Classic chicken chakhokhbili recipe in the oven. Chicken chakhokhbili - best recipes

Juicy pieces of poultry fried with spices in tomato sauce, is a traditional Georgian dish that is enjoyed with pleasure in other countries. Initially, it was prepared only from pheasant, the national bird of Georgia, but now chakhokhbili is most often made from chicken, since pheasant is a very rare bird in our time. However, some housewives prefer chakhokhbili made from lamb, beef, turkey or duck.

Choosing products for chakhokhbili

Chicken is the best meat for, as it is soft and moderately fatty. Turkey makes the dish drier, while duck, on the contrary, is too fatty. It is advisable that the chicken be young and fresh, since the taste of a frozen poultry dish will be completely different. Select tomatoes that are dense and ripe at the same time, and the ideal seasoning is utskho-suneli, which contains blue fenugreek, which gives dishes a sweetish-nutty aroma. Instead of this rare spice, you can take the more familiar khmeli-suneli seasoning and flavor the dish with a pinch of fragrant saffron. You may also need wine for cooking, onions, bell pepper, garlic, herbs, hot peppers, oregano, dill, mint, tarragon and plum puree, which is used in classic Georgian recipes. It is permissible to replace tomatoes with tomato paste or sauce.

Preparing food and utensils

Cut the chicken into small pieces - first separate the legs and wings, cut each leg into 3 parts, and the breast into about 6 parts. You can prepare a dish with only dark meat or only white meat, it all depends on your taste and dietary preferences.

Next, blanch the tomatoes - put them in boiling water for 20-30 seconds, and then make a few cuts, and the skin will come away from the pulp on its own, without even having to put in any effort. Chop the onion into thin rings, chop the greens, finely chop the garlic and hot pepper, boil the plums in water and rub through a sieve.

We cook chakhokhbili in a cauldron or in any vessel with a thick bottom - in a saucepan, frying pan or duck pot. Pour vegetable oil into the bottom and add a pinch of salt; thanks to this trick, drops of moisture will not splash in different directions and will not burn your hands.

Cooking chakhokhbili correctly

Fry pieces of dark chicken meat in a hot frying pan, stirring constantly until it is half cooked, add white meat and continue frying - this is done in order to preserve the tenderness and juiciness of the breast, because if it is overcooked, it will turn out to be dry. According to tradition, the meat is first fried without oil, but as soon as it gets a golden brown crust, you can pour a little dry white wine into it, cover it with a lid and simmer over low heat. You should not replace wine with vinegar, otherwise chakhokhbili will taste too harsh and rough.

At this time, let's take care of other vegetables, for example, fry onions in a separate frying pan until golden brown. There is a small subtlety here - first the onions are fried in vegetable oil, and at the end of frying a piece of butter is added to it - for a delicate taste and aroma. Sometimes onions are added directly to the chicken, and in some recipes there is also fried bell pepper, which is also cut into rings. Cut the tomatoes into 4 parts and add them to the meat, not forgetting to add salt, this has a special meaning. The fact is that tomatoes contain acid, which softens tough meat fibers, resulting in dry meat becoming soft and tender. For greater juiciness, you can add a little tomato juice to the meat.

After some time, put the golden onion, utskho-suneli and two-thirds of the plum puree into the cauldron. immediately acquires a bright shade and a pleasant fruity aroma. Then all that remains is to put chopped chili pods, cilantro, fresh garlic and basil in it, while you should not spare the greens, but add them at the very end, when the fire is turned off. We leave the chakhokhbili in the frying pan under the lid for 20 minutes, and soon we will enjoy the amazing taste and aroma of the Georgian dish. By the way, chakhokhbili on a fire turns out even tastier than on a stove, because it is saturated with the aroma of smoke and acquires a smoky flavor. The dish is no less tasty when served in clay pots, which are placed in the oven to simmer.

