Chicken tabaka - recipe in a frying pan under pressure. Cooking chicken tabaka is quite simple, you just need to follow these recommendations

Recipes for cooking chicken tabaka.

This is a dish of Georgian cuisine, so it is served with delicious sauces and herbs. Before cooking, the meat is marinated with the addition of aromatic 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 chicken for chicken tabak?

Now there are a lot of options for preparing the dish. But ideally these are small and young chickens. The maximum weight is considered to be a chicken up to 800 g. If it is more, then the meat is no longer as tender and it is not cooked as well.

Instructions:

Take a small carcass, wash it and dry it with a paper towel
Using a sharp knife, cut the carcass lengthwise along the breast
Now just unfold the carcass and spread it out
Flip skin side to board and take a chop mallet
Beat the meat a little, you need to hit the bones too
This manipulation will make the carcass very tender and tasty.

How to marinate chicken for baking chicken tabak: marinade recipe

There are many options for marinade 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 adjika
Pepper
Khmeli Suneli

Prepare the kritsa as above and rub it with pepper and salt.
It is best to leave the chicken overnight to soak in the aromas of the herbs.
Just before roasting, the meat is sprinkled with suneli hops and the skin side is rubbed with adjika

The simplest marinade option is lemon juice with salt and herbs. You also need to keep the carcass in this solution 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 prepared in a special “tapak” frying 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 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
Place on a wire rack and place a baking tray underneath to catch juice and fat.
Turn on top heat and cook for 40 minutes

Chicken tabaka: recipe in a frying 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
Chicken
Garlic clove

Prepare the chicken as usual and pound it right into the bones with a mallet.
Rub with spices and lemon juice and let soak in marinade for 2-4 hours
Pour a little melted butter into the pan and place the carcass skin side down
Place a plate on top and place a pan of hot water on it
The result will be a homemade device similar to a “tapak”
Fry under pressure until browned, and then turn the carcass over
After frying, place garlic pulp on the carcass and rub the meat with it

Chicken tabaka: Georgian recipe

A tapak frying pan is used for this. But unfortunately, most people don’t have it, so you can make do with improvised means.

Ingredients:

Chicken carcass
Spices
Ghee butter
Garlic
Vinegar

Select a young chick. If you don't have one, a broiler will do. But you have to cook it in the oven
Cut the front and flatten it
Beat the bones and joints well with a hoe, making sure the skin fits tightly to the pan
Rub with salt and spices and pour in vinegar, leave to marinate for 2 hours
Pour melted butter into a frying pan with thick walls and place the chicken skin side down
Place a plate on top and a jar of water on it
Fry until golden brown, then turn the carcass over and fry on the other side
Serve with garlic sauce

Chicken tabaka: recipe in a baking bag

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

Ingredients:

Little chicken
2 cloves garlic
Lemon
Pepper
Sleeve

Cut the chicken down the breast and turn it out to flatten it.
After this, beat the bones and pour lemon juice over them.
Next, rub with salt, spices and grated garlic
Allow to soak in the marinade and place in a baking bag.
Keep underneath in the oven, preheating it to 180 degrees
Baking time - 80 minutes. If the carcass is not very brown, cut the sleeve and increase the heat

Chicken tabaka: on the grill

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

Ingredients:

Spices
Lemon juice
Chick
Olive oil

Rub the chicken with salt and spices, after spreading the carcass and beating it
Place in the refrigerator for 2 hours with a plate and a jar of water on top.
Heat the coals and place the carcass on a double-leaf mesh
Turn the grid over from time to time so that the meat browns evenly

How long to fry chicken tabaka in a frying pan, cook in the oven, or in a baking oven?

Approximate cooking time:

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

What side dish and sauce goes with chicken tabaka: list

Side dish options:

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

Sauce options:

Garlic. You need 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 the paste with mayonnaise, add herbs and salt. Serve with the finished dish.
Sour cream. You need to mix 200 ml of sour cream with 2 cloves of grated garlic and chopped herbs. Dip pieces of food into this substance.

