
2. Pour olive oil into a saucepan, squeeze garlic, add basil, paprika, dill. Pour out tomato juice and simmer for a short time on very low heat.
3. Heat the margarine in a frying pan and put the chicken wings down on it. Cover with a lid, put some weight on top and fry on one side for 15 minutes.
4. Remove the lid, turn over and brush with the sauce made. Fry the other side under the load for the same amount of time.
5. Ready-made tobacco chickens are served with sauce with big amount greenery.

Grilled Tapaka Chicken

This famous dish is perfectly cooked on the grill, which means it is perfect for a picnic.

Products for 1 piece:

• mayonnaise - 100-150 g;
• fresh young greens (basil, oregano, garlic leaves);
• any seasonings you prefer;
• salt.

Step by step description:

1. The meat must be prepared as usual: wash, dry, cut and lightly beat with a hammer.
2. We rub with a mixture of seasonings, salt, aromatic herbs and mayonnaise. Let marinate for at least an hour under a heavy load.
3. We put the marinated chicken on the grill and fry on each side for half an hour (maybe a little less). We serve the finished dish to the table in the company with fresh vegetables.

We hope that you have received a complete answer to the question of how to cook tobacco chicken. And since there is nothing complicated here, you can safely proceed to the implementation of what you have read. And very soon your kitchen will be filled with the unsurpassed aroma of a delicious dish.

Every nation has dishes that can be called their calling card. national cuisine. For Ukrainians, these are dumplings and a pig with horseradish, for Moldovans - hominy and zama, for Russians - cabbage soup and dumplings. And among the peoples of the Caucasus, in particular among the Georgians, the most famous dish is considered to be under a strange, even funny name - “chicken tobacco”.

"Tabaka" or "tapaka" - which is correct?

Yes, yes, and this question is not accidental! Why - now you will understand. For a long time, tobacco chicken has been cooked in a pan, but not simple, but special, special. It is called in Georgian "tapa". This is a deep thick-walled dish, which warms up well and evenly from all sides, and it is intended specifically for the heat treatment of the whole bird carcass. Therefore, the name of the dish, translated from the Caucasian languages, does not sound like “chicken tabaka in a pan”, but “chicken tapaka”, i.e. “fried in tapa”. However, either not understanding, or not hearing, or to adapt someone else's speech to your own language, but this excellent dish began to be called as it is known throughout the world. And in any restaurant menu, in the assortments of cafes, bars, canteens, it is written only like this: "Chicken tobacco in a pan."

Tapa

As we have already found out, this is a type of frying pan. Initially, they were stone, then, naturally, Georgians began to use cast iron. The heavy tapa has a molded bottom with a ribbed surface so that the meat does not stick and does not burn. The dimensions of the dish are such that not only tobacco chicken in a pan can be cooked in it, but also big chicken, duck, goose. IN national traditions it was customary to bring the roast to the table right in the utensils in which it was fried. A massive heavy lid was also attached to the tapa. She had to press the meat tightly to the bottom so that it was well fried. Of course, such devices can only be found in professional kitchens, but not in modern housewives. However, the dish itself - the famous "chicken tobacco in a pan" - enjoys no less fame and popularity in our time than a hundred or two hundred years ago!

Bird preparation

Not only dishes, but also the bird must be prepared in a special way so that the dish turns out the way it is made in the Caucasus. Therefore, before telling how to fry "chicken tobacco", we must say a few words about the preliminary stage.

The carcass should be cleaned, remove the legs and head with the neck, the insides. Next, it needs to be cut along the sternum. After all, in a frying pan, the chicken should lie flattened. Also, cuts should be made in the skin to fill the tips of the wings and legs: they should not rise during frying.

Nuances

In Georgia, “chicken tobacco” (a classic recipe) is a semi-finished product for further preparation national meat dishes. Therefore, before putting it in the pan, the bird is simply well salted and rubbed with pepper. Then they put it in a tapa with hot oil, cover it tightly with a lid (if you don’t have a suitable one, take a deep plate and cover it with a weight on top). And on medium heat, fry first on one side until a brownish crust appears, then turn over to the other. If prepared as independent dish“Chicken tobacco”, a classic recipe recommends the use of seasonings: marjoram, cilantro, suneli hops, basil, etc.