How to cook chakhokhbili in a slow cooker

This cooking method is not much different from the classic one, we just need much less time, which we already don’t have enough. So, place all the ingredients in the multicooker bowl - 1.5 kg of chicken, chopped into portions, 4 blanched peeled tomatoes, cut into cubes, 2 large onions, chopped into half rings, 3 cloves of finely chopped garlic and 1 pod of hot pepper, freed from seeds Add to the contents 80 ml of semi-sweet red wine, a piece of butter weighing 40 g, basil and cilantro. Turn on the “Stew” program and cook the dish for 90 minutes. Let it brew and serve delicious Georgian chicken with any side dish.

Chakhokhbili with potatoes

Chicken stew with potatoes is an even more satisfying, nutritious and tasty dish than chakhokhbili with tomatoes and peppers. Chop the chicken into pieces and simmer in a frying pan under a closed lid for about 5 minutes, then remove the lid and drain the released meat juice. We continue to fry the chicken, periodically pouring juice over it, and when it is almost ready, add 5 onions cut into rings, 35 g of butter into the pan and fry for another 5 minutes. Finally, it was the turn to mix the meat with 4 coarsely chopped tomatoes and 4 boiled potatoes, chopped into large pieces. We stew the vegetables and meat, periodically pouring them with the water in which the potatoes were boiled, add to the dish 1 spoon of thyme, 3 crushed cloves of garlic, suneli hops, coriander, ground red pepper, saffron, cilantro, basil and parsley. Next, simmer the chakhokhbili on the fire for 5 minutes, let it brew and serve with fresh herbs and fragrant bread.

Chakhokhbili from beef

A beef dish is no less tasty than a poultry dish. Cut 0.5 kg of fatty beef into pieces and fry it in a frying pan, lightly sprinkling 1 tbsp. l. flour. When the meat is fried, add 3 heads of chopped onion to the frying pan, after 10 minutes - 0.5 kg of diced tomatoes, peeled, grated capsicum, salt and garlic to taste. Let the meat and vegetables simmer, then add an armful of any greens, bring to a boil and remove from the heat. The more greens in this dish, the tastier it is, and if we added green vegetables during the cooking process, before serving, you need to sprinkle chakhokhbili with another portion of dill, cilantro, parsley and mint.

Spices from the branded online store “Eat at Home”

Chakhokhbili with nuts, eggplants, pumpkin, zucchini, mushrooms and beans turns out very tasty. This dish can be served as a soup or a main dish - it all depends on the amount of liquid, and rice, pasta, buckwheat or potatoes are suitable as a side dish. Prepare chakhokhbili in different ways and look for your own recipe that can become your family’s signature dish! A

How to cook Georgian chicken chakhokhbili, classic recipe

Chakhokhbili is a delicious national dish of colorful Georgia. And Georgians know a lot about cooking meat and vegetable sauces! Take Georgian chicken satsivi, the legendary mtsvadi kebab or kharcho soup. Today I propose to cook Georgian chicken chakhokhbili. Initially, the dish was prepared from pheasant, but later domestic chicken became the main ingredient. The bird is cut into small portions, fried, and then stewed in a cauldron with vegetables. And at least appearance the finished dish is more reminiscent of a stew; in Georgian cuisine, like satsivi, it is usually called sauce.

Chakhokhbili is a very popular dish, and there are many recipes for its preparation. It’s like with Ukrainian borscht - each family has its own, most delicious and proven version of preparation. So I want to offer the most delicious recipe for the Georgian dish chakhokhbili that I have ever tried. This is a classic chakhokhbili recipe, slightly supplemented by Georgian chefs.

