Chicken chakhokhbili in a slow cooker recipe with photos

Chakhokhbili from chicken in a slow cooker - an appetizing dish of Georgian cuisine will delight lovers of delicious food.

Almost any recipe from any national cuisine can be prepared in a slow cooker. Due to the fact that each model has a special “Stewing” mode, which resembles the process of cooking food over low heat, or simmering in an oven.

It is this mode that preserves the maximum amount of vitamins in products, and besides, you can cook with it without using vegetable oil, which is very important for those who have a chronic disease or are on a diet.

The principle of preparing chakhokhbili is “dry frying”, due to which the chicken is fried in its own fat, and the dish turns out tastier. And the taste of the added vegetables in this case will be noticeably brighter, the most important thing is a sufficient amount of onion. Other vegetables can be added to taste, it could be carrots or even green beans.

But the most important thing this dish requires is spices and tomato sauce. In summer, ripe, fleshy tomatoes are used, and in winter, canned tomatoes in their own juice are recommended for cooking.

Ingredients :

Chicken thighs – 10 pcs.
Onions – 4 heads
Tomatoes – 6 pcs.
Sweet pepper – 5 pcs.
Coarse sea salt, freshly ground pepper
A large bunch of greens – cilantro, parsley
Spices – suneli hops, nutmeg, ground paprika

How to cook:

1 The multicooker should be set to the “Frying” mode in advance; for other models that do not have such a mode, “Baking” is suitable.

2 Wash and dry the chicken thighs; as soon as the multicooker is hot, place them in a bowl and fry until golden and crispy.

3 Cut the onion into thin half rings and add them to the chicken. Leave to fry for 5 minutes.

4 Sweet peppers are cut into thin slices, tomatoes into large pieces, like for a salad.

5 Vegetables are added to the onions and chicken, a couple of glasses of water, salt and spices are added.

7 After the program is completed, add chopped herbs, you can add chopped garlic, and turn on the “Warming” mode for an hour to let the dish simmer.

It is recommended to serve chakhokhbili with boiled rice, plenty of vegetables and salad.

Georgian style in a slow cooker

The dish under discussion came to us from sunny Georgia. But few people already remember its origin. It’s worth preparing a treat at least once according to a traditional recipe with all the required seasonings. It will include: 800 g of chicken meat, 4 garlic cloves, salt, onion, 4 tomatoes, carrots, a pinch of saffron and suneli hops.

Any cut of meat will do. Convenient to use feet. And fillet will allow you to reduce the calorie content of the dish.
In the “Frying” program, chicken pieces are fried on all sides until golden brown.
Next, add pieces of skinless tomatoes, onion cubes, chopped garlic and thin slices of carrots.
Together, the components are fried for 8-10 minutes. Spices and salt are poured into the bowl last.
All that remains is to add half a glass of water and cook in the “Porridge” program for 60-70 minutes. The lid can be closed.

It is delicious to serve the appetizing meat with vegetable gravy hot. You can complement it with a light salad or assorted pickled cucumbers, tomatoes and peppers.

Delicious chicken chakhokhbili in a slow cooker - cook and enjoy the dish

The popular Georgian dish “Chakhokhbili” has long been prepared not only in Georgia, but also in many other countries.
The rich taste and aroma of herbs will not leave anyone indifferent! Initially, chakhokhbili was prepared from pheasant meat, but nowadays it is most often made from chicken. The multicooker allows you to prepare both a classic version of chakhokhbili with fried meat and vegetables, and a dietary one - with stewed chicken soaked in tomato sauce and seasonings. So everyone will choose for themselves what suits them best.

And here you will learn a recipe for preparing equally tasty beef and potatoes in a slow cooker.

Another meat dish is chicken thighs in a slow cooker, the recipe for which you will find here.

Multicooker recipe

This useful kitchen unit is good because you can quickly prepare almost any dish, including dishes from national cuisines. In particular, chakhokhbili from chicken with potatoes in a slow cooker is made without much difficulty and tastes just as good as when prepared in the traditional way. The ratio of products is as in the previous recipe. The cut carcass is quickly fried using the frying or baking mode. Then add the onion and cook until transparent. Next, potatoes are placed in the bowl, which should also be fried. After it, grated or cut into small cubes tomatoes are introduced, the unit switches to stewing and the time is set to 1 hour. 10-15 minutes before the end, add herbs and spices, and when the process is complete, crushed garlic. When all the ingredients are collected, the multicooker is set to heating mode for a quarter of an hour. All!

Ingredients for preparing traditional chicken chakhokhbili

For this dish, it is best to choose a larger chicken carcass, weighing at least 1.2 kilograms. It is also acceptable to use fillet, but in their homeland chakhokhbili is prepared exclusively from the whole carcass. The finished food will sell out very quickly, and it is better to take care in advance about the possibility of additional portions.

So, to prepare chakhokhbili you will need the following products and spices:

1 chicken weighing from 1.2 kilograms;
6-7 fresh tomatoes;
5 cloves of garlic (large);
4 large onions;
half a glass of dry white wine;
4 tablespoons sunflower oil;
fresh greens (cilantro, basil, parsley, etc.);
half a teaspoon of khmeli-suneli;
¼ teaspoon saffron;
a pinch of ground hot pepper;
salt - to taste.

