Chicken recipes are popular all over the world. It is stewed, baked, stuffed, fried, smoked and dried. Chicken is especially tasty in Georgia. Chicken parts are stewed in a variety of sauces, supplemented with plenty of garlic, parsley, cilantro, spices and walnuts.
Juicy, melting in your mouth, it turns out chicken with tomatoes, onions, parsley, suneli hops and garlic. Such a dish is called Chakhokhbili, the name comes from the word khokhobi, which means pheasant in translation. Initially, this dish was prepared only from it.
Chakhokhbili from chicken with vegetables: a step by step recipe
Ingredients for 4 servings:
- Chicken (shank and thighs) - 2 each;
- Tomatoes (ripe) - 2 pcs.;
- Onion (large) - 1 pc.;
- Garlic - 6-7 cloves;
- Parsley - 1 bunch;
- Chicken broth - 300 ml;
- Vegetable oil - 4 tbsp. l.;
- Suneli hops - 1 tsp;
- Ground pepper and salt.
Cooking time: 65 min.
How to cook chicken chakhokhbili in a pan
1. Wash the chicken parts and wipe with a paper towel. No excess moisture should remain on the parts.
2. Sprinkle the meat with salt and pepper and send it to the pan without oil. The peculiarity of this dish is that the chicken must be fried without adding oil. Dry roasting. If the pan cannot be used without fat, then add a little oil. Fry the chicken on medium heat for 10-12 minutes, turning occasionally.
3. While the parts are fried, cut the large onion not very finely and send it to another pan in oil. Cook on high heat for 6-8 minutes, stirring occasionally.
4. Cut the tomatoes into medium cubes, parsley and garlic - finely.
5. Remove the fried chicken pieces from the pan onto a plate.
6. As soon as the onion becomes golden and soft, remove from the stove.
7. We send prepared tomato cubes and chopped garlic cloves to the onion. Cook for 2-3 minutes, stirring.
8. Pour the broth into the pan, add chopped parsley, suneli hops, ground pepper, salt and mix. Add the resulting fat after frying the chicken to the sauce. Cook on low temperature for 5 minutes.
9. Immerse the fried meat in the sauce with tomatoes and onions, cover and simmer at a low temperature for 40 minutes. Drizzle the chicken with the sauce from time to time.
10. After 40 minutes, the meat will become tender and will be easily separated from the bones, and the sauce will thicken.
11. Transfer chicken chakhokhbili to plates with hot garnish and serve immediately with Georgian homemade flatbreads, fresh herbs and vegetables.
Cooking tips:
- The dish can be prepared from any parts of the chicken. If you cook a lot of servings, then cut the whole chicken into pieces, fry in portions without oil and lay in the sauce. We add more broth, herbs and vegetables.
- To add a light dish acidity, add plum sauce. Plums (2-3 pcs.) Boil a little in water, pass through a sieve and put the resulting puree into the sauce along with the tomatoes.
The main difference between Georgian chicken chakhokhbili and braised chicken- in a special set of spices and exact proportions of all components of the dish. But there are other tricks that housewives do not interfere with knowing in order to properly prepare this tasty and satisfying dish.
In Georgia, this dish is familiar and very common: there are unofficial statistics, according to which every second housewife of the country prepares this dish for dinner. Due to its simplicity, availability of ingredients, chakhokhbili has gained great popularity in other countries. Let's take a look at what's included classic recipe chakhokhbili from chicken and without which you can not do without.
For cooking you will need:
- Chicken meat - 1 kg.
- Onion - 3 pcs. (medium size)
- Bulgarian peppers (red and fleshy) - 2 pcs.
- Hot pepper - 1 pod.
- Garlic - 4 cloves.
- Butter - 50 g.
- Salt to taste.
- Suneli hops - 3 tbsp. l.
- Greens - cilantro, basil, parsley - a large bunch.
Cut the chicken into small pieces, wash and dry thoroughly. We heat a frying pan with a thick bottom or a stewpan and quickly fry the pieces of poultry until golden brown. Dry roasting is an indispensable requirement for chakhokhbili, Georgians do not add oil! bow and Bell pepper cut into half rings, fry in a separate pan in butter. Be careful not to burn the vegetables! We shift them to the fried meat. Peel the skins from the tomatoes (this is easy to do by first dousing them with boiling water), and then cut them into small pieces and also put them on the meat.
The secret of the rich taste of the sauce is a mixture of tomatoes, sweet peppers, onions and garlic, herbs and the "signature" Georgian spice - suneli hops. The right sauce very fragrant and you want to eat it separately, dipping slices of fresh bread.
Now we put the saucepan, warm it up well and leave it to languish over low heat for about 30-40 minutes. The meat should become soft, the vegetables should release juice. 5 minutes before full readiness for chicken with vegetables, add a large bunch of finely chopped greens, hot peppers, garlic and spices. Let the dish brew a little and serve to the table with pita bread.
Important! In no case should you use ketchup: chakhokhbili instantly loses all its charm. Even tomato paste- far from the best best ingredient, it is best to take fresh tomatoes or preserved in own juice. Concerning hot pepper, here you can experiment - add fresh, dry or exclude it altogether if the dish is served to children.
Cooking a Georgian dish in a slow cooker
Cooking chakhokhbili from Georgian chicken is easy in a slow cooker: you don’t have to follow the dish, the smart device will do everything for the hostess. For cooking, portioned chicken pieces are laid out on the bottom of a multi-bowl and poured with a sauce of stewed vegetables. Further, everything is very simple: just turn on the “extinguishing” mode and wait for the signal about the end of cooking.
Spices are added immediately, but greens are also added a few minutes before the end of cooking. There are multicookers where the function of roasting directly in the multibowl is provided - then it is easier to use it. In multi-pressure cookers, housewives will have to try and fry the chicken in a separate pan.
Why can't you fire it right away? raw poultry? It tastes cooked and can fall apart into fibers, while the crust seems to seal the meat juice inside each piece, and the chicken remains whole.
Chicken breast with coriander
Chakhokhbili from chicken breast can be called a new version of the classic Georgian dishes. It is easier to digest and suitable for anyone who is watching their weight. In this recipe, you can use a wine bite to add spice, however, only best quality.
How to cook a dish of breasts?
- We cut chicken breasts 1 kg in large pieces.
- Put in a saucepan with a thick bottom.
- Add bay leaf, 50 ml of water, 30 ml of wine vinegar.
- Bring everything to a boil and boil until the liquid has completely evaporated.
- We add 5 tbsp. vegetable oil.
- We crush 4 cloves of garlic.
- We cut 3 medium onions into half rings.
- Add to the chicken 3 large tomatoes, peeled.
- Stew chicken with vegetables for 10-15 minutes over low heat.
- 7 minutes before the end, add fresh cilantro or coriander seeds, previously crushed in a spice mortar.
Serve garnished with fresh cilantro or parsley leaves. boiled potatoes or fluffy white rice.
Georgian style with egg
At home, Georgian dishes very often diversify the recipe and one of the most frequent ingredients, which they like to add to chakhokhbili - chicken eggs. Such a dish turns out to be more satisfying, and does not need a side dish.
Preparing this option is very simple, based on basic recipe. In the same way, we cut the chicken into pieces, fry in a dry frying pan, simmer until cooked for 30-40 minutes. At the stage when greens and spices are added, 4 eggs are broken into chakhokhbili, after which the dish is mixed. The dish is served with warm lavash and a glass of dry wine.
With walnuts and tomatoes
It is rare that a Georgian dish is complete without walnuts. There, the nut is highly valued due to its high nutritional value and the ability to change the taste of dishes for the better. The combination of nuts, tomatoes and chicken is a hallmark of traditional Georgian cuisine. Is it any wonder why chakhokhbili is often cooked with the addition of this ingredient?
Preparing this is easy:
- Stew chicken with onions and vegetables.
- Add peeled tomatoes.
- Chop up a large bunch of herbs.
- Crush 3-4 cloves of garlic.
- Grind the nuts into small pieces (almost into “dust”).
- Add nuts and greens 7 minutes before chakhokhbili is ready.
- Turn off the pan.
- We leave the dish on the stove so that all the components have time to give flavors to each other.
If you want to bring the dish as close as possible to the national Georgian, correctly form a set of spices. Vessels should include: parsley, fresh cilantro, red pepper, Svan salt, basil, dry coriander seeds, dill, mint, tarragon, Imereti saffron, suneli hops.
How to cook Georgian chicken with wine
Adding red wine to chakhokhbili gives a piquant sourness, a subtle taste of grapes. Everything here will depend on the variety that you decide to add. For cooking, both dry and semi-sweet wine, and even dessert wine, are suitable, but then the chicken and vegetables will acquire sweetness, a light marmalade shade.
Achieving the right result is very simple: 200 ml of wine is added at the stage of dry roasting, and it is important to stew the poultry meat in it a little. Only then vegetables, tomatoes are added to the chicken and the dish begins to languish in wine-tomato sauce until cooked. The dish is served with cheese cakes, and boiled green beans are often used as a side dish.
Complementing the recipe with mushrooms
If you supplement the recipe with mushrooms, you will try a new and very interesting chicken dish. Georgian chicken turns out to be spicy, satisfying, unusual, thanks to mushrooms, which significantly increase nutritional value dishes.
How to cook mushroom chakhokhbili?
- Overcook any mushrooms with onions.
- Let's prepare the chicken for stewing with traditional dry roasting.
- Saute peppers and onions.
- Finely chop the tomatoes.
- Mix mushrooms, meat, vegetables.
- Simmer everything until tender for 30 minutes.
- Turn off the stove, add spices, herbs, leave the dish to languish.
Chakhokhbili with mushrooms served with boiled potatoes, cakes from water and dough and sprinkled with fresh herbs.
with eggplant
In the season of vegetables, it is possible to modify the classic recipe. A very unusual, tasty and spicy chakhokhbili is obtained with the addition of eggplant. You can take the basic recipe as a basis, and supplement it with “blue ones”.
Everything is done simply:
- The chicken is fried.
- Eggplants are cut into cubes.
- Vegetables are stewed with tomatoes.
- Chicken, vegetables and eggplant are stewed all together.
- 5-7 minutes before readiness, add herbs and spices.
Remember! You do not need to cut the skin from young eggplants, but autumn vegetables of a later harvest may be bitter. This can be avoided by soaking the vegetables in salted water beforehand or by carefully removing the skin with a vegetable peeler.
With potato
Potatoes are very often stewed with chicken, vegetables, spices, and this stew does not need a side dish. Potatoes are added when the vegetables are already slightly cooked, the dish is mixed and brought to readiness. But here you need to boil the potatoes until half cooked: in an acidic environment (and it is created by tomatoes), it takes longer to cook, but in the end it still remains solid in consistency.
As you can see, there are many variations of Georgian dishes. The list can be supplemented by adding your favorite ingredients, adjusting the amount of spices. In a word, come up with your signature recipe.
Interesting fact! Did you know that the name of the dish comes from the Georgian word hobobi, which translates as pheasant. It is the pheasant that has been the main ingredient of the dish since ancient times. Over time, the word was transformed into chakhokhbili, and the pheasant was successfully replaced by a chicken. Although in Georgia to this day pheasants are fattened for the sake of the classic ancient recipe of chakhokhbili.
Many adherents of Caucasian cuisine do not miss the opportunity to once again feast on interesting dishes. But for certain reasons, not every housewife has the knowledge of how to cook a dish that has become international, Georgian chicken chakhokhbili. Today we will look at delicious recipes that will not leave indifferent even the most sophisticated gourmets...
Chakhokhbili from Georgian chicken: "classic"
- carrots - 4 pcs.
- bell pepper - 1 pc.
- tomatoes - 9-10 pcs.
- onion (white) - 2 pcs.
- chilli - 1 pc.
- chicken ham - 4 pcs.
- garlic cloves - 5 pcs.
- salt - 30 gr.
- ground red pepper - 6 gr.
- chicken broth (or water) - in fact
- cilantro / parsley (greens) - 30 gr.
- butter - 70 gr.
If you are looking for a simple solution on how to cook delicious chicken chakhokhbili, we advise you to take a closer look at this technique. In Georgian, the classic recipe will be mastered even by an inexperienced hostess.
1. Chicken legs prepare, wash, dry. The skin is removed as desired. Remove from the bone, chop large pieces. Prepare a frying pan, fry the meat on it without oil or with a minimum amount of it.
2. When the meat is covered with a crust and is almost ready, pour in half the volume of salt. Stir. Add butter, cut into cubes. Wait for it to melt.
3. During this time, it is necessary to prepare sweet pepper by chopping into squares. Also chop the onion into cubes, and the carrot into cubes, mix into the chicken pieces.
4. Extinguish the components until fully cooked at the minimum power of the stove. Cover the dishes to speed up the process. When everything is ready, remove the skillet from the heat.
5. Since it is possible to cook real chakhokhbili from chicken only using a cauldron, we adhere to this technology. In Georgian, you need to move the meat into a cast-iron dish, and put the vegetables from the pan on top.
6. Now start preparing the tomatoes. To do this, dip them first for a couple of minutes in boiling water, then rinse under the tap. Remove the skin, chop the tomatoes with a blender (you can chop with a knife). Stir the mixture into the cauldron.
7. If it turned out to be too thick, add a little chicken broth or plain boiled water. Put the cauldron on the fire, simmer at low power for about a third of an hour under the lid.
8. 3 minutes before readiness, add the rest of the salt, all the spices according to the recipe, hot capsicum (chopped into slices), garlic gruel, chopped greens. Turn off the stove, infuse the dish for another 20 minutes and serve.
like this the simplest recipe cooking Georgian chakhokhbili from chicken.
Chakhokhbili in Georgian from chicken with nuts
- tomatoes - 6 pcs.
- whole chicken (or legs) - 1.2 kg.
- walnut kernels - 100 gr.
- white onion - 4 pcs.
- garlic cloves - 5 pcs.
- wine (white, dry) - 0.2 l.
- parsley (greens) - 15 gr.
- chili peppers - 1 pc.
- butter - 90 gr.
- seasoning basil - 4 gr.
Georgian chicken, which is called nothing more than chakhokhbili, is very tasty with nuts and wine. We recommend trying and evaluating.
1. Before cooking chakhokhbili, it is necessary to remove all excess from the chicken. In Georgian, first they chop the carcass along the joints, then remove it from the bones, remove the skin (optional), grind it into large equal pieces.
2. When everything is ready, take a deep frying pan or cauldron. Put meat in it, add wine. Cover, put on fire, simmer at a minimum for about a third of an hour.
3. After the set time, slightly slide the cover, but do not remove it. Continue simmering for another 10 minutes. After the wine has evaporated, add chopped chili slices, diced white onion, and butter.
4. Note the time, do not forget to interfere with the components. Simmer on low power for 8 minutes. During this period, prepare the tomatoes by chopping a cube. Stir into skillet; continue simmering for 6 minutes.
5. Until the ingredients reach readiness, chop the nut kernels with a rolling pin, placing them in a bag. You can use a meat grinder or blender. Turn the garlic into porridge, chop the greens. Send these components to the total mass.
6. Mix thoroughly, sprinkle with basil. The languor lasts another 3 minutes, then the stove can be turned off. Taste after the chicken chakhokhbili has stood for 10 minutes. This is such a simple recipe!
Chakhokhbili with chicken and wine
- dry wine (red or white, to choose from) - 150 ml.
- bell pepper - 2 pcs.
- chicken ham - 1 kg.
- white onion - 3 pcs.
- tomatoes - 5 pcs.
- butter - 60 gr.
- greens (parsley with cilantro) - 25 gr.
- spices (saffron, suneli hops, coriander, etc.).
If you still haven't tried this international dish because you don't know how to cook chicken chakhokhbili, it's time to correct the situation. In Georgian, wine is added to the dish, it turns out quite tasty!
1. Chicken legs must be washed in advance, dried, removed from the skin and chopped into pieces. Some remove the pulp from the bones, this is optional.
2. Send the meat to a deep frying pan with butter and fry over high heat for 7 minutes.
3. Then turn down the power, stir in the diced onion. Sauté until tender, the onion will become soft.
5. Add tomato cubes here as well. But they must first be freed from the peel, then cut into cubes and added to all the other components.
6. Simmer the ingredients under an ajar lid at medium power for 7-10 minutes. Then pour in the wine, sprinkle with salt to taste. Simmer for another 10 minutes and turn off. Ready!
Chakhokhbili with chicken and potatoes
- large potatoes - 2 pcs.
- tomatoes - 0.4 kg.
- chicken meat - 0.6 kg.
- onion - 3 pcs.
- sunflower oil - 60 ml.
- garlic - 3 cloves
- butter - 25 gr.
- dried thyme - 5 gr.
- coriander (seeds) - 2 gr.
- freshly ground red pepper - 1 gr.
- hops-suneli - 1 gr.
- cilantro, parsley, basil, mint - 10 gr.
- saffron - 1 gr.
To understand how to cook chakhokhbili from chicken, you should arm yourself with spices and the presented products. A dish with potatoes is more nutritious and no less tasty.
1. Peel and cut the potatoes into small cubes. Boil water and add salt to taste. Boil the root crop until tender. Drain the broth and wait for the product to cool.
2. Since it is not difficult to cook delicious chakhokhbili from chicken, the meat must be washed, chopped into portions. In a Georgian recipe, you can use a cauldron, a brazier or a thick-bottomed pan.
3. Pour into the container vegetable oil. Set the power of the stove to a minimum and lay the meat. Cover the container with a lid, simmer for about 6 minutes. In parallel, finely chop the onion into half rings.
4. Make small cross-shaped cuts on the tomatoes and send them to a pot of salted water. Bring to a boil. After that, drain the boiling water and send the tomatoes to cold water for 2 minutes.
5. Remove the skin from the tomatoes and chop into small pieces. Remove the lid from the pan in which the meat was fried, turn it over. Repeat the languishing process for another 6 minutes. Stir regularly with a wooden spatula.
6. Add onions and butter to the chicken. Fry on medium heat for another 5 minutes. Do not forget to systematically mix the ingredients. Now add tomatoes and potatoes to the common ingredients.
7. Fry for about 6 minutes. In parallel, chop the garlic and herbs. Add them to the bulk. Also enter all the spices. Stir the dish thoroughly. After a few minutes, remove the pot to the side and cover with a lid. Leave to infuse for a quarter of an hour.
When wondering how to cook chakhokhbili, you can consider all the recipes presented. This Georgian chicken dish goes well with boiled rice. Enjoy!
Chakhokhbili in Georgian in the oven
- butter - 35 gr.
- tomato sauce- 110 gr.
- onion - 1 pc.
- tomatoes - 0.3 kg.
- chicken - 0.8 kg.
- table vinegar - 30 ml.
Georgian chicken dish is loved by many. Currently in cooking there are various options cooking chakhokhbili. Consider the recipe in the oven.
1. Chop the chicken into pieces and get rid of the bones. Heat the pan and fry the meat without oil on it. In a separate container, pass the finely chopped onion in butter.
2. As soon as the vegetable becomes transparent, transfer it to the chicken. Mix in the sauce necessary spices and optional bay leaf. At the same time, peel the skin from the tomatoes and cut into 2 parts.
3. Send the tomatoes to the total mass. Fry the ingredients for a couple of minutes, then transfer to a baking sheet. Cover with food foil. Bake the dish at 190 degrees for a third of an hour.
Chakhokhbili from chicken in a slow cooker
- tomatoes - 250 gr.
- sweet pepper - 1 pc.
- garlic - 4 cloves
- chicken - 1 kg.
- fresh herbs - 40 gr.
- onion - 1 pc.
Chakhokhbili from chicken can be cooked, observing step by step recipe. In a slow cooker, the dish turns out really tender.
1. Before cooking chakhokhbili, the meat must be chopped into pieces. Remove fat and skin. Remove the giblets from the chicken if necessary. Wash and remove excess moisture. We will cook a Georgian dish in a slow cooker.
2. Send the meat to the multi-bowl and add your favorite spices. Pour in not a large number of oils. Mix ingredients and fry until golden brown. The procedure will take no more than 10-12 minutes.
3. Peel the rest of the food and chop into small pieces. Run them through a blender. Pour the prepared mass into the multicooker. Set the "Extinguishing" mode. Simmer the dish for 1 hour. After readiness, add chopped greens. Insist a quarter of an hour.
Chakhokhbili is a traditional Georgian dish that can be cooked different ways. All recipes are subject to change. Feel free to add your favorite ingredients and spices.
One of the most popular dishes, which was to the taste of gourmets different countries, including our compatriots - chicken chakhokhbili with spices and tomatoes. You can safely prepare this tasty and satisfying dish for lunch - rest assured, you won’t have to serve the second one! :) hearty dish perfectly satisfy hunger and give a charge of vivacity and energy until the evening! This specially prepared chicken can be served with both red Georgian wine and freshly squeezed juice. But you can drink the dish with tea with lemon.
In this material you will find step-by-step recipes with photos of each stage of cooking Georgian chakhokhbili, useful secrets from professional chefs, as well as visual video tutorials with which you can easily cook a delicious and healthy Georgian chicken dish at home.
Historically, the preparation of chakhokhbili is associated not with poultry, but with a feathered representative of the wild nature - a pheasant. Pheasant hunting is a whole art and you need to have the talent of a real hunter to get such game during the hunt. But pheasant meat has a truly unique taste, and nowadays a dish from this bird is a delicacy in any reputable restaurant. But chicken meat may well replace the exotic option for making real chakhokhbili at home. The most important rule is not to use animal meat (pork, lamb, beef) and not to add fat and water in the process of preparing this delicious Georgian dish.
Cooking chicken according to the Georgian recipe is very similar to stewing a classic stew in tomato sauce with the addition of various spices. But the main difference is that before you start stewing chicken pieces, you must definitely fry them without adding fat, oil or water in a frying pan until a thin crispy crust appears!
Chicken Chakhokhbili is an absolutely self-sufficient Georgian dish and can be served even without a side dish and sauce. But if you want, you can add noodles to it, mashed potatoes or fig.
5 important secrets of making delicious chakhokhbili:
√ Secret 1 - do not use broiler meat for cooking. The best option- soft meat of young (if you buy a bird with paws, then they will have delicate scales and the color of the paws will be white, not yellow) chicken. The meat itself should be without bruises and spots, pinkish-yellow in color;
√ Secret 2 - any real recipe cooking chakhokhbili should include vegetables. Do not be afraid to overdo it with vegetables, since it is they who will give juice during cooking in sufficient quantities and you do not need to add water - chicken pieces will be fried in their own juice;
√ Secret 3 - in no case do not add spices and various spices while frying chicken or stewing - the meat will turn out with a bitter aftertaste. These ingredients can be added in the last 5-10 minutes of simmering. chicken meat;
√ Secret 4 - you can add vegetable oil in a very small amount to the dish if the chicken is not of the best quality and very dry. But the real art of cooking chakhokhbili is not to spoil the amazing taste of meat with fat or oil, not to overcook or overcook it;
√ Secret 5 - if the chicken meat is dry enough or the juice secreted from vegetables is clearly not enough, then a little dry wine can be added instead of water.
HOW TO PREPARE DELICIOUS CHICKEN CHAKHOKHBILI QUICKLY AND SIMPLY
So let's take a look classic way cooking this wonderful Georgian dish.
To make chakhokhbili juicy and fragrant, we will prepare the following ingredients:
1.2-1.5 kg of fresh chicken, two large onions, 3 tomatoes, a bunch of basil and a bunch of cilantro, 1 hot red pepper, a teaspoon of suneli hops, 4 cloves of garlic, salt.
Georgian chicken recipe with photo:
RECIPE FOR COOKING THE GEORGIAN DISH CHAKHOKHBILI
Let's take the following components for our dish: fresh chicken medium size, two bell peppers, 5 pcs. onion, cilantro and basil, 7 small tomatoes, ground paprika, ground red pepper, 2 cloves of garlic, a little salt.
Step-by-step recipe for cooking chakhokhbili with bell pepper:
For this variant of chakhokhbili, it is important to prepare fresh basil and cilantro (one bunch each), and we will not use a mixture of different spices! And one more important point - prepare cast iron pan Or at least a heavy bottomed pan.
CLICK ON THIS LINK AND EXPAND THE CHICKEN COOKING RECIPE WITH PHOTO.
GEORGIAN CHICKEN DISH WITH MUSHROOMS AND CARROTS
Before using the recipe, prepare the following ingredients for work: 2 kg of chicken meat, 1 pc. onion large size, 2 carrots, 4-5 large tomatoes, 5 cloves of garlic, salt, 2 tablespoons soy sauce, 4 tbsp. spoons of flour, 1 bouillon cube, spices for poultry, greens, champignons, a mixture of peppers.
To complicate the aroma of the dish a little and add clove notes to it, add a mixture of freshly ground white, red and black peppercorns to chakhokhbili. Do not use tomato sauce - only fresh tomatoes as directed in the recipe!
For this Georgian dish, mint greens are suitable: sage, basil, thyme, mint, marjoram.
Despite the rather large number of ingredients included in this recipe, chakhokhbili can be cooked quite quickly - in about an hour and a half.
Consider the whole process of work step by step:
STEP 1
Thoroughly wash the kuru and cut into portioned pieces with a sharp knife;
STEP 2
We begin to fry the pieces until the moment when a golden crust barely appears;
STEP 3
After that, remove the meat from the pan and transfer it to a deep cauldron or to a pan with thick walls;
STEP 4
Now we need to prepare other ingredients. In the pan in which we fried the chicken, fry the finely chopped onion. A little later, add chopped carrots to the pan and then chopped tomatoes. Fry the contents for five minutes and add mushrooms, pepper, spices, sauce and a little salt. Cover the pan with a lid and the workpiece will be stewed for ten minutes. After that, remove the lid and evenly add the sifted wheat flour and fry the contents for another 3-4 minutes;
STEP 5
Boil a dissolved bouillon cube in a liter of water;
STEP 6
In the cauldron (or pan), where we have the fried chicken pieces, carefully put the mixture of vegetables from the pan and pour the prepared broth, and then mix everything thoroughly;
STEP 7
We put the cauldron with the contents on a small fire. It is necessary to stew chakhokhbili for about an hour and stir regularly;
STEP 8
The contents of the cauldron should be properly extinguished, and then turn off the gas and let the dish cool slightly for 5-10 minutes, after which we squeeze the garlic juice into the bowl. We cover the cauldron with a lid and after a few minutes you can pour chakhokhbili into deep plates. You can sprinkle the dish well with fresh herbs before serving the food on the dining table;
I strongly recommend using fresh tomatoes, not tomato sauce or pasta. The taste of this changes a lot. But champignons can be put at will, without them it is also tasty, but with them it is even better. It is much better to boil mushroom or chicken bouillon, but this is if there is a desire and time.
UNIQUE CHICKEN CHAKHOKHBILI COOKING WITH WINE AND SPICES IN A MULTICOOKER
to Home PageChakhokhbili belongs to Georgian cuisine. The name comes from the Georgian word "hohobi" - a pheasant. Many years ago, it was customary to cook a dish from a whole carcass of this bird, but today it is a good substitute for chicken. Below we will tell you how to cook Georgian chicken chakhokhbili, we will tell you all the nuances of preparing a delicious hearty dish.
The classic chicken chakhokhbili recipe is incredibly tasty. The bird cooks quickly enough, and the dish can be served even to festive table, abandoning the usual baked drumsticks.
- chicken legs - 1.2 kg;
- tomatoes - 3 units;
- onions - 2 units;
- a bunch of basil and cilantro - 1 each;
- small hot pepper - 1 unit;
- garlic - 3 cloves;
- suneli hops - 1 tsp;
- butter - 1 table. l.
How to cook chakhokhbili step by step:
- Rinse the legs and cut into legs and thighs. Fry until golden brown on all sides.
- Peel the tomatoes and cut into cubes. Stew with meat for a quarter of an hour.
- Chop the onion and sauté in a separate frying pan until slightly appetizing golden. After laying out to the meat and tomatoes, continue cooking for about half an hour.
- Finely chop the garlic and herbs, add to meat and vegetables, send spices and finely chopped hot peppers there. Simmer another 5-7 minutes.
Pairs well with rice or mashed potatoes.
On a note. To peel off the tomato skin well, scald the fruits with boiling water.
in Georgian
Chakhokhbili from Georgian chicken is usually cooked with wine.
- whole chicken or legs - 0.7 kg;
- onions - 3-4 heads;
- carrots - 2-3 units;
- tomato puree - 350 g;
- dry wine. red - 350 ml;
- garlic - half a head;
- dry or fresh herbs;
- oil;
- suneli hops, basil and dry cilantro - a good pinch each;
- coarse salt, red and black peppers - to taste, approximately ⅓ tsp. without a slide;
- Lavrushka - 1-2 units.
How to cook chakhokhbili:
- Rinse and dry the meat, if necessary, cut into medium-sized pieces and fry, periodically turning over.
- Three vegetables and chop, simmer with butter in a separate bowl for five to seven minutes. It is recommended to use a small deep saucepan. We spread tomato, wine, spices and herbs to the vegetables. Mix well to evenly distribute the added ingredients. Simmer for another seven minutes on a very quiet fire under the lid. The sauce is ready!
- We shift the chicken into the sauce, salt, cover with a lid and leave to cook for forty minutes. The fire must be slow.
With walnuts and tomatoes
Ingredients of chakhokhbili with a nutty twist:
- chicken thighs - 6 pcs;
- onions - 2 units;
- carrots - 1 unit;
- Bulgarian pepper - 1 unit;
- tomatoes - 2-3 units;
- garlic - 4 cloves;
- chopped walnut kernels - half a glass;
- ground paprika - a pinch;
- hops-suneli - tea. lies. with a slide;
- fine salt - table. lies. without a slide;
- black pepper and herbs to taste.
Rinse the thighs and fry on all sides. You can remove the skin if you wish. In the process, add herbs and salt, cook for 10 minutes, then transfer to a baking dish with a lid.
In the same pan where the thighs were fried, sauté the onion cut into half rings until transparent, then you can add grated carrots, peppers in thin strips, and after a few minutes, peeled and mashed tomatoes. Cook for a few minutes, then pour out the ground or just finely chopped nuts, pressed garlic and spices. Stir the contents of the pan throughout the process - the excess liquid should evaporate, and the sauce will turn out thick.
Preheat the oven to 200 degrees. Cover the thighs with sauce, cover and bake for about half an hour.
With added egg
For the dish you will need:
- chicken fillet - 0.5 kg;
- onion - 0.25 kg;
- tomatoes - 2 units;
- garlic - a pair of cloves;
- eggs - 3 units;
- Lavrushka - 3;
- sweet pepper - 1;
- dried fenugreek or suneli hops, cilantro or coriander - ½ tsp each;
- fresh cilantro - 20 g;
- hot pepper - 1 tsp;
- butter - 70 g;
- vegetable oil and salt.
Marinade:
- salt and sugar - 3 tbsp. l.;
- tomato paste - 1 tbsp;
- garlic - 1 large clove;
- lavrushka;
- distilled water - 1 l.
First of all, wash the chicken breasts, cut into cubes and marinate for 12 hours in the marinade. To prepare the marinade, you just need to mix all the ingredients until a homogeneous liquid, and cut the garlic into slices and add with a couple of bay leaves.
After the set time, you can start cooking the dish itself. Cut the onion, pepper and tomatoes into medium cubes, chop the cilantro, press the garlic, or grate on a fine grater.
In a frying pan, fry the breast in vegetable oil for a quarter of an hour, stirring. Then put in the onion and a slice butter, continue cooking for another ten minutes.
Add tomatoes, simmer for a few minutes. Then add pepper, garlic, dry herbs. Continue to cook while stirring for 5 minutes.
Beat in the eggs, mix and cook for a few more minutes. Sprinkle with chopped fresh herbs before serving.
On a note. Recipes can be used to prepare a Georgian dish in a slow cooker. The kitchen assistant will help to preserve the taste as much as possible. The scheme is slightly different - meat and sauce are fried in turn, into which the chicken is immersed and cooked in the “Stew” mode for half an hour.
Chakhokhbili with chicken and wine
Ingredients for a delicious chakhokhbili with a light fruity note:
- chicken carcass;
- pair large heads Luke;
- 5-6 tomatoes;
- 4 cloves of garlic;
- 100 ml of white wine;
- a bunch of cilantro;
- table. lies. hops-suneli;
- salt;
- pepper;
- oil for frying;
- 30 g plums. oils;
- hot pepper.
Rinse the carcass, divide the joints into legs, breast, thighs and wings. It is very convenient to do this with special kitchen scissors. Cut the breast into small pieces. Keep all the pieces the same size. The spine does not need to be used in this recipe, it can be used for soup.
Slightly boil the plums until soft, then rub them through a sieve to make a slurry.
Peel tomatoes, cut into small pieces.
Chop the onion in half rings, chop the cilantro finer.
Cut the garlic as small as possible - it should not stand out too much in the overall flavor range.
Fry the chicken in vegetable oil, salt and pepper. Oil can be omitted if used Domestic bird. Then you can fry without the use of butter, because there is bird fat. Cook for a few minutes until golden.
Pour in the wine and simmer for ten minutes. Excess liquid will evaporate, leaving only a light wine taste.
Add suneli hops and tomatoes, mix well. Stew without a lid for five minutes, then cover and cook for a third of an hour. Stir gently from time to time. If suddenly the liquid runs out - pour in a little water.
In the meantime, lightly fry the chopped onion in vegetable oil, then put the butter, and simmer for another 10 minutes.
Add onion and plum puree to vegetables and chicken. Simmer for 10 minutes, a couple of minutes before the end add hot peppers, herbs and garlic.
According to the classics, this dish is served as an independent dish, without a side dish. A glass of red wine complements the taste of chakhokhbili.
On a note. Cilantro can be replaced with parsley, but the dish will take on a slightly different sound.
Georgian chakhokhbili with potatoes
A hearty full-fledged dish will turn out if you add potatoes to it:
- chicken legs - 1.5 kg;
- onions - 2 heads;
- garlic - 3 cloves;
- tomatoes - 4 units;
- potatoes - 5 units;
- salt and spices;
- oil.
Rinse the chicken well and pat dry with paper towels. Then rub well with a mixture of cooked spices and leave to soak slightly.
In the meantime, prepare all the vegetables - wash, peel.
Heat up a frying pan and fry the chicken pieces without oil. Don't forget to turn them over periodically so that the crust is even on all sides. When the meat acquires a ruddy crust, move it to a saucepan, and pour the remaining juice (if any) from the pan into a separate bowl. Pour a small amount of oil into a saucepan and fry the chicken legs now in it for 10 minutes.
Press the garlic, cut the potatoes and onions into medium cubes. By this time, the chicken will be fried with butter and you can add onions to it, cook for about five minutes.
Remove the skin from the tomatoes and chop in a convenient way - chop finely, or pass through a blender. Put the tomatoes to the meat along with the potatoes, mix well and, covered with a lid, continue to simmer for a third of an hour.
Wash and chop greens. Together with part of the garlic and spices, add to the chicken after the allotted time, simmer all together for another 5 minutes.
Stir the remaining garlic with the juice from under the chicken, remaining after the first frying, pepper the mixture. To mix everything. This will be the sauce that is poured over a portion of the finished chakhokhbili before serving.
