My mom often cooks such a chakhokhbili-style stew. I decided to change the recipe a bit according to my tastes.
Ingredients: chicken drumsticks, large onions, red bell pepper, large tomatoes, Adjika, Green Tkemali, Salt, Sugar, Khmeli-suneli, Kinza
Cooking method:
Place the chicken drumsticks in a heavy-bottomed saucepan. Under the lid, we begin to simmer for 10 minutes over low heat. As soon as the juice appears, we drain it into a separate bowl (we will need the juice later). We repeat this 2-3 times. We need the chicken to be stewed, not boiled in its juice. Stir the chicken.
Cut onion and bell pepper, add on top. Do not stir, close the lid and simmer until the vegetables shrink a little.
Grind two tomatoes on a grater or sieve. Cut the other two into small cubes. We send the diced tomatoes to the pan.
When the vegetables are stewed down, mix them with the chicken. Now you can add adjika (to taste), green plum tkemali, salt, sugar, spices, chopped tomatoes and chicken juice that was drained earlier. I do everything to taste, since the acidity of tkemali and tomatoes can be different. Try it. We even out the taste with sugar.
The lid can no longer be covered. Simmer the stew until tender. When the skin and pulp on the lower leg are cracked at the bone, then everything is ready.
I suggest serving with mashed potatoes. And sprinkle with coarsely chopped cilantro. Bon Appetit.