7 recipes chakhokhbili Chicken: from classics to experiment

Cook Georgian chakhokhbili possible from a whole chicken, divided in portioned pieces, or of its individual parts such as legs, wings and breasts.

1. Classical chakhokhbili with herbs and spices

Ingredients

• 1 kg of the chicken;
• 600 g of onion;
• 1 chili pepper;
• 4 garlic cloves;
• ½ parsley;
• ½ cilantro beam;
• ⅓ beam basil;
• 1 kg of tomatoes;
• 2-3 tablespoons butter;
• salt and black pepper - to taste;
• 1 teaspoon utsho suneli;
• 1 tablespoon of hops-suneli;
• 1 tablespoon coriander;
• 1 teaspoon hot red pepper.

preparation

Divide the chicken into portions pieces. Onions and peppers, seeded, cut into semicircles. Garlic and chop herbs.

tomatoes pour boiling water, leave for 1 minute, and then clean from skin and rub on a coarse grater.

Heat a frying pan without oil on medium heat fry the chicken for a minute or two on each side. After Transfer to a plate.

In the same pan, throw the oil and Brown the onion for 3-4 minutes. Add the chicken and tomatoes and stir. Bring to the boil, reduce heat, cover and simmer for about 20 minutes. Then add salt, pepper, toss the remaining spices (except the last one) and garlic. After another 7-8 minutes, sprinkle with herbs and chili peppers. Turn off the heat and leave the chicken briefly under the hood.

2. Chakhokhbili Chicken with carrots

Ingredients

• 1⅕ kg Chicken;
• 1-1½ liters of boiling water;
• 4 onions;
• 1 paprika;
• 1 carrot;
• 1 bunch cilantro;
• 1 bunch basil;
• 3-4 cloves garlic;
• salt - to taste;
• 500 g of tomato;
• 1 tablespoon butter;
• 1 teaspoon hops-suneli;
• 2 bay leaves;
• 1-2 teaspoons spicy adzhika.

preparation

In a saucepan pour the boiling water over the chicken, the bird was completely covered, and simmer for 35-40 minutes. After remove the meat from the broth, cool and divide into small portions.

Onions cut into half rings, pepper - small oblong pieces. Carrots grate on a coarse grater. Greens garlic and a pinch of salt grind blender.

Tomatoes for 1 minute and pour boiling water on clean skin. Once cut into small pieces or grate on a medium grater.

In a deep frying pan, heat oil over medium heat and fry the chicken until golden brown for 5-6 minutes, then add the onion. After 8-10 minutes, pour the carrots with bell pepper, and after 5 minutes, pour 200 ml of broth (approximately one glass).

Cook 10 minutes, toss the tomatoes and leave on the fire yet at same time. Then pour the pan Khmeli Suneli, put bay leaf and adjika. Cook 5 more minutes and serve.

3. Chakhokhbili Chicken with white wine and plums

Ingredients

• 1 hen;
• 6-8 tomatoes;
• 200 ml of water;
• 200 g plums;
• 6-8 bulbs;
• 5 garlic cloves;
• 1 small bunch of cilantro;
• 3 tablespoons of vegetable oil;
• salt - to taste;
• 30 g butter;
• a mixture of ground pepper - to taste;
• 100 ml of dry white wine;
• 1 tablespoon utsho-suneli.

preparation

Chicken, divide into medium pieces. Separate the subcutaneous fat. Tomatoes for 1 minute and pour boiling water, remove the peel, and then slice them or rub on a coarse grater.

The pot boil water kin'te plums and simmer for 8-10 minutes. After remove fruit skimmer, through a wipe. Puree lay back in the water.

Onion cut into thin half-rings. Garlic and coriander finely chop.

In a frying pan over medium heat, melt the fat from the chicken and 1 tablespoon of vegetable oil. Fry the onions with a pinch of salt for 4-5 minutes. Add the butter, stir and remove from heat. Nerastoplennye remove pieces of fat.

In a deep frying pan or cauldron, heat remaining oil over medium heat. Fry chicken pieces on the bone for 4-5 minutes on each side, add the breast and cook for 3-5 more minutes. Season with salt and pepper and pour wine. Reduce heat, cover and simmer for 4-5 minutes.

