Georgian chicken chakhokhbili - 8 step by step recipes

Juicy pieces of poultry, fried with spices and tomatoes, are put into a single Georgian dish - Georgian chicken chakhokhbili. Initially, this dish was prepared from pheasant, now pheasant is served in restaurants, and chicken meat is used at home. To prepare this dish correctly, it is important to observe the conditions and cooking technology. In step by step recipes, we will share the most delicious options.

The classic recipe for chicken chakhokhbili in a cauldron

For the preparation of chakhokhbili, it is important to use dishes with a thick bottom. An excellent option for obtaining fragrant and tender meat is to cook this Georgian dish in a cauldron.

Cooking time: 1.5 hours

Servings: 4

• 
  You can cook the dish from any part of the bird, we will cook it from the carcass. Rinse the meat, pat dry with a paper towel, trim off the fat and cut into equal pieces at the joints.
• 
  Peel the onion, remove the seeds and stalk from the pepper and rinse under water.
• 
  Cut the onion and bell peppers into strips.
• 
  Melt the butter in a cauldron.
• 
  Saute the chicken pieces over medium heat until golden brown, add the vegetable pieces, reduce heat, mix and cook for 7 minutes. Stir occasionally.
• 
  Pour boiling water over the tomatoes, peel and grate. Add them to the meat.
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  Simmer for 20 minutes over low heat, covered with a lid to preserve the aromatic substances of the dish.
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  Season with salt and pepper, add finely chopped herbs and garlic. Bring the dish to a boil. Beat eggs separately. Spoon some of the sauce into a separate bowl, cool and add the egg mixture. Add to meat and stir until thickened.
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  Leave the meat covered for 5 minutes to saturate the dish with all the aromas and combine the flavors. Arrange on bowls and serve.

Bon Appetit!

How to cook chakhokhbili deliciously in a saucepan?

Georgian chakhokhbili is a truly delicious meat dish with spicy and spicy notes. You can also cook such a dish in a saucepan. Sauces

it turns out a lot, and lightly fried vegetables and meat cooked in broth perform in an amazing ensemble.

Ingredients:

• Chicken (ham) - 800 g.
• Red bell pepper - 2 pcs.
• Tomato - 3 pcs.
• Bulbs - 3 pcs.
• Tomato paste - 1 tbsp l.
• Cilantro -1 bundle
• Greens (parsley, dill) - 1 bunch
• Garlic - ½ head
• Bitter red pepper (pod) - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Salt, ground pepper, paprika - ½ tsp each.
• Hops-suneli - 1 tsp

Cooking process:

1. Rinse the chicken pieces in the skin and put them in a saucepan, pour cold water and put them on the stove to cook. Remove the foam from time to time.
2. Peel the onions, garlic and bell peppers. Rinse tomatoes and herbs. Chop the peppers and onions finely. Peel the tomato and chop it in a blender. Chop the greens finely, chop the cilantro separately.
3. Put salt, spices, cilantro stalks in the broth so that the aroma appears.
4. Pour some oil into a frying pan, put onions and peppers, and simmer a little over low heat for 10 minutes.Put the tomato puree, paste and adjika, chopped hot pepper (very carefully with the amount), keep on the fire for another 2 minutes and remove.
5. Check if the meat is done. Put the finished pieces on a separate plate to cool. Remove skin and bones and discard. Divide the meat into large pieces.
6. Leave the stock in a saucepan about ¼ the height of the pot. Add prepared vegetables, pieces of chicken to it and put on fire, let it simmer for 10 minutes. Throw in garlic, ground peppers, and herbs. The dish should boil for three minutes, then cover and leave to brew for 5-10 minutes.
7. Chakhokhbili in Georgian is ready! Bon Appetit!

Step-by-step recipe for cooking chakhokhbili in a pan

Prepare a hearty meat dish from chicken thigh and breast fillet using two pans. The spicy and moderately spicy chakhokhbili will certainly be liked both as a separate dish and as a hot dish for any side dish.

Ingredients:

• Chicken (thigh and breast) - 1.5 kg.
• Red bell pepper - 2 pcs.
• Tomato - 5 pcs.
• Hot pepper - 1 pc.
• Tomato paste - 3 tbsp l.
• Garlic - 5 cloves
• Adjika - 1 tsp
• Vegetable oil - 2 tbsp. l.
• Parsley - 1 bunch
• Cilantro - 1 bunch
• Onions - 5 pcs.
• Hops-suneli - 1 tsp

Cooking process:

1. Trim the meat from the bone, skin and cut into equal pieces.
2. Pour some oil into a skillet that is preheated over high heat and fry the chicken pieces on all sides for 5 minutes, then simmer for 30 minutes over low heat.
3. Peel the onion and cut into thin rings. Fry it in another skillet for a couple of minutes to keep it juicy. Add the onion to the chicken and simmer.
4. Remove the skin from the tomato. To make this easy, put the tomatoes in boiling water for 2 minutes and immediately in cold water. Chop the tomato into cubes.
5. In the pan where the onions were fried, put the tomato paste and, while stirring, keep on low heat for 1 minute. Put prepared tomatoes to it, simmer under the lid for 3 minutes, then put the tomato mass to the chicken.
6. Wash the bell peppers, core them and cut into strips. Chop hot peppers finely.
7. Add both peppers and adjika to the meat. Rinse the greens in cold water, chop and add half to the pan, along with finely chopped garlic and suneli hops.
8. Add the rest of the herbs to the finished dish, cover and let stand for 20 minutes. Serve the dish deliciously with mashed potatoes or simply with a flatbread.

