How to cook Georgian chakhokhbili from chicken

17

Updated: Galate

12/03/2014 Cooking time: 1 hour 0 min

Chakhokhbili from chicken with tomatoes is a national Georgian spicy dish. The chicken is cooked with lots of onions and tomatoes. It is good to use native spices when cooking.

Georgian chicken chakhokhbili - a classic recipe at home

This option can be called the basis for other varieties of the dish, which alone makes up a complete lunch or dinner. It is best to use fresh chicken for cooking. If you like it spicy, add green hot peppers.

I take the following set of products:

• not too large chicken up to 1.2 kg;
• 3 large tomatoes and onions;
• a bunch of fresh, lush green cilantro and basil;
• 4 cloves of garlic;
• a teaspoon of hops-suneli;
• salt to taste.

Sometimes I replace chicken with chicken legs. Because of this, the dish does not lose its taste.

Let's start preparing the dish:

1. Wash the chicken and dry it with a paper towel. I cut the bird into portions.

2. Place the frying pan over low heat and place the poultry pieces on it. Please note that I do not add oil to the pan. Fry the meat over low heat until golden brown. On average it takes 15 - 20 minutes. I reduce the heat, cover the pan with a lid and leave to simmer.

3. While the meat is fried, peel the onion and thinly slice it into half rings.

4. I don’t use butter when sautéing, but if necessary, I add a small piece of butter. This will prevent the vegetables from burning. As soon as the onion is browned, I add it to the bird.

5. Remove the skin from the tomatoes. It’s quite simple if you make a cross-shaped cut on each tomato at the place of the stalk, and then pour boiling water over it for a couple of minutes. Cool the vegetables slightly and the skins will come off easily. I cut the tomatoes into cubes and add them to the meat. Stew for 20 minutes.

6. I chop the garlic cloves and also add them to the dish.

7. Carefully wash the bunches of greens, chop them and add them to the meat and vegetables.

8. Simmer all together for 10 - 15 minutes. A few minutes before the dish is ready, I add seasonings. I mix everything thoroughly and let it brew for 5 - 7 minutes.

You can serve this dish with fresh Georgian lavash.

The sauce is the most important thing!

Real chkmeruli is not just fried chicken. Once ready, it needs to be stewed in a fragrant creamy sauce, which is made from garlic crushed in a mortar, salt, finely chopped cilantro and spices - black pepper, khmeli-suneli or utskho-suneli. Sometimes walnuts, adjika, ground coriander, mint, paprika, nutmeg, parsley and vegetable oil are added to the sauce. Seasonings are mixed with water and heavy cream or milk, after which the sauce is poured over the meat in a frying pan. By the way, some housewives prepare sauce from sour cream.

The chicken is stewed for about 15 minutes with the lid closed over low heat or baked in the oven in a heat-resistant form at a temperature of 180–190 °C for 15–20 minutes. If you have a slow cooker, you can cook in it too.

Chkmeruli is served either in a baking dish with bread and flatbreads, or on pita bread - it is convenient to scoop up the delicious sauce with pieces of bread.

How to cook chicken chakhokhbili in a slow cooker?

For lunch or dinner, you can cook chakhokhbili in a slow cooker. It won't take too long. In order to prepare all the ingredients, 10 minutes are enough, and the dish itself will take about an hour to prepare. But it will be so juicy and aromatic, you can simply eat your mind off!

Required Products:

• small chicken up to 1 kg;
• 300 g onions;
• 800 g tomatoes in their own juice;
• a bunch of fresh basil and cilantro;
• a teaspoon of dry chili pepper;
• spices: 2 tsp. dry coriander, 1 tbsp. l. salt, 2 tbsp. l. khmeli-suneli;
• half a head of garlic.

Cooking steps:

1. First of all, I cut the bird into pieces.

2. Set the multicooker to the “frying” mode. I put pieces of poultry into a container and cook until halfway through the cycle. There is no need to turn the meat over. If the device has a good steam vent valve, then I cook with the lid closed.

3. Cut the onion into half rings.

4. Halfway through the cycle, you can turn the poultry pieces over and add onions to them. I cook until the end of the cycle.

5. At the end of the program, add spices and crushed coriander grains to the bowl. I also add canned tomatoes, chopped herbs, garlic, and salt.

6. Mix everything thoroughly and set the “quenching” mode.

All you have to do is wait for the end of the program and the delicious meat dish is ready.

I serve either fluffy rice or green lentils as a side dish. I really like this combination. But of course it’s up to you to decide!

