The main difference between Georgian chicken chakhokhbili and stewed chicken is a special set of spices and the exact proportions of all components of the dish. But there are other tricks that housewives don’t mind knowing in order to properly prepare this tasty and satisfying dish.

In Georgia, this dish is familiar and very widespread: there are unofficial statistics according to which every second housewife in the country prepares this dish for dinner. Due to its simplicity and availability of ingredients, chakhokhbili has gained great popularity in other countries. Let's look at what the classic chicken chakhokhbili recipe includes and what you can't do without.

To prepare you will need:

• Chicken meat – 1 kg.
• Onions - 3 pcs. (medium size)
• Bell peppers (red and fleshy) – 2 pcs.
• Hot pepper – 1 pod.
• Garlic – 4 cloves.
• Butter – 50 g.
• Salt to taste.
• Khmeli suneli – 3 tbsp. l.
• Greens - cilantro, basil, parsley - a large bunch.

Cut the chicken into small pieces, wash and dry thoroughly. Heat a thick-bottomed frying pan or saucepan and quickly fry the poultry pieces until golden brown. Dry roasting is an indispensable requirement for chakhokhbili; Georgians do not add oil! Cut the onion and bell pepper into half rings and fry in a separate frying pan in butter. Be careful not to burn the vegetables! Transfer them to the fried meat. Peel the skins from the tomatoes (this is easy to do by first pouring boiling water over them), and then cut them into small pieces and also add them to the meat.

The secret to the rich taste of the sauce is a mixture of tomatoes, sweet peppers, onions and garlic, herbs and the “signature” Georgian spice – suneli hops. The right sauce is very fragrant and you want to eat it on its own, dipping pieces of fresh bread.

Now put the saucepan, heat it well and leave to simmer over low heat for about 30-40 minutes. The meat should become soft, the vegetables should release their juice. 5 minutes before the chicken and vegetables are completely ready, add a large bunch of finely chopped herbs, hot pepper, garlic and spices. Let the dish brew for a while and serve with lavash flatbread.

Important! Under no circumstances should you use ketchup: chakhokhbili instantly loses all its charm. Even tomato paste is far from the best ingredient; it is best to take fresh tomatoes or canned ones in their own juice. As for hot pepper, you can experiment here - add fresh, dry, or exclude it altogether if the dish is served to children.

Cooking a Georgian dish in a slow cooker

It’s easy to prepare Georgian-style chicken chakhokhbili in a slow cooker: this way you don’t have to keep an eye on the dish, the smart device will do everything for the hostess. To prepare, portioned pieces of chicken are placed on the bottom of a multi-bowl and poured with stewed vegetable sauce. Then everything is very simple: just turn on the “stew” mode and wait for the signal about the end of cooking.

Spices are added immediately, but herbs are also added a few minutes before the end of cooking. There are multicookers that provide a frying function directly in the multibowl - then it is easier to use it. In multi-pressure cookers, housewives will have to try and fry the chicken in a separate frying pan.

Why can't you stew raw poultry right away? It tastes cooked and can fall apart into fibers, while the crust seems to seal the meat juice inside each piece, and the chicken remains whole.

Chicken breast with coriander

Chicken breast chakhokhbili can be called a new version of the classic Georgian dish. It is easier to digest and is suitable for anyone watching their weight. In this recipe, you can use a wine bite to spice it up, although only of the best quality.

How to cook a dish from breasts?

1. Cut 1 kg chicken breasts into large pieces.
2. Place in a saucepan with a thick bottom.
3. Add bay leaf, 50 ml of water, 30 ml of wine vinegar.
4. Bring everything to a boil and simmer until the liquid has completely evaporated.
5. Pour in 5 tbsp. vegetable oil.
6. Crush 4 cloves of garlic.
7. Cut 3 medium onions into half rings.
8. Add 3 large peeled tomatoes to the chicken.
9. Simmer the chicken with vegetables for 10-15 minutes over low heat.
10. 7 minutes before the end, add fresh cilantro or coriander seeds, previously crushed in a spice mortar.

Serve the dish garnished with fresh cilantro or parsley leaves with boiled potatoes or fluffy white rice.

