Fragrant chicken chakhokhbili with tomato paste
The whole world knows the traditional Georgian dish Chakhokhbili from chicken. In Georgian, Khokhobi is a pheasant (originally chakhokhbili was made from pheasants). But since the pheasant is even a rare bird in the Caucasus, it was successfully replaced with a chicken or turkey. The essence of the preparation is as follows: pieces of poultry are fried without oil or with a minimal amount of it, then onions, tomatoes are added and stewed until cooked. The bird is cooked in its own and vegetable juice, water is not added. Over time, there have been many interpretations of the recipe. For example, in this recipe chakhokhbili from chicken with tomato paste and carrots. It turns out a two-in-one dish - both meat and a side dish. Before cooking, prepare the products: chop onions, leeks and carrots, chop and dry the chicken pieces.
- Time for preparing: 1 hour
- Servings Per Container: 4
Chakhokhbili Chicken Ingredients with Tomato Paste
- 1 small chicken;
- 300 g onions;
- 100 g leek;
- 250 g carrots;
- 250 g of tomato puree;
- 1 tablespoon butter;
- 3 cloves of garlic;
- 2 teaspoons of suneli hop;
- salt, ground sweet paprika, pepper.
A method of preparing a flavorful chakhokhbili from chicken with tomato paste
We cut the chicken for chakhokhbili. First, cut off the wings with a piece of breast, then the chicken legs. Cut the leg into the thigh and lower leg. We cut the breast into several parts, leave the chicken skeleton for the broth.
In a large deep pan, put the butter, melt. Drain the chicken pieces, put in a very hot pan, fry on one side. It is also possible to fry in a dry frying pan, but with butter a golden crust forms faster.
Turn the chicken over and fry until golden brown on the other hand. If the whole chicken did not immediately fit into the pan, then fry in portions.
Grind the cloves of garlic. Throw chopped garlic into a pan, then everything needs to be done quickly so that the garlic does not overcook.
Add finely chopped onions and leek sliced in rings. If there is soil between the leaves of the leek, then cut the stem in half, rinse under the tap and cut in half rings.
Cut sweet carrots into small sticks, add to chicken and onion.
Add tomato paste. Tomato paste can be replaced with canned tomatoes in their own juice without peels or mashed fresh tomatoes. If the paste is concentrated and thick, then dilute it with water until the cream is thick.
Pour salt, hops-suneli, ground sweet paprika. To balance the tastes, you can add a teaspoon of granulated sugar, however, if the carrots are sweet, then this is useless.
We close the pan with a lid and cook the chakhokhbili on a quiet fire for about an hour. During this time, the chicken will become so tender that the meat literally falls off the bones.
Before serving, add greens to your liking, most often this dish is seasoned with cilantro, but any seasonal greens will do.
Serve chakhokhbili from chicken on the table hot, with white bread or pita bread. Enjoy your meal!