Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This unusual name hides one of the dishes of Georgian cuisine, the popularity of which is eclipsed only by shish kebab. Today the dish uses chicken. In the original version, it was wild pheasant meat. The dish looks like a stew, although there are different options for how to cook chakhokhbili from chicken. You will find some interesting ones below.

How to cook chakhokhbili from chicken

The recipe for this Georgian dish has evolved over many centuries. Finally, red pepper and tomatoes were added to the list of ingredients along with chicken. It turns out that the dish is a meat stew with tomato sauce. Cooking chakhokhbili from chicken has two features. First, the meat is fried in a saucepan or deep frying pan, without adding a drop of oil or fat. To prevent the pieces from burning, you need to quickly stir with a spatula. The second feature is the onion, which must be a lot so that there is enough stewing liquid.

What's better to cook in?

A special feature of cooking chakhokhbili from chicken meat is the correct choice of utensils. The ideal option is a frying pan with a non-stick coating. Her choice is explained by the fact that the meat is fried without oil. For this reason, it can easily burn, especially for inexperienced cooks. A non-stick frying pan will help avoid this. Although cast iron is used, it has to be lubricated with oil. You will also need a saucepan, due to the depth of which the sauce will not run away. You can also use a frying pan with high sides.

How to properly cut a chicken

Another detail of delicious chakhokhbili is properly prepared chicken. It can be taken in the form of a whole carcass, legs, breast or thighs. Broiler chickens are considered the ideal option, because they are fattier than others and cook faster. Whatever form the meat is used in, it must be properly prepared. How to cut up a chicken? The whole carcass needs to be cut at the joints into legs, wings and other convenient parts. It is important to leave the skin and fat behind. Next, the meat is separated from the cut parts and cut into medium-sized pieces.

Recipe for chakhokhbili with chicken

Along with tomatoes, chicken and peppers, spices are a must in any chicken chakhokhbili recipe. It is recommended to use suneli hops, cilantro, coriander, tarragon, parsley and basil. Standard ground pepper will also work. It’s also worth preparing some fresh herbs for sprinkling. Vinegar, lemon juice or wine can make the taste of the dish even more piquant.

In Georgian

To prevent the result of cooking from being a simple stew, you need to use the Georgian chicken chakhokhbili recipe. It is simple, but the dish turns out very tasty. There are several basic instructions on how to cook Georgian chicken chakhokhbili. The first concerns tomato sauce, which is obtained by boiling fresh vegetables - peppers, tomatoes with garlic and onions. Seasonings add spiciness. Instead of ground pepper, it is better to use fresh pod, then the aroma of chakhokhbili from chicken will be brighter and richer.

Ingredients:

• greens in the form of cilantro or parsley - 1 bunch;
• butter – 50 g;
• chicken meat – about 1 kg;
• tomatoes – 5-6 pcs.;
• basil – 1 bunch if desired;
• salt - to taste;
• hot pepper – 1 pod;
• bell pepper – 2 pcs. meatier;
• garlic – 4-6 cloves;
• large onions – 3 pcs.

Cooking method:

1. Divide the whole carcass into portions, approximately as in the photo. Remove the bones from the legs. Next, wash the meat and dry it on a towel.
2. Take a thick-walled saucepan, heat it, and then brown the meat on it without any oil or fat.
3. Chop the onion and pepper into half rings. Saute them in a separate frying pan in butter, stirring to prevent it from becoming brown and burnt. Send to meat.
4. Taking the bell pepper, cut it into medium strips and heat in the remaining oil for 5 minutes.
5. Cut the tomatoes with a cross on top, then pour boiling water over them and after a couple of seconds immediately place them in cold water. Thanks to this, the skin will come off very easily. All that remains is to cut the tomatoes into small pieces.
6. Add the tomatoes to the remaining ingredients and cover the saucepan with a lid. Simmer until the juice releases, then add salt and simmer for another half hour.
7. Chop the greens and garlic, place them in a saucepan, and season with spices.
8. Finish cooking in 7-10 minutes.

In a slow cooker

Although the dish does not take very long to prepare, this time can be significantly reduced if you use the method of cooking chakhokhbili from chicken in a slow cooker. The bowl of this device also guarantees that the meat will not burn, but stirring is also necessary. For cooking you only need 2 modes. First “Frying” and then “Stewing”. The first one can still be replaced with the “Baking” program.

Ingredients:

• sweet bell pepper – 1 pc. medium size;
• Georgian seasonings – 1 tsp;
• salt and suneli hops - a little for taste;
• tomatoes - about 0.2 kg;
• garlic – 2 cloves;
• larger onion – 1 pc.;
• chicken meat - approximately 1 kg carcass;
• cilantro, parsley or other greens - 1 bunch.

Cooking method:

1. Chop the meat into pieces, leaving the skin and fat. Rinse, then take a towel and place the chicken on it to dry.
2. Place the meat on the bottom of the multi-cooker bowl, turn on the “Fry” mode, sprinkle with seasonings, stir and fry for 10 minutes.
3. Peel all other vegetables, cut them into medium pieces, and then grind them using a blender.
4. Pour the resulting mixture over the meat in the slow cooker.
5. Change the program to “Stewing”, setting the timer for 1 hour.
6. When ready, sprinkle chopped herbs on top.

