Chakhokhbili is a popular Georgian dish made from poultry and vegetables. Most often, chakhokhbili is made from pieces of chicken, with onions, garlic, tomatoes and cilantro. This tasty, bright, original, time-tested dish can be an alternative to familiar and boring chicken dishes. And it’s not difficult to cook chakhokhbili - if only there were good products. In this article, Culinary Eden will reveal all the secrets of preparing chakhokhbili from chicken.

They say that since ancient times this dish was made from pheasant and was called hohobi. Nowadays chakhokhbili is made mainly from chicken. (chakatmuli), sometimes from duck, and even less often from quail. There are a great many variations in the preparation of chakhokhbili; every century something has been added to the basic, rather simple recipe, and about a hundred years ago, tomatoes and red peppers finally became established in chakhokhbili, for which we will once again say thanks to Columbus.

This ancient Georgian dish there are two secrets. The first is that the pieces of poultry must be fried without any fat directly in a frying pan (saucepan), quickly using a spatula and not allowing the meat to stick to the bottom. And the second 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 volume. Simply put, there should be a lot of onions. Let’s make a reservation: “dry” roasting is only suitable for fatty poultry and is only indicated experienced chefs and experienced housewives. If you are planning to cook chakhokhbili for the first time, and have never tried to dry-fry meat in your life, we recommend using vegetable oil and heating your frying pan well.

All other additives and ingredients are left to the discretion of the chefs and hospitable Georgian mothers. Whatever happens in the house, mom will put it in chakhokhbili. There will be a tomato - put it in, pepper, basil - put it in. And garlic and a bunch of cilantro are always available in every Georgian home. Variations with spices are also very numerous. Sometimes it all ends with a spoonful of khmeli-suneli (utskho-suneli), but sometimes the mood suggests adding a little homemade adjika and a dash of black pepper, and maybe a little parsley, carrots and chili pepper. Chicken chakhokhbili is valuable because it allows you to cook yourself in different ways and does not allow you to get bored with a dogmatic recipe.

How to cut chicken for chakhokhbili

Yes, ready-made sets of chicken pieces are sold with the signature “Chakhokhbili”. They are twice as expensive as just chicken and supposedly save us time. You can buy them. Or you can buy a whole chicken and cut it up sharp knife or with a meat hatchet in 5 minutes, and send the skeleton to cook in broth - the next day you will make a wonderful chicken soup or risotto. If you go this route, cut off from chicken carcass legs and wings, cut them into manageable pieces. The chicken for chakhokhbili should be cut along the joints, first pressing intensely with the tip, then cutting with the heel of the knife. One chicken is enough for 4-8 servings of chakhokhbili.

What must be in chicken chakhokhbili

For chakhokhbili you need: chicken, onions, garlic, herbs and salt. Since modern chakhokhbili is simply unthinkable without the color red, we can say that tomatoes are also required. Chakhokhbili turns out very tasty with sweet peppers and cilantro - don’t be lazy to find them. No cilantro - replace with parsley. For volume and abundance of red shades, you can add chili and carrots, for spiciness - adjika, for aroma - a mixture of khmeli-suneli spices. If you don’t like it spicy, add ground coriander and a little black pepper instead of adjika and chili for flavor.

How to cook chakhokhbili from chicken

Prepare all the ingredients in advance: cut and slice 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 on hand. You will also need a mortar and pestle or a blender (combine). Chakhokhbili is convenient to cook in a small cauldron or wok, but a frying pan with high sides or a thick-walled pan with a thick bottom will also work.

Fry pieces of chicken (duck, quail) in a hot frying pan for 7-10 minutes, stirring constantly (do not let them stick). Add chopped onion, wait until the onion becomes transparent, add crushed tomatoes (you can chop them with a blender, or you can finely chop them 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 ready-made dish! Add garlic paste to chicken, tomatoes and onions and simmer until tender over low heat. When serving, sprinkle with chopped herbs. Chakhokhbili goes very well 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 cloves of garlic,
1 bunch of cilantro, basil, parsley,
1 carrot,
1 Bell pepper,
1 teaspoon adjika,
1 teaspoon utskho-suneli (khmeli-suneli),
1 teaspoon ground coriander,
3-4 tbsp. spoons of vegetable oil,
salt.

Preparation:
Chop the onion, prepare the garlic cloves, tomatoes, peppers, wash the herbs, prepare the spices. You will need a mortar and pestle and a high-sided frying pan or cauldron.

Rinse the chicken and divide into 12 parts along the joints. Heat the oil and fry the chicken pieces. Add chopped onion. Finely chop the tomatoes or grind them in a blender and add them to the chicken. Crush the garlic with herbs, add spices and add to the chicken. Stir, cover and reduce heat. Simmer until done.

