Chicken Tabaka (Tapaka)

Tobacco chickens (tapaca) are something that’s really delicious. We’ve been cooking them for three days straight.

Ingredients

Directions

Chicken Tabaka

We take a chicken weighing no more than 1 kg, mine, and dry with paper towels. We put the chicken on the back and cut it in half, but not the end, just the breast. We take the inside out and open the chicken.
We put the meat on the board with a cut-down and we cover it with a plastic bag. We hit it with a kitchen hammer to break the bones and the wheezing.
On both sides, we sprinkle the chicken with salt and pepper. We rub the spices well. Leave it for 30-60 minutes or overnight.
We pour olive oil on the pan and squeeze garlic through the press. We add paprika, red and black pepper, basil.
Reduce the fire to a minimum and inject tomato juice. Take out 2 minutes.
We take a cast-iron frying pan and heat it with melted oil (or butter with vegetable).
Send the chicken to the pan with wings down. Switch on the middle light and cover the lid, which is smaller than the pan. We put a heavy load on top and heat it for 8-14 minutes.
We roll it over and grease it with tomato sauce. Fry the tobacco chicken on the other side, set the weight for 8 minutes.
Chop up the dill and send some in the sauce.
We soak the finished tobacco chicken with sauce.

Bon appétit

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Chicken Tabaka (Tapaka)

Ingredients

Directions

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