Chicken tobacco recipes with photos. Juicy tobacco chicken

Chicken tabaka from Ilya Lazerson video recipe for cooking Georgian fried chicken tabaka.

Recipe Ingredients:

chicken 1 piece for 1 serving
lemon 1/2 piece
vegetable oil
butter 50 g
garlic 3 cloves
red hot ground pepper
black peppercorns 20 pcs
A chicken is a small chicken.

Tobacco chicken is a dish where the chicken must be completely flat. How to do this description in the video How to make tobacco chicken absolutely flat master class from the chef / Ilya Lazerson
We marinate the chicken in lemon juice, not in vinegar - vinegar is aggressive. What we need is a light acidity.
To do this, put it on a flat plate with its back down.
First, roll the lemon on the table so that the juice easily stands out from it.
Cut the lemon in half crosswise, and through your fingers, so that the bones remain on your fingers, squeeze the juice onto the chicken.
Pour some of the lemon juice onto a plate, and moisten the back of the chicken with it.
Salt the chicken on both sides.
Then lightly pour it also on both sides with vegetable oil.
So the chicken can lie down even overnight in the refrigerator, or from morning to evening (8 hours is the maximum).
Marinating for 2 hours is also good.
And if there is no time, then you can marinate for 30 minutes.
Tobacco chicken is cooked under pressure, because anyway the joints will try to lift the carcass from the pan, and you need to constantly press something from above so that the chicken remains flat.
The press will be a pot of water.
Heat up a frying pan with vegetable oil.
Add butter when vegetable oil is half hot.
It is frying on a mixture of vegetable and butter that gives this dish a characteristic taste.
The frying pan must be heated very strongly, so that a crust immediately begins to form on the chicken, because tobacco chicken is valuable for its crust.
Fried chicken skin is delicious!!!
The crust with the skin will be on one side only.
When the butter is melted, put the carcass in the pan SKIN DOWN.
We put a saucepan on top.
The frying pan is heated to the maximum, and now reduce the heat so that the skin does not burn.
After a few minutes, check the crust.
Then check the crust again, when it turns golden brown, turn the carcass to the other side, also pressing down with a load.
When he presses the chicken, the sizzle of fat and juice intensifies, the product begins to fry very intensely.
Now we are waiting for the chicken to cook inside.
At the end of cooking, turn the chicken over again on the skin and increase the heat.
If conditionally you have a maximum heating figure of 9 on the stove, then you need to heat the pan by 9, and then you need to fry the chicken by 6. At the end, increase the heat to 7.
Cut the bottom off the garlic cloves.
Crush each clove with the flat side of a knife.
And now it clears up instantly.
Finely chop the garlic with a knife.
In order to better reveal the aroma of garlic, you need to salt it, and also chop it with salt.
Put the garlic in a cup, add red hot ground pepper to taste.
Add 2 tsp to them. vegetable oil and a drop of water (1 tablespoon), mix.
Now the oil will begin to draw out the aroma and taste from the garlic and pepper.
Grind black peppercorns with a rolling pin, wrapping it in a paper towel, and also add it to the fragrant dressing.
Mix everything again.
If you need to cook several tobacco chickens at the same time, you will have to almost completely fry each chicken in a skillet, and place them on a baking sheet.
And then, before serving to the guests, heat a baking sheet with chickens in the oven.
When you've finally turned the chicken on its skin, season it with the dressing, pouring over and spooning the inside.
The garlic does not burn in this case, because it does not come into contact with the pan, but the chicken is hot and the garlic still cooks a little on it, giving it its flavor.
Up again (for 1 minute) put the load - do not be afraid, the garlic will not stick to the bottom of the pan.
Then also turn the chicken skin side up for 1-2 minutes - do not be afraid, the garlic will not have time to burn.
Lubricate the skin with aromatic dressing.
Press the carcass with a pan for 30 seconds.
And now fix the garlic again by turning the chicken.
In 10 seconds, tobacco chicken is ready!
Innings:
Put the chicken on a wide flat plate skin side down and pour over the meat juice in which it was fried.
Tobacco chicken is eaten with the hands.

