Georgian chicken chakhokhbili. Video

Rinse the prepared chicken very thoroughly inside and out, dry and chop into medium-sized pieces. Place a dry skillet on the stove. Please note that the pan must be dry. When it’s hot, place the chicken pieces on top of it and fry them for 15 minutes. When doing this, be sure to turn the chicken frequently, otherwise the meat will burn.

Then peel the washed tomatoes. To do this, pour boiling water over each tomato, and the skin will come off very easily. Cut the tomato pulp, add to the chicken, reduce the heat and fry the poultry with tomato for another 15 minutes.

Peel the onion, cut into half rings and sauté in butter in a separate skillet until pleasant golden brown. Then transfer the onion to the chicken and tomato dish. Cover it with a lid and simmer over medium heat for half an hour.

Be sure to see how much liquid is in the pan with chakhokhbili. If it is not enough, then add boiled water, more tomatoes or ½ glass of red wine.

When the Georgian chicken chakhokhbili is almost ready, add herbs and spices. Be sure to wash, dry and chop the greens with a knife. Peel the garlic cloves and run them through a press. Wash a pod of red hot pepper, dry it and chop finely. Then add all the ingredients together with the suneli hops and salt to the chicken pan, stir the chakhokhbili and simmer for another 10 minutes.

Chakhokhbili in Georgian is served hot. As a side dish for this dish, you can cook potatoes or boiled rice.