Real Georgian chakhokhbili with potatoes. Georgian chicken chakhokhbili - classic step-by-step recipes How to cook chicken chakhokhbili with potatoes

Chakhokhbili is a national Georgian dish, it is chicken stewed in spices with vegetables and herbs. Previously, wild pheasant meat was used as a base, but now the exotic bird is replaced with ordinary chicken. One of the most popular dish options is chakhokhbili with potatoes, the recipe for which we will consider further. Total cooking time is 45-50 minutes.

Instead of a whole chicken carcass, you can use separate parts: legs (legs), thighs, drumsticks or breasts. Feel free to exclude any of the seasonings or spices from the composition if you don’t like it.

Ingredients:

• chicken meat – 500-600 grams;
• potatoes – 2 pieces (large);
• onions – 3 pieces (medium);
• tomatoes – 400 grams;
• butter – 20 grams;
• vegetable oil – 2 tablespoons;
• garlic – 1 clove;
• dried thyme - half a tablespoon;
• ground red pepper – 1 teaspoon (without a slide);
• coriander seeds - half a teaspoon;
• saffron - half a teaspoon;
• khmeli-suneli - half a teaspoon;
• parsley, cilantro, mint, basil - 1 sprig each;
• salt, pepper - to taste.

Recipe for chakhokhbili with potatoes

1. Wash the potatoes, peel them, cut them into 3-4 cm cubes. Boil water, add salt and boil the cubes until tender (20-25 minutes). Drain the water and cool the boiled potatoes.

2. Wash the chicken, dry it, cut into portions (remove the largest bones).

3. Heat a thick-walled pan (fryer or cauldron) with vegetable oil. Reduce heat to low, place meat in pan and cover with lid. Leave for 5-6 minutes.

4. Cut the peeled onion into thin half rings. Make shallow cross-shaped cuts on top of the tomatoes, place the fruits in a pan of boiling salted water and bring to a boil again. Drain the boiling water, then pour cold water over the tomatoes and hold for 2-3 minutes. Peel the cooled tomatoes and cut into small pieces.

5. Remove the lid from the frying pan, turn the meat over, fry on the other side for another 5-7 minutes, stirring occasionally with a spatula.

6. Add butter and onion to the chicken. Fry for 5 minutes over medium heat, stirring occasionally.

7. Place potatoes and tomatoes in a saucepan. Mix. Cook over medium heat for 5-7 minutes.

8. Peel and cut the garlic into small pieces. Chop the greens.

9. Add all the spices, herbs and garlic. Add salt and pepper to taste, stir. After 3 minutes, remove the pan from the stove and cover with a lid. Leave for 15 minutes to infuse.

10. Divide the prepared chakhokhbili with potatoes into soup bowls and serve hot. The dish goes well with boiled rice.

If you want to learn how to cook chicken chakhokhbili according to traditional recipes, then this article is for you. Chakhokhbili is a poultry stew, a national Georgian dish. Real chakhokhbili used to be prepared from wild pheasant, but now from more affordable poultry, such as chicken. When preparing this dish, no vegetable oil is used, but a variety of spices can be used. Chakhokhbili should be served with mild side dishes.

• To cook chakhokhbili, it is better to use a saucepan or frying pan with a deep bottom.
• Add spices at the very end of cooking chakhokhbili, otherwise the finished dish will be bitter.
• To make the dish more sour, you can add a little dry wine to it.
• “Proper” chakhokhbili is prepared without adding water, exclusively in vegetable juice. But if there is not enough liquid, you can add a little boiling water - this will not harm the dish.
• If you are using lean chicken, you can fry it in sunflower oil.

Chicken chakhokhbili “classic”

• leg or chicken – 1.5 kg;
• carrots – 2 pcs.;
• onions – 3 pcs.;
• tomatoes – 3 pcs.;
• tomato paste – 3 tbsp. l.;
• dry red wine – 1 glass;
• lemon – 1 pc.;
• greens: basil – 1/2 bunch; parsley – 1 bunch; cilantro – 1 bunch;
• salt - to taste;
• spices (red pepper, coriander, bay leaf, suneli hops).

1. Wash the legs (if chicken, cut them into portions), leave the skin and fat.
2. Cut vegetables into large pieces (carrots and onions).
3. Place the frying pan over high heat, heat it up, and then lower the heat.
4. Place the leg or chopped chicken in a frying pan and fry until crusty.
5. Remove the meat from the pan and fry the vegetables in it.
6. Place the meat and vegetables in a saucepan or deep frying pan, and simmer covered for 15-20 minutes over low heat.
7. Then add spices, salt, wine and tomato paste.
8. Scald the tomatoes with boiling water and peel them, cut them and add them to the frying pan with the meat.
9. Simmer the dish for 30 minutes.
10. Once cooked, sprinkle with herbs and serve with lemon wedges or lemon juice.

