National Georgian dish in local execution.
|Cooking time 120 minutes||Number of servings 4|
While the stew chicken, prepare all the remaining ingredients.
The onion and peel the garlic, pour tomatoes with boiling water for 1-2 minutes, clean from the skin.
Onion cut arbitrarily, garlic not chop, and it cut into rings for example.
Tomatoes without peel, chop finely
Simmer until puree. You can wipe through a sieve, but I just potolke with a potato masher for potatoes.
Chicken perekladiv to another skorovoda (with high sides), juice from it pours out, it will be useful.
The chicken dobavlen onion and garlic...
Khmeli-suneli, salt, pepper.
Fry until Golden brown
Tomato paste dilute with 2 cups boiling water
Pour the chicken juice in which it was stewed, tomatoes and diluted tomato paste
Gently stir the mixture and leave on minimum heat for an hour and a half, after half an hour, taste for salt and sharpness.
It is there quietly gurgles.
Cook the rice, served sprinkled with fresh coriander.