Method for preparing chakhokhbili from chicken. Chicken chakhokhbili: a delicious classic recipe. Chakhokhbili from chicken meat classic recipe at home

Chakhokhbili belongs to Georgian cuisine. The name comes from the Georgian word “khokhobi” - pheasant. Many years ago it was customary to prepare a dish from the whole carcass of this bird, but today chicken replaces it well. Below we will tell you how to cook chakhokhbili from chicken in Georgian style, we will tell you all the nuances of preparing a delicious hearty dish.

The classic recipe for chicken chakhokhbili turns out incredibly tasty. The bird cooks quickly enough, and the dish can even be served at a holiday table, abandoning the usual baked drumsticks.

• chicken legs - 1.2 kg;
• tomatoes - 3 units;
• onion - 2 units;
• a bunch of basil and cilantro - 1 each;
• small hot pepper - 1 unit;
• garlic - 3 cloves;
• khmeli-suneli - 1 tsp;
• butter - 1 table. l.

How to cook chakhokhbili step by step:

1. Wash the legs and cut into legs and thighs. Fry until golden brown and crispy on all sides.
2. Peel the tomatoes and cut into cubes. Simmer with the meat for a quarter of an hour.
3. Chop the onion and sauté in a separate frying pan until light and appetizing golden. Then add to the meat and tomatoes and continue cooking for about half an hour.
4. Finely chop the garlic and herbs, add to the meat and vegetables, add spices and finely chopped hot pepper. Simmer for another 5-7 minutes.

Pairs well with a side dish of rice or mashed potatoes.

On a note. To ensure that the skin of tomatoes can be easily removed, scald the fruits with boiling water.

In Georgian

It is customary to cook Georgian chicken chakhokhbili with wine.

• whole chicken or legs - 0.7 kg;
• onion - 3-4 heads;
• carrots - 2-3 units;
• tomato puree - 350 g;
• dry wine red - 350 ml;
• garlic - half a head;
• dry or fresh herbs;
• oil;
• dry hops-suneli, basil and cilantro - a good pinch each;
• coarse salt, red and black pepper - to taste, approximately ⅓ tsp each. without slide;
• bay leaf - 1-2 units.

How to cook chakhokhbili:

1. Rinse and dry the meat, if necessary, cut into medium-sized pieces and fry, turning occasionally.
2. Three and chop the vegetables, simmer with oil in a separate bowl for five to seven minutes. It is recommended to use a small deep saucepan. Add tomato, wine, spices and herbs to the vegetables. Mix well to evenly distribute the added ingredients. Simmer for another seven minutes over very low heat, covered. The sauce is ready!
3. Place the chicken in the sauce, add salt, cover with a lid and leave to cook for forty minutes. The fire should be slow.

With walnuts and tomatoes

Ingredients for chakhokhbili with a nutty twist:

• chicken thighs - 6 pcs;
• onion - 2 units;
• carrots - 1 unit;
• bell pepper - 1 unit;
• tomatoes - 2-3 units;
• garlic - 4 cloves;
• chopped walnut kernels - half a glass;
• ground paprika - a pinch;
• khmeli-suneli - tea. lie with a slide;
• fine salt - table. lie without slide;
• black pepper and herbs to taste.

Rinse the thighs and fry on all sides. If desired, you can remove the skin. During the process, add herbs and salt, cook for 10 minutes, then transfer to a baking dish with a lid.

In the same frying pan where the thighs were fried, sauté the onion, cut into half rings, until transparent, then you can add grated carrots, thin strips of pepper, and after a few minutes, peeled and mashed tomatoes. Cook for a few minutes, then add ground or just finely chopped nuts, pressed garlic and spices. Stir the contents of the pan throughout the entire process - excess liquid should evaporate and the sauce should be thick.

Preheat the oven at 200 degrees. Cover the thighs with sauce, cover with a lid and bake for about half an hour.

With added egg

For the dish you will need:

• chicken fillet - 0.5 kg;
• onion - 0.25 kg;
• tomatoes - 2 units;
• garlic - a couple of cloves;
• eggs - 3 units;
• bay leaf - 3;
• sweet pepper - 1;
• dried fenugreek or suneli hops, cilantro or coriander - ½ tsp each;
• fresh cilantro - 20 g;
• hot pepper - 1 tsp;
• butter - 70 g;
• vegetable oil and salt.