Chakhokhbili with chicken and potatoes

• leg or chicken – 1.5 kg;
• garlic – 3-4 cloves;
• onions – 2 pcs.;
• potatoes – 5-6 pcs.;
• salt - to taste;
• spices (bay leaf, dill - 1 bunch, parsley 1/2 bunch, suneli hops, mint - several leaves, paprika powder);
• sunflower oil.

1. Wash the legs (if chicken, cut into portions), sprinkle the meat with spices and leave them to soak for 15 minutes.
2. Heat a frying pan over high heat. Then reduce the heat and fry the chicken, turning it often, until a crust appears. You need to fry without oil! Then transfer the chicken to a saucepan and pour the remaining juice into a bowl.
3. Cut the potatoes and onions into large slices, chop the garlic very finely or pass through a press.
4. Pour sunflower oil into a saucepan and fry the chicken for 10 minutes, then add the onion and fry for another 5 minutes.
5. Pour boiling water over the tomatoes, remove the skin and chop.
6. Add tomatoes and potatoes to the meat, stir, and simmer for 20 minutes.
7. Finely chop the greens, add salt, add spices and a little garlic to the meat. Simmer for another 5 minutes.
8. Add the remaining garlic and ground pepper to the juice that remains after frying the meat.
9. Before serving the dish, pour the sauce over it.

Chakhokhbili with chicken and eggplant

• chicken or legs – 1.5 kg;
• large tomatoes – 4 pcs.;
• small chili pepper – 1 pc.;
• garlic – 3 cloves;
• small eggplants – 2-3 pcs.;
• salt - to taste;
• spices (hops-suneli - 1 tbsp, several sprigs of cilantro, basil, ground red or black pepper).

1. Cut the eggplants into large cubes, sprinkle with salt and leave for 20 minutes, then rinse with cold water.
2. Wash and cut the chicken into portions (or legs), dry with napkins or a towel.
3. Heat a frying pan over high heat, reduce the heat and fry the chicken, turning it often until a crust appears; then put the chicken in a saucepan where you will prepare the dish, and pour the juice into a separate plate.
4. Pour boiling water over the tomatoes, peel them, and chop them finely.
5. Add chopped tomatoes to chicken.
6. Cut the onion into rings and fry in chicken juice (do not use oil!) in a separate frying pan until golden brown.
7. Also fry the eggplants in the same chicken juice for about 5 minutes.
8. Add the onions and eggplants to the saucepan with the meat and tomatoes and simmer for about 30 minutes.
9. Crush the garlic, finely chop the chili pepper, finely chop the herbs and add it all to the meat; also add spices and salt to taste and simmer for another 5 minutes.
10. Turn off the heat and leave the dish for 5-7 minutes so that all the juices are thoroughly absorbed into the meat.

Chakhokhbili is a traditional Georgian dish and can be prepared according to the classic recipe. But don’t forget to use your imagination, because by adding different spicy spices or experimenting with vegetables, the dish will become even tastier. Chakhokhbili is usually served separately, but can be served with boiled potatoes or porridge. The main thing is that the side dish does not interrupt the spicy taste of chakhokhbili.

amazingwoman.ru

Chicken chakhokhbili with potatoes

You can prepare a lot of delicious dishes from chicken, but none of them compares to chakhokhbili from chicken with potatoes. You have never tried such tender meat stewed with vegetables and herbs.

INGREDIENTS

• Chicken 1 piece
• Onions 1-2 pieces
• Tomato 3 Pieces
• Bell pepper 1 piece
• Lemon 0.5 pieces
• Garlic 3-4 cloves
• Potatoes 2-3 pieces
• Butter 100 grams
• Fresh greens 50 grams
• Spices To taste
• Salt To taste

To prepare chakhokhbili we need a cauldron or pan with thick walls. Place butter in a cauldron and melt it.

Dice the onion and fry it in oil until soft.

Then the onions must be transferred to a plate along with the oil.

Cut the chicken into portions, wash and place in a cauldron.

Cover the cauldron with a lid and simmer the chicken over low heat for about 5 minutes, then carefully drain the resulting juice (we will need it later). Now turn up the heat and fry the chicken on all sides until golden brown.

Then put the onions and butter into the cauldron, add the juice of half a lemon and chopped garlic. Fry everything over high heat for 5 minutes.

While everything is fried, we finely chop the tomatoes, peppers and potatoes. Place vegetables in a cauldron, add chicken juice, salt and spices. Cover the cauldron with a lid and simmer for 10 minutes over medium heat, adding chopped herbs at the very end. After about 5 minutes, you can turn off the fire and divide the chakhokhbili into plates. Bon appetit everyone!

povar.ru

Chicken chakhokhbili with potatoes. Chicken chakhokhbili with potatoes in a slow cooker

Even those who have never visited the Caucasus have probably tried some of the Georgian dishes. The words “tkemali”, “khachapuri” or “satsivi” warm the souls of people all over the world. And those who have already appreciated the delights of Caucasian cuisine should try chakhokhbili - made from chicken, with potatoes, onions and other vegetables. Don’t think that you will get the usual, familiar chicken stew. Herbs and spices will make the dish unique, aromatic and original.