Georgian with egg

In their homeland, Georgian dishes often vary the recipe and one of the most common ingredients that people like to add to chakhokhbili is chicken eggs. This dish turns out to be more satisfying and does not need a side dish.

This option is very easy to prepare, based on the basic recipe. In the same way, cut the chicken into pieces, fry in a dry frying pan, simmer until cooked for 30-40 minutes. At the stage when herbs and spices are added, 4 eggs are broken into chakhokhbili, after which the dish is mixed. The dish is served with warm pita bread and a glass of dry wine.

With the addition of walnuts and tomatoes

It’s rare that a Georgian dish is complete without walnuts. There, the nut is highly valued because of its high nutritional value and ability to change the taste of dishes for the better. The combination of nuts, tomatoes and chicken is a hallmark of traditional Georgian cuisine. Is it any wonder why chakhokhbili is often prepared with the addition of this ingredient?

It’s easy to prepare this option:

1. Stew chicken with onions and vegetables.
2. Add peeled tomatoes.
3. Chop a large bunch of greens.
4. Crush 3-4 cloves of garlic.
5. Grind the nuts into small pieces (almost into “dust”).
6. Add nuts and greens 7 minutes before the chakhokhbili is ready.
7. Turn off the frying pan.
8. We leave the dish on the stove so that all the components have time to impart flavors to each other.

If you want to bring the dish as close as possible to the national Georgian one, create the right set of spices. Vessels should include: parsley, fresh cilantro, red pepper, Svan salt, basil, dry coriander seeds, dill, mint, tarragon, Imeretian saffron, suneli hops.

How to cook Georgian chicken with wine

Adding red wine to chakhokhbili adds a piquant sourness and a subtle taste of grapes. Here everything will depend on the variety you decide to add. Dry or semi-sweet wine, or even dessert wine, is suitable for cooking, but then the chicken and vegetables will acquire a sweetness and a light marmalade tint.

Achieving the right result is very simple: 200 ml of wine is added at the dry frying stage, and it is important to stew the poultry meat in it a little. Only then are vegetables and tomatoes added to the chicken and the dish begins to simmer in wine-tomato sauce until cooked. The dish is served with cheese flatbreads, and boiled green beans are often used as a side dish.

We supplement the recipe with mushrooms

If you add mushrooms to the recipe, you will try a new and very interesting chicken dish. Georgian chicken turns out to be spicy, satisfying, and unusual, thanks to the mushrooms, which significantly increase the nutritional value of the dish.

How to cook mushroom chakhokhbili?

1. Let's fry any mushrooms and onions.
2. Prepare the chicken for stewing using traditional dry roasting.
3. Sauté the peppers and onions.
4. Finely chop the tomatoes.
5. Mix mushrooms, meat, vegetables.
6. Simmer everything until done for 30 minutes.
7. Turn off the stove, add spices and herbs, and leave the dish to simmer.

Chakhokhbili with mushrooms is served with boiled potatoes, flatbreads made from water and dough and sprinkled with fresh herbs.

With eggplants

During the vegetable season, it is possible to modify the classic recipe. A very unusual, tasty and spicy chakhokhbili is obtained with the addition of eggplants. You can take the basic recipe as a basis and supplement it with “blue” ones.

Everything is done simply:

• The chicken is fried.
• Eggplants are cut into cubes.
• Vegetables are stewed with tomatoes.
• Chicken, vegetables and eggplants are stewed together.
• 5-7 minutes before readiness, add herbs and spices.

Remember! There is no need to remove the skin from young eggplants, but autumn vegetables from a later harvest may taste bitter. This can be avoided by soaking the vegetables in salted water in advance or carefully removing the skins with a vegetable peeler.

With potato

Potatoes are often stewed together with chicken, vegetables, and spices, and such a stew does not need a side dish. Add potatoes when the vegetables are already slightly cooked, the dish is mixed and brought to readiness. But here you need to boil the potatoes until half cooked: in an acidic environment (which is created by tomatoes), they cook longer, but in the end they still remain hard in consistency.

As you can see, there are many variations in the preparation of the Georgian dish. The list can be supplemented by adding your favorite ingredients or adjusting the amount of spices. In a word, come up with your own signature recipe.

