home > German Shepherd > Cooking chicken chakhokhbili according to classic Georgian recipes. Chicken chakhokhbili Set for chakhokhbili

Cooking chicken chakhokhbili according to classic Georgian recipes. Chicken chakhokhbili Set for chakhokhbili

Chakhokhbili is a delicious national dish of colorful Georgia. And Georgians know a lot about cooking meat and vegetable sauces! Take Georgian chicken satsivi, the legendary mtsvadi kebab or kharcho soup. Today I propose to cook Georgian chicken chakhokhbili. Initially, the dish was prepared from pheasant, but later domestic chicken became the main ingredient. The bird is cut into small portions, fried, and then stewed in a cauldron with vegetables. And although the finished dish looks more like a stew, in Georgian cuisine it, like satsivi, is usually called sauce.

Chakhokhbili is a very popular dish, and there are many recipes for its preparation. It’s like with Ukrainian borscht - each family has its own, most delicious and proven version of preparation. So I want to offer the most delicious recipe for the Georgian dish chakhokhbili that I have ever tried. This is a classic chakhokhbili recipe, 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 other;
150 g sweet and sour plums (8-9 medium pieces);
2 small bell peppers (200 g);
5 cloves of garlic;
30 g butter;
100 g cilantro or parsley;
5 g hot red pepper (1-2 rings);
1 tbsp. with a slide of utskho-suneli;
1 tbsp. with a heap of Imeretian saffron;
vegetable oil for frying;
ground black pepper or a mixture of peppers to taste;
salt to taste.

Cooking Georgian chicken chakhokhbili, step-by-step recipe with photos

1. Wash the chicken thoroughly and pat dry with paper towels.

The chicken in the dish is used with bones, so we arm ourselves with a sharp knife or meat hatchet and start cutting it up. We separate the wings and legs from the carcass, cutting off at the joints. We cut the carcass lengthwise, dividing it into the back and breast. We will not use the back, it will be possible to cook soup or broth from it separately.

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 at the joints, each into 3 parts, but we will only use 2 parts. We also send the remaining wing trimmings to the soup set. We trim the fat from the carcass - it is excellent for frying.

4. Cut the chicken fillet lengthwise into 2 parts, and then crosswise into several more parts.

5. Pour a little odorless vegetable oil into the frying pan and heat it up. Lightly sprinkle the heated oil with salt so that it splashes less, and place the chopped legs and wings in the frying pan. Our task is for the chicken to grab the crust on top, but not release the juices. Therefore, fry it over high heat, without covering it with a lid.

6. When the chicken meat has set into an appetizing golden crust, turn it over and fry on the other side.

7. Lightly grease a large cauldron with vegetable oil and place the fried chicken pieces into it. In the same frying pan where the legs and wings were fried, now place the chopped chicken breast. The fact is that white meat is very tender in structure and quickly sets during heat treatment. Therefore, it takes a little less time to fry pieces with white meat.

8. Also fry over high heat until golden brown.

9. Transfer to the cauldron.

10. Fill with dry white wine “Chardonnay”.

11. Salt and pepper the chicken and mix. Cover the cauldron with a lid and leave the chicken to simmer in the wine, setting the heat to slightly less than medium.

12. Cut the skin of the tomatoes as shown in the photo.

13. Place the tomatoes in a deep bowl and pour boiling water over them. Leave for 10 minutes.

14. Place the plums in a saucepan, add 0.5 tbsp. water. Since we want concentrated plum flavor in the sauce, we don't need to add a lot of water. Cover with a lid and put on the stove, set the heat to minimum. Just in case, make sure that the water does not evaporate and the plum does not burn.

15. Drain the water from the tomatoes. Remove the tough skin with a knife.

16. Chop the peeled tomatoes.

17. By this time, the chicken had already cooked well and was saturated with the aroma of wine. Place the tomatoes in the cauldron, cover with a lid and simmer over medium heat.

