Behind the tricky Georgian name chakhokhbili lies the usual chicken fillet, stewed in an abundance of tomato sauce with vegetables and spices. As a result, a fairly light, dietary dish comes out that is available for cooking all year round (fresh tomatoes can be replaced by canned vegetables outside the season). Below we will discuss the classic recipes of chakhokhbili from chicken, which you can easily repeat at home.
Classic recipe chakhokhbili from chicken in Georgian
Ingredients:
- chicken (fillet) - 980 g;
- onion - 115 g;
- tomatoes - 460 g;
- green coriander, parsley - 20 grams;
- hot pepper - 1 piece;
- wine vinegar - 45 ml;
- laurel leaves - 4 pieces;
- garlic - 4 teeth.
Preparation
The main difference between chahokhbili and other stews from chicken meat is the preliminary roasting of meat in a dry frying pan. Diced fillets are allowed to dry on a dry surface until meat is caught on all sides, and then add laurel, vinegar, salt, hot pepper and chopped garlic. After the aromatic additives, randomly sliced onions and tomatoes are sent. After 5-7 minutes, tomatoes are allowed to juice and turn into mashed potatoes, at this stage you only need to add chopped greens and the preparation of the classic chahokhbili from chicken can be considered finished.
Chahokhbili is a real Georgian recipe
In spite of the fact that only chicken fillet is used in the usual recipe, chahokhbili according to the classic recipe can be made using a whole carcass of chicken. The dish, of course, is slightly more caloric, and therefore much more satiety and flavor.
Ingredients:
- chicken (whole carcass) - 1.4 kg;
- tomatoes - 1.4 kg;
- onion - 130 g;
- hops-suneli - 1 tbsp. a spoon;
- Dried coriander - 1/2 tsp;
- garlic - 2 teeth;
- fresh coriander greens.
Preparation
Reheat the brazier carefully, in which you plan to cook. Chicken cut into pieces and fry in a preheated container with the skin. In the meantime, cut the peel on tomatoes and blanch vegetables for a few seconds. After, remove the peel, and divide the pulp into large pieces. Also cut a large onion. Add the onion to the chicken, pour in the hops-suneli and dried coriander, squeeze out a clove of garlic next. After mixing everything together, add tomato slices and a generous pinch of salt. Reduce the heat under the brazier and cover the container with a lid. Stew chicken approximately half an hour, if necessary pouring liquid. In the finale, add coriander greens.
If you want to repeat the classic Chahokhbili recipe with a chicken in the multivark, immediately after frying the bird, switch to "Quenching" mode and pour enough water to lightly cover the chicken. Leave all to languish for 45-55 minutes.
Chahokhbili from chicken and eggs in Georgian - a classic recipe
Ingredients:
- chicken (fillet) - 580 g;
- onion - 230 g;
- tomatoes - 490 g;
- garlic - 3 teeth;
- eggs - 3 pieces;
- laurel leaves - 3 pieces;
- sweet pepper - 115 g;
- fenugreek - 1/2 tsp;
- green coriander - 20 g;
- Butter - 70 g.
Preparation
Dividing the chicken into pieces of equal size, fry it together with onion cubes in a dry and well-heated brazier. As soon as the meat grabs, put to it pieces of pepper and tomatoes, the latter must first be rid of the peel. Next, pour the powdered fenugreek, lay laurel and garlic scraped. Do not forget about salt. Stew the dish for about 6-7 minutes until the tomatoes turn into sauce, and then beat a few eggs onto the surface, mix and cover everything with a lid. After 2-3 minutes you can sprinkle a dish of fresh greens of coriander and start tasting.