Delicious chicken chakhokhbili in a slow cooker - cook and enjoy the dish

Classic recipe for chicken chakhokhbili in a slow cooker

The peculiarity of the classic recipe is that the chicken pieces are pre-fried without oil. The dish is prepared only from chicken fillet with the addition of onions, tomatoes, garlic, cilantro and suneli hops.

Ingredients:

• Skinless chicken thigh fillet - 1 kg;
• Tomatoes - 5 pcs.;
• Onions - 2 pcs.;
• Garlic - 5 cloves;
• Khmeli-suneli - 1 tsp;
• Salt.

Preparation step by step:

1. Wash the thigh fillets and dry them with paper towels. Set the multicooker to the “Frying” or “Baking” mode, place the prepared pieces of thigh meat into the bowl and fry on both sides for 6-7 minutes.
2. At the bottom of the tomato, make a cross-shaped shallow cut with a knife, lower them into boiling water for 20 seconds. Then place in cold water for 1 minute and easily remove the skin. Cut the tomatoes into small slices, and finely peel the onion and cilantro. Place the vegetables with cilantro in a bowl, add chopped garlic, salt, suneli hops and mix well.
3. Pour the fried chicken with the prepared aromatic mixture, switch the multicooker to the “Stew” mode, set the time to 1 hour 15 minutes and close. When slowly stewed, the vegetables release juice, which soaks the chicken and makes it tender. Cilantro, garlic and suneli hops add a stunning oriental aroma to the dish.
4. Serve the finished, aromatic chicken in sauce with your favorite side dishes, fresh vegetables and pita bread.

How to cook delicious chakhokhbili in a slow cooker, recommendations

05 October 2014 1446

This dish is considered a classic component of Georgian cuisine; it is prepared from meat and vegetables.

The main advantage of chakhokhbili, undoubtedly, is its excellent taste, and thanks to the ease of preparation, any housewife can handle it.

To prepare this dish, you can use a slow cooker - this will significantly save your time.

Chakhokhbili: history of origin and cooking features

In ancient times, this dish was prepared from pheasant meat, and this dish was called khokhobi.

Today it is usually prepared from chicken, sometimes from duck or quail.

There are many variations of this dish, because every century has added something special to it.

For example, a hundred years ago, tomatoes and red peppers finally became part of the traditional chakhokhbili recipe.

This ancient Georgian dish has two features.

The first of them is that the bird is fried in the so-called dry method, that is, not a drop of oil is added to the frying pan or saucepan.

The second secret is that the bulk of the stewing liquid is present in the onion, so they add quite a lot of it.

The main ingredient of chakhokhbili is usually poultry meat - usually chicken.

Sometimes lamb or beef is used to prepare this dish.

It is recommended to choose young meat of good fatness.

Recipe for cooking Georgian style in a slow cooker with mushrooms and peppers

The chicken chakhokhbili recipe can be varied and supplemented with sweet peppers, mushrooms and basil. The dish acquires additional aromas and taste.

Cooking method

1. I rinse the chicken pieces with cool water and let them drain in a colander to remove excess moisture.
   This, by the way, is fundamental - if you pre-fry the chicken, it definitely doesn’t need excess moisture. Next I prepare the vegetables and spices. I peel the onion from dry scales and rinse it under running cold water. I usually prepare tomatoes in the summer for such dishes, because in season they are both ripe and tastier. But if I use fresh tomatoes, then I remove the skin from them: having cut a cross on the back side, I put it in boiling water for a couple of minutes, and then the skin is removed very easily and quickly. Peeled tomatoes can be cut into pieces, or you can puree them in a blender until smooth, so the sauce will be smoother. If there is bell pepper in the house, fresh or frozen, then I add it too; according to the classical canons, it must be present in chicken chakhokhbili without fail! I peel the pepper from the stem and seeds and cut it into thin slices.
2. I cook chakhokhbili in the REDMOND RMC 4502 multicooker. If you decide to cook the classic version of chakhokhbili, then first you will have to fry the chicken and vegetables.
   According to the canons, the chicken is fried in a dry frying pan. Accordingly, the first program that will need to be launched will be FRYING MEAT. Frying time – 5 minutes. The chicken is placed in a dry multicooker bowl and fried without oil on all sides. Then the chicken pieces will need to be removed. We start the following program FRYING-VEGETABLES for 5 minutes and put a finely chopped clove of garlic, diced onion, and then slices of bell pepper into the bowl. Fry, stirring until the end of the program. Add pieces of fried chicken on top of the vegetables, season with salt and spices. If you decide, like me, to prepare a more dietary and healthy option, then place the chicken pieces in a multicooker bowl, add finely chopped garlic, chopped onion and pepper. Add salt, all seasonings and spices, mix and leave to marinate for half an hour.
3. Then we begin the main cooking. Add tomatoes and bay leaves to the chicken and vegetables in the bowl, stir until smooth.
4. Close the multicooker lid and start the STEW program, set the time to 1 hour. Our chicken will be cooked until the end of the program.
   And all we can do is enjoy the aromas and set the table. It is best to prepare a large dish for serving chakhokhbili and arrange portioned plates. Unleavened bread or even pita bread is also perfect for this dish. To complete serving the dish, you need to cut a bunch of fresh herbs.

   At the end of the program, I turn off the multicooker, add some of the chopped herbs to the chicken, mix with a spatula, close the lid again and let it stand for 5 minutes. Place the finished chicken on a large dish and serve with herbs.

Amazing dish! Charismatic, Georgian, but quite accessible, no matter where we are. As you can see, chicken chakhokhbili in a slow cooker turns out no worse than in Georgian kitchens. And further. You no longer need to look for a recipe for chakhokhbili in a slow cooker, because you definitely have it, go for it!

Bon appetit!

Chakhokhbili is a dish of national Georgian cuisine, a delicious stew of chicken meat in a delicate and aromatic sauce. You can prepare it from simple and affordable ingredients to get a hearty dish that goes with any side dish. A reliable and smart multicooker will help simplify the cooking process.

The dish is incredibly popular not only in Georgia, but also in many other countries, including Russia. And in almost every restaurant or cafe you can find on the menu this delicacy of tender meat, with a juicy gravy of onions, tomatoes and spices.

How to cook chakhokhbili with potatoes?

If you add chakhokhbili to potatoes, you will get a second dish, for which you do not need to prepare a side dish. For preparation, use the ingredients as in the classic recipe and add 4-5 potatoes. The recipe is prepared step by step, just like the classic one. Chicken fillet is cut into medium pieces and fried in a slow cooker with a small amount of vegetable oil. Add chopped tomatoes without skin, potatoes, chopped garlic, spices, pour in half a glass of water, mix and simmer for 1 hour. 10 minutes before cooking, open the lid, add chopped cilantro and simmer the dish until cooked. Chakhokhbili with potatoes turns out to be more liquid and is served without a side dish with fresh pita bread.

Chakhokhbili simplified in a slow cooker

Ingredients for “Chakhokhbili simplified in a slow cooker”:

• Chicken - 1 piece;
• Tomato - 3 pcs;
• Bell pepper - 1 piece;
• Salt - to taste;
• Pepper mixture - to taste;
• Onion - 1 piece;
• Garlic - 2 teeth;
• Soy sauce (3/4 multi-cup);
• Semi-dry red wine (3/4 multi-glass);
• Bay leaf (to taste);
• Red hot pepper (slightly);
• Khmeli-suneli (to taste);
• Dill (small bunch).

Recipe for “Chakhokhbili simplified in a slow cooker”:

Choose a victim. Larger or smaller - your choice. I have a chicken.

Cut in small pieces. The smaller the better. Salt and pepper.

Drizzle vegetable oil into a bowl and add chicken.

Set it to “Frying” mode (check it periodically, stir it) and in the meantime start making the sauce.

Blanch the tomatoes and peppers. Separate the tomatoes from the skins.

Grind tomatoes, peppers, onions, and garlic in a blender. Add 3/4 multi-cup soy sauce, 3/4 wine, a drop of hot pepper, bay leaf, khmeli-suneli spices, salt to taste.

Add the sauce to our chicken and switch to the “Stewing” mode (you don’t have to wait for the “Frying” mode to end). Let it simmer for 40-50 minutes.

About 10 minutes before the end of cooking, add chopped dill.

I recommend serving Chakhokhbili with boiled potatoes. At the same time, pour a lot of broth over it. Happy cooking and happy eating!

Sources

• https://povar.ru/recipes/chahohbili_iz_kuricy_v_multivarke-20206.html
• https://v-multivarke.ru/5-retseptov-chahohbili-iz-kuritsy-v-multivarke/
• https://povar.ru/recipes/chahohbili_v_multivarke-11422.html
• https://multivarka.info/mjaso/125-chahohbili-v-multivarke.html
• https://www.povarenok.ru/recipes/show/85869/
• https://www.povarenok.ru/recipes/show/75375/

Chicken chakhokhbili in a slow cooker with wine

Chakhokhbili can be prepared not only from chicken loin, but also from meat on the bone, with the addition of red wine. Wine will add juiciness to the dish, a light sweet and sour taste and a beautiful color.