Classical

In almost any chicken chakhokhbili recipe, the classic ingredients are wine, Georgian spices and a lot of fresh herbs. Over time, any dish acquires many different cooking methods, but the traditional version does not lose its popularity. So it is with this dish, which turns out to be piquant and moderately spicy. For this reason, it is better to serve chakhokhbili with a side dish that is more neutral in taste.

Ingredients:

• larger onion – 2-3 pcs.;
• medium carrot – 1-2 pcs.;
• dry red wine – 1 tbsp.;
• tomato paste – 1-2 tbsp. according to your taste;
• tomatoes – 1/2 kg;
• chicken – 1.5 kg;
• lemon – 1 pc.;
• from greens - 1 sprig of cilantro, basil, dill and parsley;
• spices - to your taste: red pepper, salt, suneli hops, bay leaf, coriander.

Cooking method:

1. Wash the chicken without touching the skin with fat. Divide it into parts, place it in a hot frying pan without oil, and then brown it over low heat.
2. Then take a saucepan where you place the meat, and sauté the onions and carrots in the frying pan.
3. When the vegetables are browned, send them to the chicken and simmer the ingredients for about a quarter of an hour.
4. Add tomato paste, wine, spices and salt.
5. While the dish is simmering over low heat, scald the tomatoes with boiling water and remove the skins. Next, cut into slices and place in a saucepan.
6. Simmer the chakhokhbili for another half hour, and at the end, as shown in the photo, garnish with chopped herbs.

With potato

In order not to waste time preparing a side dish, you can immediately cook the chakhokhbili chicken with potatoes in the oven. This will be a complete and very nutritious dish, which can be included not only in the regular menu, but also in a more festive one for guests. Although potatoes with chicken and gravy are often on the table, in this recipe it is prepared a little differently and turns out much tastier.

Ingredients:

• butter – 30 g;
• mint, tarragon - a small pinch;
• savory, basil, parsley and cilantro - 1 tsp each;
• ground red pepper – 2 tsp;
• tomatoes - approximately 1 kg;
• potatoes – 5 pcs.;
• chicken carcass – 1 pc. weighing about 1 kg;
• coriander seeds, suneli hops, saffron - 1 tsp each;
• onions – 5 pcs.;
• chopped garlic – 1 tsp.

Cooking method:

1. Rinse the chicken and cut it into medium-sized pieces with a knife. Fry the meat without a drop of oil in a frying pan with a thicker bottom. 5 minutes are enough for browning.
2. Drain the juice released from the meat from the frying pan into a separate container, peel the onion, cut it into half rings and add to the chicken. Season with spices.
3. Fry, occasionally adding juice to prevent burning. Then add oil.
4. Peel the potatoes, rinse, chop into cubes, boil until half cooked.
5. Take a baking dish, put meat with onions, potatoes and tomatoes there. Cover the top with foil and wrap as in the culinary photos.
6. Preheat the oven to a temperature of 180 degrees. Place the baking sheet in it for half an hour.

In the oven

You can cook chakhokhbili chicken in the oven in the classic version without adding potatoes, as in the previous recipe. The same ingredients are used for baking. The cooking process is practically no different from the classic one. After frying the meat with vegetables, it is sent to bake in the oven for only 20-30 minutes. The taste of the dish is more juicy, especially if you cover the top with foil.

Ingredients:

• tomato sauce – 100 g;
• butter – 30 g;
• tomatoes – 300 g;
• herbs, spices and bay leaves - in any quantity to your liking;
• medium onion – 1 pc.;
• table vinegar – 1 tbsp;
• chicken carcass - about 800 g.

Cooking method:

1. Cut the well-washed chicken into small pieces and separate the meat from the bones.
2. Heat a frying pan, do not add oil. Fry the meat on it.
3. Sauté the onion in a separate frying pan with the addition of butter. When it turns golden, transfer to the meat. Add sauce, bay leaf and spices there.
4. After a couple of minutes, add the tomatoes, cut in half and peeled.
5. Place everything in a deep baking tray and cover with foil on top.
6. Keep the dish in the oven for about 25 minutes. at a temperature of 180 degrees.

With tomato paste

In the classic recipe for making chakhokhbili from chicken, tomato sauce is obtained by long-term stewing of meat with tomatoes. This taste can be made even more intense by adding a couple of tablespoons of tomato paste. This way the dish becomes brighter in appearance. How to cook chakhokhbili with tomato paste with a minimum of hassle? Use the recipe below.

Ingredients:

• black pepper, salt, herbs - at your discretion;
• garlic – 2 cloves;
• dry white wine – 0.5 tbsp.;
• chicken carcass – weighing approximately 0.8-1 kg;
• wine vinegar - 1 tbsp;
• tomato paste – 2 tbsp;
• onion head – 1 pc.;
• sunflower oil – 2-3 tbsp.