Chicken chakhokhbili with sour cream

Cooking time: 95 minutes.
Number of servings: 6.
Kitchen appliances: frying pan, slow cooker and blender.

Ingredients:

chicken drumsticks – 600 grams;
tomato – 3 pieces:
sour cream – 210 grams;
onions – 3 pieces;
carrots – 2 pieces;

sweet pepper – 1 piece;
fresh cilantro – 1 bunch;
salt;
Khmeli-Suneli spice mixture.

Recipe

Fry the chicken until golden brown in a dry frying pan.
Cut the onion into half rings and add to the chicken.
Grate the carrots and add them to the chicken.
Grind the tomatoes in a blender.
Cut the sweet pepper into small cubes.
Place everything in the slow cooker. Add chopped cilantro.
Add salt and suneli hops.
We dilute the sour cream with a small amount of water and pour it into the slow cooker.
Turn on the “Stew” option (60 minutes).

How to cook chakhokhbili from chicken?

First you need to wash the chicken carcass and cut it into pieces. The smaller the cuts, the more convenient it will be to put them in the slow cooker, and the dish will be prepared better. Turn on the “Frying” mode, select the “Meat” product and heat the vegetable oil in a bowl for 5 minutes. Add chicken pieces and fry them for 30 minutes, turning a couple of times.

It's time to fry the chicken in a slow cooker; it's time to start preparing other ingredients. The onion must be finely chopped, the tomatoes cut into medium-sized cubes, and the skin does not need to be removed. But if you prefer a dish without skins, then put the tomatoes in the sink and pour boiling water over them - the skins will come off very easily. Chop the garlic and herbs with a sharp knife.

Selecting a cooking mode

Then put the onion in the slow cooker. Fry with meat until an appetizing alluring smell appears. In this case, there is no need to interrupt the “Frying” program - it will still run for 12 minutes. After 5-7 minutes, add garlic and tomatoes. Pour in the wine.

Changing cooking mode

The use of wine does not at all make this dish unsuitable for children, since all the “degrees” are evaporated during the stewing process. But the amount of hot pepper and garlic should be reduced if your family has small children.

Traditional chakhokhbili is great for a hearty family lunch, or as a hot dish on a holiday table.

How to cook chakhokhbili chicken in a slow cooker

Ingredients:

Chicken – 1 pc.
Tomato – 700 g in its own juice
Khmeli-suneli – 0.5 tbsp.
Salt - to taste
Coriander – 0.5 tbsp. seeds
Black pepper – 1 tsp. peas
Onions – 350 g
Sweet paprika – 0.5 tsp. ground
Greens - to taste

Preparation:

To prepare chakhokhbili chicken in a slow cooker, we need chicken, tomatoes in their own juice, suneli hops, salt, coriander seeds, black peppercorns, onions, ground paprika, and herbs.

First you need to prepare all the ingredients. Among the spices for chakhokhbili, it is better to take coriander seeds and black pepper. Whole spices provide more flavor than ground spices. Place pepper and coriander in a mortar and grind to medium crumbs.

Peel the onions and cut into half rings. Puree the tomatoes in their own juice in a blender. Instead of canned tomatoes, you can use fresh ones, removing the skin before using. Here you can watch a video on how to easily and quickly remove the skin from fresh tomatoes.

Rinse the chicken and dry with a napkin. Cut into portions. The ridge may not be used to prepare chakhokhbili. It makes an excellent broth for first courses.

Place the chopped chicken pieces into the multicooker bowl. We do not use sunflower oil for frying. Turn on the “frying” program for 15 minutes. Fry the chicken for 7 minutes without turning.

After 7 minutes, turn the chicken pieces over, add chopped onions and spices. Fry for another 8 minutes, stirring occasionally.

At the end of frying, add pureed tomatoes in their own juice. Mix. Cover tightly and run the “stew/meat” program for 20 minutes. If you cook in a regular multicooker without a pressure cooker function, the simmering time should be increased to 60 minutes.

The aromatic chakhokhbili chicken is ready in the slow cooker.

When serving, sprinkle the chicken generously with chopped herbs. You can use cilantro, basil, parsley or dill.

Chakhokhbili with stewed chicken

This method of preparing chakhokhbili will appeal to those who for some reason do not want to eat food fried in oil. Stewed chakhokhbili has a low calorie content, is easily digestible and is an excellent dish for dinner.

To prepare we will need:

whole chicken;
1 large onion;
1 clove of garlic;
1 sweet bell pepper;
200 grams of tomatoes;
1 teaspoon chicken seasoning;
Bay leaf;
any fresh herbs;
khmeli-suneli - to taste;
salt - to taste.

Then close the lid of the multicooker and set the “Stew” mode for an hour. Sprinkle the finished dish with herbs, mix and leave in the bowl of the device for another 5 minutes. Then divide into portions and add more greens on top.

The types and amounts of spices can be varied in a dish depending on personal preferences. Of course, it is advisable to use seasonings from Georgian cuisine. As for tomatoes, it is better to use fresh fruits in season and “locally produced”; in the cold season, imported tomatoes are almost tasteless and can deprive the dish of the proper taste. In this case, the use of high-quality tomato paste is justified.

Mashed potatoes or spaghetti are a wonderful side dish for chakhokhbili.

