Georgian chicken chakhokhbili - classic cooking recipes

Chicken chakhokhbili classic recipe

A wonderful option for preparing chicken based on Georgian cuisine. In the original, this dish is made from pheasant caught during the hunt. But in urban conditions it is better to get by with store-bought chicken.

Ingredients:

• Chicken legs - 1.2 kilograms
• Tomatoes – 3 pieces
• Onions - 2 pieces
• Bunch of basil – 1 piece
• Bunch of cilantro – 1 piece
• Red hot pepper – 1 piece
• Garlic – 3 cloves
• Khmeli-suneli - 1 teaspoon
• Butter - 1 tbsp. spoon

Number of servings: 4

How to cook:

Cut the chicken meat into equal pieces, rinse and fry in a frying pan until golden brown on all sides. Scald the tomatoes with boiling water, remove the skin from them, and then cut them into cubes. Add to chicken, simmer together for 15 minutes. Cut the onion into half rings. In a separate pan, fry the onion until golden brown. Add the fried onion to the chicken and cook for another half hour. Then add hot pepper, salt, spices and herbs. Stir and simmer for another 7 minutes. Serve with rice or mashed potatoes.

Georgian chicken chakhokhbili - a classic recipe at home

This option can be called the basis for other varieties of the dish, which alone makes up a complete lunch or dinner. It is best to use fresh chicken for cooking. If you like it spicy, add green hot peppers.

I take the following set of products:

• not too large chicken up to 1.2 kg;
• 3 large tomatoes and onions;
• a bunch of fresh, lush green cilantro and basil;
• 4 cloves of garlic;
• a teaspoon of hops-suneli;
• salt to taste.

Sometimes I replace chicken with chicken legs. Because of this, the dish does not lose its taste.

Let's start preparing the dish:

1. Wash the chicken and dry it with a paper towel. I cut the bird into portions.

2. Place the frying pan over low heat and place the poultry pieces on it. Please note that I do not add oil to the pan. Fry the meat over low heat until golden brown. On average it takes 15 - 20 minutes. I reduce the heat, cover the pan with a lid and leave to simmer.

3. While the meat is fried, peel the onion and thinly slice it into half rings.

4. I don’t use butter when sautéing, but if necessary, I add a small piece of butter. This will prevent the vegetables from burning. As soon as the onion is browned, I add it to the bird.

5. Remove the skin from the tomatoes. It’s quite simple if you make a cross-shaped cut on each tomato at the place of the stalk, and then pour boiling water over it for a couple of minutes. Cool the vegetables slightly and the skins will come off easily. I cut the tomatoes into cubes and add them to the meat. Stew for 20 minutes.

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6. I chop the garlic cloves and also add them to the dish.

7. Carefully wash the bunches of greens, chop them and add them to the meat and vegetables.

8. Simmer all together for 10 - 15 minutes. A few minutes before the dish is ready, I add seasonings. I mix everything thoroughly and let it brew for 5 - 7 minutes.

You can serve this dish with fresh Georgian lavash.

Ingredients:

• 1.5 kilograms of chicken;
• 4 large tomatoes;
• 1 hot pepper;
• 2 large onions;
• 4 cloves of garlic;
• khmeli-suneli;
• fresh cilantro and basil

Step-by-step instructions for the dish

1. In order to prepare a classic Georgian chicken chakhokhbili recipe, it is advisable to use homemade chicken. So, take the chicken, wash it thoroughly inside and out and cut it into small pieces of approximately the same size.
2. Place a dry frying pan on the stove and heat it thoroughly. Place the pieces of chopped chicken in a heated frying pan and fry it for fifteen minutes, stirring all the time so that the chicken does not burn. Now you need to wash the tomatoes, pour boiling water over them, make a cut with a knife and carefully remove the skin. Cut the pulp of peeled tomatoes into small cubes and add to the chicken to fry.
3. The temperature on the stove should be immediately turned down and cooking continued for fifteen minutes. To prepare this dish you need a large amount of onions, but you can determine the amount according to your taste. Peel the onion and cut into half rings, fry it in a separate frying pan in heated butter until golden brown. Add the fried onions to the chicken and tomatoes in the pan.
4. Cover the dish and continue cooking for thirty minutes over medium heat.
5. If suddenly there is very little liquid left in the pan, then you can add more chopped tomatoes, water or red wine. A few minutes before final cooking, add all the necessary spices and finely chopped herbs to the dish. Peel all the garlic cloves, finely chop with a knife or chop using a garlic press.
6. Wash the hot pepper, dry it a little, remove the stem and seeds and chop it finely. Add all these ingredients to the pan with the chicken, stir and continue to simmer for another ten minutes.