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

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

The dish itself looks quite beautiful and appetizing. But you can still decorate the dish a little. Most often, the chicken is placed on lettuce leaves or a vegetable bed. Usually sauces are served in adjacent vessels.

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

VIDEO: Chicken tabaka

The famous Georgian dish - chicken tabaka is extremely popular not only in its homeland, but also abroad. You can try cooking tobacco chicken in a frying pan under pressure, the recipe for which at home may seem like a complicated process to many, following the sequence of steps presented in this article. Surprise not only your loved ones, but also your guests with a special dish.

This aromatic garlic chicken beckons true gourmets. This dish is revered in almost every home, so some believe that it is a Russian dish. But this is not true at all. As mentioned above, this is a dish of Georgian cuisine; the aroma of local seasonings is felt in it, improving the taste of meat, stimulating the appetite.

Classic marinade for the recipe

We will need:

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

Preparation:

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

On a note. Broiler chicken will make a juicy dish due to the higher fat content of the meat.

Cooking technology

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

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

Cooking a traditional Georgian recipe in a frying pan

In Soviet times, one could easily get enough of chicken tabaka, as it was sold in almost every buffet. And all because chicken in those days was more affordable than meat

If this is your first time preparing a chicken tabaka recipe in a frying pan, be sure to try the original dish.

Components:

chicken - 0.6 kg;
salt and red pepper, paprika;
sour cream - 2 tbsp. l.;
adjika.

Sauce:

broth - 2 tbsp. l.;
garlic - 2 cloves;
salt.

We process the chicken: we make a longitudinal cut on the breast and remove excess fat and skin. Carefully beat the chicken along the ridge, covering it with transparent film to avoid splashing of liquid.

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

Pour vegetable oil into the frying pan, mix sour cream and adjika. Spread this mixture on the back of the chicken and place it in a bowl, placing the press on top. This can be an ordinary ladle with water. Fry on each side for 10 minutes over moderate heat.

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

Serve green salad separately.

Recipe under pressure with potatoes

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

On a note. If you marinate the chicken in advance in a marinade or rub it with spices and let it soak in them, the dish will turn out much spicier and more aromatic.

Chicken tabaka in tomato sauce

The Georgian dish in this interpretation turns out to be incredibly delicate in taste, but at the same time has notes of spice. Be sure to try cooking tabaka chicken in spicy tomato sauce.

We will 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 the fat. We beat the carcass a little along the ridge line.
Grind the spices in a mortar and mix with adjika, coat the carcass with the marinade, and let it soak for several hours.
For the sauce, mix sour cream, tomato paste and salt to taste.
Preheat the oven to 180 degrees. Heat oil in a frying pan, lay out the meat, cover with a press. After 15 minutes, pour the sauce over the chicken and lower the temperature to 150 degrees. Bake for another half hour, periodically basting with sauce.
Chicken tabaka in tomato sauce is ready to eat.

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

Why is chicken tabaka called that?

Surprisingly tasty chicken came to Russian cuisine from Transcaucasia, and in the original the name sounds slightly different - tappaka chicken. Moreover, this is not at all a special type of chicken, as many believe, but a method of preparing 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, chicken tabaka is called this way only for the sake of convenience: the recipe continues to be used in all restaurants.

How to cook chicken tabaka

Before the frying process itself, the carcass must be cut in a special way and slightly flattened. Then the chicken is rubbed with spices. Tocook chicken tobaccoAccording to the classic recipe, take the following set of spices: garlic, ground pepper, thyme, herbs, basil, sour cream. Sometimes the spice mixture is replaced with a sharper and richer composition, adding adjika and curry. It is recommended to add a little fresh herbs to the marinade.

