Any National cuisine has a unique color and features. Georgian cuisine is rich in many world-famous dishes, but I would like to pay special attention to chakhokhbili. This dish is made from fat pheasant, which was raised at home. Since it is problematic to find a pheasant in urban conditions, you can take a chicken as a replacement. Chakhokhbili is also prepared from lamb, duck, beef and even turkey.
Chakhokhbili from chicken - a step-by-step classic recipe
The secret ingredient of real chakhokhbili is regan, better known as basil. This fragrant seasoning in combination with cilantro gives the dish a unique taste. Cilantro is used in almost every dish of Georgian cuisine.
To cook chakhokhbili, you will need a large frying pan with thick sides and a bottom. Perfect option - Cast-iron pan. Alternatively, you can use a cauldron, gosling or duckling.
Products:
- Chicken meat - 2 or more kg;
- Tomatoes - 5 pcs;
- Onions - 5 pcs;
- Garlic - 3-5 cloves;
- Basil and cilantro - 1 bunch;
- Bulgarian pepper - 2 pcs;
- Khmeli-suneli;
- Salt, hot ground red pepper and ground red paprika.
Important! When carving a chicken, it is necessary to separate the fat and the oil gland from the carcass.
Let's start cooking!
- The meat must be washed, cut into pieces for servings. Be sure to leave the skin and fat. After that, rinse again.
- Wipe the meat with a towel and put in a dry frying pan. For cooking classical chakhokhbili do not use fat and oil. The dish is prepared with the chicken's own fat, so to speak. own juice. The chicken laid out in a pan is stewed over low heat with the lid closed.
- Ripe tomatoes are cut crosswise and poured with boiling water for 3 minutes. After this procedure, it will be easy to remove the skin. Peeled tomatoes are very finely chopped. Important! In winter time fresh tomatoes do not have the necessary palatability and therefore it is better to add concentrated tomato paste to chakhokhbili or, even better, tomatoes canned in their own juice.
- Stew the meat for 20 minutes and then put the chopped tomato into the pan. Add salt and simmer over low heat for another 15 minutes.
- Onion and pepper should be cut into half rings. First, onion, cilantro and chopped regan are added to the dish and stewed for 10 minutes. Further, chakhokhbili is added bell pepper and all other spices. Chakhokhbili is different spicy taste, but you can always make adjustments to the recipe if spicy is not to your taste. In this case, only suneli hops are added. Important! Red pepper is added at the end of cooking, as it is not recommended to boil it.
- At the very end of the cooking process, garlic in the form of cloves is added to chakhokhbili. It is not necessary to stew meat with garlic. Just give the dish time to brew and you can start eating.
Chakhokhbili in a slow cooker
For those who are always in a hurry on business, but at the same time great gourmets, we suggest using the chakhokhbili recipe in a slow cooker. A slow cooker allows you to cook dishes at an accelerated pace without losing the taste component of the issue.
Products:
- Ham - 2 pcs;
- Vegetable oil;
- Onions - 2 pcs;
- Regan and cilantro - 1 bunch;
- Tomatoes - 3 pcs;
- Red Bell pepper- 3 pcs;
- Garlic - 3-4 cloves;
- Khmeli-suneli;
- Salt and pepper.
Let's start cooking!
- Ideally, the legs should be soaked for 2-3 hours. If there is no time at all, then it is enough just to rinse them thoroughly and cut into 3-4 pieces with bone and meat. The slow cooker is put on "Baking" and in this mode the meat is fried for 5 minutes. Next, vegetable oil is added, and the chicken is removed from the multicooker.
- The onion is cut into cubes and cooked in the oil in which the chicken was fried. Tomatoes are cut into slices and added to the onion. After 3-4 minutes, the chicken is laid out for frying, and with it also pepper, cut into half rings, spices and tomato paste. If there is not enough liquid, you can add half a glass of water. The lid of the multicooker must be closed and the dish should be cooked in the "Extinguishing" mode for 30-40 minutes.
- 5-7 minutes before the end of cooking, garlic cloves and chopped herbs are added to the dish.
