It is believed that white sauces are ideal for chicken. But only those people who have not tried the real Georgian chakhokhbili think so. This bird in tomato sauce will win any heart.
At the same time, the dish is very simple and affordable. Here are the best choahohbili chicken options. In the recipes, the cooking process is described step by step, valuable recommendations are given.
Chakhokhbili from chicken - general principles of preparation
Initially, a pheasant was used for chakhokhbili, but now it is difficult to find such a delicious product, so it is replaced with chicken. Traditionally, one carcass is taken. The bird is washed, chopped into pieces or simply cut into joints, then fried until half-cooked. Further combined with other ingredients.
What else is added to chakhokhbili:
• onion;
• tomatoes, tomato sauces or pasta;
• Bulgarian and hot peppers;
• butter;
• garlic.
Spices are always added to the dish, traditionally this is seasoning from a bag of hops-suneli. But you can take a substitute from the chicken mix, add some spicy herbs, ginger. Be sure to add greens to the chakhokhbili: cilantro, parsley, basil, a sprig of mint, rosemary, oregano can go. But all this is added not after cooking, as we are used to, but 5-10 minutes before the end. Greens should be stewed with other products, give them a taste.
Classical Georgian chicken chakhokhbili (recipe, step by step with secrets)
The traditional version of the Georgian chakhokhbili from chicken. The recipe step by step explains how to make sure that the dish does not turn out to be an ordinary stewed bird in a tomato. We take small pieces of chicken, parts do not matter.
Ingredients
• kilogram of chicken;
• 2 large sweet peppers;
• 0.5 pods of hot pepper;
• three onion heads;
• five tomatoes;
• 2/3 Art. l hops-suneli;
• basil and cilantro;
• five cloves of garlic;
• 50 grams of oil.
Cooking
1. Rinse the chicken, dry the pieces with napkins. Moisture on them should not remain.
2. Place a thick-walled stewpan or large frying pan on the stove, heat it, but do not add oil to it.
3. Put the chicken on a well-heated, dry surface. Fry the pieces from two sides to a light crust for about a couple of minutes, you do not need to reduce the fire, let it be strong. The bird must be fried in its fat. If the chicken is young and lean, then you can add a little butter or just grease the pan.
4. Take a second frying pan, put oil in it, it is better to use a piece of butter or its mixture with vegetable oil. Put on the stove.
5. Peel the onion, cut into half rings. Peppers cut in half lengthwise, take out the internal contents and also cut into half rings.
6. Pour onion into melted butter, fry over high heat until golden brown, transfer to chicken fried on a dry surface.
7. In the pan after the onion add chopped Bulgarian pepper in half rings. We cook it for several minutes so that the vegetable has a pleasant aroma. And also pour it to the chicken.
8. Each tomato is cut with a cross. We put all the tomatoes in a bowl, pour steep boiling water from the teapot. After a minute, hot water needs to be drained, add cold water, remove the skin.
9. Peeled tomatoes, cut into small cubes, add a saucepan with chicken and other vegetables on top.
10. Again we put the stewpan on the fire, but now we cover and languish on a small fire for about half an hour. The juice from the tomatoes should be allocated, a lot of sauce will appear.
11. It's time to do aromatic additives. Peel and chop the garlic. Grind greens and half a pod of hot pepper. You can take a whole pod if you like spicy dishes.
12. Add salt and suneli hops to the chicken. This seasoning will give Chakhokhbili a special aroma.
13. Stir everything thoroughly, cover again and simmer until the chicken is soft. If it is not home, then 10-15 minutes are enough.
14. Now add the herbs, hot pepper, garlic. Stir, cover and simmer for 5-7 minutes, so that the fragrant ingredients share the taste with the bird.
15. We serve chakhokhbili as an independent dish or in combination with rice, pasta, any vegetable side dishes.
Chakhokhbili from chicken and potatoes (recipe, step by step and in detail)
Potato variant chakhokhbili from chicken. The recipe tells you step-by-step how and when to add a vegetable to a dish, which spices are better to use, which is better not to do.
Ingredients
• chicken (small);
• a pair of onion heads;
• head of garlic (small);
• three potatoes;
• 100 g of drain oil .;
• 0.5 lemon;
• three tomatoes;
• bell pepper;
• 50 g of fresh parsley, cilantro and a couple of sprigs of basil;
• 1 tsp spice hops suneli;
• salt.
