Chakhokhbili from chicken looks like. Chakhokhbili in Georgian

In portioned pieces, or its individual parts, such as legs, wings and breasts.

1. Classic chakhokhbili with herbs and spices

Ingredients

• 1 kg of chicken;
• 600 g of onion;
• 1 chili pepper;
• 4 cloves of garlic;
• ½ bunch of parsley;
• ½ bunch of cilantro;
• ⅓ bunch of basil;
• 1 kg of tomatoes;
• 2-3 tablespoons of butter;
• salt and black ground pepper - to taste;
• 1 teaspoon of ucho-suneli;
• 1 tablespoon hops-suneli;
• 1 tablespoon of coriander;
• 1 teaspoon hot red pepper.

Cooking

Divide the chicken into portions. Onion and chili, peeled from seeds, cut into half rings. Chop garlic and herbs.

Pour boiling water over, leave for 1 minute, and then peel off the skin and grate on a coarse grater.

Preheat a frying pan and fry the chicken without oil over medium heat for a minute or two on each side. Then transfer to a plate.

Throw oil into the same pan and brown the onion for 3-4 minutes. Add chicken and tomatoes, stir. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Then salt, pepper, throw in the rest of the spices (except the last one) and garlic. After another 7-8 minutes, sprinkle with herbs and hot peppers. Turn off the heat and leave the chicken covered for a while.

Ingredients

• 1⅕ kg of chicken;
• 1-1½ liters of boiling water;
• 4 bulbs;
• 1 bell pepper;
• 1 carrot;
• 1 bunch of cilantro;
• 1 bunch of basil;
• 3-4 cloves;
• salt - to taste;
• 500 g of tomatoes;
• 1 tablespoon of butter;
• 1 teaspoon hops-suneli;
• 2 bay leaves;
• 1-2 teaspoons of spicy adjika.

Cooking

In a saucepan, pour boiling water over the chicken so that the bird is completely covered, and cook for 35-40 minutes. Then remove the meat from the broth, cool and divide into small portions.

Cut the onion into half rings, bell pepper into small oblong pieces. Grate carrots on a coarse grater. Grind greens with garlic and a pinch of salt with a blender.

Pour boiling water over tomatoes for 1 minute and peel. Then cut into small pieces or grate on a medium grater.

In a deep frying pan, heat the oil over medium heat and fry the chicken until golden brown for 5-6 minutes, then add the onion. After 8-10 minutes, add carrots and bell peppers, and after 5 minutes, pour 200 ml of broth (about one glass).

Cook for 10 minutes, throw in the tomatoes and leave on the fire for the same time. Then pour suneli hops into the pan, put the bay leaf and. Cook for 5 more minutes and serve.

Ingredients

• 1 chicken;
• 6-8 tomatoes;
• 200 ml of water;
• 200 g plums;
• 6-8 bulbs;
• 5 cloves of garlic;
• 1 small bunch of cilantro;
• 3 tablespoons of vegetable oil;
• salt - to taste;
• 30 g butter;
• a mixture of ground peppers - to taste;
• 100 ml dry white wine;
• 1 tablespoon of ucho-suneli.

Cooking

Divide the chicken into medium pieces. Separate the subcutaneous fat. Pour boiling water over the tomatoes for 1 minute and remove the skin, and then chop them or rub them on a coarse grater.

Boil water in a saucepan, throw and cook for 8-10 minutes. Then remove the fruit with a slotted spoon, wipe through a sieve. Pour the puree back into the water.

Cut the onion into thin half rings. Finely chop the garlic and cilantro.

In a skillet over medium heat, melt the chicken fat and 1 tablespoon vegetable oil. Saute the onion with a pinch of salt for 4-5 minutes. Add butter, stir and remove from heat. Remove unmelted pieces of fat.

In a deep frying pan or cauldron, heat the remaining vegetable oil over medium heat. Fry the chicken pieces on the bone for 4-5 minutes on each side, add the breast and cook for another 3-5 minutes. Salt, pepper and pour wine. Reduce heat, cover and simmer for 4-5 minutes.

Throw the tomatoes into the pan and stir. Switch the fire to medium and cook with the lid closed. After 10-12 minutes, sprinkle utskho-suneli and onions, and after another 2 minutes, pour plum puree. After 8-10 minutes, add garlic and cilantro.

Mix well, turn off the heat and leave covered for 10-15 minutes.

Ingredients

• 4 bulbs;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 bunch of coriander;
• 400 g canned tomatoes;
• 2 tablespoons of vegetable oil;
• 1-1½ kg chicken (wings, thighs,);
• salt and pepper - to taste;
• paprika - to taste.

Cooking

Onion cut into medium pieces. Chop greens. Remove the skins from the tomatoes and mash with a fork.

Heat a quarter of the oil in a skillet over medium heat. Fry the chicken pieces until golden brown, about 5-7 minutes.

Add onion, herbs and remaining oil. After 10 minutes, add tomatoes, salt, pepper and paprika to the pan. Cook over low heat for 40-50 minutes.

