Chakhokhbili in a slow cooker

It’s an unusual thing - in fact, any recipe for folk cuisine is simply perfect for making in a slow cooker. And all because the “Quenching” mode, which is certainly found in every multicooker, is similar to the process of simmering over a leisurely fire. And, it must be said, this process better preserves vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) and nutrients, which cannot but amuse. And traditional chakhokhbili is no exception.

Chakhokhbili is a Georgian national dish, originally prepared from pheasant (hence the name, because “khokhobi” means “pheasant” in Georgian). Pheasants are not such a common meat in the modern world, so chakhokhbili is now prepared from any kind of poultry: chicken, turkey, goose, etc. Pieces of poultry are fried in a dry (this is important!) frying pan until golden brown, then vegetables are added to the taste and desire of the cook, and everything is stewed in tomato sauce. Depending on the amount of vegetables, chakhokhbili can be served as an independent dish or with any side dish.

Dry frying - the hallmark of this dish - gives chakhokhbili the “true” taste and, moreover, allows you to use even very fatty poultry without worrying about your figure. Pieces of poultry are fried until golden brown in their fat, then onions and other vegetables that you wish to add to the dish are fried in it.

Speaking of vegetables. The main condition for chakhokhbili is a huge amount of onions. Everything else is up to desire and taste. You can add carrots, sweet peppers, potatoes, green beans, etc. to chakhokhbili. Tomato sauce (another essential component) is best prepared from new, fleshy tomatoes by removing their skins and grinding them using a blender. You can use tomatoes in their juice or, at worst, tomato paste, just choose the best one, without starch and applesauce.

Traditional chakhokhbili is prepared without adding water, because... There is enough water in the vegetables to make a rich sauce. But if you want more sauce (for example, when chakhokhbili is served with a side dish), add not more than 100 ml of water, but preferably reddish wine.

Chakhokhbili, as in any Georgian dish, must have a lot of spices. Add suneli hops, saffron, hot peppers, and bay leaves with a generous hand. Some cooks put chopped walnuts in chakhokhbili, this makes the sauce thicker and tastier.

Serve chakhokhbili with a huge amount of greens, as an independent dish or with a light side dish (boiled rice, potatoes or buckwheat) and be sure to buy the classic pita bread!

Chakhokhbili in a slow cooker with sweet pepper

Ingredients:
6-7 chicken thighs,
4-5 onions,
5-6 sweet peppers,
5-6 tomatoes,
salt, herbs, spices.

Preparation:
Cut the chicken into pieces and dry. Turn on the multicooker to the “Baking” or “Frying” mode, heat and fry the chicken until golden brown. Then add the onion, cut into half rings, fry for 5 minutes. Place the sweet pepper, cut into strips, into the multicooker bowl and fry for 10 minutes. Scald the tomatoes with boiling water, remove the skin and grind into puree. If there are no new tomatoes, take canned tomatoes in your juice or tomato paste (2-3 tablespoons). Place in a multicooker bowl, pour in approximately 1.5 liters of hot boiled water or chicken broth, salt, pepper, add spices to taste and set “Quenching” mode for 40-50 minutes. A couple of minutes before the end, add chopped herbs (cilantro, basil, dill, etc.) to the bowl.

Chakhokhbili in a slow cooker with wine

Ingredients:
1.5 chicken,
4 onions,
4 tomatoes,
1 hot pepper,
4-5 cloves of garlic,
100 ml reddish semi-sweet wine,
1 tbsp.
Suneli hops, herbs, salt - to taste.

Preparation:
Cut the chicken into pieces. Scald the tomatoes, remove their skins and cut into small cubes. Cut the onion into half rings, chop the garlic with a knife, cut the pepper into strips. Wash the greens, dry and chop. Fry the chicken in the “Baking” mode until golden brown, put all the ingredients in the multicooker bowl and set the “Stew” mode for 1 hour.

Chakhokhbili with potatoes in a slow cooker

Ingredients:
½ chicken or 4 thighs,
5 potato tubers,
1-2 onions,
3-4 cloves of garlic,
herbs, salt, spices.