Cooking
1. We cut onions in large half rings, it is not necessary to grind the vegetable too finely.
2. In the cauldron or in the stew-pan, start the butter, fry over high heat until a golden crust appears.
3. Take out all the onions in a bowl, try not to grab the oil.
4. We wash the chicken, chop, dry the pieces, lay in a cauldron. Cooking a couple of minutes. As soon as the juice begins to stand out from the bird, cover and simmer for about another five minutes.
5. Pour all the juice and butter from the cauldron into a bowl, but do not throw it away, it will still be needed. Fry the chicken until lightly crusted.
6. Return to the chicken previously sautéed onions.
7. Add chopped garlic, suneli hops, stir. Fry all together for a couple of minutes to enhance the aroma of spices.
8. Take a half of lemon and squeeze all the juice into the cauldron.
9. Peel the potatoes, cut into strips. Add to the chicken to the cauldron.
10. Cut the bell pepper into strips and also send to the dish. You can chop it into strips or chop it into cubes as you like.
11. Tomatoes cut into cubes or slices. You can peel the skin by dousing the tomatoes with boiling water. Or just cut the vegetables in half and grate. We lay all this in a cauldron.
12. Now you need to return the chicken juice with fat, which we previously poured from the cauldron into a bowl. And at the same stage we put salt in chakhokhbili.
13. Cover, simmer all together for about fifteen minutes, the potatoes should be soft.
14. We chop a large bunch of mixed greens, add to the dish. Stir. Add chopped hot pepper pod if desired.
15. Cover, leave the chakhokhbili to stew on low heat for another five minutes. In the end, before serving, carefully stir the dish to raise the products from the bottom.
Simple chicken chakhokhbili in a slow cooker (step by step recipe with tomato)
A variant of a very tasty, but lazy chicken loaf. The recipe step by step reveals all the intricacies of cooking Georgian dishes in a slow cooker. The sauce will be prepared with the addition of tomato paste, it will turn out very bright and rich, and walnuts will give a special flavor to the dish.
Ingredients
• kilogram of chicken;
• two sweet peppers;
• half a glass of nuts;
• three tomatoes;
• 2 tbsp. l tomato paste;
• hot pepper pod;
• 2 tbsp. l vegetable oil;
• four cloves of garlic;
• a pair of onions;
• 0.5 tablespoons of hops-suneli;
• 2 tbsp. l butter;
• Greenery.
Cooking
1. Prepare the chicken in accordance with all the rules, chop into medium slices.
2. Lubricate the multicooker cup with a small piece of butter, leave the rest for now.
3. Turn on the frying or baking mode. We look at the features of our slow cooker, someone likes to fry on a standard program, someone likes baking more.
4. Spread the chicken pieces in one layer and fry on one side for about five minutes, then the same amount on the other side. Do not close the lid.
5. Remove the chicken from the slow cooker, add the rest of the butter and pour a couple of tablespoons of vegetable oil, leave to heat.
6. Quickly cut onions. If the heads are not large, then we make half rings. If the bulbs are heavy, then it is better with quarters of rings, that is, straws. Throw in hot oil, fry until transparent.
7. Cut the Bulgarian pepper into strips and throw it into the multicooker bowl after the onion, let them warm up for now.
8. Cut the hot pepper, pour immediately, let the taste evenly diverge in the dish.
9. Return the chicken to the slow cooker, continue to cook chakhokhbili in the same mode without a lid.
10. Add the tomato paste, stir. If it is very thick, then dilute with a couple of tablespoons of water. Stir the chicken in the tomato and continue to warm to make the color of the sauce more pronounced.
11. Tomatoes can be scalded, peeled, but you can just rub them so that the skin remains in your hands. We send everything to the multicooker bowl, pour 0.5 cups of boiling water.
12. We rearrange the program to the quenching mode. Cover, cook chakhokhbili 15 minutes.
13. Nuts need to grind or just chop into small pieces.
14. Cut the greens. Take parsley or cilantro, you can add a little fresh or dry basil to them.
15. Peel the cloves of garlic, chop. Its quantity can be adjusted.
16. Open the multicooker, salt the dish, throw the nuts, add the greens, prepared garlic and close the lid again.
17. Stew chakhokhbili from chicken for another ten minutes.
Chakhokhbili from chicken - useful tips and tricks
• To make the sauce color bright and saturated, you can add tomato paste or the most ordinary ketchup.
• If chakhokhbili is breaded served with cereal side dishes, then it is better to make more sauce. But it’s more reasonable to add not ordinary water, but tomato juice or broth.
• Chakhokhbili can be prepared only from chicken breast, a dietary option will be obtained, but remember that this part of the chicken carcass does not like prolonged cooking or stewing, in this case it turns out to be dry and stiff.
