Recipe for chicken tobacco in the oven. Chicken tabaka: cooking a Georgian dish in the oven

Chicken Tabaka Recipes.

This is a dish of Georgian cuisine, respectively, such a dish is served with delicious sauces and herbs. Before cooking, the meat is marinated with the addition of fragrant herbs. Ideally, you need to take chickens weighing up to 0.5 kg, but if desired, the dish can be prepared from chicken.

How to properly cut a chicken for tobacco chicken?

Now there are a lot of cooking options. But ideally, these are small and young chickens. The maximum weight is considered to be a chicken up to 800 g. If more, then the meat is no longer so tender and it is fried worse.

Instruction:

• Take a small carcass, wash it and dry it with a paper towel
• With a sharp knife, cut the carcass along the breast along
• Now just unfold the carcass and flatten it
• Turn the skin over to the board and take the chop mallet
• Beat the meat a little, the bones also need to be beaten
• Such manipulation will make the carcass very tender and tasty.

How to marinate chicken for roasting tobacco chicken: marinade recipe

There are many marinade options for such a dish. Ideally, in Georgian cuisine, adjika without tomatoes is used for marinade. It can be purchased at the supermarket.

Ingredients:

• 2 spoons of adjika
• Pepper
• Suneli hops

• Prepare the chicken as above and season it with salt and pepper
• It is best to leave the chicken all night, soaking in the aromas of herbs
• Before the hottest, the meat is sprinkled with suneli hops and rubbed with adjika from the side of the skin

The easiest marinade option is lemon juice with salt and herbs. In this solution, you also need to keep the carcass for 2-8 hours.

How to cook tobacco chicken in the oven: a classic recipe

It is worth noting that this recipe is adapted to our kitchen. Ideally, this dish is cooked in a special “tapak” pan, which is where the name of the dish came from. But our housewives manage to cook chicken in the oven.

Ingredients:

• Small chicken weighing up to 800 g
• 2 cloves of garlic
• Pepper

• Cut the carcass along the breast and turn it inside out
• Beat with a hammer and rub with herbs
• Leave to marinate overnight
• Put on a wire rack, and put a baking sheet under the bottom, juice and fat will drain into it
• Turn on the top heat and cook for 40 minutes

Chicken tobacco: a recipe in a pan under pressure

Of course, in our country, few housewives have a special tapak vessel, but you can find a way out.

Ingredients:

• 1 small lemon
• Spices
• Hen
• garlic clove

• Prepare the chicken as usual and beat it with a hammer right on the bones
• Rub with spices and lemon juice and let marinade soak for 2-4 hours
• Pour a little melted butter into the pan and place the carcass skin side down.
• Put a plate on top, and put a pot of hot water on it
• The result is a homemade device similar to "tapak"
• Fry under pressure until browned, and then turn the carcass
• After frying, put garlic gruel on the carcass and rub the meat with it

Chicken tabaka: Georgian recipe

For this, a tapak pan is used. But unfortunately most do not have it, so you can get by with improvised means.

Ingredients:

• chicken carcass
• Spices
• Melted butter
• Garlic
• Vinegar

• Choose a young chick. If not, a broiler will do. But it will have to be cooked in the oven.
• Cut in front and flatten it
• Beat the bones and joints well with a chopper, it is necessary that the skin fits snugly into the pan
• Rub with salt and spices and pour with vinegar, leave to marinate for 2 hours
• Pour the melted butter into a thick-walled pan and lay the chicken skin side down.
• Put a plate on top and a jar of water on it
• Fry until golden brown, and then turn the carcass and fry on the other side
• Serve with garlic sauce

Tobacco Chicken: Recipe in a Baking Bag

This is of course not quite chicken tabaka, but rather something in between baked chicken and a dish cooked in tapac.

Ingredients:

• little hen
• 2 cloves of garlic
• Lemon
• Pepper
• Sleeve

• Cut the chicken through the breast and turn it out flat.
• After that, beat on the bones and pour lemon juice
• Next, rub with salt, spices and grated garlic
• Let marinade soak and place in a baking bag
• Keep down in the oven, preheating it to 180 degrees
• Baking time - 80 minutes. If the carcass is not very ruddy, cut the sleeve and increase the heat

Chicken tobacco: on the grill on the grill

This is a great option for a picnic. A very unusual dish that will decorate a festive feast in nature.

