Chakhokhbili in Georgian chicken

Classic Georgian chicken chakhokhbili is juicy pieces of poultry fried with spices and tomatoes. Initially, this dish was prepared from pheasant, now pheasant is served in restaurants, and chicken meat is used at home. To prepare this dish correctly, it is important to follow the cooking conditions and technology. In step-by-step recipes we will share the most delicious options.

Classic recipe for chicken chakhokhbili in a cauldron

To prepare chakhokhbili, it is important to use dishes with a thick bottom. An excellent option for obtaining aromatic and tender meat is to cook this Georgian dish in a cauldron.

1. 
   You can prepare the dish from any part of the bird; we will prepare it from the carcass.Rinse the meat, pat dry with a paper towel, trim off the fat and cut into equal pieces along the joints.
2. 
   Peel the onion, remove the seeds and stalk from the pepper and rinse under water.
3. 
   Cut the onion and bell pepper into strips.
4. 
   Melt the butter in a cauldron.
5. 
   Fry the chicken pieces over medium heat until golden brown, add the vegetable pieces, reduce the heat, mix and fry for 7 minutes. Stir occasionally.
6. 
   Pour boiling water over the tomatoes, remove the peel and grate. Add them to the meat.
7. 
   Simmer for 20 minutes over low heat, covering with a lid to retain the aromatics of the dish.
8. 
   Season with salt and pepper, add finely chopped herbs and garlic. Bring the dish to a boil. Beat the eggs separately. Spoon some of the sauce into a separate bowl, cool and add the egg mixture. Add to the meat and stir until the whole mixture thickens.
9. 
   Leave the meat covered for 5 minutes to saturate the dish with all the aromas and combine the flavors. Divide among plates and serve.

Bon appetit!

How to cook delicious chakhokhbili in a saucepan?

Georgian chakhokhbili is a truly delicious meat dish with spicy and spicy notes. This dish can also be prepared in a saucepan. Sauce

it turns out a lot, and the lightly fried vegetables and meat cooked in the broth perform in a stunning ensemble.

Ingredients:

• Chicken (ham) – 800 g.
• Red bell pepper – 2 pcs.
• Tomato – 3 pcs.
• Bulbs – 3 pcs.
• Tomato paste – 1 tbsp. l.
• Cilantro – 1 bunch
• Greens (parsley, dill) – 1 bunch
• Garlic – ½ head
• Red hot pepper (pod) – 1 pc.
• Vegetable oil – 2 tbsp. l.
• Salt, ground pepper, paprika - ½ tsp each.
• Khmeli-suneli – 1 tsp.

Cooking process:

1.Wash the skinned chicken pieces and place them in a pan, pour cold water and put on the stove to cook. Remove the foam periodically.

2. Peel the onion, garlic and bell pepper. Wash the tomatoes and herbs. Chop the pepper and onion finely. Remove the skin from the tomatoes and grind in a blender. Finely chop the greens, chop the cilantro separately.

3. Add salt, spices, and cilantro stems to the broth to add flavor.

4. Pour a little oil into a frying pan, add onions and peppers, and simmer over low heat for 10 minutes. Add tomato puree, paste and adjika, chopped hot pepper (very carefully with the quantity), keep on fire for another 2 minutes and remove.

5. Check if the meat is ready. Place the finished pieces on a separate plate to cool. Remove skin and bones and discard. Divide the meat into large pieces.

6. Leave the broth in the pan in a volume of ¼ of the height of the dish. Add prepared vegetables, pieces of chicken to it and put on fire, let it simmer for 10 minutes. Throw in the garlic, ground pepper and herbs. The dish should boil for three minutes, then cover with a lid and leave to brew for 5-10 minutes.

7. Chakhokhbili in Georgian is ready! Bon appetit!

Step-by-step recipe for cooking chakhokhbili in a frying pan

Let's prepare a hearty meat dish from chicken thigh fillet and breast using two frying pans. Spicy and moderately spicy chakhokhbili will surely be enjoyed both as a separate dish and as a hot dish, with any side dish.

Ingredients:

• Chicken (thigh and breast) – 1.5 kg.
• Red bell pepper – 2 pcs.
• Tomato – 5 pcs.
• Hot pepper – 1 pc.
• Tomato paste – 3 tbsp. l.
• Garlic – 5 cloves
• Adjika – 1 tsp.
• Vegetable oil – 2 tbsp. l.
• Parsley – 1 bunch
• Cilantro – 1 bunch
• Onion – 5 pcs.
• Khmeli-suneli – 1 tsp.

Cooking process:

1. Trim the meat from the bone, remove the skin and cut into equal pieces.

2. Pour a little oil into a frying pan that is heated over high heat and fry the chicken pieces on all sides for 5 minutes, then simmer for 30 minutes over low heat.

3. Peel the onion and cut into thin rings. Fry it in another pan for a couple of minutes to keep it juicy. Add the onion to the chicken and simmer further.

4. Remove the skin from the tomato. To make this easy, put the tomatoes in boiling water for 2 minutes and immediately in cold water. Chop the tomato into cubes.

