Chicken tobacco - 10 recipes for cooking in a pan, in the oven

Classic tobacco chicken in a pan under pressure

The classic tobacco chicken is cooked in a special frying pan with a press. This design is quite rare in a home environment, so most housewives prepare a dish by simply placing any oppression on top - a stone, a pot of water, etc. The chicken should be small, young, with tender meat. The ideal option is chicken. If a large broiler is available, you can cook half of the carcass.

Cooking time: 60 min.

Cooking time: 35 min.

Servings - 4.

• 
  We wash the chicken, cut off the excess skin and fat areas, then dry thoroughly with a paper towel. We put the carcass with the breast up and cut it along the chest without touching the back. We open the carcass into the layer, turn it upside down. Cover the chicken with cling film and beat it with a kitchen hammer to break the bones. We apply force to the skeleton, and not to the meat - it is necessary for the carcass to lose its rigid shape and become elastic.
• 
  Separately, pour the coriander seeds into a small container and crush them with a heavy pestle or crush. Add caraway seeds and black pepper, mix.
• 
  Sprinkle the beaten carcass with salt on both sides, rubbing it with your hands for even distribution. Then pour out the prepared spice mixture and rub in with palms both from above and below.
• 
  Pour vegetable oil into the pan and heat it on the stove until hot. Put the prepared bird back up in a preheated pan.
• 
  We cover the carcass with a plate of a suitable diameter, placing it upside down. If there is a special lid with a press available, it's time to use it instead of a plate.
• 
  Place the weight on the bottom of the plate. This can be, for example, a stone or a small saucepan or kettle filled with water. At this stage, the task is to press the carcass as much as possible to the bottom of the pan for even and fast frying. The plate temperature is medium-high.
• 
  We set the time: the first fifteen minutes after the start of frying, we turn the carcass every two to three minutes. To do this, you will have to remove the structure with oppression every time. At the same time, we evaluate the crust - if it is fried too quickly and intensely, we reduce the temperature of the plate.
• 
  After the fifteen minutes described above, a uniform golden crust of a rather dark shade should form on the surface of the bird. Remove the press, pour a quarter glass of hot water into the pan and close the chicken with a lid. Reduce the temperature of the slab to a low temperature. Cooking the bird for another seven to eight minutes on each side. The chicken can then be transferred to a serving platter.
• 
  To prepare the sauce, peel the chives.Chop them finely and pour into the vegetable oil heated in a frying pan. With stirring, fry the garlic for one to two minutes, then add the paprika and cayenne pepper. Mix spices with garlic and pour in tomato juice. Heat the resulting sauce to a boil, add chopped cilantro, mix and remove from the stove. Serve hot tobacco chicken with any side dish. Mashed potatoes or rice are ideal. Serve separately warm tomato sauce - this is the best addition to such a dish.

Bon Appetit!

Chicken tobacco in the oven with a crispy crust

In this recipe, we propose to cook tobacco chicken in a not entirely familiar way - not in a frying pan under pressure, but in the oven. We will marinate the carcass in adjika. After that, put it on a wire rack with a tray at the bottom: when baking, the fat will drain, and the crust will be actively browned at the same time. For serving, we recommend preparing an additional nut sauce - it will not only emphasize the taste of the chicken from the best side, but will also act as a rather hearty addition to the dish. In this case, no side dish, except for fresh vegetables, is needed.

Cooking time: 60 min. excluding pickling time.

Cooking time: 35 min.

Servings - 4.

Ingredients:

Chicken - 1.2 kg.

Adjika - 4 tablespoons

Salt to taste.

Paprika - 1 tsp

Chicken Spice Mix - 1 tsp

Butter - 2 tablespoons

Garlic - 2 cloves.

Cilantro is a bunch.

Water - 50 ml.

Walnuts - 4 pcs.

