Chicken tobacco

24.08.2019 Pasta, pasta, dumplings

Chicken tobacco in Georgian sounds like "tsitsila tapaka". Tapa is a Georgian frying pan with a ribbed surface and a heavy cast-iron lid, on which chicken is fried with garlic and spices. In Soviet times, such pans were very rare in stores, so enterprising and resourceful housewives used ordinary cast-iron pans, just put a heavy iron, a sports weight, a brick or a pot of water on top. Even in such conditions, very tasty meat was obtained, which was generously sprinkled with black pepper and spices. It seemed that the chicken was sprinkled with tobacco, that's why they began to call it “tobacco chicken”, and the word “tapak” did not take root in our Russian reality.

Secrets of Cooking Chicken Tabaca: Preparing Meat for Frying

The correct cooking technology begins with choosing a carcass in the store. For this dish, you need to take just a young chicken, and not a chicken, since chickens have tender and soft meat. In addition, the chickens are small and will fit in the pan as a whole, but the chicken will have to be butchered, which will make a completely different dish. Chicken weight should ideally not exceed 0.5 kg. If there are legs and a head with a neck, they must be removed.

First, the chicken is cut in half along the sternum, then each half of the carcass is slightly turned inside out, placed on a flat surface with its back up and pressed so that the carcass opens up. Films, veins and blood clots must be removed. Now you need to turn the chicken inside out and beat it slightly with a hammer. Next, it remains to rub it with salt, pepper and chopped garlic on all sides, and grease it with sour cream from the inside. Do not get carried away with a hammer, otherwise you will end up with meat stuffed with bones. The most important thing is that the chicken is flat and well fried - in fact, it is for this purpose that the meat is beaten. Some recipes suggest wrapping the chicken carcass in a plastic bag and beating it off from all sides, not just the inside.

Marinate and fry tobacco chicken

There are different ways of cooking tobacco chicken, so some housewives marinate the meat in spices before frying. For this, garlic, marjoram, hops-suneli, cilantro, basil and other aromatic herbs are used. The chicken is rubbed with spices, coated with adjika and left for 20-30 minutes, sometimes for a couple of hours. If the meat is tough, marinate the chicken in vinegar or lemon juice to make it more tender and savory. When marinating, you can lightly press down on the chicken with something heavy, since under the press it is more quickly saturated with the aroma of spices.

The chicken is fried in butter or ghee and placed in a frying pan with the inside down, greased with sour cream, and the load is placed on top. Fry over high heat under a heavy lid for 20 minutes on each side. Brush the other side with sour cream before turning the chicken.

A few secrets of making delicious tobacco chicken

If you want to surprise your guests and cook really tasty and mouth-watering meat, marinate it for 2-3 hours at room temperature, and then leave the chicken in the refrigerator overnight. This is especially true if we are not talking about chicken, but about chicken, since it takes much longer to cook. If you want the meat to be crispy, do not pour the sauce over the chicken during cooking, serve the sauce separately with the side dish. Coat the chicken with garlic before or after frying - it depends on your gastronomic preference. Keep in mind that fried garlic takes on a bitter taste, so before frying the carcass must be peeled from pieces of garlic and bay leaves if they were used in the marinade. Serve cooked with garlic sauce and fresh herbs.

Chicken tobacco: recipe for cooking in a pan

This Georgian recipe uses cream, so the chicken is especially tender, tasty and aromatic. Cut a small chicken weighing 0.8-1 kg into the breast, spread it on the table and beat it lightly with a hammer. Combine 4 pinches of ground chilli with salt and brush well on the carcass - not just the skin, but also under the skin.

Heat the ghee in a skillet and fry the chicken halves for 15 minutes on each side. Place the chicken on a plate, pour 200 ml of 10-20% cream into the pan, add 4 cloves of minced garlic and a little salt. Place the chicken in the cream and simmer until cooked under the lid closed, serve with potatoes or rice.

Chicken tobacco: recipe for cooking in the oven

Chicken cooked in the oven is considered to be low in calories, because it does not have to be fried in a lot of oil. Cut the chicken carcass in the usual way, removing excess fat from it, rub with coarse salt and leave in a sealed container. At this time, marinade with 50 ml olive oil, a bunch of chopped cilantro, 2 crushed garlic cloves, and half a packet of chicken seasoning. Coat the chicken carcass with the resulting spicy sauce and leave for half an hour.

