The Chakhokhbili national Georgian dish can equally be attributed to both the first dish and the second. It is simple to prepare, but it turns out to be very tasty, besides, chakhokhbili eliminates the need to cook a three-course dinner, since one plate is enough to get enough.
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In order to cook chakhokhbili, you need a large chicken, weighing about one and a half kilograms, three to four onions, five to six tomatoes, one hot red pepper, three to four cloves of garlic, basil, cilantro, hops-suneli, a tablespoon of butter and salt.
• Wash the chicken thoroughly, dry and cut into medium sized pieces.
• Heat a dry skillet thoroughly, place pieces of chicken on it and fry for fifteen minutes, constantly turning over so that the chicken does not burn.
• Remove the peel from the tomatoes, scalding them first with boiling water, chop the pulp and add to the chicken. Reduce heat and simmer for about fifteen minutes.
• Cut the onions in half rings and sauté in butter in a separate frying pan until golden brown.
• Add onion to chicken with tomatoes, cover the pan with a lid and simmer for about half an hour over medium heat. If there is not enough liquid in the pan, you can add water, half a glass of red wine or tomatoes.
• Without greens, cooking chakhokhbili, like any Georgian dish, is simply impossible. In chopped chicken, add chopped herbs and spices. The amount and types of greens can be varied to taste. Cilantro, for example, can be replaced with parsley.
• Peel the garlic, pass it through a press and add to the pan.
• Wash and dry hot pepper, remove seeds from it and chop finely. Add to the pan with chicken, mix gently and simmer for about ten minutes.
Chakhokhbili should be served hot to the table. Boiled potatoes or rice can be served on the side dish.