(5 out of 5)

Chicken tabaka is a delicious dish, the recipe for which came to us from Georgian cuisine. The main difference of this dish is that a small chicken carcass is cooked under a press. Thanks to this method of cooking, the chicken acquires a well-toasted golden crust and is very aromatic.

Chicken tabaka (tapaka) is usually prepared from a small chicken carcass weighing about 500 - 700 g. If it is problematic to find such a chicken, you can take a slightly large carcass that will fit in a pan.

Instead of a special press, you can use a regular plate and a saucepan or jar of water. The main thing is that there is enough weight to press the chicken tightly to the surface of the pan.

Try our recipe for chicken tobacco. Take a look at step-by-step photos and cook with us. It will be delicious!

Ingredients

Calorie content

Calories
237 kcal

Squirrels
16.2 g

Fats
19.1 g

Carbohydrates
1.3 g

Preparation:

Step 1

To prepare this Georgian dish, it is better to take chicken or a small chicken for 500 - 700 g. In principle, you can take a larger carcass. The main thing is that it is flattened and placed in the pan.



Step 2

So, we rinse the chicken and dry it with napkins. If necessary, remove the remnants of feathers, entrails and tail.
Turn the carcass breast-side up, cut and carefully unfold.



Step 3

So that the chicken fits snugly in the pan and is well fried, it is better to slightly beat it off.
Place the chicken on a cutting board, cover with cling film and beat off with a kitchen hammer. Especially carefully we go over the joints of the wings and paws.



Step 4

Cut the chives along the slices and stuff the chicken with them (pierce the chicken with a knife and insert the pieces of garlic into the cuts). Thanks to this method, the garlic will not burn, and the chicken meat will acquire a pleasant garlic aroma.
Next, the carcass must be smeared with salt and spices on all sides. We used ground pepper, coriander and suneli hops. It turned out very tasty.



Step 5

Pour vegetable or ghee into the pan and carefully lay out the chicken.



Step 6

In the Georgian version, the chicken tabaka (tapaka) is cooked in a special dish under pressure. We just covered the chicken with a flat plate and crushed it with a heavy cast-iron pot of water.



Step 7

After one side is fried, you need to remove the press and turn the carcass over. Do this carefully as chicken skin can stick.
When the chicken is turned over, cover it again with a plate, press down and fry on the other side.

Step 9

The finished tobacco chicken turns out to be very appetizing, beautiful and aromatic. You can serve it alone or in combination with your favorite side dishes and salads. Try this recipe for chicken. We promise it will be delicious!

Little tricks

To add a nice garlic flavor to the tobacco chicken, simply sprinkle the chopped chives on the chicken. You do not need to squeeze and coat the chicken with garlic on top, otherwise it will burn and smell unpleasant.

If the carcass is too oily, simply remove some of the oil with a tablespoon. Conversely, if the chicken is dry, add ghee or a lump of butter.

Spices for chicken can be taken to your taste. It goes well with chicken coriander, hops-suneli, ground pepper and paprika.

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 aromatic. At home, chickens are traditionally fried in a pan using a press. Let's take a look at the delicious recipes in turn. Let's get started!

Tobacco chicken in a pan: "a classic of the genre"

Chicken tobacco is prepared in a mixture of Provencal herbs, the recipe in a pan is not difficult. Since the dish is press-fried, you will need a water bottle and a flat plate.

Ingredients:

• chicken carcass (about 0.5 kg.) - 1 pc.
• vegetable oil - 90 ml.
• garlic teeth - 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, match or lighter. Walk over the surface of the carcass to remove any small feathers sticking out. Rinse and dry the bird very thoroughly.

2. Now, using 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 hammer, go over the meat and gently beat it off.

3. Make sure the carcass is flat and adheres to 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 delicious tobacco chicken only after preliminary aging in the marinade, this is what we will do. At home, when the poultry is fried in a pan, the marinade is prepared as follows.

5. Combine vinegar with Italian herbs, a mixture of ground peppers, butter, grated lemon peel, and salt. Stir the mixture, rub the carcass with it.

6. Take a food bag or roasting sleeve and send the bird inside. Marinate for 10-12 hours in the refrigerator. When the specified period has expired, we begin to fry.

7. Pour enough oil into the skillet so that it rises about 0.5 cm. Heat the cookware to maximum heat. Place the bird upside down. Place a flat dish on top of it, and place a three-liter jar of water on a plate.

