Chakhokhbili is a dish of national Georgian cuisine. It is based on poultry stewed chicken with potatoes in tomato sauce (formerly pheasant was used, today homemade chicken meat on the bone is most often used).
The peculiarity of chakhokhbili: before the meat is combined with the sauce, it is pre-fried in a pan without adding oil. This is the so-called dry frying, the main thing is to make sure that nothing burns.
In traditional chakhokhbili, potatoes are not added. But we decided to diversify the recipe and add potatoes. It turned out to be a complex hearty lunch or dinner.
A feature of the preparation of the dish is the dry roasting of meat. That is, in the process, neither oil nor butter is added to the pan or to the pot where the dish is cooked. Therefore, it is especially important to emphasize that it is better to take not chicken fillet, but the juicier part of the carcass - chicken legs.
Chakhokhbili can be served as a garnish with potatoes, rice, couscous, or wrapped pieces of meat in warm pita bread. But since potatoes have already been added according to our recipe, it turns out a completely independent garnish.
Select tomatoes that are dense and ripe at the same time, and suneli hops are ideal as a seasoning, giving dishes a sweet nutty flavor.
If there are no tomatoes, you can replace them with tomato paste or sauce.
By the way, chakhokhbili on a fire turns out even tastier than on a stove, because it is saturated with the aroma of smoke and acquires a smoked flavor. No less tasty is the dish in clay pots, which are placed in the oven for languishing.