"Chicken tobacco" ordinary

If you decide to serve this dish with a side dish, then you will need: a bird carcass, 3-4 tablespoons of melted butter, salt to taste, 0.5 teaspoon of ground red pepper. Your future in a pan) should be butchered, cut along the breast. Lightly beat off his back and joints with a wooden hammer. Tuck in the tips of the wings and legs. Rub the skin with salt and pepper. Melt the butter in a frying pan, put the chicken upside down, cover and put oppression on the lid. Make the fire moderate. Fry for approximately 30-40 minutes. Readiness check like this: stick a fork into the meat or wooden skewer. If they come in easily and the juice comes out clear, consider that the tobacco chicken (recipe in a pan) is ready. If the meat is harsh or the juice is pinkish, let it stand on the fire for a couple more minutes. Then transfer the bird to flat dish(as a whole or divided into portioned pieces), sprinkle with herbs. Put sprigs of parsley and celery nearby, fresh cucumbers and tomatoes, radishes, young onions and garlic with feathers. Or rub black radish, add a little salt, sprinkle with vinegar, season with vegetable oil and serve. Suitable as a side dish boiled rice or fried potatoes. Maybe puree.

"Chicken tabaka" with vegetables (borani)

Cooking chicken tabaka in a frying pan Georgian recipes often paired with vegetable stews. This dish is called "borani". Spinach, legumes, eggplants are taken as a vegetable component. We offer you an example of such a dish. Required: 1 bird carcass, 10 medium-sized blue ones, 7-8 onions, 100-150 g of vegetable oil, chopped cilantro and basil (2 tablespoons each), a pinch of mint, saffron, cinnamon, about 2 teaspoons of salt. The main tobacco is known to you. But about eggplant should be said separately. Remove the skin from them first. Cut peeled vegetables into circles (thinly), salt to release bitterness. Leave them like this for 10 minutes, then squeeze out (not only bitterness will go away, but also excess salt). Chop onion rings, put it in warmed oil, add eggplant, fry well with fresh herbs. When the vegetables and meat are ready, do this: put half the blue ones on the bottom of the plate, then the chicken, divided into portions, and eggplant again on top. Sprinkle with saffron and cinnamon. Amazingly delicious! Serve with crushed garlic or tomato sauce.

"Chicken tabaka" with a crispy crust

Main charm fried foods- in an amazing crust, appetizingly crunching on the teeth. How to fry "chicken tobacco" so that it is really golden brown and not burnt? The recipe is this: cut the carcass and prepare it, give it a flat shape. Salt, rub with cut garlic cloves (for smell), and then generously brush the outside and inside with sour cream or mayonnaise. Put in hot fat (butter), cover with a weight and fry, turning over in time, until fully prepared. You will be pleasantly surprised by the result. Serve with meat traditional sauce tkemali or garlic-nut. Ketchup will do too. Put the chicken itself on a plate covered with salad leaves. You can immediately divide into portions. Alternatively, sprinkle with crushed garlic and drizzle pomegranate juice. Spread pomegranate seeds (and more) on the meat and around on the salad. When you arrange portions on plates, be sure to put a little of them as well. This way you highlight pleasant taste fried meat.

"Chicken tabaka" with giblets

What's new for you in cooking this dish? You've already mastered the basics. Just when you start putting a beaten bird carcass into the pan, also put the neck, paws, liver, stomach, heart around it. Just salt and pepper the offal, and rub the chicken with turmeric, also add salt and seasonings, making the meat spicy enough. Fry, pressing the carcass tightly to the bottom. When you will and the rest of the ingredients of the dish. Make the fire small so that the liver does not burn. Cooking time - 45-55 minutes. Sprinkle with chopped herbs when serving.

To create this delicious Georgian dishes you will need to spend no more than 1 hour of time, which will agree a little. 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 perfect for quiet family dinner or to meet hungry relatives 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 "flattened", flat, and the "tobacco" lid is very heavy, thereby frying the chicken evenly, and giving beautiful view. 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

poultry cooking 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 ground 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 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.