Step-by-step preparation of a load of Chakhokhbili dishes. How to cook Georgian chicken chakhokhbili according to a classic step-by-step recipe with photos

What to cook with meat - recipes

chicken chakhokhbili recipe

1 hour

150 kcal

5 /5 (1 )

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

Recipe for making chakhokhbili from poultry

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

Ingredients

Step-by-step preparation

Step 1: Preparing Ingredients

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

Step 2: preparing chicken chakhokhbili

For this we need 2 frying pans. Heat one frying pan, place chicken pieces in it and fry them on both sides, without covering with a lid and turning the meat periodically.
Frying takes about 15 minutes. The second frying pan also needs to be heated, add butter and fry the onion half rings until golden brown, add tomato paste or sauce, mix and place in the frying pan with the meat.
Next, add tomatoes, pepper, salt, mix well and simmer over low heat for 20-25 minutes. under a closed lid.
When the meat and vegetables are stewed, add garlic, suneli hops, sugar, herbs, hot pepper and 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 is a traditional second course of Georgian cuisine. Its name comes from the word “pheasant” and traditionally it is prepared from this bird, but nowadays chakhokhbili is prepared from chicken. The chakhokhbili recipe is not complicated, and the dish turns out very tasty.

Chakhokhbili recipe:
1 kg chicken thighs;
3 medium tomatoes;
4 medium onions and hot pepper;
1 bell pepper;
greens, cilantro and parsley;
1 tbsp. spoon of butter;
half a teaspoon of khmeli-suneli;
30 grams of good tomato paste or tomato sauce;
6 cloves of garlic;
salt.

Chicken Recipe with Vegetables:
1 kg of chicken thighs;
3 medium tomatoes;
4 medium onions and hot peppers;
1 Bulgarian pepper;
Greens, coriander and parsley;
1 tbsp. A spoon of butter;
Half a teaspoon of hops-suneli;
30 grams of a good tomato paste or tomato sauce;
6 cloves of garlic;
salt.

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

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2017-04-25T07:30:03.000Z

What is chakhokhbili served with?

This dish really needs to be served with a side dish, and one of the suitable options would be mashed potatoes, rice, buckwheat, wheat porridge or pasta. You can also serve vegetables, although there are quite a lot of them in the dish itself. If you are planning to go outdoors, you can easily cook chicken chakhokhbili in a cauldron over a fire, and now we will tell you how to do it.

Recipe for chakhokhbili with chicken in a cauldron over a fire

Total cooking time: 50-60 min.
Serving quantity: 5-6 pcs.
Necessary utensils and accessories: cauldron: cutting board; knife; wooden spatula; teaspoon and tablespoon.

Ingredients

We will need exactly the same ingredients as described in the previous recipe, just add prepared water, about 1 liter.

Step-by-step description of the cooking process

Video of cooking chakhokhbili with chicken in nature

In this video you can see how easy it is to prepare this dish in the field, and most importantly, it’s also very tasty!

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

Chakhokhbili (Georgian: ჩახოხბილი) - poultry stew, national Georgian dish.
Initially it was made from pheasant (Georgian ხოხობი - [khokhobi]), but nowadays from any poultry meat, and especially domestic chicken.
The dish is prepared from pieces of poultry fillet stewed in tomato sauce with the addition of spices and garlic. A characteristic feature of chakhokhbili is the preliminary (before stewing) so-called dry frying of the bird for 15 minutes without adding any fat.
Sometimes, when preparing this dish, no water is added; the moisture in the dish is used only from vegetables, mainly onions. The rest is the chefs' interpretations.

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

Step-by-step recipe for making chicken chakhokhbili.

chicken meat – 600-800 gr.,

onions - 1-2 pcs.

tomatoes - 3 pcs.

tomato paste or ketchup – 1-2 tbsp. spoons,

garlic - 3 cloves,

khmeli-suneli - 1 teaspoon,

salt, ground pepper - to taste,

green onion,

vegetable oil.

