Classic chicken chakhokhbili

Classic chicken chakhokhbili is a well-known Georgian dish. More often it is prepared from chicken meat, less often turkey is used. First, the chicken is fried without adding fat, and then stewed with onions and other vegetables.

Georgian chicken chakhokhbili - a classic recipe in a cauldron

A delicious dish of Georgian cuisine, when chicken meat and vegetables are stewed in its own juice, any housewife can prepare it. It is best to use a cauldron to prepare it.

Cooking time: 80 min.

Cooking time: 40 min.

Servings: 6.

1. 
   To prepare chicken chakhokhbili according to the classic recipe, wash and dry the thighs. The original recipe uses bone-in meat, which is juicier.
2. 
   Cut the tomatoes in their own juice into quarters. Wash and peel fresh tomatoes, cut them into cubes. Wash the bell pepper, remove seeds and cut into strips. Wash the greens and chop finely with a knife.
3. 
   Place the cauldron on the fire. Melt the butter in it so that it does not burn, add a little sunflower oil to it.
4. 
   After the oil is hot, place the meat in the cauldron and fry it until golden brown. Then add the onion, fry, constantly stirring the contents of the cauldron.
5. 
   After this, add the tomatoes and tomato paste, stir thoroughly to combine all the ingredients, and simmer for 5-7 minutes. Then add bell pepper, bring the dish to an active boil, then add garlic, herbs, spices and salt, stir.
6. 
   Cover the cauldron with a lid and leave the dish to simmer for 20 minutes. Then add chili pepper and simmer for another 10-15 minutes. After this, you can serve the classic chicken chakhokhbili to the table.

Bon appetit!

Recipe for cooking chakhokhbili from chicken in a pan

Chakhokhbili is a dish that is prepared in large quantities and can easily be fed to the whole family. The meat is stewed together with the sauce, so it turns out very juicy and incredibly tasty.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Chicken – 1.5 kg.
• Onions – 500 gr.
• Tomatoes – 500 gr.
• Tomato paste – 2 tbsp.
• Garlic – 2 teeth.
• Cilantro – 0.5 bunch.
• Khmeli-suneli - to taste.
• Butter – 1 tbsp.
• Salt - to taste.

Cooking process:

1.To prepare this dish, it is better to use meat on the bone.

2. Peel the onion and cut into thin feathers.

3. Wash the ripe tomatoes, pour boiling water over them for 2-3 minutes, then carefully remove the skins from them. Cut the pulp into small cubes.

4. Place the chicken in a heated frying pan; if the frying pan is small, you can do this in several batches. Fry it until golden brown on both sides. Place the fried meat in a saucepan with a thick bottom.

5. Then melt the butter in a frying pan, add the onion and simmer for 10-15 minutes until it becomes transparent. After that, transfer it to the pan with the chicken.

6. Place the tomatoes in a frying pan, simmer for 10-15 minutes, then also transfer to the pan.

7. Add tomato paste to the pan. Stir the contents of the pan and put it on the fire, simmer under the lid for 20 minutes. Do not add water; the chicken should be stewed in tomato juice.

8. Peel the garlic and pass through a press. Wash the cilantro and finely chop it with a knife. Add cilantro, chopped garlic and hop-suneli seasoning to the pan, add salt, stir and continue to simmer for another 20 minutes until tender.

9. Serve chakhokhbili with plenty of sauce in which it was stewed with white bread or any side dish of your choice.

Bon appetit!

How to cook chicken chakhokhbili in a frying pan

Chakhokhbili is made from pheasant, but nowadays this type of bird is difficult to get, so chicken or turkey is more often used. At home, this delicious Georgian dish can be prepared in a frying pan.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken – 450 gr.
• Tomatoes – 5-6 pcs.
• Bell pepper – 2 pcs.
• Onions – 1 pc.
• Garlic – 2-3 teeth.
• Khmeli-suneli - to taste.
• Basil - to taste.
• Salt - to taste.
• Bay leaf – 1-2 pcs.
• Allspice peas - to taste.
• Vegetable oil - for frying.

