Chakhokhbili is a national Georgian dish. Previously, it was prepared from pheasant, and now from any poultry meat, but most often from chicken. If you want to feel the spirit of Caucasian cuisine, then be sure to cook this fragrant and very tasty dish.
Pick your recipe
You will need
-
- 1 chicken
- 4 onion heads
- 0
- 8 kg ripe tomatoes
- 0
- 5 tbsp. dry red or white wine
- 2 tbsp. tablespoons tomato paste
- salt
- hops-suneli
- 3 cloves of garlic
- red hot ground and black pepper.
Instruction manual
1
Cut clean chicken into portions without removing the skin and fat. The chicken must be dry, for this you can wipe it with paper towels. Fry the chicken in a preheated frying pan without fat until golden brown on both sides. Transfer to a stew pan.
2
Sauté the onion cut into butter until golden brown in butter. Transfer the onions to the chicken.
3
Remove the peel from the tomato. To do this, dip the tomatoes in boiling water for a few minutes. Then take out and with a knife the peel can easily be removed. Cut the tomatoes and fry in vegetable oil with tomato paste. Put everything in chicken with onions. Salt a little.
4
Put the pan on maximum heat and pour the chakhokhbili with wine. Cook for about 5 minutes. until the alcohol evaporates. Then reduce the heat, close the lid and simmer for 20-30 minutes.
5
Add finely chopped garlic, herbs, suneli hops, hot ground red and black pepper, and salt to taste. Mix well. Remove from heat and let stand for 5-10 minutes. Serve chakhokhbili, abundantly sprinkled with chopped herbs.
note
If you add fresh red hot pepper, then work with it in gloves. It is necessary to clean it from seeds and finely chop.
Useful advice
In winter, chakhokhbili can only be prepared with tomato paste diluted in half a glass of water.
Related article
How to cook Georgian Chakhokhbili