To get the right chicken chakhokhbili (with or without potatoes), remember the main thing: you need to fry the bird dry. No oil or fat! Firstly, this kind of frying gives a completely different taste, very different from the usual one. Secondly, you don’t have to worry about the level of fat content of the carcass - all the excess will go away when fried. If it turns out too dry, there is also no reason to worry, since stewing is expected later.

Second rule: onions are required, and in large quantities. What else the chicken chakhokhbili will be prepared with - potatoes, tomatoes, carrots, eggplants or beans - depends on the flight of the cook’s imagination. There are no restrictions here.

And third - seasonings. Saffron, hot pepper pods, garlic, of course, suneli hops and bay leaves will be indispensable. However, it is not forbidden to add other herbs to the list, as long as they are combined with each other. Often the recipe includes walnuts - both the sauce is thicker and the smell is richer.

Real Georgian recipe

Classic chakhokhbili from chicken with potatoes is not prepared. However, if you wish, you can add it; it will not spoil the dish. For half of the chicken you must take 2 large onions, 3 cloves of garlic, several tomatoes and spices - a lot and different ones. If you prefer chicken thighs, remove the thick bones; if all parts of the carcass are taken, they are simply chopped coarsely.

Separately, onion, cut into halves or quarters, is fried in vegetable oil. In another (dry) frying pan, lay out the chicken pieces, skin side down, and fry until nicely browned. Then the slices are turned over; Onions are laid on top of them, and the whole thing is poured with a sauce of pureed tomatoes, garlic and spices. If you like chicken chakhokhbili with potatoes, at this stage, before adding the sauce, add coarsely chopped potatoes (4 not very large pieces). Then the container is covered with a lid and left to simmer for 20 minutes. The greens, not finely chopped, can either be added to the sauce or served separately for sprinkling. You can eat!

Multicooker recipe

This useful kitchen unit is good because you can quickly prepare almost any dish, including dishes from national cuisines. In particular, chakhokhbili from chicken with potatoes in a slow cooker is made without much difficulty and tastes just as good as when prepared in the traditional way. The ratio of products is as in the previous recipe. The cut carcass is quickly fried using the frying or baking mode. Then add the onion and cook until transparent. Next, potatoes are placed in the bowl, which should also be fried. After it, grated or cut into small cubes tomatoes are introduced, the unit switches to stewing and the time is set to 1 hour. 10-15 minutes before the end, add herbs and spices, and when the process is complete, crushed garlic. When all the ingredients are collected, the multicooker is set to heating mode for a quarter of an hour. All!

All kinds of additions

There are many options for preparing chakhokhbili from chicken with potatoes. The recipe in a slow cooker can be varied, for example, with bell pepper. For the same half a carcass, 4-5 pieces will be enough. Add the pepper immediately after the onion, before the potatoes, and fry for about ten minutes.

The option with mushrooms is no less interesting. With the same amount of chicken, they take 300 grams. The processing can be different: either fry with onions and place on the browned bird, or add at the same time as the potatoes and bring everything together until cooked.

The use of green beans would also be classic. If you bought fresh, put it along with the potatoes; if you get canned, add it at the same time as the tomatoes. In both cases, it turns out very tasty.

Wine recipe

A very interesting way to prepare chakhokhbili from chicken with potatoes in a slow cooker using wine. In principle, all actions are similar to the previous recommendations, however, at the stage of loading tomato puree, another half glass of wine is poured into the bowl. Moreover, unlike most recipes using it, this requires not red, but white, and also semi-sweet, not dry!
To discourage possible excessive sweetness, add hot pepper and increase the amount of garlic, herbs and spices. Another nuance is that the hot pepper should be cut into strips - in most Georgian dishes it is present entirely, even with the tail and seeds. This chakhokhbili works especially well with the addition of bell pepper, but this ingredient is at your discretion.

Unusual option

It works great with wine, but if you don't like to cook with it, consider replacing it with yogurt. Naturally, you need to buy unsweetened and definitely natural, not powdered. The beginning is standard, right down to filling the bowl with finely chopped or mashed tomatoes. Before administration, they must be mixed with yogurt until smooth. One more note: to cook chakhokhbili from chicken with potatoes in a slow cooker according to this recipe, the stewing mode is set not for an hour, but for an hour and a half - the effect of tomatoes is noticeably softened by the presence of yogurt. Your individuality can also be shown by adding greenery. You can add herbs to the sauce - but then they will soften greatly, since the cooking time is increased. You can add them a quarter of an hour before cooking - if you want the whole dish to be saturated with the smell. It is permissible to put greens in the finished dish if you like them to remain juicy.

