Delicious Georgian dish. A step-by-step recipe with a photo of a traditional chicken chakhokhbili. All the nuances and subtleties of cooking.
Contents of the recipe with a photo:
- Ingredients
- Step-by-step cooking of chicken chakhokhbili
- Video recipes
Chakhokhbili is a traditional Georgian dish, most often made from chicken. Initially, the main ingredient was a wild pheasant, and the name itself comes from the name of this bird - hohobi.
Like all old recipes, this one has several options, for example, you can use already boiled poultry or fried, tobacco chicken, but when the meat is stewed, the taste is richer. Chakhokhbili, like most Georgian dishes, languishes more than boils, that is, it is cooked over low heat in a small amount of liquid, most often in its own juice.
To prepare the dish, you need to take a deep frying pan or stewpan, you can use a goose pan.
For chakhokhbili from chicken in Georgian, fresh tomatoes or homemade tomato are used, if these products are not available, then diluted tomato paste will also go, about two or three tablespoons.
Greens are present in almost all Georgian recipes. In chakhokhbili, you can put parsley instead of cilantro, and it is better to use purple basil. Garlic and other spices are usually not put in it, if you want, then add, but not more than one clove. Dry spicy flavors should only be used if you don't have fresh herbs. Then put in some suneli hops or half a teaspoon of dry ground cilantro seeds.
Many people are mistaken in thinking that all Georgian cuisine is spicy. Chakhokhbili does not belong to this category. Adjika and hot peppers are added in minimal quantities. This is needed more for flavor, not pungency.
Interesting! Earlier, before tomatoes began to be used in Georgian cuisine, pomegranate sauce or kvatsarahi sauce (boiled juice of tkemali wild plums) was used instead of them as part of the chakhokhbili chicken recipe. They gave food a slight sourness and a beautiful color.
- Caloric content per 100 g - 120 kcal.
- Servings - 8-10
- Cooking time - 55 minutes
Ingredients:
- Chicken - 1 pc.
- Onions - 800 g
- Tomatoes - 700 g
- Eggs - 3 pcs.
- Adjika - to taste
- Butter - 50 g
- Cilantro, basil, dill - 2-3 sprigs
- Hot pepper - 1/2 pod,
- Salt to taste
Step-by-step cooking of chicken chakhokhbili
1. Peel the onions, cut into small, but not very small pieces, simmer in a pan in butter or vegetable oil, stirring occasionally until the onion becomes translucent. This will take about five minutes. You do not need to fry it too much, as it will still be stewed in the future, it will also give the dish a thickening.
2. Cut the chicken into pieces and send to the pan, pressing the onion. Pieces are best laid out with the skin down. Cover and simmer, the pieces of meat will give their juice, and the chicken will languish in it until cooked. If your own juice is not enough, it will boil down before the meat is ready, then you need to pour in a little boiling water.
3. Wash the tomatoes and separate them from the skin, prepare a puree-like mass from them. The best way to do it is to cut the tomatoes into two halves and rub through a coarse grater. You can also use another option: make a light cut crosswise on the tip of the vegetables, boil it with boiling water, pour it right there and put it under cold water. The skin will come off easily. Cut the tomatoes into slices.
4. When the chicken sweats with onions, add mashed tomatoes to them, put chopped hot peppers, adjika, salt, mix. Cover tightly again, everything should still be stewed on a low temperature for 15 minutes. During this period, the aromas of onions and tomatoes will saturate the meat.
5. Finely chop the greens and put in a dish, according to the step-by-step recipe for chicken chakhokhbili.
6. Break the eggs into a bowl, shake slightly with a fork, mix with one glass of boiled warm water and pour into the chakhokhbili, they will give it a delicate taste and viscosity. It is not necessary for the sauce to be too thick, there should be enough juice in it, you get something similar in consistency to a stew. If there is not enough liquid, then it is necessary to add hot water, but the food should not resemble soup.
7. As soon as the contents boil, turn off the heat and serve.
It is customary to eat this dish, dipping bread in it, it goes well with Georgian shoti, but it will also be very tasty with the usual one. In appearance, chakhokhbili is a very bright and appetizing dish, does not require any side dish, chicken meat in it turns out to be tender and juicy.
Chicken chakhokhbili video recipes
1. How to cook chicken chakhokhbili:
2. Recipe for chakhokhbili chicken in Georgian:
