Georgian Chakhokhbili from chicken - 9 recipes

The main difference between Georgian chicken stew and chicken stew is in a special set of spices and the exact proportions of all the components of the dish. But there are other tricks that housewives do not bother to know in order to properly prepare this tasty and satisfying dish.

Georgian Chakhokhbili from chicken - a traditional recipe

In Georgia, this dish is familiar and very common: there are unofficial statistics, according to which every second mistress of the country prepares this dish for dinner. Due to its simplicity, the availability of ingredients, Chakhokhbili gained great popularity in other countries. Let's look at what the classic Chakhokhbili chicken recipe includes and what you can't do without.

To prepare you will need:

• Chicken meat - 1 kg.
• Onions - 3 pcs. (medium size)
• Bell peppers (red and fleshy) - 2 pcs.
• Hot peppers - 1 pod.
• Garlic - 4 cloves.
• Butter - 50 g.
• Salt to taste.
• Suneli hops - 3 tbsp. l
• Greens - cilantro, basil, parsley - a large bunch.

Cut the chicken into small pieces, wash and dry thoroughly. We heat a frying pan with a thick bottom or a stewpan and quickly fry the pieces of the bird until golden brown. Dry roasting is an indispensable requirement for chakhokhbili, Georgians do not add oil! Onion and sweet pepper cut into half rings, fry in a separate frying pan in butter. Make sure vegetables do not burn! We shift them to fried meat. Peel the skin from the tomatoes (this is easy to do by pre-dousing them with boiling water), and then cut into small pieces and put it in the meat.

The secret of the rich taste of the sauce - a mixture of tomatoes, sweet peppers, onions and garlic, herbs and the "signature" Georgian spice - suns hops. The correct sauce is very fragrant and you want to eat it separately, dipping pieces of fresh bread.

Now put the stewpan, warm it well and leave to simmer over low heat for about 30-40 minutes. The meat should become soft, the vegetables should highlight the juice. 5 minutes before being ready for chicken with vegetables, add a large bunch of finely chopped herbs, hot pepper, garlic and spices. We give the dish a little brew and serve to the table with pita bread.

It is interesting:Chakhokhbili from chicken - a classic recipe

Important! In no case should you use ketchup: chakhokhbili instantly loses all its charm. Even tomato paste is far from the best ingredient, it is best to take fresh tomatoes or canned in their own juice. As for hot peppers, you can experiment here - add fresh, dry or eliminate it altogether if the dish is served to children.

Cooking a Georgian dish in a slow cooker

It is easy to cook Georgian chakhokhbili in chicken in a slow cooker: you don’t have to follow the dish, a smart appliance will do the housewife. For cooking, portioned chicken pieces are laid out on the bottom of the multi-bowl and poured with a sauce of stewed vegetables. Further, everything is very simple: just turn on the “quenching” mode and wait for a signal about the end of cooking.

 

Spices are added immediately, but the greens are also a few minutes before the end of cooking. There are multi-cookers where the function of frying is provided directly in the multi-bowl - then it is easier to use it. In multi-pressure cookers, the housewives will have to try and fry the chicken in a separate frying pan.

Why can’t you stew raw bird right away? It turns out to be boiled to taste and can fall apart into fibers, while the crust as if seals the meat juice inside each piece, and the chicken remains whole.

Chicken breast with coriander

Chakhokhbili from chicken breast can be called a new version of the classic Georgian dish. It is easier to digest and is suitable for anyone who follows the weight. In this recipe, you can use a wine bite to give a pinworm, however, only of the best quality.

How to make a dish of breasts?

1. Cut 1 kg of chicken breast into large pieces.
2. Put in a pan with a thick bottom.
3. Add bay leaf, 50 ml of water, 30 ml of wine vinegar.
4. We bring everything to a boil and boil until the liquid evaporates completely.
5. Pour in 5 tbsp. vegetable oil.
6. Push 4 cloves of garlic.
7. We cut 3 medium onions in half rings.
8. Add 3 large peeled tomatoes to the chicken.
9. Stew chicken with vegetables for 10-15 minutes on low heat.
10. 7 minutes before the end, add fresh cilantro or coriander seeds, previously ground in a mortar for spices.

Serve the dish, garnishing with leaves of fresh cilantro or parsley with boiled potatoes or crumbly white rice.