Interesting fact! Did you know that the name of the dish comes from the Georgian word hobobi, which translates as pheasant. Since ancient times, pheasant has been the main ingredient of the dish. Over time, the word was transformed into chakhokhbili, and pheasant was successfully replaced by chicken. Although in Georgia to this day they fatten pheasants for the sake of the classic ancient recipe chakhokhbili.

Georgian cuisine is quite diverse in the preparation of its dishes, one of them is Chkmeruli chicken in Georgian style. The Georgian dish chkmeruli is quite simple and quick to prepare using available ingredients.

Step-by-step preparation:

1. Prepare the chicken; we cut off the beetle, excess skin, fat, and the last “phalanx” of the wings.
2. Cut the chicken into 4 pieces - in half lengthwise, half crosswise.
3. We do not beat the chicken parts very hard, so as not to break the bones inside the piece, but only to level the piece, make it flatter, so the piece will be more evenly fried at the same time and over the entire area.
4. Rub the chicken pieces thoroughly with salt, since the chicken is in a creamy sauce, you don’t have to worry about over-salting it.
5. Pepper the chicken.
6. Lubricate the pieces with vegetable oil.
7. Fry the chicken in a well-heated frying pan without adding oil. There is no need to heat the pan too high as the chicken pieces should be golden brown and only partially cooked.

Let's move on to cooking chkmeruli sauce, in which the chicken will be baked:

1. It is better to take young garlic, it has a more aromatic and rich taste. We clean it and cut it into thin petals.
2. Now the greens are cilantro and parsley, we use only the leaves, chop them finely and mix with garlic.
3. Then pour in the cream. Light cream is not suitable for this dish, as it will not thicken when baked.
4. Pepper and salt the sauce.
5. Add two types of khmeli-suneli spices, coriander and mint.
6. Pour in 100 ml. water, stir the sauce again.

Now we transfer the chicken into a baking dish with high sides, and the area of ​​the mold should be sufficient for the chicken pieces to fit in one row.

Cover the chicken completely with the prepared sauce and place in the oven for 20-25 minutes at 185°C. Visually, the readiness of the chicken can be determined by the formation of a golden brown crust on the surface of the sauce, then the dish can be removed.

Our Georgian chkmeruli dish is ready!

Another option for preparing chkmeruli. Prepare the chicken in the above way, but without cutting it into 4 parts at once, only along the breast lengthwise, cook in a frying pan for tobacco chicken, using the pressing method, first, salt, pepper, grease with oil, and then, after frying, cut into 4 parts, pour in the sauce and bake.

Enjoy your meal!

Video recipe

As always, such a dish means a large number of different recipes. The most famous of them are Chkmeruli, Chakhokhbili, Chikhirtma, Chakapuli. All these recipes have in common the presence of a large number of spices. In appearance and taste, all these dishes are very different from each other.

So, satsivi is chicken stewed in nut sauce, the Chakhokhbili recipe is chicken stewed with vegetables, chicken in a spicy creamy garlic sauce, chakapuli is chicken stewed with herbs. Separately, you can consider chikhirtma - a thick Georgian soup made from chicken and eggs.

Today I want to offer you a very tasty recipe for cooking Georgian chicken step by step with photos. In the original recipe, the ingredients included cilantro, and matsoni was used instead of sour cream. Therefore, you can also use these ingredients in this recipe if you have them.

Ingredients:

• Sour cream - 1 glass,
• Chicken legs - 1 kg.,
• Dill - 2-3 sprigs,
• Spices: paprika, suneli hops, black pepper, ready-made spices for chicken - 1 teaspoon each,
• Salt - to taste
• Garlic - 3-5 cloves,

Georgian chicken - recipe

After all the ingredients are prepared, you can start cooking Georgian chicken. Pour sour cream into a bowl. In general, sour cream in this recipe can be replaced with any other fermented milk product - yogurt, kefir, matsoni, kaimagi, tan. Wash and finely chop the dill. Add it to the bowl with sour cream.

Stir. Pour spices into a bowl - black pepper, chicken seasoning, suneli hops, paprika.

Pass the peeled garlic cloves through a press into a bowl with the rest of the ingredients.

Add salt.

Stir the sauce to prepare Georgian chicken.

