Chicken Tapaka (Dish of Caucasian Cuisine)
by Editorial Staff
Chicken tobacco (tapaka chicken) is a popular dish of Caucasian cuisine. It is chicken fried with garlic, pepper, and spices.
Cook: 1 hour 30 minutes
Servings: 4
Ingredients
- Chicken – 2 carcasses
- Spices and seasonings (salt, black pepper, and sweet peas, bay leaf, ground black pepper, ground paprika, thyme) – 5 tablespoon.
- Garlic to taste
- Vegetable oil – 5 tablespoon.
- Ghee cow butter – 30 g
Directions
- For some reason, I remembered one meal. On one of my trips to the Union on vacation (yes, this is me talking about the times when the Union was still in the yard …) my friends and I went to “Aragvi”. If anyone does not know what it is, I will not explain. It seems to me that this is a useless work, telling what it was like in the early eighties.
So, if you do not get more detailed, I remembered the local “Aragvi” chickens of tobacco. And so, you know, I wanted to crunch this fried-fragrant bird, which already … !!!
What to do, remnants of the past cursed by modern liberal-democrats … It
was this desire that led me to a shop in one of the villages that are located around our pond. And in this shop there was such a pair of birds. Never imported any, but what neither is ordinary, village.
- True, a detailed examination revealed, that is, a perfect confirmation of the naturalness of the birds was found. Their, so to speak, home origin and the absence of any chemical nasty things. What confirmation? Yes, that’s it….
And how to deal with it? Yes, just everything. We take such a device. Simple and, by the way, very necessary in the household. It costs a penny, but its usefulness and areas of application … In general, I advise you to buy and use. - This time I used it like this. And everything turned out neatly, quickly and efficiently. The skin, however, is slightly cracked, but this is nothing.
- After that, the chickens must be cut. But not really, but rather a cut. On the breast.
The carcass seems to unfold. Then you have to work hard and clean everything inside. What is superfluous. All sorts of films there, blood clots and unnecessary veins. - Then the carcasses must be well washed and dried. It is best to do this with paper towels.
- And then the carcasses must be beaten off. But without fanaticism. I didn’t have a special hammer, so I took a crush. And so that nothing flies, does not splash, cover the bird with a film. Very convenient for a clean environment.
- According to the precepts of connoisseurs and the laws of the genre, further chickens should be marinated. Remember what was written there at the beginning? About garlic, peppers and spices … So let’s do the marinade.
Let’s take a few peas of black and allspice, a couple of bay leaves. And all these leaves and peas must be crushed. In a mortar. So that it doesn’t work out fine. It would be best, of course … But I don’t have a mortar here either, so I crushed all these peppers and lavrushka with a crush.
And then to this set he added salt, red paprika, ground black pepper, and a spoonful of thyme. It would also be nice to have coriander, but alas.
And then mix everything well. This is where a mortar would be needed, which does not exist. Therefore, I again crumpled a little with a crush.
Garlic. The amount depends on the taste. Chop it finely. I advise you not to press, but to chop. - Fill the resulting mixture with vegetable oil. It was possible, of course, to take something tasty, aromatic, but it seemed to me that a simple, sunflower-seed would be better. Without unnecessary aromas to. In general, I took the most, I repeat, simple and unflavored. Don’t pour too much. A maximum of seventy grams.
We send the garlic in the same bowl. To the rest of the ingredients of the marinade.
And mix everything thoroughly. Very good. To dissolve the salt. Well, okay, let it not “dissolve”, but evenly distributed throughout the marinade. Although, it will settle anyway, you will have to stir again “before”.
And then cover the bowl with a saucer and set aside for an hour. So that all aromas and tastes come together in one line … marinade. - And after an hour, rub the birds with the resulting composition. First, on the one hand.
- Then rub just as well on the other side.
Then I put the birds in a bowl, covered them with a plate, put a load on top, and put them in the refrigerator. - They stood there for a day … Almost.
And in the morning … in the morning I took out the tapa.
Tapa is such a frying pan. It looks like this. Or something like this. True, some say that a real tapa – it also has a cover with a screw. For better gripping (or pinching?) Of the product lid.
Just in case. Don’t ask where I got it. I don’t remember. I got caught in some selpa.
And the cover of this tapa matches it. The same cast iron and very heavy. So that, then, fried in tapa to press it. Strong.
Then we put the tapa together, that is, cover it with a lid and put it on fire. Let it be worth it. It doesn’t take long, but it needs to warm up well for twenty minutes.
Why, ask, warm? Here’s a look at the result and, if anything, do as I do, and your cast-iron dishes will always be ready for new achievements. If, of course, the dishes are really genuine cast-iron, and not a cocoa-thread “Teflon-thinking of us always”! - I wanted to limit myself “on the street” only to preparing tapa for use, but then I decided to fry the tobacco chickens over an open fire. True, it is winter outside, and although it is not very frosty, the wind is today. And not July, honestly, affectionate. As soon as these fishermen sit on the ice all day? .. It’s cold. But! I decided … And I will !!! Out of harm.
We take out a bowl of chickens. Look, what they have become. Pickled, fragrant. It seemed to me that the bird would not completely fit into the tapa, so I cut it in half. Not along, of course. Across. - The pan has warmed up well. Look, like ghee from cow’s butter … or rather, how this butter reacted in the pan !!! And I added some vegetable oil. Just a spoon, literally, one and a half tablespoons. Even less. The oil warmed up slightly, without fanaticism.
- And then he put the bird there.
- I put the lid on top. Why put it down? Yes, because this is not a lid, but a cast-iron stove … honestly.
- I cooked for twenty minutes. Why so long? And all for the same reason – winter is outside. And the breeze. Although not very frosty, still. Therefore, even though there is fire from below, there is wind from above. Cold.
Then he turned the bird over. - And again put the lid on top. I roasted the chicken tobacco for another fifteen minutes. You only need to stir a little chicken after about five minutes. His skin is tender, sticks.
- That, in fact, is all. Marinade for chicken tobacco turned out to be just what you need. As I said, you could add a bit of coriander seeds. But, in general, everything turned out very tasty.
There is only one remark. From my own feelings. Do not take birds weighing more than five hundred grams. Then they will be better fried, crunchier, and much tastier.
Angela for you at your meal!
Also Like
Chakhokhbili (Caucasian Chicken or Duck Dish)
Do you like chicken? Then this step-by-step recipe is for you. According to the same recipe, you can cook chakhokhbili from the duck in Georgian. Cook: 1 hour Servings: 6 Ingredients Chicken or duck- 1 pc. Butter – 30 g (to taste) Bulb onions – 1 pc. Salt...
Tobacco chickens (tapaca) are something that’s really delicious. We’ve been cooking them for three days straight. Ingredients Chicken – 600-700 g Large salt Black pepper Hot red pepper Garlic – 4-6 teeth Basil Paprika Tomato juice – 200 ml or ketchup – 10...
Braised Chicken Caucasian Style
The perfect braised chicken caucasian style recipe with a picture and simple step-by-step instructions. More...
Chicken Tobacco (Tapaka) With Lime
Tobacco chicken prepared according to this recipe turns out to be juicy, soft, and very tasty, with an appetizing golden-brown crust. Its aroma is simply magnificent – it combines the freshness of lime, mouth-watering garlic, and spicy notes of cumin. The...
Chicken Tabaka (Tapaka) in a Pan
Prepare chicken Tabaka (tapaka) according to my recipe – and you will understand how simple and delicious it is. Cooking in an ordinary frying pan, under an impromptu press. We cook such a chicken almost every week Ingredients Chicken – 1 pc. (0.9-1 kg) O...
