Georgian-style chicken chakhokhbili
Description
The recipe won't take much time. Today, pheasant stew ("kholkholi" in Georgian – pheasant) is very popular. Of course, pheasant is exotic for many, so chicken can successfully replace it, especially home-raised chicken. Serve hot.
Instructions
- 1
Step 1
If you have home-raised poultry, I recommend boiling the chicken for 40 minutes. Remove it from the broth and let it cool. Reserve the broth. Cut the chicken into small pieces. If the poultry is store-bought, simply skip this step. In a deep skillet, sauté the chicken pieces in vegetable oil until golden brown.
- 2
Step 2
Peel the onion and carrot. Slice the onion into half-rings and grate the carrot on a coarse grater. Remove the core from the bell pepper and cut it into strips.
- 3
Step 3
Peel the tomatoes. To do this, make cross-shaped incisions on the tomatoes, immerse them in boiling water for 1 minute, rinse under cold water, and remove the skin.
- 4
Step 4
Add the onion to the meat, fry for 5 minutes, then add the carrots and pepper.
- 5
Step 5
Simmer over low heat for 5 minutes.
- 6
Step 6
Add the chopped tomatoes, mix well.
- 7
Step 7
Pour in the wine and simmer for 10 minutes. If you don't want to use wine, add broth.
- 8
Step 8
Finely chop the herbs, mince the garlic, and add to the meat. Add spices and salt to taste. Cook for another 5 minutes — and the dish is ready!
- 9
Step 9
Serve it hot with any side dish and fresh vegetables.