What spices are needed for tobacco chicken. How to cook chicken in the oven. What sauces are served with tobacco chicken

Georgian cuisine is a mellifluous duet of intoxicating aromas and elegant taste, seasoned with breathtaking notes of cordiality, cordiality and hospitality. The culinary tradition of Georgia is replete with a mass of delicious dishes, but the favorite food of the people of the sunny country is tobacco chicken.

Chicken tobacco ("tsitsila tapaka") - National dish picturesque Georgia. The breathtaking dish is the most tender chicken carcass seasoned with fragrant garlic and fragrant spices.

The name of the dish comes from the pan in which the carcass was cooked - tapas. Tapa is a heavy cast-iron frying pan with a ribbed base and a lid with a screw press, with which the carcass was pressed to the bottom of the dish.

Juicy and tender meat of tobacco chicken first appeared on the tables of the Russian people during the Soviet era. Of course, the Soviet people did not have tapas, but they had ingenuity. To prepare a spicy dish, people limited themselves to an ordinary frying pan, a simple lid and a cast-iron iron or dumbbell. Thus, the Georgian tapaka chicken turned into the Soviet “guy” of tobacco.

Benefit and harm

Due to the presence of a mass of vitamins, minerals and amino acids in the composition of the chicken, the food:

• promotes weight loss;
• relieves physical and nervous tension;
• improves mood;
• promotes healthy sleep;
• restores strength;
• strengthens the immune system;
• invigorates and tones;
• improves skin condition.

The smoked tobacco chicken cannot be harmful to health if consumed without the skin. The fried skin does not contain useful substances in its composition. At the same time, tobacco chicken is considered a low-calorie meal. In 100 g meat product contains 180-200 kcal.

Chicken tobacco - step by step recipe with photo

The tender meat of tobacco chicken tastes like one crispy crust and has such appetizing qualities that your hands involuntarily reach for the next piece!

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 2 servings

Ingredients

• Chicken: 1 piece
• Butter: 100 g
• Salt, spices, garlic: taste

Cooking instructions

The main secret of food lies in the size of the carcass, the weight of which should not exceed one kilogram. Wash the bird well, dry it with a towel, cut along the sternum line.



Lay out the chicken carcass cutting board skin up, then with force we press with the palm of our hand on the joints and protruding parts. In this way we try to crush the bones, giving the bird a flatter shape.

Some cooks use a chop hammer, but it's better not to do this: the most gentle side of a metal or wooden chopper can damage the delicate fibers of the meat, and this can ruin the quality and overall taste of the dish.



At the next stage, we prepare a fragrant marinade. We crush the selected spices in a mortar, add spicy herbs (basil, thyme or rosemary).

In a separate bowl, mix salt and a few chopped cloves of garlic, add a little sunflower oil. The result is a thick assortment, very similar to Georgian adjika. Thoroughly coat the bird with the prepared composition, leave to marinate for an hour or overnight.



To get the promised crispy chicken tobacco, you will need suitable utensils for frying. If the kitchen arsenal has a special frying pan with a press, this will facilitate our work.



In its absence, we build a kind of pyramid. We spread the chicken in a pan with oil (sunflower and cream in equal proportions), placing the bird skin down. We cover the carcass with a flat plate, we complete our construction with a pot of water, which performs the function of oppression.



1. The frying process is carried out on medium heat. Tender meat cooks very quickly. After 20 minutes, the dish can be served to waiting guests.

   

   Cooked tobacco chickens are extremely attractive and appetizingly crunchy. Caucasian housewives lay them out in an original pile, layering each carcass with fragrant herbs.

   If you add delicate Balkar khychins (very thin cakes with filling) or wonderful Kabardian pies to this meal, it will be extremely difficult to leave such a table!

   Oven recipe

   To prepare a Georgian dish you will need:

   • broiler chicken carcass - 1 pc.;
   • red dry or semi-dry wine - ½ tbsp.;
   • olive oil- ¼ st.
   • garlic - 5 cloves;
   • salt - ½ tbsp. l.;
   • basil - ¼ tsp;
   • paprika - ¼ tsp;
   • coriander - ¼ tsp;
   • dill - ½ tsp;
   • mint - ¼ tsp;
   • saffron - ¼ tsp;
   • black pepper - ½ tsp

   If for one reason or another it is problematic to get spices for chicken tobacco, you can replace them with a package of suneli hops.

