Classic Georgian chicken chakhokhbili

Classic Georgian chicken chakhokhbili is a dish with a rich, rich taste. Implementing the recipe will not cause any trouble even for novice housewives. The dish is prepared from a whole carcass or using certain parts, most often thighs or drumsticks. An easy-to-make dish that instantly flies off the table. Check out the selection and choose the option that suits you.

Classic Georgian chicken chakhokhbili at home

Classic Georgian chicken chakhokhbili at home will not cause any inconvenience or much trouble, even if you cook it for the first time. The aromatic dish will fit harmoniously into your everyday diet and will diversify your holiday treats.

1. 
   How to cook classic Georgian chicken chakhokhbili at home? We divide the washed carcass into parts, cutting along the joints.
2. 
   Take a frying pan with a thick bottom and heat it very well without adding oil. Place chicken pieces in portions. Brown on both sides. Fry the whole chicken this way.
3. 
   Then transfer the browned pieces into the pan.
4. 
   Having freed the onions from the husks and rinsed them, cut them into half rings. Place butter in a frying pan and melt over medium heat. Add the chopped onion and fry for 10-15 minutes. Then transfer it to the pan with the chicken.
5. 
   We make cross-shaped cuts on the washed tomatoes and pour boiling water over them. After 5 minutes, rinse under cold water and remove the skin.
6. 
   Punch the tomato pulp with a blender and pour into the pan. For a richer taste, add 2 tablespoons of high-quality tomato paste. Mix everything in the pan well.
7. 
   Place the pan on the fire and pour in the wine. At maximum temperature, evaporate the alcohol for 4-5 minutes. Then reduce the heat and, covering with a lid, simmer the meat for 20 minutes. There is no need to add any liquid.
8. 
   Dry the washed greens and chop them. After 20 minutes, add to the pan. Next, squeeze out the garlic. Season with suneli hops, hot ground pepper or use crushed chili pods and salt. After stirring, simmer the chakhokhbili for 20 minutes until completely cooked.
9. 
   Classic Georgian chicken chakhokhbili is ready! Serve the dish in portions with bread so as not to leave a single gram of sauce on the plate. Bon appetit!

Georgian chicken chakhokhbili in a frying pan

Chakhokhbili from Georgian chicken in a frying pan is a simple recipe that anyone can repeat, spending less than an hour on the whole process. Tender and juicy chicken can be served on its own or cooked alongside neutral-tasting rice or potatoes.

Cooking time – 35 min.

Cooking time - 5 minutes.

Portions – 5

Ingredients:

• Chicken carcass – 1500 gr.
• Tomato sauce – 200 gr.
• Vegetable oil – 2 tbsp.
• Onions – 1 pc.
• Dry red wine – 150 ml.
• Khmeli-suneli – 1 tsp.
• Butter – 2 tbsp.
• Dried basil – 1 tsp.
• Dry parsley – 1 tsp.
• Ground red pepper – 0.5 tsp.
• Garlic – 0.5 heads.
• Salt – 1 tsp.
• Paprika – 1 tsp.
• Granulated sugar – 1 tsp.

Cooking process:

1. We prepare the main ingredients and measure out the spices and herbs. Wash and dry a medium-sized chicken carcass (up to 2 kilograms). Trim off excess fat.
2. We cut the chicken into portions with a kitchen hatchet, for convenience we divide it by joints. The thighs and shins can also be cut in half.
3. After peeling the onion and half the head of garlic, rinse. Cut the onion into half rings and the garlic cloves into thin slices. Adjust the amount of onion and garlic at your discretion. We put as much as indicated in the recipe or more, but so as not to overwhelm the chicken’s own taste, and so that the food is edible.
4. Heat a heavy frying pan over moderate heat. Pour in 2 tablespoons of vegetable oil and add the same amount of butter. Butter adds an interesting flavor to the treat. Throw in the chopped vegetables and fry until transparent. Then remove from the pan.
5. In the same hot frying pan where the onions were fried, place the chicken parts skin-side on a hot surface and fry well. Then turn it over to the other side and brown it. This way the juiciness will be sealed in the pieces and preserved.
6. Add roasted vegetables from garlic and onions to the rosy chicken. Sprinkle salt. spices and sugar to balance the taste. The amount of spices can be reduced if you don’t like too spicy food. The sharpness is also adjustable depending on preference.
7. After adding 150 milliliters of red wine and 200 grams of high-quality tomato sauce and covering with a lid, cook the chakhokhbili at a minimum temperature for 20-25 minutes. During this time, the alcohol will evaporate, leaving pleasant notes. Instead of sauce, you can spin peeled seasonal tomatoes or use tomato paste diluted with water. Then the taste will be brighter.
8. We taste the finished aromatic sauce and balance it, if necessary, with salt or, if it is sour, with granulated sugar. We serve the finished bright and juicy treat, sprinkling chopped fresh herbs or crushed dry herbs on top. Bon appetit!

