Chahokhbili - a national dish of Georgian cuisine, made from lamb or poultry meat with the addition of various fresh vegetables and spices. Today we will tell you how to prepare a fragrant and delicious chahokhbili in a cauldron.
Chahokhbili's recipe in kazan
Ingredients:
- fresh chicken - 2.5 kg;
- onion - 1 kg;
- red tomatoes - 260 g;
- garlic - to taste;
- spices ;
- coriander, dill - to taste.
Preparation
Fat, which is on the chicken, carefully cut and melt it in the cauldron. Meat is well washed, chopped pieces and fry for 15 minutes. Onion is cleaned, shredded in large pieces and thrown to the bird. After 5 minutes, throw crushed tomatoes, chopped greens, sprinkle with salt and cover tightly with a lid. After half an hour we add garlic to the dish, extinguish for about 10 minutes and remove the chahokhbili from the chicken in the cauldron from the fire.
Chahokhbili in the cauldron at the stake
Ingredients:
- chicken legs - 5 pcs .;
- onion white onion - 95 g;
- carrots - 380 g;
- sweet pepper - 55 g;
- tomatoes ripe - 1 kg;
- garlic - 3 cloves;
- chicken broth ;
- white dry wine - 10 ml;
- butter.
Preparation
The whole leg is washed, drained and chopped in portions. The Kazan is suspended above the fire, we throw meat and fry it without oil, in our own fat. Onions and carrots are cleaned, finely chopped, and the sweet pepper is processed from seeds and shredded into cubes. Sliced ​​vegetables are thrown into the cauldron, add a piece of butter and stew for 15 minutes. With tomatoes, we remove the skin, scalding them with boiling water, and whisk the pulp in a blender. Pour the resulting sauce into a dish, season with spices, add a little chicken broth and dry wine. We extinguished the chaoh in a cauldron on a small fire until ready for 20 minutes. Garlic is cleaned and let through the press. Send the resulting gruel to the finished dish, close the lid and insist 10 minutes.
Chahokhbili from chicken in Georgian in Kazan
Ingredients:
- chicken average - 1 piece;
- onion white onion - 1.5 kg;
- average tomatoes - 1 kg;
- zucchini - 550 g;
- garlic - 10 g;
- vegetable oil - to taste;
- spice;
- fresh greens.
Preparation
In the cauldron we pour oil and heat it to boil with chicken fat. Then throw the meat, cut into pieces, and fry until golden. Onions are cleaned, cut large and sent to the cauldron. Stirring, stew until half-transparent and throw tomatoes and zucchini, diced. Then add the spices to taste, chopped greens, mix, cover the dishes with a lid and hold for 35 minutes.