Cooking method:

1. Wash the chicken, leave to dry, then divide into pieces and cut off all the meat from the bones.
2. Fry in a deep frying pan or casserole without adding oil.
3. After a couple of minutes, add crushed garlic and chopped onion.
4. Simmer a little more, then add tomato paste, wine and spices.
5. Cover with a lid and simmer for 40 minutes, keeping the heat to low.

With nuts

Among the unusual recipes there is one on how to make chakhokhbili from chicken with walnuts. The dish has a special piquancy. It will appeal to those who want to diversify the usual chakhokhbili recipe. Walnuts and tomatoes create a simply amazing combination of taste and originality. With these ingredients, chakhokhbili turns a whole chicken into a real delicacy.

Ingredients:

• walnuts – 0.5 tbsp.;
• capsicum – 1 pc.;
• dill, cilantro, basil and parsley - a couple of sprigs each;
• medium onion – 3 pcs.;
• chicken carcass – 1 kg;
• butter – 50 g;
• tomato – 3 pcs. large and ripe;
• garlic – 2 cloves.

Cooking method:

1. Rinse the chicken and dry in a colander. Next, cut into portions, then separate all the meat and chop into small pieces.
2. Heat a saucepan and fry the chicken in it. When it turns golden brown, add chopped onion and butter.
3. After a quarter of an hour, add the tomatoes, having first removed their skins.
4. After another half hour, add chopped walnuts and season with spices.
5. Simmer for 5 minutes, and when serving, sprinkle with finely chopped herbs.

With wine

The chakhokhbili version of chicken with wine is often considered more masculine due to the combination of alcohol and meat. Even gourmets will appreciate this recipe. Wine combined with Georgian seasonings makes Chakhokhbili a dish that corresponds to the traditions of the cuisine of this nationality. The stew becomes the most juicy. It is better to take Georgian wine; dry white varieties are ideal. The main thing is not to overuse, just half a glass is enough.

Ingredients:

• parsley, cilantro, basil - a couple of sprigs each;
• tomatoes – 5 pcs.;
• onions – 4 pcs.;
• butter – 30 g;
• hops-suneli, Imeretian saffron - 1 tsp each;
• chicken meat – 1 kg;
• sweet pepper – 2 pcs.;
• wine – 0.5 tbsp.

Cooking method:

1. Dry the washed chicken with paper napkins or towels, then remove the meat from the bones and cut.
2. Chop the garlic into smaller pieces and the onion into half rings.
3. Heat a deep frying pan, then fry the meat in it. After 5 min. add onions, then tomatoes, spices, peppers and garlic. After a couple of minutes, add salt and pour in the wine.
4. Simmer a little more, then sprinkle with finely chopped herbs.

With eggplants

Another original recipe is chicken chakhokhbili with eggplant. The abundance of gravy allows you to serve it with boiled potatoes or, for example, rice. The main thing is to follow the cooking principles, adding classic suneli hops, cilantro, garlic and hot pepper. Then the dish will turn out to be aromatic, as always, and will appeal not only to the family, but also to the guests who came to the tasting.

Ingredients:

• flour – 2 tbsp. l.;
• eggplants – 2 medium fruits;
• tomato – 2 pcs.;
• red pepper – 2 pcs.;
• garlic – 2 cloves;
• chicken – 0.5 kg;
• onion – 1 pc.;
• milk – 0.5 tbsp.

Cooking method:

1. Wash and chop the chicken and vegetables. Bake the eggplants in the oven, remove the peel.
2. Fry the flour in a dry frying pan, then pour in the milk. After 3 min. add eggplants, salt and pepper, simmer a little more.
3. Fry the chicken until golden brown, then add the onions, peppers and tomatoes, add grated garlic. Simmer for another half hour.
4. When serving, pour the eggplant sauce over the meat.

More experienced chefs have several tricks that will help them prepare delicious chakhokhbili from chicken. The main condition is not to add oil. Although the dish with it will turn out tasty, it will no longer be chakhokhbili made from chicken meat. You also need to add a lot of spices and herbs. The latter is used dry or fresh. In the first option, greens are added during stewing, and in the second, at the end.

Check out the recipes on how to cook delicious.

Video

It is believed that white sauces are ideal for chicken. But only those people who have not tried real Georgian chakhokhbili think so. This bird in tomato sauce will win any heart.

At the same time, the dish is very simple and affordable. Here are the best options for chicken chakhokhbili. The recipes describe the cooking process step by step and provide valuable recommendations.

Chicken chakhokhbili - general cooking principles

Initially, pheasant was used for chakhokhbili, but now it is difficult to find such a delicious product, so it is replaced with chicken. Traditionally, one carcass is taken. The bird is washed, chopped into pieces or simply cut into joints, then fried until half cooked. Then it is combined with other ingredients.

What else is added to chakhokhbili:

Onion;

Tomatoes, tomato sauces or pasta;

Bulgarian and hot peppers;

Butter;

Spices are always added to the dish, traditionally this is seasoning from a hop-suneli packet. But you can take a replacement from the chicken mixture, add some herbs and ginger. Greens must be added to chakhokhbili: cilantro, parsley, basil, maybe a sprig of mint, rosemary, oregano. But all this is added not after cooking, as we are used to, but 5-10 minutes before the end. The greens should be stewed with other products to impart flavor to them.

