Chicken Chakhokhbili In Georgian: A Step-by-step Classic Recipe And Option In A Slow Cooker, Photo And Video

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Delicious chakhokhbili in Georgian: a classic stew and a recipe for a multicooker

We all know that even a favorite product can sometimes get bored. If your own imagination has also dried up and you can't come up with something new, it's enough just to turn to the recipes of chefs from other cuisines of the world. For example, if you cook chicken in one of the options of Georgian cooks, you can get a very appetizing and unique dish that you will want to cook more than once. So, today we will talk about how to please loved ones with fragrant chakhokhbili.

Step-by-step recipes for chakhokhbili chicken in Georgian

The taste of chakhokhbili has been familiar to me since childhood thanks to my mother. Slices of meat fried until golden brown, and then stewed with vegetables, herbs and fragrant spices are a real delight. The meat turns out to be very tender and, no matter how corny it sounds, it really just melts in your mouth. I cook chakhokhbili quite often and, I confess, I constantly add something of my own to the classic version of food.

The classic recipe for chakhokhbili in Georgian

Having prepared a dish according to the recipe described below, you will be surprised how you can get a dish worthy of a restaurant menu from simple products used almost every day.

Ingredients:

• 1 chicken carcass;
• 500 g of onions;
• 500 g ripe tomatoes;
• 1 head of garlic;
• 1 pod of hot pepper;
• 1 tbsp. l. butter;
• 1/2 bunch fresh cilantro
• salt and spices to taste.

Preparation:

1. Wash and dry the chicken well.

   

   Wash and dry the chicken

2. Cut the carcass into small pieces (wings - into halves, legs - into 4-6 parts, and so on).

   

   Cut the chicken into pieces

3. Prepare your vegetables. Cut the onions into feathers or half rings. Pour boiling water over the tomatoes, peel and grate or grind with a blender. Chop the cloves of garlic, peeled from seeds and partitions, hot peppers and cilantro (together with the stems) very finely chop with a knife.

   

   Chop vegetables

4. Melt the butter in a deep skillet, cauldron, or nonstick saucepan.

5. Put chicken in hot oil and fry until golden brown. For the best results, roast the meat uncovered over high heat and stir occasionally to brown the pieces on all sides.

   

   Fry the chicken in butter

6. Add the onions to the meat, stir the ingredients and continue to fry for a few minutes until the vegetable is soft.

   

   Add onions to the meat

7. Pour tomato puree into the pan, add a little salt to the dish (literally 1 pinch of salt), cover with a lid, reduce heat. Simmer chicken and vegetables for 20 minutes.

   

   Add fresh tomato puree and a pinch of salt

8. After a third of an hour, transfer the garlic, pepper and herbs to the stew.

   

   Pour chopped garlic, pepper and herbs into the chakhokhbili

9. Taste the dish and add the amount of salt and your favorite spices according to your taste preferences.
10. Stir the chakhokhbili and continue simmering for another 10 minutes.
11. Turn off the stove and let the stew for 10-15 minutes.

12. Serve with fresh bread or pita bread and garnish with leafy greens.

    

    Before serving, the food can be decorated with herbs.

Below I offer an equally delicious version of chicken thighs with the addition of bell pepper and tomato paste.

Video: Georgian chicken chakhokhbili

Georgian chicken chakhokhbili with wine in a slow cooker

This option is very similar to the previous one, but still has some differences: the dish is prepared using a multicooker (which greatly facilitates the process), and dry white wine gives the dish a special touch.

Ingredients:

• 1 chicken carcass;
• 1-2 heads of onions;
• 1 head of garlic;
• 200 g of tomatoes in their own juice;
• 100 ml of dry white wine;
• 50 g butter;
• 1 bunch of cilantro;
• 1 bunch of parsley;
• 10 g cumin;
• salt and black pepper - to taste;
• sunflower oil - 1 tbsp. l.

Preparation:

1. Chop the onions coarsely.

   

   Chop the onion

2. Chop the peeled cloves of garlic with a knife in any shape or cut into thin slices.

   

   Chop the garlic

3. Chop the herbs.

   

   Chop the parsley and cilantro with a knife

4. Cut the chicken carcass, cut into small pieces. Set aside the prepared breast in a separate plate, since it must be sent to the multicooker a little later than the main part of the meat.

   

   Prepare the chicken

5. Turn on the multicooker in the "Fry" mode, heat vegetable and butter in a bowl.

6. Put onions in a slow cooker, fry until golden brown.

   

   Fry the onions in a mixture of butter and vegetable oils

7. Add chopped garlic to the onion, stir and sauté for 2 minutes.

8. Place chicken pieces (everything except the breast) into the bowl. Stir occasionally and cook the meat for 20 minutes.

   

   Place the poultry pieces on the onion

9. 15 minutes after the start of frying, transfer the slices of breast and tomatoes in their own juice to a dish.

   

   Add canned tomatoes

10. Pour wine into chakhokhbili, add black pepper, salt and cumin.

    

    Top up the dish with wine and spices to taste

11. Add chopped greens.

    

    Add greens

12. Stir the stew, close the multicooker, select the "Stew" mode and cook for another 20 minutes. Done!

    

    Extinguish chakhokhbili for a third of an hour

Next, you can get acquainted with an alternative recipe for making Georgian chicken stew in a slow cooker.

Video: delicious chakhokhbili in a slow cooker

Chakhokhbili in Georgian is a great way to cook chicken in a new way and add variety to the menu. If you liked our recipes or want to supplement the article with interesting information on the topic, do it in the comments below. Bon appetit to you and your family!