"Chahokhbili from chickens" - the best dish for gourmets

Georgian cuisine is one of the richest in the world. In it you can find many different dishes for both meat eaters and vegetarians. One of the main features of Georgian cuisine is that they are all very fragrant, flavored with various spicy herbs and seasonings. In addition, Georgians like to add walnuts to them when preparing salads, as well as meat snacks and hot dishes , which gives any dish a refined taste. The most spectacular and colorful dishes of Georgian cuisine are meat and vegetable ragout or roast with vegetables, such as: "Chahokhbili from chickens", "Odhakhuri", "Chanakhi", etc. The combination of meat and vegetables, as well as seasonings and greenery, gives these dishes an unforgettable Aroma and taste, which will remain in your memory for a long time.

"Chahokhbili" - an international dish

Despite the fact that "Chahokhbili from chickens" has primordially Georgian roots, nevertheless it has long become an international dish. It can be found on the menu of almost all Russian restaurants. This is a favorite dish of many housewives living in the territory of the former USSR. Each cook makes his own recipe in the recipe "Chahokhbili from chickens". Something is added, but something is removed. Some people like it hot, but someone's slightly sweet. Someone adds wine, and someone - meat broth. Some do not add liquid at all, content with the juice of stewed vegetables.

"Chahokhbili from the chicken." Classic Recipe

Immediately we want to note that this famous Georgian dish was originally prepared from pheasant meat, although over time it was replaced with chicken meat.

So, what we need to prepare this dish:

• 1 large chicken (1-1.5 kg);
• 2-3 Bulgarian peppers;
• 2-3 onions;
• 1 hot pepper;
• 2-3 tomatoes;
• 1 clove of garlic;
• 100 g of semisweet red wine;
• Cilantro (small bundle);
• Vegetable or butter;
• Seasonings: black pepper, Imeritin saffron, hops-suneli, salt.

Cooking process

1. Cook the chicken into small pieces, wash well and dry with a paper towel.
2. Cut the onions and bell peppers into half rings, peel the tomatoes and cut them into cubes.
3. For the preparation of "Chahokhbili from chickens" we will need a cast-iron stew-pan and an ordinary frying pan, on which you are accustomed to roasting vegetables. Stew panarard put on fire and hot. Without adding oil, put pieces of meat and fry them over medium heat, constantly turning over.
4. Frying pan also put on fire, melt the butter in it or pour in vegetable, and fry the rings cut into rings until golden brown. When the chicken is browned on both sides, add a bow to it and reduce the heat. Then in a frying pan fry the peppers cut into half rings and add them to the chicken too.
5. Tomatoes cut into cubes and put in a saucepan to chicken and other vegetables. All the mix well, add wine and increase the fire to allow the alcohol to evaporate. After this, cover, reduce heat and stew the dish for 15-20 minutes. After this time, open the lid and carefully season it, add chopped garlic and finely chopped greens. Re-mix and remove from heat. Allow to stand for 5-7 minutes, then you can serve to the table, sprinkled with greens.

"Chahokhbili from the chicken," the photo of which you see, it is easy enough to cook. For this, no special effort is required.

Cook with love - eat with pleasure!