Georgian cuisine is rich in its delicious dishes. Like everything prepared in the East, these dishes are full of all the colors and flavors that you can imagine. Bright appearance, incredible aroma and simply divine taste has almost all the food that is prepared in every Georgian family.
And today we will talk about such a delicious dish as chakhokhbili. I don’t know about you, but even just the name makes me delicious! For me, this dish is always desirable, in any of its performances. Fortunately, there are more than enough cooking options! After all, as you know, every family has its own recipe, which will certainly be something different from the neighbor's.
Each hostess or host has her own little “zest”, thanks to which the dish will turn out with different taste. It seems that everyone uses the same ingredients, so logically it should turn out the same way. But no, it's always different. Someone cooks with nuts, someone with wine, and someone likes to cook with plums or tkemali sauce. But even without all this, the taste is incomparable.
Let's take a look at the recipes today, and also look at some of the secrets to making this both simple and fine dining. Most importantly, we will try to penetrate into its basis. And when we succeed, we can easily master all the many options and variations.
Do you know that "hohobi" in Georgian means "pheasant"? And this means that initially this dish was prepared from this bird. But where can you find so many pheasants now?! Therefore, having tried to cook a chicken dish once, everyone was satisfied. It turned out very tasty.
Since then, they have been preparing.
We will need:
- chicken - 1 kg
- tomatoes - 400 - 500 gr
- onion - 300 gr
- bell pepper - 300 gr
- garlic - 4 cloves
- sauce "Tkemali" - 100 ml
- red Bell pepper- taste
- hops - suneli - 1 teaspoon
- spice mix with coriander - 1 teaspoon
- greens (parsley, dill, basil, cilantro) - 50 gr
- butter - 1 tbsp. spoon
- salt, ground black pepper - to taste
Preparation of ingredients
1. Let's prepare the chicken. Wash the meat, drain and pat dry.
The dish can be prepared from any of its parts. You can cut the whole carcass into equal parts, or you can use one thigh, drumstick, or breast. That is, this recipe is somehow not particularly attached. Although, of course, if you cook it from breasts alone, then chakhokhbili will turn out to be somewhat dietary.
If you decide to use the carcass as a whole, then you need to try to cut it into identical parts, dividing the pieces into joints. Cut off the tail and fat near it, we do not use it. Although it happens that the meat itself is fried on this fat.
To do this, the fat is evaporated into Not in large numbers vegetable oil. Then the cracklings, or they are also called "vyzhirki" are removed and no longer used.
I usually do not use this procedure, trying to make the dish not very greasy.
2. Tomatoes for the dish are best used juicy, ripe, bright red. They give the main taste and color to the sauce. And from what they are in color and taste, the whole dish as a whole is obtained. It's winter now, and the reddest of all that I found were tomatoes on a branch.
IN summer time tomatoes are always good, but in winter their taste often suffers. Therefore, in order to give extra taste the dish as a whole, they are complemented by red bell pepper, dry paprika, tkemali sauce, and just tomato paste.
For rich color and more delicate taste sauce, with tomatoes should be peeled. This is done very simply. In tomatoes, you need to cut off the stalk, then make a cross-shaped incision on the surface.
Put the fruits in a bowl and pour them with boiling water. You can stand a minute or two, depending on the type of vegetable and its degree of maturity. Then prick on the fork from the side of the stalk, and pull with a knife from one of the edges at the place of the incision. The skin should come off easily.
Thus, peel all the skins from all the tomatoes. Then cut them into slices or pieces.
3. Peel and cut the onion into half rings. To make the chicken juicy, onions are usually not spared. Therefore, we will not do this either, but we will cut it quite a lot.
4. We also need to clean the bell pepper from the stalk and seeds. And then cut it into thin strips.
As I said, pepper is not required for the dish. If it's not there, then you can do it. I add it for color and taste, as the ripeness of tomatoes in winter period I have big doubts.
5. Chop the garlic. You can use a press for this, or you can just cut it finely with a knife.
6. Also chop all the prepared greens at once. For a dish in Georgia, fresh cilantro is often used. But I must say that this weed has a very specific taste and because of this, many do not respect it much.