Classic chakhokhbili in an Afghan cauldron on a fire

Classic chakhokhbili in an Afghan cauldron over a fire has a special taste. The dish comes out incredibly tender. Food cooked over a fire creates an unforgettable atmosphere not only at the table, but also during cooking. The juicy meat comes off the bones easily.

Cooking time – 1 hour 20 minutes

Cooking time - 15 minutes.

Portions – 4

Ingredients:

• Chicken drumsticks – 2.5 kg
• Tomatoes – 1.5 kg
• Hot pepper – 2 pcs.
• Onions – 5 pcs.
• Spices for chicken - to taste.
• Garlic - to taste.
• Fresh basil - to taste.
• Cilantro - to taste.
• Salt - to taste.

Cooking process:

1. Remove unusable parts and skin from washed chicken drumsticks. After removing the skins and rinsing the onions under the tap, cut them into cubes. Remove the skin from the washed tomatoes and cut into cubes.
2. Cut the washed hot pepper into thin rings. We wash the fresh herbs and finely chop them.
3. Place chopped onion on the bottom of the cauldron.
4. Place chicken legs inside the cauldron. Sprinkle with spices and salt.
5. Next, distribute the chopped peppers and tomatoes. Grind the peeled garlic into thin slices.
6. Close the cauldron and place it on the fire. After the chicken boils, cook the dish over medium heat for about 1 hour.
7. During stewing, a rich broth is formed. Divide the finished dish into deep bowls and sprinkle with chopped herbs. Serve to the table. Bon appetit!

Chicken chakhokhbili with potatoes

Chicken chakhokhbili with potatoes is an ideal option for a balanced lunch or dinner. This dish looks bright and attractive. It will look decent not only at modest family gatherings, but also at festive events. This simple recipe will work for everyone the first time.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 6

Ingredients:

• Chicken drumsticks – 1 kg
• Tomatoes – 1 pc.
• Vegetable oil – 4 tbsp.
• Onions – 6 pcs.
• Potatoes – 6 pcs.
• Carrots – 6 pcs.
• Grated nutmeg – 0.3 tsp.
• Parsley - 2 branches.
• Basil – 2 branches.
• Ground black pepper - to taste.
• Garlic – 4 teeth.
• Salt - to taste.
• Soy sauce – 30 ml.
• Drinking water – 2 l.
• Boiling water – 250 ml.
• Vegetable oil – 2 tbsp.

Cooking process:

1. Wash and dry the chicken drumsticks and chop them into 2 parts. We remove the skins from the potatoes using a housekeeper. Wash and cut into medium-sized cubes.
2. Place a deep, thick-walled frying pan over high heat and pour in a couple of tablespoons of odorless vegetable oil. Place the chopped drumsticks. Fry regularly until golden brown on each side. Then remove from the pan.
3. In a small saucepan, bring 2 liters of water to a boil and add salt. Add the pre-diced potatoes and cook for 7 minutes over medium heat. Then drain the broth and let it stand until the moisture drains away.
4. After freeing the onions and carrots from the husks and skins, rinse them under the tap. Chop the washed onion into thin half rings. Grind the washed carrots on a grater with medium holes. Sauté the onion until lightly golden in the pan where the chicken was fried.
5. Wash the tomato and cut into cubes. Heat a large, thick-walled pan, transfer the chicken and sautéed onions into it. Place carrot shavings, half-cooked potatoes and tomatoes on top. Pour boiling water and cook covered for 10 minutes.
6. After rinsing the aromatic herbs, chop them. Squeeze the peeled garlic through a press or finely chop it. We add the prepared products to the almost finished dish. Leave a little greenery for decoration. Season the dish with nutmeg and soy sauce. Salt and pepper. Cook for 10 minutes.
7. Divide the finished chakhokhbili into portions. Decorate with the remaining herbs and present to guests. Bon appetit!