Chicken Chakhokhbili with walnuts and tomatoes
There are a lot of ways to cook chakhokhbili from chicken, but the most famous of them is chicken with nuts and tomatoes. The set of products is absolutely identical to the first chakhokhbili recipe above. You just have to add to the list Walnut and 50 gr. butter.
Important! Suneli hops are added at will, as walnuts, herbs, spices and garlic create an already bright taste palette.
Let's start cooking!
- Cut the meat and stew with onions. Instead of vegetable oil used for frying butter. It takes 10-15 minutes to roast. This is enough to cook the chicken.
- Next, fill the chicken with water so that the meat is hidden under it. Cook for 15 minutes.
- Mix nuts with tomatoes. The best way to do this is in a blender. Pour the resulting mixture into the broth and throw in the bay leaf. Important! Make sure that the tomatoes are added to the broth with the chicken already cooked.
- Mix all the ingredients thoroughly and let it boil for another 5-7 minutes. Add herbs and garlic. After boiling, close the pan or cauldron and remove from heat.
Chakhokhbili from chicken with eggs
Products:
- Breast - 500 gr;
- Onion - 250 gr;
- Tomatoes - 2 pcs;
- Garlic - 2 cloves;
- Eggs - 2 pcs;
- Bay leaf - 3 pcs;
- Suneli hops;
- Dry ground cilantro - 1/2 tsp;
- Fresh cilantro and parsley - a bunch;
- Ground hot pepper - 1 tsp;
- Butter - 70 gr;
- Vegetable oil - 50 ml;
- Salt.
Cooking steps:
- Before cooking, the breasts must be marinated. The meat should be put in the refrigerator for half a day.
- The marinade is made from following products: 3 tbsp salt and sugar; 1 tbsp tomato paste; tomato paste; Garlic; Bay leaf; 1 liter of water.
- Dissolve sugar and salt in water. Then add garlic, tomato paste and bay leaf. Dip the meat into the resulting mixture and leave it in this form for half a day.
- Marinated meat is ready for cooking. First, chop the onion, tomatoes, cilantro and garlic very finely. Pour oil into a hot frying pan, put the chicken and simmer, stirring, over low heat for 15-20 minutes.
- Pour the butter mixed with onion into the pan and fry for 15 minutes. Don't forget to stir the chicken and onion so they don't burn. After that, you can add tomatoes and fry for 5 minutes. Then throw garlic, dry cilantro and suneli hops. After 5 minutes, pour in the beaten eggs, mixing them thoroughly with other products. Another 2-3 minutes and the dish is ready. Chakhokhbili is served hot and topped with parsley and cilantro.
Chakhokhbili with chicken and wine
Since Georgia is famous for its wines, they are often added to dishes. Chakhokhbili was no exception.
Products:
- Onions - 5 pcs;
- Chicken - 1 pc;
- Tomatoes - 4 pcs;
- White dry wine- half a glass;
- cilantro - 1 bunch;
- Sea salt;
- Ground black pepper.
Let's start cooking!
- Cut the meat, getting rid of the fat along the way. Finely chop the onion and fry it in the fat cut from the chicken. When the onion becomes translucent, add a piece of butter so that the onion does not burn.
Chakhokhbili - universal dish and various ingredients can be added to it.
Products:
- Chicken - 1 pc;
- Onions - 2 pcs;
- Tomatoes - 3 pcs;
- Bulgarian pepper - 1 pc;
- Lemon - half;
- Garlic - 4 cloves;
- Potatoes - 3 pcs;
- Butter - 100 gr;
- Fresh greens - 50 gr;
- Spices;
- Salt.
Step by step cooking process:
- Put the oil in a cauldron with thick walls and heat over low heat until melted. After that, diced onion, fry in this oil.
- Put the finished onion on a plate, and add the chicken, cut into pieces, into the cauldron. Fry the meat for 5-10 minutes under a closed lid, after which it is necessary to drain the juice from the cauldron into a separate bowl, which stood out from the chicken. Now the chicken can be thoroughly fried over high heat until golden brown.
