Composition / ingredients
Step-by-step cooking
Step 1:
How to make a classic Georgian chicken chakhokhbili in a frying pan? Prepare the products. I took the frozen pepper.
Step 2:
Cut the tomatoes crosswise.
Step 3:
Pour boiling water over them. Hold in the water for about a minute, then remove with a spoon.
Step 4:
Now you can very easily remove the skin.
Step 5:
Cut the peeled tomatoes into cubes.
Step 6:
Peel the onion and cut it into half rings.
Step 7:
Melt the butter in a frying pan.
Step 8:
Put the onion. The fire should be very small, the onion should not be fried, but languished.
Step 9:
Bring the onion to transparency, turn off the heating.
Step 10:
Cut the chicken into approximately the same pieces. Cut off the joints from the shin, cut the thighs in half.
Step 11:
Preheat a frying pan and put the chicken on it WITHOUT OIL.
Step 12:
Fry the chicken on both sides for about a minute each.
Step 13:
Then put the tomatoes on the chicken.
Step 14:
Then pepper and fried onion. Add salt and seasonings. Stir and put it on a low heat for 40-45 minutes.
Step 15:
Chop the greens together with the peeled garlic cloves.
Step 16:
Before the end of stewing, add herbs and garlic to the pan, keep on fire for another five minutes. Ready!
Chakhokhbili is a dish for which a whole chicken is not suitable, the meat should be approximately the same in fat content and softness. It is better to take hams, thighs or shins. Or buy a ready-made set for chakhokhbili. It is also necessary to approach the choice of dishes for cooking carefully, the best dishes are a cast-iron frying pan or a cauldron, the walls of which are heated evenly. You can cook chakhokhbili both on the stove and in the oven. There should be a lot of vegetables, since the chicken will be stewed without water in vegetable juice. Of the seasonings, the most suitable Georgian hop is suneli, and coriander is made from greens. Hot pepper can be taken both ground and capsicum.
Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Hop-suneli - 417 kcal/100g
- Salt - 0 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