Classic chicken chakhokhbili is fully prepared and can be served with boiled potatoes or rice.

Chakhokhbili in Georgian style with tomato paste, onions and carrots

This dish is prepared in a saucepan or deep frying pan with a non-stick coating. Thanks to the large number of vegetables, chakhokhbili turns out very juicy and tasty.

List of required products:

• chicken 1.5 kg;
• 500 g tomatoes;
• 3 onions;
• 2 carrots;
• 3 tbsp. l. tomato paste;
• a glass of dry red wine;
• 1 lemon;
• bunches of fresh herbs: cilantro, dill, basil, parsley;
• spices: red hot pepper, coriander, suneli hops, bay leaf;
• salt.

First of all, the bird needs to be washed and cut into pieces. Do not remove fat or skin. Wash carrots and onions and cut into large slices.

Then you need to do the following:

1. Place the frying pan on the fire and heat it up. I will fry it in a thick pan. Add meat and reduce heat. Fry the bird until golden brown crust appears. Transfer the meat to a separate container.

2. Place vegetables in a hot frying pan and lightly fry them.

3. Take a saucepan. Place meat and vegetables into it. Cover with a lid and set the heat to low. Simmer for 15 minutes. Add salt, all the spices, pour in the wine and add tomato paste.

4. Set the heat to minimum and cover the dish tightly with a lid.

5. While everything is stewing, you can do the tomatoes. They need to be peeled. To do this, I cut them and scald them. I cut the tomatoes into slices and add them to the meat.

6. I simmer for half an hour. The tomatoes should be completely dissolved in the dish.

At the end I add greens and serve.

Cooking a Georgian dish: chakhokhbili from chicken with potatoes in a cauldron over a fire

A dish prepared according to this recipe will turn out tasty, satisfying, with the most tender meat and aromatic spices. And the “trick” will be that we will cook over a fire. I think everyone knows that food cooked over a fire is something incomparable, and it’s impossible to convey the taste simply in words. Try to cook this dish, you will definitely like it!

If there is no cauldron, then you can cook the dish in an ordinary thick-walled pan.

You will need the following ingredients:

• one chicken;
• 2 onions;
• 3 tomatoes;
• 1 sweet Bulgarian pepper;
• 5 cloves of garlic;
• 3 potatoes;
• half a lemon;
• 100 g butter;
• set of spices: hops-suneli, coriander, ground black pepper;
• a bunch of cilantro, dill and parsley;
• salt.

Put the cauldron on the fire and start preparing the dish:

1. Prepare the onion. We clean it and cut it into small cubes.

2. Prepare the meat. Wash it thoroughly, dry it with a paper towel and cut into portions.

3. Melt a piece of butter in a cauldron and fry the onion in it until transparent and soft. Transfer the fried vegetables to a separate bowl.

4. Place the poultry pieces in a cauldron, cover with a lid and simmer for 5 minutes. The fire should be small. The chicken meat should release its juices. Drain the resulting liquid into a separate container. After this, the heat must be increased and, turning the chicken pieces over, fry them until golden brown.

5. Place onions in the cauldron with the meat. Squeeze the juice from half a lemon and also add it to the bird. Throw in the pre-chopped garlic cloves. Simmer everything together for 5 minutes. The fire must be big.

6. Now you need to prepare the remaining vegetables. Peel the bell peppers and finely chop them, peel the potatoes and also chop them. Remove the skins from the tomatoes. This is easier to do if you pour boiling water over them. We cut the tomatoes into small cubes or simply add them whole to the meat, at your discretion. We put all these vegetables in a cauldron.

7. Add chicken juice to it, salt, and season with spices. Mix everything thoroughly and simmer covered for 10 minutes. Fire is medium. A few minutes before readiness, add chopped herbs.

Remove from heat and enjoy this delicious dish.

VKAZANE

Hello friends!

Today we will cook Chakhokhbili. This is a delicious poultry stew, one of the most popular dishes in Georgia. Previously, Chakhokhbili was prepared from pheasant meat, but now this bird is quite rare, so it can be safely replaced with chicken meat.

You can also watch the video recipe for making Chakhokhbili at the end of the page.

Ingredients you will need to prepare Chakhokhbili:

The amount of ingredients is calculated for the volume of a five-liter cauldron, or rather, for seven large servings.