- Put onion with oil in a cauldron, add lemon juice and crushed garlic. In this composition, the meat is cooked for 5 minutes.
- During this time, finely chop the tomato, potatoes, peppers and vegetables and add to the meat. Now you can add to the meat and vegetables the juice that was drained when frying the chicken. Put spices and salt to taste and cook the dish for another 10 minutes over medium heat. 5 minutes before the end of cooking, chopped fresh herbs are added to chakhokhbili. That's it, the dish is ready. Bon Appetit!
It is believed that white sauces are ideal for chicken. But only those people who have not tried the real Georgian chakhokhbili think so. This bird is tomato sauce will win any heart.
At the same time, the dish is very simple and affordable. Here are collected best options chicken chakhokhbili. The recipes describe the cooking process step by step and give valuable recommendations.
Chakhokhbili from chicken - general principles of cooking
Initially, pheasant was used for chakhokhbili, but now it is difficult to find such a delicacy product, so it is replaced with chicken. Traditionally, one carcass is taken. The bird is washed, chopped into pieces or simply cut into joints, then fried until half cooked. Then combined with other ingredients.
What else is added to chakhokhbili:
Onion;
Tomatoes, tomato sauces or pasta;
Bulgarian and hot peppers;
Butter;
Spices are always added to the dish, traditionally this is a seasoning from a bag of suneli hops. But you can take a substitute from the chicken mixture, add some herbs, ginger. Be sure to add greens to chakhokhbili: cilantro, parsley, basil, a sprig of mint, rosemary, oregano can go. But all this is added not after cooking, as we are used to, but 5-10 minutes before the end. Greens should be stewed with other products, give them a taste.
Classic Georgian chicken chakhokhbili (recipe, step by step with secrets)
A traditional version of the Georgian chakhokhbili made from chicken. The recipe explains step by step how to make the dish not turn out to be an ordinary stewed bird in a tomato. We take small pieces of chicken, parts do not matter.
Ingredients
A kilogram of chicken;
2 large sweet peppers;
0.5 pod of hot pepper;
Three onion heads;
Five tomatoes;
2/3 st. l. hops-suneli;
Basil and cilantro;
Five cloves of garlic;
50 grams of butter.
Cooking
1. Rinse the chicken, dry the pieces with napkins. Moisture should not remain on them.
2. Put a thick-walled saucepan or a large frying pan on the stove, heat it up, but do not add oil to it.
3. Put the chicken on a well-heated dry surface. Fry the pieces on both sides until a light crust for about a couple of minutes, you do not need to reduce the fire, let it be strong. The bird must be roasted in its fat. If the chicken is young and lean, then you can add a little butter or just grease the pan.
4. Take a second frying pan, put oil in it, it is better to use a piece of butter or its mixture with vegetable oil. Put on the stove.
5. Peel the onion, cut into half rings. Cut the peppers in half lengthwise, take out the internal contents and also cut into half rings.
6. Pour the onion into the melted butter, fry for good fire until golden brown, transfer to the chicken fried on a dry surface.
7. After the onion, add the Bulgarian pepper cut into half rings into the pan. We cook it for several minutes so that the vegetable has a pleasant aroma. And also pour it to the chicken.
8. We cut each tomato with a cross. We put all the tomatoes in a bowl, pour boiling water from the kettle. In a minute hot water to add, to merge cold water, remove the skin.
9. Cut the peeled tomatoes into small cubes, pour a saucepan with chicken and other vegetables on top.
10. Put the saucepan on the fire again, but now cover and simmer over low heat for about half an hour. The juice from the tomatoes will stand out, a lot of sauce will appear.
11. It's time to get into flavors. Peel the garlic, chop. Grind greens and half a pod of hot pepper. You can take a whole pod if you like spicy dishes.
12. Add salt and suneli hops to the chicken. This seasoning will give chakhokhbili a special flavor.
13. Mix everything thoroughly, cover again and simmer until the chicken is soft. If it is not homemade, then 10-15 minutes is enough.