Ingredients:

• Spices
• Lemon juice
• Chick
• Olive oil

• Rub the chicken with salt and spices, after flattening the carcass and beating it
• Refrigerate for 2 hours with a plate and a jar of water on top
• Heat the coals and lay the carcass on a double-leaf grid
• Turn the mesh from time to time so that the meat browns evenly.

How long to fry tobacco chicken in a pan, cook in the oven, in a baking sleeve?

Approximate cooking time:

• In a frying pan 40 minutes
• In the oven 80 minutes
• In the sleeve 60-80 minutes

What side dish and sauce goes well with tobacco chicken: a list

Garnish options:

• Vegetables cooked on the grill
• Baked potato
• Mashed potatoes
• Beans with spices

Sauce options:

• Garlic. It is necessary to crush two cloves in a garlic press and mix with a pinch of salt. Pour in 50 ml of water and 202 ml of olive oil. This mixture should be poured over the finished chicken.
• Tomato. To prepare this sauce, you need 100 g of tomato paste, 150 g of mayonnaise, salt and herbs. Mix pasta with mayonnaise, add herbs and salt. Serve with a ready meal.
• Sour cream. It is necessary to mix 200 ml of sour cream with 2 cloves of grated garlic and chopped herbs. Dip pieces of food in this substance.

In Georgia, this dish is served with garlic sauce, tkemali and adjika.

How to beautifully decorate tobacco chicken on a festive table: ideas, photos

By itself, the dish looks quite beautiful and appetizing. But you can still decorate the dish a little. Most often, the chicken is laid out on lettuce leaves or a vegetable pillow. Usually sauces are served in adjacent bowls.

Preparing a traditional Georgian dish is quite simple, even if you do not have a special frying pan. Use our recipes and surprise your guests.

VIDEO: Chicken tobacco

Tabaka chicken - chicken fried in a frying pan under a lid with spices and garlic, one of the most popular dishes of Georgian cuisine. It is more correct to pronounce “tapaka chicken” (from the Georgian “tsitsila tapaka”, the last word is the name of a special Georgian frying pan for cooking this dish).

How to cook tobacco chicken?

A young chicken is cut from the side of the chest, crushed and fried under pressure.

Don't be discouraged if you don't have a special frying pan, you can fry even on a simple clean metal sheet, the main thing is to press the chicken with a press.

Let's tell you how in the oven, the recipe is executed almost the same, and the cooking method is much healthier than frying.

Choose a chicken

Chicken or young chicken should be chosen steamed or chilled, not frozen, weighing no more than 600 g (preferably 400-500 g).

Ingredients:

• chicken - 1 pc.;
• garlic;
• (or black and red pepper);
• fragrant herbs;
• chicken fat;
• salt.

Cooking

First prepare the chicken.

Before frying (or baking), the chicken must be cut from the side of the chest, flattened, flattened (or lightly beat off the carcass from the side of the skin) and marinated. The marinade is best made from a small amount of non-sulphated table white wine with the addition of garlic, red and black pepper, hop-suneli spices and aromatic herbs (parsley, tarragon, cilantro, etc.). If there is no non-sulphated wine, just replace it with water with lemon juice (or cognac), add crushed or crushed garlic, spices and chopped herbs. The marinade should not be too runny. Let the chicken lie down, smeared with marinade, for 2 hours, then wipe it clean with a napkin so that there are no parts of garlic and herbs left, especially on the inside, which will be in contact with the pan (otherwise it will burn). After that, you can still stuff the chicken on the side where the skin is with pieces of garlic.

In another, faster, simplified version, you can simply stuff the chicken, rub with a mixture of garlic juice with salt, black and red pepper and fry immediately. Sometimes the chicken is also smeared with melted natural butter to make it tastier.

Now we are cooking tobacco chicken in the oven.

Melt chicken fat in a frying pan (without a handle) or pour it into the bottom of a ceramic mold. Place the chicken in the pan with the inside down, skin side up. Press down with a smaller lid or an inverted plate. We install the load (for example, a cleanly washed stone). We bake the chicken in a preheated oven until golden brown (the optimum temperature is about 200 ° C, the baking time is about 15-20 minutes on one side, depending on the size of the bird). Then the chicken must be turned over, set the press again and bring to readiness. It is possible without turning over, then the temperature should be lower, and bake a little longer.

Alternatively, you can bake tobacco chicken in the oven on a wire rack.

