IN Soviet era this dish was a hit in all restaurants. Today on the territory former USSR You can still find tappaka chicken, which remains a favorite of many. Learn new recipes for preparing the most tender chicken and please your loved ones with a new dish.
Why is chicken tabaka called that?
Marvelous delicious chicken came to Russian cuisine from Transcaucasia, and in the original the name sounds slightly different - tappaka chicken. And this is not at all special kind chicken, as many believe, but the method of its preparation. Tappaka - Georgian frying pan, in which a small bird carcass is cooked, with a heavy screw lid that flattens the carcass and crushes the bones. In Russia, chicken tabaka is called this way only for the sake of convenience: the recipe continues to be used in all restaurants.
How to cook chicken tabaka
Before the frying process itself, the carcass must be cut in a special way and slightly flattened. Then the chicken is rubbed with spices. To prepare chicken tabaka according to the classic recipe, take the following set of spices: garlic, ground pepper, thyme, herbs, basil, sour cream. Sometimes the spice mixture is replaced with a sharper and richer composition, adding adjika and curry. It is recommended to add a little fresh herbs to the marinade.
Before you cook tobacco chicken at home, the carcass must be given the correct shape. To do this, use a sharp knife to cut the back along the ridge, then make an incision on the tendons and joints (there is no need to remove the skin). Carefully straighten the carcass, beat off the joints at the junction of the legs, wings and lightly beat off the breast (you can wrap cling film). It is necessary that the carcass becomes almost flat. You can lightly beat off the bones from the inside.
Marinade for chicken tabaka
After the chicken has acquired the appropriate shape for frying, it must be rubbed with spices and left for some time to soak. The marinade for tobacco chicken itself consists only of spices mixed with sour cream or kefir. How long to keep chicken in them is up to everyone to decide for themselves. In the Caucasus, at least 10 hours are devoted to this process, but in modern realities, most housewives get by with 1-2 hours.
Chicken Tabaka Recipe
The carcass is cooked in a frying pan under pressure, but some recipes call for chicken tobacco in the oven. The advantage of this method is that the chicken is cooked with virtually no oil, but it turns out no less tasty. In addition, you can bake zucchini, potatoes, mushrooms or other vegetables in the oven along with the bird. The classic recipe for tobacco chicken involves simmering the carcass for a long time in a frying pan under pressure. Be sure to try all options.
Chicken tabaka in the oven
- Cooking time: 2 hours.
- Calorie content of the dish: 215 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
There are several options for how to make tobacco chicken, but this one is the fastest and lowest-calorie, because the chicken will be fried in minimum quantity oils For marinating, it is better to use fresh spices and herbs, which must be removed from the bird before going into the oven. If desired, you can put lemon in the filling, then the taste will be fried meat will acquire a piquant sourness.
Ingredients:
- chicken – 800 g;
- lemon – 1 pc.;
- butter – 50 g;
- garlic – 2 cloves;
- olive oil – 50 ml;
- cilantro – 1 bunch;
- seasoning for chicken - ½ pack.
Cooking method:
- Cut the chicken: remove excess fat, flatten the carcass and lightly pound with a hammer.
- Place the bird in a large bowl and rub with coarse salt.
- Chop the garlic, mix it with oil and spices. Coat the carcass with the filling.
- Place a frying pan with oil on the middle rack of the oven. As soon as it melts, move the carcass there, skin side down.
- Place a heavy press on top, for example, the bottom from springform and a heat-resistant container with water.
- Tobacco chicken should be baked in the oven at 180-190 degrees for about an hour. Periodically, you need to turn it over and pour the leaked juice from a spoon.
Chicken tabaka - recipe in a frying pan under pressure
- Number of servings: 1 person.
- Calorie content of the dish: 245 kcal.
- Purpose: for lunch.
- Cuisine: Caucasian.
- Difficulty of preparation: medium.
This recipe for chicken tobacco in a frying pan under pressure is called slow in culinary circles. Most people are used to cooking chicken over high heat in literally 20 minutes. This option is also possible if you use broiler birds. Good farm chicken may take a little longer. To make the meat soft and juicy, you need to add water or dry red wine to the pan at the very end of cooking.
