Chakhokhbili is a popular Georgian poultry and vegetable dish. Most often, chakhokhbili is made from chicken pieces, with onions, garlic, tomatoes and cilantro. This tasty, bright, original, time-tested dish can be an alternative to the usual and boring chicken dishes. And it’s not difficult to cook chakhokhbili - there would be good products. In this article, Culinary Eden will reveal all the secrets of cooking chakhokhbili from chicken.
They say that since ancient times this dish was made from pheasant and was called hohobi. Now chakhokhbili is made mainly from chicken (chakatmuli), sometimes from duck, and even more rarely from quail. There are a lot of variations in the preparation of chakhokhbili, every century something was added to the basic rather simple recipe, and about a hundred years ago, tomatoes and red peppers were finally entrenched in chakhokhbili, for which we once again say thanks to Columbus.
This ancient Georgian dish has two secrets. The first is that the pieces of poultry must be fried without any fat right in the pan (stewpan), quickly using a spatula and not allowing the meat to stick to the bottom. And the second one is complementary: the main liquid for the final stewing of the dish is contained in the onion, and that is why it is very important not to make a mistake with its volumes. Simply put - there should be a lot of onions. Let's make a reservation, "dry" roasting is suitable only for fatty poultry and is shown only to experienced cooks and experienced housewives. If you are planning to cook chakhokhbili for the first time, and have never tried dry frying meat in your life, we recommend using vegetable oil and heating your frying pan well.
All other additives and ingredients are at the discretion of the chefs and hospitable Georgian mothers. What will be in the house, then mom will put in chakhokhbili. The tomato will be - put, pepper, basil - put. And garlic and a bunch of cilantro are always in every Georgian house. Variations with spices are also very numerous. Sometimes everything ends with a spoonful of hops-suneli (ucho-suneli), but it happens that the mood suggests adding a little homemade adjika and a dash of black pepper, and maybe some parsley, carrots, and chili peppers. Chakhokhbili from chicken is valuable in that it allows you to cook yourself in different ways and does not let you get bored with a dogmatic recipe.
How to cut chicken for chakhokhbili 
Yes, ready-made chicken sets are sold in pieces with the signature “chakhokhbili”. They are twice as expensive as just chicken and supposedly save our time. You can buy them. Or you can buy a whole chicken, cut it with a sharp knife or a meat hatchet in 5 minutes, and send the skeleton to boil in broth - the next day you will make a wonderful chicken soup or risotto. If you went this route, cut off the legs and wings from the chicken carcass, cut them into convenient pieces. The chicken for chakhokhbili must be cut along the joints, first pressing intensively with the point, then cutting with the heel of the knife. One chicken is enough for 4-8 servings of chakhokhbili.
What must be in chicken chakhokhbili
Chakhokhbili requires: chicken, onion, garlic, herbs and salt. Since modern chakhokhbili is simply unthinkable without red, we can say that tomatoes are also obligatory. Very tasty chakhokhbili is obtained with sweet pepper and cilantro - do not be too lazy to find them. No cilantro - substitute parsley. For volume and abundance of red hues, you can add chili and carrots, for spiciness - adjika, for flavor - a mixture of hops-suneli spices. If you do not like spicy, add ground coriander and a little black pepper for flavor instead of adjika and chili.
How to cook chicken chakhokhbili
Prepare all the ingredients in advance: cut and chop the chicken, chop the onion, chop the tomatoes and peppers, prepare the garlic cloves, spices and salt so that everything is in separate bowls and at hand. You will also need a mortar and pestle or a blender (combine). It is convenient to cook Chakhokhbili in a small cauldron or wok, but a frying pan with high sides or a thick-walled pan with a thick bottom is also suitable.
Fry the pieces of chicken (duck, quail) in a well-heated pan for 7-10 minutes, stirring constantly (do not let it stick). Add chopped onion, wait until the onion becomes transparent, add crushed tomatoes (you can chop with a blender, or you can finely chop with a knife). At the same time, you can add peppers and carrots. Reduce the flame and crush the garlic with cilantro, adjika or spices and salt in a mortar. Don't forget to leave some fresh herbs for topping the finished dish! Add garlic paste to the chicken, tomatoes and onions and simmer until tender over low heat. Sprinkle with chopped herbs when serving. Chakhokhbili is very good friends with chilled dry white wine.