Marinade:

• salt and sugar - 3 tbsp. l.;
• tomato paste - 1 tbsp;
• garlic - 1 large clove;
• laurel;
• distilled water - 1 l.

First of all, wash the chicken breasts, cut into cubes and marinate for 12 hours in the marinade. To prepare the marinade, you just need to mix all the ingredients until smooth, cut the garlic into pieces and add with a couple of bay leaves.

After the allotted time, you can start preparing the dish itself. Cut the onions, peppers and tomatoes into medium cubes, chop the cilantro, press the garlic, or grate it on a fine grater.

In a frying pan, fry the breast in vegetable oil for a quarter of an hour, stirring. Then add the onion and a piece of butter and continue cooking for another ten minutes.

Add the tomatoes and simmer for a few minutes. Then add pepper, garlic, dry herbs. Stirring, continue cooking for 5 minutes.

Beat in the eggs, stir and cook for a few more minutes. Before serving, sprinkle with chopped fresh herbs.

On a note. Recipes can be used to prepare Georgian dishes in a slow cooker. A kitchen assistant will help preserve the taste as much as possible. The scheme is slightly different - the meat and sauce are fried in turn, the chicken is immersed in it and cooked in the “Stew” mode for half an hour.

Chicken chakhokhbili with wine

Ingredients for delicious chakhokhbili with a light fruity note:

• chicken carcass;
• a couple of large onions;
• 5-6 tomatoes;
• 4 cloves of garlic;
• 100 ml white wine;
• a bunch of cilantro;
• table. lie khmeli-suneli;
• salt;
• pepper;
• frying oil;
• 30 g plums. oils;
• hot pepper.

Rinse the carcass, divide it by joints into legs, breast, thighs and wings. It is very convenient to do this with special kitchen scissors. Cut the breast into small pieces. Keep all pieces the same size. You don't need to use the backbone in this recipe, you can use it for the soup.

Lightly boil the plums until soft, then rub them through a sieve to make a paste.

Peel the tomatoes and chop finely.

Chop the onion into half rings, chop the cilantro finely.

Chop the garlic as small as possible - it should not stand out too much in the overall flavor scheme.

Fry the chicken in vegetable oil, add salt and pepper. Oil may not be added if poultry is used. Then you can fry without using oil, because there is poultry fat. Cook for a few minutes until golden.

Pour in the wine and simmer for ten minutes. Excess liquid will evaporate, leaving only a light wine taste.

Add suneli hops and tomatoes, mix everything well. Simmer without a lid for about five minutes, then cover and cook for a third of an hour. Gently stir occasionally. If suddenly the liquid runs out, add a little water.

Meanwhile, lightly fry the chopped onion in vegetable oil, then add the butter and simmer for another 10 minutes.

Add onion and plum puree to vegetables and chicken. Simmer for 10 minutes, add hot peppers, herbs and garlic a couple of minutes before the end.

According to the classics, this dish is served as an independent dish, without a side dish. A glass of red wine complements the taste of Chakhokhbili.

On a note. Cilantro can be replaced with parsley, but the dish will take on a slightly different flavor.

Georgian chakhokhbili with potatoes

You can get a satisfying, complete dish if you add potatoes to it:

• chicken legs - 1.5 kg;
• onion - 2 heads;
• garlic - 3 cloves;
• tomatoes - 4 units;
• potatoes - 5 units;
• salt and spices;
• oil.

Rinse the chicken thoroughly and dry with paper towels. Then rub well with the mixture of prepared spices and leave to soak slightly.

In the meantime, prepare all the vegetables - wash and peel.

Heat a frying pan and fry the chicken pieces without oil. Don't forget to turn them over periodically to ensure an even crust on all sides. When the meat gets a golden brown crust, transfer it to a saucepan, and pour the remaining juice (if any) from the pan into a separate bowl. Pour a small amount of oil into a saucepan and fry the legs in it for 10 minutes.

Press the garlic, cut the potatoes and onions into medium cubes. By this time the chicken will be fried with butter and you can add the onion and cook for about five minutes.

Peel the tomatoes and chop them in a convenient way - chop finely, or put them through a blender. Add the tomatoes to the meat along with the potatoes, mix well and, cover with a lid, continue to simmer for a third of an hour.