Cooking process:

1. Wash and shred the chicken, cutting at the joints. Heat a frying pan with vegetable oil and place the chicken on it, fry on both sides until golden brown.

2. Wash the tomatoes, make cross cuts on them, and put them in boiling water for 2-3 minutes. After this, starting from the cut, remove the skin from the tomatoes. Cut the pulp into cubes.

3. Remove the skin from the onion and cut it into thin half rings. Cut the bell pepper in half, remove the membranes and seeds, and cut into strips or cubes.

4. After the chicken is browned, add onions and tomatoes to the pan and simmer for 5-7 minutes. Then add the bell pepper and continue to simmer for 10-12 minutes. After adding each ingredient, stir the contents of the pan.

5. Peel the garlic cloves, cut them into slices, and place them in chakhokhbili. Also add bay leaf and allspice, simmer for 10-12 minutes. Check the readiness of the dish by the condition of the meat. At the end, add salt to taste, suneli hops and chopped basil. Place chakhokhbili on plates and serve with white bread.

Bon appetit!

A simple and tasty recipe for chakhokhbili in a slow cooker

Chicken meat is very often present on the table, because it is tasty and affordable. The recipe for chicken chakhokhbili in a slow cooker will allow you to diversify your menu and rediscover the taste of chicken meat.

Cooking time: 60 min.

Cooking time: 25 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Tomatoes in their own juice – 700 gr.
• Khmeli-suneli – 0.5 tbsp.
• Salt - to taste.
• Coriander – 0.5 tbsp.
• Black peppercorns – 1 tsp.
• Onions – 2 pcs.
• Sweet paprika – 0.5 tsp.
• Greens - to taste.

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into pieces at the joints. The ridge may not be used in preparing chakhokhbili. Place the chicken in the multicooker bowl, turn on the “fry” program and set the timer for 15 minutes. Simmer the chicken with the lid closed, turn the meat over after 7 minutes.

2. Place dry seasonings in a mortar and grind them into fine crumbs.

3. Peel the onion and cut it into half rings. Grind the tomatoes in their own juice in a blender until pureed.

4. After 15 minutes, add spices and onions to the chicken, continue to fry for 8 minutes, stirring constantly.

5. At the end of frying, add the tomato mass, stir, close the multicooker lid. Set the stewing program for 30 minutes. After the sound signal, check the readiness of the meat and, if necessary, set the “stew” program again.

6. Sprinkle the finished dish with chopped herbs and serve.

Bon appetit!

Recipe for cooking chakhokhbili in the oven

A hearty and very tasty dish of chicken and tomatoes came to us from Georgia, where this dish is traditionally prepared in a cauldron over a fire or a home stove. In urban conditions, chakhokhbili can be cooked in the oven.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Chicken thighs or drumsticks – 1 kg.
• Tomatoes in their own juice – 1 can.
• Onions – 2-3 pcs.
• Greens – 1 bunch.
• Garlic – 4-5 teeth.
• Salt - to taste.
• Ground pepper - to taste.
• Khmeli-suneli - to taste.
• Olive oil – 1-2 tbsp.

Cooking process:

1. Wash the chicken and dry it with paper towels.Fry the meat in a well-heated frying pan on both sides until golden brown. Transfer the chicken to a baking dish.

2. Peel the onion, cut into thin half rings and fry in olive oil until half cooked. Transfer the fried onions to the chicken.

3. Cut the tomatoes into small cubes and add them to the chicken dish along with the juice.

4. Peel the garlic and cut into slices. Wash the greens and chop with a knife. Add these ingredients to the chicken. Add salt and season to taste, mix well and place the pan in the oven.

5. Bake chakhokhbili at 200 degrees for 40-50 minutes until the meat is completely cooked. You can choose a side dish for chakhokhbili at your discretion: potatoes, rice, stewed vegetables or pasta.

Bon appetit!