Ingredients:
- butter – 2 tbsp. l.;
- chicken – up to 800 g;
- black pepper – 3-4 peas;
- coriander grains – 3-4 pcs.;
- adjika – 2 tsp.
Cooking method:
- Before frying the tobacco chicken, make all the necessary cuts and flatten the carcass.
- Mash the spices in a mortar, mix with adjika and coat the entire chicken with marinade.
- Melt the butter in a frying pan and place the chicken in it, back down.
- Place a plate on top of the bird and place a pan of water.
- Fry the chicken over low heat for 15 minutes on each side if it is a broiler. For domestic chicken double the cooking time.
- 5 minutes before readiness, remove the pressure and add 50 ml of water or wine, cover with a lid and simmer the meat.
Chicken tabaka - Georgian recipe
- Cooking time: 1 hour.
- Number of servings: 1 person.
- Calorie content of the dish: 267 kcal.
- Purpose: for lunch.
- Cuisine: Georgian.
- Difficulty of preparation: medium.
In the homeland, young gherkin chickens the size of an orange are used to prepare tapaka chicken. They are grown in a special way: so that the weight of the carcass does not exceed 800 grams. You need to cook the bird in large quantities oil, preferably odorless vegetable oil or olive oil. The classic Georgian recipe for chicken tabaka goes well with melted butter.
Ingredients:
- chicken – 600 g;
- hot red pepper – 1 pc.;
- garlic – 2 cloves;
- cilantro – ½ bunch;
- olive oil – 100 ml;
- sea salt – 30 g.
Cooking method:
- Cooking chicken tobacco Georgian recipe It starts with cutting up the chicken. First, cut open the brisket, removing the innards if necessary.
- Make cuts on the legs and wings of the bird. Wrap in plastic and beat.
- Blend the salt and red pepper in a blender until the mixture becomes homogeneous.
- Brush the mixture onto the carcass, paying special attention to hard-to-reach parts.
- Place the bird in a deep bowl, cover the top with film and put it in the refrigerator overnight.
- Fry the carcass for 15-20 minutes on each side, placing a heavy press on it.
- While the chicken is roasting, start making the sauce: add some cilantro to the chopped garlic.
- Add the spices to the juice in the frying pan where the meat was cooked and simmer for 3-5 minutes.
- Serve the chicken by cutting it into halves and pouring the sauce over each half.
Chicken tabaka in the oven with potatoes
- Cooking time: 60 minutes.
- Number of servings: 2-3 persons.
- Calorie content of the dish: 246 kcal.
- Purpose: for lunch.
- Cuisine: Russian.
- Difficulty of preparation: easy.
In the classic recipe, tapaka chicken is cooked without vegetables. This is in Russia fragrant chicken It’s customary to add potatoes, zucchini, etc., but this option isn’t so bad. The main thing to consider is that in order to seal the juices inside the meat, the chicken is first fried, and then brought to readiness in the oven with potatoes. How to cook tobacco chicken in the oven in the Russian way, you can learn more from the following recipe.
Ingredients:
- chicken carcass – up to 1 kg;
- potatoes – 10 pcs.;
- spices - to taste;
- butter – 50 g.
Cooking method:
- Cut the carcass, beat through the film and season with spices.
- Leave the chicken to marinate for 30 minutes, meanwhile peel the potatoes.
- If the potatoes are more than 3 centimeters in diameter, cut the tubers into slices.
- Heat a frying pan with oil, fry the chicken in it under load for 10 minutes on each side.
- Then remove the pressure, lay out the potatoes in a heap, and place the chicken on top.
- Place the container in the oven preheated to 190 degrees.
- After 40 minutes, the tender tabaka chicken in the oven with potatoes can be taken out and placed on plates.
Each recipe has its own subtleties of preparing tapaka chicken: sometimes only salt and spices are used for the marinade, often it is necessary to add adjika and curry. Therefore, during frying, you should strictly follow the instructions, but there are also general principles that will help you properly cook tobacco chicken:
- If you use more than just butter for frying, it is better to place the finished chicken on napkins to remove excess fat.
- After cutting the carcass, it must be washed with water and dried, and then marinated.
- It is most convenient to apply the marinade with a brush, so the meat will evenly absorb all the juices.