18. The plum has become soft and released a little juice - it is ready.

19. Cool the plum a little and rub through a sieve. Set it aside, we will need it a little later.

20. How are we doing with Chakhokhbili? The tomatoes have already released their juice, the chicken is stewing in it, everything is fine. Lightly stir the dish.

21. While the sauce is simmering, prepare the sweet peppers. We clean it from the stalk and seeds, wash it and cut it into strips.

22. Cut the onion into thin slices.

23. In the frying pan where the chicken was fried, place the chopped chicken fat and, if necessary, add a little vegetable oil.

24. Add 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 until the butter melts and remove the onion from the heat.

27. While we were preparing the onions, the sauce reduced a little and some of the liquid evaporated.

28. Add fried onions to the cauldron.

29. Fry the sweet bell pepper in a frying pan until half cooked.

30. Transfer the pepper to the cauldron and mix gently.

31. Chop red hot pepper very finely.

32. Pour pepper into the cauldron. Salt and pepper Chakhokhbili, add Imeretian saffron and utskho-suneli.

33. Stir a little, then add the pre-mashed plum puree.

34. Stir and turn the heat to minimum.

35. Chop the greens. Traditionally, cilantro is added to chakhokhbili in Georgian style. But it can be replaced with the usual parsley. Squeeze the garlic using a garlic press.

36. Remove the casserole from the burner and add herbs and garlic to the chicken sauce.

37. Mix immediately. In a hot dish, herbs and garlic will reveal their aroma. Leave the sauce to soak for another 10 minutes.

38. Georgian chicken chakhokhbili is ready. But it is advisable to serve the dish with a side dish; a very tasty option, which can be seen in the photo. Tender, juicy and incredibly aromatic chicken in tomato sauce is waiting for everyone to eat! Bon appetit!

We suggest preparing chicken chakhokhbili at home - a popular Georgian dish. For the recipe we need a whole chicken carcass, juicy tomatoes, a large amount of onions, wine and aromatic additives. Preparing chakhokhbili is not difficult: first, the bird is lightly fried in a dry frying pan, and then stewed in juice obtained from the pulp of tomatoes.

During the process of simmering on the stove, the chicken meat becomes very soft, saturated with the smell of cilantro, garlic and the seasoning hop-suneli, popular in Georgian cuisine, resulting in the finished dish being incredibly tasty, aromatic, moderately spicy and very appetizing!

Ingredients:

chicken - about 1.5 kg;
fresh tomatoes - 500 g;
onions - 2-3 medium heads;
garlic - 2-3 cloves;
hops-suneli - 1 teaspoon;
tomato paste (optional) - 2 tbsp. spoons;
butter (for frying onions) - 30 g;
cilantro - a small bunch;
green basil (optional) - a small bunch;
dry white wine - 100 ml;
salt - to taste;
ground red hot pepper (or chili pod) - to taste.

Chicken chakhokhbili recipe with photos step by step

First of all, we cut up the chicken carcass - cut it at the joints into large portioned pieces. You should get approximately 12 pieces.
Heat a thick-bottomed frying pan over high heat without adding oil. Place a small batch of chicken pieces on a dry surface. Fry on both sides until lightly browned.
Remove the fried chicken from the pan and place in a large saucepan. We prepare each batch this way.
At the same time, peel and chop the onion heads into half rings. Fry in butter for 10-15 minutes (until soft and golden). Place the prepared onion slices into the pan with the chicken.
Remove the skin from the tomatoes. To do this, make cross cuts on the peel and pour boiling water over the tomatoes. After 5 minutes, rinse the hot vegetables with cold water and remove the steamed skin.
Cut the vegetable pulp into small pieces or puree it using a blender, place it in a saucepan with chicken and onions. If desired, add a couple of tablespoons of tomato paste to enhance the taste - this is especially true if chakhokhbili is prepared in winter, when it is difficult to find rich and tasty tomatoes. Mix the contents of the pan thoroughly.
Place the chicken in tomato sauce on the fire. Pour in the wine and, increasing the temperature to maximum, hold for 4-5 minutes (the alcohol should evaporate). Then reduce the heat and simmer the chicken under the lid for 20 minutes. We do not add water - the chicken should be cooked only in tomato sauce.
After the specified time, load finely chopped greens into the pan, squeeze out the garlic cloves, add salt, hop-suneli seasoning, hot ground pepper or fresh chili, chopped as finely as possible. Mix all the components of the chakhokhbili, and then continue to simmer the chicken for another 20 minutes (until fully cooked).
Serve the chicken chakhokhbili hot, sorting the poultry into deep plates along with tomato sauce. This dish is considered complete, so it is usually eaten without a side dish, as a snack with white bread, which is dipped in sauce.

