7 recipes for chicken chakhokhbili: from classics to experiments

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Try different versions of the most tender poultry meat in tomato sauce with aromatic herbs and spices.

You can cook Georgian chakhokhbili from whole chicken, divided into portioned pieces, or its individual parts, for example, legs, wings and breasts.

1. Classic chakhokhbili with herbs and spices

Ingredients

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

Preparation

Divide the chicken into portions. Cut the onion and chili, peeled from seeds, into half rings. Chop the garlic and herbs.

Pour boiling water over the tomatoes, leave for 1 minute, and then peel and grate on a coarse grater.

Preheat a skillet and fry the chicken for a minute or two on each side without oil over medium heat. Then transfer to a plate.

Put the oil in the same frying pan and brown the onion for 3-4 minutes. Add chicken and tomatoes, stir. Bring to a boil, reduce heat, cover and simmer for about 20 minutes. Then salt and pepper, add the rest of the spices (except the last one) and garlic. After another 7-8 minutes, sprinkle with herbs and hot pepper. Turn off the heat and leave the chicken under the lid for a while.

2. Chakhokhbili from chicken with carrots

Ingredients

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

Preparation

In a saucepan, pour boiling water over the chicken so that the bird is completely covered and cook for 35-40 minutes. Then remove the meat from the broth, cool and divide into small portions.

Cut the onion into half rings, bell pepper into small oblong pieces. Grate the carrots on a coarse grater. Grind greens with garlic and a pinch of salt with a blender.

Pour boiling water over the tomatoes for 1 minute and peel them. Then cut into small pieces or grate on a medium grater.

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

Cook for 10 minutes, toss the tomatoes and simmer for the same amount of time. Then pour the hops-suneli into the pan, put the bay leaf and adjika. Cook for another 5 minutes and serve.

3. Chicken chakhokhbili with white wine and plums

Ingredients

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

Preparation

Divide the chicken into medium pieces. Separate subcutaneous fat. Pour boiling water over the tomatoes for 1 minute and remove the skin, and then chop them or rub them on a coarse grater.

Boil water in a saucepan, add plums and cook for 8-10 minutes. Then remove the fruits with a slotted spoon, rub through a sieve. Put the puree back in the water.

Cut the onion into thin half rings. Finely chop the garlic and cilantro.

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

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

Place the tomatoes in the skillet and stir. Switch the heat to medium and cook with the lid closed. After 10-12 minutes, sprinkle with utskho-suneli and onions, and after another 2 minutes, pour over the plum puree. Add garlic and cilantro after 8-10 minutes.

Stir well, turn off heat and leave covered for 10-15 minutes.

4. Chicken chakhokhbili with dill, parsley and coriander

Ingredients

• 4 onions;
• 1 bunch of dill;
• 1 bunch of parsley;
• 1 bunch of 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

Cut the onion into medium pieces. Chop the greens. Peel the tomatoes and mash with a fork.

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

Add onions, herbs and remaining oil. After 10 minutes, add the tomatoes, salt, pepper and paprika to the pan. Cook over low heat for 40-50 minutes.

5. Chicken chakhokhbili with chili and jalapeno

Ingredients

• 1-2 onions;
• 1 bell pepper;
• 1 chili pepper;
• 2-3 cloves of garlic;
• 1 bunch of 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

Chop the onion and bell pepper into medium pieces, finely chop the chili and garlic. Chop the cilantro. Grate the tomatoes on a coarse grater. Season the chicken with salt and pepper.

Heat 4 tablespoons of oil in a saucepan over high heat. Fry the thighs until golden brown, about 5-7 minutes on each side. Place on a plate.

Pour the remaining oil into a saucepan and reduce the heat to medium. Fry the onion for 2 minutes, add the bell pepper and continue cooking for another 3 minutes. Add the tomatoes and after 10 minutes add the chicken. Season with salt, cover and simmer for about half an hour. Then sprinkle with chili, add jalapeno, cilantro and garlic. After a minute or two, remove from heat and serve.

6. Chicken chakhokhbili with tomato paste

Ingredients

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

Preparation

Cut the onion into small cubes. Chop the garlic. Chop the cilantro and parsley.

Divide the chicken into medium pieces, remove the skin.

Place the poultry in a saucepan and cover with water so that the meat is completely covered. Bring to a boil over medium heat and simmer for 15 minutes.

Then add bay leaves and onions, and after a few minutes add tomato paste, salt and spices. After 5-7 minutes, add the garlic and cook the same amount. Sprinkle with herbs, stir and remove from heat after a minute or two.

Prepare?

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7. Chakhokhbili from chicken with eggs

Ingredients

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

Preparation

Finely chop the onion. Chop the herbs and garlic. Grate the tomatoes on a coarse grater or chop with a blender. Beat the eggs.

Heat oil in a deep skillet over medium heat. Fry the onions for 3-5 minutes, add the chicken and cook the same amount. Toss in the tomatoes, basil, salt, pepper, sugar, and suneli hops. Stir, cover and simmer for 30–35 minutes. Then add the garlic, and 5 minutes later add the eggs. Stir well, sprinkle with cilantro after 5 minutes. Turn off the stove and leave the dish to simmer for a while under the closed lid.

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