How to cook Chahokhbili from chicken

The question of how to cook chahokhbili so that this dish is as much as possible corresponds to the original recipe of Georgian cuisine, many housewives ask themselves to surprise their friends and relatives with a new appetizing dish. Originally this national dish was prepared exclusively from pheasant. Today, in all modern recipes for cooking indicated chicken. However, in spite of the fact that the chicken, unlike the pheasant, is not a game, chakhokhbili from chicken meat admirably decorates itself with any festive table.

So, we need:

• Home chicken - 1,2-1,5 kg;
• Onions (preferably red) - 3-4 pieces;
• Fresh large tomatoes - 5-6 pieces;
• Garlic - 3-4 cloves;
• Red pepper (spicy) - 1 piece;
• Basil - 1 medium bunch;
• Coriander - 2 bunches;
• Seasoning "Hmeli-suneli" - 1 tbsp.
• Butter - 1 tbsp.
• Salt - to taste.

To cook chakhokhbili from chicken in Georgian, it's better to take a homemade chicken, that's how professional culinary experts advise you to do it. The bird should be thoroughly washed both outside and inside, then a little dried and cut into small portions of medium size.

Dry the frying pan without oil put on the stove and heat up strongly. On a hot frying pan gently lay the chicken pieces and fry for about ten to fifteen minutes. Do not forget to turn the chicken regularly, otherwise the meat will burn very quickly in a dry hot frying pan.

Now it is the turn of tomatoes. Pre-washed vegetables should be carefully separated from the skin. To do this easily enough, you need to slightly cut each tomato, then give it a steep boiling water and peel just enough to take off. Peeled tomatoes in this way, cut into small cubes and add to the chicken. Immediately after this, reduce the fire a little, and stew the contents of the frying pan for about ten to fifteen minutes.

Onions for cooking chakhokhbili will be needed in quite a large amount, the bulbs should be cut into half rings and fried in a separate pan with the addition of butter. Onions we should get a beautiful golden hue. After the onion is ready, you need to add it to the chicken. Now cover the frying pan with a lid and simmer for about half an hour. Before you leave the plate and leave the dish "approach" - make sure that the liquid in the frying pan is sufficient. If it seems to you that this amount is not enough, it's better not to risk, add a small amount of boiled water or half a glass of red wine into the frying pan. Those who know how to cook chahochbili correctly will surely agree that the wine will only adorn the taste of this dish, adding to it piquancy.

When half an hour, reserved for cooking, will come to an end, there will be a turn of greens and spices. After all, how to cook chahokhbili without these wonderful ingredients? Greens, previously washed and dried, finely chopped. Garlic cloves are better not to cut with a knife, but to pass through the crush, so the taste will be more rich and harmonious. Red chili pepper finely chop, pre-selecting from it all the seeds. Experienced cooks, advising - how to cook chahokhbili, recommend not to neglect fragrant basil and cilantro, otherwise you risk not get a dish of Georgian cuisine, but the usual stewed chicken. Now you can add hops-suneli and salt our dish. After about seven to eight minutes, the pan can be removed from the fire and called to the table the whole family, which, for sure, has long been languishing in anticipation.

Now you know how to prepare chakhokhbili from a chicken and you will be able to please friends and relatives with this stunningly tasty dish of Georgian cuisine!