Chakhokhbili in Georgian chicken in a cauldron over a fire

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Georgian Chakhokhbili from chicken in a cauldron over a fire? Prepare all products according to the list. You can use the whole chicken or take individual parts, for example chicken legs. Chakhokhbili is usually prepared from meat on the bone, then the finished dish turns out rich, fatty and incredibly juicy. It is better to use seasonal vegetables, they are more aromatic and rich in flavor.

2. STEP 2

   

   Peel the onions and garlic. I had small onions, so I increased their number. Cut the peppers into two parts, remove the insides and seeds. Rinse all vegetables and herbs and dry with napkins. To prepare chakhokhbili, I used regular tomatoes and cherry tomatoes.

3. STEP 3

   

   Cut the onion into medium-sized cubes and half the garlic into two or four pieces.

4. STEP 4

   

   Wash and dry the chicken legs. Cut the chicken into portions. I left the drumstick as is, and cut the thigh into two parts.

5. STEP 5

   

   Now get to the vegetables. Remove the skins from the tomatoes if desired. To do this, pour boiling water over the tomatoes, leave in the water for a minute or two, then drain the liquid and easily remove the skin. Cut the bell pepper into cubes. Chakhokhbili will look very appetizing if you take peppers of different colors.

6. STEP 6

   

   Place a cauldron, add butter and pour in a little vegetable oil. Wait for the oil to warm up well. Add the chicken to the cauldron. Fry, stirring constantly, over high heat until golden brown. If you have a small cauldron, then add the meat in portions so that it is fried and not stewed.

7. STEP 7

   

   Place the onion in the cauldron. Mix everything thoroughly and leave until the onion acquires a beautiful shade.

8. STEP 8

   

   Add tomatoes, bell peppers, tomatoes in their own juice or tomato paste to the cauldron. You can use homemade aromatic adjika at this stage.

9. STEP 9

   

   Cook for about five minutes. Don't forget to stir. The tomatoes should produce a lot of juice. If there is not enough juice (and this may happen if your tomatoes are not very juicy), then pour a glass of water into the cauldron.

10. STEP 10

    

    Do not chop the greens coarsely, but the remaining garlic into small cubes.

11. STEP 11

    

    Place the greens and garlic into the cauldron, add all the spices and salt to taste. Khmeli-suneli and ground coriander will complement the chicken well. Stir, cover and simmer over low heat for about 20 minutes.

12. STEP 12

    

    After the allotted time, try the dish. Add a little sugar if the sauce is sour. Add a few hot peppers to the aromatic sauce if desired. Stir, cover again and leave for 10 minutes.

13. STEP 13

    

    Remove the chili peppers (if you used them) from the cauldron. Leave the cauldron uncovered over the smoldering coals for 5-10 minutes so that the finished dish is imbued with smoky aromas. Done, ready to serve!

Comments on the recipe

Lenochka

25.12.2023

4.6

Healthy, tasty, spicy, satisfying, colorful! Chicken in a cauldron with vegetables is a very popular Georgian dish that has its own history. The dish is very good, uncomplicated and satisfying. I chose the Georgian Chakhokhbili recipe for chicken in a cauldron over a fire for cooking in a large company. It turned out fantastically delicious, actually. No one expected anything else from this recipe!

Anastasia Korzh

25.12.2023

4.5

Very tasty, the only thing I did was grate the tomatoes so that they were skinless. The sauce turns out great, especially if you dip it with tandoori flatbread. I cooked it on the stove and at a high temperature so that the tomato juice boiled away a little!