Chakhokhbili is a well-known dish of the national Georgian cuisine, which is a stew made from chicken or any other poultry meat. The name of this dish comes from the Georgian word, which means pheasant in translation. But, since it is rather difficult to get the meat of this bird, they began to cook chakhokhbili mainly from chicken.
It is necessary
- -1 chicken carcass
- -3 onions
- -1 kg of tomatoes
- -1 tbsp ghee
- -3 cloves of garlic
- - parsley greens, cilantro, basil
- -coriander, suneli hops, red ground pepper
Instructions
Step 1
Take a whole chicken carcass, wash it in warm water and cut into portions. Preheat a cast-iron cauldron, put pieces of meat in it and fry under a closed lid for 5 minutes.
Step 2
Drain the resulting juice into a separate bowl and continue to fry the chicken, gradually adding the juice to prevent the meat from sticking to the bottom and burning. Salt a little.
Step 3
At the end of frying, add the onion, chopped into small pieces, gradually add oil a little bit, and pass the onion for 5 minutes. Wash the tomatoes, scald them, peel them, cut them into quarters and add the stew to the meat in a cauldron.
Step 4
Tomit the chakhokhbili under the lid for about half an hour until the juice is released. Add chopped herbs, spices and herbs to the almost finished meat and stir, simmer for a couple of minutes.
