The dishes of Georgian cuisine are as bright, aromatic, hot and inviting as Georgia itself. From the names alone, an appetite is already starting to play out. Chashushuli, chakhokhbili, satsivi, khachapuri, chkmeruli are just a song for the ears and taste buds.
Today we are cooking Georgian chicken chakhokhbili. The dish is quite simple, but incredibly aromatic. It tastes best during the summer season, when fresh vegetables grown in the open field are used for the sauce. In winter, I do not advise using greenhouse tomatoes, it is better to replace them with canned tomatoes in their own juice or tomato paste.
The use of spices is a must! It can be a ready-made mix or a self-mixed mix. I use a mixture of spices, ground in a mortar with salt: dried garlic, coriander, turmeric, paprika, fenugreek, dill, cumin, hot pepper.
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Ingredients:
Chicken - 1200 grams
Large bell pepper - 1 pc.
Large onions - 1 pc.
Spices to taste
Garlic - 4 cloves
Water - 1 glass
Salt - a pinch
Tomatoes in their own juice - 300 grams
Olive oil - as needed
Course of action:
Prepare a set of foods. The use of vegetable oil is optional.
The chicken must be cut into portions. The ridge, sternum with ribs, and extreme wing phalanges should be removed. Rinse the meat and pat dry with a paper towel.
Cut onions and bell peppers into arbitrary pieces.
Fry the chicken pieces in a dry frying pan, placing them skin side down. If the fat in the poultry is not enough, you can add a little vegetable oil.
After the chicken is browned on one side, turn over and fry until golden brown on the other side. Remove the fried pieces of meat from the pan and transfer to a bowl.
There is enough fat left in the pan where the chicken was fried to cook the vegetables. Put onion and bell pepper, sauté for 5 minutes over medium heat.
Add tomatoes in your own juice to vegetables.
Pour in some water. For color saturation, you can add 1 tbsp. tomato paste. Salt, add spices. Mix. Bring the sauce to a boil.
Place prepared chicken pieces in it. Cover the pan with a lid and simmer the chakhokhbili for 30 minutes over medium heat, so that the aromas and tastes mix and soak the meat. Add chopped garlic and hot pepper 5 minutes until tender.
Serve chakhokhbili in Georgian style, sprinkled with herbs and fresh lavash.
Everything in this dish is delicious - from juicy chicken to the last drop of aromatic sauce.
No garnish is required for chakhokhbili, unless a glass of wine 😉
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