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

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

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Instructions

1. Examine the chicken thighs, rinse them, and pat dry with paper towels.
2. Transfer the chicken thighs to a bowl. Season with salt, ground pepper, and turmeric. Mix to coat evenly.
3. Peel the onion and cut into half rings. Peel the carrot and grate it.
4. 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.
5. Add the seasoned chicken thighs to the pan with the vegetables.
6. Fry the thighs for 7 minutes on each side over medium heat.
7. In a small bowl, mix 2 tbsp tomato ketchup, 1 tbsp mayonnaise, and roughly 100 ml water. Pour this sauce over the chicken thighs.
8. 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.
9. 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!