Chakhokhbili with tomatoes in a frying pan

Step-by-step cooking

1. Step 1:

   

   Put the chicken in a saucepan with 2 liters of boiling water, cook until half cooked, from 30 minutes to 1 hour. Put the chicken on a platter, cool for 15-20 minutes. Cut into identical pieces together with the bones. Strain the broth. Preheat a saucepan with a thick bottom. Fry the chicken pieces on all sides until golden brown in vegetable oil.

2. Step 2:

   

   Chop the onion with feathers.

3. Step 3:

   

   Put the onion in a saucepan with the chicken, stir and fry the chicken with the onion until the onion is browned, 8-10 minutes.

4. Step 4:

   

   Peel sweet pepper, thinly slice. Add to the pan, simmer on low heat for about 5 minutes. Pour 1 cup of broth (the remaining broth from the chicken will no longer be needed), close the pan with a lid and simmer until the chicken meat is completely softened, about 40 minutes.

5. Step 5:

   

   Make cross-shaped incisions on tomatoes, pour boiling water over them, and then cold water, remove the skin.

7. Step 6:

   

   Chop tomatoes in a blender, add to a saucepan, increase the heat to medium, stir and cook for 10 minutes.

8. Step 7:

   

   Chop garlic and cilantro coarsely, put in a mortar, grind with salt into a paste (I used a blender) and add to the pan, increase the heat to medium, stir and cook for 10 minutes

9. Step 8:

   

   Finely chop the basil, add to the chicken along with the uhtso-suneli. Add bay leaf and adjika.

10. Step 9:

    

    Simmer until fully cooked for another 10 minutes. Turn off the heat and hold the chakhokhbili under the lid for another 10 minutes. Bon appetit!