Chakhokhbili from chicken and potatoes

Ingredients:
1 chicken,
4 onions,
4 potatoes,
1 kg of tomatoes,
25 g butter,
1 bunch each of parsley, dill, cilantro, basil and savory,
½ tbsp. spoons of mint,
½ tbsp. spoons of tarragon,
1 teaspoon coriander,
1 teaspoon hops-suneli,
1 teaspoon Imeretian saffron,
salt.

Preparation:
Boil the potatoes. Chop the chicken into pieces, place in a preheated casserole and fry in hot oil. Add chopped onion and butter. Reduce heat slightly and fry for about 5 minutes. Add tomatoes and chopped potatoes. A few minutes before readiness, add spices and chopped herbs. Cover with a lid, turn off the heat and let sit on the stove. Total cooking time is 35-40 minutes.

Chakhokhbili with wine

Ingredients:
1 chicken,
4 onions,
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 teaspoon Imeretian saffron,
salt.

Preparation:
Rinse the chicken, cut into small pieces, and 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.

Heat the oil in a deep frying pan, saucepan, cauldron or wok, fry the chicken pieces over high heat for 5-7 minutes. Add onion and fry with chicken until translucent. Add tomatoes, peppers, garlic and spices. Add some salt. Add wine. Simmer for 20-25 minutes over low heat. At the very end, add chopped herbs (leave a little for sprinkling the finished dish) and simmer for another 3-4 minutes on low heat under the lid. When serving, sprinkle with chopped fresh herbs. Serve with wine.

Chakhokhbili with tomato paste

Ingredients:
1 chicken,
2 onions,
3 cloves of garlic,
2 tbsp. spoons tomato paste or tomato puree,
1 tbsp. spoon wine vinegar,
½ glass of dry white wine,
2 tbsp. spoons of port or Madeira,
2-3 tbsp. spoons of vegetable oil,
greenery,
black pepper,
salt.

Preparation:
Wash the chicken, dry it, chop it in portioned pieces, place in a preheated casserole 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. When serving, sprinkle with chopped herbs.

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 tbsp. spoons of tomato paste,
1 tbsp. spoon of wine vinegar,
1 glass of white wine,
a large bunch of greens (cilantro, parsley),
peppercorns,
1 tbsp. spoon of khmeli-suneli,
salt.

Preparation:
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. Add some salt. Simmer for 40 minutes over low heat. Before serving, sprinkle with chopped herbs.

Quick recipe for chicken chakhokhbili

Ingredients:
1 kg chicken fillet,
5 onions,
5-6 tomatoes,
4 cloves of garlic,
1 teaspoon hops-suneli,
2 tbsp. spoons of white wine,
5 tbsp. spoons of vegetable oil,
greenery,
salt.

Preparation:
Wash the chicken fillet and cut into pieces. Finely chop the onion and garlic. Scald the tomatoes with boiling water and remove the skin. Grind the tomatoes in a blender into a paste.

Heat oil in a frying pan, fry the fillet for a couple of minutes, add onion, garlic and tomato mixture. Add wine, salt, spices and simmer for about 10-12 minutes under the lid.

Before serving, decorate the dish with chopped herbs. Serve with chilled dry white wine.

Chicken chakhokhbili is wonderful, simple and very tasty dish. Prepare any recipe with pleasure, do not skimp on the herbs and onions, and you will definitely succeed. Bon appetit!

Any National cuisine has a unique flavor and characteristics. Georgian cuisine is rich in many world-famous dishes, but I would like to pay special attention to chakhokhbili. This dish is prepared from fatty pheasant, which was raised at home. Since it is difficult to find pheasants in urban areas, you can use chicken as a substitute. Chakhokhbili is also prepared from lamb, duck, beef and even turkey.

Chicken chakhokhbili - step-by-step classic recipe

The secret ingredient of real chakhokhbili is regan, better known as basil. This aromatic seasoning combined 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 bottom. Perfect option – Cast-iron pan. As an alternative, you can use a cauldron, goose or duckling.

Products:

• Chicken meat – 2 or more kg;
• Tomatoes – 5 pcs;
• Onions – 5 pcs;
• Garlic – 3-5 cloves;
• Basil and cilantro – 1 bunch;
• Bell pepper – 2 pcs;
• Khmeli-suneli;
• Salt, hot ground red pepper and ground red paprika.

Important! When cutting up a chicken, it is necessary to separate the fat and coccygeal gland from the carcass.

Let's start cooking!

