Chicken chakhokhbili is a very famous dish of Georgian cuisine. Initially, only pheasant meat was used for its preparation. Modern chakhokhbili is very similar to a stew with chicken, tomatoes and various spices.
To prepare Georgian chakhokhbili from chicken, you need a non-stick frying pan and a stewpan. The size of the dishes depends on the amount of chicken meat. The classic recipe for chakhokhbili involves the use of spices, wine and a significant amount of herbs. You will need: 2 kg of chicken, 500 g of tomatoes, 2 carrots, 3 onions, 3 tbsp. l. tomato paste, lemon, a glass of dry red wine, salt, coriander, red pepper, bay leaf, parsley, dill, basil and cilantro.
Wash the chicken well and cut into portions. Preheat a skillet over high heat and place the chicken on top. Fry it until golden brown and transfer to a prepared saucepan. Wash and peel the onions and carrots. Cut them into large pieces and dip them into the meat skillet. The vegetables should be fried and then put in a saucepan. Cover and simmer for 20 minutes. Then add salt to taste, add tomato paste and wine, as well as spices. Reduce the heat under the skillet low and process the tomatoes. They need to be doused with boiling water, carefully peeled off, cut into slices and sent to a stewpan with meat. Simmer the dish for half an hour. Before serving, garnish the chakhokhbili with herbs and lemon wedges.
In the first stage of cooking, the chicken is fried without the use of oil.
If you want to add some flavor to this chicken dish, try adding some walnuts for a more savory flavor.
You need to prepare: 1.5 kg of chicken, 4 ripe tomatoes, 4 onions, 100 g of butter, half a glass of walnuts, garlic, herbs and salt to taste. Wash the chicken thoroughly and cut into small portions. Fry it in a skillet until golden brown. Then place the meat in a saucepan. Onions should be peeled and chopped, and then, together with a piece of butter, sent to a saucepan. Simmer all ingredients for 15 minutes. Well, then put slices of tomatoes without skin on the meat and cook for another 20 minutes. Add chopped walnuts and spices and simmer for 5-7 minutes. Finally, sprinkle with chopped herbs.
It is best to use steamed rice as a side dish for chakhokhbili.
There is another interesting recipe for cooking chakhokhbili. You do not need a frying pan, since the chicken meat needs to be fried immediately in a saucepan. As for the ingredients, you will need: 3 onions, 4 tomatoes, 500 g of chicken, 4 cloves of garlic, 2 tbsp. l. tomato paste and 1 tbsp. l. adjika, as well as spices and herbs to taste.
Pre-treat the chicken as in the first two recipes. Place the portioned cuts of meat in a saucepan with thick sides and fry until browned. After that, drain the juice formed during the frying into a separate container and set aside for now. Add finely chopped onion and butter to the chicken. Simmer for about 10 minutes. Send slices of peeled tomatoes to the meat. Add tomato paste, adjika, chopped garlic there and cook for 25 minutes.
Now it remains only to pour the previously drained juice into the finished dish and warm it up for a couple of minutes. Do not forget to sprinkle chakhokhbili with herbs at the end of cooking.
