Chicken Chakhokhbili
by Editorial Staff
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 hot that molten lead seemed cool water compared to it.
Cook: 1 hour 20 minutes
Servings: 6
Ingredients
Chicken (preferably homemade) – 1 pc.
Onions – ~ 70% of the chicken weight
Pureed tomatoes – ~ 30% of the chicken weight
Hot red pepper – 1/2 teaspoon dry
or 1-2 pods of fresh hot pepper (depending on the severity and your preferences)
Sweet pepper (dried) – 1 teaspoon
Coriander seeds – 1 tbsp
Zira – 1/2 teaspoon
Fresh cilantro – 1 bunch
Salt to taste
Sugar (optional) – to taste
Butter (optional) – to taste
Directions
- Disassemble the chicken, separate the fat, chop the onion.
- Melt the fat in a skillet, put the chopped onion. Simmer the onion over medium heat until transparent, you can even a little more, in the direction of light browning.
Put the chicken in a dry, hot, thick-bottomed pan (or in a cast iron). Fry until browning, stirring occasionally. As the fat is melted from the chicken, drain it to the onion. Remove from heat after browning.
- When the onion reaches the above condition, add mashed tomatoes and ground spices to it. Prepare the sauce after boiling with a gentle boil for 10-15 minutes.
- At the end of cooking the sauce, straighten it with salt/sugar / spicy / acid and transfer the sauce to the chicken.
- Simmer the chicken in the sauce until tender (cooking time may vary, primarily depending on the chicken itself).
- Serve chicken chakhokhbili with fresh cilantro.
Spicy, bright aromas of this dish hot the blood and intoxicate more strongly than young wine. It is worth trying chicken chakhokhbili once, and it immediately becomes clear why people in the Caucasus are so temperamental.
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