Chicken chakhokhbili is ready! Let's start tasting the aromatic and satisfying dish! Bon appetit!

The name translates as “cooked pheasant”. Initially, this bird was the main component of the dish. In the modern world, chicken meat has easily replaced pheasant, making chakhokhbili more accessible.

However, the basic principles of preparing this dish remain the same - it is fried meat with the addition of tomatoes, onions, garlic and spices. This is the traditional classic recipe for chicken chakhokhbili. Existing thematic variations with the addition of pepper, eggplant, potatoes or nuts add additional zest to the main dish, making it richer and thicker.

But all chakhokhbili recipes never lose their essence: the bird is fried without adding oil and then stewed in its own juices with the addition of vegetable water.

Step-by-step classic recipe

Before you begin with various variations, you need to master the preparation of an ordinary, simple traditional dish. And the step-by-step preparation of chicken chakhokhbili will help you master the basics of the dish.

Ingredients for chakhokhbili:

Chicken – 1.2 kg
Tomatoes - 3 pcs.
Onion - 2 pcs.
Basil, cilantro - 1 bunch
Garlic - 4 cloves
Khmeli-suneli - 1 teaspoon
Salt - to taste

Cooking process:

Cooked chicken chakhokhbili can be served as an independent dish. Georgian lavash will be a great addition to it.

Georgian chakhokhbili for every taste

By adding certain components to a traditional recipe, you can achieve many variations of the same dish. It can be bright and festive or warm and homey. Several recipe options will tell you how to cook chakhokhbili on the stove or using a slow cooker.

Marinated breast with coriander

Since the chicken breast turns out to be dry during the cooking process, for such chicken chakhokhbili it must first be marinated and boiled.

What ingredients are needed:

Chicken breast – 1 kg
Onion - 3 pcs.
Tomatoes - 3 pcs.
Coriander – 20 g
Parsley - 20 gr
Hot pepper - 1 pc.
Wine vinegar - 50 ml
Oil - 6 tbsp. spoons
Bay leaf - 5 pcs.
Garlic - 4 cloves
Salt - to taste

How to cook:

Cut the chicken fillet into pieces and place in a deep bowl. Pour vinegar and water over the meat in a 1:1 ratio. Add the bay leaf and cook the chicken, stirring constantly. During cooking, the water and vinegar should evaporate. And only after that add other ingredients to the meat.
Finely chop the onion into cubes or thin half rings. Fry with oil until brown. Add onion to fillet.
Chop the garlic. Peel the tomatoes and chop into small cubes. Pour everything into the pan with the meat and simmer for 10 minutes.
Chop the hot pepper and chop the parsley. Add to chicken breast. Add fresh coriander seeds to the meat. Salt the dish to taste. Simmer the chakhokhbili for another 5-8 minutes.

Modern kitchen appliances significantly save cooking time. And low-calorie chicken chakhokhbili stewed in a slow cooker will be a wonderful dinner.