The grate, of course, must be greased, and a baking sheet should be placed from below, into which the secreted fat and juices will drain. Put the press on for the first 20 minutes, then remove it and bring it to readiness without the press.

Tobacco chicken is well served with spicy sauce.

Tobacco chicken sauce can be prepared in its simplest form with crushed garlic, red pepper, salt and water. Or prepare a hot sauce based on tomato paste with pepper and garlic, you can add lemon juice. You can serve adjika instead of sauce (tomatoes, sweet peppers, hot red peppers, garlic - everything in a blender or through a meat grinder + salt, arbitrary proportions). The sauce can also be prepared from pomegranate juice.

Of course, it is good to serve light table wine or chacha, good grape brandy, fresh vegetables and fruits and Georgian pita bread or yeast-free tortilla with tobacco chicken.

This Georgian dish has long taken root in the modern cuisine of different countries. The name was given to him by a special frying pan on which the bird was preparing. It was fitted with a heavy and flat lid or screw press.

You will need:

• Chicken - 1 pc;
• Vegetable oil - 2 tablespoons;
• Garlic - 2-3 cloves;
• Parsley, cilantro - 1 bunch;
• Salt to taste;
• Vegetable oil for frying.

Show the rest

Modern housewives know perfectly well how to cook tobacco chicken without such a dish. Some manage to do even without a frying pan! Of course, such a dish no longer claims to be a traditional national dish. Although the taste of tobacco chicken in the oven is no worse than its fried counterpart. It is more often served on the table by those who are concerned about proper nutrition - baked food is healthier, and less oil is used for it. But occasionally, if desired, it is quite possible to treat yourself to something forbidden, prepared according to traditional rules.

Classic Chicken Tobacco Recipe

1. First of all, prepare the marinade for the bird. Finely chop the greens, mix it with salt and vegetable oil. Peel and cut the garlic into small pieces. Add it to the rest of the ingredients.

Serve the finished dish on a serving plate, sprinkled with herbs or sprinkled with garlic sauce. However, you can not water the meat with anything, but eat it in this form. It will be just as delicious.

Chicken tobacco recipe in the oven

1. As already mentioned, for those who do not want to load their stomach with fried, you can cook a baked bird. The easiest way is to cut and beat it off in the same way, then lightly marinate. Let it lie down in a mixture of herbs, oil, salt and garlic while the oven is heated to 200-220 degrees.

There are other tricks as well. But all of them are just a replacement for the classic cooking method. So if you want to try Georgian chicken, use a completely traditional recipe to start with. And then start experimenting as you please.

During the Soviet era, this dish was a hit in all restaurants. Today, on the territory of the former USSR, you can still find the "tappaka" chicken, which remains a favorite of many. Learn new recipes for cooking the most tender chicken and please your loved ones with a new dish.

Why is tobacco chicken so called

Surprisingly tasty chicken meat came to Russian cuisine from Transcaucasia, and in the original the name sounds a little different - tappaka chicken. And this is not at all a special type of chicken, as many believe, but a way to cook it. Tappaka is a 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, tobacco chicken is called so only for the sake of convenience: the recipe continues to be used in all restaurants.

How to cook tobacco chicken

Before the roasting process itself, the carcass must be cut in a special way and slightly flattened. Then the chicken is rubbed with spices. To cook tobacco chicken according to the classic recipe, take the following set of spices: garlic, ground pepper, thyme, herbs, basil, sour cream. Sometimes the mixture of spices is replaced with a spicier 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, with a sharp knife, cut the back along the ridge, then make an incision on the tendons and joints (do not remove the skin). Gently straighten the carcass, beat off the joints at the junctions of the legs, wings and lightly beat off the breast (you can wrap it with cling film). It is necessary that the carcass becomes almost flat. You can slightly beat off the bones from the inside.

marinade for chicken tobacco

After the chicken has acquired a form suitable 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 much to keep chicken in them, everyone decides for himself. In the Caucasus, this process is given at least 10 hours, but in modern realities, most housewives manage with 1-2 hours.

Chicken Tobacco Recipe

The carcass is cooked in a pan under pressure, but in some recipes tobacco chicken is found in the oven. The advantage of this method is that the chicken is cooked almost without oil, but it turns out no less tasty. In addition, zucchini, potatoes, mushrooms or other vegetables can be baked in the oven along with the bird. The classic tobacco chicken recipe involves long-term languishing of the carcass in a frying pan under oppression. Be sure to try all the options.

