A recipe for tobacco chickens came to us from Caucasian cuisine. This delicate, tasty and fragrant dish is chicken meat fried with spices and aromatic spices in a special thick pan. Despite the fact that preparing chicken chickens is quite easy, you need to know some subtleties.
Tobacco Chicken. Recipe with photo
We offer to get acquainted with one of the ways to cook chicken tobacco. To do this, you need a simple set of products:
- one or two carcasses of chicken (depending on the number of servings);
- a couple of tablespoons of butter or vegetable oil;
- salt and garlic.
How are tobacco chickens cooked? The cooking recipe should start with the preparation of meat: rinse the carcass, dry a little. Cut into the breast and abdomen.
Expand the chicken. Salt. Beat the meat with a kitchen hammer. You should get an even layer of chicken about the same thickness of a few centimeters. Rub the carcass with spices. Now heat the oil pan. Put the cut chicken in it. Press on top with a press. First fry for about 20 minutes on one side, then turn over and hold for another 15 minutes on the other side. Fire should be moderate. The recipe for tobacco chickens is quite simple, so the dish is almost ready. You can make a sauce for meat. Chop or crush the garlic in a mortar. Add to it a few tablespoons of mayonnaise. Pour the chicken into the garlic sauce and serve. As a side dish, vegetables and rice are good.
Tips and tricks for choosing ingredients
Despite the fact that the cooking technology is very simple, it is necessary to mention what is the recipe for tobacco chickens in the Caucasus. The first is the use of a frying pan. Traditionally, they take a special pan called tapaka. In it, the meat is especially tasty. Secondly, what is an oriental dish without spices and seasonings? Tobacco chicken recipe is no exception. In addition to black pepper, you can put thyme, red pepper, cilantro and others in a dish. But if you want to cook a classic chicken chicken, then, in addition to salt and pepper, it is better not to put anything. In addition, when choosing chickens, give preference to small carcasses weighing no more than 500 g. If you have only legs or thighs, then you can also fry them according to this recipe. It will turn out tasty and flavorful meat.
Cooking features
The chicken must be beaten with a hammer. This also applies to the rest of the chicken. After that, it is recommended to marinate the product. You can do without it, but traditionally the chicken is kept in the marinade for about 10 hours. After this, the meat should be fried. If you missed the pickling stage, then you need to pour 1-2 fingers on the pan with water, put the melted butter in it and place the chicken in this mixture. The meat under the press must be fried for at least an hour at the very minimum heat. If the chicken is pickled, then you can do without water, using only oil. Fry the slices on both sides until golden brown. In the remaining oil, you can warm the vegetables for the chicken - bell peppers, tomatoes. Serve the dish with herbs, fruit (pomegranate or cornel) sauce and vegetables.