See, it's simple. And now detailed recipes chakhokhbili:
Traditional chakhokhbili from Tinatin Mzhavanadze
Ingredients (8-10 servings):
whole chicken (1.5 kg),
5-6 onions,
1 kg of tomatoes,
3-4 garlic cloves,
1 bunch of cilantro, basil, parsley,
1 carrot
1 Bell pepper,
1 teaspoon of adjika,
1 teaspoon of ucho-suneli (hops-suneli),
1 teaspoon ground coriander,
3-4 st. spoons vegetable oil,
salt.
Cooking:
Chop the onion, prepare the garlic cloves, tomatoes, peppers, wash the herbs, prepare the spices. You will need a mortar and pestle and a frying pan with high sides or a cauldron.
Rinse the chicken and divide into 12 pieces along the joints. Heat up the oil and fry the chicken pieces. Add chopped onion. Finely chop the tomatoes or chop with a blender and send to the chicken. Interpret the garlic with herbs, add spices and send to the chicken. Stir, cover and reduce heat. Simmer until done.
Chakhokhbili with chicken and potatoes
Ingredients:
1 chicken
4 bulbs
4 potatoes
1 kg of tomatoes,
25 g butter,
1 bunch of parsley, dill, cilantro, basil and savory,
½ st. mint spoons,
½ st. tarragon spoons,
1 teaspoon coriander
1 teaspoon hops-suneli,
1 teaspoon of Imeretian saffron,
salt.
Cooking:
Boil potatoes. Chop the chicken into pieces, put in a heated cauldron and fry in hot oil. Add chopped onion and butter. Reduce the heat a little and fry for about 5 minutes. Add tomatoes, chopped potatoes. A few minutes before cooking, add spices and chopped herbs. Cover with a lid, turn off the heat and let stand on the stove. Total cooking time 35-40 minutes.
Chakhokhbili with wine
Ingredients:
1 chicken
4 onion heads
2 sweet peppers
5 tomatoes,
½ glass of wine
30 g butter,
green cilantro, basil and parsley,
1 chili pepper
1 teaspoon hops-suneli,
¼ tsp Imeretian saffron,
salt.
Cooking:
Rinse the chicken, cut into small pieces, pat dry with paper towels. Cut the onion into half rings, chop the garlic. Remove the seeds from the peppers and cut them into half rings.
In a deep frying pan, saucepan, cauldron or wok, heat the oil, fry the chicken pieces over high heat for 5-7 minutes. Add onion, fry with chicken until translucent. Add tomatoes, peppers, garlic and spices. Salt. Add wine. Simmer for 20-25 minutes over low heat. At the very end, add chopped greens (leave a little for sprinkling the finished dish) and simmer for another 3-4 minutes at minimum heat under the lid. Sprinkle with chopped fresh herbs when serving. Serve with wine.
Chakhokhbili with tomato paste
Ingredients:
1 chicken
2 onion heads
3 cloves of garlic
2 tbsp. spoons tomato paste or tomato puree
1 st. a spoon wine vinegar,
½ cup dry white wine
2 tbsp. spoons of port or Madeira
2-3 tbsp. tablespoons of vegetable oil
greenery,
black pepper,
salt.
Cooking:
Rinse the chicken, dry it, chop into portions, put in a heated cauldron with heated oil. Place chopped onion and garlic there, add tomato paste, vinegar, wine, pepper and salt. Close the lid and simmer over low heat for 40 minutes. Sprinkle with chopped herbs when serving.
Chakhokhbili from chicken legs
Ingredients (8-10 servings):
2 kg chicken legs,
6 large onions
6-8 cloves of garlic
1 kg of tomatoes,
2 lemons
3 art. spoons of tomato paste
1 st. a spoonful of wine vinegar
1 glass of white wine
a large bunch of greens (cilantro, parsley),
peppercorns,
1 st. a spoonful of hops-suneli,
salt.
Cooking:
Cut the legs into pieces, fry in a deep frying pan or cauldron. Add chopped onion, tomato paste, garlic, tomatoes, vinegar, peppercorns and wine. Slice the lemons and add to the chicken. Salt. Simmer for 40 minutes over low heat. Sprinkle with chopped herbs before serving.
Quick chicken chakhokhbili recipe
Ingredients:
1 kg chicken fillet,
5 bulbs
5-6 tomatoes,
4 cloves of garlic
1 teaspoon hops-suneli,
2 tbsp. spoons of white wine
5 st. tablespoons of vegetable oil
greenery,
salt.