1. The meat needs to be washed and cut into pieces for servings. Be sure to leave the skin and fat. After this, rinse again.
2. Wipe the meat with a towel and place in a dry frying pan. For cooking classical chakhokhbili do not use fat or oil. The dish is prepared using the chicken's own fat, so to speak. own juice. The chicken laid out in a frying pan is stewed over low heat with the lid closed.
3. 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 chopped very finely. Important! IN winter time fresh tomatoes do not have the necessary taste qualities and therefore it is better to add concentrated tomato paste or more to chakhokhbili better tomatoes, canned in its own juice.
4. Simmer the meat for 20 minutes and then add chopped tomato to the pan. Add salt and simmer over low heat for another 15 minutes.
5. Onions and peppers need to be cut into half rings. First, add onion, cilantro and chopped regan to the dish and simmer for 10 minutes. Next in chakhokhbili it is added bell pepper and all other spices. Chakhokhbili is different pungent 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.
6. At the very end of the cooking process, garlic is added to chakhokhbili in the form of cloves. There is no need 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 recipe for chakhokhbili in a slow cooker. A multicooker allows you to cook dishes at an accelerated pace without losing the flavor component of the issue.

Products:

• Ham – 2 pcs;
• Vegetable oil;
• Onion – 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!

1. Ideally, the legs should be soaked for 2-3 hours. If you don’t have time at all, then you just need to wash them thoroughly and cut them into 3-4 pieces with bone and meat. The multicooker is set to “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.
2. 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 along with it, peppers cut into half rings, spices and tomato paste are also laid out. At insufficient quantities liquid, you can add half a glass of water. The lid of the multicooker needs to be closed and the dish cooked in the “Stew” mode for 30-40 minutes.
3. 5-7 minutes before the end of cooking, add garlic cloves and chopped herbs to the dish.

Chicken chakhokhbili with walnuts and tomatoes

There are many 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 given above. You just have to add to the list Walnut and 50 gr. butter.

Important! Khmeli-suneli is added at will, as walnuts, herbs, spices and garlic create an already bright flavor palette.

Let's start cooking!

1. Chop the meat and simmer with onions. Instead of vegetable oil, butter is used for frying. Frying takes 10-15 minutes. This is enough for the chicken to cook.
2. Next, fill the chicken with water so much that the meat is hidden under it. Cook for 15 minutes.
3. Mix nuts with tomatoes. It's best to do this all in a blender. Pour the resulting mixture into the broth and add Bay leaf. Important! Make sure that the tomatoes are added to the broth with the cooked chicken.
4. Mix all ingredients thoroughly and let simmer for another 5-7 minutes. Add greens and garlic. After boiling, close the pan or cauldron and remove from heat.

Chicken chakhokhbili with egg

Products:

• Breast – 500 g;
• Onion – 250 gr;
• Tomatoes – 2 pcs;
• Garlic – 2 cloves;
• Eggs – 2 pcs;
• Bay leaf – 3 pcs;
• Khmeli Suneli;
• Dry ground cilantro - 1/2 tsp;
• Fresh cilantro and parsley - a bunch;
• Ground hot pepper - 1 tsp;
• Butter - 70 g;
• Vegetable oil - 50 ml;
• Salt.

Cooking steps:

1. Before starting cooking, the breasts need to be marinated. The meat should be refrigerated for half a day.
2. The marinade is prepared from following products: 3 tbsp. salt and sugar; 1 tbsp. tomato paste; Tomato paste; Garlic; Bay leaf; 1 liter of water.
3. Dissolve sugar and salt in water. Then add garlic, tomato paste and bay leaf. Immerse the meat in the resulting mixture and leave it like this for half a day.
4. The marinated meat is now ready for cooking. First chop the onion, tomatoes, cilantro and garlic very finely. Pour oil into a hot frying pan, add chicken and simmer, stirring, over low heat for 15-20 minutes.
5. Pour butter mixed with onion into a frying pan and fry for 15 minutes. Remember to stir the chicken and onions so they don't burn. After this, you can add tomatoes and fry for 5 minutes. Then throw in the garlic, dry cilantro and suneli hops. After 5 minutes, pour in the beaten eggs, thoroughly mixing them with other products. Another 2-3 minutes and the dish is ready. Chakhokhbili is served hot and garnished with parsley and cilantro.

Chicken chakhokhbili with wine

Since Georgia is famous for its wines, they are often added to dishes. Chakhokhbili was no exception.

Products:

• Onion - 5 pcs;
• Chicken - 1 piece;
• Tomatoes - 4 pcs;
• White dry wine– half a glass;
• Cilantro - 1 bunch;
• Sea salt;
• Ground black pepper.

