Chakhokhbili Chicken - a classic recipe
For tricky Georgian name chakhokhbili lies usual chicken, stew in plenty of tomato sauce with vegetables and spices. As a result, out pretty easy, dietary meal, which is available for cooking year round (out of season fresh tomatoes, you can substitute canned). Below we discuss classic recipes chakhokhbili Chicken, you can easily replicate at home.
The classic recipe for Chicken chakhokhbili Georgian
- chicken (fillet) - 980 g;
- onions - 115 g;
- tomatoes - 460 g;
- green coriander, parsley - 20 g;
- hot pepper - 1 pc .;
- wine vinegar - 45 ml;
- laurel leaves - 4 pcs .;
- Garlic - 4 cloves.
The main difference from other chakhokhbili stew chicken is pre-roasting meat on a dry frying pan. Diced fillet pripuskayut to dry up as long as the meat does not grab on all sides, and then add the laurel, vinegar, salt, hot pepper and garlic pyurirovanny. Following the addition of fragrant leaves and arbitrarily chopped onions and tomatoes. After 5-7 minutes, tomato juice will start up and turn into a puree, at this stage, you will only add the chopped herbs and cooking classical chakhokhbili Chicken can be considered as completed.
Chakhokhbili - a true Georgian recipe
Despite the fact that only the usual formulation used chicken, chakhokhbili the classical prescription can be done using the whole chicken carcasses. The dish is, of course, get a little more high-calorie, and therefore much more hearty and flavorful.
- chicken (whole bird) - 1.4 kg;
- tomatoes - 1.4 kg;
- onions - 130 g;
- hops-suneli - 1 tbsp. a spoon;
- Dried coriander - 1/2 teaspoon;.
- Garlic - 2 cloves;
- Fresh green coriander.
Properly heat the roasting pan in which the plan is prepared. Divide chicken into pieces and fry in a preheated dish with the skin. Meanwhile, incise the skin on the tomatoes and blanch the vegetables a few seconds. After that, remove the skin, and the flesh split into large pieces. Also big slice and onion. Add the onions to the chicken, sprinkle in hops-suneli and dried coriander, chive squeeze behind. Mix all together, add slices of tomatoes and a generous pinch of salt. Reduce the heat under the broiler and cover the container lid. Simmer chicken about half an hour, adding liquid if necessary. At the end, add green coriander.
If you want to repeat the classic recipe with chicken in chakhokhbili multivarka, then immediately after roasting poultry, switch to the "quenching" mode and pour in enough water to cover the chicken slightly. Leave it to languish on 45-55 minutes.
Chakhokhbili of chicken and eggs in Georgian - the classic recipe
- chicken (fillet) - 580g;
- onions - 230 g;
- tomatoes - 490 g;
- Garlic - 3 cloves;
- Eggs - 3 pcs .;
- laurel leaves - 3 pcs .;
- sweet pepper - 115 g;
- fenugreek - 1/2 tsp;.
- green coriander - 20g;
- butter - 70 g
Dividing the chicken into equal-sized pieces, fry it with the diced onions in a dry and well-heated brazier. As soon as the meat will seize, put him slices of pepper and tomato, the last pre-should get rid of the skin. Following vsypte ground fenugreek, put the laurel and garlic pyurirovanny. Do not forget the salt. Simmer dish about 6-7 minutes, until the tomatoes will not turn into the sauce, and then type in the surface of a few eggs, stir and cover with lid all. After 2-3 minutes, you can sprinkle the dish with fresh coriander and start tasting.