How to cook chicken in a frying pan. “Chicken Tabaka in a frying pan”: a classic recipe and important preparation points. A simple recipe for chicken tabaka in a frying pan under pressure

What could 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 a delicious Georgian dish and arrange a real feast for the stomach!

Ingredients

• chicken 500 g
• salt 1 tsp.
• paprika 0.5 tsp.
• hot red pepper 1 chip.
• mixture of ground pepper 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

1. 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.
2. 
   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.
3. 
   The bird was laid on cutting board skin side up and cover with cling film (prevents 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.
4. 
   In a small bowl I combined vegetable oil, lemon juice, salt and all the spices. She mixed and rubbed the resulting fragrant mixture onto the carcass on 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, now stores sell ready-made mixtures for marinating tobacco chicken; 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.
5. 
   The bird was marinated for 1 hour (longer if possible). Then I sprayed a heavy frying pan with a little vegetable oil and placed the chicken in it, skin side down.
6. 
   Covered the top with a flat plate (heat-resistant), slightly smaller in diameter than a 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 fully cooked. 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!
7. 
   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!

Georgian cuisine is a sweet-sounding duet of heady aromas and elegant taste, seasoned with breathtaking notes of cordiality, cordiality and hospitality. The culinary tradition of Georgia is replete with a lot of delicious dishes, but the favorite food of the people of the sunny country is chicken tabaka.

Chicken tabaka (“tsitsila tapaka”) – National dish picturesque Georgia. This mind-blowing dish is a tender 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 the help of which the carcass was pressed to the bottom of the dish.

Juicy and tender meat of Tabaka chicken 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 a regular frying pan, a simple lid and a cast iron iron or dumbbell. Thus, the Georgian chicken tapaka turned into the Soviet "guy" tabaka.

Benefits and harms

Due to the presence of a lot 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 cause harm to health if consumed without the skin. Fried skin does not contain any beneficial substances. At the same time, tobacco chicken is considered a low-calorie food. 100 g of meat product contains 180–200 kcal.

Chicken tabaka - step-by-step recipe with photos

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

Your mark:

Cooking time: 2 hours 0 minutes

Quantity: 2 servings

Ingredients

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

Cooking instructions

The main secret of the 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, and cut it along the sternum line.



Place the chicken carcass on a cutting board, skin side up, then press firmly with your palm 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 gentlest 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, prepare the fragrant marinade. Grind the selected spices in a mortar and add spices(basil, thyme or rosemary).

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



To obtain the promised crispy chicken, you will need tobacco suitable utensils for frying. If you have a special frying pan with a press in your kitchen arsenal, this will make our work easier.



In its absence, we build a kind of pyramid. Place the chicken in a frying pan with butter (sunflower and butter in equal proportions), placing the bird skin side down. We cover the carcass with a flat plate and complete our construction with a pan of water, which acts as a pressure.



1. We carry out the frying process over medium heat. Tender meat cooks very quickly. After just 20 minutes, the dish can be served to waiting guests.

   

   Cooked Tabaka chickens are extremely attractive and deliciously crispy. Caucasian housewives lay them out in an original stack, layering each carcass with aromatic herbs.

   If you add tender Balkar khychins (very thin flatbreads 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 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 tobacco chicken, you can replace them with a package of khmeli-suneli.

   Cooking process:

   1. To prepare a juicy and aromatic dish, wash the young chicken thoroughly and carefully cut the carcass lengthwise along the breast. Then carefully turn the chicken out, cover the carcass with cling film and lightly beat it with a hammer on both sides.
   2. Prepare the marinade: pour aromatic wine into a container, add olive oil, add flavoring spices and chopped garlic, mix the ingredients well until a homogeneous substance is formed.
   3. Generously coat the broiler chicken with marinade and wrap the carcass again in cling film. Place the young chicken on a plate, place a weight (a container of water) and place it in 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 remove the half-cooked chicken and remove the foil. Gently grease the pan with oil, place the carcass on a baking sheet and place in the oven for 30 minutes.

   The dish, originally from sunny Georgia, is ready to eat. Chicken tabaka is usually served with herbs and fresh vegetables.

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

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

   Cooking process:

   1. Wash the chicken and pat dry with paper towel. Carefully cut the carcass along the breasts. Turn the chicken breast side down and pound it thoroughly until it is flat.
   2. Prepare the marinade: pour oil into a container, add garlic, flavoring spices and mix vigorously until smooth;
   3. Brush the chicken with the marinade, wrap in cling film, place on a flat dish, place a weight on it and refrigerate for 12 hours.
   4. Grease a frying pan with butter and place the chicken in it. Fry the carcass on both sides (20 minutes per side is enough).

