Cooking chakhokhbili from chicken together with the author according to a recipe with photos

Prepared by: Bestpovar

01/21/2015 Cooking time: 2 hours 0 minutes

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An amazingly tasty dish that came to us from Georgian cuisine. The chicken turns out juicy, soft and spicy. But preparing chakhokhbili is surprisingly simple.

Georgian chicken chakhokhbili: 3 delicious recipes

Good afternoon, dear hostesses!

Today we will prepare a delicious, delicious dish of Georgian cuisine, it is called chakhokhbili.

We will have a classic recipe, as well as several Russian variations that have worked well.

We assure you, no matter what recipe you choose, it will turn out very, very tasty!

Ingredients

chicken - 800-1000 g
large onions - 2-3 pcs.
juicy fleshy tomatoes – 5 pcs.
plums - 4-5 pcs.
garlic - 3-4 cloves
white wine – 100 ml
a large bunch of cilantro (if you don’t like it, you can replace it with dill)
Utskho-suneli - 1 tl. (if you don’t find it, then khmeli-suneli)
salt, black pepper, hot red pepper - ground
vegetable oil
butter - 30 g

Preparation

Rinse the chicken and cut into large pieces. The skin can be removed if you do not want the dish to be too greasy.

The plums need to be washed, filled with water and boiled for a few minutes until soft.

Rub the prepared plums through a sieve. This way we will get a bright and fragrant plum puree.

You should get approximately 100-150 g of puree.

Tomatoes must be cut crosswise, pour boiling water over them and wait 20 seconds.

After scalding, the skin will come off very easily.

Remove the skins from the tomatoes and cut them into small cubes.

Cut the onion into half rings, chop the cilantro.

For those who don’t like it, but really want to cook chakhokhbili, you can use parsley.

But we must warn you that the dish will lose a little taste. Finely chop the garlic.

Place the chicken in a frying pan without oil and start dry frying. The chicken should release its juices and turn white on the outside. Salt and pepper it.

Pour white wine into the pan with the chicken. Simmer for 10 minutes with the lid open. The alcohol vapors should come out, but the taste will remain.

Add utskho-suneli to it. If you suddenly can’t find this seasoning anywhere, then add suneli hops, it’s certainly always available in stores.

Add tomatoes to chicken. Stir everything, simmer for 5-7 minutes with the lid open. The tomatoes should release juice.

Then cover with a lid and let the chicken simmer in vegetable juice until fully cooked.

The simmering time is approximately half an hour. If you have very large pieces, it can increase to 40-50 minutes.

Open the lid periodically and gently stir the contents. Make sure there is enough liquid in the pan.

If the tomatoes are large and juicy, then such problems do not arise. And if the tomatoes are “winter”, greenhouse, or dry, then you may need to add some water.

Meanwhile, prepare the onions. Fry it until lightly golden and when it is browned, add a piece of butter to it.

Stir constantly to prevent the onion from burning. It should turn out soft, golden, buttery.

When the onion is ready, place it in a common pan along with the plum puree, which will give the dish a wonderful fruity note.

Three minutes before readiness, add ground red hot pepper. Quantity to suit your taste.

When the dish is ready, add herbs and garlic at the last moment. Mix.

Ready! Extraordinary aroma! The chicken is tender and the vegetables melt in your mouth.

Chakhokhbili can be served as an independent dish in deep plates, sprinkled with herbs.

It is also often served with a side dish, boiled rice or with Georgian salads and Georgian wine.

Recipe for chicken chakhokhbili in a slow cooker

How to cook chakhokhbili quickly? Use the slow cooker recipe.

It’s tasty, light, and a great help for housewives who don’t have time, but still have a desire to eat deliciously.

Chicken chakhokhbili with potatoes

Another variation of this dish. Perhaps she is purely Russian. Well, a Russian person cannot live without potatoes!

And since our site is not dedicated to the intricacies of national cuisine, but to how to simply, quickly and tasty feed your family, this recipe suits us very well.

Chicken with walnuts recipe

Walnuts, due to their aroma and spiciness of oils, can easily replace “classic” seasonings for chakhokhbili, which are not so easy to find in “Near Doma” stores.

For preparation you will need:

chicken - adjust the quantity based on the number of people and their needs;
tomatoes - 4 pcs.;
onion - 4 heads;
butter - 50 gr.;
garlic - 1 head;
walnuts - 100 gr.;
salt and pepper to taste.

Preparation procedure:

1. Cut the chicken into large pieces and mix with onion, cut into half rings.

To obtain a fragrant stew, add garlic to this mass at the first stage. It will mix with butter during frying. Yes, yes, for this variation it is better to fry in butter. It will help to caramelize the ingredients and get a tender crust and the dish will be filled with a wonderful aroma.

2. About 20 minutes before the above components are ready, begin peeling the tomatoes. To do this, put them in boiling water, having first made cuts, and then, like a golf golfer, remove the peel. Afterwards, pass the tomatoes through a blender - to obtain a more delicate consistency, or cut into cubes - for a more familiar serving, and transfer to the frying pan with the chicken with onions and garlic.

3. Finely chop or grate the walnuts and add to the pan.

Transfer the mixture to a saucepan, add a small amount of water, salt and pepper. Simmer over medium heat for 20 minutes.

Georgian chicken chakhokhbili - classic cooking recipes

Chakhokhbili is a traditional dish of Georgian cuisine, which in its popularity is second only to shish kebab. Nowadays the classic recipe for the dish uses chicken, while in the original version wild pheasant was used as meat. Chakhokhbili is very similar to a stew, although there are many recipes for preparing this dish.

You need to cook chakhokhbili in a certain container; the best option would be a frying pan with a non-stick coating. It will be possible to fry chicken oil with the addition of a minimal amount of vegetable oil. Sauté pans are often used; the sauce will definitely not escape anywhere in them.

Another point is to properly cut the chicken. It is advisable to take a whole broiler carcass, it is juicier and fattier than other chicken meat. The carcass is initially cut into its component parts at the joints, then the meat is separated from the bones and cut into smaller pieces. It is important to preserve both skin and fat.

Georgian chicken chakhokhbili classic step-by-step recipe

The classic recipe for Georgian chicken chakhokhbili is stewed chicken with vegetables. Remember that you need to cook the main course, not the soup.

Calorie content – 285 Kcal per serving.

Ingredients:

Chicken – 1 piece
Onions – 3 pieces
Tomato – 4 pieces
Sweet bell pepper – 2 pieces
Chili pepper – 1 piece
4 cloves garlic
Tomato paste – 2 tbsp. spoons
Adjika – 1 teaspoon
Bunch of cilantro or parsley
Vegetable oil for frying
Khmeli-suneli – 0.5 teaspoon
Salt and pepper to taste

Cooking method:

Preparing the chicken. To do this, rinse it under running water, dry it with paper towels and cut it into small pieces.

Place the chicken in the pan. Add a few tablespoons of vegetable oil and a teaspoon of salt, close the lid and leave the chicken to simmer over low heat for 20 minutes.

While the chicken is stewing, start preparing the vegetables. Peel the onion, rinse it under water and cut it into half rings.

Pour a few tablespoons of vegetable oil into a frying pan, add the onion and fry it until golden brown. Add the fried onion to the chicken and continue to simmer.

Wash and cut the tomatoes into large pieces.

Add two tablespoons of tomato paste to the frying pan in which the onions were fried and fry it for 1 minute over high heat.

Reduce the heat a little and add chopped tomatoes to the tomato paste, simmer for 2 minutes, then add everything to the chicken and onions.

We wash the bell pepper, remove the seeds and cut it into small strips, then place it in the pan with the chicken. Add a spoonful of adjika there.

If necessary, add a little water to the pan so that there is enough for stewing. Don’t overdo it, chakhokhbili should not turn into soup.

Thoroughly wash the parsley or cilantro under running water, dry it and finely chop it. Add finely chopped hot pepper to the greens.

Add the mixture to the chicken and continue to simmer until done. Readiness is determined by the condition of the chicken - it should easily separate into pieces.

Add finely chopped garlic and spices to the finished dish, leave the dish to brew for 10 minutes. Serve, sprinkled with finely chopped herbs.

Georgian chicken chakhokhbili, recipe for slow cooker

Georgian chicken chakhokhbili, a step-by-step recipe with photos in a slow cooker turns out to be quite tasty. At the same time, all vegetables retain all vitamins and various nutrients.

Calorie content – 320 Kcal per serving.

Product composition:

Chicken – 1.5 kg
Onion - 4 pieces
Tomatoes - 4 pieces
Hot red pepper - 1 piece
Garlic - 4 cloves
Cilantro - 1 bunch
Basil - 1 bunch
Khmeli-suneli - 1 tbsp. spoon
Butter - 1 tbsp. spoon
Red semi-sweet wine - 0.5 cups
Salt - to taste

Features of cooking chakhokhbili

The recipe for the dish evolved over several centuries. Finally, chicken, peppers and tomatoes became the main ingredients.

Cooking has two features. Firstly, it is advisable not to use oil when frying meat. For these purposes, it is better to use a non-stick frying pan.

The second feature is the amount of onions. There should be quite a lot of it so that there is enough liquid to stew without adding water.

Source: https://vkusno-gotovit.ru/chahohbili-iz-kuritsy-po-gruzinski.html

How to cook chakhokhbili in a slow cooker?

If you want to cook “real” chakhokhbili, we recommend not to cook it in a slow cooker, since it will not be possible to fully fry the bird in it. But from the point of view of a healthy diet and the presence of contraindications (gastrointestinal diseases, cardiovascular diseases), a slow cooker is more suitable, because stewed dishes are easier to digest by the body.

For a delicious lunch you will need:

chicken - 1.5 kg. (the number of birds is calculated independently based on the needs and number of people);
tomatoes - 3 pcs.;
onions - 3 pcs.;
garlic - 1 head;
salt - to taste;
bell pepper - 1 pc.;
hops-suneli - 1 teaspoon.

Cooking variation:

1. Cut the chicken or poultry parts into large pieces. If desired, wipe with a napkin until the skin is dry. Place in the multicooker bowl and set the “Fry” or “Bake” mode. Don't forget to add a small amount of oil, which can be replaced with water if desired.

2. After the chicken is fried, add onion, cut into half rings, and garlic. It is best to pass the garlic through a press. Check the bowl periodically.

As soon as the onions acquire a golden color, proceed to the tomatoes.

3. Place the tomatoes in boiling water. Attention! Don't forget to make cuts that resemble an "x". They will help you remove the peel faster and not disturb the shape of the pulp. Peeled tomatoes, cut into large squares and add to chicken with onions.

4. Cubed tomatoes can be replaced with tomato puree. Simply pass the pulp through a blender.

5. Add suneli hops with salt and leave to simmer for 50 minutes. To simmer and get tasty juice, add at least 1.5 liters of water to the bowl.

Decorate the finished dish with herbs, and for added color, place the chakhokhbili on a sheet of lavash.

Chicken Chakhokhbili - 6 Simple Recipes (With Photos)

Looking for a budget meal for a large family? Chicken chakhokhbili is just what you need. The dish came to us from Georgia and was loved by many. Made from carcass parts with a delicious sauce. The article presents 6 varieties of the recipe, each of which you immediately want to cook.

The history of the dish, by the way, is very interesting. Such an unusual name appeared for a reason. Khokhobi translated from Georgian means pheasant. Previously, chakhokhbili was prepared from it. Over time, there were more chickens - it was easier to get them. Therefore, the type of meat in the usual stew changed.

This dish remains popular to this day. Well-known brands, for example, Miratorg, even began to produce it as finished products. True, the price in the store is not always satisfactory, so it is advisable to prepare chakhokhbili yourself.

The dish is stewed mainly in a cauldron. However, other cookware with a non-stick bottom will also work. It turns out great on the grill.

Pre-keep the chicken in the marinade for several hours. In this case, stewing in a cauldron over a fire will be closer to the original. It turns out to be premium food. Many people have been preparing chakhokhbili in their own way for a long time.

For example, Azerbaijani cuisine involves the addition of vinegar and margarine.

Chicken stew is traditionally served with rice. Moreover, it goes well with any side dish. You can also stew it immediately with your favorite vegetables: eggplant, zucchini, potatoes, etc.

Georgian chicken chakhokhbili: step-by-step recipe

Get to know the real Georgian chakhokhbili recipe. No technological maps or other regulations. I present a simple step-by-step description.

Let's prepare the components:

one small chicken, weighing 1-1.5 kg;
tomatoes - 4-6 pcs.;
onion - 3-5 heads;
3 cloves of garlic;
tkemali sauce - 3 tbsp. l.;
cilantro, parsley to taste;
khmeli-suneli - 1 tsp;
butter - 1 tsp;
vegetable oil for frying;
salt, pepper to taste.

On a note! Tkemali sauce is made with plums. Don't have such a gas station on hand? Simply boil fresh berries and puree them in a blender for a tasty and easy alternative.

Step-by-step preparation:

Cut off the lower part (drum and thigh) of the carcass. Then we divide it in half crosswise (along the joint). We remove fats.
We chop the legs into pieces. We divide large thighs in half. Should I remove the skin? It's a matter of taste here - leave it if you want or not. Georgians themselves advise removing the skin from store-bought carcasses.
Let's move on to the top section of the bird. We cut off the wings. We remove the smallest part of the wing. We divide the remaining portion in half. In other words, we leave only the edible fleshy parts for food.
Cut the fillet from the breast and divide it into pieces.
Chop the onions into half rings.
Pour boiling water over the tomatoes.
After 15 seconds, drain the liquid, rinse with cold water and remove the skin.
Remove the stems from the tomatoes.
Chop into cubes.
Finely chop the greens.
We clean the teeth from scales and chop them with a knife.
Place a deep bowl with a non-stick bottom on the stove.
Add oil and heat. The fire is strong.
Fry the carcass pieces on both sides until golden brown. It is recommended to send the bone parts first, then the fillet - the flesh cooks faster.
Add butter, onion, stir and continue frying.
Salt and pepper.
Simmer the onion for a few minutes.
Add tomatoes, add some salt, and add suneli hops. Use additional favorite seasonings as desired.
Reduce the fire to a minimum.
Simmer for 20 minutes.
At the end, pour in tkemali or a mixture of boiled plums.
Add greens and garlic.
Turn off the stove and cover the pan with a lid.
Leave the dish for 10 minutes.

Less than an hour - and an amazing lunch is ready.

Some people are interested in whether chakhokhbili is eaten cold or hot?

Mostly hot. There is another equally tasty similar dish in Georgian cuisine - satsivi. This is chicken with walnuts. Here it is consumed cold. Detailed recipe follow the link.

Chakhokhbili from chicken according to a classic recipe

This is perhaps the most delicious recipe for classic chakhokhbili. No hassles, and only the most delicious ingredients.

We will need:

half a kilogram of onions;
1.2 kg chicken;
garlic - 5 cloves;
tomatoes in their own juice - 800 g;
1 tbsp. l. tomato paste;
vegetable oil for frying;
50 g of greens;
100 ml oil;
glass of water;
salt, spices to taste.

Recipe description:

Chop the carcass into meaty pieces. Check the size to ensure they are comfortable for use.
Chop the onions into cubes.
Parsley and cilantro are taken from the greens on Chakhokhbili - finely chop the branches. Don't like these spices? Add at least a pinch - Georgian cuisine requires the addition of cilantro.
Chop the cloves into plates.
Peel the tomatoes and cut into pieces.
Place the prepared parts of the bird into a preheated saucepan - first with bones, then without.
Fry on both sides until golden brown.
Then add tomatoes. Let's put it out a little.
In a separate pan, fry the onion, then add the tomato paste. We'll do it a little later. Next, we send the mixture to the chicken pieces.
Add spices. Mix.
Add water and continue simmering for 20 minutes.
A minute before readiness, add the greens and garlic.

Don't rush to invite everyone to the table. Let the chakhokhbili brew for a little while - about 10 minutes. Let it absorb the spicy and garlicky notes.

Chicken chakhokhbili with wine

Such chakhokhbili, of course, is not suitable for a child. Despite the fact that alcohol-containing substances evaporate during the extinguishing process. But adults will definitely like it - the pieces are tender, soft and very juicy.

Let's take the components:

2 onions;
pepper, salt to taste;
2 tomatoes;
two chicken thighs;
oil for frying;
half a glass of dry white wine;
a bunch of cilantro.

Note! White wine can be replaced with red if desired. The main thing is that the drink is dry. Pour the remaining elixir into glasses - perfect for such a delicious dinner.

Preparation:

We take either ready-made cut thighs or a ham, which we divide into pieces.
Chop the onion into half rings.
Heat a frying pan with oil and add the poultry meat.
Fry, then transfer to another container.
In the same vessel, sauté the onion slices.
Blanch the tomatoes for literally half a minute maximum.
And immediately remove the skin. Then cut into slices.
Combine chicken with onions. Turn on medium heat and pour in wine.
Simmer for 40 minutes with the lid closed.
Pepper and add some salt.
Add tomatoes and cilantro.
Continue simmering for another 20 minutes.

Chakhokhbili with wine is ready. What's on the side? Serve with rice, zucchini, pasta - whatever you like. The dish remains delicious in any case.

In the same way, you can stew poultry without wine. With sour cream, for example. Follow the link to find 7 cooking options.