Preparation:
Fry the chicken pieces in the “Baking” or “Frying” mode until golden brown. Add chopped onion, fry until transparent. Place diced potatoes in the multicooker bowl and fry, stirring occasionally. Peel the tomatoes, cut into cubes and add to the bowl. Switch the multicooker to the “Stew” mode for 1 hour. 15 minutes before the end of cooking, add the chopped herbs. After the signal about the end of the mode, add chopped garlic to the chakhokhbili, close the lid and let stand in the “Heating” mode for 10-15 minutes.

Chakhokhbili with natural yogurt in a slow cooker

Ingredients:
1 chicken,
2-3 onions,
4-5 tomatoes,
3-4 cloves of garlic,
½ cup tomato paste,
1 cup.
natural yogurt, 1 bunch of herbs,
salt, pepper - to taste.

Production:
Fry the chopped chicken until golden brown in a multicooker bowl on the “Frying” or “Baking” mode. Cut the onion into half rings. Tomatoes – into slices, chop garlic and herbs. Mix tomato paste with yogurt. Place all the products in the multicooker bowl, pour in the tomato-yogurt sauce, salt and pepper and close the lid. Set the “Extinguishing” mode for 1.5 hours.

Chakhokhbili in a slow cooker with lemon

Ingredients:
1 chicken,
500 g tomatoes,
2 carrots,
3 onions,
3 tbsp.
tomato paste, 200 ml of reddish semi-sweet wine,
1 lemon,
herbs, salt, spices (bay leaf, red pepper, coriander, suneli hops) - to taste.

Preparation:
Cut the chicken into portions and fry in the “Baking” mode, without adding oil, until golden brown. Meanwhile, chop the vegetables fairly large and add to the chicken. Stir and fry for 10 minutes. Add wine, tomato paste, spices and salt, close the lid and set the “Stew” mode for 1.5 hours. Serve generously with herbs and place a thin slice of lemon on each plate.

Chakhokhbili in a slow cooker with green beans

Ingredients:
600 g of chicken meat (drumsticks, thighs),
600 g of tomato puree,
400 g of onion,
200 g of sweet pepper,
200 g of green beans,
3-4 cloves of garlic,
salt, spices - to taste.

Preparation:
Cut the onion into cubes, the pepper into strips, chop the garlic with a knife. Cut the chicken into large pieces and fry in the “Baking” or “Frying” mode until golden brown. Add chopped vegetables and green beans, fry slightly and pour in tomato puree, salt and add spices to taste. Close the lid and set the “Extinguishing” mode for 1 hour. Serve with greens.

Bon appetit and the latest culinary discoveries!

Chakhokhbili in a slow cooker - 8 best recipes for a traditional Georgian dish

Chakhokhbili in a slow cooker is both a dish and a culinary development with which you can cook any product: be it poultry, meat, or even fish. The centuries-old method of dry frying and long stewing in spices and herbs has become available not only to admirers of ancient traditions, but also to owners of modern devices.

How to cook chakhokhbili in a slow cooker?

Chakhokhbili - a stew of meat and vegetables is considered a Georgian classic. Initially prepared from pheasant meat, it received other gastronomic variations. The development of leisurely stewing of a component in its own juice is especially successful in a slow cooker. Chakhokhbili in a slow cooker - recipes in which the dish reveals the taste and is very easy to prepare:

The basis of the dish is usually chicken, less often beef, pork or lamb. Constant vegetable components: onions, tomatoes and sweet peppers from time to time coexist with potatoes and beans.
The main component is chopped and fried until golden brown in the “Frying” mode without adding oil. This technique is appropriate for fatty meat; otherwise, it may be necessary to add extreme amounts.
Peeled tomatoes, hot peppers, garlic and herbs are chopped and combined with meat in a bowl in the “Stew” mode.
For the juiciness of the sauce, the best addition is wine, and for its thickness, walnuts. Saffron, suneli hops and cilantro will help highlight the spicy taste.