8. How much tobacco chicken to fry 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 be thoroughly steamed.

10. Pour this mixture on the outside and inside the chicken, and treat your family immediately. Optionally, the dish is complemented with a tomato and chili sauce. Ready!

A simple recipe for chicken tobacco in a pan under pressure

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

Using this technology, making a dish is as easy as shelling pears, just like making a tobacco chicken according to a classic recipe. But not everyone has a bunch 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 the remnants of feathers. 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 of the carcass as best as possible against the work surface. If difficult, you can walk with a hammer and beat off the meat to make it more pliable.

3. Next, squeeze the juice from the citrus, combine it with the spices of your choice, passed through the crusher with garlic. Do not salt. Lubricate the carcass with the mixture on each side, wrap in a bag and put in the cold for 11 hours.

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

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

Chicken tobacco 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.
• cloves of garlic - 4 pcs.
• spices - to your taste

If you are looking for an unusual way to cook tobacco chicken, we suggest you consider the potato technology. At home, it is easy to carry out. When the poultry is pan-fried, the potatoes absorb all the juices. Therefore, the dish turns out to be very tasty!

1. Prepare the carcass, it must be washed and dried well. Further, it will not be superfluous to scorch the remnants of feathers with a burner or lighter. When everything is ready, take a large knife and cut the brisket in half without touching the back.

2. We open the chicken, apply it with the inside to the working surface. To get it fried evenly, you need to take a chop hammer and walk over the bird. She will snuggle closer to the cutting board.

3. The preparation of the marinade now begins. Combine lemon juice with chopped cilantro, spices to taste, olive oil, chopped chili (optional), and garlic gruel. Lubricate the bird with this mixture on all sides and leave for at least 3 hours.

5. Heat the pan during this time. Throw butter into it and add a little vegetable. Place back side down in the center of the chicken.

6. Place a flat plate with a bottle of water on top of it. Cook for 15 minutes on each side. Next, place the potatoes around the edges, bring to readiness for 10 minutes.

Chicken tobacco in Georgian

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

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

1. After the preparations, wrap the carcass in plastic wrap. Fight back a little. Use a mechanical coffee grinder. Grind red pepper and salt through the device. Rub the meat with the prepared spice.

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

3. Simultaneously start preparing the sauce. Chop the garlic finely, mix with oil. Chop fresh cilantro if desired. Send prepared foods to the chicken. Simmer the dish over lazy heat for a few more minutes.

Chicken tobacco with tomato sauce in the oven

• homemade adjika - 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 turn adjika and additional spices into a homogeneous composition in a mortar. Dry the marinade on the chicken and leave for a while (2-3 hours).

2. Start making the sauce. Combine the cream and pasta in a cup. If desired, you can add Provencal herbs and a small amount of salt. Preheat the oven to 190 degrees before cooking the chicken.

3. Heat a skillet with butter and place the meat on top. Install the press. Send the dish to bake for a quarter of an hour.

4. Then reduce the oven temperature to 160 degrees. Pour the sauce over the chicken. Bake the dish for 20-25 minutes. The meat must be regularly watered with sauce. The chicken can be served.

Tobacco chickens in a grill pan

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

If you are looking for a way to cook tobacco chicken, we recommend taking a closer look at this recipe. It is easy to do at home in a grill pan.

1. Butcher the chickens using the usual technology, rub with garlic gruel and your favorite spices. Move the carcasses to the bowl and set the press.

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

3. Heat the skillet with a little vegetable oil. Lay the chicks down and press them down with a press. Fry the meat on both sides until golden brown. A few minutes before cooking, add cider to the chicken. The composition should completely evaporate.

4. Simmer the dish over lazy heat. Once the cider has evaporated, you can turn up the power to the maximum. Turn off the stove after 2-3 minutes. Serve the chicken with vegetable salad and herbs.

Chicken tobacco can be easily cooked by yourself. Follow simple guidelines at home. The recipes are pretty simple. Use your favorite spices in the skillet. Delight your loved ones with various goodies.

Georgian cuisine is a sweet-sounding duet of heady aromas and exquisite taste, seasoned with mind-blowing notes of cordiality, cordiality and hospitality. The culinary tradition of Georgia is replete with a lot of delicious dishes, but the favorite dish of the people of the sunny country is tobacco chicken.

Chicken tabaka ("tsitsila tapaka") is a national dish of picturesque Georgia. A breathtaking dish is the most delicate chicken carcass, seasoned with fragrant garlic and aromatic spices.

The name of the dish comes from the frying 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 is pressed to the bottom of the dish.

