If you want to cook chicken in a special way, then we bring to your attention the Georgian dish chakhokhbili. Stewed with vegetables, it turns out to be very tender, aromatic and juicy. Cooking meat is easy. We offer a traditional Georgian chakhokhbili recipe .
Recipe
Spices, herbs and vegetables are products that Georgian cuisine cannot do without . Chakhokhbili recipes can be offered with various ingredients, but in any of them you will find a mention of oriental spices and herbs. For today's dish you will need the following products:
- large chicken (gutted) weighing about 2 kg;
- 5-6 heads of red onions of medium size;
- ripe tomatoes - 5-6 medium-sized fruits;
- one red bell pepper;
- one medium-sized carrot;
- a few cloves of garlic;
- a bunch of cilantro, green basil;
- vegetable oil - about 100 grams;
- bay leaf, adjika or hot red pepper, uchi-suneli, salt, black pepper.
Georgian Chakhokhbili cooking
1st step
Chicken must be cooked until half cooked. To do this, first rinse the carcass, then place in 2 liters of boiling water. In time it will take about 40 minutes. After that, put the chicken out of the broth, let it cool and cut into pieces together with the bones. Strain the remaining broth.
2nd step
Use a thick-walled pan or cauldron. Preheat the dishes. Fatty chicken can be fried without oil, if there is little fat, then pour vegetable into the cauldron. Make the fire stronger. Quickly fry the chicken pieces from all sides. A golden crust should form on them.
3rd step
Chop the onion into small cubes. Add it to the chicken. Stir everything and fry for about 10 minutes. The onion should lighten.
4th step
Peppers: remove seeds and partitions from it. Cut into thin slices. Rub carrots with a coarse grater (you can not put it in a dish at all). Put pepper and carrot in a cauldron. Simmer on low heat for about 5 minutes. Pour a glass of broth into vegetables and chicken. Cover the cauldron and simmer for about 40 minutes. Chicken meat should be completely soft.
5th step
Tomatoes should be peeled. To do this, make a cross-shaped incision at the top of each fruit. Dip the tomatoes in boiling water for a few seconds. Then take out - the peel should be removed easily. Grind the tomatoes in a blender or use a regular strainer. Put the resulting tomato puree in a cauldron, add fire to medium power. Stir everything and simmer the chakhokhbili in Georgian for another 10 minutes.
6th step
Finely chop the cilantro, chop the garlic. Put them in a mortar, sprinkle with coarse salt and crush into a homogeneous mass. You can also use a blender for this. Add to the cauldron. Finely chop the basil and lay it to the chicken. Send a pinch of uchi-suneli seasoning there. Fans of spicy foods are advised to add a little finely chopped hot pepper or adjika. Put a bay leaf in a cauldron. Put out another 10 minutes. Try Georgian Chakhokhbili for salt. After turning off, let the dish brew for a few more minutes. After that you can serve.