• Chicken meat – 2.5 kg. (in this recipe we prepared chicken thighs. You can also use a whole chicken carcass, after cutting it into pieces)
• Tomato – 10 pcs.
• Onions – 5-6 pcs.
• Garlic – 1 head
• Hot pepper – 1 pc.
• Tomato paste – 3 tbsp. spoons
• Butter – 5-10 gr.
• Green cilantro

Spices:

• Khmel-suneli
• Dried bell pepper
• Dried basil
• Ground black pepper

Well, let's get started!

Remove the skin from the meat, remove excess parts and cut in half along the bone.

Cut the onion into cubes.

We also cut the tomatoes into cubes.

Cut the hot pepper into rings.

Add butter to a preheated cauldron and melt it.

Place the meat in the heated oil in one layer and fry it until orange brown.

Note: if you cook more than one kilogram of meat, you won’t be able to fit everything into the cauldron, so fry the meat in several portions.

When all portions of meat are fried, put it back into the cauldron.

Add onion to the meat.

And about one hundred and fifty milliliters of water so that the onions do not burn and stew.

Note: if you cook a small amount, then the meat can be fried at a time and in this case you can not add water after the onion, but simply gently fry it over medium or low heat.

When the onion has stewed and acquired a golden hue, add to the cauldron:

• Salt to taste, we needed about one level tablespoon.

• Black pepper - a heaped teaspoon.
• A tablespoon of dried sweet pepper.
• A tablespoon of dried basil.
• A tablespoon of khmeli-suneli.

Add chopped tomatoes.

And mix.

Next, add three tablespoons of tomato paste.

We also add hot pepper and crushed or finely chopped garlic.

Mix the contents of the cauldron.

Leave the cauldron on low heat for about twenty minutes.

Well, the dish is finally ready!

Garnish the dish with chopped cilantro and feel free to start eating.

Chakhokhbili can be served not only as an independent dish, but also with a side dish.

You can also watch a video recipe for making Chakhokhbili.

Subscribe to our YouTube channel, we will show you many ways to prepare delicious dishes outdoors and in camping conditions.

Classic recipe for chakhokhbili with the addition of beans

A very interesting and tasty combination is obtained by adding chakhokhbili beans to the classic recipe. This makes the dish even more satisfying and vibrant.

Servings: 4.

Ingredients:

• Chicken – 1 kg.
• Garlic – 3 teeth.
• Tomatoes in their own juice – 200 ml.
• Onion – 2 pcs.
• Greens - to taste.
• Butter – 30 gr.
• Mixture of peppers - to taste.
• Khmeli-suneli - to taste.
• Salt - to taste.
• Paprika - to taste.
• Beans – 1 tbsp.
• Olive oil – 3 tbsp.

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into small pieces of approximately the same size. Heat the oil in a frying pan and fry the chicken until golden brown on both sides. Then cover the pan with a lid and simmer the chicken until cooked.

2. Peel the onion, cut into half rings and fry in olive oil until half cooked.

3. Boil the beans so that they are better cooked, first soak them overnight.

4. 10-15 minutes before the chicken is ready, add fried onions, beans, salt and season to taste.

5. Finely chop the tomatoes and send them along with the juice to the chicken, stir and continue to simmer under the lid. Peel the garlic, chop it and add it to chakhokhbili.

6. At the end, add chopped herbs, stir and remove the pan from the heat. Chakhokhbili can be served either in portions or on a common platter.

Bon appetit!

Georgian Chakhokhbili with potatoes

One of the most popular chicken chakhokhbili recipes is the version with potatoes. This is a complete dish that immediately includes a side dish. They can easily feed a large company.

Servings: 6-8.

Ingredients:

• Chicken – 1 pc.
• Onions – 1-2 pcs.
• Tomatoes – 3 pcs.
• Bell pepper – 1 pc.
• Lemon – 0.5 pcs.
• Garlic – 3-4 teeth.
• Potatoes – 2-3 pcs.
• Butter – 100 gr.
• Parsley – 25 gr.
• Dill – 25 gr.
• Black pepper - to taste.
• Khmeli-suneli - to taste.
• Salt - to taste.

Cooking process:

1. Wash the chicken under running water, cut into pieces at the joints, cut the breast into several parts.

2. Peel the onion and garlic, cut the onion into cubes, pass the garlic through a press. Wash the tomatoes and chop finely. Wash the greens and chop finely with a knife.

3. Cut the bell pepper in half, remove the membranes and seeds, and cut the flesh into strips.

4. Wash the potatoes, peel them and cut them into cubes.

5. Wash the lemon, squeeze out the juice of half a lemon with your hands or using a juicer.

6. Take a cauldron or a saucepan with a thick bottom, put it on the fire, melt the butter in it. Place the onion in the pan and fry it until golden brown, then transfer the onion and oil to a plate. Place the chicken in the same pan, cover the lid and simmer for 5 minutes; if liquid has formed during the process, it must be drained. Continue to simmer the chicken until golden brown, then add the fried onions, lemon juice and garlic. Fry over high heat for 5 minutes, stirring constantly. Then add the remaining vegetables, seasonings and salt, close the lid and simmer for 10 minutes.