14. Now add greens, hot peppers, garlic. Stir, cover and simmer for 5-7 minutes so that the aromatic ingredients share their taste with the bird.
15. Serve chakhokhbili as an independent dish or in combination with rice, pasta, any vegetable side dishes.
Chakhokhbili from chicken and potatoes (recipe, step by step and in detail)
Potato version of chakhokhbili made from chicken. The recipe tells you step by step how and when to add a vegetable to a dish, what spices are better to use, what is better not to do.
Ingredients
Chicken (small);
A pair of onion heads;
Head of garlic (small);
Three potatoes;
100 g plum oil;
0.5 lemon;
Three tomatoes;
Bulgarian pepper;
50 g fresh parsley, cilantro and a couple of sprigs of basil;
1 tsp spices hops-suneli;
Cooking
1. Cut the onion into large half rings, you do not need to grind the vegetable too much.
2. In a cauldron or in a saucepan, run the butter, fry over high heat until golden brown.
3. We take out the whole onion in a bowl, try not to grab the oil.
4. We wash the chicken, chop it, dry the pieces, put them in a cauldron. Cooking for a couple of minutes. As soon as juice begins to stand out from the bird, cover and simmer for about five more minutes.
5. We drain all the juice from the cauldron with oil into a bowl, but do not throw it away, it will still be needed. Fry chicken until light brown.
6. We return the previously browned onion to the chicken.
7. Add chopped garlic, suneli hops, stir. Fry everything together for a couple of minutes to enhance the aroma of spices.
8. Take half a lemon and squeeze all the juice into the cauldron.
9. Peel the potatoes, cut into strips. Add to pot with chicken.
10. Cut the bell pepper into strips and also send it to the dish. You can chop it into strips or crumble into cubes, as you like.
11. Cut the tomatoes into cubes or slices. You can peel the skin by pouring boiling water over the tomatoes. Or just cut the vegetables in half and grate. We put it all in a cauldron.
12. Now you need to return the chicken juice with fat, which we previously poured from the cauldron into a bowl. And at the same stage we put salt in chakhokhbili.
13. Cover, simmer everything together for about fifteen minutes, the potatoes should become soft.
14. Chop a large bunch of mixed greens, add to the dish. We stir. Add chopped chili pepper if desired.
15. Cover, leave chakhokhbili to stew over low heat for another five minutes. At the end, before serving, stir the dish thoroughly to lift the products from the bottom.
Simple chicken chakhokhbili in a slow cooker (step by step recipe with tomato)
A variant of a very tasty, but lazy chicken chakhokhbili. The recipe step by step reveals all the intricacies of cooking a Georgian dish in a slow cooker. The sauce will be prepared with the addition of tomato paste, it will turn out to be very bright and rich, and walnuts will give a special flavor to the dish.
Ingredients
A kilogram of chicken;
Two sweet peppers;
Half a glass of nuts;
Three tomatoes;
2 tbsp. l. tomato paste;
A pod of hot pepper;
2 tbsp. l. vegetable oils;
Four cloves of garlic;
Pair of bulbs;
0.5 tablespoons of suneli hops;
2 tbsp. l. butter;
Cooking
1. Prepare the chicken according to all the rules, chop into medium pieces.
2. Lubricate the multicooker cup with a small piece of butter, leave the rest for now.
3. Turn on the frying or baking mode. We look at the features of our multicooker, someone likes to fry on a standard program, someone likes baking more.
4. Put the chicken pieces in one layer and fry on one side for five minutes, then the same amount on the other side. We do not close the lid.
5. Remove the chicken from the multicooker, add the rest of the butter and pour in a couple of tablespoons of vegetable oil, leave to heat up.
6. Quickly cut onions. If the heads are not large, then we make half rings. If the bulbs are weighty, then it is better to use quarters of rings, that is, straws. Drop into hot oil, fry until translucent.
7. We cut the Bulgarian pepper into strips and also throw them into the multicooker bowl after the onion, let them warm up for now.