   Cooking process:

   1. To prepare a juicy and fragrant dish, wash the young chicken thoroughly, carefully cut the carcass along the brisket. Then carefully turn the chicken inside out, cover the carcass cling film and lightly beat with a hammer on both sides.
   2. Prepare the marinade: pour aromatic wine into a container, add olive oil, add stock spices and chopped garlic, mix the ingredients well until a homogeneous substance is formed.
   3. Generously brush the broiler chicken with the marinade, wrap the carcass again with cling film. Put the young chicken on a dish, put a load (a container of water) and send it to the refrigerator for 12 hours.
   4. Remove the film from the carcass and wrap the chicken in foil. Place the meat on a baking sheet and place in the preheated oven. Bake the carcass for 40 minutes at a temperature of 180-200 ° C.
   5. Then take out the half-cooked chicken and remove the foil. Gently grease the form with oil, put the carcass on a baking sheet and put in the oven for 30 minutes.

   A dish originally from sunny Georgia is ready for a meal. It is customary to serve chicken tabaka with herbs and fresh vegetables.

   To create a tobacco chicken with an amazing divine aroma and delicate taste, you need to stock up:

   • garlic - 1 head;
   • a mixture of spices hops-suneli - ½ pack;
   • salt - ½ tbsp. l.;
   • olive oil - 40 g;
   • butter - 50 g.

   Cooking process:

   1. Wash the chicken and pat dry with paper towels. Carefully cut the carcass along the breasts. Turn the chicken breast side down and mash well until it flattens out.
   2. Prepare the marinade: pour oil into a container, add garlic, stock spices and mix vigorously until a homogeneous consistency;
   3. Lubricate the chicken with marinade, wrap with cling film, put on a flat dish, put a weight on it and refrigerate for 12 hours.
   4. Lubricate the pan with butter, put the chicken in it. Fry the carcass on both sides (enough 20 minutes on each side).

   Dish chicken tabaka with Georgian roots is ready! It is customary to serve tender meat in a company with sweet and sour tkemali sauce and fresh greenfinch - dill, parsley, cilantro.

   

   How to cook chicken under pressure

   To prepare a fabulously delicious dish, you need to arm yourself with:

   • broiler chicken carcass - 1 pc.;
   • white dry or semi-dry wine - ½ tbsp.;
   • olive oil - ¼ st.;
   • butter - 50 g;
   • ground black pepper - ½ tsp;
   • salt - 1 tsp;
   • mustard seeds - 1 tsp;
   • garlic - 5 cloves.

   Cooking process:

   1. Wash the broiler chicken and pat dry with paper towels. Cut the carcass along the breast. Wrap the chicken in cling film and go over with a mallet.
   2. Prepare the marinade: pour wine into a container, add olive oil, add salt, pepper, mustard seeds, garlic, beat the ingredients well until a homogeneous substance is formed.
   3. Lubricate the chicken with sauce, wrap in cling film, lay on a flat dish, put oppression on top, for example, a weight or a pot of water and send it to the refrigerator for 12 hours.
   4. Lubricate the heated pan with butter, put the carcass, cover the meat with a lid or plate, put a heavy pot of water or a weight on the container (you can use any other oppression).
   5. Fry the meat on both sides for 30 minutes.
   6. The golden bird is ready. It is customary to serve fragrant meat with fresh or baked vegetables and herbs.

   

   In order for the amazing dish to captivate both guests and households, culinary experts advise housewives to use tricks that will help recreate breathtaking meat that explodes in the mouth with delicious fireworks. So:

   • buy a chicken weighing 500–800 g (no more);
   • beat the carcass with a hammer very carefully so as not to damage the meat;

Recipe for Oven Chicken in Honey Soy Sauce

The finished bird looks like glazed thanks to a very beautiful golden brown crust and is perfect as a festive hot dish.

