Georgian chicken chakhokhbili - 8 step-by-step recipes

Option 1: Classic Georgian chicken chakhokhbili recipe

Chakhokhbili is not just stewed chicken with vegetables. The dish is rich, has a bright color and deep taste. For it to really turn out like this, you need to cook according to all the rules. Ideally, it is best to use skin-on poultry pieces. You can often find special kits for chakhokhbili or shish kebab on sale.

Ingredients

• 1 kg chicken;
• two peppers;
• 50 g butter;
• 20 g garlic;
• 5 tomatoes;
• 2 sprigs of basil;
• 20 g cilantro;
• 3 pcs. Luke;
• 1.5 tsp. khmeli-suneli;
• 1 pod of hot pepper.

Step-by-step recipe for classic Georgian chakhokhbili

Wash the chicken and, if necessary, if the pieces are large, chop. Next, the bird needs to be dried well so that no drops remain on the surface. Place the bird in a dry, hot frying pan and fry the pieces on both sides over high heat. There is no need to lubricate anything. Transfer the chicken to a stewing dish.

Melt the butter and reserve a piece. Cut the onion into half rings and fry. Bring to light transparency and transfer to the bird. Place the remaining oil and the chopped peppers into the frying pan and lightly fry, transfer.

We take large, fleshy, ripe tomatoes and peel the tomatoes. It is best to remove only the thin skin. To do this, put the tomatoes in boiling water. Let it sit for two minutes. Then you need to cool it sharply under the tap. Remove the skin and cut into small slices. Transfer to the chicken, lightly salt to provoke the release of juices, cover and simmer for half an hour. No water is added to chakhokhbili.

There is time to chop the peeled cloves of garlic and hot pepper. You can use half. We also chop basil and cilantro. Add all this to the chicken, add suneli hops, add salt, stir and let it simmer a little more, about five or seven minutes.

If there is no spicy pod, then simply add ground red pepper. Or we use real spicy adjika for taste.

Option 2: Quick recipe for Georgian chicken chakhokhbili

If you are short on time or want to make a dietary option, then a recipe for Georgian chakhokhbili from breast will come to the rescue. Within half an hour, a full-fledged dish will appear on the table, which can be served as is or supplemented with a light side dish.

Ingredients

• 500 ml tomatoes in their juice;
• 500 g chicken breast;
• 2 onions;
• 1 tsp. khmeli-suneli;
• 3 cloves of garlic;
• greenery;
• chilli;
• 4 tbsp. l. oils

How to quickly cook chakhokhbili in Georgian

Cut the onion into half rings. When using a large head, you can first cut into quarters and then into strips. We send it to fry in oil.

Dry the breast, cut into cubes and place next to the onion. Fry for a couple of minutes. It’s better not to fry this part of the chicken separately; it’s skinless and won’t get a nice crust in a dry frying pan anyway.

There is time to chop the tomatoes in their juice. Just cut them into pieces. If desired, replace with fresh tomatoes, just be sure to peel. Pour the tomato mixture over the breast and onions. Add salt immediately and simmer for ten minutes after boiling.

Grind hot pepper and garlic, chop herbs, prepare seasonings. We add all this after ten minutes of stewing, stir thoroughly and give the chicken another five minutes so that it is saturated with aromas and finally reaches readiness.

This is the simplest version of chakhokhbili, but if desired, you can complicate it by adding bell peppers, other vegetables, using complex sauces, mixtures of spices and dressings along with tomatoes.

Option 3: Georgian chicken chakhokhbili with tkemali

Recipe for one of the most delicious versions of Georgian chicken chakhokhbili. The special feature of this dish is tkemali sauce and some other ingredients. It is advisable to adhere to the specified proportions; you can only adjust the severity to your taste.

Ingredients

• 1.4 kg chicken;
• 1 pepper;
• 2 onions;
• 4 tbsp. l. tkemali;
• 300 ml water;
• 50 g parsley;
• 50 g cilantro;
• 7 cloves of garlic;
• 0.4 kg of tomatoes;
• 1.5 tablespoons of pasta;
• laurel, khmeli-suneli;
• hot pepper.

