Chicken chakhokhbili; Georgian

Georgian chicken chakhokhbili

Chakhokhbili, together with shish kebab, lula, chicken tabaka and khachapuri, is rightfully included in the top five most favorite dishes of Georgian cuisine, which have long been recognizable beyond the borders of the Caucasus. Tender, fragrant meat is stunning in taste, it is worthy of odes to it! Pleasant to the eye with its variety of colors, the original, centuries-tested chicken chakhokhbili will become a candidate for tired fried legs, thighs and fillet chops. What is hidden behind the incomprehensible title, how to prepare the dish correctly and what to serve it with?

From time immemorial

In the old days, the food was prepared from a young, fattened pheasant. The name of the bird in Georgian is “khokhobi”. In the 5th century, the brave ruler Vakhtang I from the then capital of Mtskheta went hunting. The shot pheasant fell into a hot spring, and the dog brought the already cooked bird to the owner. The first granite of modern Tbilisi was laid in this place. "Tpili" means warm.

Secrets of taste

Every Georgian family prepares chakhokhbili according to its own recipe, tested by almost all generations. It’s as if everyone uses the same set of ingredients, but the results turn out differently. There are countless options, some like it in nut sauce, others prefer it with tkemali or wine, some housewives cook it on the stove, others love to create it in the oven. The recipe is the same, the spices and proportions differ, and each kitchen has its own dish, unlike the others. It’s easy to prepare, doesn’t take much time, comes out delicious, everything requires some extra stuff.

How to cook chicken chakhokhbili correctly? To master the process, it is not necessary to have the capabilities of an advanced chef. Despite the simplicity of the recipe, without taking into account the aspects, it is unlikely to achieve the taste of ordinary Georgian food. Chicken stewed with a huge amount of vegetables and the addition of khmeli-suneli, which almost all housewives prepare at home, is as far from the traditional dish - chakhokhbili from chicken meat, as a tiny stream from a fast mountain stream.

Which part of the bird should you choose? You can take a whole carcass, thighs, legs or fillets. Broiler chicken is perfect; its meat cooks quickly and is perfectly soaked in sauce.

You can use new-fashioned, luxurious clay-coated frying pans, but you are unlikely to achieve the usual taste. A metal frying pan or cauldron with thick walls, where the meat is moderately heated on all sides, is just what is needed.

The main difference between chakhokhbili and ordinary meat stew is that chicken or turkey is stewed in vegetable gravy without adding water.

There are two secrets in the manufacturing technology:

you need to fry the chicken in a frying pan without oil, only fatty poultry can be dry-fryed, lean meat will definitely burn, to prevent this from happening, pieces of turkey or chicken laid out on a hot surface need to be twisted very quickly:
The main amount of water in which the meat will be stewed is contained in onions and tomatoes; creating a correct calculation of the amount of vegetables is the key to success.

The dish is eaten hot or cool with rice, potatoes, and stewed vegetables.

Chakhokhbili from chicken meat traditional recipe at home

Using a sharp knife, cut the thigh or leg in half and remove the bone. Cut the whole chicken into portions and remove the breast from the bones. So that the dish does not become just a poultry stew, but is rightfully called chakhokhbili from chicken meat in Georgian, pay attention to the composition of the ingredients and proportions:

chicken meat – 1 kg;
ripe, juicy tomatoes – 5-6 pcs.;
bell pepper – 2 pcs.;
large onions - 3 pcs.;
fresh cilantro, parsley or purple basil - 1 bunch;
garlic – 5 large cloves;
butter – 50 g;
hot pepper – 1 pod.

Making chakhokhbili from chicken meat, step-by-step recipe

Heat a thick-bottomed frying pan and add the meat. Place the fattier pieces first so that the chicken browns. Fry for only 5 minutes.

Wash the vegetables and dry with a towel. Cut the onion into half rings, the bell pepper into strips, sauté the vegetables in butter, stirring vigorously.

Scald the tomatoes with boiling water and quickly lower them into very cool water. The skin will simply come off. Cut the pulp with a knife or grate it on a large grater. Do not apply thickening near the stalk. Place the vegetables in a saucepan, add salt and simmer until juice appears.

Pour the gravy over the chicken, bring to a boil, turn the heat down and simmer until the meat is completely cooked. Add garlic passed through a press, crushed hot pepper and herbs, add salt to taste. Turn off and cover with a lid.