Classic Georgian chicken chakhokhbili (recipe, step by step with secrets)

A traditional version of Georgian chakhokhbili made from chicken. The recipe explains step by step how to make it so that the dish does not turn out to be an ordinary stewed bird in tomato. We take small pieces of chicken, the parts don’t matter.

Ingredients

A kilogram of chicken;

2 large sweet peppers;

0.5 pods of hot pepper;

Three onions;

Five tomatoes;

2/3 tbsp. l. khmeli-suneli;

Basil and cilantro;

Five cloves of garlic;

50 grams of butter.

Preparation

1. Rinse the chicken and dry the pieces with napkins. There should be no moisture left on them.

2. Place a thick-walled saucepan or large frying pan on the stove, heat it, but do not add oil to it.

3. Place the chicken on a well-heated dry surface. Fry the pieces on both sides until lightly crusted for about a couple of minutes, no need to reduce the heat, keep it high. The bird should be fried in its fat. If the chicken is young and lean, you can add a little butter or simply grease the frying pan.

4. Take a second frying pan, put butter in it, it is better to use a piece of butter or its mixture with vegetable oil. Place on the stove.

5. Peel the onion and cut into half rings. Cut the peppers in half lengthwise, remove the inner contents and also cut into half rings.

6. Pour the onion into the melted butter, fry over high heat until golden brown, transfer to the chicken fried on a dry surface.

7. After the onion, add the bell pepper cut into half rings into the pan. Cook it for a few minutes so that the vegetable develops a pleasant aroma. And we also pour it over the chicken.

8. Cut each tomato with a cross. Place all the tomatoes in a bowl, pour boiling water from the kettle. After a minute, drain the hot water, add cold water, and remove the skin.

9. Cut the peeled tomatoes into small cubes, pour the saucepan with chicken and other vegetables on top.

10. Put the saucepan on the fire again, but now cover and simmer over low heat for about half an hour. When the juice from the tomatoes comes out, a lot of sauce will appear.

11. Now is the time to start adding flavors. Peel the garlic and chop it. Grind the greens and half a hot pepper. You can take a whole pod if you like spicy dishes.

12. Add salt and suneli hops to the chicken. This seasoning will give chakhokhbili a special aroma.

13. Stir everything thoroughly, cover again and simmer until the chicken is soft. If she is not at home, then 10-15 minutes is enough.

14. Now add greens, hot pepper, garlic. Stir, cover and simmer for 5-7 minutes so that the aromatic ingredients share their taste with the bird.

15. Serve chakhokhbili as a separate dish or in combination with rice, pasta, and any vegetable side dishes.

Chakhokhbili from chicken and potatoes (recipe, step by step and in detail)

Potato version of chicken chakhokhbili. The recipe tells you step by step how and when to add vegetables to a dish, what spices are best to use, and what is best not to do.

Ingredients

Chicken (small);

A pair of onions;

Head of garlic (small);

Three potatoes;

100 g drained butter;

0.5 lemon;

Three tomatoes;

Bell pepper;

50 g of fresh parsley, cilantro and a couple of basil sprigs;

1 tsp. khmeli-suneli spices;

Preparation

1. Cut the onion into large half rings; there is no need to chop the vegetable too much.

2. Place butter in a cauldron or saucepan and fry over high heat until golden brown.

3. Take all the onions into a bowl, trying not to capture the oil.

4. Wash the chicken, chop it, dry the pieces, and put it in a cauldron. Cook for a couple of minutes. As soon as the juice begins to come out of the bird, cover and simmer for about five more minutes.

5. Drain all the juice and oil from the cauldron into a bowl, but do not throw it away, you will need it later. Fry the chicken until lightly browned.

6. Return the previously sauteed onion to the chicken.

7. Add chopped garlic, suneli hops, stir. Fry everything together for a couple of minutes to enhance the aroma of the spices.

8. Take half a lemon and squeeze all the juice into the cauldron.

9. Peel the potatoes and cut into strips. Add to the cauldron with the chicken.

10. Cut the bell pepper into strips and also add to the dish. You can chop it into strips or chop it into cubes as you like.

11. Cut the tomatoes into cubes or slices. You can peel the skin by pouring boiling water over the tomatoes. Or simply cut the vegetables in half and grate them. We put it all in a cauldron.

12. Now we need to return the chicken juice and fat that we previously drained from the cauldron into the bowl. And at the same stage we add salt to the chakhokhbili.

13. Cover, simmer everything together for about fifteen minutes, the potatoes should become soft.

14. Chop a large bunch of mixed greens and add to the dish. Stir. If desired, add chopped hot pepper.

15. Cover and leave the chakhokhbili to simmer over low heat for another five minutes. At the end, before serving, thoroughly stir the dish to lift the food from the bottom.