How to cook

We don't turn off the stove. Chop the onion and fry in the fat that has been released from the skin of the bird. If it is not enough, then you can add a little oil. Cook the onion until golden brown. Just let it go limp, then transfer it next to the chicken. Level the layer, no need to stir.

Remove the skin from the tomatoes, chop the tomatoes, chop the pepper into strips, chop the garlic and the hot pod. All this can be mixed together. Place on top of the chicken and onions. We fill it with a lot of greens. Water with salted water. Cover and simmer for 20 minutes.

Mix tkemali with tomato paste, add suneli hops, and place in a dish. Now you can stir it and add more salt. Simmer until the chicken is done.

If you don’t want to get a liquid dish, then stew the bird with vegetables in its own juice; if you wish, you can replace the water with tomato juice or simply pureed tomatoes.

Option 4: Georgian chicken chakhokhbili with carrots

Another recipe for Georgian chakhokhbili close to the classics with preliminary dry frying of the bird. This technique allows you to get the desired taste. Option with carrots and other vegetables.

Ingredients

• 4 red onions;
• 1.3 kg chicken;
• 0.5 kg of tomatoes;
• 1 tbsp. l. spicy adjika;
• 40 g butter;
• 2 carrots;
• 2 peppers;
• 20 g garlic;
• 50 g cilantro (more is possible);
• water as desired.

Step by step recipe

Boil water to peel tomatoes. Throw in the tomatoes for a few seconds, boil, and rinse under the tap with cold water. Peel the onion and cut it into half rings. Carrots can be cut into circles or strips, but we do not use a grater. We cut the pepper into half rings or also turn it into strips.

Dry the chopped chicken pieces. Place the bird in a wide frying pan and fry without fat. There is no need to reduce the heat, otherwise moisture will appear. Then we remove the chicken.

If there was little fat in the bird, then add oil to the pan after it. Throw in the red onion, and after a minute the carrots. Lightly fry and mix with chicken.

Add chopped pepper to the bird, then tomatoes, salt and pepper, you can add a little water if you want a liquid dish. Cover and cook for fifteen minutes.

Chop the garlic, chop the cilantro, prepare the adjika. Add all this to the chakhokhbili, stir and let simmer for another ten minutes.

It is better to cook chakhokhbili from fatty poultry; you can also use turkey. If the chicken is raised at home, it will take a little longer to stew due to its developed muscles.

Option 5: Georgian chicken chakhokhbili with potatoes

Not quite a classic, but quite common Georgian recipe for chakhokhbili with poultry. Potatoes add richness to the dish and eliminate the need for a side dish.

Ingredients

• 1.5 kg chicken;
• 4 potatoes;
• 5 tomatoes;
• 105 spoons of pasta;
• 4 onions;
• 500 ml broth;
• 4 tablespoons of oil;
• a bunch of cilantro;
• 1 tbsp. l. khmeli-suneli;
• 0.5 heads of garlic.

How to cook

Chop the chicken, dry it and fry it in a dry frying pan. Remove, add a spoonful of oil and lightly fry the onion. Pour over the bird.

Peel the potatoes and cut into small cubes. Add more oil to the pan, add the vegetable, fry for 5-6 minutes until almost done. Transfer to chicken.

Chakhokhbili tolerates the addition of any vegetables; you can change their quantity, but you should not completely replace tomatoes with paste or ketchup. Still, the dish must contain fresh or canned tomatoes.

Useful tips

Simple recommendations will help the dish become much tastier:

1. For a brighter and more saturated color, you can add tomato paste or ketchup to the composition.
2. If you use only chicken breast, the dish will turn out to be dietary. In this case, the cooking time must be reduced, since the breast becomes dry and tough during prolonged heat treatment.
3. No need to skimp on herbs and spices. In Georgian cuisine they are added to chakhokhbili in large quantities.

Potatoes in any form, buckwheat, vegetables are suitable as a side dish, but steamed rice harmonizes especially well with the sauce.