- This is a very tasty dish of Georgian cuisine, which in popularity is second only to shish kebab. Originally it was made only from wild pheasant meat. These birds used to be found in large numbers in nature. Many years have passed and it has become almost impossible to get such exotic meat. Therefore, today we want to bring to your attention recipe for chicken chakhokhbili.

Prepared from ordinary chicken. This dish is a kind of stew, which is cooked with tomatoes and all kinds of spices.

The recipe for making chakhokhbili is simple. Anyone can cook this dish. Using our step by step photo recipe Cooking chicken chakhokhbili is quite simple and easy.

Cooking chicken chakhokhbili.

To prepare chicken chakhokhbili You need to cut the chicken meat into portions and rinse thoroughly. For this recipe we used the back of the chicken, which is two large legs. The main feature of preparing chakhokhbili is the initial frying of chicken meat in a thick-walled container without the use of oil. In our recipe we cook chicken chakhokhbili in a frying pan.

Place the chicken pieces in a frying pan and put on heat a little hotter than average.

You need to fry for about 15 minutes, stirring from time to time, so that the chicken meat browns a little on all sides.

While the chicken for chakhokhbili is being fried, you need to peel the onion, rinse it and cut it into half rings.

Wash the tomatoes, cut them crosswise, scald them with boiling water and remove the unnecessary skin. Then cut the tomato into cubes.

Pour the onion into another frying pan heated with vegetable oil. You don't need to fry the onions too much. Stirring occasionally until it becomes translucent. After this, remove the pan with onions from the heat.

By this time, the chicken is completely fried and now you need to add chopped tomatoes to it.

Reduce heat and simmer together for a few minutes.

When the tomatoes release their juice, add translucent onion to the pan with the chicken and tomatoes and mix everything.

Then add tomato paste or ketchup. In our recipe we used ketchup.

Then add chopped greens. You can use any greens in our recipe, we used parsley, dill and green onions, and you can also use cilantro, basil, tarragon.

Then add khmeli-suneli seasoning.

Immediately add chopped garlic to the pan and mix well.

Chakhokhbili, along with shish kebab, lula, chicken tabaka and khachapuri, is rightfully one of the five most popular dishes of Georgian cuisine, long known beyond the borders of the Caucasus. Tender, aromatic meat is stunning in taste, it is worthy of odes to it! Pleasant to the eye with its colorful colors, the original, time-tested chicken chakhokhbili will be an alternative to boring fried legs, thighs and fillet chops. What is hidden behind the incomprehensible name, how to properly prepare the dish and what to serve it with?

From time immemorial

In the old days, the dish was prepared from young, fattened pheasant. The name of the bird in Georgian is “khohobi”. In the 5th century, the brave king Vakhtang I from the then capital of Mtskheta went hunting. A shot pheasant fell into a hot spring, and the dog brought the already cooked bird to its owner. The first stone of modern Tbilisi was laid in this place. "Tpili" means warm.

Secrets of taste

Every Georgian family prepares chakhokhbili according to its own recipe, tested by many generations. It seems like everyone uses the same set of ingredients, but it turns out differently. There are countless options, some like it in nut sauce, others prefer it with tkemali or wine, some housewives cook it on the stove, others like to do it in the oven. The recipe is the same, the spices and proportions are different, and each kitchen has its own dish, unlike the others. It’s easy to prepare, doesn’t take much time, it turns out delicious, everyone asks for more.

How to cook chicken chakhokhbili correctly? To master the process it is not at all necessary to have the abilities of an advanced chef. Despite the simplicity of the recipe, without taking into account the nuances, it is unlikely to achieve the taste of traditional Georgian food. Chicken stewed with a lot of vegetables and the addition of khmeli-suneli, which many housewives prepare at home, is as far from the classic dish - chakhokhbili from chicken meat, as a tiny stream from a rushing mountain stream.