Chicken chakhokhbili in a slow cooker recipe with photos (Polaris, Redmond, Panasonic)

Georgian cuisine has always been famous for its very aromatic and spicy dishes, with a large number of the most vibrant seasonings, spices and herbs. Chakhokhbili is considered one of these national dishes.

In fact, it is a stew made from poultry, currently chicken and formerly pheasant. The required ingredients for this dish are onions, garlic, spices, and tomato sauce. The remaining vegetables are bell peppers, and each housewife adds carrots at her own discretion.

In Georgia, chicken chakhokhbili is eaten without any side dishes, simply dipping pieces of lavash into a delicious spicy sauce and enjoying the taste of tender chicken meat soaked in tomato and spices. Well, in our country it is customary to cook potatoes or cereals as a side dish.

To facilitate the cooking process and obtain a delicious dish that is not just cooked on the stove, but properly stewed, it is best to use an indispensable multicooker. Any model will do: Plaris, Redmond, Panasonic, Philips...

Ingredients for chakhokhbili in a slow cooker:

chicken or chicken fillet – up to 1 kg whole or 0.5 kg fillet
onions – 1 pc.
vegetable oil (sunflower or olive) – 3 tbsp. spoons
tomatoes (medium) – 2-3 pcs.
water – 1 multi-glass
seasoning (Caucasian or khmeli-suneli) - to taste
garlic – 2-3 cloves
pepper, salt - to taste
greens (fresh parsley, basil, cilantro) – 1 bunch

Chakhokhbili from chicken in a slow cooker - recipe with photo:

To prepare chakhokhbili, it is preferable to use domestic chicken. Cut the chicken, cleared of remaining feathers and stumps, into small portions. If you have chicken fillet, we also cut it into medium-sized pieces. I use chicken drumsticks, which need to be washed and skinned first. We cut the onion according to personal preferences - it can be in the form of cubes or half rings.

Cut each tomato into 4 parts. You can first scald the tomatoes and remove the skin, but this is not necessary. Then put the tomatoes in a blender and puree them.

Usually, when preparing chakhokhbili, they use tomato paste or tomato juice, but we will replace tomato paste with tomato puree.

Press the garlic cloves onto the cutting board with the flat part of the knife and then chop. Pour oil into the multi-cooker bowl, lay out the prepared chicken pieces and set the device to the “Baking” mode for 20 minutes.

After 10 minutes, add garlic and onion to the chicken and continue to fry for another 10 minutes. Then add water, tomato puree, also add spices, and salt and pepper to your taste. We switch the multicooker (in my case Redmond) to the “Stew” mode, and the timer is 40 minutes.

It is best to add greens 5 minutes before the end of the cooking process.

Fragrant and spicy chicken chakhokhbili in a slow cooker is ready! Serve it to the table, not forgetting to put on the plate not only chicken meat, but also an incredibly aromatic vegetable gravy.

Bon appetit!

Chicken chakhokhbili: cooking in a slow cooker

National Georgian cuisine can surprise you with many delicious recipes. One of the most popular meat dishes in Georgia is chakhokhbili. Traditionally, it was prepared from pheasant meat, which was fried and then simmered in a frying pan over low heat for a long time. Modern housewives have moved away a little from the old rules and have gotten used to cooking chakhokhbili from chicken in a slow cooker. Fortunately, a wide range of functions of modern multicookers, such as Redmond, Polaris, Panasonic, allow you to fry and stew using one bowl, significantly reducing cooking time, and maximizing the beneficial properties of products. Chakhokhbili in a slow cooker turns out very soft, juicy and aromatic, and the cooking process is much simpler. Below is a step-by-step description of how to cook chakhokhbili using a slow cooker.

Chicken chakhokhbili with mushrooms

Cooking time: 90 minutes.
Number of servings: 6.
Kitchen appliances: multicooker and frying pan.

Ingredients:

chicken drumsticks – 600 grams;
mushrooms – 200 grams;
tomato paste – 75 grams;
onions – 2 pieces;

water – 350 ml;
salt;
Khmeli-Suneli spice mixture.

Recipe

Fry chicken drumsticks in a dry frying pan until browned.
Finely chop the mushrooms and onions.
Fry in a frying pan for 7-8 minutes.
Place the chicken, mushrooms and onions into the slow cooker.
Mix tomato paste with water. Pour into the slow cooker.
Add salt and suneli hops.
Turn on the “Extinguishing” mode (60 minutes).

Good advice

If you come across dry meat, you can fry it in butter.
It is best to add spices before completing the cooking process.

When you don’t have a slow cooker, use the chakhokhbili recipe.
If you don't eat pork, be sure to try beef Azu. For those who prefer a richer taste of the dish, pork Azu is suitable. For those who only eat diet foods, you can try cooking Azu from turkey. Friends, share your experience of cooking chakhokhbili in a slow cooker.

Other meat recipes

Minced beefsteak

Pork steak

Beefsteak with egg

Beef steak

Beef Goulash

Enjoy reading!

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Step-by-step recipe for chicken chakhokhbili for modern housewives

The main secret of cooking is the use of ripe and fleshy tomatoes, spicy Georgian seasonings and high-quality meat. The classic method involves stewing meat in natural tomato sauce. It is not recommended to replace fresh vegetables with tomato paste: the taste will suffer significantly, and the cooking time will remain approximately the same. Tomato juice will give the chicken juiciness and tenderness. If you want to get real Georgian chakhokhbili as a result, you need to use only fresh products.