Ingredients:

• Chicken thighs - 1 kg;
• Tomatoes - 4 pcs.;
• Onions - 2 pieces;
• Garlic - 3 cloves;
• Red wine - 100 ml;
• Parsley - 1/2 bunch;
• Marjoram - 1/3 tsp;
• Ground coriander - 1/3 tsp;
• Ground pepper;
• Salt.

Cooking steps:

1. Wash the chicken thighs, dry them with paper towels and place them on the bottom of the bowl. Turn on the “Frying” mode and fry the prepared thighs without oil on both sides for 5 minutes.
2. Peel the tomatoes by first dipping them in boiling water for 20 seconds and chop them finely. Cut the peeled onion into half rings. In a bowl, mix tomatoes, onions, chopped garlic, wine, marjoram, coriander, pepper and salt.
3. Place the prepared mixture on the fried chicken thighs, close the multicooker, and set the “Stew” mode for 1 hour. 10 minutes before cooking, open the lid and add chopped parsley.
4. When the cooking process is complete, let the dish sit inside for another 10 minutes, then serve with a vegetable side dish and fresh crusty bread.

Cooking instructions

Wash the chicken thighs and cut them into portions. Pour vegetable oil into the multicooker bowl. Turn on the “Frying” mode and wait until the butter and vegetable oil warm up well. Then carefully place the chicken thighs into the slow cooker and fry them until golden brown on both sides. Then add onion, cut into quarter rings, to the chicken. Stirring occasionally, fry the ingredients together until the onion is soft.

Then add bell peppers and carrots, cut into large strips, into the multicooker bowl. Stirring, continue to fry the ingredients for 5 minutes.

Recipe with eggplant

Chicken chakhokhbili in a slow cooker can be complemented with any vegetables to taste, but it turns out especially delicious in an oriental way with eggplants. The eggplant dish is very satisfying and can be served without a side dish.

Ingredients:

• Chicken drumstick - 1 kg;
• Tomatoes - 3 pcs.;
• Eggplants - 2 pieces;
• Onions - 2 pieces;
• Garlic - 4 cloves;
• Khmeli-suneli - 1.5 tsp;
• Cilantro - 1/2 bunch;
• Parsley - 1/2 bunch;
• Vegetable oil - 3 tbsp;
• Salt.

Preparation:

1. Wash the chicken drumstick and dry it with paper towels. Pour oil into the bowl, turn on the “Frying” or “Baking” mode and fry the drumstick on both sides until browned. Place on a plate. To speed up the process, chicken pieces can be fried over high heat in a frying pan.
2. Add chopped onion to the oil after the chicken and fry until golden brown.
3. Wash the eggplants and tomatoes, cut them into cubes and add them to the onion. Add the prepared drumstick, chopped garlic, salt, suneli hops and mix gently so that the chicken is covered with vegetables.
4. Close the multicooker and set the “Stew” mode for 1 hour 15 minutes. During the stewing process, vegetables and meat are saturated with the aromas of spices and garlic and turn out incredibly tasty. Place chakhokhbili with eggplants on plates, sprinkle with chopped herbs and serve with fresh pita bread.

Frying ingredients

Cooking chakhokhbili in a slow cooker does not take much time. And to make sure of this, we recommend doing it yourself. First, add a little refined oil to the container of your kitchen appliance and heat it in baking mode. After the vegetable fat begins to sizzle, you need to add onion half rings to it, and then fry it on the same program that was set earlier.

When the vegetable is well browned, it must be transferred to a plate, and the previously shredded chicken meat must be placed in the multicooker bowl. It is highly not recommended to add additional oil or fat.

In this form, the chicken should be cooked until it is covered with a golden brown crust. Moreover, the better the bird is fried, the tastier your Georgian dish will be.

The nuances of cooking in a multicooker of different brands: Redmond, Polaris and others

A multicooker of any brand is suitable for preparing chakhokhbili, as they are all equipped with a bowl with a non-stick coating. When frying chicken, the meat will not stick to the surface and will be covered with a brown crust, which gives the dish a light campfire aroma. The volume of the bowl is important for the number of servings. Modern models of multicookers Redmond, Polaris, Philips, Panasonic are produced with a 5-liter bowl, so a dish can be prepared for a whole company. The power of all manufacturers starts from 500 W; you need to take into account that a dish in a multicooker with a higher power will cook faster. Polaris models have brands with a power of 500 W, so chakhokhbili will cook in it 10-15 minutes longer. Redmond models have an average power of 860 W, so 1 hour and 15 minutes will be enough for cooking. If models do not have the “Frying” mode (160 °C), then you can fry the chicken in the “Baking” mode; for different models, the temperature can vary from 120 to 160 °C.