Chicken tobacco in the oven

• Cooking time: 2 hours.
• Calorie content of the dish: 215 kcal.
• Destination: for lunch.
• Cuisine: Russian.

There are several options for how to make tobacco chicken, but this one is the fastest and low-calorie, because the chicken will be fried in a minimum amount of oil. For pickling, 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 a lemon in the filling, then the taste of 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;
• seasonings for chicken - ½ pack.

Cooking method:

1. Cut the chicken: remove excess fat, flatten the carcass and lightly beat with a hammer.
2. Transfer the bird to a spacious bowl, rub with coarse salt.
3. Grind the garlic, mix it with oil and spices. Coat the carcass with filling.
4. Place a skillet with oil on the middle rack of the oven. As soon as it melts, move the carcass there, skin down.
5. Place a heavy press on top, for example, the bottom of a split mold and a heat-resistant container of water.
6. Tobacco chicken should be baked in the oven at 180-190 degrees for about an hour. Periodically, it needs to be turned over and watered from a spoon with leaked juice.

Chicken tabaka - recipe in a pan under pressure

• Servings: 1 person.
• Calorie content of the dish: 245 kcal.
• Destination: for lunch.
• Cuisine: Caucasian.
• Difficulty of preparation: medium.

This recipe for chicken tabaka in a pan under pressure is called slow in culinary circles. Most people are used to cooking chicken over high heat in just 20 minutes. This option is also possible if you are using broiler birds. Good farm chicken may take a little longer. To make the meat soft and juicy, at the very end of cooking, add water or dry red wine to the pan.

Ingredients:

• butter - 2 tbsp. l.;
• chicken - up to 800 g;
• black pepper - 3-4 peas;
• coriander grains - 3-4 pieces;
• adjika - 2 tsp

Cooking method:

1. Before frying the tobacco chicken, make all the necessary cuts and flatten the carcass.
2. Mash spices in a mortar, mix with adjika and coat the whole chicken with marinade.
3. Melt the butter in a frying pan, put the chicken back down in it.
4. Put a plate on top of the bird and set a pot of water.
5. Roast the chicken over low heat for 15 minutes on each side if it is a broiler. For homemade chicken, double the cooking time.
6. 5 minutes before cooking, remove the oppression and add 50 ml of water or wine, cover and simmer the meat.

Chicken tabaka - Georgian recipe

• Cooking time: 1 hour.
• Servings: 1 person.
• Calorie content of the dish: 267 kcal.
• Destination: for lunch.
• Cuisine: Georgian.
• Difficulty of preparation: medium.

At home, dishes for cooking tapaka chicken use young gherkins the size of an orange. 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 a large amount of 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:

1. Cooking chicken tobacco according to the Georgian recipe begins with cutting the chicken. First, cut the brisket, remove the insides, if necessary.
2. Make cuts on the legs and wings of the bird. Wrap with polyethylene and beat off.
3. Beat the salt and red pepper with a blender so that the filling becomes homogeneous.
4. Lubricate the carcass with the resulting mixture, paying special attention to hard-to-reach parts.
5. Transfer the bird to a deep bowl, tighten the top with cling film and refrigerate overnight.
6. Fry the carcass for 15-20 minutes on each side, putting a heavy press on it.
7. While the chicken is roasting, start preparing the sauce: add some cilantro to the minced garlic.
8. Pour the spices to the juice into the pan where the meat was cooked and simmer for 3-5 minutes.
9. Serve the chicken by cutting it in half and basting each with the sauce.

Chicken tobacco in the oven with potatoes

• Cooking time: 60 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 246 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

In the classic recipe, tapaka chicken is cooked without vegetables. It is in Russia that it is customary to add potatoes, zucchini, etc. to fragrant chicken, but this option is not so bad. The main thing to take into account is one point - in order to seal the juices inside the meat, the chicken is first fried, and only after that it is brought to readiness in the oven with potatoes. How to cook chicken tabaka in the oven in a 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:

1. Cut the carcass, beat it through the film and season with spices.
2. Let the chicken marinate for 30 minutes while peeling the potatoes.
3. If the potatoes are larger than 3 centimeters in diameter, cut the tubers into slices.
4. Heat a frying pan with oil, fry the chicken in it under a load for 10 minutes on each side.
5. Then remove the oppression, lay out a pile of potatoes, put the chicken on top.
6. Send the container to the oven, preheated to 190 degrees.
7. After 40 minutes, the tender chicken tobacco in the oven with potatoes can be taken out and laid out on plates.