Chicken chakhokhbili - recipe in a slow cooker

Chakhokhbili from chicken in a slow cooker - an opportunity to get tasty and fragrant Caucasian food without additional kitchen utensils. Made in a single bowl, this recipe is suitable for both the conventional method with preparatory frying and for the dietary method - long stewing without frying. Either method is a tasty dish in an hour and a half.

Ingredients:

chicken – 1.5 kg;
onions – 3 pcs.;
tomatoes – 6 pcs.;
bell pepper – 2 pcs.;
clove of garlic – 4 pcs.;
hot pepper – 1/2 pcs.;
a handful of cilantro.

Manufacturing

Place portioned pieces of chicken in a bowl and turn on the “Fry-Meat” program for 5 minutes.
Add chopped onion, garlic, pepper using the “Fry-Vegetables” program and repeat the time.
Blanch the tomatoes, peel and blend in a blender. Combine with all components and, after starting “Stewing” for an hour, wait.
Garnish the finished chicken chakhokhbili in a slow cooker with herbs.

Chakhokhbili from pork in a slow cooker

Pork chakhokhbili is a wonderful opportunity to give your favorite product a Caucasian spectrum. The spiciness and pungency characteristic of the recipe harmonizes perfectly with pork, and a simple supply of ingredients will help you cope with the dish for an hour. Simmering on fire has been replaced by the “Stewing” function, where the meat remains juicy and does not dry out.

Ingredients:

neck – 650 g;
tomato paste – 250 g;
sweet pepper – 3 pcs.;
onions – 4 pcs.;
clove of garlic – 5 pcs.;
parsley and cilantro - a handful each.

Manufacturing

Fry the neck pieces with chopped vegetables for 15 minutes in the “Baking” function.
Add the paste into the resulting mass, season and simmer for 60 minutes.
Chakhokhbili with tomato paste in a slow cooker is a comfortable solution in the absence of vegetables.

Chakhokhbili from duck in a slow cooker

Chakhokhbili from duck is a worthy replacement for the pheasant that is rarely found nowadays, and a beautiful way to convey another type of healthy and nutritious food. The meat of the bird given to us is lean in some places, it will acquire sufficient juiciness due to vegetables, which, when properly cooked, must correspond to the proportions in relation to the main component 1:1.

Ingredients:

duck – 2 kg;
tomatoes – 1 kg;
sweet pepper – 500 g;
leek – 1 pc.;
clove of garlic – 7 pcs.;
hops-suneli – 1 teaspoon;
a bunch of cilantro;
butter – 70 g.

Manufacturing

Pour the melted butter into the bowl, add the poultry pieces and season.
Cut the vegetables as desired, cover the product with them and set the “Stew” function for 60 minutes.
Making chakhokhbili in a slow cooker is not a difficult process if you follow the proportions of the ingredients.

Beef chakhokhbili in a slow cooker

Beef chakhokhbili is a modern version, in no way inferior in taste to the traditional version of the roast dish. The beef, flavored with countless Caucasian seasonings and spices, takes on the smell of a real state masterpiece, rather than an obvious stew. A nice highlight is that you can prepare a hearty lunch in 45 minutes.

Ingredients:

slicing – 650 g;
onions – 4 pcs.;
tomatoes – 6 pcs.;
clove of garlic – 6 pcs.;
parsley and basil - a handful each.

Manufacturing

Cook the sliced pieces in the “Frying” program for 15 minutes.
Blanch the tomatoes, cut into pieces, combine with chopped vegetables and seasonings and, switching to “Baking”, leave for no more than half an hour.

Chakhokhbili with potatoes in a slow cooker

Chakhokhbili with potatoes is a food in which everyone’s favorite vegetable not only adds satiety and nutrition, but also deprives the hot dish of excess spice and acidity. Potatoes serve as a typical side dish for the dish - and this is completely correct, because vegetable salads are not appropriate due to the presence of tomatoes. Potatoes and chicken are the most popular stew option.

Ingredients:

chicken legs – 5 pcs.;
onions – 2 pcs.;
tomatoes – 4 pcs.;
potatoes – 4 pcs.;
dark ground pepper - a pinch;
a handful of parsley;
clove of garlic – 5 pcs.;
vegetable oil – 80 ml.