What you need for cooking:

Chicken – 1 kg
Large onion - 1 pc.
Garlic - 3 cloves.
Sweet bell pepper - 1 pc.
Tomatoes – 200 gr
Georgian seasonings - 1 teaspoon
Greens - 1 bunch
Khmeli-suneli, salt - to taste

Cooking chakhokhbili in a slow cooker:

Cut the chicken, legs or other ingredients into portions. Rinse and dry the meat.
Place the pieces of meat into the multicooker bowl. Add salt, a mixture of Georgian seasonings to your taste and suneli hops. Stir until the seasonings evenly coat each piece. Let the chicken sit for 10-15 minutes and absorb the aroma of the herbs.
Peel the onion. Scald the tomatoes with boiling water and peel them. Cut out the stem of the pepper and remove the seeds. Finely chop the garlic.
Grind all vegetables in a blender until smooth. Pour them over the meat in the slow cooker.
Cook chakhokhbili in a slow cooker on the “Stew” mode for about an hour. Chop a bunch of any greens. At the end of cooking, sprinkle everything with herbs and leave in the bowl for another 5-7 minutes.

With walnuts and tomatoes

Walnuts will give the dish a special taste. And the recipe for chicken chakhokhbili with canned tomatoes will allow you to cook it all year round.

What you will need:

Chicken - 1 pc.
Tomatoes - 1 can
Onion - 2 pcs.
Walnuts - 1 cup
Garlic - 6 cloves
Butter - 50 g
Chili - 1 pc.
Bay leaf - 2 pcs.
Cilantro - 1 bunch
Khmeli-suneli and salt - to taste

How to cook chakhokhbili with walnuts:

Divide a chicken weighing about 1.5 kg into small pieces. Fry each piece in a dry, hot frying pan. Get the meat golden brown. Place the pieces of meat in a deep bowl and pour the rendered fat into it.
Peel the onions and cut into cubes. Fry the onion in butter until caramelized. Then add it to the meat. Pour some water into the pan and simmer everything for about 8-10 minutes.
During this time, chop 1 cup of walnuts. It is best to use a blender or meat grinder in this case.
Beat 1 can of tomatoes in their own juice with a blender along with nuts. Pour the nut-tomato mixture over the chicken pieces. Add laurel leaves. Bring to a boil and cook the chicken for about 7 minutes.
Chop the garlic. Chop a large bunch of cilantro. Add garlic and herbs to the meat, add salt and suneli hops to taste. Mix everything, let the dish boil and bring to readiness over low heat. In 5 minutes the chakhokhbili will be ready.

Chicken and egg

In some areas of Georgia, chakhokhbili may be prepared with egg to thicken the tomato sauce. It goes well with meat and adds body to the dish.

Ingredients:

Chicken fillet - 1 pc.
Drumstick - 2 pcs.
Tomatoes - 3 pcs.
Onion - 1 pc.
Garlic - 2 cloves
Greens (cilantro, dill, basil) - 1 bunch each
Egg - 1 pc.
Utskho-suneli - 1 pinch
Salt, pepper - to taste

Preparation of chakhokhbili with egg:

Cut the chicken fillet into pieces. Fry all the meat until crusty.
Cut the onion into cubes and simmer it with the addition of chicken broth until transparent.
Peel the tomatoes and chop their pulp. Add to the onion and simmer the vegetables for 10 minutes.
Add fried fillet and drumstick to the vegetables. Pour in the broth and simmer for 25-30 minutes.
Finely chop all the greens. Chop the garlic. Add to dish. Add spices and salt and pepper to taste. Mix everything.
Beat the chicken egg thoroughly in a cup. Then pour it into chakhokhbili in a thin stream, stirring the sauce constantly. Boil the finished dish for another 5 minutes.

Male taste with wine

Meat and wine are a real masculine combination. Not a single gourmet will find fault with this chakhokhbili in Georgian.

Ingredients:

Chicken - 1 pc.
Onion - 200 gr
Tomato paste – 300 gr
Wine - 3 tbsp. spoons
Vinegar - 2 tbsp. spoons
Oil - 2 tbsp. spoons
Salt and spices to taste.

Cooking chakhokhbili in Georgian:

Wash and dry the chicken carcass. Divide the chicken into portions. Fry them in a deep frying pan.
When a crust appears, add diced onion to the pan. To prevent it from burning, you should add a couple of tablespoons of oil.
Dilute tomato paste with wine, vinegar and chicken broth (½ cup). Pour everything into the pan.
Salt the dish and season with spices. Simmer the chakhokhbili under a closed lid over low heat for 1 hour.