Wash and chop the greens. Add some of the garlic and spices to the chicken after the required time, simmer everything together for another 5 minutes.

Mix the remaining garlic with the juice from the chicken remaining after the first frying, and pepper the mixture. Mix everything. This will be the sauce that is poured over a portion of the finished chakhokhbili before serving.

Georgian cuisine has always been famous for its national meat dishes. In addition to meat, they add a lot of herbs, spices, and seasonings. And this makes every dish very spicy and appetizing.

Chakhokhbili is one of these dishes. Essentially it is a stew with meat in tomato sauce. Moreover, chakhokhbili is stewed practically without water - in juice from vegetables.

Initially, the dish was prepared only from pheasants, but gradually the meat of this feathered game began to be replaced with chicken and even lamb.

Subtleties of cooking

• For chakhokhbili, the entire chicken carcass is used, which is cut into portions. But you can only take legs or thighs. The main thing is that the meat has fat. Delicious chakhokhbili is obtained from broiler chickens. They are quite fatty and cook quickly. Homemade chicken takes much longer to stew, but the meat of such a carcass is much more flavorful.
• The peculiarity of preparing the dish is that the meat is first fried in a dry frying pan. During this heat treatment, the fat is rendered, and it is on it that the onions and tomatoes are sautéed.
• The main ingredient of chakhokhbili is tomatoes. In summer, the dish is prepared with fresh tomatoes; in winter, canned tomatoes or tomato paste are used.
• The most popular spices for chakhokhbili are cilantro, parsley, basil, suneli hops, garlic, tarragon, and coriander.
• To give chicken meat a piquant taste, wine, vinegar, and lemon juice are added to the sauce.

Chicken chakhokhbili with fresh tomatoes

Ingredients:

• chicken weighing up to 1.5 kg – 1 carcass;
• onions – 5 pcs.;
• fresh tomatoes – 5 pcs.;
• garlic – 5 cloves;
• cilantro – 1 bunch;
• parsley – 1 bunch;
• basil – 1 bunch;
• salt - to taste;
• hops-suneli – 1 tsp;
• butter – 4 tbsp. l.

Cooking method

• Gut the chicken, wash and dry with a paper towel. Using a sharp knife, cut into portions so that each piece contains both meat and bone.
• Take a dry deep frying pan and heat it up. Place meat on it. Fry on all sides over medium heat.
• Cut the skins of the tomatoes, place them in a deep bowl, and pour boiling water over them. Leave for 1-2 minutes. Peel and cut into cubes.
• Place in a frying pan with meat, cover with a lid and simmer over low heat for about an hour. Add suneli hops and salt to taste.
• Cut the onion into half rings. Fry it separately in butter. Add to tomatoes.
• Chop the garlic. Cut the greens. Combine with chakhokhbili. Stir. Serve hot.

Chicken chakhokhbili with white wine

Ingredients:

• chicken – 1 carcass;
• onions – 4 pcs.;
• tomato paste – 80 g;
• tomatoes – 3 pcs.;
• meat broth – 100 ml;
• white wine – 100 ml;
• juice of one lemon;
• tarragon - a small bunch;
• parsley - a bunch;
• cilantro - a bunch;
• salt and pepper - to taste;
• butter – 50 g.

Video recipe for the occasion:

Cooking method

• Gut the chicken, rinse and dry. Cut into large portions.
• Place in a hot saucepan and fry without oil until a light crust forms.
• Add butter. Add finely chopped onions. Stir and heat until softened.
• Add tomato paste and cook for another 5 minutes.
• Pour in broth, wine, juice, add spices.
• Close the saucepan with a lid. Simmer the meat for one hour over low heat.
• Scald the tomatoes with boiling water and remove the skin. Cut into slices.
• Add them to the rest of the ingredients 10-15 minutes before the end of cooking.
• Finely chop the greens and mix with the meat. Remove the saucepan from the stove. Place (place?) hot chakhokhbili on plates. Place a slice of lemon on each piece of meat.

Chicken chakhokhbili with canned tomatoes

Ingredients:

• chicken – 1-1.5 kg;
• onions – 5 pcs.;
• canned tomatoes – 800 g;
• garlic – 3 cloves;
• basil - a small bunch;
• coriander – 1 tsp;
• hops-suneli – 1 tsp;
• red pepper - a pinch;
• sugar - half a teaspoon.