Chakhokhbili is eaten as an independent dish with flatbread or bread, but it will also be organically combined with a side dish - potatoes, pasta, rice, couscous.

You should not use burgundy onions, because they have a gentle, sweetish taste, and in the process of heat treatment they acquire a brown color, which can spoil the pleasing variegation of chakhokhbili with its gloomy appearance. Georgian cuisine is not only about taste, but about the brightness of colors! What a pity that photos and videos do not convey the divine bouquet of smells.

Chakhokhbili from turkey or chicken with walnuts step by step

Everyone calls this dish in their own way - Georgian-style chicken chakhokhbili with walnuts or satsivi in tomato sauce. In fact, both are correct. Connoisseurs of Georgian cuisine did not anathematize the creator of the dish for not following the traditional recipe; more “variants on the theme” arise. Chicken prepared according to this recipe has the most tender taste.

The ingredients are the same as in the traditional recipe. There is only a small exception, you need to remove the hot reddish pepper and add 150 g of peeled walnut kernels.

The cooking process does not take much time, and the taste comes out great. There is one secret remedy that can give a dish a real Georgian spectrum. While rendering fat from turkey or chicken, hum “Chito Grito, Chito Margarito, yeah” and perform a few lezginka steps - it’s not at all difficult, but what a mood!

The sauce can be made the same as in the traditional recipe. Onions and peppers are lightly fried in a frying pan or in a saucepan. Chopped tomatoes should be mixed with walnuts passed through a meat grinder or crushed in a blender, add salt, dry spices and bring to a boil. Mix with fried vegetables and pour chakhokhbili sauce over the bird placed in the pan. If the gravy comes out very thick, you can add half a glass of vegetable or chicken broth. Simmer until the meat is ready over low heat, add finely chopped cilantro and squeeze the garlic. Let it brew for 30 minutes (you can do it in a warm oven) and only then start eating. Serve rice or potatoes as a side dish.

To immerse yourself in dreams of Georgia and highlight the taste of the main dish, make badrijani - an appetizer of eggplant with walnuts. Let's prepare the fruits; they need to be cut lengthwise into thin slices, sprinkled with salt and left for a short time so that the bitterness goes away. Dry and fry on both sides. Grated cheese and basil are added to the prepared nut mince and placed on blue tongues. All that remains is to add the pickled onion and roll it up.

Recipe for chakhokhbili with potatoes

small whole chicken, 5-6 thighs or legs;
3 onions;
3 potatoes;
5 pieces. ripe tomatoes or tomato paste;
1 meaty pepper;
half a lemon;
1 bunch of spicy herbs;
1 tsp ground pepper;
garlic;
salt, sugar.

Making chakhokhbili from chicken step by step.

Trim the fat from the chicken and place it in a hot cauldron with thick walls. Fry onions and bell peppers. Remove vegetables and place on a plate.
In a separate bowl, pour the marinade of lemon juice and 2 tablespoons of wine over the chicken. Leave to marinate for some time.
Remove the skin from the tomato and puree the pulp in a blender. Combine the tomato with vegetables, add salt and a little sugar. Tomato sourness combined with sugar and the smell of pepper will give the dish a very pleasant, memorable taste.
Peel the potatoes and cut into cubes.
Fry the chicken until golden brown, add salt, add potatoes and pour in the sauce. Cook covered for 10-15 minutes. Sprinkle with chopped garlic, any spices and herbs. Serve hot. You can cook in a slow cooker or home oven from chicken thighs or breasts.

Traditional recipe for chicken chakhokhbili, Georgian style

Chicken chakhokhbili is a common Georgian dish, the main difference of which from the usual stewed chicken for Slavic peoples is the special set of spices and herbs used. Usually, the Georgian dish is quite hot, spicy and at the same time with indescribably tender meat that simply melts in your mouth.

In Georgia, as evidenced by culinary statistics, every second housewife knows how to cook chakhokhbili from chicken, so let’s try to make this culinary masterpiece in our own home, which, I can confidently say, all men will appreciate.

Traditional Georgian version of chakhokhbili made from chicken
Recipe for regular, spicy and spicy Georgian chakhokhbili with chicken
Chakhokhbili with Georgian chicken - useful tips and cooking tips

Traditional version of Georgian chicken chakhokhbili

Ingredients for making:

Chicken (legs and legs are more suitable for making, but you can use all parts) – 1.5 kg;
regular onion - three pieces;
reddish bell pepper - two pcs. (use thick-walled, fleshy);
fleshy reddish tomatoes (only the reddish variety) - two pieces;
chili pepper pod;
head of garlic, small;
butter – 40-50 g;
Khmeli-suneli seasoning – 2-3 tablespoons;
a bunch of parsley and cilantro;
salt to your taste;

The process of making chakhokhbili step by step

— Wash the chicken, cut it into pieces, put it in a cauldron or frying pan with thick walls and bottom, fry without oil on all sides until the meat is slightly browned. There is no need to fry it too much, just lightly. Dry roasting of poultry is the main condition for making chakhokhbili in Georgia.

— We wash the bell pepper, clean out all the insides, cut into half rings, if the pieces are very large, they can be cut smaller.

— Peel the onion, cut it coarsely, into rings or half rings.

— Heat the butter in a frying pan, fry the vegetables in it, until they are slightly browned, put them in the cauldron with the chicken.

— Pour boiling water over the washed tomatoes, remove their skins, cut into cubes, and add to the rest of the products.

— Place the cauldron on the stove, turn on medium heat, cover the dish with a lid, heat the food, reduce the heat to low and simmer the dish for 40 minutes. During this period of time, the chicken should become soft, and the vegetables will release fragrant juice.

— While chakhokhbili is preparing, chop all the greens and chili peppers, squeeze the garlic through a garlic press, mix in all this beauty with salt and hops-suneli.

— 5 minutes before the end of cooking the meat, open the cauldron, add a mixture of herbs and seasonings, stir, cover again and leave for another 5-7 minutes.

Chili peppers can be peeled from the seeds, or they can be used with them; in the second case, the dish will be twice as spicy.

Chakhokhbili in Georgian is ready! Let it sit for a while to brew and you can serve it. The dish should be served hot with lavash or classic Caucasian flatbread.

Recipe for regular, spicy and spicy Georgian chakhokhbili with chicken

One chicken, weighing about a kilogram;
2 huge onions;
one bell pepper;
one chili pepper;
hops-suneli - 2 tablespoons (this spice is the main one in the dish and should not be replaced with anything else);
a bunch of cilantro, basil and parsley;
5 tomatoes;
5-6 garlic cloves;
peppercorns – 5 pcs;
butter – 50-60 g;
three testicles;
20-30 ml. (a couple of spoons) wine vinegar;
salt and a pinch of chopped coriander;
a pair of bay leaves.

Step by step method for making Georgian dishes

— We cut up a chicken carcass using the usual method, wash any piece and wipe it with a cardboard towel so that there is no water.

— Take a thick-bottomed saucepan, frying pan or cauldron, heat the dishes, don’t add any oil, I note, lay out the meat and brown it on each side.

— Peel the bell pepper together with the onion and cut it arbitrarily, but not finely.

— Melt butter in a frying pan, fry your products in it, adding a little salt to them. Once the onions have turned golden, transfer the vegetables to the vat with the chicken, and add the remaining oil from the frying pan there too.

— We remove the skin from the tomatoes, cut them into arbitrary pieces, and put them in our own saucepan.

— Cover the food with a lid and cook on the lowest heat for 10 minutes. When the tomatoes release their juice, open the lid, salt the food, add bay leaves, vinegar (don’t overdo it with vinegar, 1-2 teaspoons no more), peppercorns and a little coriander. Simmer all this beauty for 35-45 minutes.

— While the food is being cooked and the chicken is soaking up vegetable juice, chop the garlic and herbs, and finely chop the chili pepper separately.

- Once the meat has become soft and juicy, add all the spices, herbs and raw eggs to it, mix the dish and bring it to readiness.

— Chakhokhbili is served with Georgian lavash and a glass of dry snow-white or reddish wine.

The divine smell and taste of this wonderful dish, I am sure, will be able to create memories for all members of your family. At the same time, do not forget that the dish is spicy, and therefore it should be given to children no earlier than the age of five, and ideally without gravy, just meat, which can be supplemented with the freshest vegetables.

Chakhokhbili with Georgian chicken - useful tips and cooking tips

1. Do not use tomato paste or ketchup in making chakhokhbili, the taste of your dish will be exchanged here and it will no longer be Georgian cuisine, but your improvisation on it. If you don’t have new tomatoes at home, you can replace them with canned ones; they are sold in their juice, but not with tomato paste or ketchup.

