Tobacco chickens (tapaca) are something that’s really delicious. We’ve been cooking them for three days straight.
Summary
| Prep Time | 60 mins |
| Cook Time | 30 mins |
| Total Time | 90 mins |
| Course | Main Dish |
| Cuisine | Georgian |
| Servings (Default: 2) |
Ingredients
Ingredients- Chicken – 600-700 g
- Large salt
- Black pepper
- Hot red pepper
- Garlic – 4-6 teeth
- Basil
- Paprika
- Tomato juice – 200 ml
- or ketchup – 100 g
- Dill – to taste
- Melted oil
Print Recipe
Pin Recipe Instructions
Chicken Tabaka
- Pat dry a 600-700g chicken with paper towels. Place it breast-side up and cut down the center of the breast, then open the chicken flat.
- Place the chicken on a cutting board, cover with plastic wrap, and pound with a meat mallet to break the bones throughout.
- Season both sides with salt and black pepper, rubbing well. Refrigerate for 30-60 minutes or overnight.
- Heat melted oil in a pan over medium heat. Press in 4-6 garlic cloves, then add paprika, hot red pepper, and basil.
- Reduce heat to low, add tomato juice, and cook for 2 minutes.
- Heat a cast-iron skillet over medium-high heat with melted oil until hot.
- Place chicken wings-down in the skillet. Cover with a lid smaller than the pan, place a heavy weight on top, and cook for 8-14 minutes on medium heat.
- Flip the chicken, brush with the tomato sauce, cover again with the weight, and cook for 8 minutes on medium heat.
- Chop dill to taste and stir into the remaining sauce.
- Pour the sauce over the cooked chicken to serve.
Bon appétit
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