5. In the frying pan where the onions were fried, add tomato paste and, stirring, keep on low heat for 1 minute. Add the prepared tomatoes to it, simmer covered for 3 minutes, then add the tomato mixture to the chicken.

6. Wash the bell pepper, core it and cut into strips. Finely chop the hot pepper.

7. Add both peppers and adjika to the meat. Rinse the greens in cold water, chop and add half to the frying pan, along with finely chopped garlic and suneli hops.

8. Add the rest of the greens to the finished dish, cover with a lid and leave to stand for 20 minutes. The dish is delicious served with mashed potatoes or simply with flatbread.

Bon appetit!

Georgian chicken chakhokhbili in a slow cooker

What makes a multicooker convenient is that everything is cooked in one bowl. By placing the ingredients in the right sequence, we will get an amazing Georgian dish. Chicken cooked in vegetables is juicy and soft.

Ingredients:

• Chicken – 1 kg.
• Red bell pepper – 250 g.
• Tomato – 400 g.
• Carrots – 100 g.
• Tomato paste – 100 ml.
• Greens (dill, cilantro, parsley, basil) – 1 bunch
• Garlic – 4 cloves
• Hot red pepper (pod) – 1-2 pcs.
• Vegetable oil – 3 tbsp. l.
• Salt, paprika, coriander, ½ tsp each.
• Ground pepper, thyme, rosemary - 1/3 tsp each.
• Onions – 4 pcs.
• Khmeli-suneli – 1 tsp.

Cooking process:

1. Rinse the chicken pieces in the skin, drain and pat dry. Trim off excess fat, if any. Place the chicken in a bowl, sprinkle with salt and spices, rub into the meat and leave for 10 minutes. Transfer the meat to a dry slow cooker.

2. Set the “Fry” mode for 30 minutes and fry the chicken pieces on both sides until golden brown. First cook with the lid closed, the meat will release juice and then the lid must be opened.

3. Cut carrots and sweet peppers into strips, onions into rings. Remove the skin from the tomatoes and cut into slices. Chop the garlic with a knife. Add onion and garlic to the meat, stir and simmer until the onion is soft.

4. Add carrots, stir and simmer for 3 minutes, add pepper, and simmer for another 3 minutes.

5. Add tomatoes and cook further. The color of the sauce will change during cooking and become more appetizing. Boil and taste for salt. If necessary, add salt. Set the mode to “Stew” and cook for 20 minutes.

6. Chop the greens and pour into a dish, add ground pepper and stir. Turn off the multicooker and leave the dish to brew with the lid closed.

7. The present dish can be divided into plates or served in one large dish on the table. Enjoy the amazing taste!

Chicken chakhokhbili with wine

An exquisite recipe for chakhokhbili with dry red wine, aromatic spices and fresh herbs. Don't worry about the alcohol, it will all evaporate, leaving only amazing grape notes.

Ingredients:

• Chicken – 1.5 kg.
• Bell pepper – 300 g.
• Tomato – 0.5 kg.
• Butter – 2 tbsp. l.
• Onions – 1 pc.
• Tomato sauce – 200 g.
• Dried basil – 1 tsp.
• Garlic – ½ head
• Dried parsley – 1 tsp.
• Sunflower oil – 2 tbsp. l.
• Salt, paprika, sugar - 1 tsp each.
• Red pepper – 1/2 tsp.
• Khmeli-suneli – 1 tsp.

Cooking process:

1. Rinse the chicken and divide into pieces of the same size, cutting with a knife.

2. Peel the onion and garlic, and cut the onion into half rings and the garlic into slices. Pour vegetable oil into a hot frying pan and fry them a little, then add a piece of butter - this will add a delicate aroma and taste. Fry until translucent and transfer to a bowl.

3. In the same pan, fry the chicken pieces on both sides until golden brown.

4. Add onion and garlic, sugar, salt and spices to the chicken, stir.

5. Add wine, add tomato sauce and simmer under a closed lid for 25 minutes over low heat.

6. Remove the finished dish from the heat and sprinkle generously with herbs, leave to cook under the lid and place even hotter on plates.

Bon appetit!

A simple and delicious recipe for chicken chakhokhbili with walnuts

To prepare this Georgian masterpiece, you need a saucepan or frying pan with a non-stick coating. This amazing chakhokhbili with a rich taste, seasoned with spices and enriched with herbs, is very easy to prepare, based on a convenient recipe with a photo.

Ingredients:

• Chicken – 1 kg.
• Walnut (kernels) – 1 cup
• Bay leaf – 2 pcs.
• Tomato – 600 g.
• Butter – 50 g.
• Onions – 2 pcs.
• Cilantro – 1 bunch
• Chili pepper – 1 pod
• Garlic – 5 cloves
• Parsley, dill, basil – 1 bunch
• Salt, ground black pepper - to taste

Cooking process:

1. Divide the chicken into equal pieces.Peel the onion and chop it with a knife.

2. Place the butter, chicken and onions in a saucepan, put on the fire and simmer for 10 minutes. Pour in enough water to cover 2/3 of the chicken and simmer for 15 minutes.