Place a skillet with a lump of butter in the oven and when it's melted, place half of the chicken skin side down on top of it and press down on top with a press. Roast the chicken at 190 ° C for an hour, turning it occasionally to brown it evenly. If you want the dish to turn out juicy and soft, water it with the juice flowing from the carcass. Serve tobacco chicken with boiled and fresh vegetables.

Chicken tobacco: recipe for cooking with wine

Prepare 4 chicken halves weighing about 500-600g and beat them lightly with a hammer. Prepare a marinade from 300 ml of dry red wine, 2 tsp. dried basil, 2 tsp ground coriander, 1 tsp. ground black pepper and 0.5 tsp. sea \u200b\u200bsalt. Marinate the chicken for 2 hours in a plastic bag or saucepan.

Fry each chicken half in olive oil, skin side down in a hot skillet, pressing the meat well to the bottom of the skillet - 25 minutes on one side and 15 minutes on the other. Chicken tobacco is especially tasty with a sauce made from 200 ml of sour cream, 3 chopped cloves of garlic and a pinch of sea salt. Taste it with bread, pita bread and sour cream sauce.

Chicken tobacco is best eaten hot, so don't stay too long and serve it right away as soon as the meat is cooked. Enjoy Georgian cuisine - delicious, original and healthy!

A well-known Georgian dish - chicken tabaka is very popular not only in its homeland, but also abroad. You can try to cook tobacco chicken in a frying pan under pressure, the recipe for which at home may seem a difficult process to many, following the sequence of steps presented in this article. Surprise not only your loved ones, but also your guests with the performance of a special meal.

How to cook tobacco chicken in a pan under pressure?

This fragrant garlic chicken beckons real gourmets. This dish is revered in almost every home, so some believe that this is a Russian dish. But this is not at all the case. As mentioned above, this is a dish of Georgian cuisine, you can feel the aroma of local spices in it, which improve the taste of meat, whetting your appetite.

Classic recipe marinade

We need:

lemon - 1 pc. small size;
ground black pepper;
garlic - 4 cloves;
suneli hops and salt.

Preparation:

We get the juice from one lemon, pass the garlic through the garlic press and add salt, black pepper and hops - suneli.
Marinate the chicken in the marinade for 1 - 2 hours.

On a note. A juicy dish will turn out from broiler chicken due to the higher fat content of the meat.

Cooking technology

Cooking chicken tobacco is quite simple, you just need to adhere to these recommendations:

We use a young chicken, weight approximately - 0.4 - 0.6 kg.
Its obligatory processing is rinsing, drying. Next, you need to make an incision along the sternum, and slightly beat off the carcass.
We wrap the chicken with marinade. We marinate from two to twelve hours. The marinade must completely cover the carcass, otherwise it must be turned over at least three times so that the marinade is evenly absorbed into the meat.
The carcass is cooked in a cast iron skillet, as it has thick walls, which allows the meat to cook sufficiently. The press is made from improvised means, or a special vessel is used for cooking chicken: for example, the bottom is taken from a split form and a container located on top and filled with water (a saucepan or a bottle).
Usually the base of the marinade is garlic - the impregnation should be a little hot.

We coat the chicken with spices and let it marinate for several hours.

Pour vegetable oil into the pan, mix sour cream and adjika. With this mixture we spread the back of the chicken and put it in a bowl, placing a press on top. It can be a regular bucket filled with water. Fry on each side for 10 minutes over medium heat.

For the sauce: rub the garlic on a fine grater and add the broth (water), salt to taste. Season the finished chicken with this sauce.

Serve green salad separately.

Pressed recipe with potatoes

When cooking potatoes with chicken, the side dish is soaked in juices of poultry meat and marinade, and this makes the dish even tastier than usual. Great for both a festive table and gatherings 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 with a hammer a little. Rub the chicken with salt in a container.
Prepare the dressing - chop the garlic, add vegetable oil and a special seasoning for chicken. Liberally coat the carcass with the prepared sauce.
Cut the potatoes into portions. Mix vegetable oil, salt and pepper. Pour potatoes with this mixture, let it brew a little.
Preheat the oven to 180 gr., Send a container of butter there. When the butter is melted, place the chicken breast down in the center. Spread potatoes around. Cover with foil on top and bake for half an hour. Then remove the foil, pour over everything with lemon juice and bake for another 30 minutes without foil.
Serve with fresh vegetables and various sauces.

