How to cook chakhokhbili from chickens, recipe and tips

Many dishes of Caucasian cuisine have beautiful and sonorous names, and they taste, more often than not, spicy and memorable. The same can be said about chakhokhbili from chickens, the recipe of which requires special attention. It should be said that in the original version, this dish was prepared from pheasant meat. However, now the recipe includes the meat of almost any bird, but more often take a chicken, since it is most available and common.

Let's try to cook chakhokhbili from chickens. The recipe for this dish is far from alone. You can find a large number of options, while many housewives believe that they are preparing correctly. In fact, variations should only be welcomed, because they allow you to make the taste of chahohby more saturated. There are only two conditions that must be observed: cooking does not use water (only for washing food) and fat.

So, the preparation of chahohby begins with the preparation of the chicken. The carcass is washed, cleaned from giblets and chopped into small portions. Sometimes on the shelves you can find already ready kits for chahokhbili, which remains only to unfrozen and begin cooking. The chicken is fried in a frying pan without oil until golden brown. So that she does not stick to the dishes, it's better to take care of this in advance and take a pan with Teflon coating. Tomatoes are served with boiling water, peeled from them, they are cut into cubes and put on meat. In their juice, the chicken languishes for about half an hour. Then comes the turn of the onion, cut into rings and added to the dish. Thus, chicken meat with vegetables languishes for a few minutes, after which salt, spicy herbs or ready seasoning are added. The result is a rather sharp but fragrant dish. In winter, not all have the opportunity to get fresh tomatoes, and the taste is not so saturated, so when preparing chakhokhbili from chickens, a recipe can contain tomato paste instead of fresh vegetables.

You can prepare this dish and the following recipe, with the carcass replaced with chicken drumsticks. Meat is fried in a frying pan. It is better, if it is done without oil and fat, in extreme cases, is added very little. Onion is peeled and finely chopped, put to the chicken, the dish is filled with thick tomato paste, several table spoons of wine, salt and spices are added. Too thick sauce is recommended to dilute a small amount of meat broth. Everything is stewed under a closed lid on a small fire for about an hour. Shortly before the end, fresh or dried herbs rush here (parsley, basil, coriander and others). All the contents are neatly mixed and served on the table.

If you need to do Georgian chahokhbili, the recipe for cooking can be taken next. Chicken carcass chopped in portions (you can make them more or less - the taste). For cooking it is better to use cast-iron dishes, a saucepan or a pan with a thick bottom. Here the meat is laid out and fried from all directions until golden brown over medium heat. On a small amount of butter, the onions are sliced in rings, until tender, laid out in a chicken. Bulgarian pepper is cut with rings, fried for a while, and also transferred to a saucepan. In chicken with vegetables, peeled and sliced tomatoes are added, white or red wine is poured. Everything is stewed over medium heat until alcohol evaporates, after which it is closed with a lid and left at a minimum temperature for half an hour. After that, chopped greens, salt, spices are added to the dish, it is stewed for about five minutes and removed from the plate. You can serve chakhokhbili from chickens.

The recipe for this dish can be chosen any, but always turns out juicy, tender and spicy dish, which will help diversify the menu.