Chicken chakhokhbili sauce: recipe

Chakhokhbili is a very famous dish of Georgian cuisine, second only to shish kebab in popularity. Initially, it was prepared from wild pheasant meat. These birds were once found in large numbers in the mountains of Georgia. But after many years, it became almost impossible to get such exotic meat, so now chakhokhbili is successfully prepared from ordinary chicken. This dish is a kind of stew, in which, in addition to chicken, there are tomatoes and all kinds of spices. The highlight of chakhokhbili is that the meat is first fried without adding oil. In this case, a golden brown crust is formed, which prevents it from becoming dry, sealing the appetizing meat juice inside. It should be noted that there are recipes for chakhokhbili made from beef, lamb and even fish, but still the closest option to the original recipe is chakhokhbili made from chicken meat.

Chakhokhbili from chicken - preparing dishes

For cooking, you will need a frying pan, preferably with a non-stick coating, since at the first stage the chicken is fried without oil. Next you will need a saucepan. The size of the dish is determined by the amount of chicken meat. Usually a standard saucepan measuring about 25-30 cm in diameter is sufficient for a 1.5 kg chicken.

Chicken chakhokhbili - food preparation

To prepare chakhokhbili, chicken must be cut in a special way, namely, in no case should fat and skin be removed. The chicken is cut into portions; if desired, you can cut it smaller. Before adding tomatoes to a dish, be sure to scald and peel them, as they must be completely dissolved in the finished dish.

Chicken chakhokhbili - best recipes

Description of preparation:

How to cook chicken chakhokhbili in the oven at home?
Everything is extremely simple, first prepare the chicken drumsticks and fry them in vegetable oil. Then the chicken is stewed with tomatoes, onions, chili peppers and sugar. At the end, bake the dish in the oven, but no more than 5-7 minutes. Serve to the table, sprinkled with herbs and fresh onion rings. Can also be served with flatbread or pita bread. Bon appetit! Purpose: For lunch / For dinner Main ingredient: Poultry / Chicken / Chicken drumsticks Dish: Hot dishes / Chakhokhbili Geography of cuisine: Georgian / Caucasian

Recipe 1: Chicken chakhokhbili - classic

This is a classic chakhokhbili recipe, which involves adding traditional Georgian spices, wine, and a large amount of fresh herbs to the dish. This rather spicy and savory dish is best served with a neutral-tasting side dish.

Ingredients

1.5 kg chicken 0.5 kg tomatoes 1-2 medium carrots 2-3 large onions 2-3 tbsp. spoons of tomato paste 1 glass of dry red wine 1 lemon spices: salt, coriander, red pepper, bay leaf, suneli hops

Cooking method

Wash the chicken and cut into portions, leaving the fat and skin aside. Heat a frying pan over high heat (no oil!), then reduce the heat and add the meat. Fry it until golden brown.

After this, transfer the meat into a deep saucepan, and put coarsely chopped onions and carrots (pre-washed and peeled, of course) into the frying pan from under the meat.

The vegetables should also brown, after which they can be transferred to a saucepan with the meat. Then cover the dish with a lid and simmer for 15-20 minutes. After this, you need to add salt, add tomato paste and wine, sprinkle with spices (to taste, but if you want to get a real Georgian dish, then you should not skimp on spices).

Next, leave the dish on the lowest heat and begin processing the tomatoes. Scald them with boiling water and remove the skin. Then cut into slices and place in a saucepan. Next, simmer the dish for 25-30 minutes, before serving, sprinkle generously with chopped fresh herbs and garnish with lemon slices.

Chakhokhbili in sour cream sauce

Sour cream sauce for chakhokhbili makes the dish taste creamy and soft. The dairy product removes the excessive pungency of spices. Chakhokhbili in sour cream sauce is prepared in the same way as the traditional one, only raw onions and sour cream are added to the fried chicken: 250 g per 1-1.5 kg of poultry. Add sweet onions:

shallot;
red;
white salad.

Onions are fine as long as they are not too hot. The stew uses the usual spices for Chakhokhbili: hops-suneli, coriander, garlic, pepper.

Allspice and bay leaf are also added. Dill is a good choice of greens; you can take it either fresh or dried. Tip: you can add 0.5 cups of dry white wine to chakhokhbili in sour cream sauce.