And I know some of them who love cilantro in fresh but they can't stand it in a boiled dish. My husband is one of them. Therefore, cilantro often happens on our table, but I don’t add it to dishes when cooking. Instead, I have a spice mix that contains a lot of coriander (or cilantro seeds).
Due to the above circumstances, I take dill and parsley for the dish. It would be nice to add a little more basil, but winter ... I was looking for it on the market, but alas ... But nothing, as part of the spices, I have it in dried form.
Cooking and serving chakhokhbili
To make the cooking process go faster, you can use two pans. With this method, the meat is fried in one pan, and the onion in another. Then the components are connected. Thanks to this method, the chicken can be fried up to golden brown and sauté the onion well.
1. Pour a little oil into each of the pans. It will be needed exactly as much as necessary so that neither one nor the other ingredient burns during frying. Heat the oil slightly and put the onion in one pan and the chicken in the other.
Generally, in classic version chicken is fried in a dry frying pan. But I like to add some oil.
Fry both at the same time. Chicken - until golden brown, and onions - until they become limp. It is not necessary to achieve the state of a golden crust on it.
2. When it is browned on one side, it must be turned over to the second, and also lightly fried.
3. Add chopped tomatoes and mix. Salt. Simmer over medium heat with the lid closed for five minutes. Then add the fried onion, mix and simmer everything together for another 5 minutes. Also with the lid closed over medium heat. In this case, boiling should not be very seething, the mass should only gurgle "fun".
With excessively abundant boiling, the sauce becomes cloudy, the beautiful appearance of the dish is lost and the taste is partially affected.
4. Add chopped bell pepper. Mix. We already have enough sauce. It can be tasted and salted. If salt is not enough, then add it to taste.
5. After cooking for another 5 minutes, add the tkemali sauce. And immediately you can pour half of the prepared garlic, add a piece of hot red pepper and add spices.
Our spice mix is very rich. Firstly, it is a mixture of hops-suneli, where without it in a Georgian dish! And secondly, this is a whole bunch of spices, consisting primarily of coriander, paprika, thyme, basil, rosemary, tarragon, and much more.
I myself collect spices in a bouquet in the summer. Something grows in my garden, and I buy something in the market, and in this way I provide myself with an excellent universal mixture, which I use for cooking almost all first and second courses. I understand that not everyone has such an abundance. But now there is no problem with this, in the store you can already buy ready fees at a very reasonable price.
6. Let it boil, reduce the heat and simmer with the lid covered for 20 - 30 minutes.
7. During this time, a sufficiently large amount of sauce should appear. All meat pieces must be in it to be fed. After this time, the chicken is already cooked.
8. But we still have garlic, black ground pepper and greens. In principle, all the garlic could have been added at the first stage, but we left half so that the first part would give the sauce a taste, and the second - the aroma. And so that it is preserved, and at the same time the color of the greens is also preserved, we put all the remaining components in the sauce and mix the contents.
You can also add a slice if you like. butter. It will give a pleasant creamy aroma and taste.
After waiting for the contents to boil, and immediately turn off, without forgetting to cover with a lid.
9. Chakhokhbili should be allowed to infuse for 5-10 minutes. During this time, the cooking processes will continue. The ingredients will still exchange juices, becoming a single whole and improving their taste.
10. You can serve chicken with sauce both in portions and in large common dish. I spread the pieces of meat, pouring them with sauce.
The dish can be served with or without a side dish. Often boiled potatoes or rice are prepared for it. Both of these side dishes go well with poultry.
Often the finished dish is sprinkled with chopped walnuts. And it also turns out quite tasty, because in this case, both the chicken and the sauce acquire another new flavor combination.
But even without nuts, when tasting, you can easily feel that the taste of the dish is not at all the same as just that. Added tkemali, garlic and an abundance of greens have done their job, and chicken meat is already perceived as something new and incredibly tasty.
Friends, if you have never cooked chakhokhbili before this day, then be sure to cook it. You will be surprised how delicious this dish is! And having tried only once, you will cook it constantly.
This is delicious!
Video on how to cook chakhokhbili in Georgian
In the previous recipe, I talked about classic way cooking. This is the most basic recipe, according to which a lot of people cook the dish. To make it more clear to you how and what happens during cooking, we have filmed a detailed step by step video about this theme.
And if something in the previous recipe I described is not entirely clear, or in order to better remember the sequence of laying out the ingredients, here you can not only read about it, but also see it.
Look how beautiful we got. It is a pity that the Internet has not yet learned to transmit smells. After all, the aroma of the dish is a special topic. It remains in the walls of the kitchen for a long time even after everyone has had dinner.
Well, I have already said about the taste, although I will add a little. Everyone knows that when you cook chicken in a pan, it often turns out to be a bit dry. Especially if it's a fillet. But not in this dish. Here the meat is just quite juicy. The only thing to remember when preparing it is that it is better not to fry it.
If you are preparing a dish whole chicken, then fry all the other pieces, and also cut the breast, lay it out after the chicken meat on the bones is browned. That is, immediately before laying the tomatoes.
Or use the method I wrote about above. This is when chicken pieces need to be laid out on fried onions. I already left, but I will duplicate.
I think that now everything is clear with this recipe, and I suggest moving on to the next one.
Chakhokhbili from chicken in a slow cooker (step by step recipe)
With the advent of multicookers in many houses, chakhokhbili often began to be cooked in it. And I must say that the dish turns out in it is also quite tasty.
In principle, the cooking method is practically not changed in relation to the first option. But I decided to tell you how you can change the way you add ingredients. This practice is quite common, and thanks to it, you can get dishes with different taste sensations every time.
We will need:
- chicken - 1 kg
- onion - 300 gr
- tomatoes - 400 - 500 gr
- bell pepper - 250 - 300 gr
- carrots - 100 gr
- garlic - 4 cloves
- greens - bunch
- salt, pepper - to taste
- spices - hops-suneli (or others to taste) 1 teaspoon
- vegetable oil- 2 - 3 tbsp. spoons
Cooking:
1. Wash the chicken inside and out, drain and dry. Then cut into identical pieces, dividing the carcass at the joints. Or you can use thighs, or legs, which are also cut into pieces convenient for serving. It is better to cut off excess fat.
2. Sprinkle the cut pieces with salt and spice mixture, which you can use at your discretion. Ideally, it is better to have Georgian spices hops-suneli. Rub it all into the pulp and let it lie for about 10 minutes so that the spices and salt penetrate inside.
3. Then put the pieces into the multicooker bowl. There is no need to add oil to it. Since we did not remove the skin, the oil evaporated from it should be completely enough for frying.
4. Set the "Frying" mode and set the time to 30 minutes. During this time, the meat will need to be fried until golden brown from all sides. At first, do this with the lid closed, but as soon as the chicken releases the juice, the lid must be opened so that the frying process begins.
5. In the meantime, it is fried, prepare the vegetables. Carrots and bell peppers must be cut into strips, onions - into rings or half rings, and tomatoes - depending on their size. If they are not too large, then they can be cut into circles, and if larger, then slices or cubes.
It is advisable to remove the skin from them before cutting. To do this, make a cross-shaped incision on them, and pour boiling water for 1 - 2 minutes. In this case, the sauce will turn out more tender, and pieces of the skin will not float in it.
You also need to chop the garlic. You can do this with a press, or just cut into thin plates.
6. When the pieces are fried, add onion and garlic to them. Stir and let simmer until the onion is soft.
7. Then add carrots and mix again. Simmer on fire for a couple of minutes. Adding carrots is purely personal. It is not always added to the dish.
8. Then pour in the prepared bell pepper. It is best to use its rich red color, however, like tomatoes. Both will add a beautiful color to the sauce. After all, a beautiful appearance is no less important than the taste of the dish. Mix well and simmer for 2-3 minutes.
9. And at the very end, add tomatoes. They should also be bright and ripe. If the fruits are pink, then you can add a couple of teaspoons of tomato paste with them. At first, it may seem that the sauce does not have a very attractive appearance, but it will cook and the color will definitely change.