When preparing chakhokhbili from poultry, everything is important, from the dishes, the amount of vegetables, the composition of seasonings to the time of heat treatment of the products.

Which part of the bird should you choose? You can take a whole carcass, thighs, legs or fillets. Broiler chicken is ideal; its meat cooks quickly and is well soaked in sauce.

You can use new-fashioned, elegant frying pans with ceramic coating, but you will hardly be able to achieve the traditional taste. A cast-iron frying pan or cauldron with thick walls, where the meat is heated evenly on all sides, is just what you need.

The main difference between chakhokhbili and ordinary meat stew is that chicken or turkey is stewed in vegetable gravy without adding water.

There are two secrets in the cooking technology:

you need to fry the chicken in a frying pan without oil, only fatty poultry can be dry-fryed, lean meat will certainly burn, to prevent this from happening, pieces of turkey or chicken laid out on a hot surface must be turned over very quickly:
The main volume of liquid in which the meat will be stewed is contained in onions and tomatoes; making the correct calculation of the amount of vegetables is the key to success.

The dish is eaten hot or cold with rice, potatoes, and stewed vegetables.

Chakhokhbili from chicken meat classic recipe at home

Using a sharp knife, cut the thigh or leg in half and remove the bone. Cut the whole chicken into portions and remove the breast from the bones. So that the dish does not become just a poultry stew, but is rightfully called chakhokhbili from chicken meat in Georgian, pay attention to the composition of the ingredients and proportions:

chicken meat – 1 kg;
ripe, juicy tomatoes – 5-6 pcs.;
bell pepper – 2 pcs.;
large onions – 3 pcs.;
fresh cilantro, parsley or purple basil - 1 bunch;
garlic – 5 large cloves;
butter – 50 g;
hot pepper – 1 pod.

Cooking chakhokhbili from chicken meat, step-by-step recipe

Heat a thick-bottomed frying pan and add the meat. Place the fattier pieces first so that the chicken browns. Fry for only 5 minutes.

Wash the vegetables and dry with a towel. Cut the onion into half rings, the bell pepper into strips, sauté the vegetables in butter, stirring vigorously.

Scald the tomatoes with boiling water and quickly lower them into very cold water. The skin will come off easily. Cut the pulp with a knife or grate on a coarse grater. Do not use the thickening near the stalk. Place the vegetables in a saucepan, add salt and simmer until the juice appears.

Pour the gravy over the chicken, bring to a boil, turn the heat down and simmer until the meat is completely cooked. Add garlic passed through a press, chopped hot pepper and herbs, add salt to taste. Turn off and cover with a lid.

Chakhokhbili is eaten as an independent dish with flatbread or bread, but it will also be organically combined with a side dish - potatoes, pasta, rice, couscous.

You should not use red onions, because they have a delicate, sweetish taste, and during heat treatment they acquire a brown tint, which can ruin the pleasing variegation of chakhokhbili with its dull appearance. Georgian cuisine is not only about taste, but about the brightness of colors! What a pity that photos and videos do not convey the divine bouquet of aromas.

Chakhokhbili from turkey or chicken with walnuts step by step

Everyone calls this dish in their own way - Georgian-style chicken chakhokhbili with walnuts or satsivi in tomato sauce. In essence, both are true. Connoisseurs of Georgian cuisine have not anathematized the author of the dish for not following the classic recipe; more and more “variations on the theme” are appearing. Chicken prepared according to this recipe has a more delicate taste.

The ingredients are the same as in the classic recipe. There is only a small exception: you need to remove the hot red pepper and add 150 g of peeled walnut kernels.

The cooking process does not take much time, and the taste is amazing. There is one secret remedy that can give a dish the true flavor of Georgia. While rendering fat from turkey or chicken, hum “Chito Grito, Chito Margarito, yeah” and perform a few lezginka steps - it’s not at all difficult, but what a mood!