Ingredients (for a cauldron with a capacity of 3.5-5 liters):

• 1 large chicken (2 kg);
• 3 large or 6 medium tomatoes (1 kg);
• 6 medium onions (1 kg);
• 100 ml dry white wine “Chardonnay” or other;
• 150 g sweet and sour plums (8-9 medium pieces);
• 2 small bell peppers (200 g);
• 5 cloves of garlic;
• 30 g butter;
• 100 g cilantro or parsley;
• 5 g hot red pepper (1-2 rings);
• 1 tbsp. with a slide of utskho-suneli;
• 1 tbsp. with a heap of Imeretian saffron;
• vegetable oil for frying;
• ground black pepper or a mixture of peppers to taste;
• salt to taste.

Cooking Georgian chicken chakhokhbili, step-by-step recipe with photos

1. Wash the chicken thoroughly and pat dry with paper towels.

The chicken in the dish is used with bones, so we arm ourselves with a sharp knife or meat hatchet and start cutting it up. We separate the wings and legs from the carcass, cutting off at the joints. We cut the carcass lengthwise, dividing it into the back and breast. We will not use the back, it will be possible to cook soup or broth from it separately.

2. Cut the legs into 3 parts: first, separate the drumstick along the joint, then cut the thigh lengthwise into 2 more parts.

3. We cut the wings at the joints, each into 3 parts, but we will only use 2 parts. We also send the remaining wing trimmings to the soup set. We trim the fat from the carcass - it is excellent for frying.

4. Cut the chicken fillet lengthwise into 2 parts, and then crosswise into several more parts.

5. Pour a little odorless vegetable oil into the frying pan and heat it up. Lightly sprinkle the heated oil with salt so that it splashes less, and place the chopped legs and wings in the frying pan. Our task is for the chicken to grab the crust on top, but not release the juices. Therefore, fry it over high heat, without covering it with a lid.

6. When the chicken meat has set into an appetizing golden crust, turn it over and fry on the other side.

7. Lightly grease a large cauldron with vegetable oil and place the fried chicken pieces into it. In the same frying pan where the legs and wings were fried, now place the chopped chicken breast. The fact is that white meat is very tender in structure and quickly sets during heat treatment. Therefore, it takes a little less time to fry pieces with white meat.

8. Also fry over high heat until golden brown.

9. Transfer to the cauldron.

10. Fill with dry white wine “Chardonnay”.

11. Salt and pepper the chicken and mix. Cover the cauldron with a lid and leave the chicken to simmer in the wine, setting the heat to slightly less than medium.

12. Cut the skin of the tomatoes as shown in the photo.

13. Place the tomatoes in a deep bowl and pour boiling water over them. Leave for 10 minutes.

14. Place the plums in a saucepan, add 0.5 tbsp. water. Since we want concentrated plum flavor in the sauce, we don't need to add a lot of water. Cover with a lid and put on the stove, set the heat to minimum. Just in case, make sure that the water does not evaporate and the plum does not burn.

15. Drain the water from the tomatoes. Remove the tough skin with a knife.

16. Chop the peeled tomatoes.

17. By this time, the chicken had already cooked well and was saturated with the aroma of wine. Place the tomatoes in the cauldron, cover with a lid and simmer over medium heat.

18. The plum has become soft and released a little juice - it is ready.

19. Cool the plum a little and rub through a sieve. Set it aside, we will need it a little later.

20. How are we doing with Chakhokhbili? The tomatoes have already released their juice, the chicken is stewing in it, everything is fine. Lightly stir the dish.

21. While the sauce is simmering, prepare the sweet peppers. We clean it from the stalk and seeds, wash it and cut it into strips.

22. Cut the onion into thin slices.

23. In the frying pan where the chicken was fried, place the chopped chicken fat and, if necessary, add a little vegetable oil.

