Chicken chakhokhbili with potatoes

Chicken chakhokhbili with potatoes

The highlight of Chakhokhbili can be called regan, which is also known as basil. This fragrant seasoning gives a wonderful taste to stews, especially when combined with cilantro.

Ingredients

• Chicken 500 g
• Spices and seasonings to taste
• Sweet bell pepper 2 pcs.
• Tomato 2 pcs.
• Khmeli-suneli to taste
• Vegetable oil to taste
• Table salt to taste
• Potatoes 5-6 pcs.
• Hot pepper 2 pods
• Cilantro to taste
• Basil to taste

Manufacturing

To prepare a dish according to this step-by-step photo recipe, take pieces of chicken meat, for example, drumsticks, roll in spices and place in a frying pan. As a standard, it should be hot and completely dry, but if desired, you can use a little vegetable oil.

The finished chicken should be put aside to wait for your turn.

Next you need to peel, wash and dry the onion. It is cut into small half rings or cubes and sent to the frying pan. The vegetable should be fried in the fat that was rendered while frying the chicken. If it is not enough, you can add a little vegetable oil (you can replace it with goose or duck fat).

At this time, you should rinse, remove the seeds and stems from the sweet pepper and cut it into small pieces when the vegetable is dry. Once the onion becomes transparent, add the cooked vegetable to it. You should not fry for very long; the pepper should only soften slightly.

Now prepare the tomatoes. They should be washed, two cross-shaped cuts should be made on top, and then scalded with boiling water. Thanks to this, the skin will simply peel off, get rid of it, and cut the tomatoes into cubes. After this, the vegetable goes into the frying pan with the remaining ingredients of the stew. All ingredients must be mixed and simmered briefly.

After this, the pan must be removed from the stove, the vegetables should be transferred to a glass baking dish, because they will then simmer in the oven.

The future stew must be salted and peppered to taste, and added suneli hops.

Next, place the diced potatoes, which were previously peeled and washed, into a glass baking dish.

After this, you need to lay out the chicken pieces. Next come the bitter pepper pods. There is no need to cut them, just wash them. And again, the food needs to be lightly salted.

Next, water or broth is poured into the glass form. The liquid should cover the chicken up to half. Now you can put the dish in the oven. Manufacturing time is about 1-1.5 hours at a temperature of 150 degrees.

When ready, the savory food will take on a beautiful rich red-gold color. The dish can be placed on plates, sprinkled with fresh and chopped herbs (cilantro and basil). You can serve chicken chakhokhbili with potatoes with the freshest bread or lavash, it turns out very tasty. Bon appetit!

KBJU and composition for the entire dish

Similar Recipes Recommended Materials

Comments

How I love dishes in pots!

Chicken chakhokhbili with potatoes

Spicy, fragrant stew with chicken. How delicious it is! . Chakhokhbili is a poultry stew. The name of this dish comes from the Georgian word “khokhobi”, which means pheasant. At first, chakhokhbili was prepared from it. The recipe for making it spread evenly throughout the Caucasus. Not everyone can buy pheasant, so then the chakhokhbili recipe changed and at the moment almost any kind of poultry meat is used in its production. Chicken chakhokhbili is very popular. This recipe quickly gained popularity virtually all over the world. This dish is prepared in the traditional version, of course, without potatoes, but how can we explain this to our men who adore potatoes so much :)))? Well, almost all housewives, I think, will like this recipe because the dish comes out with potatoes and is even more satisfying and can easily feed a huge family.

1. Main
2. Recipe groups
3. Chicken chakhokhbili with potatoes

Ingredients and how to cook

ingredients for 10 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 1 hour 20 minutes

Step-by-step production

Step 1:

We begin making the Chakhokhbili dish with potatoes by peeling and washing the potatoes (naturally, there are no potatoes in the traditional Chakhokhbili recipe, but at the moment we are preparing a non-traditional version).

Step 2:

Chop the potatoes coarsely.

