Georgian food chakhokhbili from a chicken is incredibly simple and quickly prepared, but the taste is simply divine and worthy of any table. The best addition to the chahokhbili is rice, but the boiled potatoes or simply a slice of pita bread and fresh vegetables will also be appropriate.
Especially colorful taste of the dish is obtained if you cook it on a fire, but since not everyone and not always have such an opportunity, we will tell you how delicious it is to make it on the stove in the cauldron or using the multivark for this purpose.
How to make chahokhbili from chicken in Georgian in a multivarque - a classic recipe
Ingredients:
- chicken meat - 1,7 kg;
- garlic teeth - 4-5 pcs .;
- fresh tomatoes - 455 g;
- onion bulbs - 395 g;
- Bulgarian sweet pepper - 195 g;
- pod of hot pepper - 0,5-1 pcs .;
- red wine - 110 ml;
- butter - 30 g;
- hops-suneli - 10-15 g;
- basil (herbs) - 30 g;
- cilantro (greens) - 70 g;
- stone iodized salt and ground black pepper - to taste.
Preparation
Chahokhbili can be cooked from chicken drumsticks and thighs, but ideally it is better to take a whole carcass of whole chicken and cut it into portions. Do not forget to rinse the bird and dry it well. Now we select the function "Fry" or "Bake" on the display of the device and lay the prepared chunks of the bird in the multicastry, having disbanded a piece of butter in it beforehand.
After the pieces of the bird acquire on all sides an appetizing ruddy crust, we put a half-ring of onion in the container and fry it together with the chicken until soft. Now add the straws of the previously washed, peeled and chopped sweet Bulgarian and hot pepper, and in about three minutes, add crushed fresh tomatoes. The latter is ideally better to get rid of skins. To do this, we dip the fruits for a couple of minutes into boiling water, after which we will pellet them with ice water. Shock therapy will help to easily separate the skin from the pulp.
On top of the tomato mass, spread the crushed garlic teeth and chopped greens of basil and cilantro, add hops-suneli, salt and pepper, pour red wine and translate the device to continue cooking chakhokhbili from the chicken according to the Georgian recipe into "Quenching" mode for an hour and a half.
How to cook chakhokhbili from chicken correctly - a simple recipe on the stove
Ingredients:
- chicken meat - 1,7 kg;
- garlic teeth - 5 pcs .;
- fresh tomatoes - 760 g;
- onion bulbs - 460 g;
- pod of hot pepper - 0,5-1 pcs .;
- white wine - 110 ml;
- vegetable oil without flavor - 45 ml;
- butter - 30 g;
- hops-suneli - 10-15 g;
- Tkemali sauce - 30 g;
- coriander (herbs) - 95 g;
- paprika powdered;
- tarragon and mint (herbs);
- stone iodized salt and ground black pepper.
Preparation
In this case, we will prepare chahokhbili on a stove in a cauldron or a saucepan with a thick bottom. Chicken meat is prepared properly and fried in vegetable without flavor oil to rudeness, then pour the wine white and weigh the contents for about fifteen minutes. Simultaneously, while the bird is frying and stewing in wine, we clean the skins and cut the tomatoes finely, put them into the cauldron and let in meat for about ten minutes.
In a separate frying pan in cream butter we pass a half-ring cut into a ray. We spread onion mass to chicken with tomatoes, season with hops-suneli, ground paprika, add chopped hot pepper, salt and black pepper, cover the container with a lid and let in the smallest heat for twenty or thirty minutes. In the end, we lay fresh fresh herbs and garlic teeth, add tkemali, stir gently and remove from heat. Fifteen minutes later, the chahohby will insist and be absolutely ready for tasting.