Chakhokhbili is a welcome dish on many tables in Europe and Asia. At the same time, not many housewives know how to cook it, because consider it a complex culinary creation. But this recipe will dispel such myths and tell you how to cook it quickly and tasty.
Photo of the finished chicken chakhokhbili Recipe content:
- The subtleties of cooking
- Ingredients
- Step by step cooking
- Video recipe
Chakhokhbili is a Georgian dish that shares its place of honor with kharcho in popularity. It is necessarily included in the menu of all restaurants that specialize in Georgian cuisine. Chakhokhbili is usually prepared from poultry, more often from chicken. However, there are recipes with turkey, and beef, and lamb. In ancient cookbooks, this dish was called "hohobi", and it was prepared from pheasant meat, since the pheasant was considered the national bird of Georgia. But properly cooked chicken is in no way inferior to pheasant meat. And when combined with the rest of the products, it will be a wonderful family dinner.
For the preparation of chakhokhbili, it is advisable to use young and fresh chicken. It can be distinguished by its white skin color with distinct pimples, and small non-accrete scales on the lower legs. The old bird is yellow with rough skin, large scales and hard growths. Chicken in frozen form is also acceptable, but most likely it will not be possible to get a breathtaking taste and aroma.
The subtleties of cooking chakhokhbili
- Any part of the chicken can be used: thighs, wings or a whole carcass.
- The meat is cut into large pieces, since traditionally in the old days the dish was eaten by hand.
- Tomatoes will not spoil your meal. They will give the dish a pleasant taste and give the juice. If their quantity is sufficient, then you will not have to add boiling water.
- Aerobatics achieving the ideal consistency of chakhokhbili is cooking without adding water.
- In the old days, food was prepared from fatty meat without oil. But if the chicken is low-fat, then sunflower oil is used for frying.
- All spices are added last. putting them in earlier will make the dish bitter.
- Wine can be used, but it will add a little acid to the food.
- You don't have to cook a side dish for chakhokhbili, it can perfectly become an independent dish.
- Calorie content per 100 g - 74 kcal.
- Servings - 3
- Cooking time - 50 minutes
Ingredients:
- Chicken - 0.5 carcasses
- Sweet red pepper - 2-3 pcs.
- Red hot peppers - 0.5 pods
- Onions - 1 pc.
- Garlic - 2 cloves
- Tomatoes - 3 pcs.
- Dry white wine - 150 ml
- Cilantro - bunch
- Vegetable oil - for frying
- Saffron - 1 tsp
- Ground nutmeg - 1 tsp
- Marjoram - 1 tsp
- Salt - 1 tsp or to taste
- Ground black pepper - 0.5 tsp or to taste
Cooking chakhokhbili: a step by step recipe
1. Wash the chicken and divide it into large pieces with a kitchen knife or hatchet. Place half of the chicken in the refrigerator for another dish, and dry the other half with a paper towel.
2. Prepare all vegetables. Peel the onion and garlic. Remove the stem and seeds from the peppers. After that, wash and chop: onion and pepper - into strips, tomatoes - in large cubes, garlic and hot peppers in small pieces, chop the greens.
3. Heat a frying pan with vegetable oil and fry the chicken over high heat until golden brown.
4. In another skillet, sauté the onions in vegetable oil.
5. Then put the onion in a plate and fry the bell peppers in the same oil.
6. Put all products in a frying pan with meat, except for herbs and spices.
7. Stir the ingredients and simmer over the fire for about 5-7 minutes. Then pour the wine and put all the spices.
eight. Bring the dish to a boil, reduce the temperature, cover the pan and simmer for 20 minutes until all vegetables are tender and the meat is tender.
9. At the end of cooking, add the chopped cilantro, salt, simmer for 2-3 minutes and remove from the stove. Serve the chakhokhbili hot. Place the dish in a large plate in the center of the table.
See also a video recipe on how to cook chicken chakhokhbili:
