Chicken tabaka is a Georgian cuisine dish that does not require lengthy preliminary preparation. Easy to prepare, tender, served with any side dish.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
One of the most famous Caucasian dishes is tobacco chicken. Many people try to cook delicious, aromatic and delicate food at home, but not everyone succeeds. The thing is that a seemingly simple method of preparation, a tobacco recipe requires certain knowledge and subtleties.
The most important thing is to find a good weight that can flatten the bird. For this purpose, a pot of water or bricks, weights or weights and other improvised items that you can find are suitable. It is also important to have a thick-bottomed, wide, heavy pan that can hold the chicken. You need to buy an individual very small, weighing about 400 g, up to a maximum of 700 g. For the preparation of the classic recipe, only salt and ground pepper are used. Having mastered this classic recipe, having practiced and gaining experience, it will be possible to experiment with the recipe further.
For example, tobacco can be supplemented with all kinds of spices that are available in the master's. It can be garlic, thyme, cilantro, red pepper and other spices. You can also find special chicken spices on sale. Also fantasize with all kinds of marinades. And chicken is fried only in butter or ghee - it is advisable not to deviate from this canon.. In addition, fried poultry can be additionally stewed in sauce, or baked in the oven, but also under load.
- Caloric content per 100 g - 217 kcal.
- Servings - 1 Chicken
- Cooking time - the chicken is fried on each side from 10 to 18 minutes, depending on the weight
Ingredients:
- Chicken - 1 carcass
- Butter - 50 g
- Salt - 0.5 tsp
- Ground black pepper - a pinch
Cooking chicken tobacco
1. Wash the chicken under running water and pat dry with a paper towel. Place it on the back and use a sharp knife to cut along the breast so that it spreads flat.
2. Wrap the carcass with cling film and beat on both sides with a hammer to flatten it. Although it is possible to work without the film, it simply prevents the splashing of meat pieces and liquid residues.
3. Sprinkle the poultry with salt and ground pepper on both sides. As an experiment, you can wipe it with any spices to taste.
4. Place the pan on the stove, put the butter, melt it completely and heat it up. Then place the chicken and immediately place a heavy load on top. Leave it to fry.
5. If the bird is very small, then turn it over to the other side after 10 minutes of frying, large birds - 18 minutes. Turning it over, also place the weight. If the chicken is large, then it can be steamed slightly. Then remove the structure with the load, pour a little water (4 tablespoons) into the pan and cover with a lid. Simmer for 5 minutes on each side.
6. Serve the finished chicken immediately after cooking. For a side dish, you can cook all sorts of dishes: boil potatoes, spaghetti or races.
See also a video recipe on how to cook chicken tobacco - the principles of I. Lazerson.