8. Cut the hot pepper, throw it right away, let the taste evenly diverge in the dish.
9. We return the chicken to the slow cooker, we continue to cook chakhokhbili in the same mode without a lid.
10. Add tomato paste, stir. If it is very thick, then dilute with a couple of tablespoons of water. Stir the chicken in the tomato and continue heating to make the color of the sauce more pronounced.
11. Tomatoes can be scalded, peeled, but you can simply grate so that the skin remains in your hands. We send everything to the multicooker bowl, pour 0.5 cups of boiling water.
12. We rearrange the program to the extinguishing mode. Cover, cook chakhokhbili for 15 minutes.
13. Nuts need to be ground or simply chopped into small pieces.
14. We cut the greens. We take parsley or cilantro, you can add a little fresh or dry basil to them.
15. Peel the garlic cloves, chop. Its quantity can be adjusted.
16. Open the multi-cooker saucepan, salt the dish, throw nuts, add greens, prepared garlic and close the lid again.
17. Stew chicken chakhokhbili for about ten more minutes.
To make the color of the sauce bright and saturated, you can add tomato paste or the most common ketchup.
If chakhokhbili is breaded and served with cereal side dishes, then it is better to make more sauce. But it is wiser to add not ordinary water, but tomato juice or broth.
Chakhokhbili can only be cooked from chicken breast, it will turn out to be a dietary option, but remember that this part of the chicken carcass does not like long-term cooking or stewing, in this case it turns out to be dry and tough.
Chakhokhbili - delicious National dish colorful Georgia. And in the preparation of meat and vegetable sauces Georgians know a lot! Take at least Georgian chicken satsivi, the legendary mtsvadi shish kebab or kharcho soup. Today I propose to cook chakhokhbili from Georgian chicken. Initially, the dish was prepared from pheasant, later homemade chicken became the main ingredient. The bird is cut into small portions, fried, and then stewed in a cauldron with vegetables. And even though appearance ready meal more like a stew, in Georgian cuisine it, like satsivi, is usually called a sauce.
Chakhokhbili is a very popular dish, and there are a lot of recipes for its preparation. It's like with Ukrainian borscht- each family has its own, the most delicious and proven cooking option. Here I want to offer the most delicious recipe Georgian dish-chakhokhbili, which I have ever tried. This classic recipe chakhokhbili, slightly supplemented by Georgian chefs.
Ingredients (for a cauldron with a capacity of 3.5-5 liters):
- 1 large chicken (2 kg);
- 3 large or 6 medium tomatoes (1 kg);
- 6 medium onions (1 kg);
- 100 ml dry white wine "Chardonnay" or others;
- 150 g sweet and sour plum(8-9 medium pieces);
- 2 small bell peppers (200 g);
- 5 cloves of garlic;
- 30 g butter;
- 100 g cilantro or parsley;
- 5 g of hot red pepper (1-2 rings);
- 1 tbsp with a hill of ucho-suneli;
- 1 tbsp with a slide of Imeretian saffron;
- vegetable oil for frying;
- black ground pepper or a mixture of peppers to taste;
- salt to taste.
Cooking chakhokhbili from Georgian chicken, a step by step recipe with a photo
1. Rinse the chicken thoroughly and blot with paper towels.
The chicken in the dish is used with bones, so we arm ourselves with a sharp knife or hatchet for meat and proceed to butchering. We separate the wings and legs from the carcass, cutting off the joints. We cut the carcass lengthwise, dividing it into the back and brisket. We will not use the back, it will be possible to cook soup or broth separately from it.
2. Cut the legs into 3 parts: first, separate the drumstick along the joint, then cut the thigh lengthwise into 2 more parts.
3. We cut the wings along the joints, each into 3 parts, but we will use only 2 parts. The remaining trimmings of the wings are also sent to the soup set. We cut fat from the carcass - it is perfect for frying.
4. Chicken fillet cut lengthwise into 2 parts, and then into several more parts across.
5. Pour a little odorless vegetable oil into the pan and heat it up. Lightly sprinkle the heated oil with salt so that it splashes less, and put the chopped legs and wings into the pan. Our task is for the chicken to grab on top with a crust, but not release the juices. Therefore, we fry it over high heat, do not cover it with a lid.
