Chicken Chakhokhbili (in a Pot)
by Editorial Staff
“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 birds began to be replaced with chickens or turkeys: it is easier to get it, and the finished dish is fatter.
Cook:1 hour 30 minutes
Servings:6
Ingredients
- Chicken 1 pc.
- Onions 6-7 pcs.
- Potatoes 8 pcs.
- Red tomatoes 1 kg
- Butter 25 g
- Parsley sprigs 2 pcs.
- Savory twigs 2 pcs.
- Cilantro twigs 2 pcs.
- Basil sprig 2 pcs.
- Garlic to taste
- Ground red pepper 1.5 teaspoon
- Coriander seed 1.5 teaspoon
- Hops-suneli 1.5 teaspoon
- Imeretian saffron 1.5 teaspoon
Directions
- Chop the chicken into pieces, put in a preheated pot, simmer under a closed lid in a slightly heated oven for 5 minutes, drain the juice that appears in a separate bowl.
- Continue braising for 10 minutes with the lid open, adding juice if necessary to prevent the chicken from burning. Saute the onion in butter.
- Cut the potatoes into quarters, boil.
- Scald the tomatoes, remove the skin, mash them in a separate bowl. Put tomatoes, potatoes, and sautéed onions in chakhokhbili.
- In the middle of braising, add water, if necessary.
- Finely chop the spicy greens, mix with dry spices, add to the chakhokhbili, mix, hold on low heat for 3-5 minutes. Let it brew under a closed lid.
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