7. After 10 minutes, add chopped herbs, stir and simmer for another 5-10 minutes until the meat and potatoes are cooked. Place the finished Georgian chakhokhbili on deep plates and serve along with fluffy lavash.

Bon appetit!

With potato

Chakhokhbili turns out even more nutritious and richer if you add potatoes to the composition.

Ingredients:

• potatoes - 3 tubers;
• salt;
• onion – 1 pc. onion;
• hops-suneli – 1 teaspoon;
• tomato – 4 pcs.;
• dill – 35 g fresh;
• chicken - carcass;
• pepper – 1 pc. Bulgarian;
• parsley – 35 g fresh;
• lemon – 0.5 pcs.;
• butter – 35 g butter;
• garlic – 5 cloves.

Preparation:

1. Rinse the carcass. Take a paper towel. Dry. Chop.
2. Transfer to a salad bowl.
3. Remove skins from garlic and bulbs. Chop. You will need cubes.
4. Cut the tomatoes into cubes.
5. Cut the stem off the pepper. Cut out the seeds. Shred.
6. Peel the potato tubers. Cut.
7. Squeeze the juice from a lemon.
8. Wash the greens and chop them.
9. Take a cauldron.
10. Add butter.
11. Melt.
12. Add onion. Fry. Transfer to a plate.
13. Place the chicken in the cauldron. Put it out.
14. When the juice comes out, pour into a mug.
15. Fry the meat. It should take on a golden hue.
16. Return the onion.
17. Pour in the juice.
18. Place garlic.
19. Fry for five minutes.
20. Place all vegetables, spices and salt.
21. Pour in chicken juice.
22. Sprinkle with chopped herbs.
23. Mix. Simmer for a quarter of an hour.
24. Serve in separate plates; it’s more convenient to spoon out.

Chakhokhbili in Georgian chicken with walnuts

Almost all dishes of Georgian cuisine are usually eaten with lavash. Chicken chakhokhbili with walnuts is no exception. You can even serve it without a side dish, but simply eat it by dipping the pita bread in tomato sauce.

Servings: 4.

Ingredients:

• Chicken – 1 pc.
• Tomatoes in their own juice – 500 gr.
• Onions – 4 pcs.
• Garlic – 4 teeth.
• Cilantro – 1 bunch.
• Parsley – 1 bunch.
• Dill – 1 bunch.
• Adjika – 1 tsp.
• Salt - to taste
• Tarragon – 1 tsp.
• Purple basil – 0.5 bunch.
• Walnut – 2 tbsp.
• Black pepper - to taste.
• Hot pepper – 1 pc.
• Sunflower oil – 2 tbsp.
• Coriander – 0.5 tsp.
• Utskho-suneli – 0.5 tsp.

Cooking process:

1. Wash the chicken, dry it with paper towels and cut it into pieces at the joints. Then fry the meat in a preheated frying pan without oil until golden brown. After this, pour a little boiling water into the pan, close the lid and simmer the meat until cooked.

2. Peel the onion, cut into thin half rings and fry until golden brown.

3. Grind the tomatoes in their own juice with a blender into a homogeneous puree, add it to the frying pan with the onions and simmer for 3-4 minutes.

4. Peel the garlic and chop finely. Grind the walnuts in a blender. Grind the nuts, salt, garlic and dry spices in a mortar.

5. Add spices to the tomato mass, stir and continue to simmer for 2-3 minutes.

6. Pour the resulting tomato sauce over the chicken, stir and simmer for 5-10 minutes. Then add chopped greens, stir and remove chakhokhbili from heat. Serve hot.

Bon appetit!

Ingredients:

• 1 large chicken;
• 2 sweet peppers;
• 4 tomatoes;
• 3 onions;
• 100 milligrams of red or white wine;
• 3 cloves of garlic;
• 25 grams of butter for frying;
• Fresh cilantro and parsley;
• 1 hot pepper;
• a pinch of saffron;
• khmeli-suneli.

