Traditional Georgian dish - chahokhbili from chicken
National Georgian cuisine has long beenpopular all over the world. The people, known for their "sharp" temper, and in cooking uses spicy and spicy spices. Not an exception is an interesting dish, like Chahokhbili from chicken. Once it was prepared only from a pheasant. In translation from the Georgian "hohobi" means a pheasant. But since in our time, even in villages, not every landlady can find a pheasant, the recipe for Chahokhbili has changed a little. Instead of meat pheasant for cooking this dish is now using chicken. But from this taste of the dish did not become worse, but on the contrary - even got some piquancy.
Prepare chahokhbili is not so difficult asmay seem at first glance. All the ingredients are simple enough, they can always be purchased at the nearest supermarket. You will need chicken, tomatoes, sweet peppers and spices.
Necessary ingredients:
- large chicken, preferably fattier - 1 pc
- onion - 5 pcs.
- large bell pepper - 2 pcs
- red tomatoes - 5 pcs
- garlic - 3 large denticles
- basil
- cilantro
- hops-suneli
- ground red pepper
- ground red paprika
Cooking method:
- Chicken and cut into portions; whereinit is important to keep the fat, as when roasting meat vegetable fat will not be used - this is one of the notices of chahokhbili, that is, it is prepared in its own juice;
- meat, dried with a towel, put on a heated frying pan, put on a slow fire and close the lid;
- the next stage - tomatoes, they should be the mostripe. Cut each crosswise and pour boiling water for half a minute. When they are softened a bit, peel and cut as small as possible. In winter, it is desirable not to use fresh tomatoes, they will not give the desired result. You can replace it with tomatoes in your own juice, or, in extreme cases, with tomato paste;
- we cut onions and bell peppers in half rings;
- stew meat for about 20 minutes on low heat, after which we spread the crushed tomatoes and salt to taste;
- stew for another 20 minutes and add the onions, crushed cilantro and basil. After protivom minutes 10, lay spices and Bulgarian pepper;
- A sharp red pepper is added at the very end, it loses its qualities during cooking;
- We put garlic, sliced slices, and immediately removed from the fire.
Let's brew for a few minutes under the lid - andchahohby is ready. You can serve as a separate dish, but you can with garnish, the main thing - not sharp, as it in itself contains quite sharp seasonings.
Preparing chahokhbili from a hen will take you no more than an hour, and you will deliver pleasure to taste buds for a whole day. It's not just tasty, but also useful.
And remember: for cooking a dish it is advisable to use a frying pan with thick walls, or even better - cast iron. This will give the dish a special flavor. In extreme cases, you can use a whiting or a goose. If you want to save time, you can cook chakhokhbili from chicken in a multivark, changing the recipe slightly. Instead of the chicken, take the chicken legs, fry, set the "Baking" mode, for 5 minutes, put the remaining components in sequence, then weighed for 40 minutes with the "Quenching" mode. You can add a little tomato paste. If you notice that the liquid is not enough, you can add half a glass of water.
Green plays a very important role in Georgian dishes. It should be fresh and of good quality.
Greens and spices are the basis of Georgian cuisine. The most important thing is to add them at the very end of cooking, otherwise the dish will be sugary and bitter. If you want to add a bit of sourness, a glass of dry wine, or a lemon, will do.
Chahokhbili is an independent dish that does not need any garnish. But if you want, you can serve it along with pasta, mashed potatoes or porridges. Bon Appetit!
