Chakhokhbili - popular Georgian dish 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 has 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 sweet pepper,
1 teaspoon adjika,
1 teaspoon utskho-suneli (khmeli-suneli),
1 teaspoon ground coriander,
3-4 tbsp. spoons 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 of tomato paste or tomato puree,
1 tbsp. spoon of 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:
Rinse the chicken, dry it, chop it into portions, place it in a preheated 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. 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:
Chicken fillet rinse, 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!
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, step by step recipe with a photo 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, fragrant sauce is obtained during the cooking process 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 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 portioned pieces. If used chicken legs, then cut them into two parts and remove the knuckle on the stem. 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 it to cold water, let the tomatoes cool and remove the skin from them - it comes 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.
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 products. 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.
- Bell pepper cut 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 mix.
- 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 - traditional second course 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.
bell pepper cut in half, cut quarters into rings, but not very thinly. Finely chop the garlic. Chop the greens.
Hot peppers cut in half (recipe used half a pod), chop 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 crust, turning frequently, without covering, and fry for about 15 minutes.
While the chicken is cooking, fry the onion in another frying pan. butter. 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 suitable option 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. Characteristic feature Chakhokhbili is the preliminary (before stewing) so-called dry frying of poultry 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.
Already read: 23872 timesEach national cuisine has its own characteristics, traditions and flavor. Georgian cuisine, as you know, is famous for its wines, churchkhela, kharcho soup, spicy sauces and special meat dishes. In this article I want to tell you about one Georgian dish - chakhokhbili.
Surely many have heard about it, many housewives have tried to cook it and treat their loved ones. Now connoisseurs of Georgian cuisine will argue that today it is impossible to meet and taste real traditional chakhokhbili. Why?
The thing is that real chakhokhbili is prepared from homemade fatty pheasant, grown with your own hands and in your own yard. But since it is difficult for an ordinary housewife to find such a pheasant bird, they began to successfully replace it with ordinary chicken. By the way, recently you can find many versions of chakhokhbili not only from chicken, but also from turkey, duck, lamb and even beef.
How to cook real chakhokhbili from chicken, read on.
Georgian cuisine / CHAKHOKHBILI - recipe for a traditional dish
Chakhokhbili is a national Georgian dish, originally prepared exclusively from pheasant. That’s what they once called it - Georgian game stew. However, today the pheasant has been replaced by chicken. But if you cook chakhokhbili with chicken according to the Georgian recipe, then every housewife can easily be convinced that chakhokhbili is an extraordinary dish.
The incomprehensible name of chakhokhbili is revealed quite simply - khokhobi translated from Georgian means pheasant. A hundred years ago in Georgia, at the end of summer, the chakhokhbili season began; by this time, domestic pheasants were overgrown with fat and dishes from them turned out amazingly tasty. Hunters can afford to feast on chakhokhbili made from real pheasants, unless, of course, there are still fat pheasants left in our forests.
Well, pheasants are not available to us, so my dish is chicken.
We will cook chakhokhbili from chicken, but in classic version, which is not so common in Russia.
Classic recipe for Chakhokhbili with chicken
The basis of real Chakhokhbili is fragrant basil, also known as regan, aka Reagan Azerbaijani, Rean Armenian, Raykhon Uzbek, the name does not matter, it is important to take a good bunch of it and the freshest one. Cilantro is also important.
And in general, cilantro is the main thing distinguishing feature Georgian cuisine. If basil is more typical for Mediterranean countries, then cilantro is Georgian. The same goes for suneli hops, the name itself speaks for itself.
To prepare chakhokhbili you need large frying pan with thick walls, it is better if it is cast iron. If you don’t have one, then a cauldron, duckling or goose pan will do.
Ingredients for chicken chakhokhbili:
- fatty chicken, preferably more than 2 kg
- 5 pieces. onions
- 2 bell peppers
- 5 tomatoes
- bunch of basil
- bunch of cilantro
- khmeli-suneli
- hot red pepper
- red ground paprika
- a few cloves of garlic
- 3 cloves garlic
Cooking method:
Attention! When cutting a chicken for chakhokhbili, it is necessary to cut out the coccygeal gland and the fat near it from the carcass. For those who doubt where such a gland is, in other words, it’s a tail.- Wash the chicken and cut into portions, keeping the fat and skin. Rinse again.
- Dry with a towel and place in a dry frying pan. IN traditional recipe no oil or fat is used to cook the poultry. Chakhokhbili is preparing in own juice, that’s why it’s remarkable. After placing the chicken in the pan, close the lid and place on low heat.
- Cut the ripest tomatoes crosswise, pour boiling water over them for 1-2 minutes, then remove the skin and chop very finely. If you cook chakhokhbili in winter, it is better not to use tomatoes. They will not give that taste and aroma. Use tomatoes in their own juice or, at worst, concentrated tomato paste.
- Chop the onion and bell pepper into half rings.
Simmer the chicken for 15-20 minutes, then add tomatoes or tomato paste to it. Add salt to taste. Simmer for another 20 minutes. - Then add onion, chopped basil and cilantro. Simmer for another 10 minutes, then add bell pepper and spices. Chakhokhbili is enough spicy dish, but if you don’t like it spicy, then put only hops-suneli, and ground peppers No. If you only enjoy “hot” food, then add red pepper only at the very end, since it cannot be boiled. Also, at the end of stewing chakhokhbili, add garlic, just in slices. And immediately remove from heat. Let sit covered for a few minutes and serve.
For those who are always busy but still want to eat delicious food, I suggest this option:
Chakhokhbili in a slow cooker
Ingredients:
- 2 chicken legs
- 2 pcs. onions
- 3 pcs. sweet red peppers
- 3 pcs. ripe tomatoes
- 1 tbsp. tomato paste
- 3 cloves garlic
- vegetable oil
- bunch of basil
- bunch of cilantro
- khmeli-suneli
- salt pepper
Cooking method:
Wash the legs, it’s even better to soak them for a couple of hours. Cut into pieces. From one medium leg I get 3-4 pieces with bone and meat. Set the multicooker to “baking” mode. Fry the legs in a slow cooker for 5 minutes. Add a little vegetable oil. Remove the chicken.
Peel the onion, cut into cubes and fry in the same oil. Add tomatoes in slices and fry for a couple more minutes. Place chicken, sweet peppers in half rings, tomato paste and spices. If necessary, add 1/2 cup of water. Close the lid, set the stew mode and cook for about 40 minutes.
5 minutes before the end of the program, add chopped herbs and garlic cloves. Bring to readiness and serve.
A glass of red wine, a plate of beautifully sliced suluguni, various pickles and aromatic chakhokhbili will create the atmosphere of an unforgettable dinner in Georgian style!
Enjoy your meal!
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.
- 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.
easycookschool.com
Chakhokhbili in Georgian - the secrets of sunny Caucasian cuisine. How to properly cook chicken chakhokhbili in Georgian: options
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To cook real chakhokhbili, and not chicken stewed in tomato sauce, you need to know a little more about home-made Georgian cuisine than is offered by international catering enterprises far from Georgia.
Shish kebab, satsivi, khachapuri and a dozen other dishes that I had to try in a restaurant version only vaguely resemble the dishes that every Georgian woman prepares every day.
Georgia is a country at the crossroads of Europe and Asia, so its history culinary traditions developed under the influence of Iran, Turkey, and Russia. The nature of Western and Eastern Georgia, with different topography and climate, also left its mark on the choice of products and the taste of dishes.
Since we are talking about chakhokhbili - a poultry dish, now there will be a small acquaintance with the cuisine of Western Georgia, where they prefer to cook poultry dishes, more than in the eastern part.
Georgian chicken chakhokhbili - main technological features
Of course, every housewife in cooking is guided, first of all, by the tastes of her family, but Chakhokhbili - classic dish, and therefore there are no significant differences in its preparation. In a nutshell, chakhokhbili is a poultry stew in vegetable sauce.
Most classic ingredient for chakhokhbili - pheasant. It is clear that there are not enough pheasants for everyone, so the best alternative poultry meat for this dish is fatty domestic chicken so that you don’t have to add oil when frying it. Chicken can be replaced with turkey, but the meat of geese and ducks is not very popular in Georgia.
The carcass is cut into portions. You can buy ready-made chicken, cut into drumsticks, thighs, and wings. Chakhokhbili is also prepared from boneless bird fillets, but such recipe options are not common. The dish is also prepared from chicken giblets.
The meat is pre-fried, with or without the addition of fat, depending on the fat content of the bird. To do this, it is convenient to use voluminous dishes with thick walls and a non-stick coating, so that you can immediately add the remaining components of the dish to the fried meat.
Butter gives a special taste to fried meat, and in addition, when frying, it acquires a nutty aroma. To prevent it from burning, use melted butter, or add a little vegetable first. But the dish should not be greasy!
Main - fresh aroma, and on this issue Georgian cuisine is adamant. At first glance, Georgian dishes seem too spicy, but in fact, this sensation is created by the smells of herbs. Hot pepper is used in Georgian dishes in reasonable quantities and is not a main spice, with the exception of some special sauces, characteristic of the cuisine of the western part of Georgia. Of course, it is impossible to immediately learn how to create the desired combinations of herbs, so all that remains is to strictly follow the recipe of the dish. If you are planning to cook real chakhokhbili, go to a specialized shop - they will tell you what seasoning you need to buy. with their own culinary secrets Caucasians share with great pleasure.
Georgian cuisine can compete with French splendor in terms of the number of sauces, but there are fundamental differences in the technology of their preparation. Sauce in Georgian cuisine, as a rule, is thickened by boiling natural juices, although thickness is a loud word, in comparison with French sauce which is prepared with the addition of flour. The main thing in Georgian sauce- correct selection of ingredients and balanced taste: in this, Georgian culinary principles are similar to the cuisine of the peoples of Asia. Spicy, acidity, salt and sweetness should be present in the dish to the same extent.
We can’t help but mention nuts, which are present in many Georgian dishes. First of all, this is - walnuts. To prepare sauces, their kernels are ground into a paste, and the sauce determines the taste of the dishes. It can be served separately or stewed with meat or vegetables.
In the case of chakhokhbili, the sauce for poultry meat is vegetables, in the juice of which the meat is stewed after preliminary dry frying. Most often, tomatoes are used for this dish, ready tomato juice or sauce, tomato paste - depending on the time of year, but with the addition of traditional spices for the dish: garlic, cilantro, celery, parsley, basil, pepper. If it wasn't enough natural juice to cover the meat - do not blaspheme, especially in the presence of bearers of culinary traditions: you can only add chicken bouillon, wine, vinegar. Add water so that no one sees, and no more than half a glass. Of course, the water must be boiled and hot.
It is allowed to use lemon, pomegranate juice, cherry plum, dogwood, plum. In Georgia, leek is used more often than in Russian cuisine, but also onion remains in sight national cuisine, on a par. In addition to onions and tomatoes, carrots and lettuce peppers are often added to the dish; potatoes and other vegetables are occasionally used.
zhenskoe-mnenie.ru
Georgian chicken chakhokhbili: classic recipe
Chicken chakhokhbili is not a complicated dish, look at the recipe with photos and prepare it for your household.
Ingredients
- Chicken legs – 4 pcs. (weighs a little more than a kilogram);
- Large white onions – 2 pcs.;
- Fresh carrots – 400 g;
- Sweet pepper – 1 pc.;
- Fresh ripe tomatoes- 1 kg;
- Hot pepper– 1 pod;
- Fresh garlic – 3 – 4 cloves;
- Green cilantro or parsley;
- Red pepper – 1 tsp;
- Large sea salt– 2 tsp;
- Butter for frying;
- Chicken broth or boiled water.
How to cook a Georgian dish - chicken chakhokhbili
Chicken pieces are fried in a dry frying pan in their own fat.
If the bird is young, you can add a little butter or refined vegetable oil. At the end of frying, add 1 tsp. salt.
Onions and carrots should be peeled and chopped quite finely. Sweet peppers are cleared of seeds and finely chopped. You can add other vegetables and aromatic roots. For example, zucchini, squash, potatoes, parsley and parsnip roots.
Chopped vegetables should be stewed with a small amount butter. In Traditional Georgian recipe they are stewed immediately with chicken. This saves time and does not require extra dishes.
Transfer the fried chicken pieces to a cauldron or heavy-bottomed pan. Add vegetables poached in butter on top.
Chop the tomatoes. First, remove the skin from them by dipping them in boiling water for a minute. The tomatoes can be pureed in a blender or cut into pieces, as you prefer.
Add crushed tomatoes to chicken and vegetables. If necessary, add broth or boiled water. You can also add a little dry or semi-dry white wine, this will give the finished dish a subtle taste.
Simmer over low heat until the chicken is completely cooked. This will take approximately 20 minutes. At the end of cooking, add the remaining tablespoon of salt and red pepper.
Peel the garlic and pass through a press. Cut the hot pepper into slices and remove the seeds. Finely chop the green cilantro. Add all this to the finished chakhokhbili, close the lid and let it stand for 10 minutes.
Serve as a separate dish.
In the step-by-step recipe below, meat and vegetables are fried in a separate pan. But if you have a good non-stick or cast iron deep pan, you can cook in it right away, without additional fat.
Chakhokhbili can be prepared not only from chicken. Any bird is great: ducks, quail, turkey, goose. Great dish It is made from lamb or beef, of course, with such meat the stewing time must be increased.
Most hot spices can be combined with chakhokhbili:
Walnuts and aromatic herbs will add additional flavor to the dish. In addition to cilantro, parsley, red basil (rekhani), and savory are added. And also seasonings - saffron, tarragon, oregano. Add spices and seasonings carefully and in moderation at the first stages so that the dish does not turn out to be unbearably spicy.
vkys.info
Georgian chicken chakhokhbili. Step-by-step recipe with photos
- Preparation
- 10 minutes
- Cooking time
- 40 minutes
- Portions
Chakhokhbili- a dish known not only in Georgia, but also abroad. Chakhokhbili is a stew of poultry with vegetables. Initially, the dish was prepared from pheasant meat, and it was called khokhobi; over time, recipes for chakhokhbili from the meat of other birds, in particular domestic ones, appeared. By far the most popular recipe Georgian chicken chakhokhbili is considered. Just like many other dishes of Georgian cuisine, the preparation of chakhokhbili has its own little tricks and little secrets.
Therefore, in order to prepare this dish as correctly as possible, many housewives search the Internet for exactly Georgian chicken chakhokhbili step by step recipe, and not a simple description with a picture. The first rule is that chicken or any other bird should be fried in a dry frying pan without oil before stewing it with vegetables. The chakhokhbili recipe does not use not only sunflower oil, but also water and tomato paste.
Tomatoes for Chakhokhbili are taken exclusively fresh, in as a last resort, use tomato juice or puree. To make chakhokhbili spicy, spicy and aromatic, spices are added to it, spices, garlic and hot pepper.
Georgian chicken chakhokhbili – recipe
To prepare chakhokhbili it is best to use chicken drumsticks or thighs. You can use any other parts of the chicken, in particular chicken fillet. If you use a whole chicken, it should be divided into parts. Wash them thoroughly and dry. Chicken fillet should be cut into cubes.
To prepare chakhokhbili, in addition to meat, you should also prepare tomatoes, bell peppers, and onions. Cut the bell pepper into cubes.
Cut the onion into quarters of rings.
The most interesting situation is with tomatoes. In many recipes, chakhokhbili tomatoes are recommended to be minced, while in others, they are cut into cubes. In addition, before chopping in one way or another, it is recommended to remove the skin from them. Personally, I skip this step, since tomato skin does not affect the taste of the finished dish in any way. I’ve been cooking Chakhokhbili for a long time, but this time I decided to try mincing some of the tomatoes and cutting the other into small cubes.
You see what you like best. Place the chicken in a well-heated dry frying pan.
Fry the meat on different sides for 2-3 minutes, turning it over with a spatula. Make sure it doesn't burn; it's best to do it over moderate heat. As soon as the skin on the chicken turns golden and the meat turns white, the chicken can be considered ready for further stewing.
Transfer it to a saucepan or deeper frying pan.
In the fat remaining after frying the chicken, fry the onion until milky.
Pour over the fried onions tomato sauce. Add chopped tomatoes and bell peppers.