Bon Appetit!

Georgian chicken chakhokhbili in a slow cooker

What makes a multicooker so convenient is that everything is cooked in one bowl. By placing the products in the right sequence, we will get an amazing Georgian dish. Chicken cooked in vegetables is juicy and soft.

Ingredients:

• Chicken - 1 kg.
• Red bell pepper - 250 g.
• Tomato - 400 g.
• Carrots - 100 g.
• Tomato paste - 100 ml.
• Greens (dill, cilantro, parsley, basil) - 1 bunch
• Garlic - 4 cloves
• Hot red pepper (pod) - 1-2 pcs.
• Vegetable oil - 3 tbsp. l.
• Salt, paprika, coriander, - ½ tsp each.
• Ground pepper, thyme, rosemary - 1/3 tsp each.
• Onions - 4 pcs.
• Hops-suneli - 1 tsp

Cooking process:

1. Rinse the chicken pieces in the skins, drain and dry. Trim excess fat, if any. Place the chicken in a bowl, sprinkle with salt and spices, rub into the meat and leave for 10 minutes. Transfer the meat to a dry multicooker.
2. Set the "Fry" setting for 30 minutes and fry the chicken pieces on both sides until golden brown. First, cook with the lid closed, the meat will let the juice out and then the lid must be opened.
3. Cut carrots and bell peppers into strips, onions into rings. Skin the tomatoes and cut into slices. Chop the garlic with a knife. Add the onion and garlic to the meat, stir and simmer until the onion is tender.
4. Add carrots, stir and simmer for 3 minutes, add pepper, and simmer for another 3 minutes.
5. Add tomatoes and cook further. The color of the sauce will change during cooking and become more appetizing. Boil and taste with salt. Salt if necessary.Set the "Braising" mode and cook for 20 minutes.
6. Chop the herbs and pour into a dish, add ground pepper and mix. Turn off the multicooker and let the dish sit under the lid closed.
7. The present dish can be laid out on plates or served in one large dish on the table. Enjoy amazing taste!

Chicken chakhokhbili with added wine

An exquisite recipe for chakhokhbili with red dry wine, aromatic spices and fresh herbs. Do not worry about alcohol, it will evaporate all, leaving only amazing notes of grapes.

Ingredients:

• Chicken - 1.5 kg.
• Bulgarian pepper - 300 g.
• Tomato - 0.5 kg.
• Butter - 2 tbsp. l.
• Bulb onions - 1 pc.
• Tomato sauce - 200 g.
• Dried basil - 1 tsp
• Garlic - ½ head
• Dried parsley - 1 tsp
• Sunflower oil - 2 tbsp l.
• Salt, paprika, sugar - 1 tsp each.
• Red pepper - 1/2 tsp
• Hops-suneli - 1 tsp

Cooking process:

1. Rinse the chicken and cut it into pieces of the same size with a knife.
2. Peel the onion and garlic and cut the onion into half rings, and the garlic into slices. Pour vegetable oil into a hot pan and fry them a little, then add a piece of butter - this will give a delicate aroma and taste. Fry until transparent and transfer to a bowl.
3. In the same skillet, fry the chicken pieces on both sides until golden brown.
4. Transfer the onion and garlic, sugar, salt and spices to the chicken, stir.
5. Add wine, put in tomato sauce and simmer under a closed lid for 25 minutes over low heat.
6. Remove the finished dish from heat and sprinkle generously with herbs, leave to stand under the lid and put on plates even hotter.

Bon Appetit!

A simple and delicious recipe for chakhokhbili chicken with walnuts

To prepare this Georgian masterpiece, you need a stewpan or non-stick frying pan. This stunning chakhokhbili with a rich taste, seasoned with spices and enriched with herbs, is completely easy to prepare, relying on a convenient recipe with a photo.

Ingredients:

• Chicken - 1 kg.
• Walnut (kernels) - 1 glass
• Bay leaf - 2 pcs.
• Tomato - 600 g.
• Butter - 50 g.
• Bulb onions - 2 pcs.
• Cilantro - 1 bunch
• Chili pepper - 1 pod
• Garlic - 5 cloves
• Parsley, dill, basil - 1 bunch
• Salt, black pepper - to taste

Cooking process:

1. Divide the chicken into equal pieces. Peel and chop the onion with a knife.
2. Add butter, chicken and onion to a saucepan, put on fire and simmer for 10 minutes. Pour in so much water that the chicken is immersed in 2/3, and boil for 15 minutes.
3. Grind the kernels into crumbs. Dip the tomatoes in boiling water for 2 minutes and remove the skin from them. Grind in a blender into a gruel. Combine both ingredients in a separate bowl.
4. Combine the chicken with the tomato paste, add the bay leaf. Stir, simmer and cook for 7 minutes.
5. Add chopped herbs and finely chopped garlic to a dish, stir and boil again, cover with a lid and turn off. The dish should stand for 15 minutes.
6. Pour chakhokhbili into bowls and serve this mouth-watering dish. Bon Appetit!