2. When preparing chakhokhbili, Georgians most often use pheasant rather than chicken. It is clear that in our country this bird is financially expensive and not everyone can afford it for themselves, which is why chicken or turkey meat is allowed in the dish.

3. The most delicious Georgian dish comes from the wings, thighs and drumsticks of the bird, but Georgians themselves often prepare it from one boneless fillet.

4. Meat for chakhokhbili must be fried before stewing, without adding any oil. It is best to use cookware with a non-stick coating and a thick bottom for this process.

5. In the classic Georgian recipe, do not replace butter, which is used for frying vegetables, with vegetable oil. With such a substitution, the taste of the dish itself will significantly change.

6. Last but not least, Georgian cuisine is famous for its spices and seasonings, and therefore you can make your own adjustments in this case, using various aromatic and spicy herbs in the dish. But with all this, leave the hop-suneli seasoning in the recipe constant, this is the main component of chakhokhbili and without it your treat will no longer be what it really should be according to the Georgian recipe.

Georgian chakhokhbili: step-by-step recipes

Chakhokhbili is a national dish of Georgian cuisine. The usual chakhokhbili recipe contains chicken and vegetables with spices. Chakhokhbili is also prepared from other types of poultry, fish and cattle meat.

Traditionally, the dish is prepared in a cauldron in the fresh air, but a saucepan, frying pan, and other containers can cope with this task.

Recipe for chakhokhbili with chicken

The traditional recipe for making chakhokhbili requires careful attention to the sequence of preparing the dish. It is recommended to serve the finished chakhokhbili with snow-white dry wine.

It will be useful for you:

Chicken;
Dry snow-white wine;
Cilantro;
Butter;
Vegetable oil;
Garlic;
Plums;
Tomatoes;
Hot reddish pepper;
Regular salt;
Pepper mixture;
Utskho-suneli;
Onion.

Chakhokhbili with chicken: step-by-step recipe with photos

Manufacturing:

Cut the chicken carcass into pieces, removing the skin first. The usual number of pieces into which a chicken carcass must be cut is 17 pieces.
We wash the tomatoes and make a cross-shaped cut on them. Then immerse in hot water for half a minute and peel off the skin.
Add vegetable oil to a heated pan. Fry the chicken on both sides. Fry the chicken breasts after the rest of the meat is slightly cooked.
Add salt to taste to the chicken, a mixture of peppers: black, snow-white, aromatic, and snow-white dry wine.
Cut the onions and tomatoes into slices. Fry the onion in vegetable oil until golden brown, add butter and a pinch of salt to taste.
Add tomatoes to the pan with the chicken. Gently mix the meat with vegetables.
Add the plums to a separate container and add a little water. Close the container with a lid and let the plums simmer for a little while. Afterwards, rub the plum pulp through a sieve and add some of the resulting consistency to the chicken.
Add a tablespoon of utskho-suneli and previously fried onions to the chicken.
We peel the cilantro from the roots and finely chop it on a board. Peel a few cloves of fresh garlic, chop finely and add to the cilantro. Add cilantro and garlic to the pan with chicken and stir. Add a pinch of hot reddish pepper. Simmer the meat for a couple of minutes.

Chakhokhbili from bunny

Stewed bunny meat with vegetables is suitable for those watching their figure. Bunny meat is classified as medicinal and dietary.

It will be useful for you:

Bunny carcass;
Tomatoes;
Fresh hot pepper;
Fresh sweet pepper;
Khmeli-suneli;
Onion;
Fresh parsley;
Basil;
Vegetable oil;
Bay leaf;
Ground pepper;
Regular salt;
Garlic.

Bunny chakhokhbili: step-by-step recipe for making soup

Manufacturing:

Chop the onion into half rings, hot and sweet peppers on a cutting board. Separately chop the parsley, a few cloves of garlic and the freshest basil leaves.
We clean the bunny carcass and cut it into large pieces. Add the meat to the heated cauldron or pan. If necessary, lubricate the container with vegetable oil.
We peel the tomatoes from the stalks and make a cross-shaped cut on them. Place the tomatoes in boiling water for half a minute and remove the skins. Cut into small cubes.
Fry the bunny meat on both sides, add vegetable oil and chopped tomatoes. Simmer the meat with tomatoes for 15 minutes.
Add the pepper and onion mixture to the meat and leave for another 15 minutes. Then add ground pepper, suneli hops, salt and bay leaf to taste. Add water and simmer for 10 minutes. Mix the meat with herbs and garlic, leave for a couple of minutes.