24. Add the onion, mix with a spatula and fry over medium heat until half cooked.

25. Add 30 g of butter to the onion.

26. Stir until the butter melts and remove the onion from the heat.

27. While we were preparing the onions, the sauce reduced a little and some of the liquid evaporated.

28. Add fried onions to the cauldron.

29. Fry the sweet bell pepper in a frying pan until half cooked.

30. Transfer the pepper to the cauldron and mix gently.

31. Chop red hot pepper very finely.

32. Pour pepper into the cauldron. Salt and pepper Chakhokhbili, add Imeretian saffron and utskho-suneli.

33. Stir a little, then add the pre-mashed plum puree.

34. Stir and turn the heat to minimum.

35. Chop the greens. Traditionally, cilantro is added to chakhokhbili in Georgian style. But it can be replaced with the usual parsley. Squeeze the garlic using a garlic press.

36. Remove the casserole from the burner and add herbs and garlic to the chicken sauce.

37. Mix immediately. In a hot dish, herbs and garlic will reveal their aroma. Leave the sauce to soak for another 10 minutes.

38. Georgian chicken chakhokhbili is ready. But it is advisable to serve the dish with a side dish, very tasty option will be which can be seen in the photo. Tender, juicy and incredibly aromatic chicken in tomato sauce is waiting for everyone to eat! Bon appetit!

The main difference between Georgian chicken chakhokhbili and stewed chicken is a special set of spices and the exact proportions of all components of the dish. But there are other tricks that housewives don’t mind knowing in order to properly prepare this tasty and satisfying dish.

In Georgia, this dish is familiar and very widespread: there are unofficial statistics according to which every second housewife in the country prepares this dish for dinner. Due to its simplicity and availability of ingredients, chakhokhbili has gained great popularity in other countries. Let's look at what the classic chicken chakhokhbili 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 pepper – 1 pod.
• Garlic – 4 cloves.
• Butter – 50 g.
• Salt to taste.
• Khmeli suneli – 3 tbsp. l.
• Greens - cilantro, basil, parsley - a large bunch.

Cut the chicken into small pieces, wash and dry thoroughly. Heat a thick-bottomed frying pan or saucepan and quickly fry the poultry pieces until golden brown. Dry roasting is an indispensable requirement for chakhokhbili; Georgians do not add oil! Cut the onion and bell pepper into half rings and fry in a separate frying pan in butter. Be careful not to burn the vegetables! Transfer them to the fried meat. Peel the skins from the tomatoes (this is easy to do by first pouring boiling water over them), and then cut them into small pieces and also add them to the meat.

The secret of the rich taste of the sauce is a mixture of tomatoes, sweet peppers, onions and garlic, herbs and the “signature” Georgian spice – suneli hops. The right sauce is very fragrant and you want to eat it on its own, dipping pieces of fresh bread.

Now put the saucepan, heat it well and leave to simmer over low heat for about 30-40 minutes. The meat should become soft, the vegetables should release their juice. 5 minutes before the chicken and vegetables are completely ready, add a large bunch of finely chopped herbs, hot pepper, garlic and spices. Let the dish brew for a while and serve with lavash flatbread.

Important! Under no circumstances 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 ones own juice. As for hot pepper, you can experiment here - add fresh, dry, or exclude it altogether if the dish is served to children.

Cooking a Georgian dish in a slow cooker

It’s easy to prepare Georgian-style chicken chakhokhbili in a slow cooker: this way you don’t have to keep an eye on the dish, the smart device will do everything for the hostess. To prepare, portioned pieces of chicken are placed on the bottom of a multi-bowl and poured with stewed vegetable sauce. Then everything is very simple: just turn on the “stew” mode and wait for the signal about the end of cooking.

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

Why can't you stew raw poultry right away? It tastes cooked and can fall apart into fibers, while the crust seems to seal the meat juice inside each piece, and the chicken remains whole.

Chicken breast with coriander

Chicken breast chakhokhbili can be called a new version of the classic Georgian dish. It is easier to digest and is suitable for anyone watching their weight. In this recipe, you can use a wine bite to add some spice, although only of the best quality.

How to cook a dish from breasts?

