Chakhokhbili with chicken
6 servings
40 minutes
Chakhokhbili with chicken is a fragrant and rich dish of Georgian cuisine that captivates hearts with its rich flavor. Originally made from pheasant, the recipe has adapted over time to use chicken. Pieces of chicken fried to a golden crust are stewed with juicy tomatoes that give the dish a characteristic tanginess. Onions sautéed in butter soften the taste and add sweet notes. The secret of the magical aroma lies in fresh herbs — cilantro, parsley, and basil fill the dish with spring freshness. Garlic and khmeli-suneli highlight Eastern motifs, making the flavor rich and deep. Chakhokhbili is served hot and pairs wonderfully with traditional Georgian bread or rice. This dish is not only nutritious but also soulful, awakening warm memories of sunny Georgia.
1
Wash the chicken, dry it, and cut it into small pieces with a sharp knife. Heat a deep pan well and add the chicken pieces. Fry for 10-15 minutes over medium heat to ensure they are evenly coated with a crust.
- Chicken: 1.5 kg
2
Wash the tomatoes, blanch in boiling water, peel the skin. Cut into small cubes and add to the chicken. Cover with a lid and simmer for 8-10 minutes.
- Tomatoes: 5 piece
3
Slice the onion into quarter rings. In a separate pan, melt the butter and sauté the onion until golden, then add it to the chicken with tomatoes.
- Onion: 5 head
- Butter: 4 tablespoons
4
Wash the greens, dry them, and chop finely. Peel and mince the garlic. Add the greens, garlic, and khmeli-suneli to the chakhokhbili pan. Salt to taste. Serve the dish hot.
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Basil: 1 bunch
- Garlic: 3 cloves
- Khmeli-suneli: 1 teaspoon
- Salt: pinch