How to cook chakhokhbili chicken: a classic recipe

Chakhokhbili — a kind of "calling card" of Georgian cuisine. In the name of the dish laid from the Georgian word "jojoba", which translated into Russian means pheasant. The original recipe involves cooking chakhokhbili intact carcass of this bird, but in modern conditions it can be easily replaced with chicken, to buy that will not be easy.

How to cook chakhokhbili chicken: a classic recipe

It is best to prepare chakhokhbili fit the thigh part of the bird. When butchering from the carcass it is necessary to separate the fat, which later can be useful for frying of onions on it. And the main ingredient that gives the dish a bright flavor and color of Caucasian cuisine is the abundance of greenery and spices. Fragrant cilantro and Basil, hops-suneli, coriander and saffron can be found in every dish of Georgian cuisine. As a side dish to chakhokhbili perfect mashed potatoes or rice. The cooking process is relatively difficult, and the food is hearty and very tasty. Here are some simple ways of making it.
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Classic way of cooking chakhokhbili chicken

This recipe is a universal "base" cooking chakhokhbili, which at its discretion can add a variety of foods, whether potatoes, plums or mushrooms. To prepare chakhokhbili will need a deep cast iron skillet with a thick bottom, but you can also use the cauldron or a roaster.
Necessary ingredients:
  • Chicken legs — 1.2 kg;
  • Tomatoes — 3 pieces;
  • Onions — 2 pieces;
  • Cilantro — 1 bunch;
  • Basil — 1 bunch;
  • Hot red pepper — 1 piece;
  • Khmeli-suneli — half teaspoon;
  • Garlic — 2-3 cloves;
  • Salt and ground red pepper — to taste;
  • Butter.
The cooking process:
  1. Wash chicken legs, dry them and divide by the standard pieces. Season with salt and sear on all sides to obtain a Golden brown.
  2. Pour the tomatoes with boiling water, peel and cut into small pieces, then add to the chicken and simmer with it for about 20 minutes.
  3. Chop the onion, put in a separate pan and fry gently, stirring occasionally, about 10 minutes, until the onions until softened and does not acquire color. Place it to the chicken and tomatoes and simmer all together for about another half hour.
  4. Chopped garlic, herbs and hot peppers add to chicken with vegetables, add spices and cook for another 5-7 minutes. After this flavorful dish with a side dish you can bring to the table.

Chakhokhbili with chicken and potatoes

A more hearty version of the classic recipe, "enhanced" potatoes.
Necessary ingredients:
  • Chicken — 1 kg;
  • Potatoes — 500 grams;
  • Tomatoes — 4 pieces;
  • Tomato paste — 2 tablespoons;
  • Onions — 500 grams;
  • Garlic — 4 cloves;
  • Ground coriander, Khmeli-suneli, saffron — 1 tsp;
  • Hot pepper — 1 piece of small size;
  • Half lemon;
  • Salt and ground red pepper — to taste.
  • Butter and vegetable oil.
The cooking process:
  1. Divide the chicken into the standard small pieces, put in a deep pan or a pot with a pre-poured with vegetable oil, stew under a lid.
  2. While preparing the chicken, scald the tomatoes with boiling water, remove their peel and cut into small cubes and then saute them, adding the tomato paste.
  3. The juice from the chicken to drain into a separate container. Crushed red pepper, garlic and onion together with spices and butter to add to the chicken. Stirring constantly, fry until crisp.
  4. Add the prepared tomatoes and add the juice. The sauce should cover the chicken pieces, if its not enough add water or broth. Cover tightly and continue cooking on low heat.
  5. Separately boil the potatoes and then wipe it to a state of porridge. Add to the chicken with the vegetables at the last stage of cooking.
  6. Serve the finished dish to the table, garnish with herbs and thinly sliced lemon wedges.

Chakhokhbili with chicken with white wine

If some fun to a classic recipe chakhokhbili, the dish will turn out extremely tender, spicy and flavorful.
Necessary ingredients:
  • Chicken — 1 kg;
  • Tomatoes — 4 pieces;
  • Onions — 4 pieces;
  • Dry white wine — half Cup;
  • Cilantro and Basil — 1 bunch;
  • Coriander and hmeli-suneli — 1 tsp;
  • Salt and red pepper — to taste;
  • Butter and vegetable oil.
The cooking process:
  1. Chicken wash, cut into standard small pieces, sprinkle with spice and fry in a dry pan until, until the meat is browned. After that, sprinkle the slices with salt and put into deep pot.
  2. Chop the onion, fry gently in vegetable oil for 5-7 minutes, then add the butter piece and stop.
  3. In a pan with fried chicken pour the white wine and simmer on slow fire for a quarter of an hour. Pour the tomatoes with boiling water, peel and cut into small pieces. Put in the pan to the chicken and cook another 20 minutes.
  4. Add fried onion, spices and mix thoroughly.
  5. Sprinkle with chopped greens and simmer for another 5 minutes.
  6. The finished dish garnish with greens.

Chakhokhbili chicken with plums

This colorful recipe will please unusual taste and is perfect for the holiday table. The best addition to any dish white wine.
Necessary ingredients:
  • Chicken — 1 kg;
  • Tomatoes — 4 pieces;
  • Plum — 5 pieces;
  • Onions — 4 pieces;
  • Dry white wine — half Cup;
  • Garlic — 4 cloves;
  • Cilantro and Basil — 1 bunch;
  • Hmeli-suneli — 1 tsp;
  • Salt, sugar and black pepper — to taste;
  • Oil and butter.
The cooking process:
  1. Chicken wash, cut into small pieces and fry until then, until the meat is browned, then put into a saucepan, pour half a glass of wine and simmer over low heat for about 15 minutes.
  2. Onions cut into half rings and fry in vegetable oil until until it turns Golden color, then add a knob of butter and stop.
  3. Pre-rinsing it with boiling water and cleared from the skin, cut the tomatoes into small pieces. The same pieces of chopped plums. Finely chop or grate the garlic.
  4. Add the plums, tomatoes and garlic in the pan to the chicken and continue to cook for another quarter of an hour.
  5. Fried onion, spices and chopped fresh herbs to put in the pot, stir and let it rest for 5-7 minutes.
  6. Serve with mashed potatoes or rice. Bon appetit!

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