Georgian chicken chakhokhbili with potatoes

The recipe with potatoes brings Georgian cuisine closer to such a hearty stew that is familiar to a Russian person, but at the same time, the cooking technique and seasonings make the dish spicy. With this option, there is no need to cook a side dish. The dish is independent, tasty and rich.

Ingredients:

• Chicken - 1 pc.
• Bulgarian pepper - 1 pc.
• Tomato - 3 pcs.
• Butter - 100 g.
• Bulb onions - 2 pcs.
• Lemon - ½ pc.
• Greens (cilantro, parsley, dill) - 1 bunch
• Garlic - 5 cloves
• Salt - ½ tsp
• Ground pepper, coriander, hops-suneli - 1/3 tsp each.

Cooking process:

1. Put a bar of butter in a cauldron and melt. Peel the onion and cut into cubes.
2. Put pieces of vegetable in a cauldron and fry until transparent. Transfer the golden onions to a separate cup.
3. Wash the chicken, dry and cut into portions.Transfer it to a cauldron and simmer it over low heat, without adding oil, for 5 minutes.
4. The meat will give off juice, it must be drained into a separate bowl. Increase heat and brown chicken until golden brown, turning on both sides.
5. Add the onion to the chicken and squeeze out the juice of half a lemon. Peel and chop the garlic, put in a cauldron. Simmer for 5 minutes. Peel peppers and potatoes, rinse and dice. Remove the skin from the tomatoes and chop finely.
6. Place vegetables and tomato mass in a cauldron, add previously drained chicken juice, sprinkle with spices and salt, stir and simmer for 10 minutes over medium heat. Add chopped herbs to a dish and cook for another 5 minutes.
7. Remove from heat, leave the cauldron under the lid to reach for 10 minutes, and spread the chakhokhbili in portions. If you wish, you can put more greens on the plate.

Bon Appetit!

Delicious chicken chakhokhbili recipe with tomato paste

Fresh tomato is an integral part of a traditional Georgian dish. But, it is not always possible to find juicy and ripe fleshy tomatoes. To give the dish a rich tomato flavor and color, tomato paste will help. How to do it - read in this step-by-step recipe.

Ingredients:

• Chicken - 1 kg.
• Bulgarian pepper - 300 g.
• Tomato - 0.5 kg.
• Butter - 1 tbsp. l.
• Bulb onions - 300 g.
• Tomato paste - 100 ml.
• Greens (dill, cilantro, parsley, basil) - 50 g.
• Garlic - 4 cloves
• Hot red pepper (pod) - 1-2 pcs.
• Vegetable oil - 3 tbsp. l.
• Salt, paprika, coriander, - ½ tsp each.
• Ground pepper, thyme, rosemary - 1/3 tsp each.
• Hops-suneli - 1 tsp

Cooking process:

1. We will use the thighs, drumstick and chicken breast. Rinse the meat under water and pat dry.
2. It is advisable to take tomatoes ripe and juicy, rich red, but tomato paste, if necessary, will help brighten this moment, especially in winter. Remove the skin from the tomatoes, to do this, make an incision with a cross, pour boiling water over for 2 minutes and immediately pour over with ice water. Cut all tomatoes into wedges or small cubes.
3. Peel the Bulgarian pepper from seeds and cut into thin strips. He will also add color to the dish. Chop the garlic finely. Peel the onion, wash and cut into half rings. Onions are needed to add juiciness to the meat.
4. Rinse and dry the greens. Choose the one you like best. Cilantro is often used in Georgia, but it is a rather specific seasoning, for an amateur with a pronounced taste. Dill, parsley and some basil are all-round choices.
5. Take a frying pan, add oil and sauté the onions.
6. At the same time, in another cauldron or frying pan with a thick bottom, heat, and in a little oil, fry the chicken until golden brown. First on one side, and then on the other side too.
7. Put chopped tomatoes in a cauldron, simmer with the lid closed for 5 minutes. Add the onion, stir gently and simmer for 5 minutes over low heat.
8. Add prepared pepper, stir, salt to your liking, cook for another 5 minutes. Add tomato paste, half a garlic, whole small paprika, pre-washed, spices from our list. Boil and simmer for 20 minutes.
9. By this time, enough sauce has been discharged. All pieces of meat should be covered with it. Add the rest of the garlic and herbs to keep the sauce fresh. Add a lump of butter for great aroma and flavor.
10. Wait for everything to boil, cover with a lid and turn it off. The dish should stand for 10 minutes. The ingredients will continue to blend during this time, creating a harmonious, unified meal. Place the chicken chunks in a serving dish and pour over the sauce. You can serve potatoes or rice as a side dish.