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:

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.
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.
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.
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 30-40 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.
Serve with fried potatoes and a salad of fresh or baked vegetables.

Chicken tabaka in sour cream sauce

There are two ways to cook 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.

We take a fresh chilled chicken carcass, grind it, wash it in cold water and put it on a towel to dry.
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.
We 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.
Mix in a small bowl sour cream, garlic squeezed through a press and chopped herbs. We turn on the electric oven at 185 ° C.
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.

First you need to prepare the bird. We wash, take out the remaining feathers and cut with a cleaver into portioned pieces.
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.
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.
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?

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.
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.
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.
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

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;
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;
If there was no young chicken at hand, you can also take a broiler, but it will take much more time to cook;
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;
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.

chicken tobacco this dish from Georgian cuisine is chicken or 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

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.
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.
Garlic cloves should be peeled and put through a garlic press.
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.
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).
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.
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.
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.
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.
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.
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.
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.

Classic recipes for cooking tobacco chicken - in a special frying pan, under pressure. Try at home.

Today I will tell you how a very tasty tobacco chicken is prepared in a pan under pressure. Chicken tabaka is a Georgian dish, a cult favorite in restaurants during the Soviet era. A small young bird is fried under oppression with garlic and spices, served with a spicy tomato sauce with herbs.

For the preparation of tobacco chicken, there is a special brazier with a screw lid. However, at home, many people fry it by simply pressing it with a plate on which something heavy is placed - a stone, a pot of water, etc. The heavier the press, the more successfully the dish will be cooked.

The tastiest thing is young domestic chicken, but a small-sized store broiler is a great option. True, it is difficult to find a small bird in the store (up to 1 kg), but in this case you can cook half a chicken carcass.

This recipe belongs to my father. For years I have watched him make tobacco chicken for us. Now I continue his tradition and often cook it for my family. I hope you enjoy this dish, which was so popular during my childhood.

1 broiler chicken (about 1 kg);
salt - to taste;
¼ tsp freshly ground black pepper;
2 teaspoons of coriander seeds;
½ teaspoon ground cumin;
2-3 tbsp. tablespoons of vegetable oil;
½ glass of water.

Sauce Ingredients:

2 tbsp. tablespoons of vegetable oil;
2 cloves of garlic;
3 art. tablespoons chopped cilantro;
1 cup tomato juice;
½ teaspoon cayenne pepper;
1 teaspoon of sweet ground paprika;
1 pinch of salt and sugar.

Rinse the chicken carcass thoroughly, dry it with a towel, put it on the table with the breast up. Using a sharp knife, cut through the middle of the sternum to separate the ribcage (do not cut the back).

Unfold the carcass and lay flat on the table with the back side up. Cover with cling film and beat with a kitchen mallet. Our task is to break the chicken bones so that the carcass becomes soft and elastic - so it will be easily pressed against the press. You don't have to cut the meat.

Grind the coriander seeds, mix them with cumin and ground black pepper.

First, generously rub the bird with salt. Once this is done, rub the carcass thoroughly with the spice mixture on both sides.

Heat a frying pan over medium heat, add oil (you can mix vegetable and melted butter in half) and let it heat up.

Place the chicken back up in the pan.

Cover it with a flat lid without a bow, a plate or a special cast iron press lid (if you have one).

Press the plate on top with something heavy (I have a cast-iron mortar). If you have any special kitchen appliances (such as a screw-top broiler or grill), that's great. If not, you can take a large clean rock, even just fill the kettle with water and place it carefully on top of your makeshift press.

The idea is for the chicken to be well pressed against the surface of the pan and cooked well in a reasonably short cooking time.

Turn the chicken every 2 minutes for the first 15 minutes. Leave the fire under the pan medium-large so that the meat is covered with a ruddy crispy crust. Each time you need to turn a chicken, you will need to remove the yoke and lid. So be careful not to get burned.

Also, keep an eye on the temperature. If you feel like your chicken is browning too quickly, turn the heat down a bit (hobs are different).