Cooking process:

1. We wash the chicken under running water, cut off excess skin and areas with excess fat. After that, dry thoroughly with a paper towel. We put the carcass with its back down and make an incision along the sternum without touching the back.
2. We open the carcass into the layer, turn it upside down. We press our hands on top, trying to give the chicken the most flat position.
3. We cover the chicken with cling film to protect nearby surfaces from splashes, and beat it off with a kitchen hammer. The task is to break bones, so we apply force to the skeleton, and not to the meat. It is necessary for the carcass to lose its rigid shape and become elastic.
4. If desired, the breastbones and part of the ridge can be removed. Lubricate the carcass with adjika on all sides and leave to marinate for at least an hour. Better yet, at night.
5. After marinating, grease the chicken with butter and spices. To prepare this mixture, melt the specified amount of butter in the microwave or on the stove to a liquid state. Add salt, a mixture of spices for chicken, paprika and one clove of garlic passed through a press. Rub with a spoon.
6. Lubricate the pickled carcass with the resulting mixture using a silicone brush from all sides.
7. We put the prepared chicken on a wire rack over a baking sheet or in a special form with a tray. Preheat the oven to a temperature of 200 degrees and set the chicken to a medium level. We bake the carcass until a pronounced golden brown crust. If the wings start to burn, wrap a layer of foil over them and continue baking.
8. To prepare the peanut sauce in a mortar, mix the walnut kernels, the remaining clove of garlic, cilantro, salt to taste and water. Press everything together with a pestle until a homogeneous sauce is obtained.
9. Remove the finished chicken from the oven and transfer it to a serving dish. Serve hot with nut sauce and fresh vegetables.

Bon Appetit!

Chicken tobacco with garlic in a frying pan

The classic cooking of tobacco chicken involves the use of a special frying pan with a screw press lid. Alternatively, cover the chicken with an upside-down plate and set the oppression on top. The point of manipulating the press is to press the carcass well against the pan so that it fries quickly and evenly, and a beautiful ruddy crust forms on the surface. Of course, the stage of preparing the carcass before frying is very important - processing with a kitchen hammer and rubbing with spices.In this case, we suggest using garlic, salt and black pepper. This quick set is able to fully reveal the flavor potential of chicken.

Cooking time: 50 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Chicken - 1 pc.
• Garlic - 3-4 cloves.
• Salt to taste.
• Ground black pepper - to taste.
• Dill - two branches.
• Ghee butter - for frying.

Cooking process:

1. We wash the chicken well, cut off excess skin and fat areas, if any. After that, carefully dry the carcass with a paper towel. We put the chicken breast up and cut it along the sternum bone without touching the back. We open the carcass into the layer, turn it upside down. We cover the bird with cling film or simply put it in a plastic bag so that splashes do not scatter when beating.
2. We beat the carcass with a kitchen hammer through the film, and we apply the efforts to the skeleton, and not to the pulp, so that the carcass loses its rigid shape and becomes pliable.
3. Peel the garlic and pass the cloves through a press. Separately, in a small container, put the garlic gruel, salt and ground black pepper, mix everything together. With the resulting mixture, rub the beaten chicken evenly on all sides.
4. Put the ghee in a frying pan and heat it on the stove to a liquid hot state. We put the prepared bird with its back up. Cover the chicken with a lid or a smaller-diameter plate turned upside down. We set the load on top: a stone, a saucepan or a kettle with water, etc.
5. The temperature of the plate should be medium during frying. Cook the chicken for fifteen to twenty minutes on each side. In order to turn the carcass, we remove the structure with oppression. At the same time, we evaluate the crust - if it is fried too intensively or weakly, the temperature of the plate is adjusted accordingly. Remove the finished chicken from the pan, transfer it to a serving dish and decorate with chopped dill. Serve hot with any side dish, fresh vegetables and tomato sauce.

Bon Appetit!

Step-by-step recipe for cooking chicken tobacco on the grill

Chicken tabaka is a great dish for grilling. Flat carcasses fit perfectly in a closed rack. Grilling on glowing coals provides a golden brown crust on all sides, a very special taste and incredibly mouth-watering aroma. To make the chicken tasty and juicy, be sure to choose a young, small carcass. It is advisable to marinate the bird for at least seven to ten hours so that the muscle fibers are well saturated with the aromatic liquid and become softer. We use beer as a marinade. While cooking on the grill, we do not go far: tobacco chicken requires constant attention and control.

Cooking time: 50 min.

Cooking time: 20 min.

Servings - 4.