Ingredients

• 1-2 bulbs;
• 1 chili pepper;
• 2-3 cloves of garlic;
• 1 bunch of cilantro;
• 1 kg of tomatoes;
• 1 kg chicken thighs;
• salt and pepper - to taste;
• 6 tablespoons of vegetable oil;
• 1-2 slices of jalapeno

Cooking

Cut the onion and bell pepper into medium pieces, chili and garlic - finely. Chop cilantro. Grate the tomatoes on a coarse grater. Salt and pepper the chicken.

Heat 4 tablespoons of oil in a saucepan over high heat. Fry the thighs until golden brown, about 5-7 minutes per side. Put on a plate.

Pour the remaining oil into the pan and reduce the heat to medium. Fry for 2 minutes, add bell pepper and continue cooking for another 3 minutes. Add tomatoes, and after 10 minutes - chicken. Salt, cover and simmer for about half an hour. Sprinkle over the chili, then add the jalapenos, cilantro and garlic. After a minute or two, remove from heat and serve.

Ingredients

• 1-2 bulbs;
• 7 cloves of garlic;
• 1 small bunch of cilantro;
• 1 small bunch of parsley;
• 1 chicken;
• 300-400 ml of water or a little more;
• 2 bay leaves;
• 2 tablespoons of tomato paste;
• salt - to taste;
• ½ teaspoon dry adjika;
• ½ teaspoon of ucho-suneli;
• ½ teaspoon coriander;
• ½ teaspoon paprika.

Cooking

Onion cut into small cubes. Chop the garlic. Chop cilantro and parsley.

Divide into medium pieces, remove the skin.

Put the bird in a saucepan and fill with water so that the meat is completely covered. Bring to a boil over medium heat and simmer for 15 minutes.

Then add bay leaf and onion, and after a few minutes - tomato paste, salt and spices. After 5-7 minutes, throw in the garlic and cook the same amount more. Sprinkle with herbs, stir and after a minute or two remove from heat.

Ingredients

• 2-3 onions;
• 3-5 sprigs of basil;
• 1 bunch of cilantro;
• 4 cloves of garlic;
• 1 kg of tomatoes;
• 1-2 tablespoons of butter;
• 1 kg of chicken (for example, legs and wings);
• salt and pepper - to taste;
• 1 teaspoon of sugar;
• 1 tablespoon suneli hops.

Cooking

Finely chop the onion. Chop greens and garlic. Grate the tomatoes on a coarse grater or chop with a blender. Whisk the eggs.

Heat oil in a deep frying pan over medium heat. For 3-5 minutes, fry the onion, lay out the chicken and cook the same amount more. Throw in tomatoes, basil, salt, pepper, sugar and suneli hops. Stir, cover and simmer for 30-35 minutes. Then add garlic, and 5 minutes later - eggs. Mix well, sprinkle with cilantro after 5 minutes. Turn off the stove and leave the dish to simmer for a while with the lid closed.

Chakhokhbili is a national Georgian dish made from meat and vegetables.

It is quite easy to prepare, so even a novice hostess will cook it without any problems. It is with its simplicity and wonderful taste that chakhokhbili attracts attention.

In our time, chicken is used to cook the dish, earlier chakhokhbili was prepared from pheasant. On the Internet, you can find many recipes, and they are all different. Each generation brought something of its own.

Chakhokhbili differs from other meat dishes in the way it is cooked:

1.Firstly, the meat is fried in a dry pan, no cooking oil is required.

2. Secondly, meat is stewed only with onions, which release the necessary liquid, so it is an excellent substitute for butter.

Georgian chicken chakhokhbili

The homeland of the dish is Georgia, but in our region the dish has also gained great popularity. To prepare this yummy, you do not need to make any special efforts, however, it is highly recommended to follow all the subtleties of the recipe, otherwise you will end up with a regular stew with vegetables, nothing like chakhokhbili.

Remember: we will not add any artificial substitutes - such as ketchup or tomato paste. We will prepare a natural sauce, it will consist exclusively of fresh vegetables: tomatoes, bell peppers and onions with garlic. Suneli hops are a must-have spice that you can find in any supermarket. You can’t do without red pepper either, a pod of fresh pepper is best, in extreme cases you can use a ground version.

Ingredients:

• chicken fillet 1 kg.
• medium-sized onion 4 pcs.
• sweet pepper 2 pcs.
• hot pepper 1 pod.
• butter 50 g.
• tomatoes 6 pcs.
• suneli hops 1.5 tsp
• garlic 5 cloves.
• greens.
• salt to your taste.
• basil (if you like)

cooking

1. Cut the chicken fillet into portions. Chicken thighs are most conveniently divided into 2 parts. Next, you need to rinse the meat, and then send it to the stewpan. The bottom does not need to be lubricated with oil, since the whole point of cooking chakhokhbili is that the meat should be browned on a dry surface.

2. We make onions and sweet peppers in half rings.

3. The next step is to pass the onion in butter. Pour the onion into the second pan and lightly fry, stirring constantly. The fire must be moderate. After readiness, pour the onion to the fried chicken.

4. Throw bell pepper into the pan and heat it well for 5 minutes. Then put on the meat.

5. Now we make cuts on the tomatoes so that the skin can be removed more easily. After we place them in a container, pour boiling water and hold for about 1 minute. Then put the tomatoes in a bowl of cold water. After these procedures, the skin will be removed from the vegetables without any problems.