Classic chakhokhbili with tomato paste

Classic chakhokhbili with tomato paste is a treat that is an unusually bright-tasting dish.Chicken prepared in this way is most often complemented with neutral side dishes. Chakhokhbili is ideally served with fluffy rice or mashed potatoes.

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Chicken legs – 1000 gr.
• Tomatoes – 4-5 pcs.
• Vegetable oil – 4 tbsp.
• Onions – 300 gr.
• Sweet bell pepper – 300 gr.
• Khmeli-suneli – 1 tsp.
• Tomato paste – 3 tbsp.
• Basil – 2 branches.
• Parsley - 2 branches.
• Ground red pepper – 1 tsp.
• Garlic – 5 teeth.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. First of all, we wash the chicken parts and remove moisture. Cut into 3-4 parts. Pour 2 tablespoons of vegetable oil into a deep, heavy frying pan and heat. Place the chicken pieces and fry until golden on each side. Then transfer it to a plate.
2. Having freed the onion and garlic from the husk, and the bell pepper from the seed box, we chop the vegetables. Finely chop the onion and garlic. Cut the pepper into thin strips.
3. Add the remaining vegetable oil to the frying pan in which the chicken parts were browned. Add chopped garlic and onion and lightly fry while stirring regularly. Then add the pepper and fry for 7 minutes, remembering to stir.
4. Season the vegetables with tomato paste. After stirring, add the fried chicken. Wait for it to boil and add hot broth or water so that the liquid level covers the contents of the pan. We are waiting for secondary boiling.
5. We wash the herbs, shake off the moisture and finely chop. Place in a frying pan. Sprinkle with hot pepper and khmeli-suneli. Salt and pepper. Cook on low flame for half an hour.
6. After the specified time, try the sauce to see if there is enough.Add salt if necessary.
7. We serve the aromatic treat in deep plates and place it on the dining table. If there is no side dish, serve bread or other baked goods to soak up all the delicious sauce. Bon appetit!

Chakhokhbili at home in a slow cooker

Chakhokhbili at home in a slow cooker does not require much effort and time to perform. This is a fairly easy process that anyone can repeat. A dish prepared in this way turns out to be unusually tender. We serve chakhokhbili immediately after cooking, although the treat does not lose its taste even when cooled.

Cooking time – 1 hour 15 minutes

Cooking time - 15 minutes.

Portions – 3

Ingredients:

• Chicken – 800 gr.
• Tomatoes – 4 pcs.
• Onion – 1 head.
• Carrots – 2 pcs.
• Khmeli-suneli - to taste.
• Saffron - to taste.
• Garlic – 3 teeth.
• Salt - to taste.
• Vegetable oil - for frying.
• Hot water – 100 ml.

Cooking process:

1. Wash the chicken parts and dry. If necessary, divide the carcass into parts, cutting it at the joints. Remove the skins from the onion and garlic and wash. Rinse the tomatoes.
2. On the control panel of the electrical appliance, set the “Frying” mode. Pour a little vegetable oil into the bottom and add pieces of chicken. Controlling the frying process, turn it over to the other side. Chop the peeled onion as desired and add to the chicken, fry together, stirring from time to time.
3. Grate the peeled carrots or finely chop them. Grind the garlic with a press. First cut the washed tomatoes in half, remove the stem and cut into cubes. We send chopped carrots to the chicken with onions.
4. Fry with regular stirring until half cooked.Season with garlic and spices. After mixing everything, pour in 100 milliliters of hot water. Close the device and switch to the “Stew” or “Porridge” mode, setting the timer for 1 hour. Cook until the process is complete, which the multicooker will notify with a sound signal.
5. Place the dish on deep plates and serve on the dining table. Bon appetit!

Real Georgian chakhokhbili with walnuts

Real Georgian-style chakhokhbili with walnuts is a dish that is prepared quite simply, but turns out incredibly appetizing. Walnut gives an unforgettable aftertaste. Even beginners can repeat this simple recipe. The original treat is served as a full dish, or in addition, for example, to rice.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 4-5

Ingredients:

• Chicken thigh – 1000 gr.
• Tomatoes – 3 pcs.
• Butter – 30 gr.
• Onions – 2 pcs.
• Walnut – 50 gr.
• Khmeli-suneli – 1 tsp.
• Sweet paprika – 1 tsp.
• Cilantro - 3 branches.
• Marjoram – 0.5 tsp.
• Ground chili pepper - to taste.
• Garlic – 5 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Mint – 1 branch.
• Ground coriander – 0.5 tsp.
• Tomato paste – 1 tbsp.
• Granulated sugar – 1 tsp.
• Parsley – 5 branches.
• Refined sunflower oil – 2 tbsp.