We 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 fat. We beat off the carcass a little along the ridge line.
Grind the spices in a mortar and mix with adjika, coat the carcass with marinade, let it soak for several hours.
For the sauce, combine sour cream, tomato paste and salt to taste.
Preheat the oven to 180 gr. We heat oil in a frying pan, spread the meat, cover with a press. After 15 minutes, pour the sauce over the chicken and lower the degree to 150 divisions. We bake for another half hour, periodically pouring over the sauce.
Chicken tobacco in tomato sauce is ready to eat.

Chicken tobacco This dish from Georgian cuisine is chicken or young chicken, which is cooked in a frying pan with a special lid called "tapaka"; this frying pan also has a screw press.

It is from this name of the lid that the name of the dish comes from - chicken tobacco. But, alas, not everyone has such a frying pan in the house, here are some tips to help you cook a wonderful tobacco chicken without special tools.

Ingredients:

Chickens or young broiler hens (but not layers!),
Adjika (ready-made) - 5 teaspoons or to taste,
Butter and vegetable oil (in equal proportions),
Garlic - 5 cloves
Salt and black pepper to taste.

Cooking process:

This is a classic Georgian recipe for chicken or tobacco chicken, but today we will deviate a little from the recipe and prepare wine marinated tobacco chicken.

When preparing this dish, it is very important to choose a good weight that will help you properly flatten the chicken carcass. Here are some tips for making a tobacco chicken or slipper at home:

Choose the right chicken, the bird must be young, otherwise, even with long marinating, the old chicken will end up tough and tasteless;
Fry the chicken carcass in a mixture of butter and vegetable oils (in equal amounts),
Pre-marinating the chicken makes the meat more tender and flavorful;
Meat should be cooked in a thick-walled pan, ideally a cast-iron pan;
Instead of marinating the chicken, you can cut it lengthwise by simply beating it lightly with a hammer and grating it with spices.

Cooking Chicken Tobacco Correctly

First you need to thoroughly rinse the carcass (or carcasses) of the bird, then dry it with a napkin or towel. Also carefully examine the carcass, remove any remaining feathers.
Then you will need a sharp large knife, with which you will need to cut the chicken along the entire breast. Beat the chicken with a chop hammer. To prevent splashes from flying around, it is more practical to cover the bird with a bag or cling film.
The garlic cloves should be peeled and passed through a garlic press.
Then, small cuts should be made in the chicken carcass in several places and chopped garlic should be put in the resulting pockets.
Now the chicken carcass should be grated with ready-made adjika, if you like - with some other spices, salt and ground black pepper.
Then we transfer it to a deep cup, cover with a lid and leave to marinate for 30 - 45 minutes.
Or let the chickens stand in a marinade of white table wine (you can even leave prepared carcasses in such a marinade in the refrigerator overnight).
Now you need to prepare a frying pan or roaster in which we will cook tobacco chicken. To do this, put the pan on the fire and melt butter and vegetable oil in it, about 2 - 3 spoons.
Now that the mixture of oils has warmed up, put the marinated chicken in a skillet, put the chicken skin side up.
Then you need to cover the pan with a flat dish or a lid (smaller than the diameter of the pan) and put the load on top. As a load, you can use any heavy metal object, an ordinary glass jar (three liters), which must be filled with water.
In my step-by-step photo recipe for making tobacco chickens, I use a pot of water.
Fry the chicken on both sides, fry for 25 minutes on each side. Small chickens, like mine, weighing 400 grams - much less.
Put the finished tobacco chicken on a flat dish, serve, with fresh herbs, vegetables. An excellent side dish for such meat will be boiled rice or mashed potatoes. If you wish, you can make any sauce and serve it in a small cup.
I fried three chickens thoroughly until crisp, and I fried three carcasses lightly and stewed them in wine, in which the tobacco chickens were marinated.
For this I also needed a few cloves of garlic and a couple of rosemary sprigs. Add crushed garlic and rosemary to the frying pan where the tobacco chickens were fried and add wine.
Boil for a couple of minutes and fold the chicken carcasses. Simmer for 10 minutes under the lid. Young tobacco chickens prepared in this way are very tender and juicy.

An unusually tasty dish of Georgian cuisine, which anyone can cook. Basically, it's just pan-fried chicken, but not really. Chicken tabaka (tapaka) is crispy, juicy meat and simply breathtaking flavor. Once you have tried it, you will love it forever!

They knew how to cook chicken tobacco (tapaka) even during the former Soviet Union, because it was from there that the name of tobacco came, although the dish has nothing to do with this plant. Tapa is a special flat and heavy Georgian frying pan with a heavy press lid. It is clear that not every kitchen (especially Belarusian, to say nothing of that) has tapa, so I suggest cooking tobacco (tapaka) chicken in a cast-iron frying pan.