6. Cut the tomatoes into pieces and transfer to the total mass. It's time to put the dish on the stove. Close the saucepan with a lid and make a low fire. After the juices begin to stand out from the vegetables, the dish should be salted. Simmer it for 40 minutes.

7. In the meantime, you can prepare the greens. Not everyone likes cilantro; you can take parsley as a substitute. We chop the greens together with garlic and hot pepper.

8. As soon as the chicken fillet becomes soft, we put the chopped vegetables in a saucepan, add seasonings.

9. The dish is left to stew for about 10 minutes. Chicken Chakhokhbili is fully cooked!

The whole family will enjoy such a juicy aroma and delicate taste. You do not have to make a side dish for chakhokhbili, it can be served in its pure form.

Enjoy your meal!

Delicious food in a slow cooker

Today's recipe is dedicated to lovers of dishes that combine meat with vegetables. We will cook Georgian Chakhokhbili in a slow cooker. Thanks to this device, we will not need to look for pans for cooking, we only need a slow cooker and the necessary ingredients. As meat, let's take chicken, which is inexpensive compared to other types, and delicate in taste. Let's start with the classic version.

Ingredients:

• chicken fillet 1 kg.
• onion 3 pcs.
• sweet pepper 2 pcs.
• tomato 3 pcs.
• garlic 3 cloves.
• seasoning salt to your taste.
• greens 1 bunch.

This amount of ingredients is calculated for approximately 10 servings.

Cooking

We will start cooking the dish with the processing of meat. First we wash the chicken, then we divide it into pieces.

If your body does not need many calories, then you can remove the skin, which stores a significant part of them.

Before frying the meat, be sure to dry all the pieces. A paper towel can absorb unwanted moisture.

Now we divide the chicken into portions, you can see an example in the photo.

We activate the multicooker, select the "Frying" mode and turn it on for 5 minutes to warm up the device. After we lay the chicken and fry until golden brown, you can also add seasonings at this time.

Spices can be used to your taste. The only thing is that suneli hops must be present, otherwise the dish will not look like the original version.

Note: We use chicken for chakhokhbili, but the classic recipe for the dish consists of pheasant meat. Since it is very difficult to find, people decided to replace it with a more affordable option.

Let's move on to the vegetables. First of all, we chop the greens. To completely repeat the original recipe, we need not only parsley, but also cilantro. We are removing the greens.

Next, you need to prepare the tomatoes for further cooking. There are 2 ways:

1. Pour boiling water over the tomatoes, move them to cold water, after which the peel will easily separate from the vegetable. Cut the tomatoes into small cubes.

2. If you have a blender, then use it to chop the tomatoes.

We remove the husk from the onion, wash it with cold water. This will protect you from pinching in the eyes.

Cut it into small pieces and put it in a slow cooker.

We wash the sweet pepper, remove the seeds and cut into longitudinal pieces.

We fall asleep to the total mass of tomatoes, set the "Extinguishing" mode and activate it for an hour and a half.

Useful advice: if there are no tomatoes at hand, then take 200 g of tomato paste.

When 15 minutes are left before completion, add the greens to the bowl.

Do not forget about garlic, we fall asleep a few minutes before it is ready. We press in advance in a way convenient for you.

After completion, we activate the "Heating" mode for half an hour - this time will be enough for the dish to absorb all the flavors of garlic.

Chakhokhbili with potatoes in a slow cooker

This recipe turns out to be more satisfying, we will cook it in a completely different way.

Ingredients:

• chicken fillet 0.5 kg.
• carrot 1 pc.
• onion 1 pc.
• tomatoes 2 pcs.
• sweet pepper 1 pc.
• a couple of cloves of garlic
• fresh greens 1 bunch.
• butter 30 g.
• potatoes 3 pcs.
• salt to your taste.
• hops-suneli to your taste.

Cooking

We wash the meat, divide it into parts, then dry it and repeat the same step from the first recipe.

We put the chicken in a slow cooker, add the necessary spices, salt and throw in the pre-squeezed garlic.

We clean the onions and carrots, chop the onion into small cubes, cut the carrots into strips. In general, you can cut vegetables however you want, this does not play a particularly important role here.

Getting rid of seeds in sweet peppers.

We put the vegetables in a container with meat, mix until a homogeneous mass is obtained and leave for 30 minutes at room temperature. In the meantime, we will prepare the tomato sauce.

Dip the tomatoes in boiling water for a few minutes, then move them to cold water. Now you can easily remove the skin and immediately remove the core. Put the tomatoes in a blender and grind.

You can use the advice from the previous recipe and take tomato paste instead of tomatoes, but this is a last resort.

It's time for potatoes - it can be prepared in two ways:

1. This method will take less time, since we will cook potatoes at the same time as other products. You only need to wash it, remove the skin, and cut into bars.

2. Here the potatoes also need to be washed, cut and boiled. After you need to turn it into a puree. We will add potatoes to the total mass a few minutes before the end of cooking.

Pour our mixture into a bowl with chicken, add bay leaf. We close the multicooker and look for the “Extinguishing” function on the device. It will take us about 60 minutes to cook Georgian chakhokhbili.

When 5 minutes remain before completion, you can pour the greens to the meat with vegetables.

When the dish is fully prepared, you need to add a small portion of butter to it, stir it throughout the mass. Chakhokhbili will absorb all the oil and in 30 minutes you will get a ready-made meat dish.

Enjoy your meal!

Useful advice: Whichever of the proposed recipes you cook chakhokhbili, do not forget to put pita bread or another type of unleavened bread on the table along with the dish. Since the dish is quite satisfying, has a considerable amount of fat, the bread will take on most of the fat, thereby preventing heartburn, which can occur after taking chakhokhbili.

How to cook chakhokhbili at the highest level:

1. The classic recipe invites us to fry the meat in a dry frying pan, but if you have it low-fat, you can add a little refined oil.

2. Be sure to salt the meat before frying, just before you lay the vegetables.

3. Keep an eye on the liquid, if it is low, then add hot broth.

4. To get an excellent taste, you need to follow the proportions of meat and vegetables 1 to 1.

5. Be sure not to forget suneli hops, also add the rest of the spices to your taste - they will make your dish more fragrant.

Chicken with potatoes

Ingredients:

• chicken meat.
• onion.
• tomatoes.
• pepper 2 pcs.
• ground pepper.
• potato.
• salt to your taste.
• hops-suneli.
• hot pepper (if you like).

Cooking

Let's cook delicious chakhokhbili with potatoes today. Steamed meat gravy with potatoes and chicken is just delicious. Very tasty and healthy dish!

1. We bring the meat to a ruddy state, do not grease the pan. If the meat is too dry, then add a little oil.

2. Put the chicken aside.

3. After the chicken, fat will remain in the pan, on which the onion should be fried. First, cut it into half rings. If there is not enough fat, add a little oil.

4. When you bring the onion to a transparent state, you can add bell pepper. Fry until it becomes soft.

5. Fall asleep chopped tomatoes. We extinguish the mass.

6. Further quenching can be done in the oven.

7. Add the necessary spices, salt the dish.

8. On top we make a layer of chopped potatoes.

9. Spread the meat and hot peppers on top, salt the mass.

10. Fill the chakhokhbili with broth, it should not cover the meat with the top. We close the container, send it to the oven for an hour and a half at a temperature of 150 degrees.

11. It remains to decorate the chakhokhbili with greens and the dish can be put on the table! Bon appetit everyone!

Chakhokhbili from chicken in a cauldron

To cook Chakhokhbili in a cauldron, no special skills are required. During cooking, you will get great pleasure, as the process will take place in nature, your family and guests will be nearby. The dish will disperse from the table in an instant!

To prepare Chakhokhbili according to the recipe, it will take a little more than 60 minutes. During this time, the chicken will become soft and ready to eat. Onions can give a little liquid, so we will add water. Tomatoes can be taken both fresh and canned. They can be mixed with each other. Do not forget to add greens and red pepper, but if the dish will be consumed by children, then do not rush with pepper. Suneli hops will give chakhokhbili a strong aroma, and garlic will enhance it. Let's start cooking!

Ingredients:

• chicken meat 2.5 kg.
• onion 1.5 kg.
• tomatoes 1 kg.
• oil to your taste.
• a few cloves of garlic
• hot pepper 2 pcs.
• hops-suneli two tablespoons.
• greens.
• salt to your taste.

Cooking:

1. We buy the necessary products.

2. Add chicken fat and oil to the cauldron.

3. We put the chicken in a cauldron and fry over high heat until a golden crust appears.

4. Lay the remaining meat and fry, stirring constantly.

5. Cut the onion into large pieces and place in a cauldron.

6. Continue to fry over low heat until the onion is soft.

7. Add tomatoes to the total mass.

8. It's time for pepper, herbs and salt.

9. We close the cauldron and cook the dish for another half an hour or a little more.

10. A strong aroma emanating from the cauldron will inform you that the chakhokhbili is ready.

Video recipe:

Enjoy your meal!

In the oven

A wonderful meat dish came to us from Georgia, it has an unusual and attractive taste. A feature of chakhokhbili is its cooking - all stages of cooking take place without oil. The meat will be stewed in vegetable juice, if necessary, we will add water.

Making a Georgian dish at home is not difficult at all. First of all, we will fry the chicken, then stew it with vegetables, add pepper and sugar. The final stage of cooking will be in the oven, it lasts a little more than 5 minutes. We will decorate a delicious dish with greens and put it on the table along with pita bread. Enjoy your meal!

Ingredients:

• chicken drumstick 7 pcs.
• tomatoes 0.5 kg.
• onion 2 pcs.
• chili pepper 1 pc.
• cilantro, parsley, basil to your taste.
• garlic 5 cloves.
• sugar half tsp
• salt to your taste.

Cooking:

1. My meat, remove moisture with a paper towel. We lay it in a pan, drip a little refined oil and fry until a golden crust appears.

2. We clean the tomatoes, cut and fall asleep to the total mass. We simmer the mass on a small fire.

3. Cut the onion into rings and fry until golden. Use chicken fat for frying.

4. We place it to the meat, reduce the heat and continue to simmer the meat with vegetables for about 25 more minutes.

5. Finely chop the chili, sprinkle it with the bulk, add salt and sugar.

10. Turn off the stove and put the chakhokhbili in the oven for 5 minutes at a temperature of 200 degrees. We take out the dish and decorate with herbs to your taste. Serve Georgian meat with vegetables at the table.