Juicy and tender chicken tobacco meat first appeared on the tables of the Russian people during the Soviet era. Of course, the Soviet people did not have tapa, 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 chicken tapaka 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 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.

Spiritual tobacco chicken cannot be harmful to health if consumed without the skin. The toasted peel does not contain any nutrients. At the same time, tobacco chicken is considered a low-calorie meal. 100 g of meat product contains 180-200 kcal.

Chicken tobacco - a step by step recipe with a photo

Delicate chicken meat of tobacco tastes like one crispy crust and has such appetizing qualities that 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 is 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.



We spread the chicken carcass skin side up on a cutting board, then press firmly with the palm of the 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 is 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. Grind the selected spices in a mortar, add 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 tobacco chicken, you need a suitable roasting dish. 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 put the chicken in a pan with butter (sunflower and butter 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 that acts as oppression.



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

   

   Cooked tobacco chicken is extremely appetizing and deliciously crispy. Caucasian housewives lay them out in an original pile, sandwiching each carcass with aromatic herbs.

   If you add tender 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 .;
   • dry red or semi-dry wine - ½ tbsp.;
   • olive oil - ¼ tbsp.
   • 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 difficult to get spices for chicken tobacco, you can replace them with a package of hops-suneli.

   Cooking process:

   1. To prepare a juicy and aromatic dish, wash the young chicken thoroughly, carefully cut the carcass lengthwise along the brisket. Then carefully turn the chicken inside out, cover the carcass with cling film and beat lightly with a hammer on both sides.
   2. Prepare the marinade: pour the aromatic wine into the container, add the olive oil, add the spices and chopped garlic, mix the ingredients well until a homogeneous substance is formed.
   3. Brush the marinade liberally on the broiler chicken, then wrap the cling film again. Place the young chicken on a platter, place the weight (container with water) and refrigerate for 12 hours.
   4. Remove the foil from the chicken and wrap the chicken in foil. Place the meat on a baking sheet and place in a preheated oven. Bake the carcass for 40 minutes at 180-200 ° C.
   5. Then take out the semi-cooked chicken and remove the foil. Gently grease the pan with butter, place the carcass on a baking sheet and place in the oven for 30 minutes.

   The dish, originally from sunny Georgia, is ready for a meal. Tobacco chicken is served with herbs and fresh vegetables.

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

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

   Cooking process:

   1. Wash the chicken and pat dry with a paper towel. Cut the carcass carefully along the breasts. Flip the chicken breast-side down and knead it well until it flattens.
   2. Prepare the marinade: pour oil into a container, add garlic, spare spices and stir vigorously until a homogeneous consistency;
   3. Brush the chicken with marinade, wrap with cling film, place on a flat dish, place a load on it and refrigerate for 12 hours.
   4. Grease a skillet with butter, place the chicken in it. Fry the carcass on both sides (20 minutes per side is sufficient).

   The dish chicken tobacco with Georgian roots is ready! It is customary to serve tender meat in a company with sweet and sour tkemali sauce and fresh green tea - dill, parsley, cilantro.

   

   How to press chicken

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

   • broiler chicken carcass - 1 pc.;
   • dry white or semi-dry wine - ½ tbsp.;
   • olive oil - ¼ tbsp.;
   • 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 tissue. Slice the carcass along the breast. Wrap the chicken in plastic wrap and walk with a hammer.
   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. Grease the chicken with the sauce, wrap it in plastic, place on a flat dish, put oppression on top, for example, a kettlebell or a saucepan of water, and put it in the refrigerator for 12 hours.
   4. Grease a preheated pan with butter, put the carcass, cover the meat with a lid or a plate, put a heavy saucepan with water or a weight on the container (you can use any other oppression).
   5. Cook the meat on both sides for 30 minutes.
   6. The golden bird is ready. It is customary to serve aromatic meat with fresh or baked vegetables and herbs.

   

   In order for an amazing dish to captivate both guests and households, the chefs advise the hostesses to use tricks that will help to recreate the mind-blowing meat that explodes in the mouth with savory fireworks. So:

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

An exquisite Georgian dish, which, perhaps, everyone has heard of, has an amazing taste and delicate texture, which takes no more than 1 hour to create. If you really want to cook this dish for your meal, then we can help you by just telling you how to fry a tobacco chicken in a pan.

Preparing a poultry dish is easier than you think, and if you adhere to all the culinary features of the recipe, then the treat will turn out to be a real delicacy, from which you will not be torn away.

