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Chakhokhbili chicken

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Chakhokhbili chicken

Gamardzhoba, Genatsvale! The twists of fate of my family you can study the geography and history of the country. My ancestors, and it is only those, about whom I can say with certainty, lived in the Kuban, the Northern Caucasus, in the foothills of the Northwest Caucasus. I was born and grew up in Tatarstan, spending every summer visiting my grandmother in the Krasnodar region. It is therefore not surprising that the cuisine of these regions I dearly love. And today I want to show how I prepare chakhokhbili – and that my recipe is a mixture of recipes, at least, three different residents of the North Caucasus region – my mother's mother my father and one of Tuapse Georgian chakhokhbili prepared so acute that molten lead compared to him seemed cool water.


Cooking time 40 minutes Number of servings6

Ingredients for Chakhokhbili chicken




Step-by-step instruction of cooking Chakhokhbili chicken


Step 1

Mature chicken split into portions and fry in Tolstoganova pan/pot without adding fat until a slight blush. The juice and drain the oil into a frying pan with onions.


Step 2

In a frying pan fry the onions in chicken fat (add a little vegetable oil. After the onions become transparent and start to brown add the pureed tomatoes and boil the sauce for 10-15 minutes.


Step 3

Grind spices in a mortar or just mix if they are already chopped and add to onion-tomato sauce. Sauce to correct for salt/sugar/acid depending on the acid and sweetness of the tomatoes you may need the sugar or acidic component (Apple or wine vinegar, lemon juice - to your taste). The sauce must be very tasty. To put the sauce in the pot the chicken and simmer the chicken until tender.


Step 4

Chakhokhbili is served as a garnish, and without garnish, the chicken from the sauce separated on the photo - I did it for more attractive pictures. So to say the option is restaurant supply.