Description
To cook a decent chakhokhbili is not difficult - just need to find a fattened chicken raised in the fresh country air, not too old but not too smart, sweet ripe fleshy tomatoes, fragrant Basil and a pinch of utsho-suneli.
Ingredients
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Chicken
2 kg
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Red onion
6 piece
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Tomato
7 piece
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Pepper
1 piece
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Garlic
4 tooth
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Cilantro
1 coup
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Basil
1 coup
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Bay leaf
1 piece
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Utsho-suneli
0.3 tsp
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Adjika
1 tsp
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Vegetable oil
200 ml
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Salt
1 tsp
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Black pepper
1 tsp
Cooking
Chicken put in a pot with 2 liters of boiling water, cook until soft, 30 minutes to 1 hour. Put the chicken on a dish, allow to cool 15-20 minutes. Cut into equal pieces along with the bones. Strain the broth. Preheat the pan with a thick bottom. Fry the chicken pieces on all sides until Golden brown in vegetable oil.
Onion cut into feathers.
Onions put in the pan with the chicken, stir and fry the chicken with onions until the onions until lightly browned, 8-10 minutes.
Sweet pepper to clear, finely chop. Add to the pot, simmer on low heat for about 5 minutes. Pour 1 Cup broth (of ostavshiisa broth from the hen no longer needed), close the pan with a lid and simmer until tender chicken, about 40 minutes.
On the tomatoes make cross-cuts, pour over them boiling water, then cold water, remove the skins.
Grind tomatoes in blender, add to the pan, increase the heat to medium, stir and cook for 10 minutes.
Garlic and cilantro coarsely chop, put in a mortar, crushed with salt into a paste ( I used blender) and add to the pan, increase the heat to medium, stir and cook for 10 minutes
Finely chop Basil, add to the chicken together with uhco-suneli. Add Bay leaf and seasoning.
курицу варит не нада..лучше патушит с лукам
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