Necessary:
1 broiler chicken weighing 1.8-2 kg;
100 g of honey;
120 ml soy sauce;
4 cloves of garlic;
30 g butter;
1/2 tsp curry, ground ginger and dried basil;
1/3 tsp black ground pepper;
1.5 tsp salt;
vegetable oil.

How to cook:

Rinse the bird thoroughly inside and out, cut off the excess skin around the neck and thighs to make the dish aesthetically pleasing. Examine the carcass for any remaining feathers and scorch it with the fire of a lighter or match if necessary.

Season the chicken with salt and black pepper on all sides.

Mix in a bowl soy sauce with honey, softened butter and spices.

Peel and grate the garlic and add to the marinade as well. Rub it on the chicken and leave it for at least 1 hour. If you want to keep it longer, put it in the refrigerator.

Grease a fireproof dish or a small baking sheet with vegetable oil.

Place the chicken on it, breast side up, and cover with foil.

Preheat the oven to 250°C, preheat it for 15 minutes, then put the dish with the bird in it. Lower the temperature to 220°C and cook the dish for 35 minutes.

Remove the metallic paper and cook the chicken for another 35-40 minutes.

Check if it's cooked through by piercing it with a fork in a thick place. The juice that flows out should be clear. If this is not the case, bake it for some more time.

Recipe for baked chicken stuffed with apples

Apples will give the bird a spicy fruity aroma and a slightly perceptible sweet and sour note, further emphasizing the tenderness of chicken meat.

Necessary:
1 broiler chicken weighing 1.8 kg;
100 g of sour cream and ketchup;
1 tbsp seasonings for chicken;
1.5 tsp salt (or half as much if it is already contained in the finished seasoning);
3 green apples;
vegetable oil.

How to cook:

Wash the chicken and dry it with a thick paper towel. Remove all unnecessary, as described above.

Cut the apples into quarters or eighths and stuff the carcass tightly with them. Bring her legs together and tie with a harsh thread.

Combine ketchup and sour cream in one bowl. Pour the seasoning and salt to them and mix thoroughly. Generously cover the bird with the sauce and soak for at least half an hour.

Place the marinated chicken in a thick-walled dish, such as a cauldron or ducklings, greased with oil.

Simmer the dish in an oven preheated to 200 ° C for 65-70 minutes without a lid.

Be sure to remove the threads from it before serving.

Apples can be thrown away or served as a side dish.

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

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

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

Ingredients:

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

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

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

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

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

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

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

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

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

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

A simple recipe for chicken tabaka in a pan under pressure

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

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

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

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

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

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

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

Chicken tabaka with potatoes in a pan

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

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

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

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

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

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

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

Georgian chicken tabaka

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

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

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

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

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

Chicken tabaka with tomato sauce in the oven

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

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

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

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

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

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

Tobacco chickens in a grill pan

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

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

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

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

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

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

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

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 assortment 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, but also a large chicken, duck, goose can be cooked in it. 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 poultry 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" ( classic recipe) is a semi-finished product for further preparation of 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 it is prepared as an independent dish “chicken tobacco”, the classic recipe recommends using 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. Check readiness as follows: stick a fork or wooden skewer into the meat. 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 a flat dish (whole or divided into portions), sprinkle with herbs. Put sprigs of parsley and celery, fresh cucumbers and tomatoes, radishes, young onions and garlic with feathers nearby. Or grate a black radish, add a little salt, sprinkle with vinegar, season with vegetable oil and serve. As a side dish, boiled rice or fried potatoes are suitable. 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 heated 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

The main charm of fried dishes is in an amazing crust that crunches appetizingly on your 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 load and fry, turning over in time, until cooked. You will be pleasantly surprised by the result. Serve traditional tkemali or garlic-nut sauce with meat. 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 with 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 emphasize the pleasant taste of 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.

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 the original version is cooked in a special frying pan under a rather heavy pressure lid.
4. Since this is a dish from Georgian cuisine, it is necessary to eat it with its traditional companions: the best sauce for tobacco chicken - 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 melted butter;
• 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. fresh squeezed lemon juice mix 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 on 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 the 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, aromatic 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 a sauce with a lot of greens.

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.