Ingredients:

• Chicken - 1.3 kg.
• Dark beer - 500 ml.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetables - for serving.

Cooking process:

1. We wash the chicken well, cut off excess skin and existing fat areas. After that, carefully dry the carcass with a paper towel. Place the chicken breast-side up on a cutting board and cut it along the sternum bone without touching the back. We open the carcass into the layer, turn it upside down. We cover it with cling film or simply put it in a plastic bag so that splashes do not fly away when beating. We beat off the bones with a kitchen hammer so that the carcass loses its rigid shape and becomes pliable. Rub the prepared chicken with salt and black pepper, then place it in a wide bowl and fill it with dark beer. Leave to marinate at least overnight.
2. After marinating, remove the chicken, let the liquid drain on its own without wiping it off. We save part of the marinade. We put the carcass on the wire rack and fix it by closing both halves of the device.
3. We fry the chicken on the grill over the smoldering coals. We make sure that there is no open fire or too much heat.If necessary, extinguish the resulting flame, spray it on the coals with water, after removing the grate with chicken.
4. We periodically turn the bird over and pour the remaining marinade with a spoon.
5. Thus, turning the chicken on different sides, we bring it to a golden blush. To make sure that the bird is ready, we pierce the flesh with a narrow knife - a clear liquid should ooze from the cut. If the color of the liquid is still pink, with blood, we continue to cook the bird. The approximate total frying time of the carcass is thirty minutes.
6. As a side dish, you can cut tomatoes, zucchini, eggplants, peppers and place them on the hotel grill. Cooking vegetables on charcoal, turning on both sides, until soft.
7. Remove the finished chicken from the wire rack and serve hot with vegetables.

Bon Appetit!

Delicious chicken tobacco with potatoes in the oven

This dish is perfect for a festive lunch or dinner. It doesn’t take long to cook as it only needs to clean and prepare the food. The oven will do the rest. The potatoes will soak in the chicken juice and become soft and rich. And the bird will be covered with an appetizing ruddy crust - who can resist such a yummy? The final touch is a garlic sauce with a hint of lemon. An ideal accompaniment is a fresh vegetable salad.

Cooking time: 55 min.

Cooking time: 25 min.

Servings - 4.

Ingredients:

• Chicken - 1 pc.
• Boiled potatoes - 4 pcs. medium size.
• Sour cream - 4 tablespoons
• Adjika - 2 tablespoons
• Salt to taste.
• Chicken spices - 1 tsp
• Ground black pepper - to taste.
• Vegetable oil - 2 tsp
• Garlic - 2 cloves.
• Lemon juice - 1 tsp
• Water - 3 tablespoons
• Parsley - 1 branch.

Cooking process:

1. We thoroughly rinse the chicken under running water, cut off excess skin and areas with excess fat. After that, carefully dry the carcass with a paper towel to get rid of moisture.
2. We put the carcass with its back down and with a sharp knife make an incision along the sternum without touching the back. We open the carcass into a layer, cover it with cling film to protect nearby surfaces from splashes, and beat it off with a kitchen hammer. The task is to break bones, so we apply force to the skeleton, and not to the meat. It is necessary for the carcass to lose its rigid shape and become more pliable.
3. To prepare the marinade, put sour cream, adjika, salt, chicken spices and black pepper into a bowl. Mix everything together until smooth.
4. Cover the baking dish with thick parchment or foil, shiny side up. Lubricate with vegetable oil. Cut the boiled potatoes into wedges or small pieces and put them in a mold. Grease the prepared chicken carcass on all sides with the resulting marinade and place it on top of the potatoes in a mold. Part of the marinade is also distributed over the potatoes. Preheat the oven to a temperature of 180 degrees and set the chicken dish to the middle level. We bake the carcass until a pronounced golden brown crust. The approximate baking time is fifty minutes.
5. Cooking garlic sauce for chicken. To do this, peel the garlic and pass it through a press. Wash the greens, dry them and chop finely with a knife. In a bowl, mix the garlic gruel, chopped parsley, lemon juice, water and salt to taste. Rub everything with a spoon until mixing.
6. Remove the finished chicken from the oven and grease with cooked garlic sauce. Serve hot with fresh vegetables.