Chicken chakhokhbili with wine

Chakhokhbili is essentially chicken in tomato sauce. True gourmets and connoisseurs of Georgian cuisine prefer to add a little wine to the dish. This enhances the flavor and makes the meat even more tender.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 4-5.

Ingredients:

• Chicken – 1 pc.
• Bell pepper – 1 pc.
• Onions – 1 kg.
• Tomatoes – 3 pcs.
• Dill – 1 bunch.
• Garlic – 3 teeth.
• Soy sauce – 100 ml.
• Salt - to taste.
• Semi-dry red wine – 120 ml.
• Ground pepper - to taste.
• Bay leaf – 2 pcs.
• Khmeli-suneli - to taste.
• Sunflower oil - for frying.

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into small pieces. Place the meat in a bowl, add salt and pepper.

2. Pour a little sunflower oil into the multicooker bowl, add the chicken and set the “frying” mode for 15-20 minutes.

3. Peel the onions and garlic. Wash vegetables and herbs.Remove the skin from the tomatoes, first dip them in boiling water, and cut into quarters. Peel the pepper from seeds and membranes and cut into several slices. Grind tomatoes, bell peppers, onions and garlic in a blender. Add soy sauce, bay leaf, pepper, suneli hops and red wine to the vegetable mixture.

4. When the chicken meat is lightly fried, add the prepared sauce to the multicooker bowl. Set the “quenching” mode for 45 minutes.

5. Wash the greens and chop finely. 10 minutes before the end of stewing, add greens to chakhokhbili and bring the dish until cooked. Serve Chakhokhbili hot.

Bon appetit!

Chakhokhbili in Georgian chicken with walnuts

Almost all dishes of Georgian cuisine are usually eaten with lavash. Chicken chakhokhbili with walnuts is no exception. You can even serve it without a side dish, but simply eat it by dipping the pita bread in tomato sauce.

Cooking time: 60 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Tomatoes in their own juice – 500 gr.
• Onions – 4 pcs.
• Garlic – 4 teeth.
• Cilantro – 1 bunch.
• Parsley – 1 bunch.
• Dill – 1 bunch.
• Adjika – 1 tsp.
• Salt - to taste
• Tarragon – 1 tsp.
• Purple basil – 0.5 bunch.
• Walnut – 2 tbsp.
• Black pepper - to taste.
• Hot pepper – 1 pc.
• Sunflower oil – 2 tbsp.
• Coriander – 0.5 tsp.
• Utskho-suneli – 0.5 tsp.

Cooking process:

1. Wash the chicken, dry it with paper towels and cut it into pieces along the joints. Then fry the meat in a preheated frying pan without oil until golden brown. After this, pour a little boiling water into the pan, close the lid and simmer the meat until cooked.

2. Peel the onion, cut into thin half rings and fry until golden brown.

3.Grind the tomatoes in their own juice with a blender into a homogeneous puree, add it to the frying pan with the onions and simmer for 3-4 minutes.

4. Peel the garlic and chop finely. Grind the walnuts in a blender. Grind the nuts, salt, garlic and dry spices in a mortar.

5. Add spices to the tomato mass, stir and continue to simmer for 2-3 minutes.

6. Pour the resulting tomato sauce over the chicken, stir and simmer for 5-10 minutes. Then add chopped greens, stir and remove chakhokhbili from heat. Serve hot.

Bon appetit!

Georgian Chakhokhbili with potatoes

One of the most popular chicken chakhokhbili recipes is the version with potatoes. This is a complete dish that immediately includes a side dish. They can easily feed a large company.

Cooking time: 90 min.

Cooking time: 40 min.

Servings: 6-8.

Ingredients:

• Chicken – 1 pc.
• Onion – 1-2 pcs.
• Tomatoes – 3 pcs.
• Bell pepper – 1 pc.
• Lemon – 0.5 pcs.
• Garlic – 3-4 teeth.
• Potatoes – 2-3 pcs.
• Butter – 100 gr.
• Parsley – 25 gr.
• Dill – 25 gr.
• Black pepper - to taste.
• Khmeli-suneli - to taste.
• Salt - to taste.

