Chakhokhbili

They say that chakhokhbili was once prepared from wild pheasants caught in the hunt. But the number of pheasants in nature is decreasing, and the number of hunters is not growing either. They began to cook Chakhokhbili from lamb and beef. But the closest combination to the truth is nevertheless chakhokhbili, made from good domestic chicken, which fed on grass and grain, breathed clean air, and drank good water. Soon it will not be much easier to get such a chicken than a wild pheasant, but for now, it’s still real, and therefore it’s worth trying.

Ingredients

Directions

Various sources say that the main feature of chakhokhbili is the initial frying of chicken in a thick-walled container without the use of oil. Therefore, I put the chicken pieces into my favorite cauldron and put them on the fire a little above average. There are discrepancies here – someone advises to cover it with a lid, someone does not. I didn’t cover, but just left it on the fire for 15 minutes, stirring from time to time so that it would brown a little on all sides.
While the chicken was being fried for the chakhokhbili, I did not spend time in idle contemplation, but peeled and finely chopped a couple of medium onions. Having wept in the process about the plight of the Georgian people, I poured onions into a preheated frying pan, where the ghee had already been heated.
Frying the onion too much does not make sense, as it will melt sooner or later. It is enough to bring it to the stage of translucency, not forgetting to stir from time to time. After that, you can turn off the heat under the pan for now.
Can you smell it? This chicken has already been fried on its own fats and now we can safely add a translucent onion to it. Now let them stew (and enough juice was released) together. Just make sure that the fire under the cauldron is not too strong. By the way, instead of a cauldron, you can easily use a thick-walled pan.
Now is the time to get four ruddy tomatoes from the bins. Spring has already come, and the Uzbek neighbors began to pamper us with ground tomatoes. It’s best to take them. Cut the tomatoes crosswise, scald them with boiling water and remove the unnecessary skin from them.
The next stage raises some doubts in me myself, but you cannot erase a word from the recipe. Put our pan back on the fire and fry a couple of tablespoons of tomato paste in it. Then add chopped tomatoes to the same place. Let them give the juice. The whole process will only take a few minutes.
As you may have guessed, we dump the entire contents of the pan into a cauldron to the chicken and onions and mix. Here you can already add a little broth, water, or even wine to the cauldron. But let’s not be too zealous, because, as one author correctly noted, chakhokhbili is still not a soup. Let the whole thing slowly stew under the lid, exuding intoxicating odors. The kitchen should smell delicious so that the whole family can smell in anticipation of a great dinner.
Now you can slowly wash and seed one or even two bell peppers. We cut them into strips and into a cauldron. You can add hot peppers if you like. My chakhokhbili was supposed to be eaten by a son, so I did without too much spice. Cover everything with a lid again.
So, the contents of the cauldron gurgle pleasantly, caressing the ear, and we can already move on to spices or if you like, spices. Take, for example, a teaspoon of hop-surely, a little salt and pepper, and Imeretian saffron (he is also cardo-benedict, as Pokhlebkin tells us. So he (saffron, not Pokhlebkin) was named after the monks of the Order of St. Benedict), some coriander seeds. We put everything in a mortar and grind it.
Let’s take a quick look at our set, and add a couple of crushed garlic cloves to this. It certainly won’t hurt. We pour the whole thing into a cauldron to the chakhokhbili and mix it carefully.
There is no need to rush, but it will also be wrong to bring the poor bird to a creamy state. From time to time look under the lid with a keen eye and inspect the contents for condition. Everything will work out! If you have already quite definitely decided that the chicken is ready to eat, then I congratulate you and urge you to move on to the final stage of our epic. Chop the greens. Let it be parsley, cilantro, basil, tarragon. Everything will do. The only dill is probably not needed here. Chop generously so that the soul rejoices. And add as soon as possible to the weary chicken. Stir the chakhokhbili and turn off the gas.
After letting chakhokhbili brew for five minutes under the lid, we pour it and put it on plates, sit down at the table and start enjoying life, drinking such a wonderful meal with fine Georgian wine.

Enjoy your meal!

Also Like

Chakhokhbili

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. Tomat...

Chicken Chakhokhbili (Chakhokhbili Recipe)

As the Georgians say, there are so many villages in Georgia, there are so many chakhokhbili recipes. And every chef claims to have the best recipe. So, we have the most delicious recipe. It was brought from the very heart of Georgia. Cook: 1 hour 20 minut...