1. Be sure to prepare all the necessary ingredients for the dish before cooking. If you do this in advance, then you will spend much less time on cooking, while you will not do unnecessary actions. Listen to this, and keep order in your workplace.

2. Fresh tomatoes are not always at hand, moreover, they are often not even in stores. There is no need to despair about this, because there is an excellent substitute - canned tomatoes. Remove the peel and follow the recipe!

3. Make a side dish for the dish, for example, potatoes. It goes well with meat.

4. In order for the chicken to remain juicy after frying, one very simple step should be taken: the pan must be heated in advance, and only then put the meat on frying. A crust will appear faster than the liquid has time to flow out.

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 made from fat pheasant, which was raised at home. Since it is problematic to find a pheasant in urban conditions, you can take a chicken as a replacement. Chakhokhbili is also prepared from lamb, duck, beef and even turkey.

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

The secret ingredient of real chakhokhbili is regan, better known as basil. This fragrant 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 skillet. Alternatively, you can use a cauldron, gosling or duckling.

Products:

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

Important! When carving a chicken, it is necessary to separate the fat and the oil gland from the carcass.

Let's start cooking!

1. The meat must be washed, cut into pieces for servings. Be sure to leave the skin and fat. After that, rinse again.
2. Wipe the meat with a towel and put in a dry frying pan. For the preparation of classic chakhokhbili, no fat or oil is used. The dish is prepared with the chicken's own fat, so to speak, in its own juice. The chicken laid out in a pan is stewed over 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 very finely chopped. 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.
4. Stew the meat for 20 minutes and then put the chopped tomato into the pan. Add salt and simmer over low heat for another 15 minutes.
5. Onion and pepper should 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 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.
6. At the very end of the cooking process, garlic in the form of cloves is added to chakhokhbili. It is not necessary to stew meat with garlic. Just give the dish time to brew and you can start eating.

Chakhokhbili in a slow cooker

For those who are always in a hurry on business, but at the same time great gourmets, we suggest using the chakhokhbili recipe in a slow cooker. A slow cooker allows you to cook dishes at an accelerated pace without losing the taste component of the issue.

Products:

• Ham - 2 pcs;
• Vegetable oil;
• Onions - 2 pcs;
• Regan and cilantro - 1 bunch;
• Tomatoes - 3 pcs;
• Red sweet pepper - 3 pcs;
• Garlic - 3-4 cloves;
• Khmeli-suneli;
• Salt and pepper.

Let's start cooking!

1. Ideally, the legs should be soaked for 2-3 hours. If there is no time at all, then it is enough just to rinse them thoroughly and cut into 3-4 pieces with bone and meat. The slow cooker is put on "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.
2. 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, pepper, 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 must be closed and the dish should be cooked in the "Extinguishing" mode for 30-40 minutes.
3. 5-7 minutes before the end of cooking, garlic cloves and chopped herbs are added to the dish.

Chicken Chakhokhbili 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 only 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 taste palette.

Let's start cooking!

1. Cut the meat and stew with onions. Butter is used instead of vegetable oil for frying. It takes 10-15 minutes to roast. This is enough to cook the chicken.
2. Next, fill the chicken with water so that the meat is hidden under it. Cook for 15 minutes.
3. Mix nuts with tomatoes. The best way to do this is in a blender. Pour the resulting mixture into the broth and throw in the bay leaf. Important! Make sure that the tomatoes are added to the broth with the chicken already cooked.
4. Mix all the ingredients thoroughly and let it 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 eggs

Products:

• Breast - 500 gr;
• Onion - 250 gr;
• Tomatoes - 2 pcs;
• Garlic - 2 cloves;
• Eggs - 2 pcs;
• Bay leaf - 3 pcs;
• Suneli hops;
• 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.

Cooking steps:

1. Before cooking, the breasts must be marinated. The meat should be put in the refrigerator for half a day.
2. The 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. Then add garlic, tomato paste and bay leaf. Dip the meat into the resulting mixture and leave it in this form for half a day.
4. Marinated meat is ready for cooking. First, chop the onion, tomatoes, cilantro and garlic very finely. Pour oil into a hot frying pan, put the chicken and simmer, stirring, over low heat for 15-20 minutes.
5. Pour the butter mixed with onion into the pan and fry for 15 minutes. Don't forget to stir the chicken and onion so they don't burn. After that, you can add tomatoes and fry for 5 minutes. Then throw garlic, dry cilantro and suneli hops. After 5 minutes, pour in the beaten eggs, mixing them thoroughly with other products. Another 2-3 minutes and the dish is ready. Chakhokhbili is served hot and topped with parsley and cilantro.

Chakhokhbili with chicken and wine

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

Products:

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

Let's start cooking!

1. Cut the meat, getting rid of the fat along the way. Finely chop the onion and fry it in the fat cut from the chicken. When the onion becomes translucent, add a piece of butter so that the onion does not burn.