Let's start cooking!

1. Cut the meat, getting rid of fat as you go. Finely chop the onion and fry it in the fat cut from the chicken. When the onion becomes translucent, add a knob of butter to prevent the onion from burning.
2. After frying the onion, transfer it to a pan and place the chicken there. Now pour half a glass of water or wine into it. The meat in this form is stewed under the lid over low heat for 35-40 minutes.
3. Next add the tomatoes and peel them. You can throw peeled tomatoes into the pan either chopped or whole - it depends on your taste preferences. Without the skins, the tomatoes turn into tomato paste and simmer like broth.
4. Now all that remains is to add chopped herbs to the dish, add salt and pepper. Boil the meat with herbs for 20 minutes.

Chakhokhbili – universal dish and you can add various ingredients to it.

Products:

• Chicken - 1 piece;
• Onion - 2 pcs;
• Tomatoes - 3 pcs;
• Bell pepper - 1 piece;
• Lemon - half;
• Garlic - 4 cloves;
• Potatoes - 3 pcs;
• Butter - 100 gr;
• Fresh greens - 50 gr;
• Spices;
• Salt.

Step-by-step cooking process:

1. Place butter in a thick-walled cauldron and heat over low heat until melted. After this, fry the diced onion in this oil.
2. Place the prepared onion on a plate, and add the chicken, cut into pieces, into the cauldron. Fry the meat under a closed lid for 5-10 minutes, after which you need to drain the juice that has separated from the chicken from the cauldron into a separate bowl. Now the chicken can be thoroughly fried over high heat until golden brown.
3. Place onions and butter in a cauldron, add lemon juice and crushed garlic. In this composition, the meat is cooked for 5 minutes.
4. During this time, finely chop the tomato, potatoes, peppers and vegetables and add to the meat. Now you can add the juice that was drained when frying the chicken to the meat and vegetables. Add spices and salt to taste and cook the dish for another 10 minutes over medium heat. 5 minutes before the end of cooking, add chopped fresh herbs. That's all, the dish is ready. Bon appetit!

Although chakhokhbili is traditionally prepared from chicken, replacing it with duck only makes the dish tastier. Nourishing, juicy and delicious dish, which is very easy to prepare.

To prepare chakhokhbili from duck, cut it into pieces and fry in a dry frying pan. Cut the onion into half rings and sauté in vegetable oil. Then add meat, chopped peeled tomatoes, pepper, water and vinegar to it and simmer covered for an hour after boiling. 10 minutes before readiness, add spices, chopped herbs and garlic. Serve hot with your favorite side dish. Bon appetit!

Number of servings: 5

A simple recipe for duck chakhokhbili home cooking step by step with photos. Easy to prepare at home in 2 hours. Contains only 333 kilocalories. Author's recipe for home cooking.

• Preparation time: 20 minutes
• Cooking time: 2 hours
• Calorie Amount: 333 kilocalories
• Number of servings: 5 servings
• Occasion: For lunch

• Complexity: An easy recipe
• National cuisine: home kitchen
• Type of dish: Hot dishes, Chakhokhbili

Ingredients for five servings

• Duck - 1 Kilogram
• Onion - 1 piece
• Bell pepper - 1 piece
• Tomato - 4 pieces
• Bunch of greenery - 1 piece
• Water - 1 Glass
• Garlic - 1 clove
• Sunflower oil - 2 tbsp. spoons
• Vinegar - 2 tbsp. spoons
• Salt, spices - To taste

Step-by-step preparation

1. Cut the duck into pieces and fry in a dry frying pan until golden brown.
2. Cut the onion into half rings and sauté in vegetable oil.
3. Finely chop the peppers and peeled tomatoes.
4. Add pieces of meat, chopped vegetables, water, vinegar to the sautéed onions and bring to a boil. Then simmer over low heat, covered, for an hour. 10 minutes before readiness, add spices, chopped herbs and garlic. Serve hot with your favorite side dish.

Chakhokhbili and other dishes of Georgia Cooking Author unknown -

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Salt portioned pieces of poultry or game and fry in fat.

Then simmer with sautéed onions in tomato sauce, wine, lemon juice, herbs and spices until tender.

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From the author's book

Chakhokhbili from chickens Ingredients: 500 g chicken, 2 onions, 2 tbsp. l. tomato puree, 1 tbsp. l. vinegar, 2 tbsp. l. wine (port, Madeira), 100 ml broth, 2-3 tbsp. l. oil, 3 tomatoes, salt. Rinse the chicken carcass, chop it into small pieces and fry in a shallow pan with heated oil. After that