Chicken meat is great for a huge number of all kinds of dishes. It is from it that you can make the Georgian chakhokhbili with potatoes so that everyone would want some supplements. This dish is perfect for a hearty lunch or dinner. If done correctly, eaters will certainly be satisfied.
Ingredients:
- salt to taste;
- spices to taste;
- fresh herbs - 50 g;
- butter - 100 g;
- potatoes - 3 pcs;
- garlic - 4 cloves;
- lemon - 0.5 pcs;
- bell pepper - 1 pc;
- tomato - 3 pcs;
- onions - 2 pcs;
- chicken - 1 pc.
Preparation:
To cook chakhokhbili, you will need a cauldron, so stock up on it in advance. And if you have problems with the cauldron, then you probably have a saucepan with thick walls. Put a piece of butter in a cauldron and melt it over the fire.
Cut the onions into cubes, peeling them off and cutting off the back. Throw the chopped parts into a cauldron and stir, frying until soft. Transfer the fried onion along with the oil to some free, clean plate.
Cut the chicken into portions. Remember to rinse the meat in cold water, just in case. Place the prepared pieces in a cauldron. Cover the cauldron with a lid and simmer the chicken for 5 minutes over low heat. Then carefully drain the resulting juice. Don't throw it away, you will need it later.
Increase the fire and fry the chicken on all sides until golden brown. Put oil and onions in a cauldron, add halves of lemon, pre-chopped garlic. Fry all this over high heat for 5 minutes.
While roasting there, chop the potatoes, peppers and tomatoes into small pieces. Put the vegetables in a cauldron, add spices, salt and pour in the delayed chicken juice. Cover and simmer for 10 minutes on medium heat. Add chopped herbs at the end of cooking. After 5 minutes, turn off the heat and put the Georgian chakhokhbili on the plates.
