How to cook Chahokhbili in Georgian

If you want to cook a chicken in a special way, thenwe offer you a Georgian dish of Chahokhbili. Stewed with vegetables, it turns out very delicate, fragrant and juicy. It's not hard to cook meat. We offer a traditional recipe chahokhbili in Georgian.

Recipe

Spices, herbs and vegetables are products, withoutwhich Georgian cuisine does not do. Recipes chahohby can be offered with various ingredients, but in any of them you will find a mention of oriental spices and herbs. For today's dish you will need the following products:

large chicken (gutted) weighing about 2 kg;
5-6 heads of red onions of medium size;
ripe tomatoes - 5-6 medium-sized fruit;
one red sweet pepper;
one medium-sized carrot;
several cloves of garlic;
on a bunch of cilantro, green basil;
vegetable oil - about 100 grams;
bay leaf, adzhika or spicy red pepper, uzho-suneli, salt, black pepper.

Preparing chahohby in Georgian

1st step

The chicken should be cooked until half cooked. To do this, first rinse the carcass, then place in 2 liters of boiling water. It takes about 40 minutes by the time. After this, lay the chicken out of the broth, let it cool and cut into pieces together with the bones. Leave the remaining broth.

Step 2

Use a thick-walled casserole or cauldron. Preheat the dishes. Fatty chicken can be fried without oil, if the fat is low, then pour into the vegetable vegetable. Make fire stronger. Quickly fry the chicken pieces from all sides. They should form a golden crust.

Step 3

Chop the onion into small cubes. Add it to the chicken. Stir and fry for about 10 minutes. The onion should blush.

Step 4

Bulgarian pepper cleanse: remove seeds and septa from it. Slice into thin slices. Carrots rub with a large grater (it can not be put in a dish at all). Put the pepper and carrots into the cauldron. Stew on a small fire for about 5 minutes. Pour a glass of broth into the vegetables and chicken. Kazan cover with a lid and simmer the dish for about 40 minutes. Chicken meat should be completely soft.

Step 5

Tomatoes should be freed from the skin. To do this, make a cross-cut at the top of each fruit. Dip tomatoes in boiling water for a few seconds. Then remove it - the peel should be removed easily. Grind the tomatoes in a blender or use a conventional sieve. The resulting tomato puree put in kazan, add the fire to medium power. Mix everything and stew Chahokhbili in Georgian for another 10 minutes.

6th step

Finely chop the coriander, chop the garlic. Put them in a mortar, sprinkle with salt and crush into a homogeneous mass. You can also use a blender for this. Add to the cauldron. Basil finely chop and put to the chicken. There, too, send a pinch of uzho-suneli seasoning. Fans of the spicy are advised to add a bit of finely chopped hot pepper or Adzhika. Put the bay leaf in the cauldron. Stew out another 10 minutes. Try chahohbili in Georgian for salt. After switching off, allow the dish to stand for a few more minutes. Then you can serve.