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Ingredients

Adjust Servings:
1-1.5 kg chicken or chicken leg quarters
1 medium onion
2 sweet peppers
400-500 g tomatoes (canned or fresh)
100 ml red wine
½ tsp khmeli suneli
½ tsp dried basil or 1 handful fresh basil leaves
½ tsp ghee or butter
1 handful parsley leaved, coarsely chopped
2-3 cloves garlic
Salt
Chakhokhbili

Chakhokhbili

Features:
  • Dairy-Free
  • Gluten-Free
  • 90
  • Serves 4
  • Medium

Ingredients

  • 1-1.5 kg chicken or chicken leg quarters

  • 1 medium onion

  • 2 sweet peppers

  • 400-500 g tomatoes (canned or fresh)

  • 100 ml red wine

  • ½ tsp khmeli suneli

  • ½ tsp dried basil or 1 handful fresh basil leaves

  • ½ tsp ghee or butter

  • 1 handful parsley leaved, coarsely chopped

  • 2-3 cloves garlic

  • Salt

Directions

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Chakhokhbili – is a Georgian dish traditionally made from pheasant. Nowadays it is made from any kind of poultry but usually chicken.

The peculiarity of this dish is dry fried chicken, however vegetables are cooked in butter or ghee. You don’t use water in this recipe, liquid from vegetables is enough. And for fragrance I would recommend you add some red wine.

The dish is easy and quick to cook. Chakhokhbili is different from regular stewed chicken because of its fantastic flavor and fragrance.

Highly recommend!

P.S. Fore dairy-free version please sunflower olive oil instead of butter.

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Steps

1
Done

Cut the chicken into large equal pieces (the size of chicken thigh). If you use chicken leg quarters, then cut them in half through the joint.

2
Done

Cook the chicken in a dry (!) well-heated pan cook over high heat until golden. Cook the side without skins at first.

3
Done

Transfer the chicken into a pot.

4
Done

Cut the onion into semicircles. Cut the peppers lengthwise, remove seeds and cut into semicircles (0.5 cm size).

5
Done

Cook the onion in ghee over medium heat until soft. Then add to the chicken. In the same pan, cook the pepper and then add to the chicken as well.

6
Done

Place the pot over high heat. Add wine and cook for a minute for the alcohol to evaporate.

7
Done

Add the cut tomatoes. If you use fresh tomatoes, you should peel them first: cut the skins crosswise, place the tomatoes into boiling water for 30-60 sec. This will allow you to peel them easily.

8
Done

Add salt. Bring to a boil. Then reduce heat to low and cook for 20-25 min.

9
Done

Add the finely chopped garlic, parsley, basil and khmeli suneli. Cook until done. The cooking time depends on what kind of chicken you are using. Regular store-bought chicken needs about 20-25 min to be done.

How to serve:

Serve hot with any neutral side dish (mashed potatoes, rice, vegetables, pasta, porridge).

Or serve with fresh lavash or white bread to dip into the sauce.

How to keep:

Can be kept refrigerated for up to 3 days.

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