Recipe chakhokhbili from chicken in Georgian

Chahokhbili from chicken is deliciously tasty dish of Georgian cuisine. It turns out to be inexpressibly juicy and fragrant. For piquancy and sharpness, you can add saffron or chopped red pepper. Today we will tell you in detail how tasty it is to cook chakhokhbili from chicken.

Recipe chakhokhbili from chicken in Georgian

Ingredients:

• fresh chicken - 1 kg;
• bulb - 1 piece;
• ratunda - 1 piece;
• tomatoes - 3 pcs .;
• garlic - 2 teeth;
• dry wine - 95 ml;
• greens - 45 g;
• pepper spicy red - on the tip of the knife;
• hops-suneli .

Preparation

We process chicken, wash and cut into small pieces. Bulgarian peppers are cleaned, remove the peduncle, shred by semirings, and with tomato, peel the cuticle carefully and cut the flesh into cubes. Bulb and garlic is released from the husk, crushed and wessed on the warmed cream butter. Chicken pieces fry until a ruddy crust. Add to the meat onions, peppers and tomatoes. Season with spices and mix thoroughly. We pour wine, cover with a lid and stew for 5 minutes on high heat. Then reduce the flame and simmer the dish for 20 minutes. After that, add chopped greens, hops-suneli, hot pepper and carefully mix everything.

Georgian recipe for cooking chakhokhbili from chicken

Ingredients:

• chicken whole carcass - 1 piece;
• bulb - 5 pcs .;
• garlic - 3-4 teeth;
• tomatoes - 195 g;
• greens - 25 g;

Preparation

So, before cooking chakhokhbili in Georgian, we process the chicken, cut it into pieces and wash it. Then cut off all the fat, put it in a frying pan and melt. After that, fry the meat from all sides, stirring, on high heat. Without losing time, we clean the bulb and shine it thin semirings. We throw it into the cauldron, pour in the oil and pass it to a soft state. Ripe tomatoes scalded with boiling water, remove the skin, and pulp with a fork and pour the tomato mixture to the onion. Then we shift the fried chicken pieces into the kazan with vegetables, add salt to taste, pepper and mix thoroughly. Cover the top with a lid, reduce the heat and simmer the dish for 50 minutes until cooked. A few minutes before the end of cooking, we throw the chopped garlic and chopped shallow greens. That's it, the real Georgian chahochbili is ready and can be laid out on plates and served to the table.