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

   

   How to cook chicken under pressure

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

   • broiler chicken carcass – 1 pc.;
   • dry or semi-dry white 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 dry with napkins. Cut the carcass along the breast. Wrap the chicken in cling film and pound it with a mallet.
   2. Prepare the marinade: pour wine into a container, add olive oil, add salt, pepper, mustard seeds, garlic, beat the ingredients thoroughly until a homogeneous substance is formed.
   3. Lubricate the chicken with sauce, wrap it in film, place it on a flat dish, place pressure on top, for example, a weight or a pan with water, and put it in the refrigerator for 12 hours.
   4. Grease a heated frying pan with butter, place the carcass, cover the meat with a lid or plate, place a heavy pan of water or a weight on the container (you can use any other pressure).
   5. Fry 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 the amazing dish to captivate both guests and household members, chefs advise housewives to use tricks that will help recreate the mind-blowing meat that explodes in the mouth like 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;

Greetings, my dear readers. Tell me, what dish do you associate with Georgian cuisine? Many will say: “Khachapuri or lavash.” And I have such an association when I see tobacco chicken. The crispy browned skin on the outside and the soft meat on the inside make this dish delicious. It is this delicacy that will be our guest today. I will teach you how to properly prepare chicken tabaka recipe in a frying pan. WITH detailed description cooking process.

History of the dish

This dish is called so not because the chicken is fumigated with something. But because in Georgia there is a tapa pan. This is a heavy cast iron frying pan with a ribbed bottom and an obligatory addition - a heavy lid-press. It is in such a vessel that this delicious dish is prepared in the Caucasus. Therefore, the correct name of the dish is “chicken tapaka”.

But there is another explanation for such a wonderful name. It is connected with the technology of preparing this dish. Before heat treatment, the chicken is cut in half along the breast and unfolded as if flattened. But the Arabic word tabbaq translated as “flattened or crushed.” Hence the name of the dish.

But whatever the origin of the name of this dish, it is divinely delicious. And somehow it became a custom among people that everyone calls it chicken tabaka.

Features of cooking tobacco chicken

The most important thing is to find a small chicken. It can be replaced with a small chicken, but it will be a little higher in calories :)

Cut the carcass along the breast. The young bird does not yet have bones, but cartilage, so cutting will be easy for you. Start separating the carcass from where you gutted it and work your way up to the breast. Next, remove the lungs with your hands, rinse the bird and dry with a paper towel.

Remember that the chicken should be completely flat when fried. During cooking, it should not rise like a “zombie”. Otherwise, the meat will not cook evenly.

Typically the breast is thicker than the legs. Therefore, the bird must be recaptured. Place the chicken on a board, bone-side down, and cover with cling film. Take a kitchen hammer and go over the entire carcass, breaking the joints. Don’t feel sorry for her :) Many people trust this Jesuit procedure to their husbands. Therefore, involve them in work too.

Now the bird needs to be marinated a little so that the meat has a light flavor. But I don’t recommend adding thermonuclear spices to the marinade. This composition will overpower the taste of tender chicken.

Transfer the chicken to a large plate, skin side down, and squeeze the juice of half the lemon over the meat. Pour some juice onto the plate itself so that the bottom of the bird is in contact with it. Season the chicken on both sides and add a little vegetable oil. You can also sprinkle some more red pepper. But just a pinch.

Let the meat sit in the marinade overnight in the refrigerator. But if time is running out, let it marinate for at least half an hour. When frying, constantly press down on top of the carcass. Because the joints will try to lift the chicken when cooking. There are, of course, special lid presses. But you can get by with improvised means.

For example, use a heavy pan filled with water. However, after cooking you will have to wash the bottom of the saucepan. But you won’t need to buy a special frying pan and clutter up your kitchen. Or use a heavy metal pestle.

How to cook a Georgian delicacy

We will fry the chicken in a mixture of vegetable and butter. They will give the dish a characteristic taste. Chicken tabaka is prized for its crispy skin. And although many shout that there is cholesterol. Well, let them chat. And we will eat on both cheeks :) This is incredibly tasty.

Heat the pan to maximum. Once the oil is hot, place the chicken skin side down and press down on top with pressure (a pan of water or a metal pestle). That is, the chicken should be under pressure.

Reduce heat to just above medium to prevent skin from burning. When removing the pan from the carcass, place it on a flat plate so as not to stain anything in the kitchen. While frying, check that the skin is browned. And then fry the other side thoroughly.

While the chicken is sizzling and frying in the pan, take 3 cloves of garlic. Finely chop them with a knife or grater, put them in a cup and add salt. Add hot pepper. Exactly how much is up to you, whatever you want. Next add 1 tsp. vegetable oil, 2 tbsp. water and mix everything thoroughly. The oil will begin to draw out the flavor from the garlic and pepper. This aromatic liquid will give the chicken a special taste.

Once the chicken is browned on all sides, take the flavor mixture and brush the surface of the chicken. Each time before applying, stir the oil and spices in a mug. Next, cover the bird with oppression.