Rinse the chicken, in this case chicken legs, with cold water. Check for feathers. Cut into two parts. Place them in a bowl. Pour over sour cream sauce with spices. Using your hands, brush the chicken on all sides. Now the chicken needs to be left to marinate. The minimum marinating time for chicken is one hour, the maximum is 12 hours. The longer you keep the chicken in the marinade, the richer its flavor will be.

Place in a baking dish. To bake in Georgian style, you can take a glass, ceramic or Teflon-coated mold. Place the chicken in the pan. Place in an oven preheated to 170 degrees.

Bake chicken legs for 30-35 minutes. When baking chicken, you can turn on the convection mode. Check their readiness with a knife. Clear juice should come out from the puncture site.

Georgian chicken is served on a plate decorated with lettuce leaves or any other greens. It is served with sauces and vegetables. Among the sauces for such Georgian baked chicken, adjika, especially raw Abkhazian adjika, works well.

Chicken in Georgian style. Photo

Good afternoon, dear hostesses!

Today we will prepare a delicious, delicious dish of Georgian cuisine, it is called chakhokhbili.

We will have a classic recipe, as well as several Russian variations that have worked well.

We assure you, no matter what recipe you choose, it will turn out very, very tasty!

Georgian chicken chakhokhbili - classic recipe with plums and wine

Ingredients:

• chicken - 800-1000 g
• large onions - 2-3 pcs.
• juicy fleshy tomatoes – 5 pcs.
• plums - 4-5 pcs.
• garlic - 3-4 cloves
• white wine - 100 ml
• a large bunch of cilantro (if you don’t like it, you can replace it with dill)
• Utskho-suneli - 1 tl. (if you don’t find it, then khmeli-suneli)
• salt, black pepper, hot red pepper - ground
• vegetable oil
• butter - 30 g

Preparation:

Rinse the chicken and cut into large pieces. The skin can be removed if you do not want the dish to be too greasy.

The plums need to be washed, filled with water and boiled for a few minutes until soft.

Rub the prepared plums through a sieve. This way we will get a bright and fragrant plum puree.

You should get approximately 100-150 g of puree.

Tomatoes must be cut crosswise, pour boiling water over them and wait 20 seconds.

After scalding, the skin will come off very easily.

Remove the skins from the tomatoes and cut them into small cubes.

Cut the onion into half rings, chop the cilantro.

For those who don’t like it, but really want to cook chakhokhbili, you can use parsley.

But we must warn you that the dish will lose a little taste. Finely chop the garlic.

Place the chicken in a frying pan without oil and start dry frying. The chicken should release its juices and turn white on the outside. Salt and pepper it.

Pour white wine into the pan with the chicken. Simmer for 10 minutes with the lid open. The alcohol vapors should come out, but the taste will remain.

Add utskho-suneli to it. If you suddenly can’t find this seasoning anywhere, then add suneli hops, it’s certainly always available in stores.

Add tomatoes to chicken. Stir everything, simmer for 5-7 minutes with the lid open. The tomatoes should release juice.

Then cover with a lid and let the chicken simmer in vegetable juice until fully cooked.

The simmering time is approximately half an hour. If you have very large pieces, it can increase to 40-50 minutes.

Open the lid periodically and gently stir the contents. Make sure there is enough liquid in the pan.

If the tomatoes are large and juicy, then such problems do not arise. And if the tomatoes are “winter”, greenhouse, or dry, then you may need to add some water.

Meanwhile, prepare the onions. Fry it until lightly golden and when it is browned, add a piece of butter to it.

Stir constantly to prevent the onion from burning. It should turn out soft, golden, buttery.

When the onion is ready, place it in a common pan along with the plum puree, which will give the dish a wonderful fruity note.

Three minutes before readiness, add ground red hot pepper. Quantity to suit your taste.

When the dish is ready, add herbs and garlic at the last moment. Mix.

Ready! Extraordinary aroma! The chicken is tender and the vegetables melt in your mouth.

Chakhokhbili can be served as an independent dish in deep plates, sprinkled with herbs.

It is also often served with a side dish, boiled rice or with Georgian salads and Georgian wine.

