Chicken chakhokhbili - 10 step by step recipes

Chakhokhbili, or poultry stew, is a well-known Georgian dish. More often it is made from chicken, less often turkey is used. First, the meat is fried without adding fat, and then stewed with onions and other vegetables.

Georgian chicken chakhokhbili - a classic recipe in a cauldron

A delicious dish of Georgian cuisine, when chicken and vegetables are stewed in their own juice, can be prepared by any housewife. It is best to use a cauldron for its preparation.

Cooking time: 80 minutes

Cooking time: 40 minutes

Servings: 6.

• 
  Wash and dry chicken thighs. In the original recipe, it is meat on the bone that is used, it is more juicy.
• 
  Cut the tomatoes in their own juice into quarters. Wash fresh tomatoes and peel them, cut them into cubes. Wash the bell peppers, peel and cut into strips. Wash the greens and chop finely with a knife.
• 
  Put the cauldron on fire. Melt the butter in it so that it doesn't burn, add a little sunflower to it.
• 
  After the oil heats up, put the meat in the cauldron, fry it until golden brown. Then add the onion, fry, stirring constantly the contents of the cauldron.
• 
  After that, put the tomatoes and tomato paste, stir thoroughly to combine all the ingredients, simmer for 5-7 minutes. Then add bell pepper, bring the dish to an active boil, then add garlic, herbs, spices and salt, stir.
• 
  Cover the cauldron with a lid and leave the dish to simmer for 20 minutes. Then add the chili peppers and simmer for another 10-15 minutes. After that, you can serve chakhokhbili to the table.

Bon Appetit!

Recipe for cooking chicken chakhokhbili in a saucepan

Chakhokhbili is a dish that is prepared in large quantities and can easily feed the whole family. The meat is stewed together with the sauce, so it turns out to be very juicy and incredibly tasty.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Chicken - 1.5 kg.
• Bulb onions - 500 gr.
• Tomatoes - 500 gr.
• Tomato paste - 2 tablespoons
• Garlic - 2 teeth
• Cilantro - 0.5 bunch.
• Hmeli-suneli - to taste.
• Butter - 1 tablespoon
• Salt to taste.

Cooking process:

1. It is best to use bone-in meat for this dish. Cut the chicken into pieces at the joints.
2. Peel the onion and cut into thin feathers.
3. Wash ripe tomatoes, pour boiling water for 2-3 minutes, then carefully peel them off. Cut the pulp into small cubes.
4. Put the chicken in a preheated pan, if the pan is small, you can do it in several passes. Fry it until golden brown on both sides. Transfer the fried meat to a heavy-bottomed saucepan.
5. Then melt the butter in a skillet, add the onion and simmer for 10-15 minutes, until it becomes translucent. After that, transfer it to the chicken pan.
6. Put the tomatoes in a skillet, simmer for 10-15 minutes, then transfer to the pan as well.
7. Add tomato paste to the saucepan. Stir the contents of the saucepan and put it on the fire, simmer under the lid for 20 minutes. Do not add water, the chicken should be stewed in tomato juice.
8. Peel the garlic and pass through a press. Wash cilantro and chop finely with a knife. Add cilantro, chopped garlic and hop-suneli seasoning to a saucepan, season with salt, stir and simmer for another 20 minutes until tender.
9. Serve chakhokhbili with plenty of sauce, stewed with white bread or any side dish of your choice.

Bon Appetit!

How to cook chicken chakhokhbili in a frying pan

Chakhokhbili is made from pheasant, but nowadays this type of poultry is difficult to get, therefore chicken or turkey is more often used. At home, this delicious Georgian dish can be cooked in a frying pan.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken - 450 gr.
• Tomatoes - 5-6 pcs.
• Bulgarian pepper - 2 pcs.
• Bulb onions - 1 pc.
• Garlic - 2-3 teeth.
• Hmeli-suneli - to taste.
• Basil to taste.
• Salt to taste.
• Bay leaves - 1-2 pcs.
• Allspice peas - to taste.

Cooking process:

1. Wash and cut the chicken into pieces by cutting at the joints. Preheat a skillet and place the chicken on it, fry on both sides until golden brown.
2. Wash the tomatoes, make criss-cross cuts on them, dip them in boiling water for 2-3 minutes. After that, starting from the cut, remove the skin from the tomatoes. Cut the pulp into cubes.
3. Remove the husk from the onion and cut it into thin half rings. Cut the bell pepper in half, peel it of partitions and seeds, cut into strips or cubes.
4. After the chicken is browned, add the onions and tomatoes to the pan, simmer for 5-7 minutes. Then add the bell pepper, continue to simmer for 10-12 minutes. After adding each ingredient, stir the contents of the pan.
5. Peel the garlic cloves, cut into slices, put them in chakhokhbili. Also add bay leaves and allspice and simmer for 10-12 minutes. Check the readiness of the dish by the condition of the meat. Finally, add salt to taste, suneli hops and chopped basil. Arrange the chakhokhbili on plates and serve with white bread.

