Chakhokhbili in a cauldron, on a fire
Источник фото: https://ru.123rf.com/profile_rakeshpicholiya
A recipe for a very tasty Georgian chicken dish, the preparation of which will not take you much time and will not pose any problems!
I recommend the authentic method of preparing chakhokhbili in a cauldron over a fire. Although, if you really want to, you can repeat this recipe at home.
Ингредиенты
Chicken thighs – 1 kg
Tomatoes – 1 kg
Onion – 500 g
Bell pepper – 1 pc.
Garlic – 5 cloves
Cilantro – 1 bunch
Fresh basil – 1 bunch
Fresh parsley – 1 bunch
Adjika - 1 tsp. with a slide (to taste)
Tomato paste – 2 tbsp. l.
Hot chili pepper, fresh - 1-2 pcs. (taste)
Coriander - to taste
Khmeli-suneli - to taste
Salt - to taste
Vegetable oil - for frying
Рецепт
1. Remove the skin from the chicken thighs and trim off any excess fat.
2. Peel the onion and cut into half rings.
3. Remove seeds from bell peppers and chop.
4. Remove the skin from the tomatoes. To do this, cut the tomatoes crosswise on the underside and lower them into boiling water for one minute. Then remove the tomatoes from the boiling water and peel them. Roughly chop the peeled tomatoes. They should not be crushed too much.
5. Peel the garlic and cut into slices. Finely chop the greens (without stems).
6. Pour a little vegetable oil into the cauldron and heat it properly. Then place the chicken in the cauldron and fry it on all sides for 10 minutes.
7. Then add the onion. Distribute it evenly over the chicken thighs, cover the cauldron with a lid and let the chicken and onions simmer for 5 minutes until the onions become transparent.
8. Next, add tomatoes, bell peppers, herbs, garlic, adjika, tomato paste, coriander, suneli hops and salt to the cauldron. Mix chicken with vegetables and spices. Add chili pepper. Cover with a lid and leave the chakhokhbili in the cauldron to simmer for 40 minutes.
9. Then open the cauldron and remove the chili pepper from the chakhokhbili. (The dish turned out to be quite spicy, so you can either reduce the amount of chili pepper or not put adjika in the chakhokhbili.)
10. Bon appetit!