Chahokhbili is a dish of Georgian cuisine. Originally it was prepared from a pheasant. Now for cooking use the meat of any bird, most often - chicken.
Chahokhbili are pieces of a bird stewed in tomato sauce. Before stewing meat, it is fried in a dry frying pan without the addition of fat. This is an unshakable rule for preparing this Georgian dish. The second point is that in the process of extinguishing water is not added, the meat is stewed exclusively in its own juice and the liquid that the vegetables secrete. In general, the food is simple, but very tasty. Each housewife has her own recipe and her cooking secrets. Each of these recipes is interesting in its own way. In this article, we will tell you how to prepare a chahokhbili in a multivariate.
Chahokhbili from a hen in the multivariate "Panasonic"
Ingredients:
- chicken - 1 kg;
- tomatoes in its own juice - 400 g;
- onions (large) - 1 piece;
- salt, pepper, greens - to taste;
- vegetable oil.
The recipe for chahokhbili in the multivark is quite simple, does not require special culinary talents and rare products. Plus cooking in the multivark is that the chicken is evenly stained and nothing will burn.
So, we install the "Baking" mode in the multivark, pour a little vegetable oil into the bowl and pour onion cut into half rings. Lightly fry it, put it on a plate and while we set aside. Now we are engaged in chicken: cut it into small portions, salt, pepper and put in a bowl multivarka (you do not need to add oil), fry the pieces on all sides for about 15 minutes. Then we send the cooked onions to the meat. Tomatoes we cut in small cubes and also we put in a bowl of multivark. If the season allows, you can use fresh tomatoes. Now mix everything and cook in the "Baking" mode for 20 minutes. Ready chahohbili put on a dish and sprinkle with finely chopped greens. As you can see, the recipe for cooking chahohby is quite simple.
Recipe for cooking chahokhbili in a wine sauce in a multivark
Ingredients:
- chicken - 1,5 kg;
- tomatoes (large) - 4 pcs .;
- onion - 4 pieces;
- carrots - 1 piece;
- coriander - 1 bunch;
- basil - 30 g;
- parsley - 30 g;
- garlic - 4 cloves;
- red semi-dry wine - 50 ml;
- Salt, pepper, hops-suneli - to taste;
- olive oil - 30 g.
Preparation
To prepare chahokhbili in a multivark, you can take any parts of the chicken, i.e. you can cut a whole carcass or, for example, take only the lower leg. So, we prepare the products: the onion is cut with rings, if it is not large or half-calves, if the bulbs are large enough. In the bowl of the multivarka pour olive oil, put the onion and cook for 5 minutes in the "Baking" mode. Now put the onion on a plate, and send a chicken to the multivark, which should be salted and peppered beforehand. Fry it without oil on both sides for about 15 minutes. Now add to the chicken onions, grated carrots on a large grater, tomatoes peeled and cut into cubes, passed through the garlic press. All is well mixed, if necessary add spices, pour red semi-dry wine and stew in the "Quenching" mode for 30 minutes.
The recipe for cooking chahokhbili from chicken involves quenching a chicken in a liquid emitted by vegetables. We do not need to pour water, but there are some exceptions to the rules: water can still be poured, if we use domestic chicken, and it's old enough. The meat of such a bird stews longer, so additional liquid may be required. The quantity of tomatoes can also be increased if they are not juicy enough. Spices you can vary depending on your preferences. Chahokhbili in the multivark turns juicy and fragrant.