Top 10 Dishes of Azerbaijan Cuisine
Azerbaijan is a distinctive country with an ancient history. This region is unique. Due to its geographic location, it is equally close to the Middle East, the Transcaucasus, and Eastern Europe. For many centuries, this state has been enriched with tradit...
10 Popular Dishes of Armenian Cuisine
The dishes of Armenian cuisine are an unimaginable pleasure for a gourmet and an excellent accompaniment to elite alcoholic drinks of Armenian production. The cuisine of Armenia is considered one of the oldest in Europe and is distinguished by a large num...
Top 10 Popular Dishes in Ghanaian Cuisine
Ghanaians have a rather simple but very aromatic cuisine. Most dishes consist of large chunks of stew or fish, usually served with staples such as rice or yams. Onions and chili peppers, along with tomatoes, palm nuts, and broth, are the basis for most st...
10 Most Delicious Dishes of Belarusian Cuisine
Belarusian cuisine! How many feelings this phrase evokes in anyone who once got acquainted with national Belarusian dishes. Juicy, appetizing, hearty Belarusian food is no doubt popular with everyone. Traditionally, many Belarusian dishes are made from po...
Indian Cuisine: 10 Dishes to Try in India
Indian cuisine is a whole bunch of incredible spices, wonderful combinations of various vegetables with tender meat or cheese, a fantastic riot of tastes. In this country, they know how to make a gastronomic masterpiece from the simplest products. No wond...
Of course, there are many ways to prepare chicken, although the principle is the same – it is fried under load. I offer you my version of cooking this fragrant, delicious chicken. Cook: 40 mins Servings: 4 Ingredients Chicken – 1 pc. (up to 0.9-1 kg) Vege...
The perfect franconian cuisine recipe with a picture and simple step-by-step instructions. More...
Chicken Tobacco from Georgian Cuisine
A time-tested, long-established recipe in our kitchen is tobacco chicken. The recipe for making chicken tobacco came to us from Georgian cuisine. In the original, this chicken is called “tapaka”, from the name of the type of pan that was used for this dis...
The perfect indian chicken dish recipe with a picture and simple step-by-step instructions. More...
The perfect polynesian chicken dish recipe with a picture and simple step-by-step instructions. More...
10 Main Dishes of Albanian Cuisine: What to Try for a Tourist
Albanian cuisine echoes Turkish and Balkan classics. However, the locals skillfully adapted it for themselves. They love meat, fresh vegetables, aromatic spices. We will tell you what food is worth trying in Albania for every tourist. Names, photos, and d...
10 Main Dishes of Belgian Cuisine: What to Try for a Tourist
Belgian cuisine is not only about the legendary chocolate or waffles. And in Brussels tourists are not imposed on Brussels sprouts at all – here is completely different street food. Eateries across the country offer home-style, simple, hearty dishes, whil...
10 Main Dishes of Brazilian Cuisine: What to Try for a Tourist
Brazilian cuisine is all about meat, seafood, and mouth-watering street food. National dishes in the country are not prepared for the sake of tourists – the locals themselves willingly eat them. Therefore, feel free to eat in eateries or buy street food. ...
10 Main Dishes of Chinese Cuisine: What to Try for Tourists
Chinese cuisine is about noodles, golden caramelized meat, plump steamed dumplings, juicy vegetables, and a fantastic mix of unusual flavors. Even if you are going to Hainan, and not too colorful Beijing or crazy Shanghai, you will have a chance to get to...
10 Main Dishes of Cuban Cuisine: What to Try for Tourists
The basis of Cuban cuisine is beans, rice, meat, and vegetables. Locals have come up with dozens of dishes from these ingredients. They add unusual sauces, aromatic herbs, and aromatic spices to the base products. The result is small masterpieces “out of ...
Comments for "Chicken Tapaka (Dish of Caucasian Cuisine)"
 |
 |
 |
 |
Best Food Ideas
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|