Step 3:

Boil water in a saucepan and salt it, put the chopped potatoes in there and boil them until tender for 20-25 minutes. Then drain the water into a separate container and leave the potatoes to cool.

Step 4:

In the meantime, we are preparing all the necessary products for Chakhokhbili. Naturally, we carefully wash and dry the chicken. For convenience, I took chicken thighs. You can take a whole chicken and cut it into medium-sized portions. You can remove all the large bones (I cook this way for guests, but my family still loves it when the chicken has bones). Peel the onions, wash the vegetables and herbs.

Step 5:

Let's take care of the tomatoes in advance. It will be easy to peel them if we make cross-shaped cuts with a knife in the place where the stalk was, and lower the tomatoes into a pan with bubbling water. Let the water boil again. After a minute, salt the water and pour cool water over the scalded tomatoes. After a few minutes, drain the cooled tomatoes and remove the skin; it will come off very easily.

Step 6:

Grind the tomato pulp until smooth using a cleaver or in a blender.

Step 7:

Heat a frying pan over a fire, grease the bottom with a thin layer of vegetable oil (so that the butter does not burn while frying the chicken), melt the butter and lay out the chicken pieces, fry until golden brown on both sides.

Step 8:

Meanwhile, cut the onion into thin half rings.

Step 9:

Place the chicken with some of the oil in a thick-bottomed pan, reduce the heat to low and cover the pan with a lid. Cook the chicken over low heat, covered, for about 10-15 minutes.

Step 10:

While the chicken is cooking, put the onion in a heated frying pan with the remaining fat and fry. The onion should become one hundred percent transparent and only slightly browned—we don’t want it to dry out.

Step 11:

Add chopped tomatoes, spices and salt to the frying pan along with the onions, mix with a spatula.

Step 12:

Cook the sauce after boiling at a gentle simmer for 10-15 minutes.

Step 13:

Then add the onion sauce to the chicken and stir. Cook over medium heat for 7-10 minutes, stirring. If necessary, if the water boils, you can add a little water in which the potatoes were boiled. Check the chicken for doneness by piercing the piece with a knife or fork (if the piece has a bone, then you need to pierce it at the bone - if no pink liquid comes out, the chicken is ready).

Step 14:

Put chopped cilantro into the pan, you can add the rest of the herbs, if you like, and previously boiled potatoes. Cook chakhokhbili with potatoes for 5 minutes over medium heat. That's it - the dish is ready! To make Chakhokhbili even tastier, cover the pan with a lid and leave for 10 minutes.

Step 15:

Then we arrange the dish on plates and serve with the freshest herbs. Help yourself, it's very tasty!

1. To make Chakhokhbili juicy, you need to take 30% tomato and 70% onion by weight in relation to 100% weight of chicken meat.

2. You can diversify the set of herbs and spices that make up this fragrant dish.

3. If the tomatoes are very sour, you can add a little sugar to the sauce to taste. If, on the contrary, there is not enough acid, you can add a little wine vinegar or lemon juice.

Chakhokhbili with potatoes in the oven

Ingredients

Homemade chicken – 1 pc.

Tomatoes – 6-7 pcs.

Garlic – 2-3 cloves

Sweet pepper – 3 pcs.

Potatoes – 10 pcs.

Ground dark pepper - to taste

• 93 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Video recipe: Chakhokhbili with potatoes in the oven

Step-by-step recipe with photos and videos

Chakhokhbili is a national Georgian dish made from poultry. The uniqueness of this dish is that before stewing, the meat is actually fried in a dry frying pan and then stewed in a thick vegetable sauce without adding water. The meat comes out indescribably juicy, tender and fragrant. This dish is perfect for a hearty lunch. It is usually served as a separate dish without any side dish. But by adding potatoes to it, you can, without much difficulty or waste of time, deliciously feed a huge family, and I am sure that everyone will be satisfied and full.

To make chakhokhbili with potatoes in the oven, prepare the necessary ingredients according to the list.