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

Products:

• Chicken - 1 pc;
• Onions - 2 pcs;
• Tomatoes - 3 pcs;
• Bulgarian pepper - 1 pc;
• Lemon - half;
• Garlic - 4 cloves;
• Potatoes - 3 pcs;
• Butter - 100 gr;
• Fresh greens - 50 gr;
• Spices;
• Salt.

Step by step cooking process:

1. Put the oil in a cauldron with thick walls and heat over low heat until melted. After that, diced onion, fry in this oil.
2. Put the finished onion on a plate, and add the chicken, cut into pieces, into the cauldron. Fry the meat for 5-10 minutes under a closed lid, after which it is necessary to drain the juice from the cauldron into a separate bowl, which stood out from the chicken. Now the chicken can be thoroughly fried over high heat until golden brown.
3. Put onion with oil 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 to the meat and vegetables the juice that was drained when frying the 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 chakhokhbili. That's it, the dish is ready. Enjoy your meal!

Chakhokhbili is the same famous Georgian dish as kharcho. It is presented on the menu of any good restaurant specializing in Georgian cuisine. It is usually made with chicken or other poultry. There are many recipes that tell how to cook chakhokhbili from turkey, lamb and beef. In old cookbooks, pheasant meat was recommended to prepare this dish, such a dish was called "hohobi".

Ingredients and products for chakhokhbili

• 1 chicken (or 8 bone-in chicken thighs)
• 6 pieces of tomatoes;
• 6 pieces of onions;
• 100 ml. dry white wine;
• 200 grams of plums;
• 5 cloves of garlic;
• 30 grams of butter;
• 100 grams of cilantro;
• ¼ teaspoon dry hot red pepper;
• 1 tablespoon of ucho-suneli;
• salt;
• seasoning 5 peppers;
• vegetable oil.

Chicken for chakhokhbili

To answer the question of how to cook chakhokhbili deliciously, you first need to choose the right main ingredient. You can cook any poultry. Chicken in this case is most preferable, for lack of a pheasant.

The turkey contains almost no fat and the dish can turn out dry. And the duck, on the contrary, is too fat and has a specific smell. In the Middle Ages, rich fatty chicken broth was considered a strong aphrodisiac. The sauce in chakhokhbili has this nice property.

To prepare chakhokhbili, you need young, fresh chicken. It is permissible to use frozen, but most likely it will not work to achieve a breathtaking aroma and taste. A young chicken is distinguished by a white skin color, clearly visible pimples, and the lower part of the legs is covered with small unfused scales. The "old woman" will be given out by yellow, rough skin, hard growths and large scales.

From a botanist's point of view, tomatoes are berries. We in Russia are accustomed to consider them vegetables, but the British consider tomatoes fruits. Tomatoes sailed to Europe, like potatoes from America, and were considered an ornamental plant.

For a long time there was an opinion that tomatoes were poisonous and, according to rumors, they were even going to poison the first US President D. Washington with tomatoes. Tomatoes for chakhokhbili are better to choose firm, ripe, regular shapes.

Utskho-suneli

Utskho-suneli is a traditional Georgian spice. She is not as famous as hops-suneli. You can buy spice in the market or in spice shops. The composition of ucho-suneli includes blue fenugreek, in Russia it is called blue sweet clover.

Fresh grass is not used, because it does not differ in any special gastronomic properties. The full value of fenugreek comes out after it has dried. When dry, it has an amazing spicy aroma. Utskho-suneli gives the dishes an oriental nutty flavor and an unusual sweetish aftertaste. It is used mainly for cooking meat dishes.

How to cook chakhokhbili

We start cooking Chakhokhbili by cutting the chicken. Cut into proper small pieces. In Georgia, there is a tradition of cutting a chicken into 17 pieces, taking into account the structural features of the bird's skeleton. This requires some skill and a very sharp knife.

We separate the legs and wings from the carcass so that "it does not run away and does not fly away." Each thigh is divided into three parts. Breast - the most valuable white meat, cut into 6 small pieces. The dish, if desired, can be prepared only from the thighs or only from white meat.

The next step is to remove the skin from the tomatoes. We will reveal the secret of how it is very easy to do. Prepare a pot of boiling water. We make four shallow cuts in the peel, as if it were a globe, and you draw on it four meridians between the poles.

We put each tomato for half a minute in boiling water. From the high temperature, the skin will begin to separate freely. And a tomato can be easily peeled like a boiled jacket potato.

Next, you need to heat up a high pan with a thick bottom well so that it heats up and cools more evenly. At the bottom we drip silent sunflower oil and a pinch of salt. It is needed so that splashes of water from a hot pan do not fall on your hands. Lay the chicken pieces, but without the breast. Without closing the lid, fry it until a delicious crispy crust.

Add some mixture of 5 peppers. When the main part is well fried, put the chicken breast. This is necessary to preserve the tenderness and juiciness of white meat. The meat has acquired a beautiful golden crust, it's time to add a little dry white wine. We close the pan with a lid, reduce the heat and let the "chicken be alone with the wine."

And at this time we will be engaged in slicing onions. You can cut the onion as you like, but not very finely. Heat a frying pan with vegetable oil and gently put the onion on it. Saute the onion until light golden brown.

As soon as the onion begins to fry a little, put the butter and a little salt. Not everyone likes the smell of cooking onions, but after adding butter, the aroma will become much nobler and more pleasant.