- Allow the bird to simmer, covered, for a few minutes before removing from the heat.
- It is imperative to press down on the bird, so it will cook evenly and have a golden crispy skin.
Video: Chicken Tabaka
Prepare the ingredients.
Wash the chicken and dry well with paper towels.
Place the chicken on cutting board, breast side up, and cut the breast.
Flatten the chicken carcass until it is flat.
Rub the chicken with coarse salt.
The chicken carcass needs to be made as flat as possible so that its skin is in maximum contact with the surface of the pan and a uniform crispy crust is formed over the entire surface. To do this, it is better to turn the chicken upside down, cover it with cling film (to avoid splashes) and beat it well with a hoe (especially the joints).
I did not beat the chicken (there was no way to make noise :)) and as a result, the skin of the chicken did not brown over the entire surface; the greater blush was on the wings. Fortunately, this did not affect the taste for the worse, but it is better not to neglect this nuance and get the perfect result;)
Also, to ensure more uniform frying and maximum contact of the chicken skin with the bottom of the pan, during frying, it must be pressed down with pressure.
IN cast iron pour a little vegetable oil (1 tbsp) into a frying pan, add butter and let the oil heat up well (I would recommend frying in melted butter).
Place the chicken, back side up, in the hot oil.
Fry for about 5 minutes over high heat, covered, until lightly browned.
Then turn the breast side up and fry over high heat, covered, for about 5 minutes.
Reduce heat to low, cover the chicken with an inverted flat plate and press down with pressure (for example, a pan of water).
Cook for about 20-30 minutes.
If we cook the chicken like this in a simple way- it will be called tobacco chicken (tapaka).
But you can make the chicken even tastier. Then add garlic to it and get a new dish - chkmeruli. It's simple! :))
For the version with garlic, after 20 minutes of frying over low heat, pour the chicken with niortzkali garlic sauce (see sauce recipe below), increase the heat to high, and fry for about 7-10 more minutes so that excess moisture evaporates and the chicken is completely cooked .
Sauce niortskali.
Place peeled, coarsely chopped garlic cloves in a mortar and add a pinch of coarse salt.
Grind the garlic with salt until homogeneous mass(if you don’t have a mortar, crush the garlic using a garlic squeezer and mix with a pinch of salt).
Transfer the garlic pulp into a cup or bowl, add boiled cold water and stir. The sauce is ready!
Niortskali sauce - simple rustic garlic Sause. Part of the sauce is added when frying the tobacco chicken, and the remaining sauce can be served with the chicken and dipped in it Georgian lavash during the meal (for my taste, a little olive oil, it wouldn’t hurt for the sauce not to be too watery, although it doesn’t taste bad at all even without oil) ;)
What to do if you didn’t buy a young chicken? Cooking with broiler! It also needs to be flattened and rubbed with salt. Fry under pressure on both sides until golden brown, over high heat, and place on a baking sheet. By the way, if you need to cook not just one chicken, but several pieces, fry them one by one under pressure in a frying pan and place them on a baking sheet. Bake until done (time will depend on the weight of the chickens). If the chicken is ready, when you pierce the thickest part with a wooden skewer, clear juice will come out.
Transfer the finished chicken to a plate and serve immediately.
What could it be tastier than chicken, fried until crispy? Juicy meat, soaked in the tantalizing aroma of garlic and herbs? We are, of course, talking about the recipe for chicken tabaka.
To be precise, then more correct dish called tapaka chicken. In Georgian, “frying pan” is called “tapa” - it is a heavy cast-iron frying pan equipped with a heavy press lid that presses down the chicken, thereby helping it cook evenly. But this does not mean that it is necessary to fry the chicken in a frying pan. If you build a pressure, you can cook tobacco chicken in the oven, where it will cook just as quickly and remain juicy.
So let's figure out how to marinate and cook tobacco chicken in the oven - step by step recipe with photos will help you easily prepare delicious food Georgian dish and arrange a real holiday stomach!
Ingredients
- chicken 500 g
- salt 1 tsp.
- paprika 0.5 tsp.
- hot red pepper 1 chip.
- mixture ground peppers 2 wood chips
- lemon juice 1 tbsp. l.
- vegetable oil 1 tbsp. l.
- mixture of Italian herbs 2 wood chips.
- garlic 2 teeth
- parsley 10 g
How to cook tobacco chicken in the oven
- I washed the chicken thoroughly and dried it with a towel. I cut off the fat gland in the tail, which can give bad smell when baking.
Then the carcass was turned upside down. I cut it along the breast into two parts, as if opening it like a book. If there is a heart, lungs or other entrails inside, be sure to remove them.
Place the bird on a cutting board, skin side up, and cover with cling film (to prevent splattering). I beat the carcass with a hammer, on the side that is without teeth - it is important that the chicken turns out perfectly flat, but the skin is not damaged. The carcass should be smooth over the entire surface, without protruding parts. Pay special attention to the cartilage areas on the thighs and wings, as well as the thick area of the breast.
In a small bowl I combined vegetable oil, lemon juice, salt and all the spices. Mixed and rubbed the resulting aromatic mixture carcass from all sides. IN original recipe Only salt and pepper are used, but I like it when there is a lot of spices. By the way, they are now sold in stores ready-made mixtures To marinate chicken tabak, you can use them, but in this case, add salt very carefully, since the spices usually already contain salt. I don’t add garlic to the marinade so that it doesn’t burn when baking.
The bird was marinated for 1 hour (longer if possible). Then I sprayed a heavy-walled frying pan a small amount vegetable oil and put the chicken in it, skin side down.
Covered the top with a flat plate (heat-resistant), slightly in diameter less frying pan. Pressed down with a weight - a pan of water or a stone will do. It turned out to be a kind of tapa that perfectly pressed the chicken to the bottom. I placed the structure in the oven, preheated to 250 degrees. Bake for 30 minutes until full readiness. If the bird is large, it may take longer, about 40-50 minutes. If you turn it over to the other side, do it extremely carefully, do not forget that the load is very hot!
The finished meat must be coated with garlic sauce. To do this, I put a couple of cloves of garlic through a press, added finely chopped parsley and combined everything with the fat that was rendered when baking the bird. The resulting sauce was poured over the chicken that had just been removed from the heat.
The dish turned out fantastically delicious! The most tender meat, crispy crust, dizzying aroma of garlic - I definitely recommend cooking tobacco chicken in the oven!
This flattened chicken, rubbed with garlic and spices, with a well-fried crust, is so loved and revered in every home that many consider it a Russian creation. In fact, chicken tabaka, or more correctly “tapaka,” is an original Georgian dish. To prepare it, you need a small chicken weighing 600-800g and special utensils - a tapaka frying pan, with a heavy flat lid weighing two to three kilograms.
Before frying, the chicken must be rubbed with salt and seasonings, sometimes marinated in vinegar or lemon juice, then fried. The chicken turns out to be very aromatic, fried, with a garlicky and spicy taste, it is for this piquancy that people love it. After all, chicken tobacco is much more interesting than boring fried chicken. This dish is Georgian, so it should be served accordingly - with adjika, garlic sauce, plenty of herbs and fresh vegetables.
Chicken tabaka - food preparation
In order for the chicken to turn out delicious, it must be prepared correctly. The carcass should be washed, cut lengthwise along the breast and flattened. Next, beat it with a kitchen hammer (from the inside), rub it with spices, hot pepper, adjika and leave to infuse for a couple of hours. If possible, you can marinate the chicken by pressing it down with a weight, but you can do without marinating. Next, the chicken is fried and rubbed with garlic.
Chicken tabaka - best recipes
Recipe 1: Classic Chicken Tabaka
There are several ways to cook chicken, this is one classic options. The chicken is rubbed with garlic and seasonings, marinated and then fried in butter. You can also use melted butter.
Ingredients: 1 small chicken, a piece (30-40g) of butter.
Marinade: 1 small lemon (juice), black pepper, 4 cloves of garlic, salt, suneli hops (optional).
Cooking method
Cut the chicken lengthwise along the belly and lay it flat. Beat on one side and the other with a kitchen hammer.
Prepare the marinade: squeeze the juice from the lemon, squeeze out the garlic and mix with salt, khmeli-suneli and black pepper.