The seasoning mix in my version of the chicken tobacco (tapac) recipe is limited to three ingredients: salt, black pepper and fresh garlic. Hot chili peppers, aromatic herbs and other aromatic additives are possible, but not today. You can buy ghee, but it's better to use this recipe for future use. As the second component for frying chicken tobacco (tapaka), you can use any vegetable oil, only refined, that is, odorless.

Is just butter for a tobacco (tapaka) chicken recipe? No, you cannot fry on it, since the protein in the composition will simply burn out. If there is no ghee in stock, take 150 grams of butter and melt it in the microwave or on the stove. Let it cool or put it in the freezer - the quick ghee rises up, hardens and you can collect it with a spoon without any problems. True, it will not have the aroma that is characteristic of real ghee.

Ingredients:

Cooking a dish step by step with a photo:

First, let's prepare the bird. Of course, we would have found a small chicken, but in Vitebsk I have not seen absolutely miniature ones on sale. That is why for such a dish I buy a broiler chicken, weighing 1.5 kilograms - this just fits perfectly in my grill pan. We take a whole carcass, wash it in cold running water, removing the skeletons of feathers (if any) and yellow pellets (often on the skin). After that, cut it along the breast with a sharp knife. If you eat the tail, leave it on, but remember to cut off the top where the feather grease is.

We open it with our hands so that the chicken lies on the back. If there are remnants of the viscera (as a rule, the lungs and kidneys remain in the carcass), we remove them. We rinse the carcass again under cold water, rinsing off blood clots.

To get the chicken as close as possible to the bottom of the pan, you need to beat it off with a kitchen hammer. And so that you do not have to wash the walls and the table later, cover the carcass with a cut of cling film or a new plastic bag, which we simply cut along the folds to make one cut. It is necessary to beat off the carcass in the joints, however, not very hard and for a relatively short time.

You do not need to marinate the chicken beforehand. It is enough just to salt the carcass on both sides. Our family doesn't eat a lot of salt, so half a teaspoon will be enough for now. I advise you to choose not fine salt (Extra), but ordinary stone or sea salt.

We turn to the dishes in which the chicken will be fried. It is clear that I don’t have a full-fledged tapa (I don’t often cook chicken this way), but I’ll definitely find half. I mean a heavy cast-iron grill pan (I have a square 24x24 cm) - just under the chicken, weighing 1.5 kilograms. We heat the frying pan properly (the cast-iron pan heats up for a long time, but at the same time it keeps heat for a very long time), pour 100 milliliters of melted butter and 50 milliliters of refined vegetable oil into it. Let them warm up properly.

In hot oil, put the prepared chicken carcass on the back, that is, skin down. We fry the chicken over medium heat for 5-7 minutes, so that the skin grasps and reddens. If you immediately start cooking tapaka (tobacco) chicken over low heat, it will not fry, but stew.

Further - it's just a small matter: you need to make a load, since I don't have a special weighty cover-press. I got used to laying the bottom of the split form on top of the chicken (it fits perfectly to the sides of the pan).

And to make it heavier, I put a three-liter saucepan filled with water on the flat part of the baking dish. By the way, I recommend pouring hot water so as not to slow down the heat treatment of the chicken. Cook on a moderate heat (below medium) and cook the tapaka chicken (tobacco) for 25 minutes. I indicate the cooking time for a cast-iron pan and a carcass weighing 1.5 kilograms.

While the tapaka (tobacco) chicken is fried, we will prepare a fragrant seasoning for it. To do this, it is best to use a mortar in which you need to grind half a teaspoon of salt and half a teaspoon of black peppercorns.

I advise you to grind it not into dust, but into small crumbs, so that the pieces of pepper feel - it tastes better (in my opinion). If you want to use ready-made ground pepper from a bag (I'm talking about a store one), believe me, it will be worse. Freshly ground, which you can always control the degree of grind, is much more aromatic!

Grind salt, pepper and garlic until a mushy mass is obtained. This is a very aromatic seasoning that will make the tapaca chicken extraordinarily tasty. While we will leave it on the table - let it wait until the bird is ready. If you don't have a mortar, you can use a pepper mill and grind the garlic with a knife on a cutting board or grate it.

Chicken tobacco very tasty and aromatic dish. It is easy and simple to prepare, the main thing is to follow some rules that I want to tell you about in the recipe for chicken tobacco. The dish is called tobacco chicken, so it is the chicken that must be used, not the adult chicken. Take the trouble to find a chicken, they are sold in all butcher shops.