Each recipe has its own subtleties of cooking tapaka chicken: sometimes only salt and spices are used for the marinade, often it is necessary to add adjika and curry. Therefore, during roasting, 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 put 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.
• Before removing from heat, let the bird sweat under the lid for a few minutes.
• It is imperative to press down the bird, so it will evenly fry, it will turn out to be a golden crispy skin.

Video: Chicken tobacco

Georgia is famous for its colorful cuisine, which is based on meat dishes seasoned with spices. One of the most famous delicacies is the chicken tabaka in the oven. The name, however, was transformed into the Russian language. Initially, the dish was called "chicken tapaka", denoting the dishes on which the chicken was cooked.

Today, the role of tapaka is played by a deep frying pan, and the principle of cooking remains the same - the carcass of a young chicken must be flattened under pressure and baked, putting a heavy load on top. Thanks to this, the meat becomes tender, juicy and aromatic.

Spices are an indispensable attribute of the dish - they are carefully coated with a chicken carcass.

Try to follow the rules of cooking - this is the key to a delicious tobacco chicken. Choose a small carcass. First, it must completely enter the pan. Secondly, the meat of the grown chicken is not so tender and it is more difficult to compress it.

To create a press, you can use a heavy load, special culinary tools, or beat the carcass with a hammer, but this should be done carefully so that the bones do not break.

Chicken tabaka in the oven with a crust

A successful result depends on how and in what you pickle the carcass. Many people make the mistake of coating the chicken with garlic before putting it in the oven. As a result, coals form in place of the garlic - it burns too quickly. If you want to give the chicken a garlic flavor, bake the carcass without it, then after 20 minutes remove the chicken, coat with garlic and send it back to the oven.

Ingredients:

• chicken carcass;
• 2 garlic cloves;
• olive oil;
• cilantro;
• basil;
• green onions;
• ½ lemon;
• pepper;
• salt.

Cooking:

1. Cut the chicken carcass along the sternum, beat it with a hammer or press it. Remove all veins.
2. Make a marinade by mixing chopped herbs, a small spoonful of olive oil, pepper, salt, and juice from half a lemon.
3. Coat the chicken with the resulting mixture, press down with a press and leave to soak for half an hour.
4. Pour a little oil into the pan so that the chicken does not burn. Lay the carcass, press down with a press, send to bake for 20 minutes at 180 ° C.
5. Squeeze the garlic, remove the chicken, coat with garlic. Send the carcass to bake for another 20 minutes.

Ingredients:

• chicken carcass;
• a glass of red dry wine;
• salt;
• coriander;
• black pepper;
• fresh or dried basil;
• cilantro greens;
• frying oil.

Cooking:

1. Cut the carcass in half along the sternum. Lightly beat with a hammer or press down with a press.
2. Finely chop the greens.
3. Add greens, ½ teaspoon of black pepper, salt to taste and a couple of pinches of coriander to the wine. Stir and coat the chicken generously with this mixture.
4. Place the carcass in wine for 30 minutes, pressing down with a press.
5. Grease the pan with oil, put the carcass in it.
6. Press down with a press and send to bake in the oven for 45 minutes at 180 ° C.

Chicken tabaka in the oven with potatoes

Very often, a Georgian dish is cooked with vegetables - they are soaked in spices and juice, becoming fragrant and soft. Try to make chicken with potatoes - you do not have to cook a side dish separately, in one go you will cook two incomparable dishes at once.

Ingredients:

• chicken carcass;
• 0.5 kg of potatoes;
• salt;
• frying oil;
• black pepper;
• ½ lemon;
• cilantro and basil greens;
• tarragon.

Cooking:

1. Cut the chicken carcass along the sternum into two parts.
2. Cut off the meat. Grate it with finely chopped herbs, spices and salt. Sprinkle with lemon juice. Press down with a load, leave to marinate for half an hour.
3. Peel the potatoes, cut into slices, boil in salted water until half cooked.
4. Lay the potatoes on a baking sheet, sprinkle it with spices.
5. Place the chicken carcass next to it.
6. Bake in the oven for 45 minutes at 180°C.

Chicken tabaka in vinegar marinade

Vinegar also makes the meat much more tender. This recipe is suitable if you want to cook a larger carcass or bought a bird with tough meat - vinegar will correct the situation, and the result will not disappoint even a gourmet.