How to cook :

1. Rinse the chicken well and dry it with paper towels, cut into portions. Peel the onion and cut it into half rings. Wash the sweet pepper, cut it into two parts, remove the partitions and all seeds from the middle and rinse again once. Sweet peppers must be cut into thin quarter rings.
2. Wash the tomatoes and use a knife to make small cuts on them. Place the tomatoes in boiling water for a couple of seconds. After that, you can pull out the tomatoes and very carefully remove the skin from them and cut them into small cubes.
3. Peel the garlic and chop it very finely with a knife. Fresh herbs need to be washed and chopped very finely. If you use hot peppers to prepare a dish, you also need to wash them, cut them in half and remove all the seeds using a knife. Cut the pepper into small cubes. If desired, you can replace hot fresh pepper with ground pepper.
4. Once you have prepared all the necessary ingredients, you can start preparing the chicken chakhokhbili recipe. Take a saucepan or heavy-duty frying pan and heat it over very high heat. Carefully place the chicken pieces into a heated frying pan, try to place the chicken not too close to each other and fry the meat in small portions. Fry the chicken constantly turning it on different sides.
5. Place the fried chicken pieces in a separate bowl and fry all the remaining meat in a frying pan. Place the fried chicken in a deep saucepan and cover with a lid to keep the meat warm.
6. While the chicken is cooking, melt the butter in another frying pan. Place the chopped onion in the pan and fry it until soft, add a little salt to taste. Place the fried onion in a saucepan.
7. In the same frying pan with oil, place the chopped bell peppers. Place the peppers in a saucepan along with the chicken. Now you need to add chopped tomatoes to the chicken and add a little salt to taste. If desired, you can add one spoon of tomato sauce to the prepared dish.
8. Place the saucepan with chakhokhbili on the stove over low heat. Add wine to the chicken, then increase the heat and continue cooking for a few more minutes until all the alcohol has evaporated.
9. After which the heat must be reduced and the top of the saucepan covered with a lid. Continue cooking the dish for about another twenty minutes, but over low heat. Add suneli hops to the dish in about a few minutes, hot pepper, saffron, chopped garlic and finely chopped herbs. Stir all the contents, cover with a lid and cook the classic chakhokhbili for another five minutes.

The dish can be served cold or hot.

Georgian chicken chakhokhbili with vegetables - step-by-step recipe with photos

Juicy, aromatic and very tasty chicken thighs can be prepared using this recipe. The right combination of meat, vegetables and seasonings - nothing superfluous. At the same time, the taste is very full. I suggest preparing this dish together, right now. I hope it will take pride of place in your cookbook too.

Ingredients:

• kilogram of chicken thighs;
• a tablespoon of butter;
• 4 small onions;
• 3 medium tomatoes;
• hot pepper;
• 1 large bell pepper;
• parsley and cilantro, to taste;
• 30 grams of high quality tomato paste or sauce;
• half a teaspoon of khmeli-suneli;
• a teaspoon of granulated sugar;
• 6 cloves of garlic and salt to taste.

Step-by-step preparation:

1. Rinse the thighs thoroughly, dry and cut each into 2 parts. After all, chakhokhbili involves stewing large pieces of meat.

2. Peel the onion and cut into medium half rings.

3. Tomatoes, first of all, need to be blanched. We will do this in boiling water. Make a cross-shaped cut along the peel on the side opposite the stalk and pour boiling water over it. Leave for 4-5 minutes and drain the water. The tomatoes are now easy to peel. After this, you need to cut off the crust from the stalk and cut them into small cubes.

4. Remove seeds and soft veins from the sweet pepper. Cut into medium cubes.

5. Finely chop the garlic with a knife. Do the same with the greens.

6. Remove seeds from hot peppers. It is in them that there is that same burning sharpness. Those who like it spicy can leave the seeds, then the dish will turn out more fiery. If you are using a long pod, you can divide it in half and use only 1 part. Cut it into small pieces.

If you don't have fresh pepper on hand, you can replace it with ground pepper, to taste.

7. Now that all the ingredients are prepared, you can start cooking. First, you need to fry the meat. Place the thighs in a dry, hot frying pan without adding oil. Over medium heat, closer to maximum, fry them for 15 minutes, turning several times. Do not cover with a lid!

8. While the meat is cooking, in another frying pan you need to fry onion half rings in butter. As soon as it becomes soft, you need to add tomato sauce or paste, stir and simmer for 5 minutes. Then add the onion to the chicken.

9. Add tomatoes and sweet peppers. Add salt and stir thoroughly. Cover with a lid and simmer for 20 minutes on low power.

10. Now you can add garlic, spices, sugar, chopped herbs, hot pepper. Stir thoroughly, cover and simmer over low heat for 7 minutes.

11. Remove from heat. It is better to let the dish sit for another five minutes, covered. After this you can serve it to the table.

Bon appetit!