6. When the chicken meat grabs a delicious golden crust, turn it over and fry on the other side.
7. Lightly grease a large cauldron with vegetable oil and put the fried chicken pieces into it. In the same pan where the legs and wings were fried, now lay out the chopped chicken breast. The fact is that white meat is very tender in its structure and quickly seizes during heat treatment. Therefore, it takes a little less time to fry pieces with white meat.
8. Fry also over high heat until golden brown.
9. We move to a cauldron.
10. Fill with white dry Chardonnay wine.
11. Salt and pepper the chicken, mix. We cover the cauldron with a lid and leave the chicken to languish in wine, set the fire a little less than average.
12. Cut the skin of the tomatoes as shown in the photo.
13. Put the tomatoes in a deep bowl and pour boiling water. We leave for 10 minutes.
14. Put the plum in a saucepan, add 0.5 tbsp. water. Since we need a concentrated plum taste in the sauce, we do not need to pour a lot of water. Cover with a lid and send to the stove, set the fire to minimum. Just in case, we make sure that the water does not evaporate and the drain does not burn.
15. Drain the water from the tomatoes. Remove the tough skin with a knife.
16. Cut the peeled tomatoes.
17. By this time, the chicken was already well thawed and saturated with wine aroma. Put the tomatoes in a cauldron, cover with a lid and simmer over medium heat.
18. The plum has become soft and released some juice - it is ready.
19. Cool the plum a little and wipe it through a sieve. Set aside, we'll need it later.
20. And how are things with chakhokhbili? The tomatoes have already let out the juice, the chicken is stewed in it, everything is fine. Lightly stir the dish.
21. While the sauce is stewing, prepare the sweet pepper. We clean it from the stalk and seeds, wash and cut into strips.
22. Cut the onion into thin slices.
23. In the pan where the chicken was fried, spread the chopped chicken fat and, if necessary, add a little vegetable oil.
24. Spread the onion, mix with a spatula and fry over medium heat until half cooked.
25. Add 30 g of butter to the onion.
26. Stir to melt the butter and remove the onion from the heat.
27. While we were preparing the onion, the sauce has reduced a little and some of the liquid has evaporated.
28. Add fried onions to the cauldron.
29. Fry sweet bell pepper in a pan until half cooked.
30. We shift the pepper into a cauldron and mix gently.
31. Very finely chop the red hot pepper.
32. Pour the pepper into the cauldron. Salt and pepper Chakhokhbili, add Imeretian saffron and utskho-suneli.
33. Mix a little, then add pre-mashed plum puree.
34. Mix, make a minimum fire.
35. Grind greens. Traditionally, cilantro is added to Georgian chakhokhbili. But it can be replaced with the usual parsley. Squeeze the garlic with a garlic press.
36. We remove the cauldron from the burner, pour it into chicken sauce herbs and garlic.
37. Immediately mix. In a hot dish, greens with garlic will reveal their flavor. Let the sauce sit for another 10 minutes.
38. Chakhokhbili from Georgian chicken is ready. But it is desirable to serve the dish with a side dish, very delicious option becomes , which can be seen in the photo. Tender, juicy and amazing fragrant chicken in tomato sauce is waiting for everyone to the table! Bon Appetit!
Chakhokhbili from chicken is a rather controversial name, because in Georgian, chakhokhbili means something like “pheasant stew”.
With pheasants, as you understand, we are tense, so we will make chakhokhbili with chicken. It's fast enough, it takes me a total of 50 minutes, a maximum of an hour.
There are a lot of recipes and variations of this dish, the invariable basis is as follows: chicken meat stewed in tomato juice with onions, herbs and spices, usually without adding water.
An unusually tasty and original thing with a specific texture of chicken meat and an indescribably aromatic sauce.
Side dishes are not accepted in Georgia; traditionally, chakhokhbili is served with dried white bread. Well, if we wish, we can also allow a neutral side dish of the type or vermicelli suitable for the occasion - with fragrant chicken gravy it will turn out awesome! So, my favorite version of chakhokhbili.