1. Cut 1 kg chicken breasts into large pieces.
2. Place in a saucepan with a thick bottom.
3. Add bay leaf, 50 ml water, 30 ml wine vinegar.
4. Bring everything to a boil and simmer until the liquid has completely evaporated.
5. Pour in 5 tbsp. vegetable oil.
6. Crush 4 cloves of garlic.
7. Cut 3 medium onions into half rings.
8. Add 3 large peeled tomatoes to the chicken.
9. Simmer the chicken with vegetables for 10-15 minutes over low heat.
10. 7 minutes before the end, add fresh cilantro or coriander seeds, previously crushed in a spice mortar.

Serve the dish garnished with fresh cilantro or parsley leaves boiled potatoes or fluffy white rice.

Georgian with egg

In their homeland, Georgian dishes often vary the recipe and one of the most common ingredients that people like to add to chakhokhbili is chicken eggs. This dish turns out to be more satisfying and does not need a side dish.

It is very simple to prepare this option, based on basic recipe. In the same way, cut the chicken into pieces, fry in a dry frying pan, simmer until cooked for 30-40 minutes. At the stage when herbs and spices are added, 4 eggs are broken into chakhokhbili, after which the dish is mixed. The dish is served with warm pita bread and a glass of dry wine.

With the addition of walnuts and tomatoes

It’s rare that a Georgian dish is complete without walnuts. The nut is highly valued there because of its high nutritional value and ability to change the taste of dishes. better side. The combination of nuts, tomatoes and chicken is a hallmark of traditional Georgian cuisine. Is it any wonder why chakhokhbili is often prepared with the addition of this ingredient?

It’s easy to prepare this option:

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

If you want to bring the dish as close as possible to the national Georgian one, create the right set of spices. Vessels should include: parsley, fresh cilantro, red pepper, Svan salt, basil, dry coriander seeds, dill, mint, tarragon, Imeretian saffron, suneli hops.

How to cook Georgian chicken with wine

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

Achieving the right result is very simple: 200 ml of wine is added at the dry frying stage, and it is important to stew the poultry meat in it a little. Only then are vegetables and tomatoes added to the chicken and the dish begins to simmer in wine-tomato sauce until cooked. The dish is served with cheese flatbreads, 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. Georgian chicken turns out to be spicy, satisfying, and unusual, thanks to the mushrooms, which significantly increase the nutritional value of the dish.

How to cook mushroom chakhokhbili?

1. Let's fry any mushrooms and onions.
2. Prepare the chicken for stewing using traditional dry roasting.
3. Sauté the peppers and onions.
4. Finely chop the tomatoes.
5. Mix mushrooms, meat, vegetables.
6. Simmer everything until done for 30 minutes.
7. Turn off the stove, add spices and herbs, and leave the dish to simmer.

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

With eggplants

During the vegetable season, it is possible to modify the classic recipe. A very unusual, tasty and spicy chakhokhbili is obtained with the addition of eggplants. You can take the basic recipe as a basis and supplement it with “blue” ones.

Everything is done simply:

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

Remember! There is no need to remove the skin from young eggplants, but autumn vegetables from a later harvest may taste bitter. This can be avoided by soaking the vegetables in salted water in advance or carefully removing the skins with a vegetable peeler.

With potatoes

Potatoes are often stewed together with chicken, vegetables, and spices, and such a stew does not need a side dish. Add potatoes 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 cooked: in an acidic environment (which is created by tomatoes), they cook longer, but in the end they still remain hard in consistency.

As you can see, there are many variations in the preparation of the Georgian dish. The list can be supplemented by adding your favorite ingredients or adjusting the amount of spices. In a word, come up with your own signature recipe.

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

Chicken chakhokhbili is a famous Georgian dish. This dish is a kind of stew made from meat and stewed vegetables. The recipe for this delicious dish was originally based on pheasant meat. These exotic birds used to live in large numbers in the mountains of Georgia. Nowadays the Georgian dish is prepared from chicken, tomatoes and other auxiliary products and spices.

