Some cook chahokhbili from white poultry meat, while others, use chicken thighs and shins, and also supplement the ready-made dish with whipped eggs. Several variations of the Chahokhbili will be considered below.
Chahokhbili from chicken in Georgian - a classic recipe
Ingredients:
- chicken fillet - 490 g;
- onion - 230 g;
- tomatoes - 380 g;
- garlic - 2 teeth;
- eggs - 3 pieces;
- laurel leaves - 2 pieces;
- sweet pepper - 135 g;
- fenugreek - ½ tsp;
- Dried coriander - ½ tsp;
- a handful of fresh parsley;
- hot pepper - to taste;
- butter - 65 g.
Preparation
Before cooking chakhokhbili in Georgian, divide chicken fillet into cubes of equal size, salt well chicken, season with dried chili pepper, fenugreek, coriander and crumbled laurel leaves. If you have the time - put the chicken meat to marinate for 4-6 hours, if not, then leave the meat in the refrigerator while preparing the remaining ingredients.
Divide the vegetables into small cubes, chop the greens finely.
Heat the thick-walled cauldron and put chicken fillets into it. Fry them for 10 minutes, then put the onions, a good piece of butter and continue cooking for another 12 minutes. After a while, put the tomatoes and pepper, leave it over medium heat until the tomatoes turn into sauce, then add more salt and beat 3 eggs. Mix well the contents of the brazier, soak for another 3 minutes and serve, adding a handful of chopped parsley.
This Georgian recipe for chahochbili
Another variation of Chahokhbili, this time from a whole chicken pre-chopped into pieces. In this recipe, noticeably fewer ingredients, and the cooking technology is quite fast.
Ingredients:
- chicken carcass - 2.6 kg;
- butter - 55 g;
- onion - 235 g;
- tomatoes in its own juice - 780 g;
- garlic - 4 teeth;
- wine vinegar - 10 ml;
- mix of greens (coriander, basil, parsley).
Preparation
Remove the skin from the chicken and divide it over the joints: the wings, thighs, shins and fillets. Flesh the fillets in large pieces. Melt the butter in the cauldron and put into it pieces of meat. Generously season chicken with salt and pepper, and then brown on high heat from all sides. Put chopped onions and pour on tomatoes. Immediately place and crushed garlic. Sprinkle a pinch of salt and add the wine vinegar. Leave the chicken meat stewed under the lid for 20-25 minutes, then add the meat stew with a mix of fresh fresh herbs.