Classic Georgian-style chicken chakhokhbili in a frying pan
Origin of the recipe
The vibrant and aromatic Georgian dish chakhokhbili was once made with pheasant – "khokhobi." Pheasant is hard to come by these days, so chakhokhbili is made with chicken. Prepare classic Georgian-style chicken chakhokhbili in a frying pan and treat your family to a culinary journey to the generous and hospitable sunny Caucasus!
What do you need for cooking?
Ingredients
-
Chicken thigh
-
Salt and ground pepper
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Vegetable oil
-
Butter
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Onion
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Tomatoes
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Tomato paste
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Red pepper
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Fresh cilantro
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Basil
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Garlic
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Sweet paprika
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Khmeli-suneli
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Sugar
Kitchen utensils
- Knife
- Board
- Lid
- Pan
- shoulder blade
Step-by-step recipe
Step 1:
Cut the chicken into pieces and add salt.
Step 2:
Pour some vegetable oil into the frying pan, add a piece of butter and fry the chicken until golden brown.
Step 3:
Cut the onion into small cubes.
Step 4:
Turn the chicken over and sprinkle with ground pepper.
Step 5:
Dice the tomatoes.
Step 6:
Remove the chicken from the pan to a plate and fry the onion in the same pan until golden brown.
Step 7:
Cut the bell pepper into large cubes.
Step 8:
Chop the herbs and garlic.
Step 9:
Add sweet paprika, khmeli-suneli, and tomato paste to the fried onions, mix the tomato paste with the spices and fry lightly.
Step 10:
Add tomatoes and bell peppers to the pan and cook for 10 minutes.
Step 11:
Place the chicken in the pan with the vegetables, you can add salt to taste.
Step 12:
Cover the chicken with vegetable sauce, cover and simmer over low heat for 20 minutes.
Step 13:
Taste the sauce and add a little salt and sugar if necessary.
Step 14:
Add garlic and cook for another 3-4 minutes.
Step 15:
Add herbs to the finished dish and stir.
Cooking tips
At the first stage, you don’t need to cook the chicken until it’s fully cooked; just brown it.
Stir the vegetables while simmering to prevent them from burning.
You can use any herbs, but cilantro, parsley, and basil leaves—green or purple—are best. These herbs can be added at the last stage along with the garlic or added to the finished dish.