Fry the carcass on one side for about a minute. Then turn the chicken over and pour the mixture over the other side. Quickly cover the meat with pressure again. After 30 seconds, lift the press, turn the chicken over again and fry for 10 seconds. There is no need to fry the bird in the aromatic mixture for a long time, otherwise the garlic will burn in the pan. And this is not very pleasant. You want the aroma to remain fresh and light.

In summer, the preparation of the dish can be slightly modified. To prepare this delicacy, you can use a grill pan and fry over coals. Of course, this is a slight deviation from the rules for preparing tobacco chicken, but it also turns out very tasty.

In addition, you can fry vegetables in the oil remaining after cooking the chicken. These could be tomatoes, eggplants, zucchini, etc. Place the cooked meat and vegetables on a plate. And pour the aromatic oil mixture directly from the pan on top.

And here is the promised step-by-step recipe - it has a photo and contains detailed recommendations. My dear readers, be sure to write your review about this Georgian delicacy in the comments. And post a link to the article on the social network. Then friends, inviting you to visit, will treat you to this dish.

Ingredients

4 servings 45 min. Weight ready-made dish: 1150 gr.

For the chicken

For the sauce

What could be tastier than aromatic, crispy-skinned chicken tabaka (tapaka), plus chopped herbs, sauce or your favorite ketchup? It seems that there is no person who has not tried this dish at least once. It turns out that cooking tabaka chicken is quite simple. The main thing is to choose and marinate it correctly.

How to prepare chicken for marinating?

To prepare chicken tobacco, chickens weighing no more than 1 kg in weight are selected. This important condition, since the dish is portioned and designed for one person. In addition, young chicken turns out juicier than chicken. The ideal weight would be about 0.5 kg.

We wash the whole carcass, cut along the sternum and open it. If there is a heart, lungs, or other viscera inside, they must be removed. Place the carcass turned 180 degrees on a cutting board, skin side up, cover with cling film (this will prevent the juice from splashing), and begin beating. It is important that the chicken turns out perfectly flat. For this Special attention is given to cartilage areas on the hips and wings, and to the thick area of ​​the breast. The surface of the carcass should be smooth, without protruding parts.

How to properly marinate chicken tabaka?

Rub the chopped carcass with salt and place in a deep bowl. Separately prepare the marinade. Squeeze lemon juice into a container, add vegetable oil (preferably refined), ground black pepper, shake and pour the resulting mixture over the chicken, distributing it evenly over the entire carcass. Marinate the bird in the refrigerator for 2-3 hours. If you have time, it is better to leave the chicken in this form overnight, periodically turning it on one side or the other.

You should not add garlic to the marinade, as it will burn in the pan during cooking. It is served separately, as part of a special sauce, which is poured over just the chicken removed from the pan.

Simple, tasty, aromatic.

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

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

Today I am with a very simple but tasty dish of Georgian cuisine - chicken tabaka, or tapaka. The most important holivar (that is, the hottest topic of debate on forums) is what is the correct name for this dish - tobacco or tapaka. The name tobacco has long been firmly established in the Russian language, so I suggest not arguing (since both options are acceptable), but simply preparing it delicious dish. The name of the dish comes from the name of the frying pan in which it is cooked. The modern version of the frying pan has a very heavy lid or even comes with a screw press. All this is necessary to ensure that the chicken is as flat as possible after baking.

Preparation:

A chicken sized from 500 to 1000 g is optimal, but however, it is not always an easy task to buy a chicken, so you can try to cook a larger bird, although it is no longer a chicken, but a tobacco chicken.
Cut the chicken along the breast and unwrap it.

Cover with film and beat with the flat side of a hammer (it’s especially important to hit the joints).
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 a must, I do not recommend replacing it with vegetable oil, you can also use ghee, then there is no need to add additional vegetable oil.
Place chicken skin side down.

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

Then turn over, press down with a weight and fry for another 8-12 minutes.
I fried my 700 g chicken for 10 minutes on each side, but if you have a larger bird, then the time needs to be increased, and the frying time also depends, of course, on the heat in the frying pan. To check for doneness, poke a knife near the joint.

While the chicken is roasting, prepare the sauce.
I definitely recommend using garlic, it is what completes the taste, often the chicken is immediately rubbed with garlic and fried, but the fact is that while the chicken is cooked, the desired aroma will disappear, since the garlic will have time to burn to the coals, 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, mix finely chopped garlic, water and oil in a container.
Add a little salt and a very generous amount of 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. Carefully turn over and pour the sauce over the other side, press down again with a weight. The garlic will have time to soak into the hot chicken, but will not have time to burn.

When serving, you can, of course, put a fork and knife, but it is customary to eat tobacco chicken with your hands, so it is better to put napkins. Chicken tabaka is a very tasty Georgian dish! The chicken I cooked scattered instantly, I ate half of it myself, I could have eaten 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))