Description of preparation:

Chakhokhbili from chicken with tomatoes is a very tasty, aromatic and juicy dish; no water, oil or fat is used for its preparation.
If the frying pan allows you to fry the chicken without oil, then fry it in a dry frying pan; it will give off its fat. The tomatoes should also be quite juicy, because there are no others in Georgia. In winter I always add tomatoes in their own juice. Good luck and bon appetit! Purpose: For lunch / For dinner Main ingredient: Vegetables / Poultry / Chicken / Tomato Dish: Hot dishes / Chakhokhbili Geography of cuisine: Georgian

Cooking a Georgian dish: chakhokhbili from chicken with potatoes in a cauldron over a fire

A dish prepared according to this recipe will turn out tasty, satisfying, with the most tender meat and aromatic spices. And the “trick” will be that we will cook over a fire. I think everyone knows that food cooked over a fire is something incomparable, and it’s impossible to convey the taste simply in words. Try to cook this dish, you will definitely like it!

If there is no cauldron, then you can cook the dish in an ordinary thick-walled pan.

You will need the following ingredients:

• one chicken;
• 2 onions;
• 3 tomatoes;
• 1 sweet Bulgarian pepper;
• 5 cloves of garlic;
• 3 potatoes;
• half a lemon;
• 100 g butter;
• set of spices: hops-suneli, coriander, ground black pepper;
• a bunch of cilantro, dill and parsley;
• salt.

Put the cauldron on the fire and start preparing the dish:

1. Prepare the onion. We clean it and cut it into small cubes.

2. Prepare the meat. Wash it thoroughly, dry it with a paper towel and cut into portions.

3. Melt a piece of butter in a cauldron and fry the onion in it until transparent and soft. Transfer the fried vegetables to a separate bowl.

4. Place the poultry pieces in a cauldron, cover with a lid and simmer for 5 minutes. The fire should be small. The chicken meat should release its juices. Drain the resulting liquid into a separate container. After this, the heat must be increased and, turning the chicken pieces over, fry them until golden brown.

5. Place onions in the cauldron with the meat. Squeeze the juice from half a lemon and also add it to the bird. Throw in the pre-chopped garlic cloves. Simmer everything together for 5 minutes. The fire must be big.

6. Now you need to prepare the remaining vegetables. Peel the bell peppers and finely chop them, peel the potatoes and also chop them. Remove the skins from the tomatoes. This is easier to do if you pour boiling water over them. We cut the tomatoes into small cubes or simply add them whole to the meat, at your discretion. We put all these vegetables in a cauldron.

7. Add chicken juice to it, salt, and season with spices. Mix everything thoroughly and simmer covered for 10 minutes. Fire is medium. A few minutes before readiness, add chopped herbs.

Remove from heat and enjoy this delicious dish.

Step-by-step recipe for chicken chakhokhbili with walnuts in a pan

Thanks to walnuts, the dish acquires a piquant and amazing taste that everyone at home will appreciate. It's simply impossible to tear yourself away from the plate!

We will need the following products:

• large chicken;
• 5 large juicy tomatoes;
• 4 large white onions;
• 6 - 8 chili peppers;
• 100 g walnuts;
• 3 cloves of garlic;
• 100 g butter;
• 10 g fresh parsley and coriander;
• a glass of white wine;
• a third of a teaspoon of dried basil;
• salt.

Before we begin the cooking process itself, let's prepare the meat. To do this, the chicken must be thoroughly washed, dried and cut into pieces.

Now we start cooking using this technology:

1. Place the meat in a saucepan, add wine and simmer over low heat. 15 minutes. will be enough, it is important to stir it periodically.

2. After a quarter of an hour, remove the lid and simmer for another 10 minutes.

3. While the wine has not evaporated, you can prepare the onions. Peel it and chop it. You also need to prepare the chili pepper, remove the seeds and cut it into small cubes. Once the wine has evaporated, add the onion and chili to the meat. Add butter, stir. Simmer for about 5 minutes over medium heat.

You need to stir all the time, don’t forget!

4. Now you can add the tomatoes cut into small pieces. Stir the dish and simmer again for 5 - 7 minutes.

5. Walnuts must be chopped. To do this, it is convenient to pass them through a meat grinder or grind them in a blender. Finely chop the garlic. Chop the greens. Add nuts, garlic and herbs to the chicken. Now you need to mix everything again and you can turn off the fire.

Bon appetit!

Chkmeruli in pots with sour cream sauce

You can use a variety of sauce recipes for chkmeruli, such as sour cream. It makes the taste of the dish more vibrant and unusual!

Take the following ingredients:

• chicken thighs - 3 pcs.
• vegetable oil - 50 g
• sour cream - 150 g
• garlic - 0.5 heads
• walnuts - a handful
• ground red hot pepper - 0.5 tsp.
• cilantro - to taste
• salt and black pepper - to taste

1. Wash the chicken thighs, dry them and pour over the marinade made from vegetable oil and red pepper. Mix well so that the sauce is evenly distributed throughout the meat and leave for 15 minutes.