10. Add half a glass boiled water, and if there is, then you can pour in half a glass of dry white wine. It will be very tasty!
Some people are afraid to add alcohol to the dish when they know that children will eat it. So, I must say that there is no need to be afraid at all. All alcohol is evaporated, and only the taste remains, and even that is not wine, but fruits, that is, grapes.
11. Let it boil and try if there is enough salt. If you think that it is not enough, then you can add it to taste.
12. Set the “Extinguishing” mode on the multicooker and steam the dish with the lid closed for 20 minutes. This time is enough to bring all the ingredients to full readiness.
13. While the contents are stewing, chop the greens. You can use it the way you like it. Let me remind you that in Georgia they like to add cilantro, but it does not have a perceived smell by everyone. Therefore, you can add parsley, dill, basil, and best of all, a mixture of them.
Pour the greens into the prepared dish, add black ground pepper to taste and mix. Cover with a lid and turn off the multicooker. The dish should stand a little and rest.
14. Then put chakhokhbili in a large flat plate and serve. Be sure to eat with pleasure.
Combination fresh vegetables with poultry meat makes it very soft and juicy. Eating such a dish is a pleasure!
Cooking features
This dish is very easy to prepare. Most importantly, follow all the basic rules. In today's article, we've covered all of them. And in this chapter, let's collect them all in one place.
In fact, chakhokhbili is a poultry stew stewed in tomato sauce. If at first it was prepared from a pheasant, now it is prepared from any bird.
- you can cook a dish both from fillet and meat on the bone.
- The peculiarity of the dish is that before cooking, the meat is fried in a pan. In the original classical performance This is done in a dry frying pan without oil.
- it is necessary to fry the bird until a golden crust appears on all sides.
- although there are recipes where the chicken is fried on onion pillow. This method is often used when fillets are used for cooking. It is more tender, and frying makes it dry.
- When cooking, it is not advisable to add water to the dish. Classic recipe includes cooking in own juice.
- water can only be added to last resort. And it is better to replace it with dry white wine.
- red wine may also be used, but this is not as common. And it should be foreseen that the flesh of the bird becomes dark from such an interaction.
- to get a rich and bright sauce, use a large number of red ripe tomatoes.
- if the color is not enough, then you can add tomato paste.
- usage bell pepper dish is not required. But it gives the missing color and alluring aroma. You can replace it with dried paprika.
- onions are usually put in a dish a lot, it gives juice and the right taste.
- in Georgia, mashed plums from lightly boiled and peeled plums are often added to the dish being prepared. This gives chakhokhbili piquancy and pleasant sour taste notes.
- if there are no plums, then you can add Tkemali sauce.
- as seasonings and spices, the dish necessarily contains greens, a mixture of spices hops-suneli and crushed coriander grains. And also put a lot of garlic in the sauce.
- from the greens for the classic version take cilantro. And of course you can use parsley, dill and basil.
- greens are added at the end of cooking, but they themselves are no longer boiled so as not to lose their color.
- there are ways in which the dish is sprinkled with chopped walnuts when served. And I must say that it is very tasty.
Now there are recipes on the Internet where chakhokhbili is cooked with potatoes. I must say that this is a modern notion. In the classic version, potatoes are not used in cooking.
But if you want to cook chicken with potatoes, then after the sauce is cooked and a sufficient amount of liquid appears, you can add the potatoes and cook until tender.
But I think that in this case this dish will already be called differently.
That's basically all the rules of cooking and helpful tips. I am sure that after reading the step-by-step recipes, watching the video, you can easily cook delicious chakhokhbili. After all, there is absolutely nothing complicated in the cooking process.
Bon appetit!
No matter what anyone says, chicken chakhokhbili is still a Georgian dish. We all know that Georgian cuisine be very famous. Particularly good at it. meat dishes. One of these famous dishes we'll take a look at it here.
In general, who does not know chakhokhbili is a chicken stew stewed in large quantities tomato sauce. Initially, it was prepared from pheasant, but when the dish became widespread and went beyond the borders of Georgia, they began to cook it from chicken.