Before, how to cook tobacco chicken at home,the carcass must be given the correct shape. To do this, use a sharp knife to cut the back along the ridge, then make an incision on the tendons and joints (there is no need to remove the skin). Carefully straighten the carcass, beat off the joints at the junction of the legs and wings and lightly beat off the breast (you can wrap it in cling film). It is necessary that the carcass becomes almost flat. You can lightly beat off the bones from the inside.

Marinade for chicken tabaka

After the chicken has acquired the appropriate shape for frying, it must be rubbed with spices and left for some time to soak. Myselfmarinade for tabaka chickenconsists only of spices mixed with sour cream or kefir. How long to keep chicken in them is up to everyone to decide for themselves. In the Caucasus, at least 10 hours are devoted to this process, but in modern realities, most housewives get by with 1-2 hours.

Chicken Tabaka Recipe

The carcass is cooked in a frying pan under pressure, but in some recipes it occurschicken tobacco in the oven. The advantage of this method is that the chicken is cooked with virtually no oil, but it turns out no less tasty. In addition, you can bake zucchini, potatoes, mushrooms or other vegetables in the oven along with the bird. Classicalchicken tabaka recipeinvolves long-term simmering of the carcass in a frying pan under pressure. Be sure to try all options.

Chicken tabaka in the oven

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

There are several options,how to make chicken tabaka, however, this one is the fastest and lowest-calorie, because the chicken will be fried in a minimum amount of oil. For marinating, 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 lemon in the filling, then the taste of the 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;
seasoning for chicken - ½ pack.

Cooking method:

Cut the chicken: remove excess fat, flatten the carcass and lightly pound with a hammer.
Place the bird in a large bowl and rub with coarse salt.
Chop the garlic, mix it with oil and spices. Coat the carcass with the filling.
Place a frying pan with oil on the middle rack of the oven. As soon as it melts, move the carcass there, skin side down.
Place a heavy press on top, for example, the bottom of a springform pan and a heat-resistant container with water.
Bake chicken tabaka in the ovenshould be at 180-190 degrees for about an hour. Periodically, you need to turn it over and pour the leaked juice from a spoon.

Chicken tabaka - recipe in a frying pan under pressure

Number of servings: 1 person.
Calorie content of the dish: 245 kcal.
Purpose: for lunch.
Cuisine: Caucasian.
Difficulty of preparation: medium.

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

Ingredients:

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

Cooking method:

Before, how to fry chicken tabaka, make all the necessary cuts and flatten the carcass.
Mash the spices in a mortar, mix with adjika and coat the entire chicken with marinade.
Melt the butter in a frying pan and place the chicken in it, back down.
Place a plate on top of the bird and place a pan of water.
Fry the chicken over low heat for 15 minutes on each side if it is a broiler. For homemade chicken, double the cooking time.
5 minutes before readiness, remove the pressure and add 50 ml of water or wine, cover with a lid and simmer the meat.

Chicken tabaka - Georgian recipe

Cooking time: 1 hour.
Number of servings: 1 person.
Calorie content of the dish: 267 kcal.
Purpose: for lunch.
Cuisine: Georgian.
Difficulty of preparation: medium.

In the homeland, young gherkin chickens the size of an orange are used to prepare tapaka chicken. 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:

Cooking Chicken TabakaAccording to the Georgian recipe, it begins with cutting the chicken. First, cut open the brisket, removing the innards if necessary.
Make cuts on the legs and wings of the bird. Wrap in plastic and beat.
Blend the salt and red pepper in a blender until the mixture becomes homogeneous.
Brush the mixture onto the carcass, paying special attention to hard-to-reach parts.
Place the bird in a deep bowl, cover the top with film and put it in the refrigerator overnight.
Fry the carcass for 15-20 minutes on each side, placing a heavy press on it.
While the chicken is roasting, start making the sauce: add some cilantro to the chopped garlic.
Add the spices to the juice in the frying pan where the meat was cooked and simmer for 3-5 minutes.
Serve the chicken by cutting it into halves and pouring the sauce over each half.