To prepare chakhokhbili we need the following ingredients:

Large bell pepper – 100 grams (1 piece)
Tomatoes – 600 grams
Chicken – 1 kilogram
Onions – 300 grams
Salt - to taste
Bay leaf 1-2 leaves
Hot pepper – 2 pods
Garlic – 3-4 cloves
Khmeli-suneli - a pinch
Vegetable oil for frying
Herbs: parsley, cilantro, basil

The first step is to rinse the vegetables, herbs and chicken.
Cut the chicken meat, remove the bones and skins, leaving only the pulp. Chop into small cubes and place in a heated bowl. If you are using a Redmond multicooker, then almost all models from this company have a “Frying” mode. Polaris or Panasonic uses the “Universal Chef” or “Bake” modes. It all depends on the model of the device. The main task is to fry the chicken pieces in oil until golden brown, then transfer the chicken to a separate bowl. Next you need to make the tomato sauce.
The skins of the tomatoes are completely removed. To do this, immerse the vegetables in boiling water for 5 minutes. Then peel the tomatoes from the film and cut into cubes, leave for a while so that they release their juice well.
Peel the onion and chop into half rings of medium thickness. Fry in the fat left over from the chicken for about 5 minutes.
Peel the sweet bell pepper, remove the stem and cut into strips. The fruit is very large; it will be more convenient to first cut it in half and then into strips. Add the pepper to the onion and fry for another 4-5 minutes.
After the vegetables are slightly fried, mix them with pieces of meat. Switch the “Frying” mode to “Stewing”. The time is set to about 30-40 minutes.
While the meat is simmering in vegetable juice, you need to prepare spices, hot peppers, garlic and herbs. Remove the seeds from the pepper and chop finely. Peel the garlic, crush and chop. Add a pinch of khmeli-suneli, garlic and hot pepper to the bowl. Gently stir the dish and simmer for about 3-4 minutes. During this time, seasonings and garlic will saturate the chakhokhbili with a unique aroma.
Sprinkle with herbs and let the dish simmer for another minute. Then turn off the multicooker.

Knowing how to cook chakhokhbili, it will not be difficult to surprise your guests with your culinary skills. The recipe is described step by step and does not involve any special difficulties. The main cooking function is performed by a multicooker; it will not allow the meat to dry out or burn.

A good side dish for chakhokhbili is mashed potatoes prepared with milk, sour cream or cream. It's a matter of taste, as you like. Or you can simply boil a few whole potato tubers, sprinkle with dill and serve separately as a snack. Thick tomato sauce combined with chicken is already a complete dish. Whether to add a side dish to it or serve it with Georgian flatbread is at the discretion of the hostess. Either option will make a hearty and tasty lunch or dinner.

You don't have to use a whole chicken; chicken thighs or drumsticks work great. Below is a step-by-step recipe for aromatic chakhokhbili from chicken thighs. It is also based on a classic Georgian recipe.

How to cook chicken in a slow cooker in Georgian style

Chakhokhbili is a unique meat dish. It is perfect as an everyday meal, but is also often prepared for holidays, such as New Year, Christmas or birthdays. The national dish from Georgia can be prepared in a slow cooker at home. Many brands of multicookers are suitable for the process - Redmond, Polaris, Panasonic. Each has its own mode, so be sure to take this factor into account.

The secret of delicious chicken chakhokhbili in a slow cooker lies in juicy, ripe and aromatic tomatoes, as well as special Georgian seasonings and, naturally, fresh meat. Real Georgian chakhokhbili is prepared exclusively in natural tomato sauce. Replacing fresh vegetables with semi-finished products threatens a loss of taste - the dish becomes less aromatic and rich. If you want to learn how to cook chakhokhbili chicken in a slow cooker, our article was created for you. We will look at the simplest, but at the same time interesting and tasty recipes so that you can pamper your loved ones with a truly amazing meat delicacy.

Recipe No. 1. Classic recipe for chakhokhbili in Georgian

For preparation you will need the following components:

Chicken meat – 1 kg (it is better to use fresh meat);
Tomatoes – 500 g (give preference to fresh and fleshy fruits);
Bell pepper – 1 piece (you can use red sweet pepper to give the dish a piquant taste);
Onions – 300 g;
Hot pepper - at least 2 pods, otherwise the dish will not receive the proper flavor;
Garlic – 4 large cloves;
Bay leaf – 2 small leaves;
Greens – 200-300 g (cilantro, basil, parsley or any other aromatic greens to your taste will do);
Vegetable oil (needed for frying vegetables);
Salt, hops-suneli to taste.

Cooking should begin with hygienic cleaning. Greens and vegetables need to be washed. Wash the meat, cut off the skin and remove the bones, and then cut into small portions.

Step-by-step preparation of chakhokhbili in a slow cooker

Roasting meat. The cut portions should be placed in the heated bowl of the multicooker and left for 15-20 minutes by turning on the “Frying” mode (usually found in all Redmond models) or the “Universal Cook” or “Baking” mode. It is important that the chicken is fried until golden brown. Then transfer the fried meat to a separate bowl and start preparing the sauce.

