The stew of poultry, widespread in the Caucasus. Chakhokhbili – Georgian recipe of national cuisine. The name of this dish comes from the Georgian word “hohobi”, which means a pheasant, from which it was to cook chakhokhbili. Now to find a pheasant is quite difficult, so we will tell you how to cook chakhokhbili chicken.
The recipe for this Georgian dish has evolved over many centuries. Finally, in the list of ingredients along with the chicken fixed red peppers and tomatoes. It turns out that the dish is a meat stew with tomato sauce. Preparation of Chakhokhbili from chicken has two features. First, fry the meat in a sauté pan or deep frying pan, and do not add a drop of oil or fat. To pieces not burned, you need to quickly shovel. The second feature is the onion, which should be a lot, so that the liquid for suppression is enough.
- chicken – 1 pc (weighing about 1 kg);
- onion – 4 pcs;
- yellow pepper – 1 pc;
- tomatoes – 1 kg;
- white dry wine – 100 ml;
- cilantro – 1 beam;
- garlic – 4 cloves;
- vegetable oil;
How to cook chakhokhbili
Chicken cut into portions and fry in a dry skillet with non-stick coating until golden brown.
In the deep frying pan with a thick bottom (saucepan), heat vegetable oil. Peel onion, remove the seeds from the pepper. Cut the vegetables into thin half rings, fry in oil (2-3 min.). There also lay out chunks of chicken and simmer for 7-10 minutes.
Tomatoes pour boiling water to peel, cut into large pieces, add to the saucepan (the more delicious the tomatoes, the tastier the chahokhbili).
Pour in the white wine, salt, pepper, cover and simmer in a very small fire for 30-40 minutes.
Add finely chopped garlic and greens, close the lid and remove from heat.
You can serve as a separate dish, you can use it as a sauce. It turns out very tasty with mashed potatoes or with rice.