Ingredients:

chicken 1 pc .;
garlic 1 head;
a pinch of ground pepper;
pod spicy 1 pc .;
salt 2 tsp;
vegetable oil 50 ml;
lemon juice 3 tbsp l .;
frying oil;
butter 1.5 tbsp. l .;
greens for serving.

Chicken tobacco recipe:

Slice into the chicken breast to open it later. The chicken will be press-roasted, so it assumes a flat carcass.
Be sure to make sure that there are no lungs in the carcass, it is not customary to eat them. So remove the lungs if they are there.
Turn the chicken skin side up. Cut off the glands in the tail, wing tips.
Now it is important to make the carcass flat so that it is the same thickness. In order not to be somewhere thinner, somewhere thicker, the chicken needs to be leveled. This will help the chicken cook evenly. Take a medium-toothed kitchen hammer.
Wrap the carcass in cling film. Always use a film when beating meat, then small pieces will not fly apart. Begin to lightly beat the chicken over the entire surface, paying special attention to the joints, breast and legs.
Place the chicken in a bowl. Sprinkle with a little salt and ground pepper. It is necessary to lightly marinate the carcass. There won't be any complicated spices here. Finely chop about five cloves of garlic and sprinkle over the chicken. Pour some vegetable oil (50 ml) and lemon juice (3 tablespoons) over the carcass.
Massage the chicken with your hands and let it sit for one hour. And if you keep it like that overnight in the refrigerator, the meat will marinate better.
Now place the wide-bottomed pan on the stove to warm up. Shake off the large chunks of garlic to prevent them from burning. Pour in some unscented butter (25 ml) and lay the chicken skin side down. To make this dish even tastier, add a little butter, it is better to fry the chicken in a mixture of oils.
Place a flat plate on the carcass. Find a suitable container for the oppression. Pour water into a saucepan or saucepan and place on a plate.
Cook the chicken over medium heat for 10-15 minutes, first on one side, until a crust forms.
In the meantime, grind a few cloves of garlic, chilli peppers with a pinch of salt and sugar in a mortar.
Add leftover chicken marinade and stir.
Pour this garlic mixture over the chicken and cook until tender.
Serve the tobacco chicken hot with tomato sauce and herbs. Enjoy your meal!

In the recent past, any self-respecting Soviet restaurant had one of the most popular dishes on its menu - chicken tabaka. For cooking, it is better to use really chickens weighing up to 500 grams. as a whole, but just chicken or chicken legs are quite suitable. For frying, of course, it is better to use "tapaka" - this is a special dish for cooking tobacco chickens, but you can also use an ordinary frying pan, provided that it has a thick bottom.

Ingredients:

2 pcs. chicken thighs or chicken thighs
60 gr. butter
black pepper to taste
salt to taste

Instructions:

We wash the chicken legs under running water, dry them with paper towels. Be sure to use cling film to beat off the meat, so its structure will not be disturbed. Cover the ham with a foil, beat it well.
Now salt and pepper the meat to taste, rubbing from all sides. It is even better to use a mixture of freshly ground peppers, it will be more aromatic this way. We send the ham into a container and leave to marinate for 3-4 hours.
We put the pan on medium heat, pour about 2-3 cm of water, heat it up, add the butter, as soon as it melts, send the chicken to the pan, and turn over a large plate on top, on which we put a kettle of water or a three-liter jar of water, one in a word demands some kind of oppression. We fry the chicken tobacco for about 20 minutes on one side, on the other side for about 15 minutes.

Chicken recipe "Tabaka" in a pan under pressure

Ingredients:

chicken (not chicken!) - 1 pc.;
chicken mixture (sea salt, garlic, red bell pepper, black pepper, white mustard, cinnamon, cloves, coriander, cumin, turmeric) - 1/2 tablespoon;
garlic - 2 cloves;
vegetable oil - 120 g;
mayonnaise and herbs - for decoration.

Chicken "Tabaka" - recipe in a pan under pressure:

Rinse the bird, dry it, cut along the belly, spread it on a cutting board and beat it with a hammer.
Peel the garlic and pass through a press or chop with a sharp knife. Rub the chicken with the prepared seasoning mixture and garlic.
Transfer the chicken to a flat plate and cover with a cutting board on top.
Place a heavy load on top. I used a watermelon, it was just at hand. You can put a pot of water on top.
Leave the chicken to marinate for 2 hours.
After two hours, fry the meat in a pan under the load (this is a prerequisite!) - alternately, first one side, then the other. Cook over low heat.
Place "Tabaka" on a platter. Garnish the chicken with mayonnaise and herbs before serving. You can do without the sauce, so as not to add extra calories, and serve tomato sauce with spices and seasonings (something like adjika).
For a side dish, you can serve boiled potatoes fried in ghee. It is good to use fresh vegetables and herbs as a side dish - in the best traditions of Caucasian cuisine.