After 15 minutes of frying, the chicken should have a golden brown color and a good crust. Reduce the heat to medium-low, add a little water (about a quarter cup) and cover the pan with a lid. Keep the chicken in the skillet over low heat for another 5-8 minutes on each side. After that, the dish will be ready.

Sauce Recipe: Finely chop the garlic. Heat vegetable oil in a small saucepan. Add garlic, fry for 1-2 minutes, stirring constantly. Add cayenne pepper and paprika, stir. Pour in the tomato juice, stir, bring to a boil. Add chopped herbs, cook for 1 more minute and turn off the heat.

The finished bird can be served with vegetables, rice or mashed potatoes. But traditionally it is served with a good homemade tomato sauce. Trust me, this is the best way to consume chicken tobacco!

Enjoy your meal!

Recipe 2: Tobacco Chicken in a Pan (Step by Step Photos)

If available, find domestic chickens and ghee to make tobacco chicken.

Chicken - 600-700 g
coarse salt
Black pepper
Hot red pepper
Garlic - 4-6 cloves
Basil
Paprika
Tomato juice - 200 ml
or ketchup - 100 g
Dill - to taste
Ghee butter

How to cook chicken tabaka (tapak): take a chicken weighing no more than 1 kg, wash and dry with paper towels. We put the chicken on its back and cut it in half lengthwise, but not completely, but only the breast. We take out the insides and open the chicken.

We put the meat on the board with the cut down and cover with a plastic bag. Beat with a kitchen hammer to break bones and cartilage.

Sprinkle the chicken on both sides with salt and pepper. Rub the spices well. Leave for 30-60 minutes or overnight.

Pour olive oil into the pan and squeeze the garlic through a press. Add paprika, red and black pepper, basil.

Reduce heat to low and add tomato juice. Simmer for 2 minutes.

We take a cast-iron skillet and heat melted butter (or butter with vegetable oil) on it.

We send the chicken wings down to the pan. Turn on medium heat and cover with a lid, which is smaller in diameter than the pan. We put a heavy weight on top and fry for 8-14 minutes.

Flip over and brush with prepared tomato sauce. Fry the tobacco chicken on the other side, setting the load, for 8 minutes.

Chop the dill and send a little to the sauce.

Lubricate the finished chicken tobacco with sauce.

Enjoy your meal!

Recipe 3: 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.

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

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

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.

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

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

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 cooked 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).

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.

Care must be taken that nothing burns, and the Tabaka chicken retains a beautiful, golden fried color.

Here is such a magnificent "Chicken Tobacco" we got. Enjoy your meal.

Recipe 4, step by step: tobacco chicken with garlic

Chicken tabaka (tapaka) is a popular dish inspired by Georgian cuisine. In the original, the bird is cooked in a special “tapa” frying pan equipped with a flat lid, under the weight of which the chicken is thoroughly fried inside, and the outside is covered with a crispy crust. However, resourceful housewives, using improvised means, came up with another tricky way to get a similar dish.

Thus, in order to cook tobacco chicken at home, it is not at all necessary to purchase special dishes, it is enough to use an ordinary frying pan (or a grill pan, as in our case), and use any container filled with water as a load.

chicken - 1 kg;
vegetable oil - 30-50 ml;
garlic - 2 teeth;
salt, spices - to taste.

Rinse the chicken thoroughly, remove excess moisture by blotting with a napkin or paper towel. We cut a clean bird carcass with a sharp knife along the spine or breast. Next, we wrap the workpiece with cling film and carefully beat it off on both sides, trying not to damage the skin.

After removing the film, we rub the chicken on both sides with salt, garlic and spices, passed through a press, for example, sweet paprika, suneli hops, hot pepper, etc. You can even get by with just salt and garlic - it all depends on personal culinary preferences.

On high heat, heat a thick-bottomed spacious frying pan with vegetable oil. On a hot surface, place the flattened carcass skin down. We cover the bird with a sheet of foil, and put a load on top, for example, a large pot filled with water. We fry the chicken over medium heat for about 20 minutes. During this time, the underside should be well browned and covered with a delicious crust.