Manufacturing

Cut the legs and use the “Fry” mode to bring them to a golden brown color.
Dry the potato wedges separately.
Chop the remaining products and, combining with the main component, simmer the chakhokhbili in a slow cooker for an hour, finally seasoning with herbs.

Chakhokhbili with beans in a slow cooker

Chakhokhbili with beans - a recipe that does not require any additional side dish when serving. The wealth of vegetable components in the form of sweet peppers and green beans, common for a Georgian feast, makes the dish stand-alone and does not need any additions. Such a treat can become year-round if you use frozen preparations when there is no season. Chakhokhbili in a slow cooker is a process that greatly simplifies cooking.

Ingredients:

chicken legs – 700 g;
sweet pepper – 200 g;
green beans – 200 g;
onion – 250 g;
tomato paste – 250 g;
clove of garlic – 5 pcs.;
dark ground pepper - a pinch;
hops-suneli – 1 teaspoon;
dried saffron – 1/2 teaspoon.

Manufacturing

Remove portioned pieces of chicken from the bones and fry in the “Baking” program for 15 minutes.
Cut the vegetables, combine with the main element and keep in the same mode for 10 minutes.
Add pasta, seasonings and turn on “Stew” for an hour.

Chakhokhbili from bunny in a slow cooker

Bunny chakhokhbili is another recipe, thanks to which dietary and savory rabbit meat acquires juiciness and softness, simmering for a long time in modern technology. Maintained temperature conditions and a wealth of vegetables and spices allow you to get the desired and tasty culinary masterpiece for four eaters within an hour and a half.

Ingredients:

rabbit meat – 900 g;
tomatoes – 500 g;
sweet pepper – 200 g;
onion – 250 g;
clove of garlic – 6 pcs.;
parsley and greenish basil - a handful each.

Manufacturing

Cut the rabbit meat into portions and set for an hour, turning on “Stewing”.
Blanch the tomatoes and chop them together with the rest of the products.
Combine all the ingredients and turn on the “Baking” mode for half an hour.

Chakhokhbili with wine - recipe

Chakhokhbili with wine in a slow cooker is a light touch that highlights the traditions of Georgian cuisine. Acting as a flavoring addition, it not only assigns special notes, but is also responsible for the juiciness of the main product. The wine can be any snow-white or reddish, dry or fortified, mostly of high quality - after all, in Georgia they do not tolerate a disgusting drink.

Ingredients:

chicken – 1.5 kg;
pepper – 2 pcs.;
onions – 2 pcs.;
tomatoes – 3 pcs.;
clove of garlic – 4 pcs.;
vegetable oil – 30 ml;
reddish semi-dry wine – 150 ml;
bay leaf – 2 pcs.;
hops-suneli - 1 teaspoon.

Manufacturing

Turn on the “Frying” mode and place the chicken pieces in vegetable oil for a quarter of an hour.
Grind the next four products in a blender and add to the bowl.
Pour in the wine, season and simmer the chakhokhbili in a slow cooker for 45 minutes.

Chicken chakhokhbili: making in a slow cooker

State Georgian cuisine can amaze you with its abundance of delicious recipes. One of the most popular meat dishes in Georgia is chakhokhbili. It was usually prepared from pheasant meat, which was fried and then simmered for a long time in a frying pan over low heat. Modern housewives have slightly departed from the old rules and have gotten used to cooking chakhokhbili from chicken in a slow cooker. Fortunately, a wide range of functions of modern multicookers, such as Redmond, Polaris, Panasonic, allow you to fry and stew using one bowl, significantly reducing cooking time, and greatly maintaining the useful characteristics of the goods. Chakhokhbili in a slow cooker comes out very soft, juicy and fragrant, and the manufacturing process is much simpler. Below is a step-by-step description of how to cook chakhokhbili using a slow cooker.

