Chahokhbili is a traditional dish of Georgian national cuisine, which is a stew made of bird meat. In the old days it was made only from pheasants, but over time the recipe underwent changes and the cooks found it permissible to replace the game with a simpler and more accessible bird. Today not only housewives, but also master-chefs prepare chakhokhbili from chicken and taste of dish does not suffer from it.
Chahokhbili from chicken in Georgian: step-by-step recipe with photo
The dish, cooked in accordance with the classical traditions of Georgian cuisine, is distinguished by a sharp, burning taste and spicy, spicy aroma.
Necessary ingredients:
- chicken - 1,3 kg
- tomatoes - 5 pcs
- carrots - 2 pieces
- Bulgarian pepper - 2 pcs
- red hot pepper - 1 pc
- onion - 6 pcs.
- red wine - 50 ml
- garlic - 2 heads
- coriander - 1 beam
- parsley - 1 beam
- Butter - 50 g
- salt
- hops-suneli
- ground black and red pepper
Step-by-step instruction
- Meat chop into pieces, folded into a dry hot pan and fry until golden crust.
- With a tomato to remove the skin, and the flesh rub on a large grater. Carrots, Bulgarian and bitter pepper cut into strips. Add the vegetables to the chicken, pour the wine, cover and put out for 15 minutes.
- Chop onion cubes and save on butter. Salt, season with spices and combine with chicken and vegetable mass.
- Cook chahohby on low fire for about 35 minutes. Before turning off, add the garlic passed through the press, a mixture of ground peppers, hops-suneli and chopped greens.
- Leave to stand for 10 minutes and then serve.
Chahokhbili from chicken: a recipe with a photo
If the soul is not too spicy food, you can make a tender chahohby from a chicken. To soften the tomato taste, it is recommended to add a small amount of sour cream and unsweetened yogurt. Meat in this version turns melting, and the sauce gets creamy notes.
Necessary ingredients:
- chicken - 1,5 kg
- tomatoes - 4 pcs
- Bulgarian pepper - 1 pc
- white onions - 3 pcs
- garlic - 3 cloves
- basil - 1 beam
- coriander - 1 beam
- hops-suneli - 1 tbsp
- Butter - 50 g
- sour cream - 1 tbsp
- salt
Step-by-step instruction
- Chicken fillet divided into pieces and fry in a dry hot frying pan for 15 minutes. Constantly turn over so as not to burn.
- Pepper chop brusochkami, tomato to give boiling water, remove the skin and finely chop the flesh. Vegetables folded to the chicken and, after reducing the fire, put out about 15 minutes.
- Onion chop, save on butter, and then add to the meat, cover with a lid and leave to stew for 30 minutes.
- At the end of time, pour the sour cream into the chahohby, add garlic, passed through the press, season with spices, salt and stew for another 10 minutes.
- Remove the chahohby from the fire, put it in a large bowl, sprinkle with chopped herbs and serve.
Chahokhbili from a chicken in a multivariate, a recipe with a photo
Cooking chahokhbili in a multivarquet is very simple. It takes 1 hour, and the prepared dish will turn out juicy and fragrant.
Necessary ingredients:
- chicken - 1 pc
- tomato sauce - 600 g
- onions - 2 pcs.
- walnuts - 2 tbsp
- white wine - 125 ml
- Bulgarian pepper - 1 pc
- tomatoes - 2 pcs
- Butter - 50 g
- garlic - 4 prongs
- coriander - 2 tsp
- coriander - 1/2 of the beam
- parsley - ½ beam
- salt
- ground red pepper
- Bay leaf
Step-by-step instruction
- Chicken is divided into pieces, placed in a multivariate bowl and fried a little.
- Slice pepper, tomatoes and onions, add them together with butter to meat, pour in wine and cook in "Quenching" mode for 15 minutes.
- Pour the tomato sauce, add salt to taste and add all the dried spices. If the mass is heavily thickened, dilute with boiling water. Cover and simmer for about half an hour.
- Shredded walnuts combine with finely chopped garlic and greens. Add to chicken and vegetable mass and stoke another 5 minutes.
- In the finished Chahokhbili put the bay leaves and leave for 10-15 minutes in the off multivark.
- At the table, serve in deep plates.
Chahokhbili from chicken: a classic recipe
The combination of chicken and juicy tomato gives the dish a very bright taste and fresh fragrance. Immediately before the fire, the meat must be roasted for about 15 minutes without oil and any other fats. Due to this processing, the pieces perfectly keep the shape and keep the crust even after extinguishing.
Necessary ingredients:
- chicken - 1 kg
- tomatoes - 8 pcs
- white onion - 6 pcs
- fresh plums - ½ kg
- white table wine - 100 ml
- Butter - 30 g
- garlic - 7 teeth
- coriander - 1 beam
- dried chili peppers
- fenugreek
- ground black pepper
- salt
- hops-suneli
- chicken fat
- vegetable oil
Step-by-step instruction
- Chicken cut into pieces and fry in a small fire in a dry frying pan for 13-15 minutes. At the end, salt and pepper.
- Put red meat in a saucepan, pour in the whole volume of wine and put out on medium heat for about 10 minutes.
- Tomatoes to lower for some seconds in boiling water and to release from a skin. Flesh cut into slices, lay out to the chicken and season with spices.
- In a frying pan, heat sunflower oil and chicken fat, pour in thinly sliced onions, put butter on top and fry until golden. Salt, pepper and send to the chicken.
- In the enameled pot, place the plums, pour a small amount of water, cover with a lid and gently weld until soft. Then the prepared fruits are wiped through a kitchen sieve, combined with a roasted chicken and mixed very well.
- In the sauté pan with chahochbili add crushed, coriander and chili. Stir thoroughly, simmer for another 5-10 minutes and remove from heat and serve to the table.
Chahokhbili from chicken with potatoes: a recipe with a photo
The dish, cooked with potatoes, is more satisfying. In addition to it, you can serve salads and fresh vegetables.
Necessary ingredients:
- chicken - 1,2 kg
- onions - 6 pcs.
- tomatoes - 1 kg
- potatoes - 6 pcs.
- Butter - 50 g
- coriander - 1 tbsp
- parsley - 1 tbsp
- basil - 1 tbsp
- ground red pepper - 1 tsp
- garlic head
- salt
Step-by-step instruction
- Tomatoes scalded with boiling water, free from skins and divided into quarters.
- Peel potatoes, cut into slices and boil in lightly salted water until half cooked.
- Chop chopped pieces, put in preheated sauté pan and fry under the lid for 5 minutes. Meat should be light golden in color.
- Then lightly add salt and continue cooking for another 10 minutes with the lid open.
- Onion finely chop and save on sunflower oil, then put it in a container with chicken, add butter and all together to put out for 5-7 minutes.
- Pour tomatoes and potatoes, gently stir the Chahokhbili, cover with 2/3 lid and cook over low heat for half an hour to 40 minutes. Before turning off put spices.
Chahobili's recipe from the chef
In this video, the leading Russian culinary expert Ilya Lazerson tells how to cook chakhokhbili from chicken correctly.