Cooking process:

1. Prepare the ingredients. We determine the amount of spices according to our own preferences. The dish is quite spicy and may be too strong for some.
2. Wash the chicken parts, in this case the thighs, and remove the moisture. We cut large parts in half. We remove the skin at our discretion.Melt the butter in a large frying pan and add sunflower oil, add the chicken parts and fry until golden brown on both sides. The mixture of oils will give a bright taste.
3. Having freed the onion from the husk, cut it into large half rings and feathers, and send it to the chicken. Cover with a lid and fry for 5 minutes until the onion softens, don’t forget to stir from time to time.
4. We wash the sweet pepper, removing the insides, cut it randomly, but respect the size of the onion. Place in a frying pan. After stirring, continue to fry covered for 5 minutes, stirring regularly.
5. Pour boiling water over the washed tomatoes and place them in ice water. After which we easily remove the skin. Cut the fruits into medium pieces. If desired, you can even punch them with a blender.
6. Transfer the tomatoes to the frying pan. Add tomato paste for a brighter, rich taste. Add seasonings and granulated sugar. After stirring and closing the lid, simmer for 10-15 minutes until the chicken meat is completely cooked.
7. Finely chop the peeled garlic or use a garlic press. We do the same with washed greens. Mint adds a unique taste and aroma. We sort out the walnuts from random debris, shells and partitions. After drying in a dry frying pan for several minutes, chop with a knife.
8. After tasting the sauce, adjust to taste, adding what is missing if necessary. Add greens, nuts and chopped garlic. Almost immediately turn off the heat and remove the pan from the stove. Let the dish brew for 10-15 minutes, covering it with a lid.
9. Mix the chakhokhbili and distribute among plates. If there is no side dish, serve bread products.
10. Bon appetit!

Chicken chakhokhbili in the oven

Chakhokhbili from chicken in the oven is a recipe that anyone can repeat, regardless of culinary experience and skills. The good thing about this recipe is that it doesn’t require constant monitoring. While the main dish is being prepared, you can prepare a side dish or a light salad. A bright treat will perfectly diversify the menu for important occasions and special occasions.

Cooking time – 1 hour 30 minutes

Cooking time - 10 min.

Portions – 8

Ingredients:

• Chicken thigh – 1.5 kg
• Tomato paste – 3 tbsp.
• Vegetable oil - for frying.
• Onions – 2 heads.
• Granulated sugar – 1 tsp.
• Khmeli-suneli – 1 tsp.
• Greens - to taste.
• Dried cilantro – 1 tsp.
• Green basil – 1 bunch.
• Sweet bell pepper – 1 pc.
• Garlic – 2 heads.
• Salt - to taste.
• Carrots – 1 pc.
• Water – 1 l.

Cooking process:

1. Rinse and dry the chicken, using various parts. Breast size will fit smaller. We chop large specimens in half. Salt and place in a heat-resistant form. Preheat the oven by setting it to 200 degrees. Place in a hot oven and cook for 1 hour.
2. Remove the husks and skins from the onions and carrots. Rinse and grind. Cut the onion into half rings or dice. Three carrots on a grater with large or medium holes. Heat a frying pan with vegetable oil and fry the onion slices, then add the carrot shavings and fry for a couple of minutes.
3. Cut the sweet pepper, cored and washed under the tap, not too finely or coarsely. Remove the peel from the garlic and grate it using a fine grater or crush it with a garlic press. We send the vegetables to sauté and stir. Fry for a few minutes.
4. Season with tomato paste. Add granulated sugar. After stirring, fry for just a couple of minutes.If there is no paste or in season, we use fleshy tomatoes, peeled, which, if desired, can be punched with an immersion blender.
5. Pour in a liter of filtered water and add dry herbs. Mix. Bring to a boil.
6. Using oven mitts, remove the chicken from the oven.
7. Pour the sauce and distribute evenly over the chicken. Return to the oven for another half hour.
8. After the specified time, carefully using oven mitts so as not to burn yourself, remove the heat-resistant form from the oven and sprinkle with chopped herbs. The sauce will thicken and become even brighter and more appetizing.
9. We serve traditional Georgian food in portions. Bon appetit!

