Georgian dishes are famous far beyond the borders of their homeland. They delight with their taste and are always associated with a big holiday. However, Georgian dishes are affordable for the price and time to cook on weekdays. For Georgian chakhokhbili, turkey meat is often used, although it is no less appetizing with chicken.
It is necessary
- - chicken 1, 2 kg
- - sweet pepper 1 pc
- - fresh onion 2 pcs
- - garlic 1-2 heads
- - tomatoes 600 g
- - fresh greens or dry hops-suneli
- - red fortified wine 200 ml
- - finely ground salt, a mixture of ground peppers
- - refined sunflower oil
Instructions
Step 1
Divide the chicken carcass into portions. You can also use ready-made chicken parts such as thighs, drumsticks, steaks. Wash the resulting parts well, lightly salt and fry in a preheated pan with the addition of oil on both sides for two minutes. You should get a light, not fried, crust.
Step 2
Finely chop the onion. Garlic, for better taste, cut into small cubes. Place the onion and garlic in the juice formed in the pan and simmer for five minutes.
Step 3
Chop the pepper into strips and add to the onion and garlic mixture. Simmer for 3-4 minutes together.
Step 4
Dip the tomatoes in boiling water. After two minutes, remove the skin and rub the pulp into mashed potatoes.
Step 5
Put the fried chicken and half-cooked vegetables in a deep saucepan and, after adding pepper and salt, pour the resulting tomato puree. Covering with a lid, simmer the dish over low heat for 10 minutes.
Step 6
Pour fortified red wine with rich flavor into a saucepan and simmer for another 40 minutes. Shortly before ready, sprinkle the dish with a mixture of fresh herbs or dry sunel hops.
Step 7
Serve with potatoes, which can also be stewed in the same sauce.