The sauce can be made the same as in the classic recipe. Onions and peppers are lightly fried in a frying pan or in a saucepan. Chopped tomatoes should be mixed with walnuts minced or crushed in a blender, add salt, dry spices and bring to a boil. Mix with fried vegetables and pour chakhokhbili sauce over the bird placed in the pan. If the gravy turns out to be very thick, you can add half a glass of vegetable or chicken broth. Simmer until the meat is cooked over low heat, add finely chopped cilantro and squeeze out the garlic. Let it brew for 30 minutes (you can do it in a warm oven) and only then start eating. Serve rice or potatoes as a side dish.

To immerse yourself in dreams of Georgia and highlight the taste of the main dish, make badrijani - an appetizer of eggplant with walnuts. Let's prepare the fruits: cut them lengthwise into thin slices, sprinkle with salt and leave for a while so that the bitterness goes away. Dry and fry on both sides. Grated cheese and basil are added to the prepared nut mince and placed on blue tongues. All that remains is to add the pickled onion and roll it up.

It’s impossible to sit still and wait for the food to brew; this dish is eaten piece by piece so quickly that it’s almost pointless to cook it at home. Such food is traditionally swept off the table in an instant, leaving only memories and dishes licked to a shine.

Recipe for chakhokhbili with potatoes

Set of ingredients:

small whole chicken, 5-6 thighs or legs;
3 onions;
3 potatoes;
5 pieces. ripe tomatoes or tomato paste;
1 meaty pepper;
half a lemon;
1 bunch of spicy herbs;
1 tsp ground pepper;
garlic;
salt, sugar.

Cooking chakhokhbili from chicken meat step by step.

Trim the fat from the chicken and place it in a hot cauldron with thick walls. Fry onions and bell peppers. Remove the vegetables and place on a plate.
In a separate bowl, pour the marinade of lemon juice and two tablespoons of wine over the chicken. Leave to marinate for a while.
Remove the skin from the tomato and puree the pulp in a blender. Combine the tomato with vegetables, add salt and a little sugar. Tomato sourness combined with sugar and the aroma of pepper will give the dish a very pleasant, memorable taste.
Peel the potatoes and cut into cubes.
Fry the chicken until golden brown, add salt, add potatoes and pour in the sauce. Cook covered for 10-15 minutes. Sprinkle with chopped garlic, any spices and herbs. Serve hot. You can cook in a slow cooker or home oven from chicken thighs or breasts.

Georgian dish - chakhokhbili in a hurry. It's more of an inspired dish. The simple recipe was not invented by Georgians, but it is approved and recognized as ours.

Product composition:

young chicken or several legs;
2 sweet peppers;
3-4 medium sized onions;
tomato paste;
garlic, half a head;
seasonings, salt.

Wash the chicken, put it in a saucepan, add water and cook, remembering to skim off the foam. Remove the finished bird from the broth, cut into components and place in a saucepan or pan with a thick bottom.

Simmer the onion a little until it begins to release juice. Place it on the meat, sprinkle chopped pepper on top. Dilute tomato paste with a small amount of hot water and add to the chicken. Pour the broth in which the chicken was cooked over the meat and vegetables. The marinade should cover the contents of the pan completely; if it is not enough, add more broth during the cooking process. Chakhokhbili from chicken meat is prepared very quickly, it boils for 5 minutes, and you can turn it off after adding garlic, herbs, and spices.

What do they eat with? With mashed potatoes, mac and cheese, rice, sauté or vegetable caviar spread on flatbread pieces.

To better understand how chakhokhbili is prepared, look at the photo or video of step-by-step preparation. Recipe from the chef.

This is how you can easily prepare a delicious dish at home from a simple set of products - chakhokhbili from chicken meat. There are many options - with wine, adjika, beans, eggs and other ingredients.

Cooking is creativity, improvisation. Don’t be afraid to experiment, and your creations will become not just food, but will sound like the polyphonic song of Georgia. Have a nice culinary journey!

Juicy pieces of poultry fried with spices in tomato sauce is a traditional Georgian dish that is also enjoyed in other countries. Initially, it was prepared only from pheasant, the national bird of Georgia, but now chakhokhbili is most often made from chicken, since pheasant is a very rare bird in our time. However, some housewives prefer chakhokhbili made from lamb, beef, turkey or duck.

Choosing products for chakhokhbili

Chicken is the best meat for, as it is soft and moderately fatty. Turkey makes the dish drier, while duck, on the contrary, is too fatty. It is advisable that the chicken be young and fresh, since the taste of a frozen poultry dish will be completely different. Select tomatoes that are dense and ripe at the same time, and the ideal seasoning is utskho-suneli, which contains blue fenugreek, which gives dishes a sweetish-nutty aroma. Instead of this rare spice, you can take the more familiar khmeli-suneli seasoning and flavor the dish with a pinch of fragrant saffron. Also for cooking you may need wine, onions, bell peppers, garlic, herbs, hot peppers, oregano, dill, mint, tarragon and plum puree, which is used in classic Georgian recipes. It is permissible to replace tomatoes with tomato paste or sauce.

Preparing food and utensils

Cut the chicken into small pieces - first separate the legs and wings, cut each leg into 3 parts, and the breast into about 6 parts. You can prepare a dish with only dark meat or only white meat, it all depends on your taste and dietary preferences.

Next, blanch the tomatoes - put them in boiling water for 20–30 seconds, and then make a few cuts, and the skin will come away from the pulp on its own, without even having to put in any effort. Chop the onion into thin rings, chop the greens, finely chop the garlic and hot pepper, boil the plums in water and rub through a sieve.

We cook chakhokhbili in a cauldron or in any vessel with a thick bottom - in a saucepan, frying pan or duck pot. Pour vegetable oil into the bottom and add a pinch of salt; thanks to this trick, drops of moisture will not splash in different directions and will not burn your hands.

Cooking chakhokhbili correctly

Fry pieces of dark chicken meat in a hot frying pan, stirring constantly until it is half cooked, add white meat and continue frying - this is done in order to preserve the tenderness and juiciness of the breast, because if it is overcooked, it will turn out to be dry. According to tradition, the meat is first fried without oil, but as soon as it gets a golden brown crust, you can pour a little dry white wine into it, cover it with a lid and simmer over low heat. You should not replace wine with vinegar, otherwise chakhokhbili will taste too harsh and rough.

At this time, let's take care of other vegetables, for example, fry onions in a separate frying pan until golden brown. There is a small subtlety here - first the onions are fried in vegetable oil, and at the end of frying a piece of butter is added to it - for a delicate taste and aroma. Sometimes onions are added directly to the chicken, and in some recipes there is also fried bell pepper, which is also cut into rings. Cut the tomatoes into 4 parts and add them to the meat, not forgetting to add salt, this has a special meaning. The fact is that tomatoes contain acid, which softens tough meat fibers, resulting in dry meat becoming soft and tender. For greater juiciness, you can add a little tomato juice to the meat.

After some time, put the golden onion, utskho-suneli and two-thirds of the plum puree into the cauldron. immediately acquires a bright shade and a pleasant fruity aroma. Then all that remains is to put chopped chili pods, cilantro, fresh garlic and basil in it, while you should not spare the greens, but add them at the very end, when the fire is turned off. We leave the chakhokhbili in the frying pan under the lid for 20 minutes, and soon we will enjoy the amazing taste and aroma of the Georgian dish. By the way, chakhokhbili on a fire turns out even tastier than on a stove, because it is saturated with the aroma of smoke and acquires a smoky flavor. The dish is no less tasty when served in clay pots, which are placed in the oven to simmer.

How to cook chakhokhbili in a slow cooker

This cooking method is not much different from the classic one, we just need much less time, which we already don’t have enough. So, place all the ingredients in the multicooker bowl - 1.5 kg of chicken, chopped into portions, 4 blanched peeled tomatoes, cut into cubes, 2 large onions, chopped into half rings, 3 cloves of finely chopped garlic and 1 pod of hot pepper, freed from seeds Add to the contents 80 ml of semi-sweet red wine, a piece of butter weighing 40 g, basil and cilantro. Turn on the “Stew” program and cook the dish for 90 minutes. Let it brew and serve delicious Georgian chicken with any side dish.

Chakhokhbili with potatoes

Chicken stew with potatoes is an even more satisfying, nutritious and tasty dish than chakhokhbili with tomatoes and peppers. Chop the chicken into pieces and simmer in a frying pan under a closed lid for about 5 minutes, then remove the lid and drain the released meat juice. We continue to fry the chicken, periodically pouring juice over it, and when it is almost ready, add 5 onions cut into rings, 35 g of butter into the pan and fry for another 5 minutes. Finally, it was the turn to mix the meat with 4 coarsely chopped tomatoes and 4 boiled potatoes, chopped into large pieces. We stew the vegetables and meat, periodically pouring them with the water in which the potatoes were boiled, add to the dish 1 spoon of thyme, 3 crushed cloves of garlic, suneli hops, coriander, ground red pepper, saffron, cilantro, basil and parsley. Next, simmer the chakhokhbili on the fire for 5 minutes, let it brew and serve with fresh herbs and fragrant bread.

Chakhokhbili from beef

A beef dish is no less tasty than a poultry dish. Cut 0.5 kg of fatty beef into pieces and fry it in a frying pan, lightly sprinkling 1 tbsp. l. flour. When the meat is fried, add 3 heads of chopped onion to the frying pan, after 10 minutes - 0.5 kg of diced tomatoes, peeled, grated capsicum, salt and garlic to taste. Let the meat and vegetables simmer, then add an armful of any greens, bring to a boil and remove from the heat. The more greens in this dish, the tastier it is, and if we added green vegetables during the cooking process, before serving, you need to sprinkle chakhokhbili with another portion of dill, cilantro, parsley and mint.

Spices from the branded online store “Eat at Home”

Chakhokhbili with nuts, eggplants, pumpkin, zucchini, mushrooms and beans turns out very tasty. This dish can be served as a soup or a main dish - it all depends on the amount of liquid, and rice, pasta, buckwheat or potatoes are suitable as a side dish. Prepare chakhokhbili in different ways and look for your own recipe, which can become your family’s signature dish! A

One of the most popular dishes that appealed to gourmets from different countries, including our compatriots, is 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 a second one! :) A hearty dish will perfectly satisfy your hunger and give you a boost of vivacity and energy until the evening! This specially prepared chicken can be served with either red Georgian wine or freshly squeezed juice. But you can wash down the dish with tea with lemon.

In this material you will find step-by-step recipes with photos of each stage of preparing chakhokhbili in Georgian, useful secrets from professional chefs, as well as visual video lessons with which you can easily prepare a tasty 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 - the pheasant. Pheasant hunting is an 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 made from this bird is a delicacy in any reputable restaurant. But chicken meat can easily replace an exotic option for preparing real chakhokhbili at home. The most important rule is not to use animal meat (pork, lamb, beef) and not to add fat and water when 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 the chicken pieces, you must 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 or sauce. But if you wish, you can add noodles, mashed potatoes or rice to it.

5 important secrets of preparing delicious chakhokhbili:

√ Secret 1 - do not use broiler meat for cooking. The best option is soft meat from a young (if you buy a bird with paws, they will have delicate scales and the color of the paws will be white, not yellow) chicken. The meat itself should be free of bruises and stains, pinkish-yellow in color;

√ Secret 2 - any real recipe for making chakhokhbili must include vegetables. Don’t be afraid to overdo it with vegetables, since they will give juice during cooking in sufficient quantities and you won’t need to add water - the chicken pieces will be fried in their own juice;

√ Secret 3 - under no circumstances add spices and various herbs when frying or stewing chicken - the meat will have a bitter aftertaste. These ingredients can be added in the last 5-10 minutes of stewing chicken;

√ 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 is 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 it or overcook it;

√ Secret 5 - if the chicken meat is quite dry or the juice released from the vegetables is clearly not enough, then instead of water you can add a little dry wine.