Georgian chicken chakhokhbili

Georgian chakhokhbili is a dish that has gained wide popularity in our country. It is quite simple to prepare, but you need to observe some nuances so that you get not just stewed poultry with vegetables, but real Georgian chicken chakhokhbili. A step-by-step recipe with photos will help even novice cooks cope with the task. You just need to remember that you don’t put any ketchup or tomato paste in chakhokhbili. A rich, aromatic sauce is obtained by cooking fresh vegetables - tomatoes, sweet peppers, onions, garlic. Be sure to use suneli hops as a seasoning; fortunately, you can buy it in any store. But as for hot red pepper, you can use dry ground pepper, but ideally take a fresh pod - it will give chakhokhbili a bright, rich peppery taste, very cheerful.

• 1 kg of chicken meat;
• 3 large onions;
• 2 bell peppers;
• hot pepper pod;
• 5-6 tomatoes;
• 1.5 tsp. khmeli-suneli;
• greens (cilantro or parsley);
• basil (optional);
• 4-6 cloves of garlic;
• 50 g butter;
• salt.

Chakhokhbili

Georgian chicken dishes are often presented as hot stews in their own juices, with a bright and slightly spicy flavor known as chakhokhbili.

What ingredients will you need?

For a complete, hearty lunch or dinner you will need the following products:

• 1 chicken carcass;
• 600-800 g of fresh tomatoes;
• 4-5 onions;
• 4-5 cloves of garlic;
• 2-3 sweet bell peppers;
• 1-2 pods of hot pepper;
• 2 tbsp. l. tomato paste;
• 50 g butter or ghee;
• 1 tsp. adjika;
• 0.5 tsp. seasonings ear-suneli;
• 1 tsp. freshly ground black pepper;
• 1.5 tsp. ground coriander;
• 1.5 tsp. salt;
• 1 bunch of fresh parsley and cilantro.

Step-by-step cooking process

First you need to cut the washed and dried chicken carcass into fairly large pieces that can be fried in a dry frying pan with a thick bottom and high sides. If there are no suitable dishes, then the chicken pieces should be transferred to a pan, lightly salted, add a little sunflower oil and simmer covered for 20 minutes.

1. Peeled onions need to be cut thinly into half rings and sent to stew with the chicken. At this stage, you can add butter or ghee for aroma and taste, as well as seeded hot pepper.
2. When the onion becomes completely transparent and soft, you need to add tomato paste and fry it with spices for 2-3 minutes.
3. Now you can add sweet bell pepper cut into thin strips to the chicken.
4. Then you should peel and chop fresh tomatoes in any convenient way, pour them over the chicken and simmer for another 15 minutes.
5. After this, you can add adjika, salt and the necessary spices to the sauce, thoroughly mix everything in the sauce, and continue to simmer the stew for another half hour.
6. At this time, you should chop the washed and dried parsley and cilantro, mix them with finely chopped hot pepper and garlic, lightly grind all the ingredients with a pinch of coarse salt. The prepared dressing should be added to the finished dish when the chicken is heavily boiled and begins to break down into fibers.

7. In 10 minutes. You should turn off the heat and wait another 15-20 minutes so that the chakhokhbili is saturated with aromas and cools down a little.

What can I add?

When stewing chicken, you can pour 70-100 ml of dry white wine into it, and add chopped nuts at the end of cooking.

Rules for serving dishes, decoration

The finished dish is best served warm. As a side dish for chakhokhbili, boiled potatoes, rice, corn porridge or vegetable puree are perfect, which will absorb the delicious aromatic sauce.

How to cook chicken chakhokhbili in Georgian style

1. If the chicken is whole, then cut it into portions. If you are using chicken legs, cut them into two pieces and remove the knuckle on the leg. Wash the chicken meat and dry it thoroughly. Then take a thick-walled saucepan, heat it well, lay out the chicken pieces and brown them. Do not use oil; the frying surface must be dry.

2. Cut both onions and peppers into half rings.

3. In a separate frying pan, after melting the butter, saute the onion until soft (that is, fry it over low heat, stirring so that it does not burn or become crispy). Transfer to the fried meat.

4. Then lightly simmer the pepper in the remaining butter (literally heat it for 3-5 minutes, stirring a couple of times). You also transfer it to the stewpan with the meat.