Simple chicken chakhokhbili in a slow cooker (step-by-step recipe with tomato)

A version of a very tasty but lazy chicken chakhokhbili. The recipe step by step reveals all the intricacies of preparing a Georgian dish in a slow cooker. The sauce will be prepared with the addition of tomato paste; it will turn out very bright and rich, and walnuts will give the dish a special aroma.

Ingredients

A kilogram of chicken;

Two sweet peppers;

Half a glass of nuts;

Three tomatoes;

2 tbsp. l. tomato paste;

Hot pepper pod;

2 tbsp. l. vegetable oil;

Four cloves of garlic;

A pair of bulbs;

0.5 spoons of khmeli-suneli;

2 tbsp. l. butter;

Preparation

1. Prepare the chicken according to all the rules, chop into medium pieces.

2. Grease the multicooker cup with a small piece of butter, leaving everything else for now.

3. Turn on the frying or baking mode. We look at the features of our multicooker: some people like to fry using the standard program, others prefer baking.

4. Place the chicken pieces in one layer and fry on one side for about five minutes, then the same on the other side. We do not close the lid.

5. Remove the chicken from the multicooker, add the rest of the butter and pour in a couple of tablespoons of vegetable oil, let it heat up.

6. Quickly chop the onions. If the heads are not large, then we make half rings. If the bulbs are heavy, then it is better to use quarters of rings, that is, straws. Place in hot oil and fry until translucent.

7. Cut the bell pepper into strips and also throw them into the multi-cooker bowl, following the onion, while they warm up.

8. Chop the hot pepper, throw it in immediately, let the taste disperse evenly in the dish.

9. Return the chicken to the slow cooker and continue cooking chakhokhbili in the same mode without a lid.

10. Add tomato paste and stir. If it is very thick, then dilute it with a couple of tablespoons of water. Stir the chicken in the tomato and continue heating to deepen the color of the sauce.

11. Tomatoes can be scalded and the skin removed, but you can simply grate them so that the skin remains in your hands. Place everything in a multi-cooker bowl and pour in 0.5 cups of boiling water.

12. We change the program to extinguishing mode. Cover and cook chakhokhbili for 15 minutes.

13. The nuts need to be ground or simply chopped into small pieces.

14. Chop the greens. We take parsley or cilantro, you can add a little fresh or dry basil to them.

15. Peel the garlic cloves and chop them. Its quantity can be adjusted.

16. Open the multi-cooker saucepan, salt the dish, throw in nuts, add herbs, prepared garlic and close the lid again.

17. Simmer the chicken chakhokhbili for about ten more minutes.

To make the color of the sauce bright and rich, you can add tomato paste or ordinary ketchup.

If chakhokhbili is breaded and served with cereal side dishes, then it is better to make more sauce. But it’s wiser to add not ordinary water, but tomato juice or broth.

Chakhokhbili can be prepared only from chicken breast, it will be a dietary option, but remember that this part of the chicken carcass does not like long-term cooking or stewing, in this case it turns out dry and tough.

What to cook with meat - recipes

chicken chakhokhbili recipe

1 hour

150 kcal

5 /5 (1 )

If you don’t know how to make a Georgian dish of chakhokhbili chicken, but really want to try it, stay with us and you will learn how easy it is to prepare this very tasty and aromatic dish from available ingredients. We will also tell you what chicken chakhokhbili is served with, and what side dish would be most suitable for it.

Recipe for making chakhokhbili from poultry

Kitchen tools: cutting knife; cutting board; utensils for ingredients; tea spoon; tablespoon; 2 frying pans; serving utensils.

Ingredients

Step-by-step preparation

Step 1: Preparing Ingredients

1. Wash the chicken thighs well, dry them, cut each thigh in half.
   
   
2. Make a cross-shaped cut on the top of the tomatoes, place them in a deep bowl or small saucepan and cover for 1 minute. boiling water After this, remove them from the water, remove the peel and finely chop.
   
   
   
   
   
   
3. Cut the sweet pepper in half, clean out the insides, wash and cut into small pieces.
   
   
4. Peel the onion, wash and cut into half rings.
   
   
5. Peel the garlic cloves, wash and finely chop.
   
   
6. The greens also need to be washed well, dried and finely chopped.
   
   
7. The hot pepper also needs to be washed, the middle cleaned and finely chopped. If you want a spicier dish, you can add a whole peppercorn, but we will use half.
   
   

Step 2: preparing chicken chakhokhbili

1. For this we need 2 frying pans. Heat one frying pan, place chicken pieces in it and fry them on both sides, without covering with a lid and turning the meat periodically.
   
2. Frying takes about 15 minutes. The second frying pan also needs to be heated, add butter and fry the onion half rings until golden brown, add tomato paste or sauce, mix and place in the frying pan with the meat.
   
   
   
3. Next, add tomatoes, pepper, salt, mix well and simmer over low heat for 20-25 minutes. under a closed lid.
   
   
4. When the meat and vegetables are stewed, add garlic, suneli hops, sugar, herbs, hot pepper and mix.
   
   
5. Simmer the meat and vegetables for another 10 minutes. Then remove the dish from the heat, let it stand for another 5 minutes, and you can serve it with a side dish.
   