Preparing the sauce. 90% of the taste of chakhokhbili depends on how correctly you can prepare the sauce. First of all, peel the tomatoes. Dip them in hot water for 5 minutes, then remove from the film and cut into small cubes.
Peel the onion and chop it into half rings. There is no need to make rings that are too thin, a medium cut is enough.
Pour sunflower oil into a heated frying pan, add onion and fry until golden brown. By the way, when frying, you can use the fat that was formed during the cooking process of meat. This will make the onion even more rich and flavorful.
While the onion is frying, cut out the core of the pepper, wash it to remove the grains and cut it into thin strips. Add the pepper to the onion and fry for 6-7 minutes.
Add meat to the resulting mixture, and then add tomatoes, spices, garlic and leave to simmer for another 5-6 minutes.
Completion. Once the dish is ready, sprinkle it with herbs and let it simmer for a few more minutes. Afterwards, you can turn off the multicooker.

Chakhokhbili from chicken thighs with adjika

For preparation you will need the following ingredients:

Chicken thighs - 1.2 kg
Onions – 4 medium onions
Tomatoes – 5 – 6 pieces
Garlic – 3 – 4 cloves
Adjika (dry mixture) - 1.5 tsp.
Saffron - a handful
Salt to taste
Ground red pepper (hot) - to taste
Parsley - a few sprigs
Coriander beans - a small handful
Oil for frying

Remove skin and bones from chicken thighs, rinse and dry with a napkin. If the thighs are very large, they should be cut diagonally, but small thighs can be left whole.
Peel the onion and cut into half rings. Place the onion in the preheated multicooker bowl and fry in the “Fry” mode until slightly golden brown, 3-4 minutes.
Add chicken thighs to the onions, stir and leave to cook at the same rate. This will allow the meat to release its juices and the dish will begin to simmer.
At this time, you need to prepare the tomatoes. To remove the skins from tomatoes, they need to be immersed in boiling water for 4-5 minutes. Then remove the skin and finely chop. Add chopped vegetables to chicken and onions. Simmer for about 35-40 minutes.
Peel the garlic, crush it with a knife and chop it, so it will release the aroma better. Finely chop the greens. Add adjika, herbs and garlic 3-4 minutes before readiness. Sprinkle with saffron and coriander, salt and pepper. Mix everything carefully. Serve hot. According to this recipe, chakhokhbili is made from chicken; in a slow cooker it can be made from lamb or other meat.

Another, no less tasty, recipe for chakhokhbili involves adding potatoes. That is, it is not served as a separate side dish, but is present in the dish itself. The meat is simmered in tomato juice along with potatoes for about an hour.

Chicken chakhokhbili with wine

Cooking time: 100 minutes.
Number of servings: 6.
Kitchen appliances: multicooker.

Ingredients:

chicken drumsticks – 1 kilogram;
tomatoes - 3 pieces;
onions – 3 pieces;
garlic – 3 cloves;
fresh basil - 1 bunch;

butter – 30 grams;
hot red pepper – 1 piece;
red wine – 100 ml;
fresh cilantro - 1 bunch;
salt.

Recipe

Wash the tomatoes, pour boiling water over them and peel the skins.
Cut the tomatoes into small cubes.
Chop cilantro, basil, garlic and onion.
Wash the pepper and chop it finely.
Place the ingredients in the slow cooker.
Pour in the wine. Add butter.
Add salt.
Turn on the “Stew” option (90 minutes).

Chakhokhbili with potatoes

Medium potatoes – 5 pcs.
Chicken - half a carcass
Tomatoes – 5 pcs.
Onions - 1 pc.
Salt
Khmeli-suneli
Black pepper
Basil
Cilantro
Parsley
Garlic – 2 cloves

The amount of herbs and spices is taken depending on personal taste preferences.

Wash the chicken meat, remove bones and skin. Cut the chicken into small pieces and place in a multicooker bowl preheated in the “Fry” mode. Fry until golden brown.
Cut the onion into half rings and add to the meat.
Peel and cut the potatoes into cubes, add to the chicken with onions and fry until golden brown.
Blanch (remove the skin) tomatoes, chop and add to vegetables and meat. Switch “Frying” to “Stewing” mode, cook for about 40 minutes (+ - 10 minutes)
3-5 minutes before readiness, add spices and herbs.

Traditional Georgian cuisine has given the world many delicious dishes. One of them is Chakhokhbili. It is not difficult to prepare, and the ingredients used in the recipes are the most affordable ones. To get this culinary masterpiece, you don’t need to spend a lot of time, and the use of modern household appliances will greatly simplify the whole process. A little culinary experience is enough to understand how to cook chakhokhbili from chicken in a slow cooker.

Chicken chakhokhbili with potatoes

Cooking time: 75 minutes.
Number of servings: 5.
Kitchen appliances: multicooker.

Ingredients:

chicken drumsticks – 5 pieces;
onion – 1 piece;
garlic – 4 cloves;
potatoes - 6 pieces;

pureed tomatoes – 400 grams;
fresh cilantro – 1 bunch;
salt;
Khmeli-Suneli spice mixture.

Recipe

Place the chicken in a slow cooker.
Turn on the “Baking” option and lightly brown the drumsticks.
Cut the onion into half rings and add to the meat.
Cook until the onion is transparent.
Cut the potatoes into cubes.
Place the potatoes in the slow cooker and fry for 6-7 minutes.
Add mashed tomatoes.
Turn on the “Stew” option on the multicooker (60 minutes).
Chop the garlic and cilantro with a knife.
15 minutes before the end of the program, add cilantro, salt and suneli hops.
After the end of the program, add garlic.
Leave in keep warm mode for 20 minutes.