Cooking:
Chicken fillet rinse, cut into pieces. Chop the onion and garlic finely. Scald the tomatoes with boiling water and remove the skin. Grind the tomatoes with a blender into gruel.
Heat the oil in a frying pan, fry the fillet for a couple of minutes, add the onion, garlic and tomato mass. Add wine, salt, spices and simmer for about 10-12 minutes covered.
Before serving, decorate the dish with chopped herbs. Serve with chilled dry white wine.
Chakhokhbili from chicken is wonderful, simple and very tasty dish. Cook any recipe with pleasure, do not spare herbs and onions, and you will definitely succeed. Bon Appetit!
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. Cut the chicken fillet 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 in a pan until half cooked sweet bell pepper.
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 v tomato sauce waiting for everyone at the table! Bon Appetit!
Chakhokhbili refers to Georgian cuisine. The name comes from the Georgian word "hohobi" - a pheasant. Many years ago, it was customary to cook a dish from a whole carcass of this bird, but today it is a good substitute for chicken. Below we will tell you how to cook chakhokhbili from Georgian chicken, we will tell you all the nuances of preparing a delicious hearty dish.
The classic chicken chakhokhbili recipe is incredibly tasty. The bird cooks quickly enough, and the dish can be served even to festive table, abandoning the usual baked drumsticks.
- chicken legs - 1.2 kg;
- tomatoes - 3 units;
- onions - 2 units;
- a bunch of basil and cilantro - 1 each;
- small hot pepper - 1 unit;
- garlic - 3 cloves;
- suneli hops - 1 tsp;
- butter - 1 table. l.
How to cook chakhokhbili step by step:
- Rinse the legs and cut into legs and thighs. Fry until golden brown on all sides.
- Peel the tomatoes and cut into cubes. Stew with meat for a quarter of an hour.
- Chop the onion and sauté in a separate pan until light appetizing golden. After laying out to the meat and tomatoes, continue cooking for about half an hour.
- Finely chop the garlic and herbs, add to meat and vegetables, send spices and finely chopped hot peppers there. Simmer another 5-7 minutes.
Pairs well with rice or mashed potatoes.
On a note. To peel off the tomato skin well, scald the fruits with boiling water.
in Georgian
Chakhokhbili from Georgian chicken is usually cooked with wine.
- whole chicken or legs - 0.7 kg;
- onions - 3-4 heads;
- carrots - 2-3 units;
- tomato puree - 350 g;
- dry wine. red - 350 ml;
- garlic - half a head;
- dry or fresh herbs;
- butter;
- suneli hops, basil and dry cilantro - a good pinch each;
- coarse salt, red and black peppers - to taste, approximately ⅓ tsp. without a slide;
- Lavrushka - 1-2 units.
How to cook chakhokhbili:
- Rinse and dry the meat, if necessary, cut into medium-sized pieces and fry, periodically turning over.
- Three vegetables and chop, simmer with butter in a separate bowl for five to seven minutes. It is recommended to use a small deep saucepan. We spread tomato, wine, spices and herbs to the vegetables. Mix well to evenly distribute the added ingredients. Simmer for another seven minutes on a very quiet fire under the lid. The sauce is ready!
- We shift the chicken into the sauce, salt, cover with a lid and leave to cook for forty minutes. The fire must be slow.
With walnuts and tomatoes
Ingredients of chakhokhbili with a nutty twist:
- chicken thighs - 6 pcs;
- onions - 2 units;
- carrots - 1 unit;
- Bulgarian pepper - 1 unit;
- tomatoes - 2-3 units;
- garlic - 4 cloves;
- chipped kernels walnuts- half a glass;
- ground paprika - a pinch;
- hops-suneli - tea. lies. with a slide;
- fine salt - table. lies. without a slide;
- black pepper and herbs to taste.
Rinse the thighs and fry on all sides. You can remove the skin if you wish. In the process, add herbs and salt, cook for 10 minutes, then transfer to a baking dish with a lid.
In the same pan where the thighs were fried, sauté the onion cut into half rings until transparent, then you can add grated carrots, peppers in thin strips, and after a few minutes - peeled and mashed tomatoes. Cook for a few minutes, then pour out the ground or just finely chopped nuts, pressed garlic and spices. Stir the contents of the pan throughout the process - the excess liquid should evaporate, and the sauce will turn out thick.
Preheat the oven to 200 degrees. Cover the thighs with sauce, cover and bake for about half an hour.