Next, carefully turn the bird over and fry again under load for about 20 minutes. We check the readiness: we immerse the knife in the thickest place of the carcass. If the blade enters freely enough and clear juice is released from the meat, remove the pan from the stove. If the outside of the chicken is very browned, but inside it remains damp, reduce the heat to a minimum and simmer the chicken under oppression until fully cooked.

Serve a freshly prepared dish with fresh vegetables and/or garnish. Also, tobacco chicken is in perfect harmony with garlic or tomato sauce.

Recipe 5: how to make tobacco chicken in a pan

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 prepared.

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!

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

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.

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

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

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

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

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

Lay the chicken carcass wings down on the oil.

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.

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.

After the water is 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.

Cover again and cook the other side until golden brown, 3 to 5 minutes more.

Your tobacco chicken is completely ready! If you have a broiler chicken, then place it in a baking dish and cover with foil or baking paper. Bake the bird for about 20-25 minutes at 180C until tender.

Serve chicken tobacco to the table with herbs and sauces.

Recipe 6: Chicken Tabaka in a Pan with Sauce

A classic recipe for this Georgian dish at home. The chicken will turn out very tasty -
rosy on the outside and soft on the inside if you follow the described algorithm. You need to do exactly a young, small chicken (chicken) so that the meat is soft and tender.

chicken - 1 pc. (800-1000 g)
butter - 50 g
lemon - 1 pc.
garlic - 4 cloves
ground black pepper
hops-suneli
greens

We prepare products. Wash the carcass of the bird and dry it well.

Cut along the breast and flatten the carcass with a layer. Beat well with a hammer on both sides.

Squeeze out the juice from the lemon. We make a marinade by combining lemon juice with salt, pepper, suneli hops and crushed garlic in a press. Mix until smooth.

Lubricate the chicken with marinade, rubbing it into the skin. Leave to soak in the marinade for 1 hour.

Melt butter in a large frying pan. Put the chicken on its back in hot oil. From above we press with a large flat plate or an inverted lid from the pan and put the load. As a load, we use a saucepan of water or a large jar filled with water.

Fry the chicken until golden brown for 15-20 minutes on each side under a load over medium heat. We make sure it doesn't burn.

Serve with herbs, vegetables and sauce.

Recipe 7: Pressed Chicken in a Pan (Step by Step)

Today we are preparing a delicious and fragrant chicken dish “Tabaka” (recipe with photo) in a pan. Thanks to a special cooking method, the meat is obtained with a thin and crispy crust, evenly fried from the inside. This dish will surely appeal to all members of your family, so you will cook it often.

chicken weighing 800 grams;
2-4 cloves of garlic;
salt to your taste;
ground black pepper to your taste;
vegetable oil for frying.

First of all, I want to draw your attention to the choice of chicken carcass. The smaller the chicken carcass, the tastier the dish. The optimal weight of a chicken is six hundred - eight hundred grams.

Prepare the chicken. Wash it and pat dry with paper towels.

Take a sharp knife and cut your chicken carcass along the breast.

Take a mallet and turn the chicken over, flattening its skin on top. Beat the carcass with a hammer.

This action will make the meat softer, as well as a snug fit in the pan, which is necessary for even frying.

Peel the garlic and cut it into small pieces. Mix ground black pepper and salt.

With a sharp knife, pierce the chicken several times in different places.

Then take a piece of garlic and roll it in a mixture of pepper and salt. Place it in the hole made with the knife.

Rub the chicken well with the salt and pepper mixture. This must be done both inside and out.

If you are not going to cook the chicken right away, you can put it in a container and cover with cling film - this way it can be stored in the refrigerator for several days (but no more than two).

You need to cook chicken according to this recipe in a pan. If you do not have a special one, then it does not matter, you can simply use any press that you place on top. So, take a frying pan of a suitable size, pour oil into it and put the chicken on top. Immediately cover it with a press, however, if this is not the lid of a special pan, then first cover the carcass with parchment, and then put, for example, a pot of water. The fire should be medium, you need to fry the bird for 15 minutes.

After the specified time, turn the chicken over and put the press back on. Roast for another 15 minutes. It should be noted that if your bird is more than half a kilogram, then it is better to keep it on fire for a little longer so that it is well fried.