How to cook chicken chakhokhbili in a slow cooker

Traditionally, chakhokhbili is cooked in a frying pan, however, with the advent of such useful equipment as a multicooker (Redmond, Polaris, etc.) in most homes, cooking has become noticeably simpler. Although this does not mean that you can press one button and, having turned on the required mode, wait for the treasured Georgian food. First you need to carefully prepare all the ingredients. The main component is poultry meat. True Georgians used to prepare this dish from wild pheasant, but frequent hunting of these fauna representatives quickly reduced their population.

Since that time, the eyes of Eastern chefs have turned to the most affordable meat - chicken. Classic recipes for Georgian dishes do not involve the use of vegetable oil, which cannot but please people on diets. The side dish for chakhokhbili is served neutral - rice or potatoes, since during cooking it will be necessary to use a lot of hot, piquant spices.

If you don’t want the result to be just stewed meat, but a classic Georgian dish, then before you use chicken recipes in a slow cooker, you need to learn some secrets:

Before using a multicooker (no matter what brand, Redmond or Polaris), be sure to fry the poultry in a frying pan without oil.
You can fry onions in the fat extracted from the meat.
If possible, avoid using store-bought tomato paste. Make sauce from fresh tomatoes.
A Georgian dish should contain a lot of onions.
Do not add water during cooking - the moisture should be natural (from vegetables).
When setting the table, be sure to serve lavash with the dish.

Classic recipe for chicken chakhokhbili in a slow cooker

To prepare a Georgian dish according to a classic recipe in a slow cooker, prepare the ingredients:

poultry meat – 2 kg;
hot red pepper – 1 pc.;
butter – 0.5 tbsp. l.;
basil, cilantro - a bunch;
tomatoes – 5 pcs.;
garlic – 3 cloves;
hops-suneli - 1.5 tbsp. l.;
onions – 2 pcs.;
salt - to taste;

The process of preparing chakhokhbili in a slow cooker from chicken for 4 servings:

Wash the chicken, dry it, cut it into pieces and fry a little in a frying pan.
Blanch fresh tomatoes with boiling water, remove the peel, and finely chop the pulp.
Peel the onion and cut into half rings.
Wash the greens and chop finely.
Do the same with the garlic cloves.
Process the pepper by removing the seeds and stem, and cut into small slices.
Place the chicken, the rest of the ingredients, and the butter one at a time on the bottom of the bowl.
Add spices and stir.
Set the “Quenching” program for an hour and a half (the machine will set the temperature itself).
Serve as soon as time is up.

How to make chakhokhbili from Georgian chicken in a slow cooker

Georgians love to experiment with dishes and add a large number of vegetables and all kinds of seasonings to the classic recipe. For example, the ingredient could be bell peppers, carrots, beans and even mushrooms. To prepare chakhokhbili in a chicken/chicken slow cooker for six servings, you need the following:

chicken – 1 kilogram;
garlic – 1 clove;
tomatoes – 200 grams;
onion – 1 pc.;
bell pepper – 1 pc.;
Suneli hops, Svan salt, black pepper, herbs - to taste.

Wash the chicken, drain in a colander, and cut into portions.
Grind the ripe tomatoes in a blender until puree is formed.
Chop the onion finely.
Remove the seeds from the pepper and cut into slices.
Fry the meat without oil until the skin is golden brown (Frying mode for five minutes).
Add chopped vegetables, spices, stir.
Close the lid, set the “Extinguishing” mode for an hour.
After time, season with fresh herbs/fragrant herbs and serve.

How to make chakhokhbili with potatoes

The best side dish with which you can cook chakhokhbili in chicken multicookers is potatoes. Leafing through culinary magazines, you can come across recipes with rice or even pasta. However, professional chefs assure that potatoes will add an unforgettable taste to the ancient Georgian dish, like nothing else. Required components:

potatoes – 5 pcs.;
chicken - half the carcass;
onion - one head;
salt, suneli hops, pepper - to taste;
basil, cilantro, celery, parsley - 1 bunch each;
garlic – 2 cloves;
tomatoes – 5 pcs.

The process of preparing chakhokhbili in multicookers from chicken with potatoes:

Wash the chicken, cut into pieces, place in a multicooker bowl.
Add finely chopped onion to the meat.
Cut the potatoes into cubes, add to the meat and onions, and cook until golden brown in the “Frying” mode.
Make a paste from the tomatoes and add to the rest of the ingredients.
Add spices, garlic and herbs.
Turn on the “Extinguishing” mode and wait one hour.
Serve the dish to the table. The taste will be better with a glass of dry red wine.

Chakhokhbili in a slow cooker

It’s amazing - almost any folk cuisine recipe is simply ideal for cooking in a slow cooker. And all because the “Quenching” mode, which is necessarily present in every multicooker, is similar to the process of simmering over low heat. And, I must say, this process preserves vitamins and nutrients in the best possible way, which is good news. And the classic chakhokhbili is no exception.