The name of the dish comes from the Georgian word “khokhobi”, which means pheasant. As mentioned above, this dish was previously prepared from pheasant.

Nowadays pheasant is a rare bird, so Georgians have learned to make their favorite dish from chicken. Chicken meat is in no way inferior in taste to pheasant meat.

The main ingredients of the culinary masterpiece are chicken, tomatoes, and onions. If homemade chicken The local population has been growing them since time immemorial; tomatoes were brought to our mainland from America only in 1874.

And before that, chakhokhbili was prepared like this:

1. The pheasant was plucked and then roasted on a spit.
2. Separately, fry the onions in butter, then add a little water.
3. The bird, fried on all sides, was removed from the spit, cut into pieces and placed in a saucepan with onions.
4. At the end of cooking, the dish was seasoned with the following ingredients: pomegranate juice, vinegar, barberry.

Nowadays, the dish has changed slightly. It contained tomato and a lot of spices.

How to choose the right chicken for chakhokhbili

1. Young chicken 1-1.5 kg. It is better not to use homemade chicken, as it has tough meat.
2. Regarding broilers, you should choose a chicken up to 2 kg. This variety is tastier and more aromatic.
3. Chicken should be cut into large pieces so that the meat retains its taste and aroma.
4. Chicken should be cleaned of fat, skins and blood.

Simple and popular chakhokhbili recipes

How to cook chakhokhbili? Distinctive feature This dish is that the meat is fried without oil. This is done so that the chicken gets a beautiful golden brown crust.

Classic chicken chakhokhbili recipe

This recipe is the basis for modern modifications of the dish.

Required Products:

• chicken – medium size;
• tomatoes – 500 grams;
• carrot – 2 pcs.;
• onion – 3 pcs.;
• tomato paste – 3 tablespoons;
• Cahors - 1 glass;
• lemon – 1 pc.;
• Georgian spices: suneli hops, coriander, capsicum, bay leaf, cilantro, basil, dill;
• salt - to taste.

Step-by-step preparation of chicken chakhokhbili:

1. Take a chicken weighing 1.5 kg, wash it, remove bones and fat, and then cut it into pieces.
2. Heat a frying pan over a fire and put the meat in it. You should not add oil so that the pieces get a golden brown crust.
3. Wash the vegetables. Cut the carrots into strips and the onion into half rings.
4. Place the browned meat in a saucepan. And pour carrots and onions into the vacated frying pan, adding a little vegetable oil.
5. As soon as the onions have a golden hue, the vegetables should also be transferred to a saucepan. Simmer the ingredients under a closed lid over low heat for 20 minutes.
6. Salt the dish, pour wine into it, add tomato paste and spices. Leave the dish to simmer over low heat.
7. Take the tomatoes and pour boiling water over them so that the skin can be easily removed. Then cut the pulp into slices and place them in a saucepan. Simmer the chakhokhbili for another 15 minutes and then turn off the heat.
8. Before serving, decorate the meat dish with chopped herbs and place lemon half rings around the edges of the plate.

Georgian chicken chakhokhbili recipe

Georgian chicken chakhokhbili is distinguished, first of all, by the spicy taste characteristic of this region.

Required ingredients:

• chicken – 0.5 kg;
• onions – 4 pcs.;
• cream tomatoes - 6 pcs.;
• ketchup – 3 tablespoons;
• garlic – 5 cloves;
• butter – 1 tablespoon;
• adjika – 1 teaspoon;
• tarragon, cilantro, dill;
• salt, spices.

How to cook:

1. Wash the meat and cut it into large pieces.
2. Take a cast iron frying pan with a thick bottom, heat it well, and then put the meat in it.
3. The juice that comes out of the chicken should be poured into a separate bowl. And you should add chopped onions to the saucepan. Continue frying the dish in oil for 10 minutes.
4. Pour boiling water over the tomatoes and then easily remove the skin. Cut the tomato pulp into large pieces, and then add it to the chicken in the frying pan.
5. Grind the garlic through a garlic press and add this mixture to the saucepan. Put adjika and ketchup there.
6. Simmer the chakhokhbili under a closed lid for another 20 minutes.
7. Pour the previously drained juice from the chicken into a saucepan, add herbs, suneli hops, coriander and kondari, and boil for another 3 minutes.
8. Serve hot with sour cream.

