Chahokhbili is one of the most popular dishes of Georgian cuisine. This meat stew is traditionally cooked from pheasant - the national bird of Georgia. Hence the name - in Georgian, "hohobi" means a pheasant. But today it is not so easy to get a pheasant, therefore the chahohby is more often prepared from a chicken, his close relative. However, no one interferes with the preparation of such stew from other types of meat: lamb, beef and pork. Only it must be young and fat enough. The main thing is to observe the basic principle of cooking chakhokhbili: "dry" frying of meat at the beginning, and after - stewing in vegetables, without adding water. And, of course, spices. If they are "right", you will succeed!
How is chowdock made from pork?
Ingredients:
- Pork tenderloin - 600 g;
- tomato paste - 250 g;
- onion - 4 pieces;
- coriander - 4 branches;
- garlic - 4 cloves;
- parsley - 4 branches;
- basil - 2 branches;
- green herbs - 3 sprigs;
- hops-suneli - 1/2 st. spoons;
- salt, pepper black ground - to taste.
Preparation
The meat is washed, dipped with a towel and cut into small pieces across the fibers. Spread into a preheated pan with a thick bottom and fry over low heat for 20 minutes. Isolated juice is drained, add onion cut into half rings and stew for 10 minutes, stirring and pouring on the meat juice. When the moisture evaporates, screw the fire and send to the meat finely chopped onion and tomato paste. Tomorrow under the closed lid for another 15 minutes. After salt, pepper, add spices, finely chopped greens and garlic. Stir and let the prepared dish take half an hour.
Chahokhbili from beef
Ingredients:
- beef - 500 g;
- flour - 1 tbsp.
- onion - 3 pieces;
- garlic - 4 cloves;
- tomatoes - 5 pcs .;
- red hot pepper - 1 cm;
- coriander, parsley - 1 bunch;
- salt - to taste.
Preparation
Prepared beef sliced and fried in a dry frying pan, sprinkled with flour. Add the diced onion and simmer for another 10 minutes. Tomatoes are scalded with boiling water, peel and grind in puree. We add to the meat along with the garlic and pod of hot pepper passed through the press. Under the closed lid for 10 minutes, sprinkle with finely chopped herbs, let it boil and remove from heat.
Chahokhbili from chicken in Georgian
Ingredients:
- chicken - 1 piece;
- onion - 4 pieces;
- parsley, coriander, basil, tarhun - 1 bunch;
- garlic - 3 cloves;
- tomatoes - 4 pcs .;
- Sauce Sauce - 2 tbsp. spoons;
- butter - 1 teaspoon;
- seeds of coriander - 1 teaspoon;
- hops-suneli - 1 teaspoon;
- leaves of thyme - 1 teaspoon;
- saffron - 1 pinch;
- black pepper freshly ground - 1 pinch;
- salt - 1 pinch.
Preparation
How correctly to prepare chahokhbili? Chicken carcass obmalivaem, washed, promakivaem paper towel and chop to pieces. Lay the meat in the goose fry and fry under the lid on a slow fire for 5 minutes. Drain the secret juice, and simmer the chicken for another 10 minutes. After adding a spoonful of butter, diced onion and a little chicken juice. When the onion is soft, rub garlic in the mortar with salt and spices, add it to the meat and pour the remaining juice. With a tomato we peel, cut into cubes and also send it to the goose. Stew under the lid is still half an hour. 5 minutes before the readiness we add sauce of satsebeli and greens.
How to make chahohby in a pot?
Ingredients:
For 1 pot:
- chicken - 150 g;
- butter - 30 g;
- onion - 1 piece;
- tomatoes - 2 pcs .;
- green onion - 1 pc .;
- pepper bulgarian - 1/2 pcs .;
- parsley - 3 branches;
- coriander - 2 branches;
- garlic - 2 cloves;
- hops-suneli - 1/4 tsp spoons;
- salt, pepper black ground - to taste.
Preparation
At the bottom of the pot, put butter, then, chicken, diced onion, Bulgarian pepper and scalded, without skins, tomatoes, chopped garlic, hops-suneli. Solim, pepper, cover with a lid and send to languish one and a half hours in the oven. 5 minutes before the readiness, we add chopped greens. Serve with sour cream.