Chicken tobacco - general principles and methods of cooking
This flattened, rubbed with garlic and chicken spices, with a well-fried crust, is so loved and honored in every home that many consider it a Russian creation. In fact, chicken is a tobacco, and it is more correct to say “tapak” is an authentic Georgian dish. To make it, you need a small chicken-chicken, weighing 600-800g and special dishes - a tapak pan, with a heavy flat lid of two to three kilograms of weight.
Before frying, chicken must be rubbed with salt and seasoning, sometimes pickled in vinegar or lemon juice, then fried. Kurchonok turns out very fragrant, zazharistym, with a garlic-spicy taste, it is for this piquancy and loved him. After all, chicken tobacco is much more interesting than boring fried chicken. This dish is Georgian, so it should be served accordingly - with adjika, garlic sauce, plenty of greens and fresh vegetables.
Chicken tobacco - food preparation
To make the chicken tasty, it must be properly prepared. The carcass should be washed, cut along the breast and flatten. Then she is beaten off with a kitchen hammer (from the inside), rubbed with spices, hot pepper, adjika and left to stand for a couple of hours. If possible, the chicken can be marinated by crushing it with a load, but you can do without pickling. Next, the chicken is fried and rubbed with garlic.
Chicken tobacco - the best recipes
Recipe 1: Classic Tobacco Chicken
There are several ways to cook chicken, this is one of the classic options. Chicken rubbed with garlic seasoned, pickled, and then fried in butter. Can be used and baked.
Ingredients: 1 small chicken, a slice (30-40g) of butter.
Marinade: 1 small lemon (juice), black pepper, 4 garlic cloves, salt, hop-suneli (desirable).
Cooking method
Cut the chicken along the abdomen and flatten. Beat off one side and the other with a kitchen mallet.
Prepare marinade: squeeze juice from lemon, squeeze garlic and mix with salt, hops-suneli and black pepper.
Whole chicken thoroughly rub the marinade and let it brew for one hour.
Melt the butter in a pan, lay the chicken on the back and set the load. For example, cover the chicken with an inverted lid from the pan, and put a container of water on top. Fry on each side, depending on the weight of the chicken, from 10-12 to 15-18 minutes.
Recipe 2: Tobacco Chicken with Garlic Sauce
Some gourmets say that garlic must be rubbed with chicken after frying, and not before. To make sure how really tastier, you need to cook this dish according to the recipe below.
Ingredients: small chicken (up to 1 kg), salt, pepper, vegetable oil. Sauce: 3 garlic cloves, salt, 2 tablespoons. vegetable oil, parsley or cilantro (greens).
Cooking method
Wash the chicken, cut along the breast and flatten. Beat off with a kitchen hammer to give a flat shape. Kurchonka rub with salt and pepper. You can dry adzhika or hot pepper, if someone loves sharper.
Pour a spoon or two of butter on a frying pan, heat it, put the chicken back down and fry, crushing it with a load. If there is no special papak with a heavy lid, you can use improvised means. For example, cover with an inverted plate, and install a load on it - a jar of water. Fifteen minutes later, turn the chicken, return the load to its place and fry for another fifteen minutes. Of course, you shouldn’t stand with a stopwatch, because it can fry a little earlier, the main thing is to make sure that it does not burn. And the main assistant in this matter is its own scent.
If the chicken is large, you can steam it slightly. Remove the construction with the load, pour about four spoons of water into the pan, cover with a regular lid and stew for about five minutes. Then turn the meat over and add water, simmer another five minutes. Chicken tobacco is ready, left to cook the sauce. Finely rub or crush the garlic, chop the herbs, add a little salt, mix and pour in the oil. Spread the garlic sauce over the whole carcass.
Recipe 3: Georgian Tobacco Chicken
Chicken tobacco is a Georgian dish, so it's a sin not to cook it according to this recipe. Of course, in Georgia itself, in the manufacture they use local spices, which are not always found in Russian stores, but you can buy hops-suneli and Georgian adjika without tomatoes.
Ingredients: chicken up to 1 kg, 2 tea.lozh. Georgian adzhika, salt, pepper, hops-suneli, 3 table.lozh. sour cream, butter for frying - 2 table.lozh. (one cream and one vegetable), for the sauce: 2 table. lie broth, salt, 2 garlic cloves.
Cooking method
Spread carcass, beat off, rub with salt, hops-suneli, pepper. Let stand on the table for half an hour.
Heat the pan, melt the butter. Mix Adzhika with sour cream and spread one side of the chicken (back side). Put the smeared side on the pan, press down with oppression and fry for fifteen minutes on each side.
Prepare the sauce: finely grate the garlic, add broth or water, salt. Ready to pour the chicken or grate sauce.
Recipe 4: Georgian Tobacco Chicken (special)
Another version of cooking chicken in Georgian, with which I want, as with good news, to share as much as possible with a large number of people, before the chicken turns out to be delicious. Try it for sure. Before rubbing the carcass, it is recommended to wear gloves or, in extreme cases, plastic bags, because Hot pepper can cause skin irritation.
Ingredients: a small chicken - 0.8-1.0 kg, 3-4 pinches of red hot pepper (chili), salt, 200 ml of cream (10-20%), 4 garlic cloves, a tablespoon of vegetable oil and butter.
Cooking method
Cut the carcass on the breast, flatten and carefully knead the joints and vertebrae, as if turning it inside out. Mix salt and pepper and rub the whole carcass with the mixture and under the skin too. Heat the oil and fry the chicken under the load for 12-15 minutes on each side. Get the carcass, and in the pan pour cream, salt, add chopped garlic. How to boil, put the chicken in the sauce and stew in the oven or on the stove under the lid for five minutes.
Chicken tobacco - useful tips from experienced chefs
- If there is no chicken on hand, you can use regular chicken up to two kilograms of weight, only it takes a little more time to fry.
- In order for the chicken's skin to remain crispy, the chicken should not be watered with liquid sauce, it is better to serve it separately in a bowl or outlet.
- If there are no tapak pans, you can use a yoke from a pan, a can or a full kettle with water. Water must be hot so that there is no temperature difference.
- It is better to rub the carcass with garlic after heat treatment, since when roasting, it gives the chicken not a sharp, but a bitter taste.
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