Chakhokhbili with tomatoes in a frying pan

Name: Chakhokhbili with tomatoes in a frying pan
Total time: 3 h
Yield: 10
Ingredients: 2 kg Chicken; 6 Bulb onions; 7 Tomatoes; 1 Bell pepper; 4 cloves of garlic Garlic; 1 Cilantro, coriander; to taste Basil; 1 Bay leaf; 1 teaspoon Adjika; 200 ml Vegetable oil; to taste Salt; to taste Ground black pepper

My chakhokhbili recipe is slightly different from others. Try! It’s not at all difficult to prepare a decent chakhokhbili - you just need to find a well-fed chicken, raised in the fresh country air, not too old, but not too fast, ripe sweetish fleshy tomatoes, fragrant basil and a pinch of utskho-suneli.

124

1972

Harper Wilson

Recipe author

Chakhokhbili with tomatoes in a frying pan

Calories

708kcal

Protein

39g

Fat

59g

Carbs

12g

*Nutrition per serving

Ingredients

Servings: 10

2kg

6

7

1

4cloves of garlic

1

to taste

1

1teaspoon

200ml

to taste

to taste

Step-by-step preparation

Cooking time: 3 hr

STEP 1
Place the chicken in a saucepan with 2 liters of boiling water, cook until half cooked, from 30 minutes to 1 hour. Place the chicken on a dish, cool for 15-20 minutes. Cut into equal pieces along with the bones. Strain the broth. Heat a saucepan with a thick bottom. Fry the chicken pieces on all sides until golden brown in vegetable oil.
STEP 2
Cut the onion into feathers.
STEP 3
Place the onion in the pan with the chicken, stir and fry the chicken and onion until the onion is browned, 8-10 minutes.
STEP 4
Peel sweet peppers and slice thinly. Add to the pan and simmer over low heat for about 5 minutes. Pour in 1 cup of broth (you won't need the remaining chicken broth), cover the pan and simmer until the chicken is completely tender, about 40 minutes.
STEP 5
Make cross-shaped cuts on the tomatoes, pour boiling water over them, and then cold water, remove the skin.
STEP 6
Grind the tomatoes in a blender, add to the pan, increase heat to medium, stir and cook for 10 minutes.
STEP 7
Coarsely chop the garlic and cilantro, put in a mortar, grind with salt into a paste (I used a blender) and add to the pan, increase the heat to medium, stir and cook for 10 minutes.
STEP 8
Finely chop the basil, add to the chicken along with ukhtso-suneli. Add bay leaf and adjika.
STEP 9
Simmer for another 10 minutes until fully cooked. Turn off the heat and keep the chakhokhbili covered for another 10 minutes. Bon appetit!

Comments on the recipe

Tatiana

01.10.2023

5

Yes, it’s definitely different! Also the method of preparation, the ingredients and their quantities. There is no doubt that this is Georgian cuisine. And I also liked the text in “personal impressions”

nasstin

01.10.2023

4.6

I love chakhokhbili very much, but your performance made my mouth water twice as much!

Natusik

01.10.2023

4.7

Girls, thank you!

Kassandra 52

01.10.2023

4.8

Thanks for the recipe, it turned out very tasty. True, I didn’t find utskho-suneli here, I used a mixture of Italian herbs. Thanks again!!!