5. Make cross-shaped cuts on the tomatoes, place them in a deep bowl or saucepan and pour boiling water over them for one minute. Then quickly transfer them to cold water, let the tomatoes cool and remove the skins from them - they come off very, very easily.

7. During this time, chop the greens. If you don't like cilantro, replace it with parsley. Finely chop the hot pepper and garlic.

8. When the chicken becomes soft, add herbs, hot peppers with garlic and spices.

9. After 7-10 minutes you can turn it off. Chicken chakhokhbili will be ready.

Tender chicken meat, spicy tomato sauce and the divine aroma of this dish will conquer all members of your family. Georgian chicken chakhokhbili can be served even without a side dish, simply adding fresh vegetables.

How to cook delicious chakhokhbili in a saucepan?

Georgian chakhokhbili is a truly delicious meat dish with spicy and spicy notes. This dish can also be prepared in a saucepan. Sauce

it turns out a lot, and the lightly fried vegetables and meat cooked in the broth perform in a stunning ensemble.

Ingredients:

• Chicken (ham) – 800 g.
• Red bell pepper – 2 pcs.
• Tomato – 3 pcs.
• Bulbs – 3 pcs.
• Tomato paste – 1 tbsp. l.
• Cilantro – 1 bunch
• Greens (parsley, dill) – 1 bunch
• Garlic – ½ head
• Red hot pepper (pod) – 1 pc.
• Vegetable oil – 2 tbsp. l.
• Salt, ground pepper, paprika - ½ tsp each.
• Khmeli-suneli – 1 tsp.

Cooking process:

1. Wash the skinned chicken pieces and place them in a pan, pour cold water and put on the stove to cook. Remove the foam periodically.

2. Peel the onion, garlic and bell pepper. Rinse the tomatoes and herbs. Chop the pepper and onion finely. Remove the skin from the tomatoes and grind in a blender. Finely chop the greens, chop the cilantro separately.

3. Add salt, spices, and cilantro stems to the broth to add flavor.

4. Pour a little oil into a frying pan, add onions and peppers, and simmer over low heat for 10 minutes. Add tomato puree, paste and adjika, chopped hot pepper (very carefully with the quantity), keep on fire for another 2 minutes and remove.

5. Check if the meat is ready. Place the finished pieces on a separate plate to cool. Remove skin and bones and discard. Divide the meat into large pieces.

6. Leave the broth in the pan in a volume of ¼ of the height of the dish. Add prepared vegetables, pieces of chicken to it and put on fire, let it simmer for 10 minutes. Throw in the garlic, ground pepper and herbs. The dish should boil for three minutes, then cover with a lid and leave to brew for 5-10 minutes.

7. Chakhokhbili in Georgian is ready! Bon appetit!

Chicken chakhokhbili according to Georgian recipe

Type of dish - second

The country of the dish is Georgia.

Number of servings – 4.

Calorie content (per 100 g) –

Ingredients

• chicken carcass – 1.5 kg;
• fresh tomatoes – 6 pcs.;
• onions – 3 pcs.;
• garlic – 4 cloves;
• cilantro – 2 bunches;
• hot red pepper – 1 pc.;
• basil – 1 bunch;
• hops-suneli - 1 tbsp. l.;
• butter – 1 tbsp. l.;
• salt - to taste.

Buglama in Georgian

Juicy, tender chicken, cooked in its own juices in a sauce of ripe tomatoes with vegetables, can satisfy the most demanding taste requirements of gourmets, and will also appeal to those who count calories and watch their figure.

What ingredients will you need?

For a completely dietary and very satisfying dish you will need the following products:

• 2-3 pcs. chopped chicken fillet or breast;
• 3 onions;
• 2-3 eggplants;
• 2 pods of hot pepper;
• 3 sweet bell peppers;
• 800 g of fresh or canned tomatoes in their own juice;
• 5-6 cloves of garlic;
• 1 bunch of green onions;
• 3-5 tbsp. l. vegetable oil;
• 1 tbsp. l. khmeli-suneli seasonings;
• 1 tsp. freshly ground black pepper;
• 1 tsp. ground paprika;
• 1 large bunch of fresh cilantro and parsley.

Step-by-step cooking process

First you need to cut the chicken meat into small identical pieces, 3-4 cm in size.