Chakhokhbili (Chicken Chakhokhbili Garnished)

Chicken chakhokhbili garnished with basmati rice. Cook: 1 hour 15 minutes Servings: 2 Ingredients Chicken – 600 g (half chicken) Bow – 3 heads Tomatoes – 4 pcs. Tomato paste – 1.5 tbsp Garlic – 3 cloves Butter – 10 g Adjika pepper – 1 teaspoon Parsley – 3...

Chicken Chakhokhbili

I want to show how I cook chakhokhbili from chicken. And this recipe of mine is a fusion of recipes from at least three different residents of the North Caucasus region – my mother, my father’s mother, and one Tuapse Georgian who cooked chakhokhbili so ho...

Chakhokhbili in Georgian

Chakhokhbili is a stewed chicken with vegetables, a famous dish of Georgian cuisine. Attention! Chakhokhbili is not a soup, but a second course. Cook: 1 hour 30 minutes Servings: 8 Ingredients Chicken – 1 pc. Veget able oil – how much will it take Bulb on...

Chakhokhbili of Chickens

Favorite dish! I love everything cooked with wine! Refined taste! Cook: 1 hour 20 minutes Servings: 6 Ingredients Chicken legs – about 1 kg Red wine (“Port”, “Madera” or homemade strong aged wine) – 200 ml Onions 2-3 pcs. Sweet pepper – 1 pc. Garlic – 1-2...

Chakhokhbili with Chicken

Chakhokhbili with chicken is a very simple and tasty poultry dish stewed in tomato and onion sauce. Usually, the wife cooks chakhokhbili, this time I decided to cook it myself. Ingredients Chicken – 1.2-1.5 kg Onions – 1 kg Tomatoes – 1 kg Garlic Parsley ...

My Chakhokhbili

What is Chakhokhbili? This is a stewed chicken with onions and peppers, one of the most famous dishes of Georgian cuisine. I don’t know why, but this simple, delicious dish was very much loved by us. Without pretending to anything, not trying to pass off ...

Pork Chakhokhbili

A quick, tasty, and easy-to-prepare dinner – a variation on the Georgian dish, pork chakhokhbili. Cook: 1 hour 20 minutes Servings: 6 Ingredients Pork – 300 g Medium onions – 2 pcs. Large tomatoes – 2 pcs. Tomato paste – 2 tablespoons Garlic – 3 cloves Fr...

Chicken Chakhokhbili (in a Pot)

“Chakhokhbili” is the name of the ready-made dish, and the type of bird is indicated in the name because initially this word was used to name a pheasant, which in Georgian would be “chakhokh”. The chakhokhbili cooking technology remained the same, but the...

Chicken Chakhokhbili (in the oven)

Chicken chakhokhbili is a very tasty and easy-to-prepare Georgian dish. Chicken stewed with onions, tomatoes, herbs, and garlic turns out to be very juicy and aromatic, in a rich sauce. There are many variations of this dish, I will share one of the recip...

Chakhokhbili from Mutton

Georgian cuisine is very colorful and delicious. Our family has great respect and love for Georgian cuisine. We offer you a recipe for a very tasty lamb dish – chakhokhbili. Ingredients Fatty lamb – 1 kg Potatoes – 600 g Onions – 600 g Tomatoes – 600 g Gr...

Chakhokhbili (Georgian Dish)

This chakhokhbili recipe is a variation on a popular Georgian dish, replacing tomatoes with tomato sauce. We will cook chakhokhbili from chicken thighs in a frying pan.Cook: 1 hour 20 minutes Servings: 6 Ingredients Chicken thighs – 800 g Carrots – 1 pc. ...

Chakhokhbili in a Cauldron (at the Stake)

The recipe for a very tasty Georgian chicken dish, the preparation of which will not take you much time and will not present any problems! I recommend the authentic method of cooking chakhokhbili in a cauldron over a fire. Although, with a strong desire, ...

Chakhokhbili (Caucasian Chicken or Duck Dish)

Do you like chicken? Then this step-by-step recipe is for you. According to the same recipe, you can cook chakhokhbili from the duck in Georgian. Cook: 1 hour Servings: 6 Ingredients Chicken or duck- 1 pc. Butter – 30 g (to taste) Bulb onions – 1 pc. Salt...

Chakhokhbili (Poultry Stew Stewed with Vegetables)

Chakhokhbili is a traditional Georgian dish, poultry stew stewed with vegetables, herbs, and spices. Prepare chakhokhbili, it’s worth your effort! Cook: 1 hour 10 minutes Servings: 4 Ingredients Chicken – 1 kg Tomatoes – 1 kg Onions – 600 g Garlic – 25 g ...

Chakhokhbili

Ingredients

Directions

Also Like

Comments for "Chakhokhbili"