Chakhokhbili in Georgian from chicken in a cauldron on a fire

Step-by-step cooking

1. Step 1:

   

   How to make Chakhokhbili in Georgian from chicken in a cauldron on a campfire? Prepare all the products according to the list. The chicken can be used entirely or take its individual parts, for example chicken legs. It is customary to cook Chakhokhbili from meat on the bone, then the finished dish turns out to be rich, fatty and incredibly juicy. It is better to use seasonal vegetables, they are more fragrant and saturated.

2. Step 2:

   

   Peel the onion and garlic from the husk. I had small bulbs, so I increased their number. Cut the peppers into two parts, remove the insides and seeds. Rinse all vegetables and herbs and dry them with napkins. To prepare chakhokhbili, I used ordinary tomatoes and cherry.

3. Step 3:

   

   Cut the onion into medium-sized cubes, and half a portion of garlic into two or four parts.

4. Step 4:

   

   Wash and dry the chicken legs. Cut the chicken into portions. I left the shin as it is, and cut the thigh into two parts.

5. Step 5:

   

   Now take care of the vegetables. Peel the tomatoes if desired. To do this, pour boiling water over the tomatoes, leave them in water for a minute or two, then drain the liquid and remove the skin without difficulty. Cut the bell pepper into cubes. Chakhokhbili will look very appetizing if you take peppers of different colors.

6. Step 6:

   

   Install a cauldron, send butter into it and pour in a little vegetable oil. Wait until the oil warms up well. Add the chicken to the cauldron. Fry, stirring constantly, over a strong fire until golden brown. If you have a small cauldron, then add the meat in portions so that it is fried and not stewed.

7. Step 7:

   

   Send onions to the cauldron. Stirring everything thoroughly, leave until the onion acquires a beautiful shade.

9. Step 8:

   

   Add tomatoes, bell peppers, tomatoes in their own juice or tomato paste to the cauldron. You can use homemade fragrant adjika at this stage.

10. Step 9:

    

    Cook for about five minutes. Do not forget to mix. A lot of juice should form from tomatoes. If there is not enough juice (and this may be if you do not have very juicy tomatoes), then pour a glass of water into the cauldron.

11. Step 10:

    

    Cut the greens not coarsely, but the remaining garlic into small cubes.

12. Step 11:

    

    Send the herbs with garlic to the cauldron, add all the spices and salt to taste. Suneli hops and ground coriander will complement the chicken well. Stir, cover and simmer on a low fire for about 20 minutes.

13. Step 12:

    

    After the allotted time, try the dish. Add a little sugar if the sauce is sour. Add a few hot pepper pods to the fragrant sauce if desired. Stir, cover again and leave for 10 minutes.

14. Step 13:

    

    Remove the chili pepper pods from the cauldron (if you used it). Leave the cauldron uncovered over the smoldering embers for 5-10 minutes so that the finished dish is saturated with the aromas of smoke. Ready, you can serve!