To create chakhokhbili from chicken, we need:
- 1.4-1.5 kg of chicken (I use chilled thighs for this purpose)
- 5-6 medium onions
- 1 can of tomatoes in their own juice (700 ml)
- 4 garlic cloves
- 1 teaspoon of basil + 1 teaspoon of ground coriander (or 1 tablespoon of suneli hops instead)
- red hot pepper on the tip of a knife
- 1-2 teaspoons of salt
- 1 teaspoon honey
Chakhokhbili from chicken, recipe:
Put the chicken pieces in a dry preheated frying pan and bake over low heat until pale golden on both sides for 15-20 minutes.
While the chicken is fried, peel the onion and cut into half rings or quarter rings, not too large.
Put the contents of the jar of tomatoes in their own juice into a thick-walled saucepan or duck dish, in which it is planned to bring chakhokhbili to readiness. Gently peel the tomatoes with your hands, it's not difficult at all.
We put the pan with the tomato mass on a small fire, add honey and bring everything together to a boil.
We transfer the fried chicken pieces to a saucepan with tomatoes, slightly drown in liquid, cover with a lid, simmer.
In the fat that was rendered from the chicken, fry the onion until soft.
We shift the fried onions into the pan, put salt, pepper, herbs, simmer under a closed lid for about half an hour.
Before the end of cooking, cut the garlic into cubes, put in a saucepan, mix, turn off the stove and let the chakhokhbili brew for about 10 minutes.
What to cook from meat - recipes
chicken chakhokhbili recipe
1 hour
150 kcal
5 /5 (1 )
If you don’t know how to make Georgian Chakhokhbili chicken dish, but really want to try it, stay with us and you will learn how easy it is to cook this very tasty and fragrant dish from available products. And we will also tell you what chicken chakhokhbili is served with, and what side dish will be the most suitable for it.
Poultry chakhokhbili recipe
Kitchen tools: cutting knife; cutting board; dishes for ingredients; tea spoon; tablespoon; 2 frying pans; serving utensils.
Ingredients
Step by step cooking
Step 1: Prepare the Ingredients
- Wash the chicken thighs well, pat dry and cut each thigh in half.
- Make a cross-shaped incision on top of the tomatoes, put them in a deep bowl or small saucepan and pour for 1 minute. boiling water. After that, get them out of the water, remove the peel and chop finely.
- Cut the sweet pepper in half, clean the insides, wash and cut into small pieces.
- Peel the onion, wash and cut into half rings.
- Peel, wash and finely chop the garlic cloves.
- Greens also need to be washed well, dried and finely chopped.
- Hot peppers also need to be washed, cleaned out the middle and finely chopped. If you want a spicier dish, you can put a whole peppercorn, but we will take half.
Step 2: cooking chicken chakhokhbili
- For this we need 2 frying pans. One frying pan must be heated, put chicken pieces in it and fry them on both sides, without covering with a lid and periodically turning the meat over.
- It takes about 15 minutes to roast. The second frying pan must also be heated, put the butter and fry the onion half rings until ruddy, add tomato paste or sauce, mix and put in a frying pan with meat.
- Then add tomatoes, pepper, salt, mix well and simmer over low heat for 20-25 minutes. under a closed lid.
- When the meat with vegetables is stewed, add garlic, suneli hops, sugar, herbs, hot peppers and mix.
- Stew meat with vegetables for another 10 minutes. Then remove the dish from the heat, let it stand for another 5 minutes, and can be served with a side dish.
Video of cooking chakhokhbili with Georgian chicken
After watching this video, you can visually familiarize yourself with the Georgian chicken chakhokhbili recipe, see the process of preparing the products and the preparation of this delicious dish.
Chakhokhbili from Georgian Chicken. Step by Step Recipe | YOU HAVE NOT TRIED THIS YET! | HOME RECIPES
Chakhokhbili is a traditional second dish of Georgian cuisine. Its name comes from the word "pheasant" and traditionally it is prepared from this bird, but nowadays chakhokhbili is made from chicken. The recipe for chakhokhbili is not complicated, and the dish turns out to be very tasty.