Bon Appetit!

A simple and delicious recipe for chakhokhbili in a slow cooker

Chicken meat is very often present on the table, because it is tasty and affordable. The recipe for chakhokhbili chicken in a slow cooker will diversify your menu and discover the taste of chicken meat in a new way.

Cooking time: 60 minutes

Cooking time: 25 minutes

Servings: 4.

Ingredients:

• Chicken - 1 pc.
• Tomatoes in their own juice - 700 gr.
• Hops-suneli - 0.5 tbsp
• Salt to taste.
• Coriander - 0.5 tbsp
• Black peppercorns - 1 tsp
• Bulb onions - 2 pcs.
• Sweet paprika - 0.5 tsp
• Greens to taste.

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into pieces at the joints. The ridge may not be used in the preparation of chakhokhbili. Place the chicken in the multicooker bowl, turn on the fry program and set the timer for 15 minutes. Simmer the chicken under a closed lid, turn the meat after 7 minutes.
2. Put dry seasonings in a mortar and grind them into small crumbs.
3. Peel the onion and cut it into half rings. Grind the tomatoes in their own juice with a blender until puree.
4. After 15 minutes, add spices and onions to the chicken, continue to fry for 8 minutes, stirring constantly.
5. At the end of frying, add the tomato mass, stir, close the lid of the multicooker. Set the extinguishing program for 30 minutes. After the beep, check that the meat is cooked and, if necessary, set the stewing program again.
6. Sprinkle the finished dish with chopped herbs and serve.

Bon Appetit!

The recipe for cooking chakhokhbili in the oven

A hearty and very tasty dish of chicken and tomatoes came to us from Georgia, where this dish is traditionally cooked in a cauldron over a fire or a home stove. In urban settings, chakhokhbili can be cooked in the oven.

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 6.

Ingredients:

• Chicken thighs or drumsticks - 1 kg.
• Tomatoes in their own juice - 1 can.
• Onions - 2-3 pcs.
• Greens - 1 bunch.
• Garlic - 4-5 teeth.
• Salt to taste.
• Ground pepper - to taste.
• Hmeli-suneli - to taste.
• Olive oil - 1-2 tablespoons

Cooking process:

1. Wash the chicken and pat dry with paper towels. Fry the meat in a well-heated skillet on both sides until golden brown. Transfer the chicken to a baking dish.
2. Peel the onion, cut into thin half rings and fry in olive oil until half cooked. Transfer the sautéed onions to the chicken.
3. Cut the tomatoes into small cubes and add to the chicken with the juice.
4. Peel the garlic, cut into slices. Wash the greens and chop with a knife. Add these ingredients to chicken meat. Season with salt and season to taste, mix well and place in the oven.
5. Bake chakhokhbili at 200 degrees for 40-50 minutes until the meat is fully cooked. You can choose a side dish for chakhokhbili at your discretion: potatoes, rice, stewed vegetables or pasta.

Bon Appetit!

Chicken chakhokhbili with added wine

Chakhokhbili is essentially a chicken in tomato sauce. True gourmets and connoisseurs of Georgian cuisine prefer to add a little wine to the dish. This enhances the flavor and makes the meat even more tender.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 4-5.

Ingredients:

• Chicken - 1 pc.
• Bulgarian pepper - 1 pc.
• Bulb onions - 1 kg.
• Tomatoes - 3 pcs.
• Dill - 1 bunch.
• Garlic - 3 teeth.
• Soy sauce - 100 ml.
• Salt to taste.
• Semi-dry red wine - 120 ml.
• Ground pepper - to taste.
• Bay leaf - 2 pcs.
• Hmeli-suneli - to taste.
• Sunflower oil - for frying.

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into small pieces. Place the meat in a bowl and season with salt and pepper.
2. Pour some sunflower oil into the multicooker bowl, put the chicken and set the frying mode for 15-20 minutes.
3. Peel the onion and garlic. Wash vegetables and herbs. Remove the skin from the tomato, after dipping them in boiling water, cut into quarters. Pepper, remove seeds and partitions and cut into several slices. Grind the tomatoes, bell peppers, onions and garlic with a blender. Add soy sauce, bay leaf, pepper, suneli hops and red wine to the vegetable mixture.
4. When the chicken is lightly browned, add the prepared sauce to the multicooker bowl. Put on the "extinguishing" mode for 45 minutes.
5. Wash the greens and chop finely. 10 minutes before the end of stewing, add greens to the chakhokhbili and bring the dish to readiness. Serve chakhokhbili hot.

Bon Appetit!

