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Chakhokhbili: recipe for cooking. Video
Chakhokhbili is a kind of chicken stew that is so widespread in the Caucasus. Chakhokhbili is a national dish of Georgian cuisine, this is its visiting card. The name comes from the word “hohobi” (pheasant). A real chakhokhbili should be made from pheasant, which is considered the national bird of Georgia, but any poultry meat is currently allowed. The most popular is chicken. The recipe quickly gained popularity, spreading all over the world from the Caucasus.
Chakhokhbili: how to cook?
Preparation of products for chicken chakhokhbili
Before preparing a fragrant and unusually tasty dish according to this chakhokhbili recipe, prepare all the ingredients necessary for this: – 1–1,2 kilograms of chicken; – 3 onions; – 2 sweet bell peppers; – 500 g of tomatoes; – 100 milliliters of dry white or red wine; – 4 cloves of garlic; – 50 g butter; – 1 small hot chili; – salt; – saffron; – parsley or cilantro; – basil; – hops-suneli; – ground black pepper.
It is recommended to use homemade fatty chicken for cooking chakhokhbili. If you are not a white meat lover, you can use thighs or chicken legs.
Wash the chicken well under running water and pat dry with paper towels. Use a sharp knife to cut the meat into portions. Each piece of chicken should be forty to fifty grams. Peel the onions and cut into half rings. Wash the bell peppers, cut the vegetables in half, remove the partitions and seeds, cut into small strips.
Next, you need to peel the tomatoes. Make a cruciform incision in each of them. Prepare two containers, one should contain cold water, the other should contain boiling water. Dip the tomatoes in hot water for one minute, then transfer to a bowl of cold water. Now the skin will come off without any problems. Cut the tomatoes into medium cubes. Peel the garlic and chop finely with a knife, you can pass through a press. Wash greens under cold water, dry slightly and chop. Wash hot chili peppers, cut lengthwise and remove seeds, cut into small cubes.
Chili pepper can be safely replaced with red ground pepper. It is recommended to work with hot peppers with gloves
Stew: chicken chakhokhbili
You will need a cast iron cookware or a heavy-walled skillet. Heat it over high heat and place in it dry (no oil) chopped chicken. Pieces should be laid out not too tightly to each other, fry them in small batches until golden brown.
In another pan, melt the butter and put the chopped onion, lightly salt and fry until tender, transfer to the chicken. Fry the bell peppers in the same pan and transfer to the chicken again. Send the diced tomatoes there and lightly salt. Pour in red or white dry wine, add heat and cook for five to seven minutes, during which time the alcohol should evaporate.
Cover the saucepan with a lid, reduce heat to low and cook for another twenty minutes. After this time, add chopped garlic, herbs, hot peppers and seasonings to the dish, mix everything and let it boil for another seven minutes. Remove the finished chakhokhbili from the heat, put on plates and serve, sprinkled with herbs abundantly.