Learn How to Make Stewed Chicken with Potatoes (Georgian Chakhokhbili)
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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.
Ingredients
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Nutrients
Calories
99.52
99.52
Carbohydrates
6.33
6.33
Fat
4.25
4.25
Protein
8.97
8.97
Step by step method
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Step 1
Wash the chicken, dry it and put it in the pan. Fry until nicely browned on one side, then the other.
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Step 2
We clean the potatoes, wash them, cut them into pieces, boil until half cooked.
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Step 3
We chop all the onions in half rings. Fry until transparent in the fat where the chicken was cooked.
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Step 4
We clean the pepper from seeds, wash it, cut it into thin strips, and send it to the onion.
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Step 5
Add salt, coriander, hot pepper, mix.
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Step 6
In the meantime, pour boiling water over the tomatoes so that the skin easily leaves. We clean, cut the pulp into pieces, throw it into the pan.
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Step 7
Mix all vegetables. Simmer for 10 minutes, if there is little liquid in the pan, you can add the one in which the potatoes were boiled.
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Step 8
We lower the chicken into a saucepan with a thick bottom, send half-cooked potatoes and fried vegetables there.
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Step 9
Salt, mix well.
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Step 10
Simmer under the lid for half an hour until tender on low heat. When the dish is ready, pour the chopped greens.
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Step 11
Let it brew for about a quarter of an hour.
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Step 12
Serve each piece of chicken with a portion of stewed vegetables. For piquancy, you can use hot sauce.
Tips & variations
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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.
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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.
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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.
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If there are no tomatoes, you can replace them with tomato paste or sauce.
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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.