Chakhokhbili recipe:
1 kg chicken thighs;
3 medium tomatoes;
4 medium onions and hot pepper;
1 bell pepper;
greens, cilantro and parsley;
1 st. a spoonful of butter;
half a teaspoon of suneli hops;
30 grams of good tomato paste or tomato sauce;
6 cloves of garlic;
salt.
Chicken Recipe with Vegetables:
1 kg chicken thighs;
3 medium tomatoes;
4 medium onions and hot peppers;
1 Bulgarian pepper;
Greens, coriander and parsley;
1 tbsp. A spoon of butter;
Half a teaspoon of hops-suneli;
30 grams of a good tomato paste or tomato sauce;
6 cloves of garlic;
salt.
Wash chicken thighs well and pat dry with paper towels. Divide each piece into two parts.
Onion cut into half rings. Blanch the tomatoes, make a cross-shaped incision on each tomato, pour boiling water over it, let stand for about one minute. Remove from bowl and peel. Then cut into small pieces.
Bulgarian pepper cut in half, cut into a quarter rings, but not very thin. Finely chop the garlic. Cut greens.
Cut the hot pepper in half (half of the pod was used in the recipe), cut into small pieces. If there is no fresh hot pepper, you can replace it with ground red hot pepper.
Put the pieces in a hot, dry pan with a thick bottom. chicken meat.
fry up golden brown, turning frequently, uncovered and fry for about 15 minutes.
While the chicken is cooking in another pan, sauté the onion in the butter. Fry until soft. When the onion is browned, add the tomato paste.
Put the fried onion to the browned chicken, add the tomatoes, bell pepper.
Mix everything well and season with salt. Cover with a lid, simmer over medium heat for 20 minutes.
After 20 minutes, add chopped garlic, suneli hops, one teaspoon of sugar, for a harmonious taste, greens. Mix everything well.
Add hot pepper, cover and let simmer over low heat for 7-10 minutes.
Remove the finished chakhokhbili from the fire and let it brew for 5 minutes.
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https://i.ytimg.com/vi/62OFYBTxAJc/sddefault.jpg
https://youtu.be/62OFYBTxAJc
2017-04-25T07:30:03.000Z
What is Chakhokhbili served with?
This dish really needs to be served with a side dish, and one of the suitable options would be mashed potatoes, rice, buckwheat, wheat porridge or pasta. You can also serve vegetables, although there are a lot of them in the dish itself. If you are planning to go out into nature, chicken chakhokhbili can be easily cooked in a cauldron over a fire, and now we will tell you how to do it.
Chakhokhbili recipe with chicken in a cauldron at the stake
- Total cooking time: 50-60 min.
- Serving Amount: 5-6 pcs.
- Necessary utensils and accessories: cauldron: cutting board; knife; wooden spatula; teaspoon and tablespoon.
Ingredients
We will need exactly the same ingredients as described in the previous recipe, just add prepared water, about 1 liter.
Step by step description of the cooking process
Video of cooking chakhokhbili with chicken in nature
In this video you can see how easy it is to cook this dish in the field, and most importantly, it is also very tasty!
Chakhokhbili. Georgian cuisine. Cooking in a cauldron on a fire.
Chakhokhbili (Georgian ჩახოხბილი) is a poultry stew, a national Georgian dish.
It was originally made from pheasant (Georgian ხოხობი - [hohobi]), but now it is made from any poultry meat, and especially domestic chicken.
The dish is prepared from pieces of poultry fillet stewed in tomato sauce with the addition of spices and garlic. A characteristic feature of chakhokhbili is the preliminary (before stewing) so-called dry frying of the bird for 15 minutes without adding any fat.
Sometimes when preparing this dish, water is not added, the moisture in the dish is used only from vegetables, mainly onions. The rest is the interpretation of the chefs.
To prepare chakhokhbili, we needed: chicken, tomatoes, bell pepper, hot pepper chili, onion, parsley, dill, garlic, tomato paste, butter, salt, black pepper, suneli hops.
