To find out the secrets and recipe for making a hearty, aromatic and spicy "Chashushuli", read this simple review. The dish is incredibly juicy, because meat is stewed in wine with tomatoes.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chashushuli is a meat dish originally from Georgia. It is prepared from beef, veal, pork, poultry, less often from lamb. There are actually many variations. Someone cooks it liquid and serves it as a first course, while someone does it as a side dish. Translated from Georgian means "sharp", because cooked with lots of hot peppers. Although the degree of pungency can be adjusted for yourself. Today, the very first recipe for this dish has not survived. Therefore, the dish is mainly based on inquiries from local residents. But, despite this, in the cookbooks of experienced chefs there are some secrets of this dish.
- Cut the meat into small pieces so that it stews better.
- Use a heavy-bottomed roaster to roast meat.
- When placing the meat in the pan, it should not come into contact with each other. Otherwise, it will begin to produce water and lose stability.
- Turn each piece separately.
- Salt the dish at the end of frying.
- Use fresh and firm vegetables.
- At the end of cooking add greens: cilantro, parsley, dill.
- Chasushuli is usually served without garnish, with lavash. It is considered an independent meat dish.
- Caloric content per 100 g - 135 kcal.
- Servings - 4
- Cooking time - 1 hour 45 minutes
Ingredients:
- Chicken - 1 carcass
- Bitter pepper - 1 pod
- Sweet red pepper - 1 pc.
- Tomato paste - 1 tablespoon
- Salt - 1 tsp
- Tomatoes - 2 pcs.
- Garlic - 2 cloves
- Ground black pepper - a pinch
- Onions - 1 pc.
- Parsley - a few twigs
- Hops-suneli - 1 tsp
- Dry white wine - 100 ml
- Vegetable oil - for frying
Step by step cooking chashushuli (Georgian cuisine), recipe with photo:
1. Wash the chicken, pat dry with a paper towel and cut into pieces. If you want to get a less high-calorie meal, then remove the skin, because it contains the most cholesterol.
2. Peel and chop the onions into thin half rings. Peel sweet and hot peppers from the seed box with partitions and cut into thin strips. Peel and chop the garlic.
3. Cut the tomatoes into large pieces.
4. Pour oil into a skillet and heat. Add chicken pieces and fry until golden brown. Fry the meat in several stages so as not to dump it all into the pan. It should be located in one layer, then it will be stewed.
5. Saute the onions until transparent in another frying pan in vegetable oil.
6. Add sweet and hot peppers to the onion. Also add garlic and spices.
7. Fry the vegetables for about 5 minutes, stirring occasionally, and pour in the wine.
8. Add tomato paste.
9. Stir and boil.
10. Arrange the fried chicken in one row on a vegetable cushion.
11. Place the tomatoes on top. Season with salt and pepper.
12. Boil, cover and simmer for one hour. You can send the dish to simmer in the oven.
See also the video recipe on how to cook chashushuli.
