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
Summary
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Dish |
| Cuisine | Georgian |
| Servings (Default: 6) |
Ingredients
Ingredients- Chicken thighs – 800 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Tomato ketchup (or tomato sauce) – 2 tbsp
- Mayonnaise (any) – 1 tbsp
- Turmeric – 2 pinches
- Spices (optional) – to taste
- Ground pepper – 1 pinch
- Salt to taste
- Vegetable oil – 50 ml
- Greens (optional) – to taste
Print Recipe
Pin Recipe Instructions
- Examine the chicken thighs, rinse them, and pat dry with paper towels.
- Transfer the chicken thighs to a bowl. Season with salt, ground pepper, and turmeric. Mix to coat evenly.
- Peel the onion and cut into half rings. Peel the carrot and grate it.
- Pour 50 ml vegetable oil into a large frying pan and heat over medium heat. Add the onion and carrot, sauté for 5-7 minutes, stirring occasionally, until softened.
- Add the seasoned chicken thighs to the pan with the vegetables.
- Fry the thighs for 7 minutes on each side over medium heat.
- In a small bowl, mix 2 tbsp tomato ketchup, 1 tbsp mayonnaise, and roughly 100 ml water. Pour this sauce over the chicken thighs.
- Cover the pan with a lid and simmer on low heat for 30-40 minutes, turning the thighs over a couple of times midway through.
- The chicken is done when it reaches an internal temperature of 74°C (165°F). Sprinkle with fresh chopped herbs if desired.
Enjoy your meal!
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