Chicken Chobili - General Description
Chakhokhbili is a very famous dish of Georgian cuisine, second only to barbeque in popularity. Initially, it was prepared from wild pheasant meat. These birds once met in large numbers in the mountains of Georgia. But after many years, getting such exotic meat has become almost impossible, so now chakhokhbili successfully cooked from ordinary chicken. This dish is a kind of stew, in which, in addition to chicken meat, there are tomatoes and all sorts of spices. The highlight of the chakhokhbili is that the meat is first fried without adding oil. In this case, a ruddy crust is formed, which does not allow it to become dry, sealing the appetizing meat juice inside. It should be noted that there are recipes for chakhokhbili from beef, lamb, and even fish, but still the closest option to the original recipe is chakhokhbili from chicken meat.
Chicken cooks from chicken - preparation of dishes
For cooking, you will need a frying pan, preferably with a non-stick coating, since in the first stage the chicken is fried without butter. Next will be needed stewpan. The size of the dishes are determined by the amount of chicken meat. Usually a standard stewpan sized about 25-30 cm in diameter per 1.5 kilogram chicken is enough.
Chicken Chokes - Food Preparation
For cooking chakhokhbili chicken need to carve in a special way, namely, in any case, do not remove the fat and skin. Chicken is cut into portions, if desired, can be cut and smaller. Tomatoes before adding to the dish must be scalded and peeled, as they must be completely dissolved in the finished dish.
Chicken Hobabs - Best Recipes
Recipe 1: Chicken Hohbili - Classic
This is a classic chakhokhbili recipe, which provides for the addition of traditional Georgian spices, wine and a large amount of fresh herbs to the dish. This spicy and savory dish is best served with a neutral to taste side dish. Ingredients
1.5 kg chicken
0.5 kg of tomatoes
1-2 medium carrots
2-3 large onions
2-3 art. spoons of tomato paste
1 glass of dry red wine
1 lemon
spices: salt, coriander, red pepper, bay leaf, hops-suneli
greens: dill, parsley, cilantro, basil
Method of preparation
Wash the chicken and cut it into portions, the fat and skin should be left. Heat the pan (without oil!) On high heat, then reduce the heat and lay out the meat. Fry it until golden brown.
After that, put the meat in a deep saucepan, and in the skillet from under the meat put coarsely chopped onions and carrots (naturally, pre-washed and peeled).
Vegetables should also be reddened, after which they can be shifted to the stew pan for meat. Then you need to cover the dish and simmer for 15-20 minutes. After that, salt and add tomato paste and wine, sprinkle with spices (to taste, but if you want to get a real Georgian dish, then you should not spare the spices).
Next, leave the dish on the lowest heat and proceed to the processing of tomatoes. Scald them with boiling water and peel. Then cut into slices and shift to a saucepan. Next, stew the dish for 25-30 minutes, before serving, sprinkle liberally with chopped fresh herbs and garnish with lemon slices.
Recipe 2: Chicken with Walnuts Chakhokhbili
This is a slightly unusual recipe for chakhohbili, in which walnuts are present. They add spice and originality. This recipe will especially appeal to those who are already familiar with this Georgian dish and would like to diversify its taste.
Ingredients
1.5 kg. Chicken
3-4 large ripe tomatoes
3-4 medium onions
50 grams of butter
half a cup of walnuts
garlic
chilli pepper
salt
greens: dill, parsley, cilantro, basil
Method of preparation
Washed chicken carcass cut into portions. Heat a dry frying pan, put the meat on it and fry until crusty. Then shift the chicken to the skillet, add the finely chopped onions and butter. Simmer for 10-15 minutes. Scald tomatoes, peel, cut them into slices and place in a saucepan. Simmer another 25-30 minutes.
After that add finely chopped walnuts and spices. Stew for another 5-7 minutes, then sprinkle with chopped greens and serve.
Recipe 3: Chakhokhbili from chicken with speck
A special feature of this recipe is the spicy taste and cooking method, in which only one container (stew pan) is needed, since it is proposed to fry the chicken directly in it.
Ingredients
600 g chicken
3 medium onions
4 large ripe tomatoes
2 table. spoons of tomato paste
3 cloves of garlic
10 g butter
1 tsp adjika
greens: parsley, dill, cilantro, tarragon
spices: hops-suneli, kondari, coriander
Method of preparation
Wash the chicken, cut into portions and put in a saucepan with thick walls. Fry until brown crust without adding oil with the lid closed. The resulting juice is poured into a separate container, and add finely chopped onion and butter to the meat, stew without a lid for 7-10 minutes.
Rinse the tomatoes with boiling water, peel, cut into slices and put in a saucepan. Then add the adjika, tomato paste, garlic, sliced or skipped through the garlic press, simmer under the lid for 20-25 minutes.
After that, pour the juice, drained at the beginning, into the ready dish, warm up for 2-3 minutes, decorate with fresh chopped greens and serve.
Chicken lice - useful tips from experienced chefs
1. Do not be tempted to add butter to the chicken. Without a doubt, the dish will still get tasty, but it will no longer be chakhokhbili.
2. Do not feel sorry for the spices and especially the greens, since Georgian cuisine is unthinkable without their huge amounts.
3. As a side dish, you can use anything, but the best option would be steamed rice.