Cooking method

• Wash the chicken, cut into large pieces. Place in a dry hot frying pan and fry until a crust forms. During this heat treatment, a sufficient amount of chicken fat should be rendered. Transfer the meat to a deep frying pan or thick-walled pan and place it on the edge of the stove to keep the meat warm.
• Cut the onion into half rings. Fry it until golden brown in chicken fat.
• Remove the skins from the tomatoes. Chop the tomatoes. Add to onions. Add pepper, salt, sugar, spices (except fresh herbs). Bring to a boil.
• Pour tomato sauce over chicken. Cover the dish with a lid and simmer over low heat for about an hour. Add chopped greens. Remove the pan from the heat. Let the dish sit for ten minutes before serving.

Chicken chakhokhbili in tomato sauce

Ingredients:

• chicken – 1 kg;
• onions – 5 pcs.;
• fresh tomatoes – 3 pcs.;
• tomato paste – 1 tbsp. l.;
• wine vinegar – 60 ml;
• sugar – 1 tsp;
• flour for sauce - 1 tbsp. l.;
• salt - to taste;
• butter – 60 g;
• greens (cilantro, parsley, basil) - a bunch.

Cooking method

• Wash the chicken and cut into pieces of 50-100 g.
• Remove the skins from the tomatoes. Cut them into cubes.
• Fry the meat in a dry hot frying pan until a light crust appears. Place in a deep bowl. Pour enough hot water to cover the chicken.
• Add chopped tomatoes. Simmer the meat for 40 minutes.
• Melt 30 g of butter in a frying pan and fry onions, cut into half rings, in it. Add sugar and vinegar.
• Place the remaining oil in a saucepan. When it melts, add flour and stir. Add the tomato paste and the broth obtained from stewing the chicken. Bring to a boil.
• Pour sauce over chicken. Simmer the chakhokhbili over low heat for another 20-25 minutes.
• Sprinkle the finished dish with herbs and let it brew.

Chicken chakhokhbili: recipe with photos

Ingredients:

• 1 kg chicken;
• 1 large tomato;
• 1-2 sweet peppers;
• 1 onion;
• 2 tbsp. vegetable oil;
• 1.5 tsp. salt;
• 1 tsp spices;
• 3-4 cloves of garlic;
• 5-6 sprigs of parsley;
• 4 tbsp. satsebeli;
• 100 ml water;

Preparation:

1. For chakhokhbili, you can use either a whole chicken carcass or its individual parts. Hips are popular. It is advisable to cut them in half so that the pieces are smaller. If you take a carcass, then cut it up in the same way.

2. Prepare the vegetables: cut the tomato into cubes, remove the seeds and stalks from the pepper, cut into strips or cubes, peel the onion and cut into small cubes.

3. Heat oil for frying in a frying pan. Arrange the chicken pieces, add salt and sprinkle with spices. Fry for 3-4 minutes on each side over medium heat.

4. When you fry the chicken on the second side, you can add vegetables. Stir and fry for another 5 minutes.

5. While the chicken and vegetables are frying, peel the garlic and press it through a press. Wash the greens and chop finely. You can take parsley, cilantro, basil - at your discretion.

6. Add a little water to the pan, add satsebeli sauce, crushed garlic, and herbs. Mix everything and simmer under a closed lid over low heat for 25-30 minutes. You can stir occasionally, and if the liquid evaporates, add a little more so that the ingredients do not start to burn.

Serve chicken chakhokhbili with side dishes, sauces, herbs, and vegetable salad.

Note to the hostess

• If white chicken meat (breast) is used for chakhokhbili, then the dish is stewed for about half an hour.
• In a similar way, you can prepare chakhokhbili from lamb by cutting the meat into portions.
• Dry spices and herbs are added during stewing. Fresh herbs are added at the very end of cooking so that they do not have time to cook.
• Sugar significantly improves the taste of the sauce in which the chicken is stewed. Sugar can be replaced with honey or citrus jam.
• Chakhokhbili is a separate dish, so it is served with bread or flatbread.

Any national cuisine has a unique flavor and characteristics. Georgian cuisine is rich in many world-famous dishes, but I would like to pay special attention to chakhokhbili. This dish is prepared from fatty pheasant, which was raised at home. Since it is difficult to find pheasants in urban areas, you can use chicken as a substitute. Chakhokhbili is also prepared from lamb, duck, beef and even turkey.