   

Video of cooking chakhokhbili with chicken in Georgian style

After watching this video, you can visually familiarize yourself with the recipe for Georgian chicken chakhokhbili, see the process of preparing the products and the preparation of this delicious dish.

Chakhokhbili from Chicken in Georgian style. Step by Step Recipe | YOU HAVEN'T TRIED THIS YET! | HOME RECIPES

Chakhokhbili is a traditional second course of Georgian cuisine. Its name comes from the word “pheasant” and traditionally it is prepared from this bird, but nowadays chakhokhbili is prepared from chicken. The chakhokhbili recipe is not complicated, and the dish turns out very tasty.

Chakhokhbili recipe:
1 kg chicken thighs;
3 medium tomatoes;
4 medium onions and hot pepper;
1 bell pepper;
greens, cilantro and parsley;
1 tbsp. spoon of butter;
half a teaspoon of khmeli-suneli;
30 grams of good tomato paste or tomato sauce;
6 cloves of garlic;
salt.

Chicken Recipe with Vegetables:
1 kg of chicken thighs;
3 medium tomatoes;
4 medium onions and hot peppers;
1 Bulgarian pepper;
Greens, coriander and parsley;
1 tbsp. A spoon of butter;
Half a teaspoon of hops-suneli;
30 grams of a good tomato paste or tomato sauce;
6 cloves of garlic;
salt.

Wash the chicken thighs well and dry with paper towels. Divide each piece into two parts.
Cut the onion into half rings. Blanch the tomatoes, make a cross-shaped cut on each tomato, pour boiling water over it, and let stand for about one minute. Remove from bowl and remove skins. Then cut into small pieces.
Cut the bell pepper in half, cut into quarter rings, but not very thinly. Finely chop the garlic. Chop the greens.
Cut the hot pepper in half (half a pod was used in the recipe) and cut into small pieces. If you don't have fresh hot pepper, you can replace it with ground red hot pepper.
Place pieces of chicken in a dry, heated frying pan with a thick bottom.
Fry until golden brown, turning frequently, uncovered, and fry for about 15 minutes.
While the chicken is cooking, fry the onion in butter in another frying pan. Fry until soft. When the onion is browned, add tomato paste.
Add fried onions to the browned chicken, add tomatoes and bell peppers.
Mix everything well and add salt. Cover with a lid and simmer over medium heat for 20 minutes.
After 20 minutes, add chopped garlic, suneli hops, one teaspoon of sugar, for a harmonious taste, and herbs. Mix everything well.
Add hot pepper, cover with a lid and let simmer over low heat for 7-10 minutes.
Remove the finished chakhokhbili from the heat and let it brew for 5 minutes.

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https://youtu.be/62OFYBTxAJc

2017-04-25T07:30:03.000Z

What is chakhokhbili served with?

This dish really needs to be served with a side dish, and one of the suitable options would be mashed potatoes, rice, buckwheat, wheat porridge or pasta. You can also serve vegetables, although there are quite a lot of them in the dish itself. If you are planning to go outdoors, you can easily cook chicken chakhokhbili in a cauldron over a fire, and now we will tell you how to do it.

Recipe for chakhokhbili with chicken in a cauldron over a fire

• Total cooking time: 50-60 min.
• Serving quantity: 5-6 pcs.
• Necessary utensils and accessories: cauldron: cutting board; knife; wooden spatula; teaspoon and tablespoon.

Ingredients

We will need exactly the same ingredients as described in the previous recipe, just add prepared water, about 1 liter.

Step-by-step description of the cooking process

Video of cooking chakhokhbili with chicken in nature

In this video you can see how easy it is to prepare this dish in the field, and most importantly, it’s also very tasty!

Chakhokhbili. Georgian cuisine. Cooking in a cauldron over a fire.

Chakhokhbili (Georgian: ჩახოხბილი) - poultry stew, national Georgian dish.
Initially it was made from pheasant (Georgian ხოხობი - [khokhobi]), but nowadays from any poultry meat, and especially domestic chicken.
The dish is prepared from pieces of poultry fillet stewed in tomato sauce with the addition of spices and garlic. A characteristic feature of chakhokhbili is the preliminary (before stewing) so-called dry frying of the bird for 15 minutes without adding any fat.
Sometimes, when preparing this dish, no water is added; the moisture in the dish is used only from vegetables, mainly onions. The rest is the chefs' interpretations.

To prepare chakhokhbili we needed: chicken, tomatoes, bell peppers, hot chili peppers, onions, parsley, dill, garlic, tomato paste, butter, salt, ground black pepper, suneli hops.

Initially, aromatic chakhokhbili in Georgian cuisine was prepared from pheasant meat. Which is not surprising, since the name of this dish comes from the word “khohobi”, which translates as pheasant. But if even in the farthest corners of your refrigerator you do not find the game traditional for Chakhokhbili, do not be discouraged. After all, modern chefs have rewritten the ancient classic recipe a little less than completely. Therefore, today we will prepare chakhokhbili from tender chicken in Georgian style. A step-by-step recipe with photos is a must-read for those who are preparing this fragrant “calling card” of the Caucasus for the first time. After all, at first you can be a little confused: what to add to chakhokhbili and what to fry on what. Although we cleverly replaced the main ingredient with a more accessible one, chicken chakhokhbili will include classic vegetables and spices - onions, tomatoes, hot peppers, cilantro and other aromas. Read more about this below.

