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Chicken Chakhokhbili in Georgian Style
One of the most famous dishes of Georgia, distinguished by its spicy taste and fantastic aroma – chicken chakhokhbili in Georgian style. There are many variations of this dish, even in each region of Georgia, there are their own nuances of cooking chakhokhbili. I will tell you the classic recipe for chicken chakhokhbili in Georgian style, which is prepared very simply from the ingredients that you will definitely find in your kitchen.
Ingredients
Show ingredients
- 1 kg of chicken;
- 1 large onion;
- 500 g of tomatoes;
- 1 tsp of adjika;
- 1 tsp. khmeli-suneli;
- 6 cloves of garlic;
- 1 bunch of basil and cilantro each;
- salt and black pepper to taste.
Preparation
- Peel the onion and cut it into large feathers or cubes. In the pot where we will cook the meat, heat a little vegetable oil, it can be mixed with butter. Sauté the onion until soft, it doesn’t need to be fried to a caramel color. If it burns, remove it from the heat.
- While the onion is cooking, we will prepare the chicken. You choose the cuts yourself, but it is preferable to divide the chicken at the joints and cook in large pieces. Heat a dry frying pan and place the pieces of meat on it. Attention! The chicken should be cooked only in a dry frying pan to render out the unnecessary fat. Do not fry the chicken until fully cooked, keep it in the pan until a brown hue appears on both sides.
- Make incisions on the tomatoes, pour boiling water over them for 30 seconds. Then place them in ice water for another 1 minute. Remove the skin from the tomatoes and chop coarsely, just like the onion. The skin can be cut off the tomatoes using a very sharp knife.
- Place the chicken on top of the onions. Add the adjika, khmeli-suneli, don’t forget to salt and add a little pepper.
- Place the tomatoes on top of the chicken and cover with a lid. Chakhokhbili is cooked without additional liquid. The broth is formed during the stewing process when the tomatoes and chicken release their juices. Place the pot on low heat and stew for 20 minutes.
- Rinse the greens and chop them. Use the cilantro along with the stems, and for the basil, we only need the leaves. Mince the garlic finely with a knife or using a press.
- When the stewing process is complete, taste the broth for salt and spiciness. If it lacks acidity from the tomatoes, a couple of drops of vinegar can be added. Place the greens and garlic on top of the tomatoes. Let the dish steep under the lid for another 30 minutes.
- You can determine the readiness of chicken chakhokhbili in Georgian style by the incredible smell of herbs and chicken in your kitchen. For serving, take a deep plate. First, lay out the vegetables, and on top of them – the chicken. Generously pour it with broth. Before serving, you can garnish the dish with fresh basil or cilantro. Enjoy your meal!