Separately, we note that this way you can prepare not only chakhokhbili from chicken with potatoes, but also with other vegetables or without them at all, only with onions.

Chakhokhbili in the oven

Do you like it to be faster and with less fuss, but haven’t had time to buy a multicooker yet? Remember that you have an oven. It can also be very useful for preparing a variety of Caucasian dishes. So, it’s much easier to cook chakhokhbili from chicken with potatoes in the oven than in a frying pan, and you can also do something extra at the same time. The beginning is standard: the chicken is chopped and dry-fried, the onion is chopped (here you can do it finely, although it will be juicier with the same half rings). The bird is laid out on a baking sheet or in a wide low frying pan, covered with slices of potatoes (they should not be fried here) and the whole thing is covered with a layer of onions. The sauce is prepared as usual, but due to the fact that many ovens dry out the dish somewhat, it is recommended to add wine to the tomato puree with spices (as for a multi-cooker recipe). The oven is heated to two hundred degrees, and the future chakhokhbili is placed in it. Cooking time depends on the characteristics of the oven; on average it ranges from an hour to an hour and a half. In this case, it is recommended to put the greens at the very end so that, on the one hand, they do not become soggy, and on the other, they do not dry out from the heat.

Chakhokhbili in pots

It is more convenient to serve any dish in portions. For lovers of this type of serving, we recommend preparing chakhokhbili from chicken with potatoes in pots. The calculation of products here will be slightly different. For one vessel you need about a hundred grams of chicken, half an onion, one large potato and a tomato. You can also season the dish with half a sweet pepper. A clove of garlic placed for each pot can be chopped, but it is also possible to place it entirely in it. Each piece of chicken is fried without oil, all other ingredients are placed raw on top of the bird: first onions and garlic, then potatoes, and pepper on top (if you haven’t ignored it). Add salt, pepper, herbs and spices and bake in the oven for an hour. It turns out delicious and without much labor.

No matter how you decide to cook chakhokhbili from chicken with potatoes (photo), the result will invariably please you with both appearance and taste.

www.syl.ru

Chicken chakhokhbili – Georgian wine and oriental spices

Chakhokhbili is a traditional Georgian dish. It necessarily includes poultry meat and various vegetables. The taste and consistency is reminiscent of a stew more familiar to Russian cuisine.

Initially, only pheasant meat was added to chakhokhbili, which was considered the main highlight of the dish. Today, culinary experts from around the world add their ideas and fantasies to the original recipe, so on restaurant menus you can find chakhokhbili from any type of poultry, and chicken chakhokhbili is easy to prepare even for a home dinner.

Traditional Georgian chakhokhbili is fraught with a little secret - before stewing, the poultry meat is fried in a dry frying pan without adding oil or other fats. After this, tomato juice and aromatic spices are added to the dish. Garlic should be noted as one of the required ingredients. Red wine is often used during cooking, which gives the dish a piquant taste and emphasizes its Caucasian roots.

Chakhokhbili is not usually served as a separate dish (with the exception of the recipe that includes potatoes). Therefore, you should think about the side dish in advance. At home, almost any of them will do: porridge, pasta, etc. For a more aesthetic presentation, it is better to choose unusual varieties of rice or mashed potatoes.

Any greens are suitable for decoration: onions, parsley, basil, dill, cilantro.

Chicken chakhokhbili with red wine in a slow cooker

Chakhokhbili can hardly be called a simple dish - its preparation requires special attention and constant monitoring. A multicooker will help you cope with this task, saving you from languishing in the kitchen for a long time. At the same time, the chicken meat turns out tender and is well soaked in the sauce.

• 1.5 kg chicken legs;
• 4 onions;
• 6 tomatoes;
• 1 red pepper (hot!);
• 4 cloves of garlic;
• 1 bunch of basil;
• 1 bunch of cilantro;
• 1 tbsp. khmeli-suneli;
• 1 tbsp. melted butter;
• 100ml dry red wine;
• Salt.

How to cook chicken chakhokhbili in a slow cooker:

1. Rinse the legs well and dry;

2. Scald the tomatoes with boiling water, remove the peel, finely chop the pulp;

3. Cut the onion into half rings;

4. Grind the herbs and garlic;

5. Remove seeds and stem from pepper, cut into small cubes;

6. Place all prepared ingredients in a multicooker bowl, add spices and lightly salt;

7. Pour in wine and melted butter;

8. Turn on the multicooker to the “Stew” mode and leave for 1 hour 30 minutes.

Delicious chicken chakhokhbili with potatoes

If you add potatoes to the traditional recipe, chakhokhbili will immediately turn into a full-fledged second course, and you won’t have to rack your brains about how to prepare the side dish. The potatoes are especially tasty due to the tomato gravy.

