Chakhokhbili
by Editorial Staff
This traditional Georgian dish was originally prepared with pheasant, but now it is customary to do with chicken. Chakhokhbili is a simple but delicious chicken dish.
Ingredients
- Chicken (legs or thighs can be used) – 1-1.2 kg
- Bulb onions – 3-4 pcs.
- Tomatoes – 4-6 pcs.
- Garlic – 3-4 cloves
- Butter – 40 g
- Ground red hot pepper (optional) – 1/4 teaspoon
- Hops-suneli – 1-2 teaspoons
- Saffron – 1/4 teaspoon
- Cilantro and parsley greens – to taste
- Basil greens (optional) – to taste
- Salt (sea) – to taste
Directions
- Wash the chicken, dry it with a paper towel and cut it into portions.
- We wash the greens, dry, cut. My tomatoes, on each we make a cross-shaped incision and put them in boiling water for 1 minute. Remove the skins from the tomatoes and cut them into cubes.
- Peel the onion and cut into cubes or half rings. Peel and chop the garlic.
- Heat a frying pan with a thick bottom, a stewpan, or a cauldron (preferably cast-iron dishes) over high heat. We heat butter in this dish.
- Put the prepared chicken pieces in the heated oil. Fry the chicken until golden brown. We often turn the pieces over.
- Add the onion to the chicken and fry everything together.
- Add chopped tomatoes, salt a little (in winter you can add a tablespoon of good tomato sauce to the tomatoes).
- Add suneli hops, saffron, hot red pepper can be added.
- We mix. Reduce heat to minimum, cover, and cook chicken chakhokhbili for 10-15 minutes.
- Add garlic and herbs to chakhokhbili. Mix everything, cover with a lid and let it simmer over low heat for another 5-7 minutes. Chicken chakhokhbili is ready.
Serve chakhokhbili sprinkled with fresh herbs.
Enjoy your meal!
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