Chicken tabaka in the oven with potatoes

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

In the classic recipe, tapaka chicken is cooked without vegetables. In Russia it is customary to add potatoes, zucchini, etc. to flavorful chicken, but this option is not so bad. The main thing to consider is that in order to seal the juices inside the meat, the chicken is first fried, and then brought to readiness in the oven with potatoes.How to cook tobacco chicken in the ovenin the 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:

Cut the carcass, beat through the film and season with spices.
Leave the chicken to marinate for 30 minutes, meanwhile peel the potatoes.
If the potatoes are more than 3 centimeters in diameter, cut the tubers into slices.
Heat a frying pan with oil, fry the chicken in it under load for 10 minutes on each side.
Then remove the pressure, lay out the potatoes in a heap, and place the chicken on top.
Place the container in the oven preheated to 190 degrees.
After 40 minutes tenderchicken tabaka in the oven with potatoesYou can take it out and put it on plates.

Each recipe has its own subtleties of preparing tapaka chicken: sometimes only salt and spices are used for the marinade, often it is necessary to add adjika and curry. Therefore, during frying, you should strictly follow the instructions, but there are also general principles that will help youcook chicken tabaka correctly:

If you use more than just butter for frying, it is better to place 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.
Allow the bird to simmer, covered, for a few minutes before removing from the heat.
It is imperative to press down on the bird, so it will cook evenly and have a golden crispy skin.

Video: Chicken Tabaka

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 prepare this dish for your meal, then we can help you by just telling you how to fry tabaka chicken in a frying pan.

Preparing a poultry dish is easier than you think, and if you adhere to all the culinary features of the recipe, the treat will turn out to be a real delicacy that you won’t be able to tear yourself away from.

In the Caucasian technology for preparing tobacco chicken, a young chicken is rubbed with ground black pepper and salt before frying. But you can deviate from this tradition by using any other spices to add piquancy 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 frying of chicken.

How to deliciously fry chicken in a frying pan

Ingredients (for 1 serving)

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

How to fry chicken tabaka in a frying pan

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

It is best to use a carcass weighing 500-600 g for frying (maximum permissible weight is 800 g). This is the kind of chicken that is perfectly fried, acquiring a crispy golden crust during the frying process.

We rinse the meat of a young chicken under running water (outside and inside), dry the bird with paper towels.
Place the chicken breast side up on a cutting board and carefully cut the breast. You need to flatten the carcass so that it becomes flat, otherwise the chicken will not cook evenly in the pan.
To ensure that the carcass is completely flattened, be sure to beat the poultry meat with a special hammer. It is especially important to pound (soften) the chicken joints.
Rub the cut chicken with salt, you can additionally rub it with spices.

Red pepper, basil, thyme and cilantro are ideal as spices for tender meat. There is no need to use all the spices at once. A harmonious combination of 2-3 types of aromatic spices will be enough.
It is also not recommended to rub the bird carcass with garlic before frying, since the meat may turn out bitter. Use garlic additives at the very end, or better yet, even after cooking.

Place butter in a frying pan and give it a little time to melt. It is best to fry tapaka chicken in ghee.
Place the young bird, back up, into a frying pan heated in oil.
Fry the tobacco chicken for 5 minutes on one side over high heat, then turn the bird breast side up and fry it for another 5 minutes over high heat. The entire roasting process must take place under a closed lid.
Reduce the flame to minimum, fry the chicken in a tapaka frying pan for 20-30 minutes under a closed lid.
If you don’t have a special frying pan for frying chicken, then cook the bird for the same amount of time in a regular frying pan, but under special pressure.

Pressure options for frying tapaka chicken

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

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

How to make garlic sauce

This could be the end of cooking 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 tabaka chicken

Peel the garlic cloves, chop them coarsely, put them in a mortar, and mix with a pinch of salt.
Grind the garlic with salt until you get a homogeneous mass. If you don’t have a mortar, then pass the garlic through a garlic press and manually mix the resulting mass with a portion of salt.
Transfer the garlic mass into a bowl, fill it with a small amount of boiled water (cold), mix thoroughly.
When the tabaka chicken has been fried in a frying pan (under pressure) for 20 minutes, pour ½ of the prepared portion of garlic sauce over it.