Juicy with a crispy chicken “Tabaka” is ready. Like any meat, it is best eaten hot, but it also tastes good cold. It will be perfectly shaded by tkemali sauce, so you can put it on the table. Garnish for chicken is simple - greens and fresh vegetables. A glass of red wine will turn an ordinary dinner into a small festive feast. Enjoy your meal!

Recipe 8: tobacco chicken at home (with photo)

In this case, we suggest that you familiarize yourself with the classic recipe for making tobacco chicken. However, it should be borne in mind that each housewife always makes her own additions to the recipe or to the cooking process itself. So, for example, if you want to give the meat a piquant sourness, you can rub the chicken carcass with freshly squeezed lemon juice or vinegar.

So, if you have not used this method of cooking chicken meat for a long time, then our photo recipe will be a good helper that will tell you everything that could be forgotten. This will allow you to once again pamper your loved ones with a delicious, and most importantly, healthy dish.

chicken - 1 pc.
garlic - 4 cloves
vegetable oil - 1-2 tbsp.
salt - to taste
ground red pepper
ground black pepper

We wash the carcass well in running water. Carefully cut the meat along the chest.

We turn the chicken with its belly down and, using a special hammer for chicken meat, we interrupt almost all the bones, namely: the spine, pectorals, joints of the legs and wings.

Take the garlic and cut each one into about 10 small pieces. Now we take a knife (it should be thin and sharp) and stuff all the meat with it. Coat with seasonings.

In a well-heated frying pan, into which oil is previously poured, put the chicken belly down. We put a plate on top, which has the same size as the pan. Be sure to deliver a good load. You need to fry the chicken for about 15 minutes: this will achieve the desired degree of roasting. After the time has elapsed, turn the meat over and fry for the same amount of time.

Ready-made tobacco chicken is served whole in combination with fresh vegetables and herbs.

The famous Georgian dish - tobacco chicken is very popular not only at home, but also abroad. Cooking 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:

We get the juice from one lemon, pass the garlic through the garlic press and add salt, black pepper and hops - suneli.
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:

We use a young chicken, weighing approximately 0.4 - 0.6 kg.
Mandatory processing - rinsing, drying. Next, you need to make an incision along the sternum, and lightly beat off the carcass.
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.
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).
Usually the basis of the marinade is garlic - the impregnation should be a little spicy.

Cooking a traditional Georgian recipe in a frying pan

In Soviet times, you could easily get enough of tobacco chicken, as it was sold in almost every buffet. And all because chicken in those days was more affordable than meat.

If this is your first time cooking a chicken tabaka recipe in a pan, be sure to try the original dish.

Constituent components:

chicken - 0.6 kg;
salt and red pepper, paprika;
sour cream - 2 tbsp. l.;
adjika.

Sauce:

broth - 2 tbsp. l.;
garlic - 2 cloves;
salt.

We process the chicken: we make a longitudinal incision on the breast and remove excess fat and skin. Carefully beat the chicken along the ridge, covering it with a transparent film to avoid splashing liquid.

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:

We clean the chicken from fat and beat off a little with a hammer. In a bowl, rub the chicken with salt.
We prepare the dressing - chop the garlic, add vegetable oil and a special seasoning for chicken. Plentifully coat the carcass with the prepared sauce.
Cut potatoes into bite-sized pieces. Mix vegetable oil, salt and pepper. Pour the potatoes with this mixture, let it brew a little.
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.
Serve with fresh vegetables and various sauces.

On a note. If you marinate the chicken in advance in the marinade or rub it with spices and let it soak in them, then the dish will turn out much spicier, more aromatic.

Chicken tabaka in tomato sauce

The Georgian dish in this interpretation turns out to be incredibly delicate in taste, but at the same time it has notes of spice. Be sure to try the chicken tabaka in a spicy tomato sauce.

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:

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.
We grind the spices in a mortar and mix with adjika, coat the carcass with marinade, let it soak for several hours.
For the sauce, mix sour cream, tomato paste and salt to taste.
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.
Chicken tabaka in tomato sauce is ready to eat.