Peeled tomatoes, cut into four parts. Tomatoes in chakhokhbili give a beautiful red color and a pronounced tomato flavor. They contain acid, which contributes to the splitting of meat. If the bird is stewed with tomatoes, it will become even softer and tastier.

We add tomatoes to the company to the chicken languishing in wine. Mix lightly. When preparing chakhokhbili, products must be handled very gently so as not to destroy the shape of the pieces.

To cook chakhokhbili, the next in line will be plums. We put the washed whole plum in a small ladle, pour water on the bottom and put it on fire. When the plum is cooked, we wipe it through a colander or sieve, and we get plum puree.

It's time to add utskho-suneli and ready-made golden onions to the chicken. Mix everything a little so that the vegetables are more evenly distributed in the pan.

Two-thirds of the prepared plum puree is added to the chicken. The process of mixing plum and chicken looks very colorful. The color of chakhokhbili immediately became richer and a wonderful fruity aroma appeared.

And finally hot red pepper. It does not tolerate high temperatures and long heat treatment, so it is added at the very end. A turn of cilantro, the second brightest seasoning after basil. To cook chakhokhbili, like any other Georgian dish, it is customary to add a lot of fresh herbs. We will use only cilantro leaves, without hard stems. Finely chop the cilantro and young garlic.

Reduce the heat to a minimum and season the chakhokhbili with herbs and garlic. This “couple” should always come to the dish last, so that the garlic retains its aromatic properties and does not lose useful vitamins, and the cilantro does not acquire a brown tint and sluggish appearance.

Once again, mix everything, close the lid, turn off the heat and let stand for at least 20 minutes. When, after 20 minutes, we open the lid, we get a magnificent chakhokhbili with an amazing aroma and taste.

The main difference between Georgian chicken chakhokhbili and stewed chicken is in a special set of spices and the exact proportions of all the components of the dish. But there are other tricks that housewives do not interfere with knowing in order to properly prepare this tasty and satisfying dish.

In Georgia, this dish is familiar and very common: there are unofficial statistics, according to which every second housewife of the country prepares this dish for dinner. Due to its simplicity, availability of ingredients, chakhokhbili has gained great popularity in other countries. Let's look at what the classic chicken chakhokhbili recipe includes and what you can't do without.

For cooking you will need:

• Chicken meat - 1 kg.
• Onion - 3 pcs. (medium size)
• Bulgarian peppers (red and fleshy) - 2 pcs.
• Hot pepper - 1 pod.
• Garlic - 4 cloves.
• Butter - 50 g.
• Salt to taste.
• Suneli hops - 3 tbsp. l.
• Greens - cilantro, basil, parsley - a large bunch.

Cut the chicken into small pieces, wash and dry thoroughly. We heat a frying pan with a thick bottom or a stewpan and quickly fry the pieces of poultry until golden brown. Dry roasting is an indispensable requirement for chakhokhbili, Georgians do not add oil! Cut the onion and sweet pepper into half rings, fry in a separate frying pan in butter. Be careful not to burn the vegetables! We shift them to the fried meat. Peel the skins from the tomatoes (this is easy to do by first dousing them with boiling water), and then cut them into small pieces and also put them on the meat.

The secret of the rich taste of the sauce is a mixture of tomatoes, sweet peppers, onions and garlic, herbs and the "signature" Georgian spice - suneli hops. The right sauce is very fragrant and you want to eat it separately, dipping slices of fresh bread.

Now we put the saucepan, warm it up well and leave it to languish over low heat for about 30-40 minutes. The meat should become soft, the vegetables should release juice. 5 minutes before full readiness for chicken with vegetables, add a large bunch of finely chopped greens, hot peppers, garlic and spices. Let the dish brew a little and serve to the table with pita bread.

Important! In no case should you use ketchup: chakhokhbili instantly loses all its charm. Even tomato paste is far from the best ingredient, it is best to take fresh tomatoes or canned in their own juice. As for hot peppers, you can experiment here - add fresh, dry, or exclude it altogether if the dish is served to children.

Cooking a Georgian dish in a slow cooker

Cooking chakhokhbili from Georgian chicken is easy in a slow cooker: you don’t have to follow the dish, the smart device will do everything for the hostess. For cooking, portioned chicken pieces are laid out on the bottom of a multi-bowl and poured with a sauce of stewed vegetables. Further, everything is very simple: just turn on the “extinguishing” mode and wait for the signal about the end of cooking.

Spices are added immediately, but greens are also added a few minutes before the end of cooking. There are multicookers where the function of roasting directly in the multibowl is provided - then it is easier to use it. In multi-pressure cookers, housewives will have to try and fry the chicken in a separate pan.

Why can't you stew raw poultry right away? It tastes cooked and can fall apart into fibers, while the crust seems to seal the meat juice inside each piece, and the chicken remains whole.

Chicken breast with coriander

Chakhokhbili from chicken breast can be called a new version of the classic Georgian dish. It is easier to digest and suitable for anyone who is watching their weight. In this recipe, you can use a wine bite to add spice, however, only the best quality.

How to cook a dish of breasts?