You can always buy a chicken if you don’t have your own, and the price chicken meat lower than any other. I even cooked somehow. Take a look if you're interested.
How to cook chakhokhbili. Step-by-step chicken chakhokhbili recipes with photos
Let's look at one of the very delicious recipes cooking chakhokhbili. I called it classic, but there are still some deviations from the classics. In the following articles, I will try to consider the classic Georgian chicken chakhokhbili recipe.
Menu:
Chicken chakhokhbili classic recipe
Ingredients:
- Chicken thighs - 900-1000 g.
- Onion - 2 large heads
- Hot pepper - 1 pc.
- Garlic - 1 medium head
- Vegetable oil - 80 mg.
- Olive oil - 20 mg.
- Black peppercorns - 1/2 tsp
- Dry white wine - 40-60 ml. (not necessary)
- Hops - suneli - 2 tsp
- Sliced Tomatoes in Own Juice - 1 packet (500 ml)
- Sugar - 1.5 tsp
- Basil
- cilantro - 1 large bunch
Cooking:
Let's prepare all the ingredients first and then we'll start cooking.
1. Peel and finely chop the onion heads.
2. Finely chop one hot pepper. Cut the pepper as much as you can keep in chakhokhbili, depending on the spiciness.
3. Finely chop the garlic. There should be a lot of garlic in this dish. But everything depends on you. If you don't like it very much, put less.
4. C chicken thighs skinning, skinning excess fat and everything we don't like. Leave fat that adheres tightly to the meat, it will melt during frying and enhance the taste of the chicken.
Let's start frying
5. Pour vegetable oil into the pan, add a little olive oil if there is no olive oil, use only vegetable oil. If the chicken is fatty, you can pour less oil.
6. On medium heat, fry the thighs for 6 minutes on one side.
7. Turn over and the same amount, well, or a little less, fry on the second side. If you like and want to add breast, you need to add it a little later.
8. Our meat is almost fried, we send onions to it. Mix lightly and leave to simmer, stirring occasionally.
9. The onion became transparent and even began to blush a little, add the hot chopped pepper and half the chopped garlic. Let's put it out for a couple more minutes.
10. After a couple of minutes, pour in a little dry white wine, it will evaporate very quickly. Add a couple of teaspoons of hops - suneli.
11. Crush the black peppercorns in a mortar, well, or through a rag with a hammer, do not crush, namely, finely crush. Also add to meat. We mix everything.
12. Add tomatoes to the meat. We have Italian, sliced, tomatoes in their own juice. Of course, you can take any, and if there is, then homemade. We mix.
13. Pour one and a half teaspoons of sugar. Salt to taste and add basil. Since our leaves are dry, we throw it in advance. Fresh basil can be thrown a little later. Close the lid and continue to simmer for another 5-8 minutes.
At this time, you can add the breast, if you want.
14. After 7 minutes, add the remaining chopped garlic to the pan.
15. After another 10 minutes, we taste for salt, add salt, if necessary, and add chopped cilantro to the meat. We put a lot of cilantro. Good bunch. You can add or reduce the amount of cilantro, it's not so critical.
16. Close the lid. We translate the fire into small. Simmer another 5 minutes.
17. After 5 minutes, turn off the fire and let it brew for 10 minutes. If you have electric stove, remove from the burner.
18. Our chicken chakhokhbili is ready. Arrange on plates. Sprinkle with herbs in a bowl.
Serve with vegetables, flatbread, and whatever else you want.
Bon appetit!
Video - Chakhokhbili from chicken in a cauldron in nature
Bon appetit!
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 - they would 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 dishes there are 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. We make a reservation, “dry” roasting is only suitable for fatty poultry and is shown only experienced chefs and seasoned hostesses. 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, butcher it sharp knife or a hatchet for meat in 5 minutes, and send the skeleton to boil on the broth - the next day you will make a wonderful chicken soup or risotto. If you went down this path, cut off from chicken carcass legs and wings, 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 sprinkling ready meal! Add the 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 sweet pepper
1 teaspoon of adjika,
1 teaspoon of ucho-suneli (hops-suneli),
1 teaspoon ground coriander,
3-4 st. tablespoons of 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 of tomato paste or tomato puree,
1 st. 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 portioned pieces, place 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 Recipe chicken fillet chakhokhbili
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:
Rinse the chicken fillet, 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!