Recipe for chicken chakhokhbili in a slow cooker

How to cook chakhokhbili quickly? Use the slow cooker recipe.

It’s tasty, light, and a great help for housewives who don’t have time, but still have a desire to eat deliciously.

Ingredients:

• Chicken – 1.5 kg
• Tomatoes – 700 g
• Bell pepper - 2 pcs
• Onion - 4 pcs.
• Garlic - 3-4 cloves
• Greens - cilantro (parsley), dill, basil
• Hot pepper - small piece
• Tomato paste - 1 tbsp. l

Preparation:

Cut the chicken into medium pieces. Turn on the “Fry” mode in the multicooker.

You need to fry the chicken without oil. Thanks to the skin, the chicken will release juice and fat and thus will be fried on it.

Salt it. Let it fry for 20 minutes in this mode. Stir and turn the contents of the pan periodically to prevent it from burning.

Cut all vegetables into small pieces. Remove the skin from the tomatoes and chop them very finely (or puree them in a blender).

When the chicken is sufficiently fried and stops secreting ichor, add chopped onion to it.

If it has not released enough fat to fry the onions, you can add a piece of butter.

Fry for another 5 minutes.

After this, add tomatoes, bell peppers, hot peppers and a spoonful of tomato paste to the multicooker bowl.

Add suneli hops to taste. Add salt to taste.

Mix everything well, close the lid and turn on the “Stew” mode for 1 hour.

When the program ends, add herbs and garlic to the finished dish.

It turns out very tasty, soft meat in a delicious vegetable gravy. And it looks very tasty!

Eat it hot. Yummy!

Another variation of this dish. Perhaps she is purely Russian. Well, a Russian person cannot live without potatoes!

And since our site is not dedicated to the intricacies of national cuisine, but to how to simply, quickly and tasty feed your family, this recipe suits us very well.

Ingredients:

• Chicken – 1 kg
• Tomatoes - 2 pcs.
• Onion – 5 pcs.
• Potatoes - 4 pcs.
• Butter - 30 g
• Spices: ground coriander, utskho-suneli (khmeli-suneli), paprika, ground hot pepper
• Salt, sugar to taste
• Cilantro (parsley)

Preparation:

Peel the potatoes, cut into cubes and boil in salted water until tender - 20-25 minutes.

After that, drain the water and let the potatoes sit and cool.

Peel the tomatoes and mash them into a puree.

Cut the chicken into large pieces. It is also convenient to take chicken thighs or legs and wings.

In short, any part of the chicken you like.

We start frying the chicken without oil, in our own fat. Fry on both sides until browned.

Then reduce the heat and leave it to simmer quietly in the frying pan.

At this time, prepare the vegetable component. Cut the onion into half rings and fry with butter.

We will fry it until golden and soft.

Then add tomatoes and all the spices to the onions and simmer this mass for 10 minutes.

Transfer the onion mixture to the chicken and simmer until the chicken is done. The chicken is ready if no ichor oozes out when pierced with a knife.

At the end, add boiled potatoes and herbs. Let's mix everything. Hearty and tasty chakhokhbili with potatoes is ready!

Let the dish sit under the lid for another ten minutes and you’re ready to eat!

The result is a truly independent dish that does not require a side dish.

We hope our recipes will be useful to you! Save them to social networks for your friends using the buttons below.

And see you in new articles!

Chakhokhbili, along with shish kebab, lula, chicken tabaka and khachapuri, is rightfully one of the five most popular dishes of Georgian cuisine, long known beyond the borders of the Caucasus. Tender, aromatic meat is stunning in taste, it is worthy of odes to it! Pleasant to the eye with its colorful colors, the original, time-tested chicken chakhokhbili will be an alternative to boring fried legs, thighs and fillet chops. What is hidden behind the incomprehensible name, how to properly prepare the dish and what to serve it with?

From time immemorial

In the old days, the dish was prepared from young, fattened pheasant. The name of the bird in Georgian is “khohobi”. In the 5th century, the brave king Vakhtang I from the then capital of Mtskheta went hunting. A shot pheasant fell into a hot spring, and the dog brought the already cooked bird to its owner. The first stone of modern Tbilisi was laid in this place. "Tpili" means warm.

Secrets of taste

Every Georgian family prepares chakhokhbili according to its own recipe, tested by many generations. It seems like everyone uses the same set of ingredients, but it turns out differently. There are countless options, some like it in nut sauce, others prefer it with tkemali or wine, some housewives cook it on the stove, others like to do it in the oven. The recipe is the same, the spices and proportions are different, and each kitchen has its own dish, unlike the others. It’s easy to prepare, doesn’t take much time, it turns out delicious, everyone asks for more.

How to cook chicken chakhokhbili correctly? To master the process it is not at all necessary to have the abilities of an advanced chef. Despite the simplicity of the recipe, without taking into account the nuances, it is unlikely to achieve the taste of traditional Georgian food. Chicken stewed with a lot of vegetables and the addition of khmeli-suneli, which many housewives prepare at home, is as far from the classic dish - chakhokhbili from chicken meat, as a tiny stream from a rushing mountain stream.

When preparing chakhokhbili from poultry, everything is important, from the dishes, the amount of vegetables, the composition of seasonings to the time of heat treatment of the products.

Which part of the bird should you choose? You can take a whole carcass, thighs, legs or fillets. Broiler chicken is ideal; its meat cooks quickly and is well soaked in sauce.

You can use new-fashioned, elegant frying pans with ceramic coating, but you will hardly be able to achieve the traditional taste. A cast-iron frying pan or cauldron with thick walls, where the meat is heated evenly on all sides, is just what you need.

The main difference between chakhokhbili and ordinary meat stew is that chicken or turkey is stewed in vegetable gravy without adding water.

There are two secrets in the cooking technology:

• you need to fry the chicken in a frying pan without oil, only fatty poultry can be dry-fryed, lean meat will certainly burn, to prevent this from happening, pieces of turkey or chicken laid out on a hot surface must be turned over very quickly:
• The main volume of liquid in which the meat will be stewed is contained in onions and tomatoes; making the correct calculation of the amount of vegetables is the key to success.

The dish is eaten hot or cold with rice, potatoes, and stewed vegetables.

Chakhokhbili from chicken meat classic recipe at home

Using a sharp knife, cut the thigh or leg in half and remove the bone. Cut the whole chicken into portions and remove the breast from the bones. So that the dish does not become just a poultry stew, but is rightfully called chakhokhbili from chicken meat in Georgian, pay attention to the composition of the ingredients and proportions:

• chicken meat – 1 kg;
• ripe, juicy tomatoes – 5-6 pcs.;
• bell pepper – 2 pcs.;
• large onions – 3 pcs.;
• fresh cilantro, parsley or purple basil - 1 bunch;
• garlic – 5 large cloves;
• butter – 50 g;
• hot pepper – 1 pod.

Cooking chakhokhbili from chicken meat, step-by-step recipe

Heat a thick-bottomed frying pan and add the meat. Place the fattier pieces first so that the chicken browns. Fry for only 5 minutes.

Wash the vegetables and dry with a towel. Cut the onion into half rings, the bell pepper into strips, sauté the vegetables in butter, stirring vigorously.

Scald the tomatoes with boiling water and quickly lower them into very cold water. The skin will come off easily. Cut the pulp with a knife or grate on a coarse grater. Do not use the thickening near the stalk. Place the vegetables in a saucepan, add salt and simmer until the juice appears.

Pour the gravy over the chicken, bring to a boil, turn the heat down and simmer until the meat is completely cooked. Add garlic passed through a press, chopped hot pepper and herbs, add salt to taste. Turn off and cover with a lid.

Chakhokhbili is eaten as an independent dish with flatbread or bread, but it will also be organically combined with a side dish - potatoes, pasta, rice, couscous.

You should not use red onions, because they have a delicate, sweetish taste, and during heat treatment they acquire a brown tint, which can ruin the pleasing variegation of chakhokhbili with its dull appearance. Georgian cuisine is not only about taste, but about the brightness of colors! What a pity that photos and videos do not convey the divine bouquet of aromas.

Chakhokhbili from turkey or chicken with walnuts step by step

Everyone calls this dish in their own way - Georgian-style chicken chakhokhbili with walnuts or satsivi in ​​tomato sauce. In essence, both are true. Connoisseurs of Georgian cuisine have not anathematized the author of the dish for not following the classic recipe; more and more “variations on the theme” are appearing. Chicken prepared according to this recipe has a more delicate taste.

The ingredients are the same as in the classic recipe. There is only a small exception: you need to remove the hot red pepper and add 150 g of peeled walnut kernels.

The cooking process does not take much time, and the taste is amazing. There is one secret remedy that can give a dish the true flavor of Georgia. While rendering fat from turkey or chicken, hum “Chito Grito, Chito Margarito, yeah” and perform a few lezginka steps - it’s not at all difficult, but what a mood!

The sauce can be made the same as in the classic recipe. Onions and peppers are lightly fried in a frying pan or in a saucepan. Chopped tomatoes should be mixed with walnuts minced or crushed in a blender, add salt, dry spices and bring to a boil. Mix with fried vegetables and pour chakhokhbili sauce over the bird placed in the pan. If the gravy turns out to be very thick, you can add half a glass of vegetable or chicken broth. Simmer until the meat is cooked over low heat, add finely chopped cilantro and squeeze out the garlic. Let it brew for 30 minutes (you can do it in a warm oven) and only then start eating. Serve rice or potatoes as a side dish.

To immerse yourself in dreams of Georgia and highlight the taste of the main dish, make badrijani - an appetizer of eggplant with walnuts. Let's prepare the fruits: cut them lengthwise into thin slices, sprinkle with salt and leave for a while so that the bitterness goes away. Dry and fry on both sides. Grated cheese and basil are added to the prepared nut mince and placed on blue tongues. All that remains is to add the pickled onion and roll it up.

It’s impossible to sit still and wait for the food to brew; this dish is eaten piece by piece so quickly that it’s almost pointless to cook it at home. Such food is traditionally swept off the table in an instant, leaving only memories and dishes licked to a shine.

Recipe for chakhokhbili with potatoes

Set of ingredients:

• small whole chicken, 5-6 thighs or legs;
• 3 onions;
• 3 potatoes;
• 5 pieces. ripe tomatoes or tomato paste;
• 1 meaty pepper;
• half a lemon;
• 1 bunch of spicy herbs;
• 1 tsp ground pepper;
• garlic;
• salt, sugar.

Cooking chakhokhbili from chicken meat step by step.

1. Trim the fat from the chicken and place it in a hot cauldron with thick walls. Fry onions and bell peppers. Remove the vegetables and place on a plate.
2. In a separate bowl, pour the marinade of lemon juice and two tablespoons of wine over the chicken. Leave to marinate for a while.
3. Remove the skin from the tomato and puree the pulp in a blender. Combine the tomato with vegetables, add salt and a little sugar. Tomato sourness combined with sugar and the aroma of pepper will give the dish a very pleasant, memorable taste.
4. Peel the potatoes and cut into cubes.
5. Fry the chicken until golden brown, add salt, add potatoes and pour in the sauce. Cook covered for 10-15 minutes. Sprinkle with chopped garlic, any spices and herbs. Serve hot. You can cook in a slow cooker or home oven from chicken thighs or breasts.

Georgian dish - chakhokhbili in a hurry. It's more of an inspired dish. The simple recipe was not invented by Georgians, but it is approved and recognized as ours.

Product composition:

• young chicken or several legs;
• 2 sweet peppers;
• 3-4 medium sized onions;
• tomato paste;
• garlic, half a head;
• seasonings, salt.

Wash the chicken, put it in a saucepan, add water and cook, remembering to skim off the foam. Remove the finished bird from the broth, cut into components and place in a saucepan or pan with a thick bottom.

Simmer the onion a little until it begins to release juice. Place it on the meat, sprinkle chopped pepper on top. Dilute tomato paste with a small amount of hot water and add to the chicken. Pour the broth in which the chicken was cooked over the meat and vegetables. The marinade should cover the contents of the pan completely; if it is not enough, add more broth during the cooking process. Chakhokhbili from chicken meat is prepared very quickly, it boils for 5 minutes, and you can turn it off after adding garlic, herbs, and spices.

What do they eat with? With mashed potatoes, mac and cheese, rice, sauté or vegetable caviar spread on flatbread pieces.