Cooking process:

1. Wash the chicken under running water, cut into pieces at the joints, cut the breast into several parts.

2. Peel the onion and garlic, cut the onion into cubes, pass the garlic through a press. Wash the tomatoes and chop finely. Wash the greens and chop finely with a knife.

3. Cut the bell pepper in half, peel it from partitions and seeds, cut the pulp into strips.

4. Wash the potatoes, peel them and cut them into cubes.

5. Wash the lemon, squeeze out the juice of half a lemon with your hands or using a juicer.

6.Take a cauldron or a saucepan with a thick bottom, put it on the fire, melt the butter in it. Place the onion in the pan and fry it until golden brown, then transfer the onion and oil to a plate. Place the chicken in the same pan, cover the lid and simmer for 5 minutes; if liquid has formed during the process, it must be drained. Continue to simmer the chicken until golden brown, then add the fried onions, lemon juice and garlic. Fry over high heat for 5 minutes, stirring constantly. Then add the remaining vegetables, seasonings and salt, close the lid and simmer for 10 minutes.

7. After 10 minutes, add chopped herbs, stir and simmer for another 5-10 minutes until the meat and potatoes are cooked. Place the finished Georgian chakhokhbili on deep plates and serve along with fluffy lavash.

Bon appetit!

Delicious recipe for chicken chakhokhbili with tomato paste

The classic chakhokhbili recipe uses fresh ripe tomatoes, however, if you don’t have them on hand, then tomato paste will do. When choosing a paste, it is of course better to give preference to the most natural product.

Cooking time: 90 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Onions – 2 pcs.
• Leek – 100 gr.
• Carrots – 2 pcs.
• Tomato paste – 250 ml.
• Butter – 1 tbsp.
• Garlic – 3 teeth.
• Khmeli-suneli – 2 tsp.
• Salt - to taste.
• Paprika - to taste.
• Black pepper - to taste.

Cooking process:

1. Wash the chicken, pat dry with paper towels and divide into small equal pieces.

2. Place a large frying pan on the fire and melt the butter in it. Then fry the chicken pieces until golden brown on both sides.Peel the garlic, chop it and add to the chicken, fry for 1-2 minutes so that it does not burn.

3. Peel the onions, wash the leeks, chop these ingredients and add to the frying pan.

4. Wash the carrots, peel them, cut them into thin strips or grate them on a coarse grater and also add them to the frying pan. Stir and continue simmering.

5. Then add tomato paste, salt and spices, stir, reduce heat, cover the pan with a lid and simmer the chakhokhbili for 50-60 minutes.

6. Garnish the finished dish with fresh herbs and serve.

Bon appetit!

Classic recipe for chakhokhbili with the addition of beans

A very interesting and tasty combination is obtained by adding chakhokhbili beans to the classic recipe. This makes the dish even more satisfying and vibrant.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 4.

Ingredients:

• Chicken – 1 kg.
• Garlic – 3 teeth.
• Tomatoes in their own juice – 200 ml.
• Onion – 2 pcs.
• Greens - to taste.
• Butter – 30 gr.
• Mixture of peppers - to taste.
• Khmeli-suneli - to taste.
• Salt - to taste.
• Paprika - to taste.
• Beans – 1 tbsp.
• Olive oil – 3 tbsp.

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into small pieces of approximately the same size. Heat the oil in a frying pan and fry the chicken until golden brown on both sides. Then cover the pan with a lid and simmer the chicken until cooked.

2. Peel the onion, cut into half rings and fry in olive oil until half cooked.

3. Boil the beans so that they are better cooked, first soak them overnight.

4. 10-15 minutes before the chicken is ready, add fried onions, beans, salt and season to taste.

5.Finely chop the tomatoes and send them along with the juice to the chicken, stir and continue to simmer under the lid. Peel the garlic, chop it and add it to chakhokhbili.

6. At the end, add chopped herbs, stir and remove the pan from the heat. Chakhokhbili can be served either in portions or on a common platter.

Bon appetit!