Chakhokhbili from chicken with tomatoes

Chakhokhbili from chicken with tomatoes looks bright and comes out juicy. The dish can be served as a stand-alone treat or as a side dish. The chicken turns out flavorful and juicy, and the whole process will take no more than an hour. The appearance of chakhokhbili will turn the heads of all connoisseurs of delicious homemade food.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 6

Ingredients:

• Chicken thighs – 3 pcs.
• Tomatoes – 500 gr.
• Vegetable oil – 1 tsp.
• Onions – 1 pc.
• Sweet bell pepper – 1 pc.
• Khmeli-suneli – 1 tsp.
• Red basil – 10 gr.
• Parsley – 10 gr.
• Ground hot pepper – 0.5 tsp.
• Garlic – 3 teeth.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. We prepare the products. Rinse the chicken and wipe to remove any spills. Rinse the greens and vegetables and remove moisture by placing them on a kitchen towel.
2. Cut the thighs into 3 parts. Heat the frying pan, setting the heat above medium, and lightly grease the hot surface with vegetable oil.Place the pieces and fry until golden on all sides. You can use whole thighs or boneless thigh meat. Whether to remove the skin or not, everyone decides for themselves.
3. Cut the peeled onion into half rings and add to the fried chicken. Reduce heat and cover with a lid, cook for 6 minutes. If necessary, add a little water.
4. We cut the washed tomatoes into 4 parts and 3 on a grater, thus freeing ourselves from the skin. Or we make a cross-shaped cut and lower it into boiling water for half a minute, then transfer it to ice water and peel off the skin. We free the fruits from the stalk and punch them with a submersible blender.
5. We take out the seed box from the bell pepper and remove the membranes, shake out the remaining seeds, and cut the vegetable into strips and place it in a frying pan, transferring the tomato puree. Continue cooking, covering with a lid, for 10-12 minutes.
6. Season with spices and grated garlic. Salt and pepper. We determine the range of seasonings and their quantity independently, depending on our own taste preferences.
7. After chopping the greens, add them to the dish. After stirring and turning off the heat, let the treat stand.
8. We distribute the chakhokhbili on beautiful plates, first laying out the pieces of chicken, and then pouring in the aromatic sauce.
9. We serve a treat and enjoy delicious and festively dressed food. Bon appetit!

Classic chicken chakhokhbili with wine

Classic chicken chakhokhbili with wine is an amazing treat for both holidays and everyday meals. Implementation of the recipe will not take much time; everyone can spare 1 hour of free time. The chicken comes out incredibly tender, thanks to stewing in a delicious sauce made from an abundance of vegetables and wine.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 3

Ingredients:

• Chicken – 800 gr.
• Tomatoes – 4 pcs.
• Garlic – 4 teeth.
• Onions – 1 pc.
• Semi-dry white wine – 150 ml.
• Khmeli-suneli – 1 tbsp.
• Sweet bell pepper – 1 pc.
• Cilantro – 20 gr.
• Basil – 10 gr.
• Ground black pepper - to taste.
• Salt – 1 tsp.

Cooking process:

1. Prepare the ingredients. We wash the legs or other parts, vegetables and herbs. Dry the ingredients. Cut the chicken into pieces at the joints.
2. Place the prepared bird on a hot dry frying pan.
3. Fry over high heat until golden brown on all sides.
4. Chop the peeled onion into cubes and cut the bell pepper into strips.
5. Add the onion to the fried chicken and cook together without reducing the temperature. Stir occasionally and cook until the onion is soft and translucent. Season with suneli hops. Salt and pepper.
6. Next, add the bell pepper and cook until soft, remembering to stir.
7. Pour boiling water over washed and cross-cut tomatoes. Place in ice water and peel off the skin. Cut the peeled vegetables into cubes or puree them in a blender.
8. Throw the tomatoes into the pan and turn the heat down. The tomatoes will release juice.
9. Pour in the wine and simmer for 15 minutes until the alcohol evaporates. The alcohol will evaporate, but an interesting aftertaste will remain in the dish itself.
10. Chop the peeled garlic and aromatic herbs. Garlic can be minced in various ways by grating, chopping with a knife or passing through a garlic press.
11. Place the slices into the frying pan and stir.
12. Warm up for 5 minutes and remove from the burner.
13. We take beautiful dishes and lay out juicy pieces of chicken, pour in rich sauce and decorate at our discretion.

14. Bon appetit!