3. Grind the nut kernels into crumbs. Place the tomatoes in boiling water for 2 minutes and remove the skins. Grind in a blender into a paste. Mix both ingredients in a separate bowl.

4. Combine the chicken with the tomato mass, add a bay leaf. Stir, boil and cook for 7 minutes.

5. Add chopped herbs and finely chopped garlic to the dish, stir and boil again, cover with a lid and turn off. The dish should stand for 15 minutes.

6. Place chakhokhbili in bowls and serve this delicious dish. Bon appetit!

Georgian chicken chakhokhbili with potatoes

The recipe with potatoes brings Georgian cuisine closer to the hearty stew familiar to Russian people, but at the same time, the cooking technique and seasonings make the dish savory. With this option, there is no need to prepare a side dish. The dish is independent, tasty and rich.

Ingredients:

• Chicken – 1 pc.
• Bell pepper – 1 pc.
• Tomato – 3 pcs.
• Butter – 100 g.
• Onions – 2 pcs.
• Lemon – ½ pc.
• Greens (cilantro, parsley, dill) – 1 bunch
• Garlic – 5 cloves
• Salt – ½ tsp.
• Ground pepper, coriander, suneli hops - 1/3 tsp each.

Cooking process:

1. Place a stick of butter in a cauldron and melt. Peel the onion and cut into cubes.

2. Place the vegetable pieces in a cauldron and fry until translucent. Transfer the golden onions to a separate cup.

3. Wash the chicken, dry it and cut into portions. Place it in a cauldron and simmer over low heat without adding oil for 5 minutes.

4.The meat will release juice; it must be drained into a separate bowl. Increase the heat and fry the chicken until golden brown, turning on both sides.

5. Add onion to the chicken and squeeze out the juice of half a lemon. Peel and chop the garlic and place in a cauldron. Simmer for 5 minutes. Peel the peppers and potatoes, rinse and cut into cubes. Remove the skin from the tomatoes and chop finely.

6. Place the vegetables and tomato mass in a cauldron, add the previously drained chicken juice, sprinkle with spices and salt, stir and simmer for 10 minutes over medium heat. Add chopped herbs to the dish and cook for another 5 minutes.

7. Remove from heat, leave the cauldron covered for 10 minutes, and lay out the chakhokhbili in portions. If desired, you can add more greens to the plate.

Bon appetit!

Delicious recipe for chicken chakhokhbili with tomato paste

Fresh tomato is an integral component of a traditional Georgian dish. But it is not always possible to find juicy and ripe fleshy tomatoes. Tomato paste will help give the dish a rich tomato taste and color. How to do this - read this step-by-step recipe.

Ingredients:

• Chicken – 1 kg.
• Bell pepper – 300 g.
• Tomato – 0.5 kg.
• Butter – 1 tbsp. l.
• Onions – 300 g.
• Tomato paste – 100 ml.
• Greens (dill, cilantro, parsley, basil) – 50 g.
• Garlic – 4 cloves
• Hot red pepper (pod) – 1-2 pcs.
• Vegetable oil – 3 tbsp. l.
• Salt, paprika, coriander, ½ tsp each.
• Ground pepper, thyme, rosemary - 1/3 tsp each.
• Khmeli-suneli – 1 tsp.

Cooking process:

1. We will use chicken thighs, drumsticks and breasts. Rinse the meat under water and dry.

2.It is advisable to take tomatoes that are ripe and juicy, with a rich red color, but tomato paste, if necessary, will help brighten up this moment, especially in winter. Remove the skin from the tomatoes, to do this, make an incision with a cross, pour boiling water for 2 minutes and immediately pour over ice water. Cut all the tomatoes into slices or small cubes.

3. Peel the bell pepper from seeds and cut into thin strips. It will also add color to the dish. Chop the garlic finely. Peel the onion, wash and cut into half rings. Onions are needed to add juiciness to the meat.

4. Wash and dry the greens. Choose the one you like best. Cilantro is often used in Georgia, but it is a rather specific seasoning, not for everyone with a pronounced taste. Dill, parsley and a little basil are a versatile choice.

5. Take a frying pan, add oil and fry the onion.

6. At the same time, in another cauldron or frying pan with a thick bottom, heat and fry the chicken in a small amount of oil until golden brown. First on one side, and then on the other side too.

7. Place chopped tomatoes in a cauldron and simmer with the lid closed for 5 minutes. Add the onion, stir gently and continue to simmer for 5 minutes over low heat.

8. Add the prepared pepper, stir, add salt to your taste, cook for another 5 minutes. Add tomato paste, half the garlic, whole small capsicum, previously washed, and spices from our list. Boil and simmer for 20 minutes.

9. By this time, enough sauce will have separated. All pieces of meat should be covered with it. Add the rest of the garlic and herbs to retain their freshness in the sauce. Add a knob of butter for a wonderful aroma and taste.

10.Wait for everything to boil, cover with a lid and turn off. The dish should stand for 10 minutes. The ingredients will continue to mix during this time, creating a harmonious, unified dish. Place the chicken pieces in a dish and pour over the sauce. You can serve potatoes or rice as a side dish.