Chakhokhbili is a Georgian national dish, originally prepared from pheasant (hence the name, because “khokhobi” means “pheasant” in Georgian). Pheasants are not such a common meat in the modern world, so chakhokhbili is now prepared from any poultry: chicken, turkey, goose, etc. Pieces of poultry are fried in a dry (this is important!) frying pan until golden brown, then vegetables are added to the taste and desire of the cook, and everything is stewed in tomato sauce. Depending on the amount of vegetables, chakhokhbili can be served as a separate dish or with any side dish.

Dry frying - the hallmark of this dish - gives chakhokhbili the “correct” taste and, moreover, allows you to use even very fatty poultry without worrying about your figure. Pieces of poultry are fried until golden brown in their own fat, then onions and other vegetables that you wish to add to the dish are fried in it.

By the way, about vegetables. The main condition for chakhokhbili is a large amount of onions. Everything else is up to desire and taste. You can add carrots, sweet peppers, potatoes, green beans, etc. to chakhokhbili. Tomato sauce (another indispensable component) is best prepared from fresh fleshy tomatoes, peeling them and grinding them using a blender. You can use tomatoes in their own juice or, at worst, tomato paste, just choose the best one, without starch and applesauce.

Classic chakhokhbili is prepared without adding water, because... the vegetables have enough moisture to make a rich sauce. But if you want more sauce (for example, when chakhokhbili is served with a side dish), add no more than 100 ml of water, or preferably red wine.

There should be a lot of spices in chakhokhbili, as in any Georgian dish. Add suneli hops, saffron, hot peppers, and bay leaves with a generous hand. Some cooks add chopped walnuts to chakhokhbili, this makes the sauce thicker and tastier.

Serve chakhokhbili with plenty of greens, as an independent dish or with a light side dish (boiled rice, potatoes or buckwheat) and be sure to buy the traditional pita bread!

Chakhokhbili in a slow cooker with sweet pepper

Ingredients:

6-7 chicken thighs, 4-5 onions, 5-6 sweet peppers, 5-6 tomatoes, salt, herbs, spices.

Preparation:

Cut the chicken into pieces and pat dry. Turn on the multicooker to the “Baking” or “Frying” mode, heat and fry the chicken until golden brown. Then add the onion, cut into half rings, fry for 5 minutes. Place the sweet pepper, cut into strips, into the multicooker bowl and fry for 10 minutes. Scald the tomatoes with boiling water, remove the skin and grind into puree. If there are no fresh tomatoes, take canned tomatoes in their own juice or tomato paste (2-3 tablespoons). Place in a multicooker bowl, pour in about 1.5 liters of hot boiled water or chicken broth, salt, pepper, add spices to taste and set “Quenching” mode for 40-50 minutes. A few minutes before the end, add chopped herbs (cilantro, basil, dill, etc.) to the bowl.

Chakhokhbili in a slow cooker with wine

Ingredients:

1.5 chicken, 4 onions, 4 tomatoes, 1 hot pepper, 4-5 cloves of garlic, 100 ml semi-sweet red wine, 1 tbsp. Suneli hops, herbs, salt - to taste.

Preparation:

Cut the chicken into pieces. Scald the tomatoes, remove the skin and cut into small cubes. Cut the onion into half rings, chop the garlic with a knife, cut the pepper into strips. Wash the greens, dry and chop. Fry the chicken in the “Baking” mode until golden brown, put all the ingredients in the multicooker bowl and set the “Stew” mode for 1 hour.

Chakhokhbili with potatoes in a slow cooker

Ingredients:

½ chicken or 4 thighs, 5 potato tubers, 1-2 onions, 3-4 cloves of garlic, herbs, salt, spices.

Preparation:

Fry the chicken pieces on the “Baking” or “Frying” mode until golden brown. Add chopped onion, fry until transparent. Place diced potatoes in the multicooker bowl and fry, stirring occasionally. Peel the tomatoes, cut into cubes and add to the bowl. Switch the multicooker to the “Stew” mode for 1 hour. 15 minutes before the end of cooking, add chopped herbs. After the signal about the end of the mode, add chopped garlic to the chakhokhbili, close the lid and let stand in the “Warming” mode for 10-15 minutes.

Chakhokhbili with natural yogurt in a slow cooker

Ingredients:

1 chicken, 2-3 onions, 4-5 tomatoes, 3-4 cloves of garlic, ½ cup, tomato paste, 1 cup. natural yogurt, 1 bunch of herbs, salt, pepper - to taste.

Preparation:

Fry the chopped chicken until golden brown in the multicooker bowl on the “Frying” or “Baking” mode. Cut the onion into half rings. Tomatoes – into slices, chop garlic and herbs. Mix tomato paste with yogurt. Place all the products in the multicooker bowl, pour in the tomato-yogurt sauce, salt and pepper and close the lid. Set the “Extinguishing” mode for 1.5 hours.

Chakhokhbili in a slow cooker with lemon

Ingredients:

1 chicken, 500 g tomatoes, 2 carrots, 3 onions, 3 tbsp. tomato paste, 200 ml red semi-sweet wine, 1 lemon, herbs, salt, spices (bay leaf, red pepper, coriander, suneli hops) - to taste.

Preparation:

Cut the chicken into portions and fry in the “Baking” mode, without adding oil, until golden brown. Meanwhile, chop the vegetables fairly coarsely and add to the chicken. Stir and fry for 10 minutes. Add wine, tomato paste, spices and salt, close the lid and set the “Stew” mode for 1.5 hours. Serve generously with herbs and place a thin slice of lemon on each plate.