Step-by-step recipes for Georgian chicken chakhokhbili with tomatoes, onions, peppers, potatoes
2018-06-05 Marina VykhodtsevaGrade
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Time
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servings
(people)
In 100 grams of the finished dish
9 gr.
10 gr.
carbohydrates
3 gr.132 kcal.
Option 1: Classic Georgian Chicken Chakhokhbili Recipe
Chakhokhbili is not just chicken stew with vegetables. The dish is rich, has a bright color and a deep taste. To make it really like this, you need to cook according to all the rules. IN ideal it is best to use pieces of poultry with skin. Often on sale you can find special sets for chakhokhbili or barbecue.
Ingredients
- 1 kg of chicken;
- two peppers;
- 50 g of oil;
- 20 g of garlic;
- 5 tomatoes;
- 2 sprigs of basil;
- 20 g cilantro;
- 3 pcs. Luke;
- 1.5 tsp hops-suneli;
- 1 pod of hot pepper.
Step by Step Recipe for Classic Georgian Chakhokhbili
Wash the chicken and, if necessary, if the pieces are large, chop. Next, the bird must be well dried so that no drops remain on the surface. We spread the bird on a dry hot frying pan and fry the pieces on both sides over high heat. Nothing needs to be lubricated. Transfer the chicken to a stew dish.
Melt the butter, leave a piece. Cut the onion into half rings and fry. Bring to light transparency, shift to the bird. Put the rest of the oil on the pan, chopped pepper and also lightly fry, shift.
We take large, fleshy, ripe tomatoes, peel the tomatoes. It is best to remove only the thin skin. To do this, dip the tomatoes in boiling water. Let's lie down for two minutes. Then you need to sharply cool under the tap. Remove the skin, cut into small pieces. We shift to the chicken, lightly salt to provoke the release of juices, close and simmer for half an hour. Water is not added to chakhokhbili.
There is time to chop the peeled garlic cloves, hot peppers. You can use half. We also chop the basil greens with cilantro. We add all this to the chicken, throw in suneli hops, add salt, stir and let it stew a little more, about five or seven minutes.
If there is no spicy pod, then just add ground red pepper. Or we use real spicy adjika for taste.
Option 2: Georgian Chicken Chakhokhbili Quick Recipe
If time is short or you want to do diet option, then the recipe for Georgian chakhokhbili from the breast will come to the rescue. In half an hour it will appear on the table full meal, which can be served as such or supplemented with a light side dish.
Ingredients
- 500 ml of tomatoes in their juice;
- 500 g chicken breast;
- 2 onions;
- 1 tsp hops-suneli;
- 3 cloves of garlic;
- greenery;
- chilli;
- 4 tbsp. l. oils.
How to quickly cook chakhokhbili in Georgian
Onion cut into half rings. When using a large head, you can first into quarters, and then into straws. Send to fry in oil.
Dry the breast, cut into cubes and spread next to the onion. Fry for a couple of minutes. It’s better not to fry this part of the chicken separately, it still won’t be covered without skin and a beautiful crust in a dry frying pan.
There is time to chop the tomatoes in your juice. Just cut them into pieces. Replace on request fresh tomatoes, just be sure to clean it. Pour the tomato mass over the breast with onions. Salt immediately, after boiling, simmer for ten minutes.
Grind hot pepper and garlic, chop the greens, prepare seasonings. We lay all this after ten minutes of stewing, stir thoroughly and give the chicken another five minutes so that it is saturated with aromas and finally comes to readiness.
This the simplest option chakhokhbili, but if desired, you can complicate it by adding bell peppers, other vegetables, using together with tomatoes complex sauces, spice mixes and dressings.
Option 3: Georgian Chicken Chakhokhbili with Tkemali
Recipe for one of the most delicious option Georgian chicken chakhokhbili. A special feature of this dish is tkemali sauce and some other ingredients. It is advisable to adhere to the indicated proportions, you can only adjust the severity to your liking.
Ingredients
- 1.4 kg of chicken;
- 1 pepper;
- 2 onions;
- 4 tbsp. l. tkemali;
- 300 ml of water;
- 50 g parsley;
- 50 g cilantro;
- 7 cloves of garlic;
- 0.4 kg of tomatoes;
- 1.5 tablespoons of pasta;
- laurel, hops-suneli;
- hot pepper.
How to cook
We wash and chop the chicken into pieces, trying not to damage or pull off the skin from the surface. Then we take napkins and dry all the pieces. We spread it on a hot frying pan, fry over high heat for about 12-15 minutes, periodically turn over. Transfer the chicken to another bowl.
We do not turn off the stove. Cut the onion and fry in the fat that has come out of the skin of the bird. If it is not enough, then you can add a little oil. Onions are not cooked until golden brown. Just let it soften, and then we shift it to the chicken. Level the layer, no need to stir.
Remove the skin from the tomatoes, chop the tomatoes, chop the pepper into strips, chop the garlic and the sharp pod. All of these can be mixed together. Lay on top of chicken with onions. falling asleep big amount greenery. Pour in salted water. Cover, simmer for 20 minutes.
Mix tkemali with tomato paste, add suneli hops, put in a dish. Now you can stir it, add more salt. Simmer until the chicken is done.
If you don’t want to get a liquid dish, then we stew the bird with vegetables in our juice, if you wish, you can replace the water with tomato juice or simply mashed tomatoes.
Option 4: Georgian Chicken Chakhokhbili with Carrots
Another recipe close to the classics of the Georgian chakhokhbili with preliminary dry roasting of poultry. This technique allows you to get the desired taste. Variant with carrots and other vegetables.
Ingredients
- 4 red onions;
- 1.3 kg of chicken;
- 0.5 kg of tomatoes;
- 1 st. l. acute adjika;
- 40 g of oil;
- 2 carrots;
- 2 peppers;
- 20 g of garlic;
- 50 g cilantro (or more);
- water as desired.
Step by step recipe
Boil water to clean tomatoes. Throw the tomatoes for a few seconds, boil, rinse under the tap with cold water. Peel the onion, cut into half rings. Carrots can be cut into circles or strips, but we do not use a grater. Pepper cut into half rings or also turn into straws.
Dry the chopped chicken pieces. We spread the bird in a wide frying pan and fry without fat. There is no need to reduce the fire, otherwise moisture will appear. Then we remove the chicken.
If there was little fat in the bird, then add oil to the pan after it. We throw in red onions, and after a minute, carrots. Lightly fry, mix with chicken.
We add chopped pepper to the bird, then tomatoes, salt, pepper, you can add a little water if you want to get a liquid dish. Cover and cook for fifteen minutes.
We chop the garlic, chop the cilantro, prepare the adjika. Add all this to chakhokhbili, stir and let it simmer for another ten minutes.
It is better to cook chakhokhbili from fatty poultry; you can also use turkey. If the chicken is grown at home, then it will be stewed a little longer due to the developed muscles.
Option 5: Georgian Chicken Chakhokhbili with Potatoes
Not quite classic, but quite common Georgian recipe chakhokhbili with a bird. Potatoes add satiety to the dish, eliminates the need to make a side dish.
Ingredients
- 1.5 kg of chicken;
- 4 potatoes;
- 5 tomatoes;
- 105 spoons of pasta;
- 4 bulbs;
- 500 ml of broth;
- 4 tablespoons of oil;
- a bunch of cilantro;
- 1 st. l. hops-suneli;
- 0.5 heads of garlic.
How to cook
We chop the chicken, dry it and fry it in a dry frying pan. Take out, add a spoonful of oil and lightly fry the onion. Let's go to the bird.
Peel potatoes and cut into small cubes. Add more oil to the pan, pour the vegetable, fry for 5-6 minutes until almost cooked. We shift to the chicken.
Cut the peeled tomatoes, chop the garlic and measure the seasonings. Add all this to the dish, pour hot water and let it simmer for 15-20 minutes. We lay the greens, try for salt, you can pepper, let's stew for another 10 minutes.
Chakhokhbili tolerates the addition of any vegetables, you can change their quantity, but you should not completely replace the tomatoes with pasta or ketchup. Still, the dish should contain fresh or canned tomatoes.
1) Chakhokhbili - Georgian national meat and vegetable dish, prepared from lamb or more often from poultry(turkeys, chickens). For chakhokhbili, young meat is selected, with fat, and cut into small pieces, as for goulash.
The peculiarity of the chakhokhbili technology is that “dry frying” of meat is used here - without additional fat for 15 minutes in a cauldron. Then the meat is cooked in a “dry way”, that is, without water, with vegetables due to the moisture present in them. Therefore, vegetable "partners" for meat in Chakhokhbili are chosen those that contain a lot of moisture - first of all, tomatoes that are scalded and laid without skin - this technique is characteristic of all Mediterranean and Black Sea cuisines and, apparently, goes with ancient east. Onions are added already fried in oil in another bowl so that it does not “eat up” the moisture of other vegetables and meat and so that it does not turn into a tasteless boiled mass during fat-free stewing. The quenching lasts half an hour.
IN last turn spices are laid in chakhokhbili: red pepper, cilantro, basil, garlic (their use is mandatory). In addition, additional spices can be: tarragon, dill, suneli hops, mint, Imeretian saffron.
The total cooking time for chakhokhbili is approximately 1 hour.
In addition to tomatoes, potatoes, also fried, almost ready, can be added to chakhokhbili, first in another bowl and only combined with the whole dish when spices are added at the end of cooking.
With a lack of liquid in chakhokhbili, you can, of course, add a little boiling water during cooking, but not more than 1/2 cup per 0.5 kg of meat. However, it is better to solve this problem by increasing the share of tomatoes.
2) There you are real recipe Georgian chakhokhbili from a resident of Georgia:
cut the cleaned and well-washed chicken, put it in a saucepan and simmer over low heat, closing the pan with a lid.
then add finely chopped onion and butter or ghee and fry.
Invest Bay leaf and, stirring occasionally with a spoon, continue to fry until the meat is browned properly.
Pour 1 cup of boiled water and put the stewed tomatoes peeled from the skin. Boil until chicken meat is cooked through. Add crushed peppers, finely chopped cilantro and basil, pepper and salt to taste.
If Chakhokhbili is cooked in winter, you can use tomato paste instead of tomato.
products:
chicken - 1;
melted. oil - 1/2 tea glass;
tomatoes - 500g;
rep. onion - 400g;
different greens - 1 bunch;
bay leaf - 2 pcs.
try the real one Georgian Chakhokhbili, You'll like it. Bon appetit!
3) Personally, I cook:
I fry the chicken cut into small portioned pieces over high heat in a spoonful of butter - so the crust is more beautiful. 10-15 minutes fried until a beautiful color. Then I add a lot of onions - depending on the amount of meat - 4-5 large onions, cut into half rings or even smaller and a teaspoon of sugar. I also fry it all together for 7-10 minutes, until a beautiful but not burnt color))). If there is time and not laziness, I fry the onion separately in another pan with a teaspoon of sugar in butter.
Then I add arbitrarily chopped tomatoes without skins, also 4-5 pieces (or tomato juice, or tomato paste - whatever). I add a little wine - 2-3 tablespoons. I fry a little, close the lid and stew the whole thing for about 20 minutes - until the meat is ready. Now I add spices (hops-suneli, curry, universal or any you like, but hops-suneli and pepper are a must) and stew for another 5-7 minutes, add cilantro and garlic - finely chopped, SALT and turn it off after 3-5 minutes.
Cooked for the first time after having studied a dozen recipes. My husband liked it very much, he, however, ordered
Real chakhokhbili in cold form freezes like jelly