Enjoy your meal!

Chicken tabaka - recipe for Georgian cuisine

For chicken tobacco, we need:

1 chicken
garlic
butter
other spices and herbs optional

How to cook chicken tobacco:

The chicken should be taken very young, weighing about 500-800 grams. As usual, rinse thoroughly and cut across the breast. Expand the poultry carcass and place on a cutting board, covered with foil. Carefully beat off the whole chicken so that it becomes flat. All joints are just as good to beat off.
Then salt the carcass, grate with garlic and put in the refrigerator for 12 hours. Let it marinate there. After this time, the chicken must be taken out and the garlic must be removed as far as possible from the surface of the meat so that it does not burn during frying.
Heat a frying pan with a thick bottom and add butter and vegetable oil. It is on their mixture that tobacco chicken is fried. Place the carcass in the pan and cover with a lid the same diameter as the bottom of the pan. The lid should not lie on the pan, but on the chicken and press it down.
Put the load on top of the lid. You can use a saucepan as a load by turning it upside down on the lid. You need to put something else on the pan or put something in order to press down the lid more. But make sure that the structure is stable.
Roast the chicken on both sides until tender, keeping it under the load at all times. Hot chicken can be rubbed with hot peppers, garlic, or other seasoning. You can also serve it with different sauces - sweet and sour, spicy, sweet and spicy. It all depends on your taste. It is customary to eat tobacco chicken whole, so calculate your options correctly when buying poultry.

Chicken tobacco

The composition of the recipe for chicken tobacco:

1 whole chicken or chicken
hops-suneli,
seasoning for chicken,
vegeta,
freshly ground black pepper,
chicken fat or sunflower oil for frying,
2 heads of garlic.

Cooking Chicken Tobacco Recipe:

Prepare all the ingredients, wash the chicken, cut the chicken along the center of the sternum, clean the inside of the chicken from the remnants of internal organs and films, cut off the excess parts ( i remove the skin of the neck, inner fat and butt-tail, for some reason no one likes these parts of the chicken)
It is necessary to pierce the chicken with a fork or knife in at least 30 different places so that fat and spices can come out of it during frying and penetrate deeper into the meat. Then sprinkle the chicken generously with all the spices in turn on both sides, salt and pepper to taste. Chicken tobaccoshould be spicy, so do not spare the spice. Grease a baking sheet with chicken fat or sunflower oil. Place the chicken back up on a baking sheet and place it in a preheated oven to a temperature of 180 ~ 200 degrees. You can put cut pieces of chicken fat on the edge for watering your chicken tobacco.
After about 15-20 minutes, start regularly pouring fat on the tobacco chicken, which will melt from it and from those pieces that you put around the edges. Water the tobacco chicken abundantly every 8-10 minutes.
After 40 minutes, remove the tobacco chicken from the oven, pour abundantly with the melted chicken fat and sprinkle with garlic pre-pressed through a garlic press or finely chopped garlic. And put back in the oven for another 10 minutes. Remember to keep watering chicken tobaccomelted chicken fat, the first time after five minutes after sprinkling with garlic and once again after your chicken of tobacco is ready, then the skin of the chicken will turn out delicious, aromatic and crispy in places.

Chicken tobacco

Recipe Ingredients:

Chicken - 1 pc.
Ground black pepper - 3 gr.
Spice mixture - 10 gr.
Garlic - 10 gr.
Vegetable oil - 250 gr.
Tomatoes - 25 gr.
Sweet pepper - 10 gr.
Fresh cucumber - 15 gr.
Basil - 5 gr.
Salt - 10 gr.

Cooking method:

In the original, tobacco chicken is called "tapaka" after the pan in which it is cooked. Another version attributes the authorship of the name of the dish to the Armenians, since in Armenian “tobacco, tapak” means “flat, pressed, flattened”, which coincides with the technology of cooking the dish. And this is the main charm of tobacco chicken - the beaten, flattened chicken is wonderfully fried and covered with a crispy brown crust, and the spices soak up the meat better. Enjoy!

Step by step recipe: