Chakhokhbili is being prepared in a cauldron for a little over an hour. This is enough for the chicken to cook completely. If the onion and chicken do not give enough liquid, you can always add water to the cauldron. In addition to fresh tomatoes, you can use canned tomatoes in your own juice. Cut the greens together with the stalks, add hot peppers to taste, if there are children at the table, then the peppers can be added individually to the plates. Add suneli hops and chopped garlic to taste before covering the cauldron with a lid. Good luck and bon appetit!
Main Ingredient: Poultry / Chicken
Dish: Hot dishes / Chakhokhbili
Cuisine geography: Georgian
- Chicken - 2.5 Kilograms
- Bow - 1.5 Kilograms
- Tomatoes - 1 Kilogram
- Garlic - 1-2 Pieces
- Hmeli-suneli - 1-2 Art. spoons
- A bunch of greens - 2 Pieces (cilantro, dill)
- Hot pepper - 2 pieces
- Oil - To taste
- Salt - To taste
Number of Servings: 10-12
How to cook "Chakhokhbili in a cauldron"
Heat butter with chicken fat in a cauldron.
Add a portion of the chicken and fry over high heat until golden brown.
Add the rest of the chicken and continue stir-frying.
Chop the onion coarsely and add to the cauldron.
Fry over medium heat until the onions are half cooked.
Add tomatoes and tomatoes in your own juice.
Add herbs, chili and salt.
Cover the cauldron with a lid and leave for 30-40 minutes.
A pleasant inviting smell will announce the readiness of the dish.
Enjoy your meal!