Bon Appetit!

How to cook chicken tobacco in Georgian at home

Chicken tabaka is a traditional Georgian dish that has become popular and beloved not only in the Caucasus, but also in our conditions. Delicate bird, brought to a golden crust under the press, does not look like just fried chicken. First, the chicken tobacco recipe includes an abundance of spices.Secondly, the very process of frying under oppression differs from the usual cooking in a pan: the surface of the chicken adheres to the bottom as evenly and tightly as possible, due to which it quickly turns red and preserves the juiciness of the pulp. The final touch is the serving of the walnut sauce so typical of Georgian cuisine. It gives the tobacco chicken a special flavor.

Cooking time: 55 min.

Cooking time: 35 min.

Servings: 4.

Ingredients:

• Chicken - 1 pc.
• Garlic - 2 cloves.
• Wine vinegar - 1 tablespoon
• Walnuts - 1 tbsp
• Salt to taste.
• Vegetable oil - 1 tablespoon
• Ground black pepper - to taste.
• Water - 1/3 tbsp.
• Ground red hot pepper - 1 tsp
• Hops-suneli - 1 tbsp
• Butter - 30 gr.
• Cilantro - 4 branches.
• Coriander - 1 tsp

Cooking process:

1. Choose a young, small chicken. Optimally, if the weight of the bird is 500-600 grams. Old large carcasses have coarse fibers - the finished dish will not turn out tender and juicy.
2. We wash the chicken, cut off the excess skin and fat areas, then dry thoroughly with a paper towel. We put the carcass with the breast up and cut it along the chest without touching the back. The incision can be made with a sharp knife or with large culinary scissors.
3. We open the carcass into the layer, turn it upside down.
4. Cover the chicken with cling film and beat it with a kitchen hammer to break the bones. We apply efforts to the skeleton, not to the meat - it is necessary for the carcass to lose its rigid shape and become pliable.
5. Sprinkle the beaten bird with salt, black ground and red hot pepper. Rub the spices with our hands into the surface of the carcass.
6. Pour vegetable oil into the pan and put a piece of butter. We heat the mixture on the stove to a liquid state.
7. Put the prepared bird back up in a preheated pan.
8. If there is a special lid with a press available, it's time to use it. Otherwise, cover the carcass with a plate or lid slightly smaller in diameter than the pan itself. If this is a plate, then place it upside down. We set the load on top. This can be, for example, a stone or a small saucepan or kettle filled with water. At this stage, the task is to press the carcass as much as possible to the bottom of the pan for even and quick frying. The temperature of the plate is medium. Timing the time: fry the tobacco chicken for fifteen minutes on each side. It is worth mentioning that the frying time directly depends on the weight and size of the carcass. If this bird is more than a kilogram, then it will take longer to roast.
9. While the poultry is fried, prepare the sauce. To do this, put walnut kernels, peeled chives, coriander seeds, black pepper, salt, vinegar, suneli hops and greens without tough stems in the blender bowl. Grind everything together to a pasty state. Add water and mix again with a blender. Pour in more water if necessary.
10. Remove the finished tobacco chicken from the pan and transfer it to a serving dish. Serve hot with peanut sauce.
11. The walnut sauce not only enhances the rich flavor of the chicken, but also acts as a filling side dish. Additionally, it is worth serving only fresh vegetables so as not to overload the meal with an abundance of calories.

Bon Appetit!

A simple and delicious recipe for making tobacco chicken in a slow cooker

Traditionally, tobacco chicken is cooked in a pan under pressure with Caucasian spices. However, no one forbids making adjustments both in the process of preparing the carcass and in the method of its preparation, based on the existing conditions. In this recipe, we will tell and show how to fry tobacco chicken in a slow cooker, and what spices to use as an alternative to Georgian cilantro and coriander.

Cooking time: 40 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken - 1 pc.
• Provencal herbs - ½ tsp
• Garlic - 3 cloves.
• Vegetable oil - 30 gr.
• Soy sauce - 50 gr.
• Lemon juice - 2 tablespoons
• Salt - 1/3 tsp

Cooking process:

1. Chicken for this dish should be chosen medium-sized, young. Ideally, if the weight of the bird is about 500-600 grams. Old large carcasses have coarse fibers, so the finished dish will not turn out tender and juicy.
2. We wash the chicken, it is better to cut off excess skin and fat areas. Then dry the carcass thoroughly with a paper towel to remove moisture. We lay the chicken breast up and cut it along the chest without touching the back. The incision can be made with a sharp knife or with large culinary scissors. We open the carcass in a horizontal plane.
3. We turn the bird upside down and beat it with a kitchen hammer to break the bones. We apply efforts to the skeleton, not to the meat - it is necessary for the carcass to lose its rigid shape and become pliable. You can cover the chicken with cling film to prevent splatter from scattering onto nearby surfaces.
4. After beating, we cut the carcass along the spine into two parts - this way the bird will fit optimally into the multicooker bowl and fried evenly. We rub the pieces with salt, rubbing it with our hands into the surface of the carcass. We leave for ten minutes.
5. To prepare the marinade, squeeze the lemon juice into a small bowl, removing the seeds. Add soy sauce and garlic passed through a press, mix. Rub the chicken with the resulting marinade and leave again for twenty minutes.
6. After the specified time has elapsed, sprinkle the chicken with Provencal herbs and leave for another ten minutes to marinate.
7. Pour vegetable oil into the multicooker bowl and set the "Fry" mode. Heat the oil and place half of the chicken skin side up in the bowl.
8. We cover the carcass with a plate of a smaller diameter than the bowl itself, covering half of the chicken over the entire size. We set the load on top. It is convenient to use a jar filled with water.
9. Fry the poultry for ten minutes on each side until golden brown.
10. We remove the finished tobacco chicken from the multicooker bowl and transfer it to a serving dish. Serve hot with fresh vegetables.

Bon Appetit!

How to deliciously bake tobacco chicken in an electric grill

If you are a happy owner of an electric grill, then be sure to cook tobacco chicken on it. It is very convenient! A flat poultry carcass fits perfectly on the plates of the device and is fried on both sides at the same time, which significantly speeds up the process. No additional press is required - this function is also performed by the electric grill. You can choose the spices for marinating the carcass to your taste. In this case, we use a ready-made chicken mixture, black ground pepper and salt.

Cooking time: 30 min. excluding pickling time.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Chicken - 1 pc.
• Chicken Spice Mix - 2 tsp
• Salt to taste.
• Ground black pepper - to taste.
• Greens - for decoration.
• Vegetable oil - for lubrication.

Cooking process:

1. We take young, small chicken for this dish. Approximate weight - 500-600 gr. Old large carcasses have coarse fibers, so the finished dish will not turn out tender and juicy. Wash the bird, cut off the excess skin and areas with fat. Then dry the carcass thoroughly with a paper towel to remove moisture. We lay the chicken breast up and cut it along the chest without touching the back. The incision can be made with a sharp knife or with large culinary scissors. We open the carcass in a horizontal plane. If desired, part of the ridge and breast bones can be removed. We beat the chicken with a kitchen hammer to break the bones and make the carcass more pliable. Then rub with spices and salt. Leave to marinate for at least a couple of hours.
2. We heat the electric grill to a hot state. Lightly grease both plates with vegetable oil using a silicone brush.
3. We put the prepared carcass into the device and cook at high temperature for ten minutes. Chicken cooking times may vary depending on the weight of the chicken and the power of the electric grill.
4. Make sure that the chicken is golden brown on both sides. To make sure it's ready, we pierce the thick part of the thigh with a toothpick. If clear juice comes out, then the chicken is ready.
5. Remove the finished tobacco chicken from the electric grill, cut into portions and serve hot with fresh vegetables and herbs.

Bon Appetit!

Chicken tabaka on a grill pan with a crispy crust

Chicken tabaka got its name from the Georgian "tapa" - this is the name of a special frying pan with a screw lid. It is in such a dish that Georgians are fried chicken, so that under the weight of a heavy lid, the carcass is qualitatively fried inside and covered with a pronounced crust on the outside. To repeat this process in our realities, it is not at all necessary to look for this miracle device. You can cook tobacco chicken, for example, in a grill pan, placing any load on the carcass.