Choose any recipe for making chicken chakhokhbili, add any spices and vegetables to your taste. Experiment, delight yourself and your loved ones with a variety of delicious dishes.

Ingredient Processing

Few people know how to cook chakhokhbili in a slow cooker. That is why we decided to tell you about it in this article.

Before preparing this dish, you should pre-process all the ingredients. First you need to clean the chicken meat from unnecessary elements, and then chop it into large pieces along with the bones.

After the chicken is processed, you should start preparing the vegetables. Onions must be peeled and then cut into half rings. As for tomatoes in their own juice, you just need to open them.

By the way, if you decided to make chakhokhbili in the Polaris multicooker in the middle or end of summer, when the tomatoes are ripening in the beds, then you can completely abandon canned vegetables. After all, this dish tastes best from natural and fresh tomatoes.

Recipe two

Chakhokhbili “Russian” with potatoes in a slow cooker.

A more satisfying option for potato lovers differs not only in the addition of this ingredient, but also in the cooking technology.

To prepare a Russified version of chakhokhbili, take the following products:

• Chicken - 500 grams.
• Onions - 1 piece.
• Carrot - 1 piece.
• Tomato - 2 pieces.
• Bell pepper - 1 piece.
• Potato tubers - 3 pieces.
• Garlic - 2 cloves.
• Fresh herbs - a bunch.
• Salt, hops-suneli - to taste.
• Butter - 30 grams.

In total you will get 8-10 servings.

The energy value in 100 grams of the original dish will be 185 calories.

Wash the chicken, take it apart and dry it slightly - in general, repeat step 1 from the previous recipe.

Place the chicken parts in a multicooker bowl, salt and season to taste, add peeled and crushed garlic.

Peel the onions and carrots, cut the onion into small cubes, and the carrots into strips. However, the recipe does not contain strict requirements for the method of cutting these vegetables.

Remove the seeds and stem from the bell pepper.

Add all the vegetables to the meat, mix thoroughly with your hands and leave to brew at room temperature for half an hour. During this time we will just have time to prepare the tomato sauce.

Be sure to immerse the tomatoes in boiling water for 2-3 minutes. Then rinse with cold water and remove the skin. Cut out the core and grind the tomato pulp in a blender or rub through a sieve.

You can do different things with potatoes:

• or cook it along with other products, having first washed and peeled it, and cut it into large slices so that they can be felt in the original dish;
• or use pre-boiled potatoes, grind them into puree using a blender or potato masher, and add them to the bowl a couple of minutes before the chakhokhbili is ready in the slow cooker.

We decided to use the first option for preparing potatoes.

Pour the resulting mixture over the already marinated chicken and vegetables, add a bay leaf. Close the multicooker bowl and select the “Stew” mode. The time it takes to prepare chakhokhbili from chicken with potatoes is 1 hour.

5 minutes before readiness, add finely chopped fresh herbs.

When the multicooker signals the end of the cooking process, add a piece of butter to the bowl, gently stir its contents, and close, leaving the dish to brew for half an hour. That's all for today. Enjoy our recipes!

Note: in both cases, when serving a fragrant dish to the table, be sure to offer it lavash or any other unleavened bread. Chakhokhbili is not the most dietary food, and the amount of fat in it is off the charts. Bread will absorb excess fat, thereby saving you from possible heartburn after eating.

Secrets of the perfect chakhokhbili:

1. If you use lean meat, such as breast, it is permissible to add a couple of drops of vegetable oil when frying.
2. You need to salt the dish twice - before frying the meat and before adding vegetables.
3. If you see that not enough liquid has been released, add a little hot water or broth.
4. Ideally, the ratio of the weight of meat to the weight of vegetables should be equal.
5. In addition to the classic seasoning khmeli-suneli, you can add mint, coriander or tarragon - they will add a piquant taste.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

What classic Georgian dish comes to mind first? Naturally, they chakhokhbili! This delicious food is popular not only in Georgia, but throughout the world. Almost every self-respecting restaurant chef has on the menu a famous dish of a piece of steamed chicken with a sauce of onions, peppers, tomatoes and a large amount of seasonings.