Chakhokhbili in a cauldron
Origin of the recipe
Chakhokhbili is a stew of poultry and vegetables in a spicy sauce. It was named after "khokhobi" (pheasant). The dish was prepared in late summer, when the pheasants had fattened up and grown to a large size, making it possible to prepare a truly delicious, rich dish whose aroma quickly brought the whole family together at the table. Try it; it's delicious!
What do you need for cooking?
Ingredients
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Chicken
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Garlic
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Onions
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Tomatoes
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Vegetable oil
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Utskho-suneli
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Khmeli-suneli
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Red chili pepper flakes
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Fresh parsley
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Fresh cilantro
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Fresh basil
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Red chili peppers
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Ground coriander
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Ground black pepper
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Salt
Kitchen utensils
- Knife
- Bowl
- Kazan
- Cutting board
Discover the taste of authentic Georgian chakhokhbili, cooked in a cauldron! This recipe, featuring chicken, aromatic spices, and a campfire-style cooking method, will provide you with an unforgettable experience. It's the perfect dish for those who love experimenting with traditional cuisine at home.
Step-by-step recipe
Step 1:
Heat a cauldron over high heat. Cut the chicken into pieces about the size of a chicken drumstick. Pour vegetable oil into the cauldron and, when it's hot, add half the meat. It's important that each piece touches the cauldron.
Step 2:
Fry the chicken over high heat for about 5 minutes on each side, then remove from the cauldron.
Step 3:
Repeat steps 1-2 with the second half of the meat.
Step 4:
Make a cross-shaped cut into the tomatoes and place them in hot water for 30-60 seconds. Peel the tomatoes and cut them into medium-sized pieces.
Step 5:
Cut the onion into half rings, pour into the cauldron and cook for 10 minutes.
Step 6:
Return the chicken to the pot and add the chopped tomatoes. Stir.
Step 7:
Cover and cook for 20 minutes on low heat.
Step 8:
Add finely chopped garlic and dried seasonings: salt, chili flakes, black pepper, khmeli-suneli, utskho sumuli, and dried coriander. Stir.
Step 9:
Cover and cook for 7 minutes on low heat.
Step 10:
Add 2 chopped chili peppers and fresh herbs: cilantro, basil, and parsley. Stir and remove from heat.
Cooking tips
The poultry for chakhokhbili is traditionally cut into large pieces so that the dish can be eaten with your hands, as was done in the old days.
The cauldron and oil must be well heated before frying the chicken.
Let the dish sit, covered, for at least 10 minutes before serving. Serve with coarsely chopped fresh vegetables, herbs, and boiled potatoes.
The gravy is delicious for dipping flatbreads or using it as an additional sauce for another dish.
