Virtually every nation has its own distinctive meat stew recipe. For Georgian cuisine, this notable recipe is chakhokhbili from chicken.
If before chahohby were made from pheasants, now for this purpose the ordinary chicken carcass will fit, ideally home. In addition to the bird, a standard set of vegetables is served in the dish, along with traditional Georgian herbs and spices. As a result, there is a hearty dish that can be cooked all the year round and served to the table yourself, or in the company of your favorite side dish.
Recipe chakhokhbili from chicken in Georgian at home
Ingredients:
- chicken (fillet) - 980 g;
- tomatoes in its own juice - 960 ml;
- onion - 370 g;
- garlic teeth - 4 pcs .;
- adzhika - 15 g;
- a handful of green coriander.
Preparation
Optionally, pieces of medium thickness, chop the chicken fillet. Well warm up the brazier with butter and fry in it chicken in portions, until browning. When the chicken pieces snap, shift them to a separate dish, pour in more oil, reduce heat and save the chopped onion. Add the garlic, passed through the press, to the onions, pour in tomatoes, adzhika and wait until the sauce boils. After, return to the dishes chicken and leave it to languish another 15 minutes. Ready chahohbili add greenery of coriander right before serving.
The same recipe for Chahokhbili from chicken can be repeated in a multivark. To do this, fry onion and chicken in the "Bake", then add the garlic, adzhiku and tomatoes, go into the "Quenching" mode and leave everything for half an hour.
Classic recipe chakhokhbili from chicken in Georgian
For this simple chahohby recipe from chicken, we will use a whole bird carcass with skin. Thanks to this, the prepared dish will be much more nutritious and more nutritious.
Ingredients:
- chicken (whole carcass) - 2.4 kg;
- butter - 65 g;
- onion - 230 g;
- garlic - 3 teeth;
- tomatoes in its own juice - 530 g;
- red wine vinegar - 5 ml;
- hops-suneli - 1 teaspoon;
- for a handful of green parsley, cilantro and basil.
Preparation
Divide the carcass of the chicken and chop each of the pieces into pieces of approximately equal size. Rinse the bird in a well-heated brazier, generously salting it and seasoning the hops-suneli. As soon as the chicken starts to grasp the blush, add to it onion rings and leave them to soften. Squeeze out the garlic and add the tomatoes in your own juice. When the last part in the sauce, reduce heat and leave the dish to languish on low heat for about 40 minutes. In the final, pour in the vinegar and add an abundance of fresh greens.
Georgian recipe for cooking chakhokhbili from chicken
Out of season it can be problematic to find not only quality fresh tomatoes, but also their canned in their own juices. For those who suffer from a lack of tomatoes, but still want to try the Georgian classics, we have prepared this recipe chakhokhbili from chicken with tomato paste.
Ingredients:
- chicken meat - 840 kg;
- onion - 165 g;
- tomato paste - 130 g;
- granulated sugar - 25 g;
- garlic - 4 teeth;
- hot pepper - to taste;
- fresh greens (coriander, tarragon, basil).
Preparation
For this recipe, you can use as little as white meat,