How to cook chakhokhbili from chicken with potatoes:

1. Rinse the chicken, divide into portions;

2. Rub each piece with salt, sugar and spices. Leave to soak for 10 minutes;

3. Cut the onion into half rings, potatoes into large slices;

4. Pass the garlic through a garlic press;

5. Heat the frying pan. Without adding oil, place the chicken pieces on it and fry them for about 15 minutes, turning often;

6. Pour the juice that releases the meat into a separate container;

7. Pour sunflower oil into the frying pan and fry the chicken for another 10 minutes;

8. Add onion to the meat, fry for 5 minutes;

9. Peel the tomatoes and grate on a coarse grater;

10. Wash the greens thoroughly and chop;

11. Place chicken pieces in a deep cauldron or duck pot, add tomatoes and potatoes;

12. Stir and simmer for 20 minutes with the lid closed;

13. Pour the herbs, 1 clove of garlic and spices into the cauldron, leave for another 5 minutes;

14. Add the rest of the garlic and pepper to the container with the juice that remains after frying. Pour it over the dish before serving.

Traditional Georgian chicken chakhokhbili

Hot Caucasian blood could not help but be reflected in this dish. Fragrant spices and dry wine turn ordinary chicken into a real delicacy.

• ½ chicken;
• 3 onions;
• 4 tomatoes;
• 100ml dry red wine;
• 1½ tbsp. tomato paste;
• 3 cloves of garlic;
• 10g butter;
• 1 tsp pepper adjika;
• ½ tsp. khmeli-suneli;
• ½ tsp. kondari;
• 1 tsp coriander;
• 3 sprigs of cilantro;
• 2 sprigs of dill;
• 2 sprigs of tarragon;
• 3 sprigs of parsley;
• 1 sprig of mint;
• Salt.

How to cook chicken chakhokhbili in Georgian:

1. Rinse the chicken and chop into medium-sized pieces;

2. Place them in a pan (preferably cast iron) and fry over medium heat without adding oil for 10 minutes;

3. Drain the juice obtained from the chicken into a separate bowl;

4. Finely chop the onion and add to the meat;

5. Throw a piece of butter into the pan and fry for another 10 minutes, uncovered;

6. Peel the tomatoes, cut into small cubes;

7. Add tomatoes, tomato paste, adjika, salt and wine to the pan;

8. Reduce heat and simmer for 20 minutes;

9. Chop all the greens and add to the meat along with spices;

10. Cover with a lid, remove from heat and let the dish brew.

Now you know how to cook chicken chakhokhbili according to a recipe with a photo. Bon appetit!

Chicken chakhokhbili. Despite the exotic name, it does not require many culinary skills. Oriental spices and unique Georgian recipes give the dish a unique aroma and taste. To please your family with real oriental cuisine, you need to take into account several nuances:

• Before cooking the meat, it should be fried in a frying pan without any fat;
• If you decide to add fresh red pepper to the dish, it is better to work with it with gloves;
• You don’t need to add tomato paste (or juice), limiting yourself to the juice from fresh vegetables;
• For chakhokhbili, both red and white wine are suitable, but always dry;
• If you add wine, simmer the dish for another 3-5 minutes so that the alcohol evaporates;
• Cast iron cookware with high, thick sides is best suited for chakhokhbili.

To prepare chakhokhbili we need a cauldron or pan with thick walls. Place butter in a cauldron and melt it.

Dice the onion and fry it in oil until soft.

Then the onions must be transferred to a plate along with the oil.

Cut the chicken into portions, wash and place in a cauldron.

Cover the cauldron with a lid and simmer the chicken over low heat for about 5 minutes, then carefully drain the resulting juice (we will need it later). Now turn up the heat and fry the chicken on all sides until golden brown.

Then put the onions and butter into the cauldron, add the juice of half a lemon and chopped garlic. Fry everything over high heat for 5 minutes.

While everything is fried, we finely chop the tomatoes, peppers and potatoes. Place vegetables in a cauldron, add chicken juice, salt and spices. Cover the cauldron with a lid and simmer for 10 minutes over medium heat, adding chopped herbs at the very end. After about 5 minutes, you can turn off the fire and divide the chakhokhbili into plates. Bon appetit everyone!