On average, it takes about an hour to cook Tabaka chicken in Georgian style. If you cook not one portion, but several, then you will have to fry the chickens in a frying pan one at a time, and accordingly, the cooking time will increase several times.

To somehow reduce the overall cooking time, try frying the chicken in the oven on a baking sheet. You can place several carcasses on a baking sheet at once, so “with one stone you kill two birds with one stone.”

Secrets of cooking tabaka chicken

Cooking broiler

A young village chicken is an ideal option for preparing a dish such as tapaka chicken in a frying pan. However, if you were unable to buy poultry, you can buy a broiler.

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

Marinating chicken

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

The classic recipe for preparing Tabaka chicken in a marinade involves long-term marinating (at least 10 hours) and quick frying. However, most housewives prefer quick marinating (1-3 hours), but this method increases the total time of frying the bird.

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

Cooking pan

To fry chicken, it is better to use a cast iron tapaka pan. It is very convenient to fry young chicken in it, since the lid presses the meat to the hot bottom (i.e., it provides the necessary pressure) and allows the bird to cook thoroughly and, most importantly, evenly.

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

Time to fry chicken in a pan

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

You can tell that the meat is ready in the following way: pierce the thickest part of the bird with a wooden skewer; if clear juice comes out, it means the meat is ready.

What to serve with chicken tapaka

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

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

Use the practical advice from “The Cook” and enjoy the extraordinary taste of your favorite dish. Bon appetit!

How to cook chicken in a frying pan? Yes, so that it is not chicken tobacco? This dish is not difficult to prepare. but it turns out quite appetizing and satisfying. Chicken meat has a delicate flavor and is juicy if not overcooked. Treat yourself and your family to pan fried chicken.

You can marinate the bird the day before, and fry or bake in the oven half an hour before serving. You can find out how to fry chicken in a frying pan below...

Preparation time for fried chicken, skillet recipe: 7-10 hours.
Cooking time for chicken in a frying pan: 30-40 minutes.
Number of servings for fried chicken recipe in a frying pan: 1 serving.

To cook chicken in a frying pan we will need:

chicken 1 piece,

fat sour cream or cream 1 cup,

coriander 1 tsp,

salt 0.5 tbsp. l.,

pinch of sugar

soy sauce to taste,

vegetable oil 25 ml,

butter 25 g.

For the sauce:

cream 50 ml,

tomato sauce 50 ml,

garlic to taste.

Method for cooking chicken in a frying pan:

Let's prepare the ingredients for the fried chicken recipe. Inspect the chicken carcass and remove all feathers, if any remain. Cut out the glands on the tail that can produce an unpleasant odor.

Divide the chicken into two or four pieces using a knife or kitchen scissors. Remove any remaining innards such as lungs and veins. Rinse the meat and pat dry slightly.

Place the chicken in a bowl and cover with heavy cream or sour cream. You can also pour kefir over the pieces. Squeeze a little lemon juice, add salt and a pinch of sugar. Stir the meat. Add coriander and soy sauce. Cover the container with the chicken and place it in a cool place overnight. During this time, the meat will marinate well and take on a creamy taste. The chicken already has soft meat, and cream will make it even softer.

The next day, pour vegetable oil into the pan and add butter. Melt the butter and add the chicken pieces. Fry the meat until golden brown over low heat.

It would be nice to serve this dish with sauce. You will need tomato sauce and cream (sour cream).

Mix cream and tomato sauce, add chopped garlic or hot pepper for piquancy.

If you are not sure whether the chicken is ready in the pan, you can put it in the oven for 10 minutes after frying at 175 degrees.
Use vegetables or rice as a side dish. Serve the fried chicken, skillet recipe, hot with herbs and sauce.

Best regards, Elbi.