Chakhokhbili with beef

To make chakhokhbili with beef, try to choose fresh meat from a young calf. This way, after stewing, the meat will be tender and fragrant.

It will be useful for you:

Beef cuts;
Bulb onions;
Tomatoes;
The freshest garlic;
Fresh cilantro;
Fresh parsley;
Ground reddish pepper;
Regular salt;
Vegetable oil.

Chakhokhbili with beef: step-by-step recipe with photos

Manufacturing:

Cut the beef into pieces, place it in a heated frying pan and fry without oil.
We wash the tomatoes and make cuts on them. Place in boiling water for half a minute and remove the skin. Cut into small cubes.
Cut the onion into thin layers and add it to the meat. Add chopped garlic and reddish ground pepper there. Add vegetable oil, tomatoes and salt to the dish.
Let the meat and vegetables simmer. Simmer the beef over low heat for 60-70 minutes.
Finely chop the parsley and cilantro and add to the meat. Turn off the stove and leave the dish for a couple of minutes. Before serving, decorate with the freshest herbs and vegetables.

Chakhokhbili with pork

Pork stewed with vegetables will be an appropriate dish for a hearty dinner.

It will be useful for you:

Pork;
Bulb onions;
Tomatoes;
Tomato paste;
Garlic;
Parsley;
Cilantro;
Regular salt;
Pepper mixture;
Khmeli-suneli;
Vegetable oil.

Chakhokhbili with pork: step-by-step recipe with photos

Manufacturing:

Cut the pork into pieces and fry in a cauldron or pan for 15-20 minutes on both sides. Add vegetable oil for frying. When juice is released from the meat, drain it and add a small amount of oil.
Peel the freshest tomatoes, cut into large pieces and add to the meat. Add thinly sliced onion, tomato paste, salt and a mixture of peppers there.
Simmer the meat until the vegetables are cooked, stirring frequently.
Chop parsley, cilantro, and garlic on a cutting board. Add to the container with vegetables and meat with a pinch of suneli hops. Let the dish simmer for 15 minutes. Before serving, garnish with remaining herbs and onions.

Chakhokhbili with lamb

Chakhokhbili with lamb will not have a nasty aroma or aftertaste if you choose the right meat for cooking. Choose lamb meat and when cutting, try to remove all the fat from the fillet.

It will be useful for you:

Mutton;
Bulb onions;
Potato;
Vegetable oil;
Hot peppers;
Garlic;
Cilantro;
Basil leaves;
Parsley.

Chakhokhbili with lamb: step-by-step recipe with photos

Manufacturing:

We wash the lamb, wipe it and cut it into large pieces. Fry the meat in a frying pan or in a cauldron for 15-20 minutes, stirring often. For frying, add vegetable oil.
Cut onions into half rings and potatoes into small pieces on a cutting board.
Add the onion to the container with the meat and simmer for 5-6 minutes, add salt to taste.
Cut the tomatoes crosswise, rinse with boiling water and leave for a couple of minutes. Remove the skin and cut the vegetables into small slices.
Add tomatoes and potatoes to the meat, mix and leave to simmer for 15-20 minutes.
Finely chop the garlic cloves, parsley, cilantro, basil leaves and hot pepper. Add to the container with the meat and leave the dish to simmer for a couple of minutes until cooked.

Chakhokhbili with duck

Duck meat is tender, fatty and healthy. In order to reduce the calorie content of chakhokhbili with duck, remove the skin from the meat.

It will be useful for you:

Duck;
The freshest pepper;
Hot peppers;
Onion;
Garlic;
Tomatoes;
Paprika;
Basil;
Khmeli-suneli;
Olive oil;
Bay leaf;
Ground black pepper.

Chakhokhbili with duck: step-by-step recipe

Manufacturing:

We wash the duck carcass and cut it into large pieces.
Wash the tomatoes and make oblong cuts on them. Place in hot water for half a minute and remove the skin.
Add the duck to the heated pan. Fry the meat on both sides in olive oil. Then we send the duck to fry in a cauldron.
Cut the onions and tomatoes into slices. Fry the onion with garlic in duck oil until golden brown, add a pinch of salt to taste. Then add the onion to the cauldron with the duck and pepper the dish to taste.
Add tomatoes to the pan with the duck. Mix meat with vegetables. Add chopped bell and hot peppers, suneli hops, basil and paprika. Simmer the meat in a cauldron for an hour, stirring frequently.

Chakhokhbili from mackerel

Chakhokhbili with fish is a good combination. For chakhokhbili, choose fatty fish without huge bones. Mackerel fillet is perfect for this dish.

Georgian chicken chakhokhbili: 3 delicious recipes

Expand the contents of the article:

Have a nice day, dear hostesses!

Now we will prepare a delicious, savory dish of Georgian cuisine, it is called chakhokhbili.

We will have a traditional recipe, as well as several Russian versions that have proven themselves to be excellent.

We assure you, no matter what recipe you choose, it will turn out very, very tasty!

Georgian chicken chakhokhbili - traditional recipe with plums and wine

chicken - 800-1000 g
large onions - 2-3 pcs.
juicy fleshy tomatoes – 5 pcs.
plums - 4-5 pcs.
garlic - 3-4 cloves
snow white wine – 100 ml
a large bunch of cilantro (if you don’t like it, you can replace it with dill)
Utskho-suneli - 1 tl. (if you can’t find it, then hops-suneli)
salt, dark pepper, hot reddish pepper - ground
vegetable oil
butter - 30 g

Wash the chicken and cut into large pieces. The skin can be removed if you do not want the dish to be very greasy.

The plums must be washed, filled with water and boiled for a couple of minutes until soft.

Rub the prepared plums through a sieve. In this way we will get a colorful and fragrant plum puree.

You should get approximately 100-150 g of puree.

Tomatoes need to be cut crosswise, pour boiling water over them and wait 20 seconds.

After scalding, the skin will be removed from them very easily.

Remove the skins from the tomatoes and cut them into small cubes.

Cut the onion into half rings, chop the cilantro.

For those who don’t like it, but really want to cook chakhokhbili, you can use parsley.

But we must warn you that with all this the dish will lose little in taste. Finely chop the garlic.

Place the chicken in a frying pan without oil and start dry frying. The chicken should release its juices and turn white on the outside. Salt and pepper it.

Pour white wine into the pan with the chicken. Simmer for 10 minutes with the lid open. The alcohol vapors must come out, but the taste remains.

Add utskho-suneli to it. If you suddenly can’t find this seasoning anywhere, then add suneli hops, it’s literally always available in stores.

Add tomatoes to chicken. Stir everything, simmer for 5-7 minutes with the lid open. The tomatoes should release juice.

Then cover with a lid and let the chicken simmer in vegetable juice until fully cooked.

The simmering time is approximately half an hour. If you have very large pieces, then it can increase to 40-50 minutes.

Open the lid from time to time and gently stir the contents. Make sure there is enough water in the pan.

If the tomatoes are large and juicy, then there are no problems with them. And if the tomatoes are “winter”, greenhouse tomatoes, or a little dry, then you may need to add some water.

Meanwhile, prepare the onions. Fry it until lightly golden and when it is browned, add a piece of butter to it.

Stir constantly so that the onion does not burn. It should turn out soft, golden, buttery.

When the onion is ready, place it in a common pan along with the plum puree, which will give the dish a delicious fruity note.

Three minutes before readiness, add ground reddish hot pepper. Quantity to suit your taste.

When the dish is ready, add herbs and garlic as a last resort. Mix.

Ready! Unusual smell! The chicken is warm, the vegetables melt in your mouth.

Chakhokhbili can be served as an independent dish in deep plates, sprinkled with herbs.

It is also often served with a side dish, boiled rice, or with Georgian salads and Georgian wine.

Recipe for chicken chakhokhbili in a slow cooker

How to cook chakhokhbili quickly? Use the slow cooker recipe.

It’s tasty, light, and an incredible help for housewives who don’t have time, but still have a desire to eat deliciously.

Chicken – 1.5 kg
Tomatoes – 700 g
Bell pepper - 2 pcs
Onion - 4 pcs.
Garlic - 3-4 cloves
Greens - cilantro (parsley), dill, basil
Hot pepper - small piece
Tomato paste - 1 tbsp. l

Cut the chicken into medium pieces. Turn on the “Fry” mode in the multicooker.

The chicken must be fried without oil. Thanks to the skin, the chicken will release juice and fat and thus will be fried on it.

Salt it. Let it fry for 20 minutes in this mode. Stir and turn the contents of the pan from time to time so that it does not burn.

Cut all vegetables into small pieces. Remove the skin from the tomatoes and chop them very finely (or puree them in a blender).

When the chicken is quite fried and has finished secreting its ichor, add chopped onion to it.

If it has not released enough fat to fry the onions, you can add a piece of butter.

Fry for another 5 minutes.

After this, add tomatoes, bell peppers, hot peppers and a spoonful of tomato paste to the multicooker bowl.

Add suneli hops to taste. Add salt to taste.

Stir everything well, close the lid and turn on the “Stew” mode for 1 hour.

When the program is complete, add herbs and garlic to the finished dish.

The result is very tasty, soft meat in a tasty vegetable gravy. And it looks very tasty!

Eat it hot. Yummy!

Chicken chakhokhbili with potatoes

Another variation of this dish. Perhaps it is purely Russian. Well, a Russian person cannot live without potatoes!

And since our website is not dedicated to the intricacies of state cuisine, but to how to simply, quickly and deliciously feed your family, this recipe is quite suitable for us.

Chicken – 1 kg
Tomatoes - 2 pcs.
Onion – 5 pcs.
Potatoes - 4 pcs.
Butter - 30 g
Spices: ground coriander, utskho-suneli (khmeli-suneli), paprika, ground hot pepper
Salt, sugar to taste
Cilantro (parsley)

Peel the potatoes, cut into cubes and boil in salted water until tender - 20-25 minutes.

Then drain the water and let the potatoes lie there and cool.

Peel the tomatoes and mash them into a puree.

Cut the chicken into large pieces. It is also convenient to take chicken legs or legs and wings.

In short, any parts of the chicken that you like.

We begin to fry the chicken without oil, in our own fat. Fry on both sides until browned.

Then turn down the heat and leave it to simmer quietly in the frying pan.

At this time, prepare the vegetable component. Cut the onion into half rings and fry with butter.

We will fry it until golden and soft.

Then add tomatoes and all the spices to the onions and simmer this mass for 10 minutes.

Transfer the onion mixture to the chicken and simmer until the chicken is done. The chicken is ready if no ichor oozes out when pierced with a knife.

At the end, add boiled potatoes and herbs. Let's mix everything. Hearty and tasty chakhokhbili with potatoes is ready!

Let the dish sit under the lid for another 10 minutes and you’re ready to eat!

It turns out to be a real independent dish that does not require a side dish.

We hope you will need our recipes! Save them to social networks for your friends using the buttons below.

Chicken chakhokhbili; Georgian

Georgian chicken chakhokhbili

From time immemorial

Secrets of taste

Chakhokhbili from chicken meat traditional recipe at home

Making chakhokhbili from chicken meat, step-by-step recipe

Chakhokhbili from turkey or chicken with walnuts step by step

Recipe for chakhokhbili with potatoes

Traditional recipe for chicken chakhokhbili, Georgian style

Traditional version of Georgian chicken chakhokhbili

The process of making chakhokhbili step by step

Recipe for regular, spicy and spicy Georgian chakhokhbili with chicken

Step by step method for making Georgian dishes

Chakhokhbili with Georgian chicken - useful tips and cooking tips

Georgian chakhokhbili: step-by-step recipes

Recipe for chakhokhbili with chicken

It will be useful for you:

Manufacturing:

Chakhokhbili from bunny

It will be useful for you:

Manufacturing:

Chakhokhbili with beef

To make chakhokhbili with beef, try to choose fresh meat from a young calf. This way, after stewing, the meat will be tender and fragrant. It will be useful for you:

Manufacturing:

Chakhokhbili with pork

It will be useful for you:

Manufacturing:

Chakhokhbili with lamb

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Manufacturing:

Chakhokhbili with duck

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Manufacturing:

Chakhokhbili from mackerel

Georgian chicken chakhokhbili: 3 delicious recipes

Georgian chicken chakhokhbili - traditional recipe with plums and wine

Recipe for chicken chakhokhbili in a slow cooker

Chicken chakhokhbili with potatoes

To make chakhokhbili with beef, try to choose fresh meat from a young calf. This way, after stewing, the meat will be tender and fragrant.

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