Ingredients

• Chicken - 1 piece (small)
• Onions - 1-2 pieces
• Tomato - 3 pieces
• Bell pepper - 1 piece
• Lemon - 0.5 pieces
• Garlic - 3-4 cloves
• Potatoes - 2-3 pieces
• Butter - 100 grams
• Fresh greens - 50 grams (parsley, dill)
• Spices - To taste (ground black pepper, khmeli-suneli)
• Salt - To taste

Main ingredients:
Bird, Chicken

Note:
Surely you stumbled upon this web page for a reason. Would you like to know how to cook “Chakhokhbili from chicken with potatoes”. A simple recipe for preparing this dish, but the classic components of these products can always be replaced to suit your own taste. This is everyone's favorite dish, and its preparation will bring home comfort and warmth to your homes. A detailed description of each step with a photo will help you understand how to cook “Chakhokhbili from chicken with potatoes” using homemade khena. If you liked this recipe, rate it and write your comment for the author. Take note that you need to count the calorie content of each dish you prepare, and then cooking will become not just a way to eat deliciously, but will also help take care of your health and figure.

Description:
You can prepare a lot of delicious dishes from chicken, but none of them compares to chakhokhbili from chicken with potatoes. You have never tried such tender meat stewed with vegetables and herbs.

Number of servings:
8

Cooking time:
1 hour 30 minutes

time_pt:
PT90M

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Hello, dear friends! Craving some oriental cuisine? Then I want to offer you wonderful recipes for Georgian chicken chakhokhbili.

We call them classic. But, you see, even in any national dish there are always some differences. After all, in every family, housewives cook in their own way and are sure that their version is the most correct.

And today I will show you 5 of the most correct and traditional ways of preparing this Georgian dish. My family loves it very much, so at one time I looked for the best recipes for its preparation, and then cooked according to them.

Of course, the best way to cook it is in a cauldron over a fire. But we are still modern people and progress does not stand still, so we will use modern kitchen helpers.

I don’t really like cutting up a whole chicken carcass, so I usually buy legs and breast fillets to make chakhokhbili. I divide the legs into drumsticks and thighs, and cut the fillet into several pieces. And there is one caveat - the fillet cooks faster, so it should be added to the rest of the pieces a little later.

In itself, it is very satisfying and can be served as a separate, independent dish. However, nothing prevents you from serving it with your favorite side dish - potatoes, rice or pasta. It's up to you to decide.

Ingredients:

• Chicken - 1.5-2 kg
• Onion (medium) – 4 pcs.
• Tomatoes - 4-6 pcs.
• Cilantro, parsley - a bunch each
• Garlic - 3 cloves
• Butter - 1 tablespoon
• Khmeli-suneli - 1 teaspoon (or utskho-suneli)
• Tkemali sauce - 3 tablespoons

Preparation:

1. Cut the chicken into small pieces. Trim off excess skin and tail. Get rid of excess fat too. If you don’t want to bother with a whole carcass, then take the legs for cooking and cut them into pieces.

2. Peel the onion and cut into half rings or feathers. Pour boiling water over the tomatoes and leave for 30 seconds. Then drain the water and remove the skin. Then cut them into cubes. Finely chop the cilantro and parsley. Peel the garlic and also finely chop it with a knife.

3. Pour vegetable oil into a frying pan and heat it up. Then add the chicken pieces and fry on both sides until golden brown.

4. When it is fried until golden brown, add butter and onion to the pan. Mix everything well. Then add salt and pepper.

5. Let the onions simmer for a few minutes and then add the tomatoes. Lightly salt and add suneli hops. Stir, reduce heat, cover and simmer until done. Approximately 20 minutes.

6. At the end, add Tkemali sauce and herbs with garlic. Turn off the heat. Cover with a lid and let sit for 10 minutes. Then serve chakhokhbili with your favorite side dish on the table.

Chicken chakhokhbili: a classic recipe in a slow cooker

Thanks to those who invented the slow cooker. Sometimes she just really helps out. I have a lot of friends who cook exclusively there. For them, I also prepared a classic version of preparing our dish using this kitchen electrical appliance.

Ingredients:

• Chicken legs - 4 pcs
• Red bell pepper - 1 pc.
• Tomatoes – 5 pcs.
• Onion - 2 pcs.
• Carrots - 2 pcs.
• Garlic - 4 cloves
• Favorite greens (parsley, dill, cilantro or basil) - a bunch each
• Dried mixture of “Caucasian herbs” - 1 teaspoon
• Salt - to taste

Ingredients:

1. Cut the legs into drumsticks and thighs. If the thighs are very large, then they can be cut into halves. If there is excess fat, simply cut it off.

2. Salt them a little and sprinkle with Caucasian herbs. Then rub thoroughly into each piece to distribute the spices evenly. Place the pieces in the multicooker bowl and set to frying mode for 30 minutes.

There is no need to add any oil. The chicken will begin to produce its own juices, which will evaporate, and then it will begin to fry.

3. When it is cooked on one side, turn it over and cook the other side. Then add thin slices of garlic, cut into rings, to it. Add a little water and continue frying with the lid closed.

4. Then cut the carrots into strips and add to the slow cooker. Next, remove the stem and seeds from the bell pepper. Also cut it into strips and place in a bowl.

