Chahokhbili from chicken in Georgian

Georgia has long been associated with cordiality,Caucasian hospitality, toasts, fine dry wine, long feasts, songs and, of course, with excellent cuisine. Georgian dishes are considered the oldest in the Caucasus, and throughout the world. The very isolated state of the country has contributed to preserving the national features of cooking for centuries, and perhaps even millennia. Many dishes of Georgian cuisine have gained worldwide fame, not to mention its popularity in the countries of the former USSR. For Georgian dishes, the contrast is sharp and spicy when using different vegetables, spices and dried herbs with a wide range of flavors and flavors.

One of the most famous dishes is Chahokhbilifrom the chicken in Georgian. Originally it was prepared from pheasant - this conclusion can be drawn from the name of the dish: the root of the word is the ancient root, which can be translated into Russian as a pheasant. The times of pheasants have long passed, and now this dish is prepared, most often, from chicken, although in addition to chicken there are also chakhokhbili from lamb.

But, all in order. To prepare Chahokhbili from chicken in Georgian we will need: a large chicken, a kilogram for one and a half or two, it is better, of course, to take it at the market. Shop hens are almost always pumped with a special saline solution for weight gain and flavorings. All these unpleasant supplements can thoroughly impair the taste of the dish.

Let's continue: vegetable oil, four large onions, tomato paste, several fresh tomatoes, Bulgarian pepper - 2 pieces, chili - 1 piece, who does not like too sharp dishes, chili can not put, the head of garlic.

The list of seasonings, as well as for any other Georgian food - is significant. We need adzhika, coriander (ground), a mixture of herbs uхоsko-suneli, a bunch of fresh cilantro and parsley.

Chicken carefully mine, and cut into smallPieces, preserving the traditional scheme of cutting a bird. Cook better in a cauldron or a thick-walled saucepan. Pour into a saucepan two spoons of oil, put the cut chicken, lightly salt and put on a very small fire. You do not need to add water. Cover the cauldron with a lid and simmer for 20 minutes.

At this time, cut the onions and fry it ongrill, take care not to overcook. Better not cook it. After 20 minutes, pour the onions into a saucepan. Now fry the tomato paste on a strong fire for a minute, cut the tomatoes and mix them with the paste, continuing to fry. Some recipes replace tomato paste with tomatoes. They are peeled, cut into four parts and put into meat.

We send the ready frying pan to the pan. We cut Bulgarian pepper and there too. Check the level of the liquid in the pan, if it is small, you can add a little water. Just do not fill the chicken completely, chahokhbili from the chicken in Georgian - this is not the first dish. How to deal with the water - add a spoon adzhika and half a cilantro and parsley. It's time to put chili. You need to be careful, and calculate what kind of wittiness you more to taste. Add pepper in small doses.

Now that all the ingredients have been added, you can close the lid and stew chahokhbili from the chicken in Georgian for another forty minutes. The chicken should be cooked so that the meat easily slices from the bones.

Turn off the gas and fall asleep all the spices and the rest of the greens. We let the dish steep for 10 minutes and lay out on the plates chahokhbili from chicken with potatoes or rice, which boiled separately.

Chahokhbili from other types of meat is madesimilarly, a set of condiments and ingredients is almost the same as for a chicken. However, among other things, they put potatoes in the chahokhbili. It is added in the process of extinguishing meat, usually closer to the middle of the cooking process. Potatoes should be welded completely and crumble when pinched with a fork.

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