Chakhokhbili in a slow cooker with green beans

Ingredients:

600 g of chicken meat (drumsticks, thighs), 600 g of tomato puree, 400 g of onion, 200 g of sweet pepper, 200 g of green beans, 3-4 cloves of garlic, salt, spices - to taste.

Preparation:

Cut the onion into cubes, the pepper into strips, chop the garlic with a knife. Cut the chicken into large pieces and fry in the “Baking” or “Frying” mode until golden brown. Add chopped vegetables and green beans, fry a little and pour in tomato puree, salt and add spices to taste. Close the lid and set the “Extinguishing” mode for 1 hour. Serve with greens.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Video recipes: chicken dishes in a slow cooker

Chakhokhbili is a very tasty traditional Georgian food that can easily be prepared using a slow cooker at home so that the food on the plate looks like in the photo of culinary magazines. Thanks to the interesting video recipes below, you will learn the best step-by-step recipes, as well as what ingredients are needed and how long it takes to prepare the treasured dish. Experienced kitchen masters share secrets and invaluable experience in preparing Georgian food.

Cooking chicken chakhokhbili in a Redmond slow cooker

The nuances of cooking in a multicooker of different brands: Redmond, Polaris and others

A “smart pan” will allow the housewife to use fewer utensils when preparing a dish. And, besides, you can calmly leave it during the stewing process for about 40-60 minutes, without worrying that the treat will burn. Any multicooker model is suitable for this.

To continue cooking chakhokhbili, you can select the “Stew” or “Porridge” mode. They are the ones who will make the dish soft, tender and rich. Some models of multicookers, for example, from Redmond, have a “Multicook” program. It is also perfect for preparing the dish under discussion. The main thing is to adjust the mode to 160 degrees.

If you like a dish with a lot of fried onions, chicken and tomatoes, then be sure to try the recipe for delicious chicken chakhokhbili in a slow cooker.

And if previously you had to use several frying pans at the same time to prepare this dish, now this recipe from sunny Georgia can easily be repeated using only a multi-cooker.

We serve chicken perhaps most often, and this is understandable: the bird is inexpensive, quick to prepare, and has an excellent taste.

Today we have prepared for you a classic photo recipe for cooking chakhokhbili, and a Russified version of it with potatoes.

How to cook chakhokhbili with potatoes?

If you add chakhokhbili to potatoes, you will get a second dish, for which you do not need to prepare a side dish. For preparation, use the ingredients as in the classic recipe and add 4-5 potatoes. The recipe is prepared step by step, just like the classic one. Chicken fillet is cut into medium pieces and fried in a slow cooker with a small amount of vegetable oil. Add chopped tomatoes without skin, potatoes, chopped garlic, spices, pour in half a glass of water, mix and simmer for 1 hour. 10 minutes before cooking, open the lid, add chopped cilantro and simmer the dish until cooked. Chakhokhbili with potatoes turns out to be more liquid and is served without a side dish with fresh pita bread.

Step-by-step preparation

Let's prepare the ingredients for the dish. If the dish is being prepared for a large family, it is better to use a whole chicken carcass. Cut the chicken into large portions along with the bones, remove the skin. We wash the meat well and dry it with paper towels.

Real Georgian chakhokhbili involves using only fresh vegetables for cooking. Therefore, it is not recommended to replace tomatoes with tomato paste, however, tomatoes can be crushed in a blender until pureed, which will simplify the cooking process, but will not worsen the taste of the dish. Wash the tomatoes, if the skin is thick, remove it, pour boiling water over the tomatoes, cut out the place where the stalk is attached, and cut the fruit into pieces.

Recipe for cooking Georgian style in a slow cooker with mushrooms and peppers

The chicken chakhokhbili recipe can be varied and supplemented with sweet peppers, mushrooms and basil. The dish acquires additional aromas and taste.

Ingredients:

Chicken breast fillet - 4 pieces;
Tomatoes - 700 gr.;
Sweet pepper (red and green) - 1 pc.;
Champignons - 200 gr.;
Onions - 1 pc.;
Garlic - 4 cloves;
Basil leaves - 4-5 pcs.;
Parsley - 3 sprigs;
Tomato paste - 1 tbsp;
Bay leaf - 1 pc.;
Khmeli-suneli - 1 tsp;
Vegetable oil - 1 tbsp;
Ground pepper;
Salt.

Preparation:

Peel the sweet pepper, cut into cubes and place in a bowl. Add chopped basil and parsley.
Scald the tomatoes with boiling water and remove the skin. Wash the mushrooms and cut into slices. Prepared tomatoes can be chopped or crushed in a blender. Place the crushed tomatoes in the peppers, add tomato paste, ground pepper, salt, suneli hops, bay leaf, chopped garlic and mix well.
Wash skinless chicken breast fillet and dry with paper towels. Turn the multicooker on to the “Frying” mode, add oil and fry the fillet on both sides. Place on a plate.
Switch to the “Stew” mode, cut the onion into half rings and place on the bottom of the bowl.
Place the fried fillet, sliced mushrooms on the onion and pour the prepared sauce with pepper over everything.
Close the lid and set the time for 1 hour 10 minutes. When stewing, the chicken breast is soaked in vegetable juices and turns out not only tasty, but also beautiful.