In the Caucasian technology of cooking tobacco chicken, a young chicken is rubbed with ground black pepper and salt before frying. But you can move away from this tradition by using any other spices to add spice to the meat.

You can change any spices at your discretion, but it is strongly not recommended to remove black pepper from the recipe. It is a must for successful chicken frying.

How to deliciously fry chicken in a pan

Ingredients (for 1 serving)

• Chicken - 1 carcass + -
• - taste + -
• — 50 g + -

How to fry a tobacco chicken in a pan

To quickly and deliciously fry a tobacco chicken in a pan, you first need to choose the right poultry meat, as well as the correct cooking recipe.

It is best to use a carcass for frying, weighing 500-600 g (maximum allowable weight - 800 g). It is such a chicken that is ideally fried, acquiring a crispy golden crust during the frying process.

1. We wash the meat of a young chicken under running water (outside and inside), dry the bird with paper towels.
2. Place the chicken breast side up on a cutting board and carefully cut the breast. It is necessary to flatten the carcass so that it becomes flat, otherwise the chicken will not fry evenly in the pan.
   To completely flatten the carcass, we must beat off the poultry meat with a special hammer. It is especially important to break off (soften) the joints of the chicken.
3. Rub the cut chicken with salt, you can additionally rub it with spices.

• Red pepper, basil, thyme and cilantro are ideal spices for tender meats. You do not need to use all the spices right away. A harmonious combination of 2-3 types of fragrant spices will be enough.
• It is also not recommended to rub the poultry carcass with garlic before frying, since the meat can turn out to be bitter. Use garlic additives at the very end, and preferably even at the end of cooking.

1. Put butter in the pan, give it a little time to kindle. It is best to fry the tapaka chicken in ghee.
2. We spread the young bird with its back up in a frying pan heated in oil.
3. Fry the tobacco chicken for 5 minutes on one side over high heat, then turn the chicken breast-side up and fry it for another 5 minutes over high heat. The entire roasting process must take place under a closed lid.
4. Reduce the flame to the minimum, fry the chicken in a tapac pan for 20-30 minutes under a closed lid.
5. If you do not have a special frying pan for frying chicken, then cook the poultry for the same amount of time in a regular pan, but under a special yoke.

Options for frying tapac chicken

A saucepan or jar of water is suitable as a press. To do this, place it on a flat plate, and then place it in the pan, setting the oppression directly on the flattened meat.

In the case of using water for oppression, remember that the liquid must be warm so that there is no sharp temperature drop between the meat and the oppression during the frying process.

How to make garlic sauce

This completes the preparation of a young chicken according to the Georgian recipe, but we will try to improve the recipe by adding garlic sauce to our favorite dish.

Ingredients

• Garlic - 3-4 cloves
• Purified water (cold, boiled) - 100-150 ml
• Coarse salt - 1/3 tsp

Making niortskali sauce for tobacco chicken

1. We clean the chives, chop them coarsely, put them in a mortar, mix with a pinch of salt.
2. Grind the garlic with salt until a homogeneous mass is obtained. If there is no mortar, then pass the garlic through the garlic and mix the manually obtained mass with a serving of salt.
3. We transfer the garlic mass to a bowl, fill it with a small amount of boiled water (cold), mix thoroughly.
4. When the tobacco chicken is fried in a pan (under pressure) for 20 minutes - pour it with ½ part of the prepared portion of garlic sauce.

On average, it takes about an hour to cook a Georgian tobacco chicken. If you cook more than one portion, but several, then you will have to fry the chickens in a pan in turn, respectively - the cooking time will increase several times.

To somehow shorten the overall cooking time, try roasting the chicken in the oven on a baking sheet. Several carcasses can be laid out on a baking sheet at once, so that "with one shot you will kill two birds with one stone."

Chicken Tobacco Cooking Secrets

Cooking broiler

A young country chicken is ideal for cooking such a dish as tapaka chicken in a pan. However, if you are unable to purchase poultry, you can take a broiler.

A broiler will certainly taste worse than poultry, and it is much more difficult to bring a broiler to full readiness. In this case, you will have to use the oven, in addition to the pan, to obtain the desired result.

Marinating chicken

Young chicken can be marinated before frying. As a rule, kefir or lemon juice with the addition of your favorite spices is used for this.

The classic recipe for marinated tobacco chicken involves long marinating (at least 10 hours) and quick frying. However, most housewives prefer quick pickling (1-3 hours), but it is this method that increases the total roasting time of the poultry.