Georgian with egg

At home, Georgian dishes very often diversify the recipe and one of the most common ingredients that they like to add to chakhokhbili is chicken eggs. Such a dish turns out to be more satisfying, and does not need a side dish.

 

To prepare such an option is very simple, based on the basic recipe. Similarly, cut the chicken into pieces, fry in a dry pan, simmer until cooked for 30-40 minutes. At the stage when greens and spices are added, 4 eggs are broken in the chakhokhbili, after which the dish is mixed. A dish with warm pita bread and a glass of dry wine is served.

With the addition of walnuts and tomatoes

Rarely, what Georgian dish does without walnuts. There, nut is very much appreciated because of its high nutritional value and the ability to change the taste of dishes for the better. The combination of nuts, tomatoes and chicken is a hallmark of traditional Georgian cuisine. Is it any wonder why chakhokhbili are often prepared with the addition of this ingredient?

Preparing this option is simple:

1. Stew chicken with onions and vegetables.
2. Add peeled tomatoes.
3. Cut a large bunch of greens.
4. Crush 3-4 cloves of garlic.
5. Grind the nuts into small pieces (almost “dust”).
6. Add nuts and greens for 7 minutes before being cooked.
7. Turn off the pan.
8. We leave the dish on the stove so that all components have time to give tastes to each other.

If you want to bring the dish as close as possible to the national Georgian one, correctly form a set of spices. Vessels should include: parsley, fresh cilantro, red pepper, Svanese salt, basil, dried coriander seeds, dill, mint, tarragon, Imereti saffron, sun hop.

How to cook chicken in Georgian with wine

Adding red wine to the chakhokhbili gives a piquant sourness, a subtle taste of grapes. Here everything will depend on the variety that you decide to add. Dry and semi-sweet wine, and even dessert wine, are suitable for cooking, but then chicken and vegetables will acquire sweetness, a light marmalade hue.

 

Achieving the correct result is very simple: 200 ml of wine is added at the stage of dry frying, and it is important to stew a little poultry in it. Only then vegetables, tomatoes are added to the chicken and the dish begins to languish in wine-tomato sauce until cooked. A dish with cheese cakes is served, and boiled green beans are often used as a side dish.

We supplement the recipe with mushrooms

If you add mushrooms to the recipe, you will try a new and very interesting chicken dish. Chicken in Georgian turns spicy, satisfying, unusual, thanks to mushrooms, which significantly increase the nutritional value of the dish.

How to cook mushroom chakhokhbili?

1. Fry any mushrooms with onions.
2. We will prepare the chicken for stewing by traditional dry frying.
3. Stew peppers and onions.
4. Finely chop the tomatoes.
5. Mix mushrooms, meat, vegetables.
6. Stew until cooked for 30 minutes.
7. Turn off the stove, add spices, herbs, leave the dish to languish.

Chakhokhbili with mushrooms is served with boiled potatoes, flat cakes from water and dough and sprinkled with fresh herbs.

With eggplant

In the season of vegetables there is an opportunity to modify the classic recipe. Very unusual, tasty and spicy chakhokhbili is obtained with the addition of eggplant. As a basis, you can take the basic recipe, and complement it with "little blue."

Everything is done simply:

• The chicken is fried.
• Eggplant cut into cubes.
• Vegetables stewed with tomatoes.
• Chicken, vegetables and eggplant are stewed together.
• 5-7 minutes before cooking, add herbs and spices.

Remember! You don’t need to cut the skin from young eggplants, but autumn vegetables of a later harvest can be bitter. This can be avoided if you pre-soak the vegetables in salted water or carefully peel the peeler.

With potato

Potatoes are often stewed with chicken, vegetables, spices, and such a stew does not need a side dish. Potatoes are added when the vegetables are already slightly cooked, the dish is mixed and brought to readiness. But here you need to boil the potatoes until half ready: in an acidic environment (and it is created by tomatoes) it takes longer to cook, but in the end it still remains solid in consistency.

As you can see, there are many variations on the preparations of the Georgian dish. The list can be supplemented if you add your favorite ingredients, adjust the number of spices. In a word, come up with your own corporate recipe.

Interesting fact! Did you know that the name of the dish comes from the Georgian word for hobbi, which translates as a pheasant. Since ancient times, pheasant has been the main ingredient in the dish. Over time, the word was transformed into chakhokhbili, and the pheasant was successfully replaced by a chicken. Although in Georgia to this day pheasants are fed for the sake of the classic ancient recipe, Chakhokhbili.