Chicken chakhokhbili - step-by-step classic recipe

The secret ingredient of real chakhokhbili is regan, better known as basil. This aromatic seasoning combined with cilantro gives the dish a unique taste. Cilantro is used in almost every dish of Georgian cuisine.

To cook chakhokhbili you will need a large frying pan with thick sides and bottom. The ideal option is a cast iron frying pan. As an alternative, you can use a cauldron, goose or duckling.

Products:

• Chicken meat – 2 or more kg;
• Tomatoes – 5 pcs;
• Onions – 5 pcs;
• Garlic – 3-5 cloves;
• Basil and cilantro – 1 bunch;
• Bell pepper – 2 pcs;
• Khmeli-suneli;
• Salt, hot ground red pepper and ground red paprika.

Important! When cutting up a chicken, it is necessary to separate the fat and coccygeal gland from the carcass.

Let's start cooking!

1. The meat needs to be washed and cut into pieces for servings. Be sure to leave the skin and fat. After this, rinse again.
2. Wipe the meat with a towel and place in a dry frying pan. To prepare classic chakhokhbili, no fat or oil is used. The dish is prepared using the chicken's own fat, so to speak, in its own juice. The chicken laid out in a frying pan is stewed over low heat with the lid closed.
3. Ripe tomatoes are cut crosswise and poured with boiling water for 3 minutes. After this procedure it will be easy to remove the skin. Peeled tomatoes are chopped very finely. Important! In winter, fresh tomatoes do not have the necessary taste and therefore it is better to add concentrated tomato paste to chakhokhbili or, even better, tomatoes canned in their own juice.
4. Simmer the meat for 20 minutes and then add chopped tomato to the pan. Add salt and simmer over low heat for another 15 minutes.
5. Onions and peppers need to be cut into half rings. First, add onion, cilantro and chopped regan to the dish and simmer for 10 minutes. Next, bell pepper and all other spices are added to chakhokhbili. Chakhokhbili has a spicy taste, but you can always make adjustments to the recipe if spicy is not to your taste. In this case, only suneli hops are added. Important! Red pepper is added at the end of cooking, as it is not recommended to boil it.
6. At the very end of the cooking process, garlic is added to chakhokhbili in the form of cloves. There is no need to stew meat with garlic. Just give the dish time to brew and you can start eating.

Chakhokhbili in a slow cooker

For those who are always in a hurry on business, but at the same time great gourmets, we suggest using the recipe for chakhokhbili in a slow cooker. A multicooker allows you to cook dishes at an accelerated pace without losing the flavor component of the issue.

Products:

• Ham – 2 pcs;
• Vegetable oil;
• Onion – 2 pcs;
• Regan and cilantro - 1 bunch;
• Tomatoes – 3 pcs;
• Red bell pepper – 3 pcs;
• Garlic – 3-4 cloves;
• Khmeli-suneli;
• Salt and pepper.

Let's start cooking!

1. Ideally, the legs should be soaked for 2-3 hours. If you don’t have time at all, then you just need to wash them thoroughly and cut them into 3-4 pieces with bone and meat. The multicooker is set to “Baking” and in this mode the meat is fried for 5 minutes. Next, vegetable oil is added and the chicken is removed from the multicooker.
2. The onion is cut into cubes and cooked in the oil in which the chicken was fried. Tomatoes are cut into slices and added to the onion. After 3-4 minutes, the chicken is laid out for frying, and along with it, peppers cut into half rings, spices and tomato paste are also laid out. If there is not enough liquid, you can add half a glass of water. The lid of the multicooker needs to be closed and the dish cooked in the “Stew” mode for 30-40 minutes.
3. 5-7 minutes before the end of cooking, add garlic cloves and chopped herbs to the dish.

Chicken chakhokhbili with walnuts and tomatoes

There are many ways to cook chakhokhbili from chicken, but the most famous of them is chicken with nuts and tomatoes. The set of products is absolutely identical to the first chakhokhbili recipe given above. You just have to add a walnut and 50 grams to the list. butter.

Important! Khmeli-suneli is added at will, as walnuts, herbs, spices and garlic create an already bright flavor palette.

Let's start cooking!