2. Place chicken pieces in a dry cast-iron frying pan, place pressure on top (lid and a pan of water or a weight) and fry for 10 minutes on each side until crispy.

3. Cut the pieces of meat in half and place them in several clay pots.

4. Finely chop the cilantro, garlic and walnuts. Place the ingredients in the skillet in which the chicken was cooked and lightly fry them for 1-2 minutes. Pour in sour cream and bring the sauce to a boil.

5. Pour the sauce into the pots with meat and bake in the oven for half an hour at 230°C.

Before serving, you can additionally sprinkle this aromatic dish with fresh garlic and herbs to make it even tastier!

Georgian recipe for cooking chakhokhbili with red wine in a frying pan

We will prepare today's treat with a small amount of alcohol, and as a side dish you can use mashed potatoes or rice, or you can do without a side dish at all!

I take the following products:

• chicken;
• 200 g canned tomatoes without skin;
• 2 onions;
• a bunch of cilantro and basil;
• red chili pepper;
• 3 - 4 cloves of garlic;
• 100 - 150 ml. red wine;
• olive oil for frying;
• salt;
• khmeli-suneli;
• a couple of sprigs of green onions.

This dish doesn't take too long to prepare.

Detailed description of the cooking process:

1. Wash the bird, dry it and cut into medium pieces.

2. Place the meat in a dry frying pan without oil and fry until golden brown. Prepare vegetables. Peel the onion and cut into half rings. Finely chop the garlic. Remove seeds from chili peppers and cut into small cubes. Add the prepared vegetables to the meat and simmer everything for 7 - 10 minutes.

It is important to remember to stir periodically.

3. Salt the dish, add the rest of the spices and tomatoes.

4. Pour red wine into the meat. If necessary, add a little water. The liquid should lightly cover the chicken. Simmer everything for about half an hour.

Add chopped herbs and serve.

Chakhokhbili in Georgian style with tomato paste, onions and carrots

This dish is prepared in a saucepan or deep frying pan with a non-stick coating. Thanks to the large number of vegetables, chakhokhbili turns out very juicy and tasty.

List of required products:

• chicken 1.5 kg;
• 500 g tomatoes;
• 3 onions;
• 2 carrots;
• 3 tbsp. l. tomato paste;
• a glass of dry red wine;
• 1 lemon;
• bunches of fresh herbs: cilantro, dill, basil, parsley;
• spices: red hot pepper, coriander, suneli hops, bay leaf;
• salt.

First of all, the bird needs to be washed and cut into pieces. Do not remove fat or skin. Wash carrots and onions and cut into large slices.

Then you need to do the following:

1. Place the frying pan on the fire and heat it up. I will fry it in a thick pan. Add meat and reduce heat. Fry the bird until golden brown crust appears. Transfer the meat to a separate container.

2. Place vegetables in a hot frying pan and lightly fry them.

3. Take a saucepan. Place meat and vegetables into it. Cover with a lid and set the heat to low. Simmer for 15 minutes. Add salt, all the spices, pour in the wine and add tomato paste.

4. Set the heat to minimum and cover the dish tightly with a lid.

5. While everything is stewing, you can do the tomatoes. They need to be peeled. To do this, I cut them and scald them. I cut the tomatoes into slices and add them to the meat.

6. I simmer for half an hour. The tomatoes should be completely dissolved in the dish.

At the end I add greens and serve.

Step by step recipe

This chicken just melts in your mouth, and it’s impossible not to try it. After all, Georgian chefs are the best in the world!

You will need the following products:

• chicken thighs - 4 pcs.
• cream - 100 ml
• water - 3 tbsp. l.
• butter - 100 g
• garlic - 5 cloves
• fresh cilantro - 20 g
• salt, black pepper, khmeli-suneli - to taste
• lavash - for serving

1. Rinse the chicken thighs well, pat dry and cut in half. Wrap them in cling film and beat them with a special meat mallet.

2. Rub the chicken with butter (50 g) and salt, leave for half an hour to marinate.

3. Melt the butter in a heavy-bottomed cast-iron frying pan and place the chicken on it. Cover it with a suitable sized lid and place something heavy on top, such as a pan of water.

4. Fry the chicken for 15 minutes on one side and 15 minutes on the other. Check doneness by piercing the meat with a knife. If the juice comes out pink rather than clear, fry it on each side for another 10 minutes.

5. Chop the cilantro and garlic, mix with salt, black pepper and suneli hops. Mix seasonings with cream and water. When the chicken is ready, pour the sauce over it and simmer for 15 minutes with the lid closed.

Serve chicken with pita bread or white bread. If you have a large family, there will be no trace of meat and sauce left!