Bird

Chakhokhbili from chicken


Ingredients for Chakhokhbili Chicken

Ingredients for cooking Chakhokhbili from chicken:

  1. Chicken 1 pc.
  2. Onion 6 pcs.
  3. Tomatoes 1 kg.
  4. Tomato juice (or adjika) 1 cup
  5. Olive oil 3 tbsp. spoons

Greenery:

  1. Parsley 1 bunch
  2. Dill 1 bunch
  3. Thyme dry 1 tbsp. a spoon
  4. Dry cilantro (or 1 bunch of fresh) 1 tbsp. a spoon
  5. Dry basil (or 1 bunch fresh) - 1 tbsp. spoon to taste

Spices and seasonings:

  1. Red pepper 1 tbsp. a spoon
  2. 4 cloves of garlic
  3. Mint 0.5 tbsp. spoons
  4. Tarragon 0.5 tbsp. spoons
  5. Coriander seeds 1 tsp
  6. Suneli 1 tsp
  7. Saffron 1 teaspoon
  • Main Ingredients Tomato, Chicken
  • Serving 6 servings
  • World Cuisine

Inventory:

Cutting Board, Knife, Frying Pan or Stewpan, Casserole, Bowl, Plates, Cutlery

Cooking Chakhokhbili from chicken:

Step 1: Special chicken processing.

Well-fed young chicken from about a kilogram to a half in weight must first be thoroughly washed in water. If time allows you, you can even soak it for 10 minutes. Next, with a sharp large knife for meat, cut it into small parts: remove the fillet and breast, then cut off the wings and drumstick. Subsequently, we separate the hips, and divide the remaining dorsal part into 4 parts. The specificity of chakhokhbili is that the bird is cooked in its own juice, without the addition of oil or water. But for this we need a pan with a thick bottom or stewpan. A cauldron may come up. We put the chicken pieces in a very hot pan, reduce the heat to a minimum and fry the meat for 5 minutes under the lid. It is important to carefully monitor that it does not burn. Although it should be well browned and put out a little. Next, remove the lid and, adding a little water, fry the meat for another 10 minutes.

Step 2: Add vegetables and spices.

You can prepare greens and vegetables even at that time, while the chicken is fried. What needs to be done: we must peel the tomatoes. To do this, pour peeled tomatoes with boiling water, and then easily separate the skin from the pulp. Pulp, removing seeds and stalk, cut into cubes. Peel the onion, rinse and cut into half rings. Rinse fresh herbs in water and chop finely. Peel the garlic, wash and cut into small slices. Before laying vegetables, add a little salt to the chicken. Next, add a little olive oil and lay the onions in the meat. Stew the dish with it for another 5 minutes. Then pour adjika or tomato juice, then chopped tomatoes and garlic. All the contents are pepper and mix thoroughly. We cover the pan with a lid and stew the meat with vegetables under the lid for 30 minutes, sometimes it is necessary to mix the mass. Next, add chopped herbs and spices, after which the chakhokhbili is cooked under the lid for another 10 minutes.

Step 4: Serve Chakhokhbili from chicken.

In the end, we’ll blow meat and add salt to the sauce. If necessary, add more to taste. We insist when the fire is off, the dish in the covered state for another 5 minutes. Serve with a slice of lemon and decorate with a sprig of greenery. As a side dish, mashed potatoes or rice are good. Good appetite!

Recipe Tips:

- - If you do not have several seasonings available, then you can cook chakhokhbili without them. Often in shops you can see a Georgian mixture of spices. Pay attention to it, most often they have most of the additives indicated in the recipe.

- - If you use adjika in cooking, then consider its severity. You may need to add a little less pepper or garlic. Try the dish all the time and be guided by everything else with your individual taste and preferences in food.

- - Chakhokhbili from chicken is perfect as a roast on a casual table, and also fits well into the holiday menu. Moreover, such meat is easily digestible and rather low in calories. In this regard, it can often be used in your diet.