Chakhokhbili from chicken in a slow cooker

Step-by-step cooking

1. Step 1:

   

   How to make chakhokhbili from chicken in a slow cooker? Prepare the ingredients for the dish. If the dish is prepared for a large family, it is better to use a whole chicken carcass. Cut the chicken into large portions together with the bones, remove the skin. Wash the meat well and dry it with paper towels.

2. Step 2:

   

   Real Georgian chakhokhbili involves the use of only fresh vegetables for cooking. Therefore, it is not recommended to replace tomatoes with tomato paste, but tomatoes can be crushed with a blender to a puree state, which will simplify the cooking process, but will not worsen the taste of the dish. Wash the tomatoes, if the skin is thick, remove it, pour boiling water over the tomatoes, cut out the attachment point of the peduncle, cut the fruits into pieces.

3. Step 3:

   

   Chop the tomato pulp with a blender.

4. Step 4:

   

   Peel the onion and cut it into halves of rings.

5. Step 5:

   

   Wash the carrots, peel and grate on a medium grater or cut into thin strips.

6. Step 6:

   

   Wash the bell pepper, remove the stalk with seeds. Cut the pulp into strips or cubes.

7. Step 7:

   

   Peel the garlic cloves from the films and finely chop with a knife. Rinse fresh herbs under running water, dry with paper towels, and finely chop with a knife.

9. Step 8:

   

   Pour a tablespoon of vegetable oil into the bowl of the slow cooker. Turn on the "frying" program for 10 minutes. If the model of your multicooker does not have such a program, then you can use "baking", "multi-cooker" or another on which you can fry. When the oil warms up, put the chicken on the oil.

10. Step 9:

    

    Fry the chicken under the open lid of the slow cooker, stirring constantly with a silicone or wooden spatula so that the meat does not stick to the bottom.

11. Step 10:

    

    After 5 minutes of frying, when the chicken meat turns white, send onions and carrots to the bowl of the slow cooker, stir and fry for about 2-3 more minutes.

12. Step 11:

    

    Followed by Bulgarian pepper. Stir again and fry for another 2 minutes.

13. Step 12:

    

    Then add spices: ground black pepper and salt, add chopped tomatoes, mix. Switch the slow cooker to the "quenching" program for 30 minutes. Close the slow cooker with a lid.

14. Step 13:

    

    After 25 minutes of stewing, open the slow cooker and add garlic and chopped fresh herbs to the bowl. Stir, cover the slow cooker with a lid and leave until the beep sounds. The dish is ready. Let it stand in the slow cooker for about 5 more minutes and serve it to the table. Enjoy your meal!