With added egg
For the dish you will need:
- chicken fillet - 0.5 kg;
- onion - 0.25 kg;
- tomatoes - 2 units;
- garlic - a pair of cloves;
- eggs - 3 units;
- Lavrushka - 3;
- sweet pepper - 1;
- dried fenugreek or suneli hops, cilantro or coriander - ½ tsp each;
- fresh cilantro - 20 g;
- hot pepper - 1 tsp;
- butter - 70 g;
- vegetable oil and salt.
Marinade:
- salt and sugar - 3 tbsp. l.;
- tomato paste - 1 tbsp;
- garlic - 1 large clove;
- lavrushka;
- distilled water - 1 l.
First of all chicken breasts rinse, cut into cubes and marinate for 12 hours in marinade. To prepare the marinade, you just need to mix all the ingredients until a homogeneous liquid, and cut the garlic into slices and add with a couple of bay leaves.
After the set time, you can start cooking the dish itself. Cut the onion, pepper and tomatoes into medium cubes, chop the cilantro, press the garlic, or grate on a fine grater.
Fry in a frying pan vegetable oil breast for a quarter of an hour, stirring. After putting the onion and a piece of butter, continue cooking for another ten minutes.
Add tomatoes, simmer for a few minutes. Then add pepper, garlic, dry herbs. Continue to cook while stirring for 5 minutes.
Beat in the eggs, mix and cook for a few more minutes. Sprinkle with chopped fresh herbs before serving.
On a note. Recipes can be used to prepare a Georgian dish in a slow cooker. A kitchen assistant will help you save as much as possible taste qualities. The scheme is slightly different - meat and sauce are fried in turn, into which the chicken is immersed and cooked in the “Stew” mode for half an hour.
Chakhokhbili with chicken and wine
Ingredients for a delicious chakhokhbili with a light fruity note:
- chicken carcass;
- a pair of large onion heads;
- 5-6 tomatoes;
- 4 cloves of garlic;
- 100 ml of white wine;
- a bunch of cilantro;
- table. lies. hops-suneli;
- salt;
- pepper;
- oil for frying;
- 30 g plums. oils;
- hot pepper.
Rinse the carcass, divide the joints into legs, breast, thighs and wings. It is very convenient to do this with special kitchen scissors. Cut the breast into small pieces. Keep all the pieces the same size. The spine does not need to be used in this recipe, it can be used for soup.
Slightly boil the plums until soft, then rub them through a sieve to make a slurry.
Peel tomatoes, cut into small pieces.
Chop the onion in half rings, chop the cilantro finer.
Cut the garlic as small as possible - it should not stand out too much in the overall flavor range.
Fry the chicken in vegetable oil, salt and pepper. Oil can be omitted if poultry is used. Then you can fry without the use of butter, because there is bird fat. Cook for a few minutes until golden.
Pour in the wine and simmer for ten minutes. Excess liquid will evaporate, leaving only a light wine taste.
Add suneli hops and tomatoes, mix well. Stew without a lid for five minutes, then cover and cook for a third of an hour. Stir gently from time to time. If suddenly the liquid runs out - pour in a little water.
In the meantime, lightly fry the chopped onion in vegetable oil, then put the butter, and simmer for another 10 minutes.
Add onion and plum puree to vegetables and chicken. Simmer for 10 minutes, add a couple of minutes before the end hot pepper, herbs and garlic.
According to the classics, this dish is served as an independent dish, without a side dish. A glass of red wine complements the taste of chakhokhbili.
On a note. Cilantro can be replaced with parsley, but the dish will take on a slightly different sound.
Georgian chakhokhbili with potatoes
A hearty full-fledged dish will turn out if you add potatoes to it:
- chicken legs - 1.5 kg;
- onions - 2 heads;
- garlic - 3 cloves;
- tomatoes - 4 units;
- potatoes - 5 units;
- salt and spices;
- butter.
Rinse the chicken well and pat dry with paper towels. Then rub well with a mixture of cooked spices and leave to soak slightly.
In the meantime, prepare all the vegetables - wash, peel.
Heat up a frying pan and fry the chicken pieces without oil. Don't forget to turn them over periodically so that the crust is even on all sides. When the meat acquires a ruddy crust, move it to a saucepan, and pour the remaining juice (if any) from the pan into a separate bowl. Pour a small amount of oil into a saucepan and fry the chicken legs now in it for 10 minutes.
Press the garlic, cut the potatoes and onions into medium cubes. By this time, the chicken will be fried with butter and you can add onions to it, cook for about five minutes.