Step-by-step recipe for chicken chakhokhbili for modern housewives

The main secret of cooking is the introduction of ripe and fleshy tomatoes, spicy Georgian seasonings and high-quality meat. The traditional method involves stewing meat in natural tomato sauce. It is not recommended to replace fresh vegetables with tomato paste: the taste will suffer significantly, and the cooking time remains approximately the same. Tomato juice will give the chicken juiciness and tenderness. If you ultimately want to get true Georgian chakhokhbili, you need to use only the freshest products.

To make chakhokhbili we need the following ingredients:

Large bell pepper – 100 gr (1 piece)
Tomatoes – 600 gr
Chicken – 1 kilogram
Onions – 300 gr
Salt - to taste
Bay leaf 1-2 leaves
Hot pepper – 2 pods
Garlic – 3-4 cloves
Khmeli-suneli - a pinch
Vegetable oil for frying
Herbs: parsley, cilantro, basil

First you need to wash the vegetables, herbs and chicken.
Cut the chicken meat, remove bones and skins, discard only the pulp. Chop into small cubes and place in a heated bowl. If you are using a Redmond multicooker, then virtually all models of this company have a “Frying” mode. Polaris or Panasonic uses the “All-Cook” or “Baking” modes. It all depends on the device model. The main task is to fry the chicken pieces in oil until golden brown, then transfer the chicken to a separate bowl. Next you need to make the tomato sauce.
One hundred percent of the skin is removed from the tomatoes. To do this, immerse the vegetables in boiling water for 5 minutes. Afterwards, peel the tomatoes from the film and cut into cubes, leave for a while so that they release their juice well.
Peel the onion and chop into half rings of medium thickness. Fry in the fat left over from the chicken for about 5 minutes.
Peel the sweet bell pepper, remove the stem and cut it into strips. The fruit is very large; it will be more convenient to cut it in half at first, and later into strips. Add the pepper to the onion and fry for another 4-5 minutes.
After the vegetables have been slightly fried, mix them with pieces of meat. Switch the “Frying” mode to “Stewing”. The time is set to about 30-40 minutes.
While the meat is simmering in vegetable juice, you need to prepare spices, hot peppers, garlic and herbs. Remove seeds from pepper and finely chop. Peel the garlic, crush and chop. Add a pinch of khmeli-suneli, garlic and hot pepper to the bowl. Gently stir the dish and simmer for about 3-4 minutes. During this period of time, seasonings and garlic will saturate the chakhokhbili with an inimitable smell.
Sprinkle with herbs and let the dish simmer for another minute. Then turn off the multicooker.

Knowing how to cook chakhokhbili, it will not be difficult to amaze your guests with your culinary capabilities. The recipe is described step by step and does not imply any special problems. The main cooking function is performed by a multicooker; it will not allow the meat to dry out or burn.

Mashed potatoes prepared with milk, sour cream or cream are perfect as a side dish for chakhokhbili. It's a matter of taste, as you like. Or you can simply boil a few whole potato tubers, sprinkle with dill and serve separately as a snack. Thick tomato sauce combined with chicken is already a complete dish. Whether to add a side dish to it or serve it with Georgian flatbread is at the discretion of the hostess. Either option will make a hearty and tasty lunch or dinner.

You don’t have to use a whole chicken; chicken legs or feet are perfect. Below is a step-by-step recipe for fragrant chakhokhbili made from chicken thighs. It is also based on a traditional Georgian recipe.

Chakhokhbili from chicken thighs with adjika

The following ingredients will be useful for production:

Chicken legs - 1.2 kg
Onions – 4 medium onions
Tomatoes – 5 – 6 pieces
Garlic – 3 – 4 cloves
Adjika (dry mixture) - 1.5 tsp.
Saffron - a handful
Salt to taste
Ground reddish pepper (hot) - to taste
Parsley - a few sprigs
Coriander beans - a small handful
Oil for frying