1. Chop the meat and simmer with onions. Instead of vegetable oil, butter is used for frying. Frying takes 10-15 minutes. This is enough for the chicken to cook.
2. Next, fill the chicken with water so much that the meat is hidden under it. Cook for 15 minutes.
3. Mix nuts with tomatoes. It's best to do this all in a blender. Pour the resulting mixture into the broth and add the bay leaf. Important! Make sure that the tomatoes are added to the broth with the cooked chicken.
4. Mix all ingredients thoroughly and let simmer for another 5-7 minutes. Add greens and garlic. After boiling, close the pan or cauldron and remove from heat.

Chicken chakhokhbili with egg

Products:

• Breast – 500 g;
• Onion – 250 gr;
• Tomatoes – 2 pcs;
• Garlic – 2 cloves;
• Eggs – 2 pcs;
• Bay leaf – 3 pcs;
• Khmeli Suneli;
• Dry ground cilantro - 1/2 tsp;
• Fresh cilantro and parsley - a bunch;
• Ground hot pepper - 1 tsp;
• Butter - 70 g;
• Vegetable oil - 50 ml;
• Salt.

Cooking steps:

1. Before starting cooking, the breasts need to be marinated. The meat should be refrigerated for half a day.
2. The marinade is prepared from the following products: 3 tbsp. salt and sugar; 1 tbsp. tomato paste; Tomato paste; Garlic; Bay leaf; 1 liter of water.
3. Dissolve sugar and salt in water. Then add garlic, tomato paste and bay leaf. Immerse the meat in the resulting mixture and leave it like this for half a day.
4. The marinated meat is now ready for cooking. First chop the onion, tomatoes, cilantro and garlic very finely. Pour oil into a hot frying pan, add chicken and simmer, stirring, over low heat for 15-20 minutes.
5. Pour butter mixed with onion into a frying pan and fry for 15 minutes. Remember to stir the chicken and onions so they don't burn. After this, you can add tomatoes and fry for 5 minutes. Then throw in the garlic, dry cilantro and suneli hops. After 5 minutes, pour in the beaten eggs, thoroughly mixing them with other products. Another 2-3 minutes and the dish is ready. Chakhokhbili is served hot and garnished with parsley and cilantro.

Chicken chakhokhbili with wine

Since Georgia is famous for its wines, they are often added to dishes. Chakhokhbili was no exception.

Products:

• Onion - 5 pcs;
• Chicken - 1 piece;
• Tomatoes - 4 pcs;
• Dry white wine – half a glass;
• Cilantro - 1 bunch;
• Sea salt;
• Ground black pepper.

Let's start cooking!

1. Cut the meat, getting rid of fat as you go. Finely chop the onion and fry it in the fat cut from the chicken. When the onion becomes translucent, add a knob of butter to prevent the onion from burning.

Chakhokhbili is a universal dish and you can add various ingredients to it.

Products:

• Chicken - 1 piece;
• Onion - 2 pcs;
• Tomatoes - 3 pcs;
• Bell pepper - 1 piece;
• Lemon - half;
• Garlic - 4 cloves;
• Potatoes - 3 pcs;
• Butter - 100 gr;
• Fresh greens - 50 gr;
• Spices;
• Salt.

Step-by-step cooking process:

1. Place butter in a thick-walled cauldron and heat over low heat until melted. After this, fry the diced onion in this oil.
2. Place the prepared onion on a plate, and add the chicken, cut into pieces, into the cauldron. Fry the meat under a closed lid for 5-10 minutes, after which you need to drain the juice that has separated from the chicken from the cauldron into a separate bowl. Now the chicken can be thoroughly fried over high heat until golden brown.
3. Place onions and butter in a cauldron, add lemon juice and crushed garlic. In this composition, the meat is cooked for 5 minutes.
4. During this time, finely chop the tomato, potatoes, peppers and vegetables and add to the meat. Now you can add the juice that was drained when frying the chicken to the meat and vegetables. Add spices and salt to taste and cook the dish for another 10 minutes over medium heat. 5 minutes before the end of cooking, add chopped fresh herbs to the chakhokhbili. That's all, the dish is ready. Bon appetit!