1. Chicken pieces should be fried in parts in a dry frying pan to form a golden crust, sealing the juices inside the meat, set aside on a separate plate.
2. After this, in the same frying pan without oil, you can fry large pieces of eggplant and place on a plate.
3. In a hot frying pan, heat the refined oil and add the onion, chopped into small cubes, fry it, stirring occasionally, until light golden brown.
4. Then you need to return the fried pieces of eggplant and sweet bell pepper cut into strips to the pan, mix with onions and simmer for 5-7 minutes.
5. The hot chili pepper, cleared of seeds and stalks, should be cut into thin rings or small strips and added to the frying pan with the vegetables.
6. Now you can add the remaining spices, warm them well, stirring, for 3-5 minutes.
7. After this, you need to add finely chopped green onions, cilantro and parsley, simmer over medium heat, covering the pan with a lid, for about 2 minutes.
8. Then pour chopped tomatoes without skins over the vegetables, heat and return the fried chicken pieces to the sauce.

9. Now you need to simmer the dish over low heat for 15-20 minutes, covering the pan with a lid.

Rules for serving dishes, decoration

Before serving, chicken in vegetable sauce is generously sprinkled with finely chopped herbs and garlic, allowed to brew and cool slightly.

Chakhokhbili from chicken in a cauldron: step-by-step instructions

The classic recipe for making chakhokhbili from chicken involves adding wine, spices and a lot of herbs. Spicy and, at the same time, incredibly tasty meat goes well with a side dish that is neutral in taste.

• Rinse the chicken carcass under running cold water and cut it into small pieces. It is desirable that they be the same size. The bones can be removed or left - at the discretion of the hostess. Fry the chicken in a dry frying pan for about 15 minutes. Try to turn the meat often, otherwise it may burn. When the chicken is cooked through, transfer it to the cauldron.

1. Scald the tomatoes with boiling water and then peel them. Chop the flesh and place it in a cauldron with the chicken. Simmer over low heat for about 15 minutes.

1. Chop the onion into half rings and fry in butter until golden brown. Then add it to the cauldron with the other ingredients. Cover with a lid and simmer for about half an hour. If poultry is used, it will take longer to cook. It is necessary to control the amount of liquid. When it becomes small, you need to add boiling water or tomatoes. You can also use red wine (half a glass) to replenish fluid volume.

1. When the Georgian chicken is almost completely ready, add spices and chopped herbs to the dish. Mix all ingredients and simmer for about 12 minutes. During this time, the meat will be saturated with spices and acquire a unique taste.

Georgian chicken chakhokhbili is served hot. If you use poultry, the dish will be fattier and higher in calories. To add juiciness, you can simply chop more onions. Chakhokhbili is combined with rice, potatoes or served without a side dish.

Chakhokhbili in a cauldron on a fire

Chakhokhbili with tomato paste soaked in smoke turns out incredibly tasty.

Ingredients:

• chicken – 1 kg;
• salt;
• onions – 500 g;
• coriander;
• bell pepper – 250 g;
• vegetable oil;
• tomatoes – 1 kg;
• parsley – 30 g;
• chili – 2 pods;
• tomato paste – 60 ml;
• basil – 30 g;
• adjika – 20 g;
• cilantro – 30 g;
• garlic – 5 cloves.

Cooking method:

1. Cut the chicken into portions. Don't throw away the bones.
2. Pour boiling water over the tomatoes and remove the skins. Cut the pulp into arbitrary pieces.
3. Chop the garlic cloves. Chop the greens.
4. Cut the onions and bell peppers into half rings.
5. Hang the cauldron over the fire. Add oil and heat. Add chicken meat and fry on all sides.
6. Sprinkle onions. Close the lid and simmer for 5 minutes.
7. Add tomatoes, bell peppers, garlic and herbs. Add remaining ingredients. Mix. Place the chili whole without cutting.
8. Cover with a lid and simmer for 40 minutes, maintaining a constant fire in the fire.
9. Remove chili and serve hot immediately.

