Moreover, it serves traditional Georgian cuisine is firmly established in the home menu entirely of representatives of other nationalities, we owe the blessed times of the Soviet Union. There was in this legendary country is more or less a major city, where there would be a restaurant of Georgian cuisine. And in this restaurant certainly served Hvancharu, Kindzmarauli, Satsivi and Chakhokhbili.
So, chakhokhbili ... Initially this way in Georgia prepared fowl, namely pheasant. And in the original chakhokhbili nothing else, as a way to prepare pheasant, and literally it means "prepared as a phase" (phase Georgian "jojoba"). In the future, this word came to be called the finished dish, which today is prepared mainly from poultry (mainly chicken). Therefore chakhokhbili recipe - a recipe for chicken, "prepared as a pheasant." Tempting? Then we try to cook.
Remarkably, no oil (fat) or water for cooking chakhokhbili not needed. Therefore, it is chosen chicken "with fat." This option is the most common chakhokhbili. Basic set of products - chicken and onions, everything else at the discretion of the chef. The most famous version of the cook saw more and tomatoes and spices.
- The chicken (whole bird 1)
- Onions (4 large onions)
- Fresh tomatoes (3-4 pcs.)
- Household white wine (half a cup)
- Salt and spices (red pepper, basil, bay leaf, coriander, garlic)
My chicken, obsushivayut and chop into portions pieces. Then fry them in a dry pan (without oil) until golden brown. To do this, put the chicken pieces in an already red-hot roasting pan: the heat will begin fat drips out, and roast meat. Therefore, neither the chicken skin or fat from the meat before roasting is not removed. Fried chicken we shift from the frying pan into another bowl.
Cut the onion into half rings or strips laid in the pan and fry in fat left over from a chicken. Readiness onion define the color: light should turn golden brown podzharochka. Turn off the fire, leave the onions in a frying pan, add the meat to it and takes over the tomatoes. Douse them with boiling water and remove the skin. Then, cut the tomatoes into cubes, pour into the pan with the meat and mix everything well. Simmer under the lid closed for about fifteen minutes.
Fifteen minutes later, gently (not to burn yourself with steam), removing the cover from the brazier, add salt, spices and wine. From mandatory chakhokhbili spices must take coriander, basil and hot red pepper. It is advisable to add the mixture and specific utsho-suneli (blue fenugreek). But if it is difficult to get, you can use a more accessible spice hops-suneli, which includes and fenugreek.
Add spices and salt, leaving the meat stew on low heat for about an hour. At the end of cooking add the finely chopped or grated garlic. Serve with fresh greens and garnished with rice, potatoes or pasta.
Why not? Lamb can also be "prepared as a pheasant." So try this variant chakhokhbili: recipe of lamb with red wine and tomatoes.
- The meat (a pound)
- Onions (2 pcs.)
- Tomatoes (2 pcs.)
- Dry red wine (2 tbsp. L.)
- Vegetable oil (half a cup)
- Spices and Salt
Lamb is preparing for more than a chicken. Therefore, proceed as follows. All the fat from the lamb and cut the heat a little in the pan. Put the pan on the fire with water and as the water boils, cut the meat into slices of medium size. In a boiling water, throw the meat (literally a few seconds). Once the meat is to "grab" it is thrown back in a colander, give to dry and fry on the already prepared fat.
While the meat is roasted, cut the onion and add it to the meat. Fry until the onions until browned. Then add to the meat diced tomatoes, wine, bay leaf, garlic and other spices, salt, pepper, cover with a lid and simmer for about half an hour. Served with cooked rice or potatoes.
Chakhokhbili "in haste"
For this purpose, perfect packaged chicken wings or thighs (buy on the way home in any supermarket). Instead, we take the tomatoes tomato paste, and instead of wine - lemon. In fact, we get a free interpretation on the subject of meat, "prepared as a pheasant."
- Chicken set (package)
- 2 onions;
- Tomato paste (2 tbsp. L.)
- Oil (for frying)
- Spices and Salt
Clean and cut the onion and fry it in hot oil. Onions take out of the frying pan and in the same oil, fry the pieces of chicken (which we have already got out of the package, wash and dry). Dilute the tomato paste with water and pour Fried Chicken in onion. To squeeze out the lemon juice, add salt and a little sugar, and simmer for about twenty minutes or thirty. At the end of cooking to put a couple of chakhokhbili lavrushki leaves and a couple of garlic cloves. Serve with any side dish.
This recipe was published in the book "Secrets of home cooking," published in Minsk in the late eighties of the last century. How close to the original recipe that can only argue. But as they say, is written pen that will not cut down with an ax. And there is written the following: "Chakhokhbili of hens"
- 1 chicken
- 2 onions
- 2 tbsp. spoons of tomato puree
- 1 tbsp. spoon of vinegar
- 2 tbsp. tablespoons wine
- 3 tbsp. tablespoons oil
Prepared chicken chopped into small pieces and fry. Add chopped onions, tomato paste, vinegar, wine, half a cup of broth, salt and pepper. Cover and simmer for half an hour. After quenching put sliced tomatoes. Before serving on each piece of chicken to put a slice of lemon and sprinkle with herbs.
As you can see, different recipes chakhokhbili similar one. Fried meat stewed with onion and tomato (tomato) with the addition of something sour: wine, vinegar, lemon. Apparently, it was well prepared Georgian pheasant "jojoba", which entered the history of cooking, giving the name of a popular dish chakhokhbili - meat, prepared as a pheasant.