To fry a chicken of tobacco in a frying pan in a marinade - you need to pour a little water into a preheated pan, melt butter in it, and then put the marinated product.
After 1 hour of frying the meat under the press, jelly will stand out from it, which forms a beautiful golden brown crust.

Frying pan for cooking

For frying chicken, it is better to use a cast iron tapaka pan. It is very convenient to fry a young chicken in it, since the lid presses the meat to the hot bottom (that is, it is the necessary oppression) and allows the bird to thoroughly, and most importantly, evenly fry.

If you don't have such a frying pan, any other frying pan with a thick bottom and sides will do.

Time to fry chicken in a pan

How much to roast a broiler chicken of tobacco - you must determine for yourself, focusing on the weight of the bird (the larger it is, the longer the cooking process will take).

You can understand that the meat is ready as follows: pierce the thickest part of the bird with a wooden skewer, if clear juice is released, then the meat is ready.

What to serve chicken tapac with

You can serve Georgian treats as an independent dish, as well as in combination with fresh vegetables, salads, aromatic sauces, adjika (ordinary or Georgian), herbs, etc.

How to fry a chicken of tobacco in a pan is described in detail in the article, taking into account all the features of young chicken meat and culinary traditions of glorious Georgia. If you are looking for a simple recipe for a special dish, then home-cooked tapaka chicken is exactly what you need.

Use Povaryonka's practical advice and enjoy the extraordinary taste of your favorite dish. Bon Appetit!

Simple, tasty, aromatic.

• 1 chicken (I have 700 g)
• 30 g butter
• 1 tbsp. l. vegetable oil
• salt

Sauce:

• 3 cloves of garlic
• 2 tbsp. l. water
• 1 tbsp. l. vegetable oil
• salt pepper

Today I am with a very simple but delicious dish of Georgian cuisine, chicken tabaka, or tapaka. The most important holivar (that is, the hottest topic for controversy on the forums) is how this dish is correctly called - tobacco or tapac. In the Russian language, the name of tobacco has long been firmly entrenched, so I propose not to argue (since both options are acceptable), but simply to cook this delicious dish. The name of the dish comes from the name of the pan in which it is cooked. The modern version of the pan has a very heavy lid or even comes with a screw press. All this is necessary so that the chicken after baking is as flat as possible.

Preparation:

Chicken sizes from 500 to 1000 g are optimal, but however, it is not always an easy task to buy chicken, so you can try to cook a larger bird, although this is no longer a chicken, but a tobacco chicken.
Cut the chicken into the breast and unfold.

Cover with foil and beat off with the flat side of a hammer (especially important to knock on the joints).
Season with salt on both sides. If you have time, you can leave it to salt for half an hour, but you can also fry it right away (I fried it right away).

Heat butter and vegetable oil in a frying pan. Butter is mandatory, I do not recommend replacing with vegetable oil, you can also use ghee, then you do not need to add vegetable oil.
Lay the chicken skin side down.

Press down on top with a load; a pot of water is best suited for this.
Fry for about 8-12 minutes over medium heat.

Then turn over, also press down with a load and fry for another 8-12 minutes.
I fried for 10 minutes on each side of my 700 g of chicken, but if you have a larger bird, then the time needs to be increased, as the frying time depends, of course, on what kind of fire is in the pan. To test for readiness, puncture with a knife near the joint.

While the chicken is grilling, prepare the sauce.
I definitely advise using garlic, it is he who makes the taste complete, often the chicken is immediately rubbed with garlic and fried, but the fact is that while the chicken is cooking, the desired aroma will disappear, since the garlic will have time to burn to embers, and the smell of burnt garlic during cooking is not the best nice. But this is easy to avoid, you just need to add the garlic at the very end.
For the sauce - finely chopped garlic, mix water and oil in a container.
Season with a little salt and pepper very generously with freshly ground black pepper. If desired, you can also add a little red hot pepper in powder.

When the chicken is done, pour half of the sauce over the top side. Gently turn over and pour the other side with the sauce, press down again with a load. The garlic will have time to saturate the hot chicken, but it will not have time to burn.

When serving, you can, of course, put a fork and a knife, but it is customary to eat tobacco chicken with your hands, so it is better to put napkins. Chicken tabaka is a delicious Georgian dish! The chicken I cooked scattered instantly, I ate half myself, I could have done it all, but I had to share it with my neighbors)) So it's better to cook at least a couple of chickens at once))