Remove skin and bones from chicken thighs, wash and dry with a napkin. If the legs are very large, they need to be cut on a diagonal, but small legs can be thrown completely.
Peel the onion and cut into half rings. Place the onion in the preheated multicooker bowl and fry in the “Fry” mode until slightly golden brown, 3-4 minutes.
Add chicken legs to the onion, stir and leave to cook at the same rate. This will allow the meat to release its juices and the dish will begin to simmer.
At this time you need to cook the tomatoes. To remove the skin from tomatoes, they need to be immersed in boiling water for 4-5 minutes. Then remove the skin and finely chop. Add chopped vegetables to the chicken and onions. Simmer for about 35-40 minutes.
Peel the garlic, press it with a knife and chop it, so it gives off a better smell. Finely chop the greens. Add adjika, herbs and garlic 3-4 minutes before readiness. Sprinkle with saffron and coriander, salt and pepper. Mix everything carefully. Serve hot. According to this recipe, chakhokhbili is made from chicken; in a slow cooker it can be made from lamb or other meat.

Another, no less tasty, Chakhokhbili recipe calls for the addition of potatoes. In other words, it is not served as a separate side dish, but is included in the dish itself. The meat is simmered in tomato juice with potatoes for about an hour.

Chakhokhbili with potatoes

Medium potatoes – 5 pcs.
Chicken - half a carcass
Tomatoes – 5 pcs.
Onions - 1 pc.
Salt
Khmeli-suneli
Dark pepper
Basil
Cilantro
Parsley
Garlic – 2 cloves

The amount of herbs and spices is taken depending on personal taste preferences.

Wash the chicken meat, remove bones and skin. Cut the chicken into small pieces and place in a multicooker bowl preheated in the “Fry” mode. Fry until golden brown.
Cut the onion into half rings and add to the meat.
Peel and cut the potatoes into cubes, add to the chicken with onions and fry until golden brown.
Blanch (remove the skin) tomatoes, chop and add to vegetables and meat. Switch “Frying” to “Stewing” mode, cook for about 40 minutes (+ - 10 minutes)
3-5 minutes before readiness, add spices and herbs.

Ordinary Georgian cuisine has given the world many delicious dishes. One of them is Chakhokhbili. It is not difficult to prepare, and the ingredients used in the recipes are the most affordable ones. To get this culinary masterpiece, you don’t have to waste a lot of time, and the introduction of modern household appliances will significantly simplify the whole process. It takes quite a bit of culinary experience to understand how to cook chakhokhbili from chicken in a slow cooker.

5 recipes for chicken chakhokhbili in a slow cooker

To cook chicken chakhokhbili in a slow cooker, you don’t need any special culinary talents or skills. The recipe for such a dish is very simple and understandable. Its main ingredients are chicken meat and a huge amount of new vegetables.

Traditional recipe for chicken chakhokhbili in a slow cooker

The traditional recipe combines tomatoes, garlic and sweet bell peppers. These vegetables mix well with chicken (900 g). In addition to meat, 3 onions, 3 pcs. sweet pepper, 4 cloves of garlic and a couple of large juicy tomatoes, take: salt, fragrant herbs, a bunch of fresh herbs.

It is convenient to take a small chicken carcass of about a kilogram and divide it into portioned pieces. If you need to reduce the calorie content of a dish, you should remove the skin from the meat.
The meat with salt and spices is fried in the appropriate mode for 7-9 minutes.
The greens are chopped, the tomatoes are skinned and finely chopped with a sharp knife. The onion is cut into small cubes, the pepper into thin strips. It is best to chop garlic using a grater with the smallest meshes.
All prepared ingredients are laid out with the meat.
In the appropriate mode, the dish is prepared for 1.5 hours.

If there are no tomatoes in stock, you can take 10 tbsp instead. l. tomato paste without additives.

Chicken chakhokhbili in a slow cooker with wine

A good red wine can really bring out the taste of meat and vegetables. You need to take 90 ml (semi-sweet or dry). You should also prepare: 1.5 kg of chicken, 4 onions and tomatoes, garlic to taste, 1 hot pepper, salt, a pinch of any oriental seasoning for chicken. How to prepare this version of chakhokhbili is described step by step below.

