Any national cuisine has a unique flavor and features. Georgian cuisine is rich in many world famous dishes, but I would like to pay special attention to Chakhokhbili. This dish is made from fat pheasant, which was grown at home. Since it is difficult to find a pheasant in urban conditions, you can take chicken for a replacement. Chakhokhbili is also made from lamb, duck, beef and even turkey.

Chakhokhbili from chicken - a step-by-step classic recipe

The secret ingredient of this chakhokhbili is regan, better known as basil. This aromatic seasoning in combination with cilantro gives the dish a unique taste. Cilantro is used in almost every dish of Georgian cuisine.

To cook chakhokhbili you will need a large frying pan with thick sides and a bottom. The ideal option is a cast-iron frying pan. As an alternative, you can use a cauldron, a gosling or a duckling.

Products:

  • Chicken meat - 2 and more kg;
  • Tomatoes - 5 pcs;
  • Onions - 5 pcs;
  • Garlic - 3-5 cloves;
  • Basil and cilantro - 1 bunch;
  • Bulgarian pepper - 2 pcs;
  • Sunli hops;
  • Salt, hot ground red pepper and ground red paprika.

Important! When cutting chicken, it is necessary to separate the fat and the coccygeal gland from the carcass.

We start to cook!

  1. The meat must be washed, cut into pieces for portions. Be sure to leave the skin and fat. Rinse again afterwards.
  2. Wipe the meat with a towel and put in a dry pan. For the preparation of the classic chakhokhbili do not use fat and oil. The dish is prepared at the expense of the chicken’s own fat, so to speak in its own juice. The chicken laid in the pan is simmered over a low heat with the lid closed.
  3. Ripe tomatoes are cut crosswise and poured with boiling water for 3 minutes. After this procedure, it will be easy to remove the skin.Peeled tomatoes are finely chopped. Important! In winter, fresh tomatoes do not have the necessary taste and therefore it is better to add concentrated tomato paste to the chakhokhbili, or even better, canned tomatoes in their own juice.
  4. Stew meat for 20 minutes and then put chopped tomato in a pan. Add salt and simmer for another 15 minutes.
  5. Onions and peppers need to be cut into half rings. First, onion, cilantro and chopped regan are added to the dish and stewed for 10 minutes. Next, bell pepper and all other spices are added to the chakhokhbili. Chakhokhbili has a sharp taste, but you can always make adjustments to the recipe, if acute is not to your taste. In this case only suneli hops are added. Important! Red pepper is added at the end of cooking, as it is not recommended to boil.
  6. At the very end of the cooking process, garlic in the form of slices is added to the chakhokhbili. You do not need to stew meat with garlic. Just give the dish time to brew and you can start your meal.

Chakhokhbili in a slow cooker

 

For eternally hurrying on business, but at the same time for big gourmets, we suggest using the chakhokhbili recipe in a slow cooker. A slow cooker allows you to cook meals at an accelerated pace without losing the taste component of the issue.

Tasty recipe: Chakhokhbili from chicken in a slow cooker

Products:

  • Ham - 2 pcs;
  • Vegetable oil;
  • Onion - 2 pcs;
  • Regan and cilantro - 1 bunch;
  • Tomatoes - 3 pcs;
  • Red bell pepper - 3 pcs;
  • Garlic - 3-4 cloves;
  • Sunli hops;
  • Salt and pepper.

We start to cook!

  1. Ideally, the legs should be soaked for 2-3 hours. If there is no time at all, then it is enough to simply rinse them thoroughly and cut into 3-4 pieces with bone and meat. The slow cooker is set to "Baking" and in this mode, the meat is fried for 5 minutes. Next, vegetable oil is added, and the chicken is removed from the slow cooker.
  2. Onions are diced and cooked in butter, in which the chicken was fried. Tomatoes are cut into slices and added to the onion. After 3-4 minutes, the chicken is laid out on the frying pan, and pepper, sliced ​​in half rings, spices and tomato paste are laid out with it. With insufficient fluid, you can add half a glass of water. The lid at the multicooker needs to be closed and the dish cooked in the "Stew" mode for 30-40 minutes.
  3. 5-7 minutes before the end of cooking, garlic cloves and chopped greens are added to the dish.

Chakhokhbili chicken with walnuts and tomatoes

 

There are a lot of ways to cook chakhokhbili from chicken, but the most famous of them is chicken with nuts and tomatoes. The set of products is absolutely identical to the first Chakhokhbili recipe above. To the list you just have to add a walnut and 50 gr. butter.

Important! Suneli hops are added at will, as walnuts, herbs, spices and garlic create an already bright flavor palette.

We start to cook!

  1. Slice and stew meat with onions. Instead of cooking oil, butter is used for frying. It takes 10-15 minutes to roast. This is enough for the chicken to cook.
  2. Then fill the chicken with water so that the meat is hidden under it. Cook for 15 minutes.
  3. Mix nuts with tomatoes. It’s best to do it all in a blender. Pour the resulting mixture into the broth and toss the bay leaf. Important! Make sure that the tomatoes are added to the broth with ready-made chicken.
  4. Mix all the ingredients thoroughly and allow to boil for another 5-7 minutes. Add herbs and garlic. After boiling, close the pan or cauldron and remove from heat.

Chakhokhbili from chicken with the addition of eggs

Products:

  • Breast - 500 gr;
  • Onions - 250 gr;
  • Tomatoes - 2 pcs;
  • Garlic - 2 cloves;
  • Eggs - 2 pcs;
  • Bay leaf - 3 pcs;
  • Hops sunnil;
  • Dry ground cilantro - 1/2 tsp;
  • Fresh cilantro and parsley - a bunch;
  • Ground hot pepper - 1 tsp;
  • Butter - 70 gr;
  • Vegetable oil - 50 ml;
  • Salt.

Stages of cooking:

  1. Before starting to cook, breasts must be marinated. The meat should be refrigerated for half a day.
  2. Marinade is prepared from the following products: 3 tbsp.salt and sugar; 1 tbsp tomato paste; Tomato paste; Garlic; Bay leaf; 1 liter of water.
  3. Dissolve sugar and salt in water. After add garlic, tomato paste and bay leaf. Immerse the meat in the mixture and leave it in this form for half a day.
  4. The pickled meat is ready to cook. First chop the onions, tomatoes, cilantro and very finely garlic. Pour oil into a hot pan, lay chicken and simmer, stirring, over low heat for 15-20 minutes.
  5. Pour the butter mixed with onions into the pan and fry for 15 minutes. Do not forget to stir the chicken and onions so that they do not burn. After that, you can add the tomatoes and fry for 5 minutes. Then throw garlic, dry cilantro and suneli hops. After 5 minutes, pour in the beaten eggs, thoroughly mixing them with other products. Another 2-3 minutes and the dish is ready. Chakhokhbili is served hot and garnished with parsley and cilantro.

Chakhokhbili chicken with wine

Since Georgia is famous for its wines, they are often added to dishes. Chakhokhbili was no exception.

Products:

  • Onion - 5 pcs;
  • Chicken - 1 pc;
  • Tomatoes - 4 pcs;
  • Dry white wine - half a glass;
  • Cilantro - 1 bunch;
  • Sea salt;
  • Ground black pepper.

We start to cook!

  1. Cut meat, getting rid of fat while cutting. Finely chop the onion and fry it in the fat cut off from the chicken. When the onion becomes translucent, add a slice of butter so that the onion does not burn.
  2. After frying the onion, it is transferred to the pan and the chicken is laid there. Now we pour in half a glass of water or wine. The meat in this form is stewed under a lid over low heat for 35-40 minutes.
  3. Then add the tomatoes and peel them from the peel. Peeled tomatoes can be thrown into the pan either chopped or whole - it depends on taste preferences. Without a peel, tomatoes turn into tomato paste and boil like a broth.
  4. Now it remains to add chopped greens to the dish, salt and pepper. Cook meat with herbs for 20 minutes.

Chakhokhbili from chicken with potatoes

Chakhokhbili is a versatile dish and you can add various ingredients to it.

Products:

  • Chicken - 1 pc;
  • Onion - 2 pcs;
  • Tomatoes - 3 pcs;
  • Bell pepper - 1 pc;
  • Lemon - half;
  • Garlic - 4 cloves;
  • Potato - 3 pcs;
  • Butter - 100 gr;
  • Fresh greens - 50 gr;
  • Spice;
  • Salt.

Step-by-step cooking process:

  1. Put oil in a cauldron with thick walls and heat over low heat until melted. After that, diced onions, fry in this oil.
  2. Put the prepared onion on a plate, and add the chicken, cut into pieces, into the cauldron. For 5-10 minutes, fry the meat under a closed lid, after which it is necessary to drain the juice that stood out from the chicken from the cauldron into a separate bowl. Now the chicken can be thoroughly fried over high heat until golden brown.
  3. Put onion and butter in a cauldron, add lemon juice and crushed garlic. In this composition, the meat is cooked for 5 minutes.
  4. During this time, finely chop the tomato, potatoes, peppers and vegetables and add to the meat. Now you can add juice to the meat and vegetables, which was drained when roasting chicken. Put spices and salt to taste and cook the dish for another 10 minutes over medium heat. 5 minutes before the end of cooking, chopped fresh herbs are added to the chakhokhbili. That's all, the dish is ready. Bon Appetit!

Similar:More from the author: