Chakhokhbili-Georgian style

Chakhokhbili-Georgian style


Chicken — 1 PC.
Vegetable oil — how many will go
Onions — 4 PCs.
Tomato paste — 2 tbsp
Tomatoes — 4 PCs.
Sweet pepper — 2 PCs.
Hot peppers — 1 PC.
Garlic — 4 cloves
Adjika (real) — 1 tsp
Utsho-suneli — 0.5 tsp.
Pepper — to taste
Salt — to taste
Cilantro — 1 bunch
Parsley -1 bunch
Favorite spices — to taste

Chakhokhbili-Georgian style



How to cook chahohbili-Georgian style:

Wash the chicken. Dry. Carve the chicken into small pieces standard.

Put in a saucepan the chicken, pour 2 tablespoons of vegetable oil, lightly season with salt (1 teaspoon). Cover and simmer over very low heat for about 20 minutes.

Peel and wash the onion. Cut it in half. Heat the pan, pour 3-4 tablespoons of oil. Stew, stir, but not much.

It’s been 20 minutes, like chicken stew, — add fried onions to it in the pan. Stew chicken with onion.

Wash and coarsely chop tomatoes.

Put 2 tablespoons of tomato paste to the pan, where grilled onions and fry it for 1 minute over high heat.
Photo cooking recipe: Chakhokhbili Georgian — step # 8
Throw diced tomatoes in tomato paste and simmer with it for 2 minutes.

Put a roasting chicken in the pan.

Wash, clean and cut the peppers into strips.

Add to the chicken. All together to simmer. Add a little water so that the chicken and vegetables are not particularly protruding.

Add to the pot 1 teaspoon of adjika.

Wash and mince the parsley and cilantro. Add half of greens and hot peppers to taste. Simmer the chicken for another 20 — 30 minutes.

Peel and finely chop the garlic. Readiness is determined by chakhokhbili chicken — it must be heavily tenderized, splitting into pieces. Add the garlic, remaining herbs, spices and salt.

Mix well and close the lid. After 10 minutes (seasoning should earn) chakhokhbili you can bring to the table.
Bon appetit.

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