Georgian dishes are famous far beyond their homeland. They delight with their taste and are always associated with a great holiday. However, Georgian dishes are available at a price and time to cook on weekdays. For Georgian chakhokhbili, turkey meat is often used, although it is no less appetizing with chicken.
Pick your recipe
You will need
- - chicken 1.2 kg
- - sweet pepper 1 pc
- - fresh onion 2 pcs
- - garlic 1-2 heads
- - tomatoes 600 g
- - fresh greens or dry hops suneli
- - fortified red wine 200 ml
- - finely ground salt, ground pepper mixture
- - refined sunflower oil
Instruction manual
1
Divide the chicken carcass into portions. Prepared chicken parts such as thighs, drumsticks, steaks can also be used. Wash the resulting parts well, lightly salt and fry in a heated pan with the addition of oil on both sides for two minutes. It should be light, not fried, crust.
2
Finely chop the onion. Garlic, for better taste, cut into small cubes. Place onion and garlic in the juice formed in the pan and simmer for five minutes.
3
Chop the pepper into strips and add to the onion and garlic mixture. Simmer for 3-4 minutes together.
4
Dip the tomatoes in boiling water. After two minutes, peel and grind the pulp in mashed potatoes.
5
Put the fried chicken and half-prepared vegetables in a deep saucepan and, after chopping and salting, pour the resulting tomato puree. Cover, simmer for 10 minutes.
6
Pour the fortified red wine with a rich taste into the saucepan and simmer for another 40 minutes. Shortly before being prepared, sprinkle the dish with a mixture of fresh herbs or dry suneli hops.
7
Serve with potatoes, which can also be stewed in the same sauce.