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

In Georgia, this dish is familiar and very widespread: there are unofficial statistics according to which every second housewife in the country prepares this dish for dinner. Due to its simplicity and availability of ingredients, chakhokhbili has gained great popularity in other countries. Let's look at what the classic chicken chakhokhbili recipe includes and what you can't do without.

To prepare you will need:

• Chicken meat – 1 kg.
• Onions - 3 pcs. (medium size)
• Bell peppers (red and fleshy) – 2 pcs.
• Hot pepper – 1 pod.
• Garlic – 4 cloves.
• Butter – 50 g.
• Salt to taste.
• Khmeli suneli – 3 tbsp. l.
• Greens - cilantro, basil, parsley - a large bunch.

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

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

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

Important! Under no circumstances should you use ketchup: chakhokhbili instantly loses all its charm. Even tomato paste is far from the best ingredient; it is best to take fresh tomatoes or canned ones in their own juice. As for hot pepper, you can experiment here - add fresh, dry, or exclude it altogether if the dish is served to children.

Cooking a Georgian dish in a slow cooker

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

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

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

Chicken breast with coriander

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

How to cook a dish from breasts?

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

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

Georgian with egg

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

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

With the addition of walnuts and tomatoes

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

It’s easy to prepare this option:

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

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

How to cook Georgian chicken with wine

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

Achieving the right result is very simple: 200 ml of wine is added at the dry frying stage, and it is important to stew the poultry meat in it a little. Only then are vegetables and tomatoes added to the chicken and the dish begins to simmer in wine-tomato sauce until cooked. The dish is served with cheese flatbreads, and boiled green beans are often used as a side dish.

We supplement the recipe with mushrooms

If you add mushrooms to the recipe, you will try a new and very interesting chicken dish. Georgian chicken turns out to be spicy, satisfying, and unusual, thanks to the mushrooms, which significantly increase the nutritional value of the dish.

How to cook mushroom chakhokhbili?

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

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

With eggplants

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

Everything is done simply:

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

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

With potato

Potatoes are often stewed together with chicken, vegetables, and spices, and such a stew does not need a side dish. Add potatoes when the vegetables are already slightly cooked, the dish is mixed and brought to readiness. But here you need to boil the potatoes until half cooked: in an acidic environment (which is created by tomatoes), they cook longer, but in the end they still remain hard in consistency.

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

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

What to cook with meat - recipes

1 hour

150 kcal

5/5 (2)

If you don’t know how to make a Georgian dish of chakhokhbili chicken, but really want to try it, stay with us and you will learn how easy it is to prepare this very tasty and aromatic dish from available ingredients. We will also tell you what chicken chakhokhbili is served with, and what side dish would be most suitable for it.

Recipe for making chakhokhbili from poultry

Kitchen tools: cutting knife; cutting board; utensils for ingredients; tea spoon; tablespoon; 2 frying pans; serving utensils.

Ingredients

Step-by-step preparation

Step 1: Preparing Ingredients

Step 2: preparing chicken chakhokhbili

Video of cooking chakhokhbili with chicken in Georgian

After watching this video, you can visually familiarize yourself with the recipe for Georgian chicken chakhokhbili, see the process of preparing the products and the preparation of this delicious dish.

What is chakhokhbili served with?

This dish really needs to be served with a side dish, and one of the suitable options would be mashed potatoes, rice, buckwheat, wheat porridge or pasta. You can also serve vegetables, although there are quite a lot of them in the dish itself. If you are planning to go outdoors, you can easily cook chicken chakhokhbili in a cauldron over a fire, and now we will tell you how to do it.

Recipe for chakhokhbili with chicken in a cauldron over a fire

• Total cooking time: 50-60 min.
• Serving quantity: 5-6 pcs.
• Necessary utensils and accessories: cauldron: cutting board; knife; wooden spatula; teaspoon and tablespoon.

Ingredients

We will need exactly the same ingredients as described in the previous recipe, just add prepared water, about 1 liter.

Step-by-step description of the cooking process

Video of cooking chakhokhbili with chicken in nature

In this video you can see how easy it is to prepare this dish in the field, and most importantly, it’s also very tasty!

Recipe for chakhokhbili with chicken and potatoes, cooked in the oven

• Cooking time: 90 min.
• Number of servings: 7 .
• Required kitchen equipment: pan; cauldron; knife; board; tablespoon; wooden spatula; tablespoon.

Ingredients

Cooking sequence