5. Cut the tomatoes into thin rounds, add to the rest of the ingredients and pour in a glass of water. You can scald them first and remove the skin, but this is optional. Or you can just add tomato paste. Add a little salt, close the lid and put in the “stew” mode for 20 minutes with the lid closed.

6. After the stewing is over, add chopped fresh herbs, stir and let sit for 10 minutes.

If you don’t want a lot of broth, add not a glass, but half a glass of water.

7. The result is a very bright and colorful dish. The aroma that comes from it cannot be expressed in words. And our chakhokhbili tastes simply divine. Serve and enjoy.

Recipe for chicken chakhokhbili with potatoes in the oven

Yes, you can cook this dish immediately with a side dish. For example, with potatoes. And it will turn out to be a very aromatic and amazingly tasty lunch or dinner. Try it and your family will be delighted.

Ingredients:

• Chicken – 1 piece
• Tomatoes – 6-7 pcs.
• Onion – 2 pcs.
• Garlic – 2-3 cloves
• Sweet pepper – 3 pcs.
• Potatoes – 10 pcs.
• Salt - to taste
• Ground black pepper - to taste

Preparation:

1. Rinse the chicken thoroughly, both outside and inside. Cut into portions. Add salt, ground pepper and mix thoroughly.

2. Heat a frying pan and pour just a little oil into it. Place the cut pieces fat side down. Fry the meat until golden brown on all sides.

3. Make cross cuts on the top and bottom of the tomatoes. Pour boiling water over them for 30 seconds. Then very lightly remove the skin and cut them into cubes.

4. Remove the stem and seeds from the peppers, then cut into small medium-sized cubes. Chop the garlic. Peel the onion and also cut into small cubes.

5. Place the fried meat in a cauldron or a saucepan with thick walls. Add all the chopped vegetables to it. Pre-fry the onion in a frying pan until transparent. Salt and add ground pepper to taste. Close the lid and simmer on low heat for about 30-40 minutes.

There is no need to add any water for this recipe; the vegetables will release their juice themselves.

6. At this time, peel and cut the potatoes into large slices. Add it to the meat when it is ready. Add salt and pepper if necessary. Place the pan with a lid in an oven preheated to 180 degrees for 30 minutes.

7. The result will be a simply amazingly aromatic dish. Very juicy and tender chicken in sauce and crumbly potatoes. Before serving, carefully stir and place on plates. Add fresh cilantro or green onions if desired.

Video on how to cook chakhokhbili with chicken in Georgian style with wine

Here's another great classic recipe using dry white wine. It gives an unforgettable aroma to this dish, adding additional notes to the already familiar taste.

Ingredients:

• Chicken – 1 piece
• Tomatoes – 5-6 pcs.
• Onion – 3 pcs.
• Garlic – 4 cloves
• Plums - 4-5 pcs.
• Dry white wine – 100 ml
• Cilantro - a large bunch
• Utskho-suneli (or hops-suneli) - 1 tablespoon
• Salt, ground pepper - to taste
• Red hot pepper
• Vegetable oil
• Butter - 30 g

Not only wine gives this dish an unforgettable taste, but also the selected other ingredients and spices. If you find utskho-suneli, then you are very lucky, as it is best suited for oriental dishes. They balance the best Caucasian spices, including suneli hops.

Georgian dish of chicken chakhokhbili with walnuts in a pan

According to this recipe, we add ground walnuts to the already familiar classic dish. They give a special spicy taste. You don't even have to add the rest of the spices, but that's up to your own discretion.

Ingredients:

• Chicken – 1 piece
• Tomatoes – 5-6 pcs.
• Onion – 2 pcs.
• Walnuts - 1 cup
• Garlic – 5-6 cloves
• Any fresh herbs (cilantro, dill, parsley, basil) - a large bunch
• Salt, ground pepper - to taste
• Bay leaf - 2-3 pcs.
• Butter - 30 g
• Utskho-suneli (or hops-suneli) - optional

Preparation:

1. Cut the chicken carcass into portions. Trim off the tails and unnecessary excess fat. Cut the fillet from the breast, and leave the rest for soup. Cut off the tips of the wings, there is nothing there anyway, and cut the rest into joints.

2. Peel the onion and cut into cubes. Place butter, pieces of meat and onions in a thick-bottomed pan and simmer for 10 minutes. If necessary, add a little vegetable oil.

3. Then add enough water to the pan to cover the chicken pieces. Bring to a boil, reduce heat, cover and simmer for 30-40 minutes.

4. Walnuts can be finely chopped with a knife. Although my blender works great for this. Or you can buy ground immediately. Pass the tomatoes through a blender too. Then connect them together. Add salt, ground pepper and other spices as desired and to taste. Mix everything.

