Georgian cuisine has always been famous for its national meat dishes. In addition to meat, they add a lot of greens, spices and seasonings. And from this, every dish becomes very spicy and appetizing.
Chakhokhbili refers to one of these dishes. In fact, it is a stew with meat in tomato sauce. And chakhokhbili stews almost without water - in the juice from the vegetables.
Initially, the dish was prepared only from pheasants, but gradually the meat of this feathered game began to be replaced with chicken and even lamb.
Chicken Hochbili: cooking details
- For chakhokhbili use the whole chicken carcass, which is cut into portions. But you can only take the legs or thighs. The main thing is that the meat was fatty. Delicious chakhokhbili obtained from broiler chickens. They are quite fat and quickly cooked. Home-made chicken stews much longer, but the meat of such a carcass is much more fragrant.
- The specialty of cooking is that the meat is first fried in a dry frying pan. During this heat treatment, the fat is melted, and it is on it that the onions and tomatoes are passaged.
- The main ingredient of chakhokhbili is tomatoes. In the summer, the dish is prepared with fresh tomatoes, in the winter they use canned tomatoes or tomato paste.
- The most popular spices for chakhokhbili are cilantro, parsley, basil, hops-suneli, garlic, tarragon, coriander.
- To add spicy flavor to chicken meat, wine, vinegar, and lemon juice are added to the sauce.
Chakhokhbili from chicken with fresh tomatoes
Ingredients:
- chicken weighing up to 1, 5 kg - 1 carcass;
- bulb onion - 5 pcs .;
- fresh tomatoes - 5 pcs .;
- garlic - 5 cloves;
- cilantro - 1 bundle;
- parsley - 1 bunch;
- basil - 1 bunch;
- salt - to taste;
- hops-suneli - 1 tsp;
- butter - 4 tbsp. l
Preparation Method
- Gut a hen, wash it, dry it with a paper towel. Use a sharp knife to cut the portions into pieces, so that each has both meat and bone.
- Take a dry deep frying pan, heat it up. Put the meat on it. Fry over medium heat on all sides.
- Cut the peels on the tomatoes, put them in a deep bowl, pour boiling water over them. Hold for 1-2 minutes. Peel and cut into cubes.
- Put in a pan with meat, cover with a lid and simmer for about an hour on low heat. Put hops-suneli and salt to taste.
- Cut the onion into half rings. Fry it separately in butter. Add to tomatoes.
- Chop garlic. Cut the greens. Connect with chakhokhbili. Stir. Serve hot.
Chakhokhbili from chicken with white wine
Ingredients:
- chicken - 1 bird;
- bulb onion - 4 pcs .;
- tomato paste - 80 g;
- tomatoes - 3 pcs .;
- meat broth - 100 ml;
- white wine - 100 ml;
- juice of one lemon;
- tarragon - a small bunch;
- parsley - bunch;
- cilantro - bundle;
- salt and pepper to taste;
- butter - 50 g.
Preparation Method
- Gut a hen, rinse, dry. Cut into large chunks.
- Place in a hot saucepan and fry without oil until lightly crusted.
- Add butter. Put the finely chopped onions. Stir and heat until softened.
- Add the tomato paste and cook for another 5 minutes.
- Pour in broth, wine, juice, put spices.
- Close the lid. Stew meat for one hour over low heat.
- Scald tomatoes with boiling water, remove the skin. Cut into slices.
- Add them to the rest of the ingredients 10-15 minutes before the end of cooking.
- Chop the greens and mix with the meat. Remove the saucepan from the stove. Chakhokhbili hot put (lay out?) In the plates. Place a slice of lemon on each piece of meat.
Chakhokhbili from chicken with canned tomatoes
Ingredients:
- chicken - 1-1,5 kg;
- bulb onion - 5 pcs .;
- canned tomatoes - 800 g;
- garlic - 3 cloves;
- basil - a small bunch;
- coriander - 1 tsp;
- hops-suneli - 1 tsp;
- red pepper - pinch;
- sugar is an incomplete teaspoon.
