Chahokhbili from chicken: how to cook?
Chahokhbili is a traditional dish of Georgian cuisine. The classic recipe for its preparation allows you to vary the ingredients and experiment with seasonings. After two or three preparations, each chef gets his own original recipe. If desired, the chicken can be replaced with other meat, correcting the time of quenching the dish. The dish is prepared without adding oil. The exception is the absence of a good frying pan, then the butter can be added when roasting chicken pieces. Prepare Chahokhbili from chicken can be less than an hour and a half.
How to cook chakhohby from a chicken?
In order to prepare Chahokhbili according to the original recipe, it is necessary to use chicken, tomatoes, onions.
The original chahohby is prepared from a whole chicken, but you can use a separate leg, hips, wings. Preparation of Chahokhbili from chicken fillet will deprive a dish of classical taste.
Necessary ingredients:
chicken or chicken leg - 1 kilogram
tomatoes - 2 pcs., about 300 grams
onion - 2 pcs., about 180 grams
Bulgarian pepper - 1 piece, about 170 grams
garlic - 4 cloves
coriander (dill, parsley) - 1 bundle
black pepper powder
salt.
Cooking method
Cooking dish can be in a saucepan or deep frying pan.
Meat is cut at a rate of 3-6 pieces per serving. Tomatoes are served with boiling water, peeled, cut into cubes with a side of 1-1.5 cm. The onion is not cut large, it is fried separately. Bulgarian pepper is crushed into squares with a side of 5-10 mm. Cilantro or dill and parsley is chopped finely. Chop the cloves of garlic.
Prepared chicken fry in a pan orsaucepan without oil until the appearance of a crust. Add the chopped tomatoes, stew for about 10 minutes. Add the fried onions and bell peppers, mix thoroughly. Add salt and ground black pepper. To make it sharp, you can add a small pod of red pepper, peeled from seeds.
The dish is stewed under the lid for about 25 minutes. Water is added as it boils to give the desired density to the dish.
Before the readiness, we add chopped greens and garlic. From the seasonings preference is given to hops-suneli. You can use other seasonings for meat.
Tips for cooking chahohby
Together with tomatoes, you can add halfthe average apple without peel, crushed on a large grater. The sauce will get thicker. The signal of the preparedness of the dish will be the moment when the pieces of the apple will dissolve into the gruel.
The color can be adjusted with tomato paste. A saturated red color of the dish is obtained when using a paste with a mass fraction of dry substances of at least 27 percent.
To cook chakhokhbili from a chicken in a multicrew inDepending on the model, it is necessary in the "quenching" or "baking" mode. Especially tasty it is obtained when using the "pressure cooker" mode. The cooking time is shortened from 35 to 15 minutes. Switch the valve to the "open" position 5 minutes before the end of the program, add chopped greens and garlic.
In addition to or instead of the Bulgarian pepper in the stagequenching, you can add carrots, finely chopped or chopped on a large grater. Garlic can be added whole teeth at the stage of extinguishing vegetables for taste, and then before the ready - finely chopped, to give flavor. If after cooking the vegetables are separated from the chicken pieces and passed through the blender, the sauce will be homogeneous and original.
How to serve chakhokhbili from a chicken on a table?
Chahokhbili is served with garnish as well as inas an independent dish. Of the side dishes preferred large boiled potatoes, pasta, rice. Portion contains 3-6 pieces, abundantly watered with vegetable sauce. Before serving, the portion can be additionally decorated with finely chopped fresh herbs.