Rub the entire chicken thoroughly with the marinade and let it sit for one hour.
Melt the butter in a frying pan, place the chicken on its back and place the weight. For example, cover the chicken with an upside down pan lid and place a container of water on top. Fry on each side, depending on the weight of the chicken, from 10-12 to 15-18 minutes.
Recipe 2: Chicken Tabaka with Garlic Sauce
Some gourmets argue that it is necessary to rub chicken with garlic after frying, and not before. To make sure it actually tastes better, you need to prepare this dish according to the recipe below.
Ingredients: small chicken (up to 1 kg), salt, pepper, vegetable oil. Sauce: 3 cloves of garlic, salt, 2 tablespoons. vegetable oil, parsley or cilantro (greens).
Cooking method
Wash the chicken, cut lengthwise along the breast and flatten it. Beat with a kitchen hammer to give it more flat shape. Rub the chicken with salt and pepper. You can also use dry adjika or hot pepper if you like it spicy.
Pour a spoon or two of oil into the frying pan, heat it, place the chicken back down and fry, pressing down with a weight. If you don’t have a special tapaka frying pan with a heavy lid, you can use improvised means. For example, cover with an inverted plate, and place a load on it - a jar of water. After fifteen minutes, turn the chicken over, return the weight to its place and fry for another fifteen minutes. Of course, you shouldn’t stand with a stopwatch, because it may fry a little earlier, the main thing is to make sure that it doesn’t burn. And the main assistant in this matter is your own sense of smell.
If the chicken is large, you can lightly steam it. Remove the structure with the weight, pour about four tablespoons of water into the frying pan, cover with a regular lid and simmer for about five minutes. Then turn the meat over and add water and simmer for another five minutes. The tabaka chicken is ready, all that remains is to prepare the sauce. Finely grate or crush the garlic, chop the herbs, add a little salt, stir and pour in the oil. Distribute garlic sauce throughout the carcass.
Recipe 3: Georgian Tabaka Chicken
Chicken tabaka is a Georgian dish, so it would be a shame not to cook it according to this recipe. Of course, in Georgia itself, local spices are used in production, which you can’t always find in Russian stores, but you can buy suneli hops and Georgian adjika without tomatoes.
Ingredients: chicken up to 1 kg, 2 teaspoons. Georgian adjika, salt, pepper, hops-suneli, 3 tablespoons. sour cream, oil for frying - 2 tablespoons. (one creamy and one vegetable), for the sauce: 2 tablespoons. lie broth, salt, 2 cloves of garlic.
Cooking method
Flatten the carcass, beat it, rub it with salt, khmeli-suneli, and pepper. Let stand on the table for half an hour.
Heat a frying pan, melt the butter. Mix adjika with sour cream and spread on one side of the chicken (from the back). Place the coated side on the frying pan, press down with pressure and fry for fifteen minutes on each side.
Prepare the sauce: finely grate the garlic, add broth or water, and add salt. Pour or rub the sauce over the finished chicken.
Recipe 4: Georgian Tabaka Chicken (special)
Ingredients: small chicken – 0.8-1.0 kg, 3-4 pinches of red hot pepper(chili), salt, 200 ml cream (10-20%), 4 cloves of garlic, a tablespoon each of vegetable oil and butter.
Cooking method
Cut the carcass along the breast, spread it out and thoroughly knead the joints and vertebrae with your hands, as if turning it inside out. Mix salt and pepper and rub the mixture all over the carcass and under the skin too. Heat the oil and fry the chicken under a load for 12-15 minutes on each side. Remove the carcass, pour cream into the pan, add salt and chopped garlic. Once it boils, put the chicken in the sauce and simmer in the oven or on the stove, covered, for five minutes.
— If you don’t have chicken on hand, you can use regular chicken up to two kilograms in weight, but it will take a little more time to fry.
- To keep the skin of the chicken crispy, do not baste the chicken. liquid sauce, it is better to serve it separately in a bowl or rosette.
— If you don’t have a tapaka frying pan, you can use pressure from a pan, jar or full kettle of water. The water must be hot so that there is no temperature difference.
— It’s better to rub the carcass with garlic after heat treatment, because When fried, it gives the chicken a bitter taste rather than a spicy one.