What you need to take to prepare chakhokhbili in Georgian:

Prepare chicken chakhokhbili:

To prepare the dish, you can take either a whole carcass of a young chicken or chicken, as well as legs, thighs, and drumsticks. If the bird is whole, cut it into portions. Pluck out any remaining feathers. Trim off any rough skin near the bones and any excess fat. Wash the chicken. Pat dry with paper towels.
Fry the chicken in a frying pan without fat at medium heat. Turn the pieces occasionally to ensure they don't burn and cook evenly. In 10-15 minutes, the chicken should be covered with a golden crust.
Meanwhile, take care of the tomatoes. You will need meaty, juicy tomatoes. Make a cross-shaped cut on each of them. Place in boiling water. Blanch for a minute. Remove carefully with a slotted spoon. When the tomatoes have cooled slightly, remove the skins. Cut the pulp into small cubes. If it turns out to be not juicy enough, you can add a little tomato paste. Of course, this is not quite Georgian, but this way the chicken chakhokhbili will be better soaked in the aromatic gravy.
Transfer the tomato cubes to the golden chicken. Then you can add a spoonful of tomato paste diluted in 100 milliliters of water or broth. If the paste is too sour, add and stir a pinch of sugar, this will balance the taste of chakhokhbili.
Stir. Cover with a lid. Simmer the chicken in the tomatoes over low heat for 10-12 minutes.
While the chicken is stewing, prepare the other ingredients for Georgian chakhokhbili. For example, onions. You'll need a lot of it. For this amount of chicken, take 2-3 onions. Clean. Cut into moderately thick half rings, as in the photo.
Fry it until soft in a separate frying pan or in a saucepan with a small amount of butter. Just keep in mind that this type of fat begins to burn very quickly. Therefore, you can mix it with a drop of olive oil.
Add the fried onion to the chicken. Stir. Cover again. Simmer for another 25-30 minutes. During this time, the chicken should be completely cooked.
Peel the garlic. Chop finely.
Also chop a piece of hot pepper. If you like dishes with a little sparkle, take half a medium pod. For moderate spiciness of chakhokhbili, the third part will be enough. Be sure to remove the seeds before grinding. After slicing, wash your hands, knife and board thoroughly. In general, it is advisable to work with this type of pepper with gloves, otherwise you may get burned. If you don't have fresh spices, add 1/2 tsp to the chicken. ground seasoning.
Add chopped ingredients to the pan. Suneli hops, Imeretian saffron, fresh or dried coriander (cilantro) and other spices common in Georgian cuisine are also added to chicken chakhokhbili. You can add a pinch of dry adjika. In short, there is no single recipe. Stir and simmer for another 2-3 minutes.
Sprinkle with fresh herbs. Chakhokhbili in Georgian is usually served with lavash or white bread, topped with the sauce in which the chicken was stewed. But if you really want to cook a side dish, you can boil pasta or potatoes. Serve chakhokhbili hot or warm.

In the oriental style, have a pleasantly spicy appetite!

One of the most popular dishes that appealed to gourmets from different countries, including our compatriots, is chicken chakhokhbili with spices and tomatoes. You can safely prepare this tasty and satisfying dish for lunch - rest assured, you won’t have to serve a second one! :) A hearty dish will perfectly satisfy your hunger and give you a boost of vivacity and energy until the evening! This specially prepared chicken can be served with either red Georgian wine or freshly squeezed juice. But you can wash down the dish with tea with lemon.

In this material you will find step-by-step recipes with photos of each stage of preparing chakhokhbili in Georgian, useful secrets from professional chefs, as well as visual video lessons with which you can easily prepare a tasty and healthy Georgian chicken dish at home.

Historically, the preparation of chakhokhbili is associated not with poultry, but with a feathered representative of the wild - the pheasant. Pheasant hunting is an art and you need to have the talent of a real hunter to get such game during the hunt. But pheasant meat has a truly unique taste, and nowadays a dish made from this bird is a delicacy in any reputable restaurant. But chicken meat can easily replace an exotic option for preparing real chakhokhbili at home. The most important rule is not to use animal meat (pork, lamb, beef) and not to add fat and water when preparing this delicious Georgian dish.

Cooking chicken according to the Georgian recipe is very similar to stewing a classic stew in tomato sauce with the addition of various spices. But the main difference is that before you start stewing the chicken pieces, you must fry them without adding fat, oil or water in a frying pan until a thin crispy crust appears!

Chicken chakhokhbili is an absolutely self-sufficient Georgian dish and can be served even without a side dish or sauce. But if you wish, you can add noodles, mashed potatoes or rice to it.