Preparation Method
- Wash chicken, cut into large chunks. Put on a dry hot frying pan and fry until crusting. During this heat treatment, enough chicken fat should be melted. Put the meat in a deep frying pan or thick-walled pot and put it on the edge of the plate so that the meat does not cool.
- Onion cut into half rings. Fry it until golden brown in chicken fat.
- Remove peels from tomatoes. Crush tomatoes. Add to the bow. Put pepper, salt, sugar, spices (except fresh herbs). Bring to a boil.
- Fill the tomato sauce with chicken. Cover the dishes with a lid and simmer for about an hour over low heat. Put chopped greens. Remove pan from heat. Let the dish stand for ten minutes before serving.
Chakhokhbili from chicken in tomato sauce
Ingredients:
- chicken - 1 kg;
- bulb onion - 5 pcs .;
- fresh tomatoes - 3 pcs .;
- tomato paste - 1 tbsp. l .;
- wine vinegar - 60 ml;
- sugar - 1 tsp;
- flour for sauce - 1 tbsp. l .;
- salt - to taste;
- butter - 60 g;
- greens (cilantro, parsley, basil) - a bunch.
Preparation Method
- Wash the chicken and cut it into pieces 50-100 g.
- Remove peels from tomatoes. Cut them into cubes.
- Fry the meat in a hot, hot frying pan until a light crust appears. Transfer to a deep bowl. Pour hot water over it to cover the chicken.
- Add chopped tomatoes. Simmer meat for 40 minutes.
- In a frying pan, melt 30 g of butter and fry onions on it, cut into half rings. Add sugar and vinegar.
- Put the remaining oil in the dipper. When it is melted, add flour and mix. Put the tomato paste and pour the broth, obtained by stewing the chicken. Bring to a boil.
- Pour chicken sauce. On low heat simmer chakhokhbili another 20-25 minutes.
- Sprinkle the finished dish with herbs and let it brew.
Chicken Slabs from Chicken: Recipe with Photos
Ingredients:
- 1 kg of chicken;
- 1 large tomato;
- 1-2 sweet peppers;
- 1 onion;
- 2 tbsp. l vegetable oil;
- 1, 5 tsp. salts;
- 1 tsp. spices;
- 3-4 cloves of garlic;
- 5-6 sprigs of parsley;
- 4 tbsp. l satsebeli;
- 100 ml of water;
Cooking:
1. For chakhokhbili, you can take as a whole chicken carcass, and its individual parts. Popular thighs. It is desirable to cut them in half so that the pieces are smaller. If you take a carcass, then also cut it.
2. Prepare the vegetables: cut the tomato into cubes, free the pepper from the seeds and stem, cut into strips or cubes, peel the onion and cut into small cubes.
3. Heat oil for frying in a pan. Transfer the chicken pieces, salt and sprinkle with spices. Fry for 3-4 minutes on each side on medium heat.
4. When fry the chicken from the second side, you can add vegetables. Stir and fry for another 5 minutes.
5. While the chicken is roasted with vegetables, peel the garlic and put it through the press. Rinse greens and chop finely. You can take parsley, cilantro, basil - at your discretion.
6. Add some water to the skillet, add satebel sauce, crushed garlic, and greens. Mix everything and simmer under a closed lid on low heat for 25-30 minutes. Sometimes you can mix, and if the liquid evaporates - add a little more, so that the ingredients do not start to burn.
Serve chicken chakhokhbili with garnish, sauces, greens, and vegetable salad.
Mistress to note
- If white meat of chicken (breast) is used for chakhokhbili, then the dish is stewed for about half an hour.
- In a similar way, chakhokhbili can be made from mutton, cutting the meat into portions.
- Dry spices and herbs are put during the fire. Fresh greens are added at the very end of cooking so that she does not have time to boil.
- Sugar significantly improves the flavor of the sauce, in which chicken is stewed. Sugar can be replaced with honey or citrus jam.
- Chakhokhbili is an independent dish, so it is served with bread or tortillas.