Recipe 2: Chicken chakhokhbili with walnuts

This is a slightly unusual recipe for chakhokhbili, which contains walnuts. They add piquancy and originality. This recipe will especially appeal to those who are already familiar with this Georgian dish and would like to diversify its taste.

Ingredients

1.5 kg. chicken 3-4 large ripe tomatoes 3-4 medium onions 50 grams of butter half a glass of walnuts garlic chilli pepper salt herbs: dill, parsley, cilantro, basil

Cooking method

Cut the washed chicken carcass into portions. Heat a dry frying pan high, place the meat on it and fry until crusty. Then transfer the chicken to a saucepan, add finely chopped onions and butter. Simmer for 10-15 minutes.

Scald the tomatoes, remove the skin, cut them into slices and place in a saucepan. Simmer for another 25-30 minutes.

After this, add finely chopped walnuts and spices. Simmer for another 5-7 minutes, then sprinkle with chopped herbs and serve.

Cooking chakhokhbili

The step-by-step recipe will be simple:

The chicken is cut into pieces, washed thoroughly, and then dried with a paper towel.
Peel the onion and garlic, cut the first into cubes.
The tomatoes are cut, immersed in boiling water for about a minute, after which the skin is removed.
The cilantro is chopped coarsely, the parsley – smaller.
Heat butter in a frying pan or saucepan, add onions and chicken.
Fry, stirring, until a crust forms.
Add finely chopped tomatoes and all the spices.
Reduce heat and simmer the dish under the lid until the meat becomes soft.
Garlic is finely chopped. Add about five minutes before readiness, sprinkle everything with fresh herbs.
Served both hot and cold.

Recipe 3: Chakhokhbili from chicken with spice

The peculiarity of this recipe is its spicy taste and cooking method, in which only one container (saucepan) is needed, since it is proposed to fry the chicken directly in it.

Ingredients

600 g chicken 3 medium onions 4 large ripe tomatoes 2 table. tablespoons tomato paste 3 cloves garlic 10 g butter 1 teaspoon adjika herbs: parsley, dill, cilantro, tarragon spices: hops-suneli, kondari, coriander

Cooking method

Wash the chicken, cut into portions and place in a saucepan with thick walls. Fry until golden brown without adding oil with the lid closed. Pour the resulting juice into a separate container, add finely chopped onion and butter to the meat, simmer without a lid for 7-10 minutes.

Pour boiling water over the tomatoes, remove the skin, cut into pieces and place in a saucepan. Then add adjika, tomato paste, garlic, chopped or put through a garlic press, simmer under the lid for 20-25 minutes.

After this, pour the juice drained at the beginning into the finished dish, heat for 2-3 minutes, garnish with fresh chopped herbs and serve.

1. Resist the temptation to add butter to the chicken. Without a doubt, the dish will still turn out delicious, but it will no longer be chakhokhbili.

2. Do not skimp on spices and especially herbs, as Georgian cuisine is simply unthinkable without a huge amount of them.

3. You can use anything as a side dish, but steamed rice is the best option.

Chakhokhbili is a Georgian dish made from beef or lamb, and more often from poultry, usually chicken. The most suitable meat for chakhokhbili is one that is well-fed, with fat, and must be young. It is cut into small pieces, as for goulash.

The peculiarity of cooking meat in Chakhokhbili is that it is first fried in a pan without additional fat. At the end of this dry frying, be sure to add onions (for meat chakhokhbili) or onions fried separately in oil (for chicken chakhokhbili).

After frying, the meat is also stewed in a “dry” way, without water, but with vegetables, and the vegetables are taken by weight as much as the meat. Usually tomatoes are used for chakhokhbili, less often potatoes, sometimes both together.

The tomatoes are first scalded and placed peeled. Boil the potatoes halfway until added.

If chakhokhbili is prepared from lean meat or young lean chicken, it is allowed to add a small amount of butter when frying the meat, but not immediately, but only after the meat has colored (has a light crust) and the poultry has released its juices during stewing.

In this case, the poultry juice is poured into a separate container at the beginning of stewing, and then added little by little during the stewing process.

At the end of stewing, spices are added to chakhokhbili: a mandatory set and an additional one. Chakhokhbili is salted twice - lightly before adding vegetables and then added shortly before adding spices.

The dry frying process usually lasts 12-15 minutes. Stew with vegetables - about 30 minutes.

In some cases, when there is a noticeable lack of liquid, you can add water in which the potatoes were boiled to chakhokhbili during the stewing process (but not more than 1 cup per 1 kg of meat).

The required set of spices for chakhokhbili includes: parsley, savory, cilantro, basil, red pepper, garlic.

Additional spices can be dill, mint, tarragon, added to chakhokhbili from lamb and chicken, as well as dry spices: suneli, coriander, added to chakhokhbili from chicken. Now you know the general principles of preparing delicious chakhokhbili.

We invite you to choose any of the proposed chicken chakhokhbili recipes and cook it for your loved ones.

Products according to the Georgian recipe:

chicken – 1.5 kg
onions – 3-4 pcs.
tomatoes – 5-6 pcs.
hot red pepper – 1 pc.
garlic – 3-4 cloves
cilantro – 1-2 bunches
basil – 1 bunch
khmeli-suneli – 1 tbsp.
butter – 1 tbsp.
salt - to taste.

Georgian chicken chakhokhbili - step-by-step recipe with photos:

To prepare chakhokhbili from chicken according to the Georgian recipe, it is best to take homemade chicken (professionals advise), but, in my opinion, any will do, only the cooking time can change.

So, we take the chicken, which needs to be thoroughly washed outside and inside, dried and cut into equal, medium-sized pieces.

Place a dry frying pan on the stove and heat it high. Then place the chicken pieces in this frying pan (note that you need to place them in a dry frying pan) and fry for about 15 minutes, constantly turning them so that the chicken pieces do not burn.

Washed tomatoes need to be separated from the skin. This is done very simply, make a small cut on each, pour boiling water over it and the skin will be easy to remove. Then chop the tomato pulp and add it to the frying pan with the chicken. Reduce temperature and cook for about 10-15 minutes.

To prepare chicken chakhokhbili according to the Georgian recipe, you really need a lot of onions, of course the amount is determined by taste. Cut the onion into half rings and fry in butter in a separate pan until golden brown. Then add it to the pan with the chicken and tomatoes, cover with a lid and simmer over medium heat for about 30 minutes.

Attention! At the moment of cooking chakhokhbili, look if there is very little liquid in the pan with the chicken, you can add boiled water, or tomatoes, or 0.5 cups of red wine.

When the chicken chakhokhbili according to the Georgian recipe is almost ready, it’s time to add herbs and spices. Wash the greens, dry and finely chop. The amount of greens also depends on your taste, some people like cilantro, others parsley...

Peel the garlic cloves and add them through a garlic press. Wash the hot pepper, dry it, remove the seeds and chop finely. Add all these ingredients, as well as salt and suneli hops, to the pan with the chicken, mix thoroughly and simmer for another 7-10 minutes.

That's it, the chicken chakhokhbili prepared according to the authentic Georgian recipe is ready, serve hot. Boiled rice or potatoes are good as a side dish.

Chicken chakhokhbili in a slow cooker with sweet pepper

Ingredients:

6-7 chicken thighs,
4-5 onions,
5-6 sweet peppers,
5-6 tomatoes,
salt, herbs, spices.

Preparation:

Cut the chicken into pieces and pat dry. Turn on the multicooker to the “Baking” or “Frying” mode, heat and fry the chicken until golden brown.

Then add the onion, cut into half rings, fry for 5 minutes. Place the sweet pepper, cut into strips, into the multicooker bowl and fry for 10 minutes. Scald the tomatoes with boiling water, remove the skin and grind into puree.

If there are no fresh tomatoes, take canned tomatoes in their own juice or tomato paste (2-3 tbsp.)

Place in the multicooker bowl, pour in about 1.5 liters of hot boiled water or chicken broth, salt, pepper, add spices to taste and set the “Stew” mode for 40-50 minutes.

A few minutes before the end, add chopped herbs (cilantro, basil, dill, etc.) to the bowl.

Chicken chakhokhbili with Tkemali sauce

Products:

chicken 1 kg 200 g;
onion 450 g;
garlic 7 cloves;
tomatoes 400 g (or canned);
bell pepper 1 piece (150 g);
green cilantro 100 g;
parsley 100 g;
1.5 tbsp. l tomato paste;
Tkemali sauce 3 tbsp (possibly without);
1 tbsp. l khmeli-suneli;
salt, ground black and red pepper to taste;
1 bay leaf;
2 glasses of water (500 ml).

Preparation:

Chop the chicken into portions. Peel the onion and cut into half rings. Chop the garlic and herbs. Chop the tomatoes. Remove seeds and chop the pepper.

In a saucepan with a thick bottom, place in layers: chicken meat, onions, tomatoes, bell peppers, garlic, herbs. Pour in water and let it boil.

After boiling, add Tkemali, tomato paste, season with salt and pepper, hops-suneli, add bay leaf. Reduce heat, cover the pan with a lid. Cook until the chicken is done. Serve with boiled rice.

Chakhokhbili in tomato sauce

Stew in tomato sauce is the traditional and most common way of preparing chakhokhbili. To prepare it, the bird is stewed with vegetables in tomato juice or with the addition of tomato paste.

You can take peeled tomatoes in their own juice and puree them using a blender.
For the sauce, you need to fry the onion, mix it with tomatoes, add sugar, and let it boil.
Next, pour the chicken into the pan, add the bell pepper cut into strips.

For a spicy taste, you can add hot pepper or adjika to the tomato sauce.
After half an hour of stewing, add coriander, suneli hops and other spices to the dish.
At the end of cooking, add garlic and herbs. This way they don’t have time to cook and retain their rich taste.

Tip: cilantro and parsley are best suited for chakhokhbili.

Recipe for chicken chakhokhbili with wine

“Chakhokhbili” is the name of the finished dish, and the type of bird is indicated in the name because initially this word was the name for stewed pheasant, which in Georgian is “chakhokh”.

The cooking technology remained the same, but birds began to be replaced either by chickens or turkeys: it was easier to obtain and the finished dish was fattier.

Products for Chakhokhbili:

1 large chicken or 1.5 kg chicken thighs or breasts with skin and bones;
2-3 large onions;
1-2 carrots (optional, not used in the classic recipe);
2 tbsp. spoons of tomato sauce;
200 ml of good dry red wine;
0.5 kg of fresh ripe tomatoes;
1 lemon;
hops-suneli or utskho-suneli, basil, coriander, red pepper, bay leaf;
green cilantro or parsley, basil, dill.

Preparation:

Cut the chicken into portions, do not cut off the skin and fat. Heat a frying pan over high heat, reduce heat and fry the meat until lightly browned on each side.

We do not put any oil in the pan; frying takes place in a dry frying pan. That's why we didn't cut off the fat from the pieces of poultry and didn't remove the skin.

During this type of frying, a crust forms on the surface of the meat, which prevents excessive release of meat juice.

Remove the meat and place it in a saucepan. Fry coarsely chopped onions and carrots in a frying pan in the fat that has been rendered from the chicken. Place the fried vegetables over the meat. Simmer covered for 15 minutes.

Add tomato sauce and wine. Sprinkle with spices and salt.

Scald the tomatoes, peel them and cut them into slices. Add tomatoes to chicken. Simmer everything covered for 30 minutes.

At the end, sprinkle with herbs and place thinly sliced lemon on top.

Chakhokhbili: recipe with photos

First, prepare the chicken. Wash it and cut it into portions. Place vegetable oil in a pan, heat it, add chicken and simmer under a closed lid over low heat.

The tomatoes are washed and finely chopped. Place in a frying pan, add tomato paste, simmer, stirring. You can thoroughly mash the tomatoes with a spatula until they turn into a puree.

When the chicken is tender, drain the broth from the pan but reserve it. Add butter, all spices, finely chopped garlic, lemon juice. The onion is peeled and cut into rings. Add it to the chicken, quickly fry it over high heat, then reduce it again. As a result of frying, a crust should appear on the chicken meat.

Then add chicken broth and add tomatoes. The liquid should cover the meat completely. If this does not happen, you can add hot water. Cover the pan with a lid. Cook until the meat comes off the bones and the tomatoes turn into a sauce.

The potatoes are boiled separately, cut into cubes and added to the finished dish. Served hot. This chakhokhbili recipe (photo can be seen in the article) allows you to prepare a delicious dish without much effort.

Secrets of preparing delicious chakhokhbili

The main technological feature of preparing chakhokhbili is frying the meat in a dry frying pan without fat. It was once believed that this technique was available only to the most experienced housewives.

But today, in the age of non-stick cookware, frying pieces of poultry meat in a dry frying pan is not difficult even for a novice cook.

It is best to use a wok or any thick-walled frying pan. The dishes must be heated over a fire, and then the chicken (pheasant, duck, goose, quail) cut into pieces should be dipped into it for fifteen minutes. The dish must be stirred constantly during the frying process.

If everything is done correctly, the fat will melt out of the pieces of meat. The fried meat should be removed into another bowl, and the onion cut into half rings should be fried in the rendered fat. When the onion becomes transparent, add tomatoes (cut into pieces, crushed or chopped using a blender) to the frying pan.

It is best to first remove the skins from the tomatoes by cutting them crosswise and pouring boiling water over them. This will make the sauce more tender. When the mixture boils, you need to return the pieces of poultry meat to it. Now all that remains is to simmer the chakhokhbili until done.

While the chicken is stewing in vegetable sauce, grind the garlic with herbs and dry spices. This aromatic mixture is also added to the chicken, after which the dish must be allowed to cook over low heat until cooked.

The total cooking time for the dish is approximately thirty to fifty minutes, depending on the hardness of the meat: the younger the chicken and the smaller the pieces, the faster the food will be ready.

Chakhokhbili is eaten hot. Vegetable salads, herbs, and boiled rice are suitable as a side dish for the dish. Georgian wine perfectly accentuates the taste of chakhokhbili, and the remaining sauce in the family circle can be collected from the plate with a piece of Georgian flatbread.

Any national cuisine has a unique flavor and characteristics. Georgian cuisine is rich in many world-famous dishes, but I would like to pay special attention to chakhokhbili. This dish is prepared from fatty pheasant, which was raised at home. Since it is difficult to find pheasants in urban areas, you can use chicken as a substitute. Chakhokhbili is also prepared from lamb, duck, beef and even turkey.

Chicken chakhokhbili - step-by-step classic recipe

The secret ingredient of real chakhokhbili is regan, better known as basil. This aromatic seasoning combined 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 bottom. The ideal option is a cast iron frying pan. As an alternative, you can use a cauldron, goose or duckling.

Products:

Chicken meat – 2 or more kg;
Tomatoes – 5 pcs;
Onions – 5 pcs;
Garlic – 3-5 cloves;
Basil and cilantro – 1 bunch;
Bell pepper – 2 pcs;
Khmeli-suneli;
Salt, hot ground red pepper and ground red paprika.

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

Let's start cooking!

The meat needs to be washed and cut into pieces for servings. Be sure to leave the skin and fat. After this, rinse again.
Wipe the meat with a towel and place in a dry frying pan. To prepare classic chakhokhbili, no fat or oil is used. The dish is prepared using the chicken's own fat, so to speak, in its own juice. The chicken laid out in a frying pan is stewed over low heat with the lid closed.
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 chopped very finely. Important! In winter, fresh tomatoes do not have the necessary taste and therefore it is better to add concentrated tomato paste to chakhokhbili or, even better, tomatoes canned in their own juice.
Simmer the meat for 20 minutes and then add chopped tomato to the pan. Add salt and simmer over low heat for another 15 minutes.
Onions and peppers need to be cut into half rings. First, add onion, cilantro and chopped regan to the dish and simmer for 10 minutes. Next, bell pepper and all other spices are added to chakhokhbili. Chakhokhbili has a spicy taste, but you can always make adjustments to the recipe if spicy 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 it.
At the very end of the cooking process, garlic is added to chakhokhbili in the form of cloves. There is no need to stew meat with garlic. Just give the dish time to brew and you can start eating.

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;
Khmeli-suneli;
Salt and pepper.

Let's start cooking!

Ideally, the legs should be soaked for 2-3 hours. If you don’t have time at all, then you just need to wash them thoroughly and cut them into 3-4 pieces with bone and meat. The multicooker 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 multicooker.
The onion is cut into cubes and cooked in the oil 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 for frying, and along with it, peppers cut into half rings, spices and tomato paste are also laid out. If there is not enough liquid, you can add half a glass of water. The lid of the multicooker needs to be closed and the dish cooked in the “Stew” mode for 30-40 minutes.
5-7 minutes before the end of cooking, add garlic cloves and chopped herbs to the dish.

Quinto sauce for chakhokhbili

Kinto is one of the ready-made sauces for chakhokhbili. It can be bought in supermarkets. Kinto includes tomatoes peeled in their own juice, fried onions, bell peppers, cilantro, parsley, dill, garlic, suneli hops and other spices.

The advantage of this sauce is that to prepare chakhokhbili you only need to buy one jar. This saves time and does not require searching for the ingredients needed for the dish.

The downside of ready-made seasoning is that the taste may not suit your preferences. To balance it, you will need to purchase all the components of chakhokhbili.

The taste and aroma of dried herbs and garlic in a factory-made sauce is different. If you used fresh herbs and garlic, which were added to chakhokhbili at the end of cooking, it will be much more piquant. For a better experience, fresh ingredients are required.

As a side dish for chakhokhbili in tomato sauce, as well as with the addition of tkemali, satsebeli or kinto, you can prepare boiled, stewed or baked potatoes, or vegetable stew. Rice, noodles, and pasta go well with this dish in sour cream sauce.

Chicken chakhokhbili with walnuts and tomatoes

There are many 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 given above. You just have to add a walnut and 50 grams to the list. butter.

Important! Khmeli-suneli is added at will, as walnuts, herbs, spices and garlic create an already bright flavor palette.

Let's start cooking!

Chop the meat and simmer with onions. Instead of vegetable oil, butter is used for frying. Frying takes 10-15 minutes. This is enough for the chicken to cook.
Next, fill the chicken with water so much that the meat is hidden under it. Cook for 15 minutes.
Mix nuts with tomatoes. It's best to do this all in a blender. Pour the resulting mixture into the broth and add the bay leaf. Important! Make sure that the tomatoes are added to the broth with the cooked chicken.
Mix all ingredients thoroughly and let simmer for another 5-7 minutes. Add greens and garlic. After boiling, close the pan or cauldron and remove from heat.

We prepare delicious chakhokhbili from chicken.

How to make
proper chakhokhbili
at home.
Recipe for preparing Georgian chakhokhbili
.
We will prepare chakhokhbili from chicken
.
wine for chakhokhbili
as desired.
My opinion is that wine
should be a must Georgian Chakhokhbili

I don’t pretend to be authentic, but it’s delicious, and I think it’s similar to Georgian chakhokhbili

What do you need:

Chicken 1.4-1.7 kg.
Tomatoes 8-10 pieces.
Sweet pepper 1 pc.
Onion 2 pieces
Garlic 5-6 cloves.
Dill, parsley, if you like, cilantro is a must.
Khmeli-suneli 1 teaspoon.
Dry red wine 3/4 cup.
Salt to taste.
Ground black pepper.
For those who like it spicy - 1 chili pepper.
Butter or olive oil 20g.

What is chakhokhbili

?
Before you start preparing chakhokhbili
, I suggest you take care of the side dish; the ideal
side dish for chakhokhbili
with chicken is rice. Pour 1 glass of rice with two glasses of cold water and add salt. Set aside for two hours. Makes 4 servings. If you need more, then increase the amount of rice and water proportionally.

Place the rice on the stove, bring to a boil, reduce the heat, after fifteen minutes, the rice will absorb the water, you can make sure of this by making a hole in the rice with a knife or fork. Do not stir the rice under any circumstances. Remove the rice from the stove, wrap it in a towel and put it under the pillow to rest.

Chicken for chakhokhbili

wash, dry, cut into portions. Whether to remove the skin or not is your decision. I understand that the skin is harmful, but I leave it, I like it better this way.

Place in a deep frying pan or saucepan. Fry the chicken pieces for chakhokhbili WITHOUT OIL, constantly turning so as not to burn.

Onion for chakhokhbili

cut into half rings. Heat oil (olive or butter) in a separate frying pan and fry the onion until golden brown. Why separately from chicken? So that the onion does not absorb its juice before it is fried.

From tomatoes for chakhokhbili

remove the stalk, cut it in half, grate it so that the peel remains, throw it away.
Tomatoes for chakhokhbili
can be peeled by pouring boiling water over them, but this method is also suitable.
red sweet pepper for chakhokhbili
into small half rings, hot pepper (if spicier) into thin rings.

Place onions, tomatoes, peppers in a saucepan with chicken, pour in wine, bring to a boil, reduce heat, cover with a lid, salt, pepper, simmer chakhokhbili

30 minutes. Don’t worry if you feel like there isn’t enough liquid, the tomatoes will release their juice and there will be enough. If it’s still not enough, you can add a tomato or a little water. No more wine needed.

Let's try chakhokhbili

for salt. Finely chop the garlic, finely chop the greens.
Add to chakhokhbili
. Add Khmeli Suneli seasoning.

Chicken chakhokhbili

stir, close the lid, simmer for another 15 minutes. ready.

Place rice on plates, next to pieces of chicken, pour chakhokhbili sauce over the rice

. Bon appetit.

PS Of course, go with chicken chakhokhbili

don't forget a bottle of dry red wine.

Chakhokhbili is a traditional dish of Georgian cuisine. The classic recipe for its preparation allows you to vary the ingredients and experiment with seasonings. After two or three preparations, each cook gets his own original recipe. If desired, the chicken can be replaced with other meat by adjusting the stewing time of the dish. The dish is prepared without adding oil. The exception would be if you don't have a good frying pan, then you can add oil when frying the chicken pieces. You can prepare chicken chakhokhbili in less than an hour and a half.

How to cook chakhokhbili from chicken?

In order to prepare chakhokhbili according to the original recipe, you need to use chicken, tomatoes, and onions.

The original chakhokhbili is prepared from a whole chicken, but you can use legs, thighs, and wings separately. Cooking chakhokhbili from chicken fillet will deprive the dish of its classic taste.

Required ingredients:

chicken or leg - 1 kilogram
tomatoes - 2 pcs., approximately 300 grams
onions - 2 pcs., approximately 180 grams
bell pepper - 1 pc., approximately 170 grams
garlic - 4 cloves
cilantro (dill, parsley) - 1 bunch
ground black pepper
salt.

Cooking method

You can cook the dish in a saucepan or deep frying pan.

The meat is cut at the rate of 3-6 pieces per serving. Tomatoes are doused with boiling water, peeled, cut into cubes with a side of 1-1.5 cm. The onion is not cut into large pieces and fried separately. Bell pepper is crushed into squares with a side of 5-10 mm. Finely chop the cilantro or dill and parsley. Chop the garlic cloves.

Fry the prepared chicken in a frying pan or saucepan without oil until a crust appears. Add chopped tomatoes and simmer for about 10 minutes. Add the fried onion and bell pepper and mix thoroughly. Add salt and ground black pepper. To add spiciness, you can add a small seeded red pepper.

Simmer the dish covered for about 25 minutes. Water is added as it boils to give the desired thickness to the dish. Before cooking, add chopped herbs and garlic. Among the seasonings, preference is given to hops-suneli. You can use other meat seasonings.

Along with the tomatoes, you can add half a medium apple without peel, chopped on a coarse grater. The sauce will be thicker. The signal that the dish is ready will be the moment the apple pieces boil into a pulp.

The color can be adjusted with tomato paste. The rich red tint of the dish is obtained by using pasta with a mass fraction of dry matter of at least 27 percent.

Depending on the model, cooking chakhokhbili from chicken in a multicooker is necessary in the “stewing” or “baking” mode. It turns out especially tasty when using the “pressure cooker” mode. At the same time, the cooking time is reduced from 35 to 15 minutes. Switch the valve to the “open” position 5 minutes before the end of the program, add chopped herbs and garlic.

In addition to or instead of bell pepper, at the stewing stage, you can add carrots, finely chopped or grated on a coarse grater. Garlic can be added whole cloves at the stage of stewing vegetables for taste, and then finely chopped before cooking to add flavor. If, after cooking, the vegetables are separated from the chicken pieces and passed through a blender, the sauce will be homogeneous and original.