5 important secrets of preparing delicious chakhokhbili:

√ Secret 1 - do not use broiler meat for cooking. The best option is soft meat from a young (if you buy a bird with paws, they will have delicate scales and the color of the paws will be white, not yellow) chicken. The meat itself should be free of bruises and stains, pinkish-yellow in color;

√ Secret 2 - any real recipe for making chakhokhbili must include vegetables. Don’t be afraid to overdo it with vegetables, since they will give juice during cooking in sufficient quantities and you won’t need to add water - the chicken pieces will be fried in their own juice;

√ Secret 3 - under no circumstances add spices and various herbs when frying or stewing chicken - the meat will have a bitter aftertaste. These ingredients can be added in the last 5-10 minutes of braising the chicken;

√ Secret 4 - you can add vegetable oil in a very small amount to the dish if the chicken is not of the best quality and is very dry. But the real art of cooking chakhokhbili is not to spoil the amazing taste of meat with fat or oil, not to overcook it or overcook it;

√ Secret 5 - if the chicken meat is quite dry or the juice released from the vegetables is clearly not enough, then instead of water you can add a little dry wine.

HOW TO QUICKLY AND EASILY COOK THE DELICIOUS CHICKEN CHAKHOKHBILI

So, let's look at the classic way of preparing this wonderful Georgian dish.

To make our chakhokhbili juicy and aromatic, we will prepare the following ingredients:
1.2-1.5 kg of fresh chicken, two large onions, 3 tomatoes, a bunch of basil and a bunch of cilantro, 1 hot red pepper, a teaspoon of suneli hops, 4 cloves of garlic, salt.

Recipe for cooking chicken in Georgian style with photo:

RECIPE FOR COOKING GEORGIAN DISH CHAKHOKHBILI

Let's take the following ingredients for our dish: fresh medium-sized chicken, two bell peppers, 5 pcs. onions, cilantro and basil, 7 small tomatoes, ground paprika, ground red pepper, 2 cloves of garlic, a little salt.

Step-by-step recipe for preparing chakhokhbili with bell pepper:

For this version of chakhokhbili, it is important to prepare fresh basil and cilantro (one bunch each), and we will not use a mixture of different spices! And one more important point - prepare a cast iron frying pan or at least a frying pan with a thick bottom.

CLICK ON THIS LINK AND EXPAND THE CHICKEN RECIPE WITH PHOTO.

GEORGIAN CHICKEN DISH WITH ADDED CHAMPIGNONS AND CARROTS

Before using the recipe, prepare the following ingredients for work: 2 kg of chicken meat, 1 pc. large onions, 2 carrots, 4-5 large tomatoes, 5 cloves of garlic, salt, 2 tbsp soy sauce, 4 tbsp. spoons of flour, 1 bouillon cube, spices for poultry, herbs, champignons, a mixture of peppers.

To slightly complicate the aroma of the dish and add clove notes to the chakhokhbili, add a mixture of freshly ground white, red and black peppercorns. Do not use tomato sauce - only fresh tomatoes, as written in the recipe!

For this Georgian dish, greens from Lamiaceae are suitable: sage, basil, thyme, mint, marjoram.

Despite the fairly large number of ingredients included in this recipe, chakhokhbili can be prepared quite quickly - in about an hour and a half.

Let's look at the whole process step by step:

STEP 1
Wash the chicken thoroughly and cut into portions with a sharp knife;

STEP 2
We begin to fry the pieces until a golden brown crust appears;

STEP 3
After this, remove the meat from the frying pan and transfer it to a deep cauldron or a pan with thick walls;

STEP 4
Now we need to prepare other ingredients. In the pan in which we fried the chicken, fry a finely chopped onion. A little later, add chopped carrots to the pan and then chopped tomatoes. Fry the contents for about five minutes and add champignons, pepper, spices, sauce and a little salt. Cover the pan with a lid and the workpiece will simmer for ten minutes. After this, remove the lid and evenly add the sifted wheat flour and fry the contents for another 3-4 minutes;

STEP 5
Boil the dissolved bouillon cube in a liter of water;

STEP 6
In the cauldron (or saucepan) where we have the fried chicken pieces, carefully place the mixture of vegetables from the frying pan and pour in the prepared broth, and then mix everything thoroughly;

STEP 7
Place the cauldron with its contents on low heat. Chakhokhbili should be simmered for about an hour and stirred regularly;

STEP 8
The contents of the cauldron should be properly stewed, and then turn off the gas and let the dish cool slightly for 5-10 minutes, after which we squeeze the garlic juice into the bowl. Cover the cauldron with a lid and after a few minutes you can pour the chakhokhbili into deep plates. You can sprinkle the dish thoroughly with fresh herbs before serving the dish on the dinner table;

I strongly recommend using fresh tomatoes rather than tomato sauce or paste. This changes the taste a lot. But you can add champignons if you wish; it’s also delicious without them, but even better with them. It is much better to cook mushroom or chicken broth instead of water, but this is only if you have the desire and time.

A UNIQUE RECIPE FOR PREPARING CHAKHOKHBILI FROM CHICKEN WITH WINE AND SPICES IN A MULTICOOKER

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