HOW TO QUICKLY AND EASILY COOK THE DELICIOUS CHICKEN CHAKHOKHBILI

So, let's look at the classic way of preparing this wonderful Georgian dish.

To make our chakhokhbili juicy and aromatic, 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.

Recipe for cooking chicken in Georgian style with photo:

RECIPE FOR COOKING GEORGIAN DISH CHAKHOKHBILI

Let's take the following ingredients for our dish: fresh medium-sized chicken, two bell peppers, 5 pcs. onions, cilantro and basil, 7 small tomatoes, ground paprika, ground red pepper, 2 cloves of garlic, a little salt.

Step-by-step recipe for preparing chakhokhbili with bell pepper:

For this version 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 a cast iron frying pan or at least a frying pan with a thick bottom.

CLICK ON THIS LINK AND EXPAND THE CHICKEN RECIPE WITH PHOTO.

GEORGIAN CHICKEN DISH WITH ADDED CHAMPIGNONS AND CARROTS

Before using the recipe, prepare the following ingredients for work: 2 kg of chicken meat, 1 pc. large onions, 2 carrots, 4-5 large tomatoes, 5 cloves of garlic, salt, 2 tbsp soy sauce, 4 tbsp. spoons of flour, 1 bouillon cube, spices for poultry, herbs, champignons, a mixture of peppers.

To slightly complicate the aroma of the dish and add clove notes to the chakhokhbili, add a mixture of freshly ground white, red and black peppercorns. Do not use tomato sauce - only fresh tomatoes, as written in the recipe!

For this Georgian dish, greens from Lamiaceae are suitable: sage, basil, thyme, mint, marjoram.

Despite the fairly large number of ingredients included in this recipe, chakhokhbili can be prepared quite quickly - in about an hour and a half.

Let's look at the whole process step by step:

STEP 1
Wash the chicken thoroughly and cut into portions with a sharp knife;

STEP 2
We begin to fry the pieces until a golden brown crust appears;

STEP 3
After this, remove the meat from the frying pan and transfer it to a deep cauldron or a pan with thick walls;

STEP 4
Now we need to prepare other ingredients. In the pan in which we fried the chicken, fry a finely chopped onion. A little later, add chopped carrots to the pan and then chopped tomatoes. Fry the contents for about five minutes and add champignons, pepper, spices, sauce and a little salt. Cover the pan with a lid and the workpiece will simmer for ten minutes. After this, remove the lid and evenly add the sifted wheat flour and fry the contents for another 3-4 minutes;

STEP 5
Boil the dissolved bouillon cube in a liter of water;

STEP 6
In the cauldron (or saucepan) where we have the fried chicken pieces, carefully place the mixture of vegetables from the frying pan and pour in the prepared broth, and then mix everything thoroughly;

STEP 7
Place the cauldron with its contents on low heat. Chakhokhbili should be simmered for about an hour and stirred regularly;

STEP 8
The contents of the cauldron should be properly stewed, 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. Cover the cauldron with a lid and after a few minutes you can pour the chakhokhbili into deep plates. You can sprinkle the dish thoroughly with fresh herbs before serving the dish on the dinner table;

I strongly recommend using fresh tomatoes rather than tomato sauce or paste. This changes the taste a lot. But you can add champignons if you wish; it’s also delicious without them, but even better with them. It is much better to cook mushroom or chicken broth instead of water, but this is only if you have the desire and time.

A UNIQUE RECIPE FOR PREPARING CHAKHOKHBILI FROM CHICKEN WITH WINE AND SPICES IN A MULTICOOKER

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