1. Cut 1 kg chicken breasts into large pieces.
2. Put in a saucepan with a thick bottom.
3. Add bay leaf, 50 ml of water, 30 ml of wine vinegar.
4. Bring everything to a boil and boil until the liquid has completely evaporated.
5. We add 5 tbsp. vegetable oil.
6. We crush 4 cloves of garlic.
7. We cut 3 medium onions into half rings.
8. Add to the chicken 3 large tomatoes, peeled.
9. Stew chicken with vegetables for 10-15 minutes over low heat.
10. 7 minutes before the end, add fresh cilantro or coriander seeds, previously crushed in a spice mortar.

Serve the dish, garnishing with fresh cilantro or parsley leaves with boiled potatoes or crumbly white rice.

Georgian style with egg

At home, Georgian dishes very often diversify the recipe and one of the most common ingredients that they like to add to chakhokhbili is chicken eggs. Such a dish turns out to be more satisfying, and does not need a side dish.

Cooking this option is very simple, based on the basic recipe. In the same way, we cut the chicken into pieces, fry in a dry frying pan, simmer until cooked for 30-40 minutes. At the stage when greens and spices are added, 4 eggs are broken into chakhokhbili, after which the dish is mixed. The dish is served with warm lavash and a glass of dry wine.

With walnuts and tomatoes

It is rare that a Georgian dish is complete without walnuts. There, the nut is highly valued due to its high nutritional value and the ability to change the taste of dishes for the better. The combination of nuts, tomatoes and chicken is a hallmark of traditional Georgian cuisine. Is it any wonder why chakhokhbili is often cooked with the addition of this ingredient?

Preparing this is easy:

1. Stew chicken with onions and vegetables.
2. Add peeled tomatoes.
3. Chop up a large bunch of herbs.
4. Crush 3-4 cloves of garlic.
5. Grind the nuts into small pieces (almost into “dust”).
6. Add nuts and greens 7 minutes before chakhokhbili is ready.
7. Turn off the pan.
8. We leave the dish on the stove so that all the components have time to give flavors to each other.

If you want to bring the dish as close as possible to the national Georgian, correctly form a set of spices. Vessels should include: parsley, fresh cilantro, red pepper, Svan salt, basil, dry coriander seeds, dill, mint, tarragon, Imereti saffron, suneli hops.

How to cook Georgian chicken with wine

Adding red wine to chakhokhbili gives a piquant sourness, a subtle taste of grapes. Everything here will depend on the variety that you decide to add. For cooking, both dry and semi-sweet wine, and even dessert wine, are suitable, but then the chicken and vegetables will acquire sweetness, a light marmalade shade.

Achieving the right result is very simple: 200 ml of wine is added at the stage of dry roasting, and it is important to stew the poultry meat in it a little. Only then vegetables, tomatoes are added to the chicken and the dish begins to languish in wine-tomato sauce until cooked. The dish is served with cheese cakes, and boiled green beans are often used as a side dish.

Complementing the recipe with mushrooms

If you supplement the recipe with mushrooms, you will try a new and very interesting chicken dish. Georgian chicken turns out to be spicy, satisfying, unusual, thanks to mushrooms, which significantly increase the nutritional value of the dish.

How to cook mushroom chakhokhbili?

1. Overcook any mushrooms with onions.
2. Let's prepare the chicken for stewing with traditional dry roasting.
3. Saute peppers and onions.
4. Finely chop the tomatoes.
5. Mix mushrooms, meat, vegetables.
6. Simmer everything until tender for 30 minutes.
7. Turn off the stove, add spices, herbs, leave the dish to languish.

Chakhokhbili with mushrooms is served with boiled potatoes, water and dough cakes and sprinkled with fresh herbs.

with eggplant

In the season of vegetables, it is possible to modify the classic recipe. A very unusual, tasty and spicy chakhokhbili is obtained with the addition of eggplant. You can take the basic recipe as a basis, and supplement it with “blue ones”.

Everything is done simply:

• The chicken is fried.
• Eggplants are cut into cubes.
• Vegetables are stewed with tomatoes.
• Chicken, vegetables and eggplant are stewed all together.
• 5-7 minutes before readiness, add herbs and spices.

Remember! You do not need to cut the skin from young eggplants, but autumn vegetables of a later harvest may be bitter. This can be avoided by soaking the vegetables in salted water beforehand or by carefully removing the skin with a vegetable peeler.

With potato

Potatoes are very often stewed with chicken, vegetables, spices, and this stew does not need a side dish. Potatoes are added when the vegetables are already slightly cooked, the dish is mixed and brought to readiness. But here you need to boil the potatoes until half cooked: in an acidic environment (and it is created by tomatoes), it takes longer to cook, but in the end it still remains solid in consistency.

As you can see, there are many variations of Georgian dishes. The list can be supplemented by adding your favorite ingredients, adjusting the amount of spices. In a word, come up with your signature recipe.

Interesting fact! Did you know that the name of the dish comes from the Georgian word hobobi, which translates as pheasant. It is the pheasant that has been the main ingredient of the dish since ancient times. Over time, the word was transformed into chakhokhbili, and the pheasant was successfully replaced by a chicken. Although in Georgia to this day pheasants are fattened for the sake of the classic ancient recipe of chakhokhbili.