5. Now add the finished mass to the pan, by this time the meat should be ready. Add bay leaf there. Stir, bring to a boil and cook for another 5-7 minutes. At the end, add chopped herbs and garlic. Stir again and bring to a boil. Then turn off the heat and cover with a lid.

6. Let it brew for 10-15 minutes, then serve. Place portions into plates and treat yourself to an amazing dish that you may have never even tried before.

Well, dear friends, now you know how to cook awesome chakhokhbili in Georgian. Be sure to choose the recipe that suits you and please your family with this amazingly tasty, juicy, aromatic and satisfying dish.

All I can do is wish you bon appetit! Bye.

Step 1: Prepare the chicken.

Wash the chicken thoroughly on all sides under running warm water. Then dry the bird with kitchen paper towels and place on a cutting board. Using a knife, cut the chicken into portions, separating the wings and drumsticks from the carcass, and also chop the breast into several parts. Transfer the prepared bird to a large bowl and leave aside for a while.

Step 2: prepare the onions.

Using a knife, peel the onion and then rinse well under running water. Now place the component on a cutting board and chop into pieces. Pour the finely chopped onions into a free plate.

Step 3: prepare the tomatoes.

Wash the tomatoes well under running warm water and place on a cutting board. Using a knife, remove the stalks and then chop the vegetables into cubes. Pour the finely chopped ingredients into a clean plate.

Step 4: prepare the bell pepper.

We rinse the bell pepper well under running warm water and then place it on a cutting board. Using a knife, cut off the tail of the vegetable and then remove the seeds. Now cut the component lengthwise into two halves and finely chop each part into cubes with a knife. Pour the chopped pepper into a free plate.

Step 5: prepare the potatoes.

Using a vegetable cutter, peel the potatoes and then rinse thoroughly under running warm water to remove any remaining soil and other dirt. Next, place the ingredients on a cutting board and use a knife to cut into small cubes. Pour the chopped tubers into a medium bowl and completely fill them with regular cool water so that the vegetables do not interact with air and do not darken.

Step 6: prepare the garlic.

Place the garlic on a cutting board and press lightly with a knife. Now, with clean hands, peel the cloves and rinse them under running water.
Place the ingredients back on a flat surface and finely chop into pieces. Pour the chopped garlic cloves into a free saucer.

Step 7: Prepare the lemon.

Using a juicer, squeeze out the juice from the lemon. It is he who will give the dish a spicy sourness!

Step 8: prepare parsley and dill.

Wash the parsley and dill thoroughly under running water, shake off excess liquid and then place on a cutting board. Using a knife, finely chop the greens and then pour into an empty plate. Let him lie aside for now.

Step 9: prepare chakhokhbili with potatoes.

Place butter in a thick-bottomed cauldron and place over medium heat. Stirring from time to time with a wooden spatula, bring the component to a liquid state.
Then add the chopped onion and fry it until soft. Attention: Do not forget to stir occasionally with available equipment so that the component does not burn at the base of the container.
Now, holding the cauldron with oven mitts, move its contents into a small bowl and leave it alone for a while. Important: it is advisable to also pour melted butter into the container. Now we wipe the sides of the cauldron with kitchen paper towels and put it back on the switched on burner.
Reduce the heat and immediately place the chicken pieces into the container. Cover the cauldron with a lid and simmer the bird for 5 minutes. Now we need to drain the resulting juice. To do this, we can again use oven mitts and, holding the container with the lid slightly open, drain the liquid into a deep bowl.
After everything, put the container back on the burner, increase the heat and fry the chicken pieces on all sides until golden brown.
Next, add the onions and pour in the melted butter. Immediately add freshly squeezed lemon juice and finely chopped garlic to the cauldron. Stirring constantly with a wooden spatula, fry the ingredients over high heat for 5 minutes.
Now put all the chopped vegetables in a container, pour out the juice from the meat, and also add salt, ground black pepper and “khmeli-suneli” seasoning to taste. Having thoroughly mixed everything with the available equipment, screw on the burner, cover the cauldron with a lid and let the dish simmer for 10 minutes.

After the allotted time has passed, add finely chopped parsley and dill here and extend the cooking time for chakhokhbili. for 5 minutes. At the end, turn off the burner and set the cauldron aside.

Step 10: serve chakhokhbili with potatoes.

Using a ladle, place the finished Georgian dish into a special plate and immediately serve it to the dinner table along with flatbread, white bread and dry red wine. Very tasty, filling and aromatic! Help yourself!
Enjoy your meal!

In addition to the spices indicated in the recipe, you can add others to the dish to suit your taste;

To prepare chakhokhbili, try to use broiler poultry, as its meat is much more tender than that of ordinary domestic chicken, so the dish turns out to be quite tasty and juicy. The only thing you can do is soak the bird in cool water for about 1–2 hours and only then cut into portions;

If desired, you can add more potatoes to the dish. It’s my husband who simply lives richly and likes meat to predominate in his food.