Carefully wash the chicken both outside and inside. Cut into portions. Place in a deep bowl, add salt, season with ground black pepper, mix thoroughly and leave for 10 minutes.

Heat a frying pan and place the pieces of meat fat side down. If the meat is very lean, you can add a little vegetable oil.

Turning over, fry the meat until golden brown on all sides.

Make cross cuts on the tomatoes. Pour boiling water over and leave for 1 minute.

Then remove the skin and cut into small cubes.

Peel the vegetables. Remove the stem and seeds from the pepper and cut the pepper into medium-sized cubes. Chop the garlic. Cut the onion into cubes.

Place the fried meat in a cauldron or thick-walled pan, add onions, garlic, sweet peppers and tomatoes. Add salt to taste. Close the cauldron with a lid and simmer over low heat for 15 minutes.

In a frying pan with a small amount of oil, fry the onion until golden.

Place it in the cauldron and continue simmering for another 30 minutes.

Meanwhile, peel and coarsely chop the potatoes. If the potatoes are small, you may not need to cut them at all.

Add it to the meat when it is ready. Add salt to taste.

Cover the cauldron with a lid and send the chakhokhbili with potatoes to the oven, preheated to 180 degrees, for 30 minutes.

A fragrant dish with soft and juicy meat, with crumbly and tender potatoes is ready.

Before serving, you need to carefully mix it and place it on plates. If desired, sprinkle with chopped cilantro or green onions.

True Georgian chakhokhbili with potatoes

Chakhokhbili is a national Georgian dish, it is chicken stewed in spices with vegetables and herbs. Previously, wild pheasant meat was used as a base, but now the exotic bird is being replaced with ordinary chicken. One of the most popular dish options is chakhokhbili with potatoes, the recipe for which we will look at later. Total production time is 45-50 minutes.

Instead of a whole chicken carcass, you can use separate parts: legs (legs), legs, drumsticks or breasts. Feel free to exclude any seasoning or spice from the composition if you don’t like it.

• chicken meat – 500-600 g;
• potatoes – 2 pieces (huge);
• onions – 3 pieces (medium);
• tomatoes – 400 gr;
• butter – 20 g;
• vegetable oil – 2 tablespoons;
• garlic – 1 clove;
• dried thyme - half a tablespoon;
• reddish ground pepper – 1 teaspoon (without a slide);
• coriander seeds - half a teaspoon;
• saffron - half a teaspoon;
• khmeli-suneli - half a teaspoon;
• parsley, cilantro, mint, basil - 1 sprig each;
• salt, pepper - to taste.

Recipe for chakhokhbili with potatoes

1. Wash the potatoes, peel them, cut them into 3-4 cm cubes. Boil water, add salt and boil the cubes until tender (20-25 minutes). Drain the water and cool the boiled potatoes.

2. Wash the chicken, dry it, cut into portions (remove the largest bones).

3. Heat a thick-walled pan (fryer or cauldron) with vegetable oil. Reduce heat to low, place meat in pan and cover with lid. Leave for 5-6 minutes.

4. Cut the peeled onion into thin half rings. Make shallow cross-shaped cuts on top of the tomatoes, place the fruits in a saucepan with bubbling salted water and bring to a boil again. Drain the boiling water, then pour cool water over the tomatoes and hold for 2-3 minutes. Peel the cooled tomatoes and cut into small pieces.

5. Remove the lid from the frying pan, turn the meat over, fry on the other side for another 5-7 minutes, stirring occasionally with a spatula.

6. Add butter and onion to the chicken. Fry for 5 minutes over medium heat, stirring occasionally.

7. Place potatoes and tomatoes in a saucepan. Mix. Cook over medium heat for 5-7 minutes.

8. Peel and cut the garlic into small pieces. Chop the greens.

9. Add all the spices, herbs and garlic. Add salt and pepper to taste, stir. After 3 minutes, remove the pan from the stove and cover with a lid. Leave for 15 minutes to infuse.

10. Divide the prepared chakhokhbili with potatoes into soup bowls and serve hot. The dish goes well with boiled rice.