How to cook the classic Chakhokhbili from chicken

Georgian cuisine dishes are notable for their special aroma and spicy, full-bodied taste. Chakhokhbili is a type of meat and vegetable stew. The dish can be called a business card of Georgia.

Chakhokhbili was originally prepared from pheasant, but nowadays this bird has been successfully replaced by chicken. But you can often find a dish of beef or lamb. Chakhokhbili is a stew of chicken stew with the addition of vegetables. As a side dish to the dish most often served boiled potatoes or rice.

Chicken Hook: A Classic Recipe

For the preparation of chicken chakhokhbili, it is necessary to purchase chicken and Georgian spices (hops-suneli, ucho-suneli). Many have heard of these primordially Georgian seasonings, but not everyone knows their composition.

For example, hops-suneli should always include 6 herbs: basil, saffron, coriander, marjoram, spicy red chilli and dill. Utsho-suneli is a very special variety of spices, translated from Georgian, its name sounds like “alien flavor”. The blue fenugreek in its composition gives the dish a unique nutty aroma.

Ingredients Required:

• 1300 grams of chicken (one medium broiler);
• 2 large onions;
• 3 tomatoes;
• 2 Bulgarian meaty peppers;
• bunch of cilantro and basil;
• 5 cloves of garlic;
• 10 grams of hops-suneli or ucho-suneli;
• salt - the amount to taste;
• vegetable or butter for frying.

Cooking time: 60 minutes.

Caloric content: 204 Kcal / 100 grams.

To get the chicken dish tasty and healthy, you need to choose the right carcass.

High-quality chicken should have a pleasant light pink or cream color, elastic texture.

Hops-suneli and utsho-suneli are best purchased on the market.

1. Wash the broiler and dry it with a paper towel. Cut into small pieces, in any case, without cutting off the skin and fat.
2. The specialty of the dish is that the chicken or other meat is fried in a completely dry frying pan - this allows you to save valuable chicken own juice. Put the pieces of poultry in the pan and fry for 15-20 minutes on each side. We did not cut the fat and skin - they will now give the necessary amount of oil for frying.
3. The chicken reddened - cover the container with a lid and cook for another 5-7 minutes.
4. Onions are peeled and cut into half rings. Pour some vegetable oil into the pan or put a piece of butter, and fry the onion until golden brown. We shift the fried vegetable to the chicken.

5. Peel tomatoes. To do this, immerse them first under boiling water (in a bowl), and then immediately pour over very cold water. This makes it easy to peel. Cut the flesh of the tomatoes into cubes and put them in a chicken frying pan.
6. Peppers are peeled and cut into approximately the same slices as tomatoes. Add to the pan.
7. Simmer all together for 20 minutes.
8. Garlic peel and cut into thin slices. Put it at the very end of cooking.
9. Cilantro and basil chop with a sharp knife. Sent to stew and simmer another 10-15 minutes.
10. 3 minutes before the end sprinkle chakhokhbili from chicken seasonings, turn off the fire and let it brew.

Serving an aromatic, appetizing dish to the table in combination with pita bread / cakes and greens.

Spicy Georgian Chakhokhbili in Chicken: A Classic Recipe

Another ingredient of the dish is dry red wine, which is controversial for a classic recipe, since some Georgians add it to chakhokhbili, while others prefer chicken broth or tomato juice. Every housewife makes it to taste.

Ingredients Required:

• 1.2 kilograms of chicken;
• 3 onions;
• 5 tomatoes;
• 30 grams of butter;
• 4 cloves of garlic;
• 150 milliliters of red wine;
• cilantro and basil;
• 1 pod or 0.5 teaspoon of red pepper (hot or hot);
• a quarter of a teaspoon of hop-suneli;
• salt - to taste.

Cooking time: 80 minutes.

Caloric content: 212 Kcal / 100 grams.

Before you start working with red hot peppers, you need to protect your hands. Put on gloves and cut the pepper pod lengthwise, remove the seeds, which contain sharpness, and only then cut the vegetable into rings and use it in Georgian to make classic chakhokhbili.

Some housewives prefer to replace fresh pepper powder - this is permissible.

1. My chicken, obsushivaem and cut into portions (can be chopped).
2. Onions cleaned and cut into half rings or smaller.
3. Tomatoes wash under running water and cut each one crosswise to make it easier to peel. Boil the fruit, remove the peel and cut the flesh into cubes.
4. Garlic peeled, cut into thin slices.
5. Chop cilantro and basil with a sharp knife.
6. Prepare red pepper - peel and cut into cubes or rings.
7. Heat the frying pan (with thick walls) or the saucepan over high heat.
8. We spread chicken on a dry frying pan so that the pieces do not touch each other. Fry until crusted.
9. Turn off the fire and leave the fried chicken in the pan.
10. In a skillet, fry in butter until soft onions and shift it to the chicken.
11. The turn of the tomatoes has come - we add them to the chicken with onions, add some salt, pour the wine and put the container on the fire to stew. Turn on the big fire and give the opportunity to evaporate the blame.
12. Reduce the heat to minimum and simmer for 15-20 minutes under the lid.
13. At the last stage, season the stew with spices, chopped greens and hot pepper.
14. Cook the chochbili for another 5-7 minutes, and then turn off the heat and let it brew.

Chakhokhbili from chicken with wine: a classic recipe in a slow cooker

A great way to cook chakhokhbili. Cooking in a slow cooker allows preserving the vitamins and juiciness of the chicken, and also has a positive effect on the taste of the dish. Vegetables and meat are stewed in their own juice and create a unique aroma and taste.

Ingredients Required:

• 1 chicken;
• 3 onions;
• 3 tomatoes (juicy, fleshy varieties);
• 1 hot red pepper or 0.5 teaspoon ground;
• 3 cloves of garlic;
• 100 milliliters of red wine;
• basil and cilantro - 1 beam;
• 30 grams of butter;
• salt, seasoning hops-suneli.

Cooking time: 90 minutes.

Caloric content: 218 Kcal / 100 grams.

Before you cook chakhokhbili from chicken according to the classic recipe in a slow cooker, you need to carefully prepare all the ingredients.

1. My chicken, cut into small pieces the size of 4-5 centimeters and dry on a towel.
2. We release the tomatoes from the skin using the "stress method": first we cut them crosswise, then pour boiling water over it and immediately with very cold water. Cut tomatoes into cubes.
3. Onions cleaned and cut into thin half-rings.
4. Greens are washed, dried and finely chopped with a knife.
5. Cut garlic into slices or pass through a press.
6. Hot pepper cut lengthwise, remove seeds and membranes and cut into small rings.
7. Put all the ingredients in a slow cooker, season with salt and seasoning mixes.
8. Pour wine into the bowl, put a piece of butter.
9. Turn on the mode "Quenching" lasting 50 minutes.
10. The finished dish is served hot, adding to any side dish.

Conclusion

Chakhokhbili with chicken is a fairly simple dish to prepare. Beginner housewives should take note of a few tips from experienced chefs:

1. For the preparation of classical chakhokhbili should use a chicken carcass, not fillets;
2. The Georgian dish is unthinkable without the addition of seasonings of suneli hops and aromatic herbs;
3. Use in the preparation of red or white wine is desirable, but not necessary;
4. When cooking chakhokhbili, it should be remembered that the meat or chicken should be fried in a dry frying pan first, and only then stew with vegetables.

Enjoy your meal!

And another clear recipe chakhokhbili chicken - in the next video.

Watch the video: Georgian Chicken Stew "Chakhokhbili" ჩახოხბილი - Ep. 10 - Marco's Urban Kitchen (April 2024).