Chicken tabaka in a frying pan under pressure classic

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make chicken tabaka (tapaka) in a frying pan under pressure? Prepare your food. It is better to take very small chicken, 800-1000 grams, it will be better fried. For spices, I used ground red and black pepper, but you can add any others you like with chicken.

2. STEP 2

   

   Rinse the chicken well with cold running water and pat dry with paper towels.

3. STEP 3

   

   Turn the chicken onto its back and cut down the middle of the breast, leaving the back intact.

4. STEP 4

   

   Turn the chicken onto its belly and open it well. Cover with cling film. Take a meat mallet and give the chicken a good tap on all the bones and joints to give the chicken a flat appearance.

5. STEP 5

   

   Crush the garlic through a garlic press, I don’t have one, I grated it on a fine grater, you can just chop it finely. Mix garlic, salt and spices into a homogeneous paste, you can add a little oil.

6. STEP 6

   

   Brush the chicken well with the mixture from the back first.

7. STEP 7

   

   Then from the inside. Leave the chicken to marinate for at least half an hour. It’s better if you have three hours left, but you can do it that way. Heat the frying pan well, I use a cast iron grill pan, but it can be any one that cooks well and is the right size. Grease it with oil and place the chicken.

8. STEP 8

   

   Often a cast iron lid press is included with a cast iron grill pan or sold separately; if you have one, press the chicken with this press. If not, then you can use improvised means. Place something flat on top: a plate, a lid, a board, a frying pan, like mine. And place the load. It can be anything heavy: a heavy jar, a brick, a pan of water, which my mother used to make with a manual meat grinder when I was a child.

9. STEP 9

   

   Fry for about twenty minutes until golden brown, then turn the chicken over to the other side.

10. STEP 10

    

    And again cover with a cast iron lid-press or make a structure from a plane and a weight. Fry until done, about half an hour.

Comments on the recipe

Stepanka

09.09.2023

4.9

I cook tobacco chicken according to a slightly different recipe.

Moderator Ksenia

09.09.2023

4.8

I cooked classic chicken tabaka for dinner in a frying pan under pressure. This is an excellent simple, satisfying and tasty dish made from a minimum of ingredients. My chicken weighed about 1.5 kg. From the spices I added coriander (1 tsp) and cardamom (pinch). The chicken was marinated for about 1 hour. The chicken was fried in a cast iron frying pan. The press was built from a large plate and a jug of water. The chicken was fried for 30 minutes on one side and 35 minutes on the other. In one hour, the chicken was well fried and turned out very tasty, tender and aromatic. The meat is soft and juicy. In addition to the excellent taste, I also liked the fact that preparing such chicken is not difficult. And active time is spent to a minimum.katushafin, thank you very much for the recipe!

Milada

09.09.2023

5

Well, chicken tabaka is still a Georgian dish, so for me it’s only adjika. I don’t experiment with other sauces, I find it delicious with adjika - amazingly aromatic, awesomely crispy and juicy, with pepper mmmmmm yummy!!!

LuSey

09.09.2023

4.8

I made it too Thanks for the recipe, I added a little more garlic.

BLUE-EYED

09.09.2023

5

Hello Katyusha! Happy video debut! Decided to switch to a different format, what do you think?! It’s easier to cook something dynamically... After frying, I grease the chicken with garlic sauce and let it stand while the meat rests, then it’s very tasty. And the garlic was burning, then a Georgian woman on vacation told me how to do it. You're great, you're trying something new...