For mushroom lovers

Champignons are increasingly one of the main ingredients in cooking. By experimenting with them, you can achieve a new taste from an already familiar dish when preparing chakhokhbili.

Ingredients for chakhokhbili:

Chicken – 2 kg
Onion - 1 pc.
Tomatoes - 4 pcs.
Champignons – 300 gr
Carrots - 2 pcs.
Garlic - 5 cloves
Oil - 40 g
Salt, pepper, spices - to taste
Flour - 4 tbsp. spoons
Bouillon cube - 1 pc.
Greens - 1 bunch

How to cook chakhokhbili with mushrooms:

Rinse the chicken and cut into several pieces. Fry the meat over medium heat until golden brown. Transfer the pieces of meat into a deep bowl.
Prepare all vegetables and mushrooms: peel and chop. Onions - in cubes, carrots - in strips. First remove the skin from the tomato. Chop the tomato pulp itself. Cut the champignons into slices.
Fry the onion in a frying pan for a few minutes. Add carrots to it. Sauté everything for 4 minutes. Then add tomatoes and stir. After 3-4 minutes, add mushrooms to the vegetables. Add salt, ground pepper and spices to taste and continue to simmer over medium heat for another 10 minutes. Gradually add sifted flour to the vegetable sauce to thicken.
Dilute 1 bouillon cube in 1.5 liters of boiled water. Pour the vegetable mixture into the meat. Pour the broth over everything and mix thoroughly. Cook chakhokhbili for 40-50 minutes.
2-3 minutes before the end of cooking, squeeze the garlic on top of the dish. Cover with a lid and let sit for a few minutes.

Complex dish in a slow cooker

It is quite possible to prepare a hearty dinner without hassle. A dish with potatoes will provide calories and satiety. And cooking chakhokhbili in a slow cooker will help reduce your presence in the kitchen.

What you will need:

Chicken thighs - 4 pcs.
Potatoes - 5 pcs.
Onion - 2 pcs.
Tomatoes - 4 pcs.
Garlic - 4 cloves
Greens - 1 bunch
Salt and spices - to taste

How to cook chakhokhbili in a slow cooker:

Wash and dry chicken thighs can be pre-cut into pieces. Fry the meat in the “Frying” mode until a golden crust appears.
Fry peeled and thinly sliced onions (in half rings or cubes) until light brown. Transfer the finished onion to a slow cooker.
Peel the potatoes, cut into pieces and lightly fry in a frying pan. If you prefer soft, boiled potatoes, then place them with the meat without pre-frying.
Peel the juicy tomatoes. Cut the tomatoes into small cubes. Place in a slow cooker along with the juice.
Cook for 60 minutes on the “Stew” mode. During this time, chop the greens. 15 minutes before the end of cooking, pour it into the dish. Stir and continue simmering.
Chop the garlic. Add to the almost finished dish and simmer for another 15 minutes on the “Reheat” mode. To save time, garlic can be placed along with herbs.

A few useful tips will tell you how to prepare chakhokhbili so that it always turns out to be a real culinary masterpiece.

If it turns out that the chicken you are using is too lean and stringy, then contrary to the recipe, it should be fried with the addition of oil. This is wrong, but then at least it won't stick to the pan.
We should not forget that Georgian cuisine is characterized by a large use of onions. And therefore there should be enough for this dish.
Water is used extremely rarely in preparing chakhokhbili. Moisture for stewing is taken from tomatoes and onions. It's best to add red wine to the sauce.
Tomatoes in the dish should only be fresh and unground. Greenhouse winter tomatoes will not give the dish the desired aroma and juiciness. It is allowed to replace tomatoes with tomato paste.
An essential component of chakhokhbili is greens. It can be a bunch of one plant or consist of different herbs: cilantro, dill, parsley, basil.
For a rich taste and unforgettable aroma, you need to use a large amount of spices. Traditionally these are hops-suneli. But you can also add saffron, bay leaf, pepper.

What to cook with meat - recipes

chicken chakhokhbili recipe

1 hour

150 kcal

5 /5 (1 )

If you don’t know how to make a Georgian dish of chakhokhbili chicken, but really want to try it, stay with us and you will learn how easy it is to prepare this very tasty and aromatic dish from available ingredients. We will also tell you what chicken chakhokhbili is served with, and what side dish would be most suitable for it.

Recipe for making chakhokhbili from poultry

Kitchen tools: cutting knife; cutting board; utensils for ingredients; tea spoon; tablespoon; 2 frying pans; serving utensils.

Ingredients

Step-by-step preparation

Step 1: Preparing Ingredients

Wash the chicken thighs well, dry them, cut each thigh in half.
Make a cross-shaped cut on the top of the tomatoes, place them in a deep bowl or small saucepan and cover for 1 minute. boiling water After this, remove them from the water, remove the peel and finely chop.
Cut the sweet pepper in half, clean out the insides, wash and cut into small pieces.
Peel the onion, wash and cut into half rings.
Peel the garlic cloves, wash and finely chop.
The greens also need to be washed well, dried and finely chopped.
The hot pepper also needs to be washed, the middle cleaned and finely chopped. If you want a spicier dish, you can add a whole peppercorn, but we will use half.

Step 2: preparing chicken chakhokhbili

For this we need 2 frying pans. Heat one frying pan, place chicken pieces in it and fry them on both sides, without covering with a lid and turning the meat periodically.
Frying takes about 15 minutes. The second frying pan also needs to be heated, add butter and fry the onion half rings until golden brown, add tomato paste or sauce, mix and place in the frying pan with the meat.
Next, add tomatoes, pepper, salt, mix well and simmer over low heat for 20-25 minutes. under a closed lid.
When the meat and vegetables are stewed, add garlic, suneli hops, sugar, herbs, hot pepper and stir.
Simmer the meat and vegetables for another 10 minutes. Then remove the dish from the heat, let it stand for another 5 minutes, and you can serve it with a side dish.

Video of cooking chakhokhbili with chicken in Georgian

After watching this video, you can visually familiarize yourself with the recipe for Georgian chicken chakhokhbili, see the process of preparing the products and the preparation of this delicious dish.

Chakhokhbili from Chicken in Georgian style. Step by Step Recipe | YOU HAVEN'T TRIED THIS YET! | HOME RECIPES

Chakhokhbili is a traditional second course of Georgian cuisine. Its name comes from the word “pheasant” and traditionally it is prepared from this bird, but nowadays chakhokhbili is prepared from chicken. The chakhokhbili recipe is not complicated, and the dish turns out 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 tbsp. spoon of butter;
half a teaspoon of khmeli-suneli;
30 grams of good tomato paste or tomato sauce;
6 cloves of garlic;
salt.

Chicken Recipe with Vegetables:
1 kg of 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 the chicken thighs well and dry with paper towels. Divide each piece into two parts.
Cut the onion into half rings. Blanch the tomatoes, make a cross-shaped cut on each tomato, pour boiling water over it, and let stand for about one minute. Remove from bowl and remove skins. Then cut into small pieces.
Cut the bell pepper in half, cut into quarter rings, but not very thinly. Finely chop the garlic. Chop the greens.
Cut the hot pepper in half (half a pod was used in the recipe) and cut into small pieces. If you don't have fresh hot pepper, you can replace it with ground red hot pepper.
Place pieces of chicken in a dry, heated frying pan with a thick bottom.
Fry until golden brown, turning frequently, uncovered, and fry for about 15 minutes.
While the chicken is cooking, fry the onion in butter in another frying pan. Fry until soft. When the onion is browned, add tomato paste.
Add fried onions to the browned chicken, add tomatoes and bell peppers.
Mix everything well and add salt. Cover with a lid and simmer over medium heat for 20 minutes.
After 20 minutes, add chopped garlic, suneli hops, one teaspoon of sugar, for a harmonious taste, and herbs. Mix everything well.
Add hot pepper, cover with a lid and let simmer over low heat for 7-10 minutes.
Remove the finished chakhokhbili from the heat and let it brew for 5 minutes.