Chicken chakhokhbili in a slow cooker: cooking method

According to this recipe, preparing chicken chakhokhbili in a slow cooker is as easy as shelling pears. Only one bowl is used, into which all the ingredients are loaded one by one. It is known that a multicooker not only simplifies the life of housewives: the dishes it produces are aromatic and tasty.

Cut the chicken into portions and place in the multicooker bowl. Set the “Baking” or “Frying” mode, cover with a lid and set the timer for 5 minutes. There is no need to add vegetable oil.

Peel and chop fresh tomatoes, then add to chicken. If there are no tomatoes, you can safely use tomato paste. Chop the onion into half rings and add to the rest of the ingredients.

After this time, open the lid and transfer the chakhokhbili to another container or serving plates. The dish can be served.

Chicken chakhokhbili in the oven: cooking method

There is another way to prepare this Georgian dish - using the oven. The same ingredients are used as in previous recipes. The only difference is in the method of preparation.

Rinse the chicken thoroughly under running water and pat dry with paper towels to remove excess moisture. Cut the carcass into pieces, fry in a dry frying pan, without adding fat. 15 minutes is enough for a golden crust to appear. Transfer the chicken to a baking dish.

Scald the tomatoes with boiling water and peel them. Then cut the pulp into small pieces. Add tomatoes to chicken.

Peel the onion and cut into half rings. First fry it in a frying pan until golden brown. You can use a small amount of butter and fat left over from the chicken. Then place the onions on top of the tomatoes.

Add spices, salt.

Wash the greens, dry them, and then chop them. Add to other ingredients.

In addition to the classic one, there are other recipes for preparing Georgian chicken chakhokhbili. Some use potatoes, bell peppers and other ingredients. Based on your own taste preferences, you can add other spices, increase the amount of garlic, salt, and pepper. An invariable component of the dish is khmeli-suneli, without which it will not be possible to prepare chakhokhbili with its characteristic taste.

Chicken chakhokhbili is a traditional Georgian dish, for the preparation of which almost no oil is used. Meat and vegetables are stewed in their own juices, giving the dish a unique taste and aroma. Chakhokhbili is suitable even for those who are afraid of gaining excess weight, since it contains few calories. If you first remove the skin from the chicken before cooking, the calorie content will be even lower. Video: how to cook chakhokhbili from chicken

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.

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Georgian chicken chakhokhbili - 3 delicious step-by-step recipes

Many people have heard about such a dish as chakhokhbili, but they never knew exactly what its origin was, what the peculiarities of preparing this dish are and how to prepare it so that all guests eat it along with their plates. It is worth saying that this dish is quite budget-friendly, because it is usually prepared from chicken and it does not use bare breast or legs, but the whole chicken, cut into equally small pieces. This is very convenient, especially considering that stores often sell ready-made chopped chicken and you don’t have to waste time and effort on cutting it up.

This unusual dish came to us from bright Georgia. Initially, the dish was prepared from wild birds, with pheasant being preferred. The dish is classified as a camping-hunting dish, as it mostly includes only meat, and the whole carcass. A kind of waste-free production. Now the days of hunting have passed and therefore the most popular meat is domestic chicken, especially if they are kept at court. In addition, turkey or turkey, a nice duck carcass or even a goose are great. Although, some families like to cook chakhokhbili from game - partridge or quail.

As a rule, the dish is prepared without adding any extraneous vegetables such as carrots or potatoes. Only fresh tomatoes and garlic are used to create a rich tomato sauce; onions are also often added, which allows the dish to be stewed without adding water - in its own juice. Initially, wine was also added to the dish, but since it had to go through Soviet times and prohibition, now this ingredient has been forgotten by many. But in vain, because tomatoes began to be added precisely for the purpose of replacing red wine in the dish.

Chakhokhbili was usually prepared in a large cauldron, which made it possible to fry the meat over a fire without the use of additional fat. The meat was dry fried for about 15 minutes to form a crust and make the meat more tender. A great way to add rich flavor to a dish. Remember that this is an oriental dish, so most of its flavor comes from fresh cilantro, which is generously sprinkled on the finished dish a few minutes before serving. This ingredient is very important, so avoiding it is highly recommended. But if everything inside you is against this specific taste, you can replace it with parsley and ground coriander.