Cooking time: 50 min.

Cooking time: 20 min.

Servings: 4.

Ingredients:

• Chicken - 1 pc.
• Vegetable oil - 30 gr.
• Garlic - 3 cloves.
• Salt to taste.
• Sweet paprika - ½ tsp
• Ground black pepper - ½ tsp.
• Greens - for decoration.

Cooking process:

1. Wash the chicken under running water, remove excess skin and fatty areas, then dry thoroughly with a paper towel. We put the carcass with the breast up and cut it along the chest, without touching the back. We open the carcass in a horizontal layer, turn it upside down. Cover the chicken with cling film and beat it with a kitchen hammer to break the bones. We apply force to the skeleton, and not to the meat - it is necessary for the carcass to lose its rigid shape and become soft, pliable.
2. Separately, in a small container, pour sweet paprika, black ground pepper, salt to taste and garlic, peeled and passed through a press. We mix everything together. We coat the chicken with the resulting mass on all sides, rubbing the spices into the carcass with our hands.
3. Pour vegetable oil into the grill pan and heat it on the stove until hot. Put the prepared bird skin down on a preheated pan. Put a flat plate of a suitable diameter on the chicken, bottom up. We cover it on top with a sheet of foil so that splashes do not scatter during frying. We put a load on the bottom of the plate: it can be, for example, a stone or a saucepan or kettle filled with water. The point is to squeeze the carcass as much as possible to the bottom of the pan for even and fast frying. The temperature of the plate is medium.
4. We fry the bird for twenty minutes on each side approximately. In order to turn the carcass, you will have to remove the structure with oppression, and then install it again. At the same time, we evaluate the crust - if it is fried too quickly and intensely, we reduce the temperature of the plate.
5. After the specified time, remove the press and remove the chicken from the pan. We transfer it to a serving dish, decorate with herbs and serve hot. The ideal accompaniment to this dish is fresh vegetables and tomato sauce.

Bon Appetit!

Step-by-step recipe for making tobacco chicken in the sleeve

Cooking chicken tobacco in the sleeve greatly facilitates the work of housewives. No fussing over the poultry press, no splashes, no shooting oil and no greasy stains while frying. All that is required is to beat off the carcass with high quality, rub it with spices and herbs and put it in the sleeve. The oven will do the rest. The sleeve will not only preserve the juiciness of the meat, but will also allow a golden brown crust to form on the surface. A nice bonus - the oven will remain completely clean.

Cooking time: 65 min. excluding pickling time.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken - 1pc.
• Mayonnaise - 50 gr.
• Salt to taste.
• Garlic - 2 cloves.
• Parsley is a bunch.
• Ground black pepper - to taste.

Cooking process:

1. It is worth noting that delicious tobacco chicken is obtained only from young small chicken - the meat is so tender and soft. If the bird is old, then the meat fibers will be too coarse.We wash the selected chicken under running water, cut off excess skin and areas with excess fat. After that, dry it thoroughly with a paper towel.
2. We put the carcass with its back down and make a longitudinal incision along the sternum, without touching the back. We open the carcass in a horizontal layer, turn it upside down and cover it with a piece of cling film. We beat off the carcass with a kitchen hammer, trying to break the bones. We put our efforts on the skeleton, not on the meat. It is necessary for the carcass to lose its rigid shape and become elastic. Sprinkle the poultry with salt and black pepper, rub the spices with your hands. Leave for marinating for twenty to thirty minutes.
3. We wash the parsley, dry it and chop finely with a knife. Discard the coarse stems. Peel the garlic and pass it through a press. Mix the garlic mass with mayonnaise and coat the carcass on both sides. Sprinkle the inner surface of the bird with chopped herbs.
4. We place the prepared chicken in the sleeve and tie both sides tightly, leaving a little space inside. In the center, we make a small puncture with a toothpick to release steam. Preheat the oven to a temperature of 180 degrees and set the chicken to a medium level. We bake the carcass until a pronounced golden brown crust for an hour.
5. Remove the finished chicken from the oven, carefully remove it from the sleeve and transfer it to a serving dish. Serve hot with herbs and fresh vegetables.

Bon Appetit!