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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 quite a lot of them in the dish itself. If you are planning to go outdoors, you can easily cook chicken chakhokhbili in a cauldron over a fire, and now we will tell you how to do it.

Recipe for chakhokhbili with chicken in a cauldron over a fire

Total cooking time: 50-60 min.
Serving quantity: 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 prepare this dish in the field, and most importantly, it’s also very tasty!

Chakhokhbili. Georgian cuisine. Cooking in a cauldron over a fire.

Chakhokhbili (Georgian: ჩახოხბილი) - poultry stew, national Georgian dish.
Initially it was made from pheasant (Georgian ხოხობი - [khokhobi]), but nowadays 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, no water is added; the moisture in the dish is used only from vegetables, mainly onions. The rest is the chefs' interpretations.

To prepare chakhokhbili we needed: chicken, tomatoes, bell peppers, hot chili peppers, onions, parsley, dill, garlic, tomato paste, butter, salt, ground black pepper, suneli hops.

Georgian chakhokhbili is a dish that has gained wide popularity in our country. It is quite simple to prepare, but you need to observe some nuances so that you get not just stewed poultry with vegetables, but real Georgian chicken chakhokhbili. A step-by-step recipe with photos will help even novice cooks cope with the task. You just need to remember that you don’t put any ketchup or tomato paste in chakhokhbili. A rich, aromatic sauce is obtained by cooking fresh vegetables - tomatoes, sweet peppers, onions, garlic. Be sure to use suneli hops as a seasoning; fortunately, you can buy it in any store. But as for hot red pepper, you can use dry ground pepper, but ideally take a fresh pod - it will give chakhokhbili a bright, rich peppery taste, very cheerful.

Ingredients:

1 kg of chicken meat;
3 large onions;
2 bell peppers;
hot pepper pod;
5-6 tomatoes;
1.5 tsp. khmeli-suneli;
greens (cilantro or parsley);
basil (optional);
4-6 cloves of garlic;
50 g butter;
salt.

How to cook chicken chakhokhbili in Georgian style

1. If the chicken is whole, then cut it into portions. If you are using chicken legs, cut them into two pieces and remove the knuckle on the leg. Wash the chicken meat and dry it thoroughly. Then take a thick-walled saucepan, heat it well, lay out the chicken pieces and brown them. Do not use oil; the frying surface must be dry.

2. Cut both onions and peppers into half rings.

3. In a separate frying pan, after melting the butter, saute the onion until soft (that is, fry it over low heat, stirring so that it does not burn or become crispy). Transfer to the fried meat.

4. Then lightly simmer the pepper in the remaining butter (literally heat it for 3-5 minutes, stirring a couple of times). You also transfer it to the stewpan with the meat.

5. Make cross-shaped cuts on the tomatoes, place them in a deep bowl or saucepan and pour boiling water over them for one minute. Then quickly transfer them to cold water, let the tomatoes cool and remove the skins from them - they come off very, very easily.

6. Cut the peeled tomatoes into pieces, which you also add to the chicken. Then cover the saucepan with a lid and place on low heat. When the juice comes out, season the mixture with salt. Simmer until the chicken is tender, about 30-40 minutes.

7. During this time, chop the greens. If you don't like cilantro, replace it with parsley. Finely chop the hot pepper and garlic.

8. When the chicken becomes soft, add herbs, hot peppers with garlic and spices.

9. After 7-10 minutes you can turn it off. Chicken chakhokhbili will be ready.

Tender chicken meat, spicy tomato sauce and the divine aroma of this dish will conquer all members of your family. Georgian chicken chakhokhbili can be served even without a side dish, simply adding fresh vegetables.