Remove the skin from the tomatoes and chop in a convenient way - chop finely, or pass through a blender. Put the tomatoes to the meat along with the potatoes, mix well and, covered with a lid, continue to simmer for a third of an hour.
Wash and chop greens. Together with part of the garlic and spices, add to the chicken after the allotted time, simmer all together for another 5 minutes.
Stir the remaining garlic with the juice from under the chicken, remaining after the first frying, pepper the mixture. To mix everything. This will be the sauce that is poured over a portion of the finished chakhokhbili before serving.
Chakhokhbili from chicken is a rather controversial name, because in translation from 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 own juice(700ml)
- 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 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.
Initially, fragrant chakhokhbili in Georgian cuisine was prepared from pheasant meat. Which is not surprising, because the name of this dish comes from the word "hohobi", which translates as pheasant. But if even in the farthest corners of your refrigerator you do not find game traditional for Chakhokhbili, do not be discouraged. After all, modern chefs have rewritten the old classic recipe a little less than completely. Therefore, today we will cook chakhokhbili from tender chicken in Georgian. Step by step recipe with a photo is a must for those who prepare this fragrant " business card"Caucasus for the first time. After all, at first you can get a little confused: what to add to chakhokhbili and what to fry on. Although we deftly replaced the main ingredient with a more affordable one, chicken chakhokhbili will include classic vegetables and spices - onions, tomatoes, hot peppers, cilantro and other aromas. Read more about this below.
What you need to take to cook chakhokhbili in Georgian:
Cooking chicken chakhokhbili:
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To prepare the dish, you can take a whole carcass of a young chicken or chicken, as well as legs, thighs, and drumsticks. If the bird is whole, cut it into portions. Pluck out the rest of the plumage. Cut off areas of rough skin near the bones and excess fat. Wash the chicken. Pat dry with paper towels. |
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Fry the chicken in a skillet without fat at medium heat. Turn the pieces occasionally to keep them from burning and toasting evenly. In 10-15 minutes, the chicken should be golden brown. |
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In the meantime, take care of the tomatoes. You will need fleshy, juicy tomatoes. Make a cross cut on each of them. Drop into boiling water. Blanch for a minute. Remove carefully with a slotted spoon. Once the tomatoes have cooled down a bit, peel them off. Cut the pulp into small cubes. If it is not juicy enough, you can add a little tomato paste. Of course, this is not quite Georgian, but this way chicken chakhokhbili is better soaked in fragrant gravy. |
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Transfer the tomato cubes to the golden chicken. Then you can add a spoonful of tomato paste diluted in 100 milliliters of water or broth. If the paste is too sour, add and stir a pinch of sugar, this will balance the taste of chakhokhbili. |
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Stir. Cover with a lid. Simmer chicken in tomatoes over low heat for 10-12 minutes. |
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In the meantime, the chicken is stewing, prepare the other ingredients of the Georgian chakhokhbili. For example, onions. It will need a lot. For this amount of chicken, take 2-3 onions. Clear. Cut into moderately thick half rings, as in the photo. |
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Fry it until soft in a separate frying pan or in a saucepan in a small amount of butter. Just keep in mind that this type of fat starts to burn very quickly. Therefore, you can mix it with a drop of olive oil. |
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Add the fried onion to the chicken. Stir. Cover again. Simmer another 25-30 minutes. During this time, the chicken should be fully cooked. |
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Peel the garlic. Finely chop. |
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Also cut a piece hot pepper. If you like dishes "with a spark", take half a medium pod. For moderate sharpness of chakhokhbili, a third part will be enough. Be sure to remove the seeds before grinding. Wash your hands, knife and cutting board thoroughly after cutting. In general, it is advisable to work with this type of pepper with gloves, otherwise you can get burned. If there is no fresh spice, add 1/2 tsp to the chicken. ground seasoning. |
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Add chopped ingredients to skillet. Also, hops-suneli, Imereti saffron, fresh or dried coriander (cilantro) and other spices common in Georgian cuisine are put in chicken chakhokhbili. You can add a pinch of dry adjika. In a word, there is no single recipe. Stir and simmer for another 2-3 minutes. |
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Sprinkle with fresh herbs. Chakhokhbili in Georgian is usually served with pita bread or white bread, pouring over the sauce in which the chicken was languishing. But if you really want to cook a side dish, you can boil pasta or potatoes. Serve chakhokhbili hot or warm. |
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Orientally pleasant-spicy appetite!