Chakhokhbili from chicken in a slow cooker

The Georgian dish can be prepared in a slow cooker. It will turn out to be dietary and healthy. The calorie content of 1 serving will be about 280 kcal. Cooking time – 1 hour.

Ingredients needed for 6 servings:

• medium-sized chicken – up to 1 kg;
• onions – 2 pcs.;
• garlic – 3-4 cloves;
• bell pepper – 1 pc.;
• tomatoes – 200 grams;
• salt, pepper;
• suneli hops, coriander, dill.

How to cook in a slow cooker:

1. A whole chicken should be washed thoroughly, and all excess should be cut off from it: fat, skin. The washed chicken should be placed in a colander to drain excess moisture.
2. During this time, you should peel the onion and wash it with cold water.
3. Pour boiling water over the tomatoes and then peel off the skins. Then grind the tomatoes in a blender. Add bell peppers, peeled and cut into cubes.
4. The meat should first be fried until golden skin in a dry frying pan.
5. Place the fried meat in the multicooker bowl. Set the “fry-meat” mode, and then set the timer for 5 minutes.
6. Then transfer the meat to a plate, and add chopped onion, bell pepper and garlic into the bowl. Set the “frying-vegetables” mode. Sauté the ingredients in the slow cooker for 5 minutes.
7. Add meat to the vegetables, and sprinkle with herbs, seasonings and salt on top. Add tomato paste, suneli hops, bay leaf to the bowl and stir.
8. Set the “quenching” mode and the timer to 1 hour.
9. Place the finished dish on large portion plates. Sprinkle with herbs on top. Fresh lavash goes well with Georgian meat.

Other delicious chakhokhbili recipes

There are many different variations of the Georgian dish, which are not inferior in taste to the classic recipe.

Recipe with walnuts and beans

Required ingredients:

• chicken – 1.5 kg;
• walnut kernels – 100 grams;
• beans – 100 grams;
• tomatoes – 3-4 pcs.;
• onions – 4 pcs.;
• red pepper – 1 pod;
• salt, ground black pepper - to taste;
• herbs, spices.

How to cook:

1. Boil the beans for 2 hours over low heat, and during this time work on the chicken.
2. Wash the carcass and cut it into large pieces.
3. Fry the meat in a dry frying pan and then place it in a saucepan.
4. Cut the onion into half rings, place it in a saucepan and simmer in butter for 15 minutes.
5. Peel the tomatoes, cut into slices, and then place in a saucepan. Simmer for another 20 minutes.
6. Then open the lid, put in nuts, boiled beans, suneli hops, and salt.
7. Sprinkle the finished dish with herbs and serve hot.

Chakhokhbili recipe with potatoes and herbs

Required ingredients:

• domestic chicken – 1 kg;
• potato tubers – 4-5 pcs.;
• ripe tomatoes – 4 pcs.;
• oil “Oleina” – 50 grams;
• onions – 2 pcs.;
• dill – 1 bunch;
• hops-suneli and coriander - 1 teaspoon each;
• garlic - 2 cloves;
• mint – 1 sprig;
• cilantro, basil - to taste.