The tomatoes are peeled and cut into cubes, the onions into half rings.
The garlic is finely chopped with a knife along with hot pepper.
The chicken is cut into pieces and fried in a suitable program until golden brown.
Next, vegetables, salt, seasoning and wine are sent into the bowl of the “smart pan”. In the “Stew” mode it takes 70 minutes to cook.

The dish is served hot along with the resulting gravy.

Recipe with eggplant

This version of the recipe allows you to get meat with vegetables in a larger amount of sauce. Prepared from: 450 g chicken, 2 eggplants, reddish sweet peppers, 2 tomatoes, salt, granulated garlic, onions, consistency of olive oil and melted butter, 2 huge spoons each, 0.5 tbsp. cream, 2 huge spoons of wheat flour.

The eggplants are washed, wrapped in foil and baked until soft in the oven.
The flour is lightly fried in a dry frying pan, poured with cream, after which the mass is cooked at low heat for 3-4 minutes.
Salt and cooled eggplants mashed with a fork are added to the sauce. The ingredients are simmered together for 7-8 minutes.
The chicken is cut into pieces and fried in the bowl of a “smart pan” at the consistency of oils in a suitable program until golden brown.
Further frying continues with the addition of onion and pepper cubes. All that remains is to sprinkle the ingredients with garlic and salt.
Then the dish will be stewed with a lid for half an hour. You can add a little water as needed.

The meat is served with vegetable gravy and sauce prepared in advance.

Chakhokhbili with potatoes

You can immediately add potatoes to the dish under discussion and then you won’t have to rack your brains over the side dish. Not counting this vegetable (2 pieces), you will need to prepare: 1 chicken carcass for approximately 1.5 kg, 2 onions, half a stick of high-quality butter, garlic to taste, sweet pepper 3 tomatoes, ½ lemon, small. spoon of Georgian adjika, salt.

The butter is melted in the baking program. Any chopped onion is fried on it until soft.
Pieces of the cut carcass are added to the mass, the cooking process lasts another 8-10 minutes.
Next, diced potatoes are poured into the bowl of the device, adjika and peeled tomatoes crushed in a blender are laid out.
Add sweet pepper cubes, lemon juice, salt, crushed garlic.
In the “magic pan” the treat will be cooked for 45 minutes in the “Stew” program.

If no one at home likes spicy dishes, you can exclude adjika and garlic. Or simply reduce their quantity in the chicken chakhokhbili recipe.

Georgian style in a slow cooker

The dish under discussion came to us from sunny Georgia. But not enough people remember its origin. It’s worth preparing a treat at least once according to the classic recipe with all the indispensable seasonings. It will include: 800 g of chicken meat, 4 garlic cloves, salt, onion, 4 tomatoes, carrots, a pinch of saffron and suneli hops.

Any meat parts are suitable. Comfortable to use the legs. And fillet will allow you to reduce the calorie content of the dish.
In the “Frying” program, pieces of chicken are fried on all sides until golden brown.
Then add pieces of skinless tomatoes, onion cubes, chopped garlic and thin slices of carrots.
The ingredients are fried together for 8-10 minutes. Spices and salt are poured into the bowl at the end.
All that remains is to add half a glass of water and cook in the “Porridge” program for 60-70 minutes. The lid can be closed.

It is delicious to serve appetizing meat with roast vegetable gravy. You can complement it with a light salad or assorted pickled cucumbers, tomatoes and peppers.

Aspects of manufacturing in a multicooker of various brands: Redmond, Polaris and others

A “smart pan” will allow the housewife to use fewer utensils in the process of preparing a dish. And, in addition, you can casually throw it in during the stewing process for about 40-60 minutes, without worrying that the treat will burn. It doesn’t matter what model of multicooker is suitable for this.

All modern ovens have the “Frying” and “Baking” programs, regardless of the brand. They are necessary to fry meat and vegetables in advance.

To continue making chakhokhbili, you can select the “Stewing” or “Porridge” mode. They will make the dish soft, tender and rich. Some models of multicookers, for example, from Redmond, have a “Multicook” program. It is also perfect for making the dish in question. The main thing is to adjust the mode to 160 degrees.