The famous Georgian dish - chicken tabaka is extremely popular not only in its homeland, but also abroad. Cook tobacco chicken in a frying pan under pressure, a recipe for which at home may seem to many complex process, you can try it by following the sequence of steps presented in this article. Surprise not only your loved ones, but also your guests with a special dish.
How to cook tobacco chicken in a frying pan under pressure?
This aromatic garlic chicken beckons true gourmets. This dish is revered in almost every home, so some believe that it Russian food. But this is not true at all. As mentioned above, this dish Georgian cuisine, it contains the aroma of local seasonings that improve taste qualities meat, stimulating appetite.
Classic marinade for the recipe
We will need:
- lemon - 1 pc. small size;
- ground black pepper;
- garlic - 4 cloves;
- hops-suneli and salt.
Preparation:
- We get the juice from one lemon, pass the garlic through a garlic press and add salt, black pepper and hops - suneli.
- Marinate the chicken in the marinade for 1 - 2 hours.
On a note. Juicy dish obtained from broiler chicken due to the higher fat content of the meat.
Cooking technology
Cooking chicken tobacco is quite simple, you just need to follow these recommendations:
- We use a young chicken, weight approximately 0.4 - 0.6 kg.
- Its obligatory processing is rinsing and drying. Next, you need to make an incision along the sternum and lightly beat the carcass.
- Cover the chicken with marinade. Marinate for two to twelve hours. The marinade must cover the carcass completely, otherwise it must be turned at least three times so that the marinade is evenly absorbed into the meat.
- The carcass is cooked in cast iron frying pan, since it has thick walls, which allows the meat to be sufficiently fried. The press is made from improvised means, or a special vessel is used to prepare chicken: for example, take the bottom of a springform pan and a container located on top and filled with water (a saucepan or a bottle).
- Usually the basis of the marinade is garlic - the impregnation should be a little spicy.
Coat the chicken with spices and let it marinate for several hours.
Pour vegetable oil into the frying pan, mix sour cream and adjika. Spread this mixture on the back of the chicken and place it in a bowl, placing the press on top. This can be an ordinary ladle with water. Fry on each side for 10 minutes over moderate heat.
For the sauce: grate the garlic fine grater and add broth (water), salt to taste. Season the finished chicken tobacco with this sauce.
Serve green salad separately.
Recipe under pressure with potatoes
When cooking potatoes along with chicken, the side dish is soaked in the juices of the poultry meat and marinade, and this makes the dish even tastier than usual. Great for both festive table, and for get-togethers 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.
Preparation:
- We clean the chicken from fat and beat it a little with a hammer. In a container, rub the chicken with salt.
- Prepare the dressing - chop the garlic, add vegetable oil and special seasoning for chicken. Coat the carcass generously with the prepared sauce.
- Cut the potatoes in portioned pieces. Mix vegetable oil, salt and pepper. Pour this mixture over the potatoes and let it brew for a while.
- Preheat the oven to 180 degrees, place a container with butter. When the butter is melted, place the chicken in the center, breast side down. Place potatoes around. Cover the top with foil and bake for half an hour. Then remove the foil and water everything lemon juice and bake for another 30 minutes without foil.
- Serve with fresh vegetables and various sauces.
We will need:
- chicken - 0.8 kg;
- adjika - 2 tbsp. l.;
- coriander and black pepper - 3-4 grains each;
- butter - 2 tbsp. l.
For the sauce:
- cream or sour cream - 0.5 tbsp;
- tomato paste - 60 g;
- salt.
Preparation:
- We carry out the preparatory procedure for the tobacco chicken: cut the chicken along the chest, get rid of the fat. We beat the carcass a little along the ridge line.
- Grind the spices in a mortar and mix with adjika, coat the carcass with the marinade, and let it soak for several hours.
- For the sauce, mix sour cream, tomato paste and salt to taste.
- Preheat the oven to 180 degrees. Heat oil in a frying pan, lay out the meat, cover with a press. After 15 minutes, pour the sauce over the chicken and lower the temperature to 150 degrees. Bake for another half hour, periodically basting with sauce.
- Chicken Tabaka in tomato sauce ready to eat.
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