How to cook:

1. Rinse the meat and blot off excess moisture with napkins. Then chop the chicken into medium pieces.
2. Take a cast iron pan with a thick bottom and put the chicken in it. The meat should be stewed without oil - in its own juice for 5-7 minutes.
3. Peel the onion and chop it into half rings.
4. Pour boiling water over the tomatoes, and then peel them without any problems. Cut the tomatoes into cubes.
5. Open the lid of the pan where the meat is cooked and drain the liquid that appears. Then fry for another 5 minutes.
6. After the time has passed, add onion and a tablespoon of vegetable oil to the pan. Mix everything and leave on fire for 10 minutes.
7. Peel the potatoes and then cut them into cubes. Boil in a separate bowl.
8. As soon as the tubers are cooked, they should be added to the pan with the meat. We also add tomatoes and garlic. Mix everything and simmer for another 15 minutes.
9. Sprinkle with herbs and spices on top. The dish should not be served immediately. After turning off the heat, it should brew for another 30 minutes under the lid.

The best side dishes for meat dishes

Chakhokhbili can be consumed as an independent dish, as well as supplemented with a side dish. Best with meat dish vegetable side dishes are combined.

Vegetable stir-fry

Required ingredients:

Boiled rice with vegetables

Required ingredients:

• rice cereal – 400 grams;
• green peas – 300 grams;
• onion – 1 pc.;
• carrots – 2 pcs.;
• vegetable oil – 40 grams;
• salt, pepper - to taste;
• dill - 1 bunch.

How to cook:

1. Peel the carrots and onions and then cut them into cubes.
2. Take a deep frying pan, pour oil into it, and then fry the vegetables, stirring them.
3. Add peas to vegetables. You can use fresh or canned. Add bay leaf, seasonings, and salt to the saucepan.
4. Add rice to the stewed vegetables. Pour boiling water on top. There should be enough water so that the water layer rises 1 cm above the surface. This is approximately the thickness of one finger.
5. Wait for the water to boil, then cover the frying pan with a lid and set the heat to low.
6. Rice should cook for 20-25 minutes until all the water has been absorbed.
7. Mix the dish thoroughly with the vegetables and let it brew under a closed lid for another 30 minutes without the heat on.

To properly prepare chakhokhbili from chicken, you should follow these recommendations:

1. The chicken should be washed only with cold water.
2. It is better to stir the dish with a stainless spoon. Dishes made of silver, wood and cupronickel distort the delicate taste of the dish.
3. It is better to cook with fresh chicken rather than frozen. In the latter option, the meat will release a lot of excess moisture, which will distort the taste of the dish.
4. For cooking, it is better to choose dishes with a thick bottom. This design distributes heat better and also promotes uniform frying of the dish.
5. Chakhokhbili should not boil. It should simmer over low heat.
6. There is a misconception that the dish turns out tastier if you cook only the pulp - without bones. This is wrong. Bones give the dish a special taste, aroma and richness.

Cooking chakhokhbili is a very interesting activity. This dish will eloquently tell every gourmet about Georgia and its traditions!

According to the classic Georgian recipe, chakhokhbili is prepared from pheasants stewed in tomatoes with garlic and herbs. Unfortunately, I didn’t have pheasants on hand and I decided to replace them with chicken legs - I’m sure it turned out just as good. I recommend this cooking method to everyone - you will lick your fingers!

The first thing you need to cook real chakhokhbili in Georgian style is, of course, onions. We need to cut it into thin half rings.

Next, heat the butter in a frying pan and fry the onions until golden brown.

I cut each leg in half, heated a frying pan with olive oil and put the chicken in it.

Thoroughly fried the chicken legs on both sides.

Meanwhile, I took 3 tomatoes, poured boiling water over them and peeled the skins. I cut the tomatoes into cubes and added them to the chicken. In this form, you need to leave the dish to simmer under a closed lid for 10 minutes, adding black peppercorns.

After the chicken and tomatoes have been stewed, add the previously fried onions, salt, ground black pepper, suneli hops and adjika. Stir and simmer covered for another 5 minutes.

Meanwhile, finely chop the dill and cilantro, as well as 3 cloves of garlic and add it all to our dish. Stir and simmer covered for another 5 minutes.

Here is our chicken chakhokhbili and it’s ready. It is best served with rice or boiled potatoes.

Bon appetit!