Throw in the pan the tomatoes and stir. Fire switch to medium and cook under the lid closed. After 10-12 minutes sprinkle utsho-suneli and onions, and even after 2 minutes pour plum puree. After 8-10 minutes, add the garlic and cilantro.

Stir well, turn off the heat and leave the lid closed for 10-15 minutes.

4. Chakhokhbili chicken with fennel, parsley and coriander

Ingredients

• 4 onions;
• 1 fennel beam;
• 1 bunch parsley;
• 1 bunch coriander;
• 400 g of canned tomatoes;
• 2 tablespoons of vegetable oil;
• 1-1½ kg Chicken (wings, thighs, breasts);
• salt and pepper - to taste;
• paprika - to taste.

preparation

Onions cut into medium-sized pieces. Chop the greens. Tomatoes clear from the skins and mash with a fork.

In a frying pan, heat the oil over a quarter of a medium heat. Fry the chicken pieces until golden brown about 5-7 minutes.

Add the onion, parsley and remaining butter. After 10 minutes, put in a pan tomatoes, salt, pepper, and paprika. Cook over medium heat for 40-50 minutes.

5. Chakhokhbili chicken with chili and jalapeno

Ingredients

• 1-2 bulbs;
• 1 bell pepper;
• 1 chili pepper;
• 2-3 cloves of garlic;
• 1 bunch cilantro;
• 1 kg of tomatoes;
• 1 kg of chicken thighs;
• salt and pepper - to taste;
• 6 tablespoons of vegetable oil;
• 1-2 slices of jalapeno.

preparation

Onion and bell pepper cut into medium-sized pieces, chili and garlic - finely. Chop cilantro. Tomatoes rub on a coarse grater. Chicken with salt and pepper.

In a saucepan over high heat, heat the 4 tablespoons of oil. Bodryshki fry until golden brown, about 5-7 minutes on each side. Put on a plate.

Pour into the pan the remaining oil, and reduce the fire to medium. Fry for 2 minutes bow, Pour pepper and cook for 3 more minutes. Add the tomatoes, and after 10 minutes - the chicken. Season with salt, cover and simmer for about half an hour. After a sprinkle of chili, add jalapeno, cilantro and garlic. After a minute or two, remove from heat and serve.

6. Chakhokhbili Chicken with tomato paste

Ingredients

• 1-2 bulbs;
• 7 garlic cloves;
• 1 small bunch of cilantro;
• 1 small bunch of parsley;
• 1 hen;
• 300-400 ml of water or a little more;
• 2 bay leaves;
• 2 tablespoons tomato paste;
• salt - to taste;
• ½ teaspoon dry adzhika;
• ½ teaspoon utsho suneli;
• ½ teaspoon of coriander;
• ½ teaspoon paprika.

preparation

Onion cut into small cubes. Chop the garlic. Cilantro and parsley chop.

chicken divide in the middle pieces, remove the skin.

Put the bird in a saucepan and cover with water so that the meat was completely covered. At moderate heat to a boil and simmer for 15 minutes.

After adding onion and bay leaf, and after a few minutes - a tomato paste, salt and spices. After 5-7 minutes, throw the garlic and cook as much more. Sprinkle with herbs, stir, and after a minute or two, remove from heat.

7. Chakhokhbili Chicken with eggs

Ingredients

• 2-3 onions;
• 3-5 sprigs of basil;
• 1 bunch cilantro;
• 4 garlic cloves;
• 1 kg of tomatoes;
• 2 eggs;
• 1-2 tablespoons butter;
• 1 kg of chicken (e.g., legs and wings);
• salt and pepper - to taste;
• 1 teaspoon of sugar;
• 1 tablespoon of hops-suneli.

preparation

Onions finely chop. Herbs and garlic, chop. Tomatoes rub on a coarse grater or chop the blender. Beat eggs.

In a deep frying pan, heat oil over medium heat. For 3-5 minutes, fry the onion, put the chicken and cook as much more. Throw tomatoes, basil, salt, pepper, sugar and hops-suneli. Stir, cover and simmer for 30-35 minutes. After add the garlic, and 5 minutes later - eggs. Mix well, after 5 minutes, sprinkle with cilantro. Turn off the oven and leave the dish briefly to languish under the lid closed.