Chakhokhbili, or stewed chicken with vegetables, is one of the most famous dishes of Georgian cuisine. Having prepared it, you will get rid of the need to come up with a three-course dinner, because one portion of chakhokhbili can satisfy even a very hungry person. The recipe for this dish is pretty simple.
It is necessary
-
- 1.5-2 kg of chicken;
- 4 heads of onions;
- 2 tbsp. tablespoons of tomato paste;
- vegetable oil;
- 2 sweet peppers;
- 4 tomatoes;
- 4 cloves of garlic;
- hot peppers to taste;
- 1 teaspoon of adjika;
- ½ teaspoon of utskho-suneli;
- ½ teaspoon ground coriander;
- 1 bunch of cilantro;
- 1 bunch of parsley.
Instructions
Step 1
Cut the chicken into small standard sections: wing, drumstick, thigh, etc. Rinse them thoroughly with warm running water and place them in a saucepan. Add 2 tablespoons of vegetable oil and 1 teaspoon of salt to the chicken. Cover the saucepan with a lid and put it on low heat for 20 minutes.
Step 2
While the chicken parts are stewing, cut the onion into rings and sauté in vegetable oil until golden brown. Dip the toasted onions into the pot of chicken without removing it from the heat.
Step 3
Put 2 tablespoons of tomato paste in the skillet in which you fried the onions and fry it over high heat for 1 minute. Throw 4 tomatoes cut into small pieces there and simmer them together with tomato paste for a couple of minutes.
Step 4
Put the tomato-tomato roast in a saucepan with the chicken and onions. Wash and remove the pan. During the preparation of chakhokhbili, you will no longer need it.
Step 5
Add 2 thin slices of sweet peppers and a couple of glasses of water to the contents of the saucepan. Make sure that vegetables and chicken are not completely hidden by the liquid, because chakhokhbili refers more to the second course than to soups.
Step 6
Now add 1 teaspoon of adjika, finely chopped hot peppers and a mixture of parsley and cilantro to the contents of the pan. The amount of hot peppers used to make chakhokhbili depends entirely on your taste preferences. Simmer the chicken and vegetables for another 30-40 minutes.
Step 7
At the very end of the chakhokhbili cooking, dip 4 finely chopped garlic cloves, half a teaspoon of utskho-suneli seasoning, the same amount of coriander, parsley and salt to taste into a saucepan. Place the lid on the saucepan and let it brew. After 10-15 minutes, you can serve chakhokhbili on the table.
