Tobacco chicken in adjika with butter

Chicken with crispy brown crust is so good! Pamper your loved ones! Tobacco chicken has been one of the most beloved dishes of Georgian cuisine for many years. However, sometimes it is called "tapaka chicken", where the last word means a kind of lid for a frying pan. That is, it is a lid without a handle, flat. The culinary recipe of this dish has many variations, where it is proposed to rub the chicken with a variety of products: salt mixed with pepper, garlic ground with salt and even sour cream. Personally, I have always loved the option with adjika, moreover, the market, not the store. In my opinion, the food in this case becomes more fragrant.

Milada

The author of the recipe

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Composition / ingredients

servings:

Adjika (or 2)

Butter

Chicken (or chicken)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 18 g

Fats 53 % 20 g

Carbohydrates 0 % 0 g

250 kcal

GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

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So, we cut the chicken carcass along the abdomen, lay it back up and go through it several times with a hammer to beat off the meat so that the carcass becomes flat (do not overdo it!). The skin of the chicken should be in place, and therefore it is better to tar it in order to remove all the hairs and feathers. Now we thoroughly coat the carcass with adjika on both sides. This seasoning is salty in itself, so you can add salt only to taste. We throw butter into the pan, lay the chicken, cover it with a plate, and put a press on top (I have a suitable stone from the seashore for this case). It will take about 20 minutes to fully cook each side of the chicken.