Recipe with potatoes

Chakhokhbili with potatoes and other vegetables is a quick recipe. It’s also very convenient, because a full meal is prepared in one cauldron.

Let's prepare a set of products:

bell pepper;
2-3 potatoes;
3 tomatoes;
100 g butter;
50 g of greens;
one medium carcass;
a pair of onions;
half a lemon;
3-4 garlic cloves;
salt, spices to taste.

On a note! Chakhokhbili is cooked in a cauldron or stewpan with thick walls.

Description:

Melt the butter in a Dutch oven.
Chop the onion into small cubes and fry until soft.
Then put it in a separate plate along with the butter.
We chop the chicken into medium-sized portions - cut off the bones (without meat) and fat.
We send it to the cauldron. No oil required. Simmer in its own juice for about 5 minutes with the lid on.
We drain the resulting liquid - we will need it a little later.
Then fry the carcass over medium heat until golden brown.
Add onion (along with oil), chopped garlic and juice of half a citrus.
Add heat and fry the ingredients for 5 minutes.
Chop potatoes with tomatoes and pepper into small cubes.
Then we send it to the cauldron.
Pour in the juice from the chicken that was drained at the beginning of cooking.
Add spices.
Simmer everything together under a closed lid for 10 minutes.
At the end of cooking, add finely chopped herbs.
Simmer for 5 minutes.

Let the dish sit for 10 minutes and place on plates. No side dish required here.

How to cook chicken chakhokhbili in a slow cooker

Interesting! Utskho-stsneli (ground blue fenugreek grains) is added instead of hop-suneli seasoning. However, it is not its analogue.

I present to you a more modern and convenient way to prepare chakhokhbili - in a slow cooker. The dish can be safely considered dietary, because it is prepared without frying.

https://www..com/watch?v=jaFsQIUoeOo

Pour boiling water over the tomatoes and set aside.
Let's start cutting the carcass. Place the pieces immediately into the multicooker bowl. Remove excess fat and skins.
We clean the peppers from stems and seeds. Chop into small cubes.
Let's return to tomatoes. Drain the water, remove the skin and finely chop. It is allowed to replace fresh fruits with canned pieces - as you like.
Chop the cilantro, garlic and chili with a knife. We put everything in one bowl. Add spices.
Turn on the multicooker, stewing mode. Set the time to 45 minutes.

Also try making chakhokhbili according to this recipe in a pot in the oven - you will really like it.

We don’t regret the onion vegetable. Don't be afraid to overdo it - Chakhokhbili loves a lot of onions.

How to cook a Georgian dish with adjika: video from Ilya Lazerson

The secret of preparing chakhokhbili is not in following the correct proportions according to the recipe, but in the ability to feel the taste with your fingertips.

In the video, Ilya Lazerson teaches how to cook not according to a plan, but with his soul. He explains all the necessary nuances and useful tips in clear and accessible language.

The result is an appetizing dish that you will definitely want to repeat.

Watch the video and write down the recipe.

Simple recipe with tomato paste

Tomato paste is an alternative to tomatoes in winter. In terms of usefulness, it is in no way inferior, but excessive sweetness can be considered a big drawback. Sweetness is unacceptable for Chakhokhbili. Spices will help get rid of it.

In this case, they cannot be replaced with walnuts - there will not be enough of them. Buy tkemali and its various variations, suneli hops and as many greens as possible, such as basil or cilantro. Don't forget the garlic. It will be the final “cherry” of the dish.

Ingredients:

poultry - the amount you need (by the way, instead of chicken you can use completely different types of birds);
onion - 4 heads;
water - 100 ml;
tomato paste - 100 gr.;
garlic - 1 head;
salt, pepper, oil for frying - to taste.

Preparation method:

1. Cut the bird into large pieces and, as in previous variations, wipe it dry and send it to fry in a frying pan. Don't forget to add oil. Any kind, both lean and creamy, will do.

2. Cut the onion into rings, mix with the garlic mass (to obtain it, pass the garlic cloves through a press) and send to the chicken. The readiness of the onion is determined by its transparency and golden color.

3. Dilute the tomato paste with a small amount of water, stir well and pour the resulting juice into the frying pan. By the way, tomato paste can be replaced with homemade ketchup. I’ll tell you how to prepare it quickly and tasty below.

Season the resulting mixture with spices and herbs and simmer over medium heat for 40 minutes until the pulp is ready.