Chakhokhbili in Georgian from chicken with walnuts

Almost all Georgian dishes are usually eaten with lavash. Chakhokhbili made from chicken with walnuts is no exception. It can even be served without a side dish, but simply eaten by dipping pita bread into tomato gravy.

Cooking time: 60 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

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

Cooking process:

1. Wash the chicken, pat dry 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 that, pour a little boiling water into the pan, close the lid and simmer the meat until tender.
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 pan to the onion and simmer for 3-4 minutes.
4. Peel the garlic and chop finely. Grind the walnuts in a blender. Grind nuts, salt, garlic and dry spices in a mortar.
5. Add spices to the tomato mass, stir and simmer for 2-3 minutes.
6. Pour the chicken with the resulting tomato sauce, stir and simmer for 5-10 minutes. Then add the chopped greens, stir and remove the chakhokhbili from the heat. Serve hot.

Bon Appetit!

Chakhokhbili in Georgian with potatoes

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

Cooking time: 90 minutes

Cooking time: 40 minutes

Servings: 6-8.

Ingredients:

• Chicken - 1 pc.
• Onions - 1-2 pcs.
• Tomatoes - 3 pcs.
• Bulgarian 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.
• Hmeli-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, peel it of partitions and seeds, cut the pulp into strips.
4. Wash the potatoes, peel and cut 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 saucepan with a thick bottom, put it on the fire, melt the butter in it. Place the onion in a saucepan and fry it until golden brown, then transfer the onion to a plate with the oil. Put the chicken in the same pan, close the lid and simmer it for 5 minutes, if liquid has formed in the process, then it must be drained. Continue simmering the chicken until golden brown, then add the sauteed onions, lemon juice and garlic to it. Fry over high heat for 5 minutes, stirring constantly. Then add the rest of the vegetables, seasonings and salt, close the lid and simmer for 10 minutes.
7. After 10 minutes, add the chopped greens, stir and simmer for another 5-10 minutes until the meat and potatoes are tender. Put the ready-made Georgian chakhokhbili on deep plates and serve along with lush lavash.

Bon Appetit!

Delicious chicken chakhokhbili recipe with tomato paste

In the classic recipe for chakhokhbili, fresh ripe tomatoes are used, however, if they are not at hand, then tomato paste is also suitable. When choosing a paste, it is certainly better to give preference to the most natural product.

Cooking time: 90 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken - 1 pc.
• Bulb onions - 2 pcs.
• Leeks - 100 gr.
• Carrots - 2 pcs.
• Tomato paste - 250 ml.
• Butter - 1 tablespoon
• Garlic - 3 teeth.
• Hops-suneli - 2 tsp
• Salt to taste.
• Paprika to taste.
• Black pepper to taste.

Cooking process:

1. Wash the chicken, pat dry with paper towels and divide into small, even pieces.
2. Put a large skillet on the fire and melt the butter in it. Then fry the chicken pieces until golden brown on both sides. Peel the garlic, chop it and add to the chicken, fry for 1-2 minutes so that it does not burn.
3. Peel the onions, wash the leeks, chop these ingredients and add to the pan.
4. Wash carrots, peel, cut into thin strips or grate on a coarse grater and also send to the pan. Stir and continue simmering.
5. Then add tomato paste, salt and spices, stir, reduce heat, cover the pan with a lid and simmer chakhokhbili for 50-60 minutes.
6. Decorate the finished dish with fresh herbs and serve.

Bon Appetit!

The classic recipe for chakhokhbili with the addition of beans

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

Cooking time: 70 minutes

Cooking time: 30 minutes.

Servings: 4.

Ingredients:

• Chicken - 1 kg.
• Garlic - 3 teeth.
• Tomatoes in their own juice - 200 ml.
• Onions - 2 pcs.
• Greens to taste.
• Butter - 30 gr.
• A mixture of peppers to taste.
• Hmeli-suneli - to taste.
• Salt to taste.
• Paprika to taste.
• Beans - 1 tbsp.
• Olive oil - 3 tablespoons

Cooking process:

1. Wash the chicken, pat dry with paper towels and cut into small pieces of about the same size. Heat oil in a skillet and fry the chicken until golden brown on both sides. Then cover the pan with a lid and simmer the chicken until tender.
2. Peel the onion, cut into half rings and fry until half cooked in olive oil.
3. Cook the beans so that they boil better, soak them overnight.
4. 10-15 minutes before the chicken is ready, add fried onions, beans to it, salt and season to taste.
5. Chop the tomatoes finely and, along with the juice, send them to the chicken, stir and continue to simmer under the lid. Peel the garlic, chop and add to the chakhokhbili.
6. Finally add chopped herbs, stir and remove from heat. Chakhokhbili can be served both in portions and on a common dish.

Bon Appetit!