Chakhokhbili -Georgian Chicken with Herbs. The name comes from the Georgian word “khokhobi” which means “pheasant,” but nowadays it is most usually made with chicken.
The national bird of Georgia is Common Pheasant Phasianus, from which originally was cooked chakhokhbili. Later the recipe spread throughout the Caucasus. It’s not that easy to get a pheasant, as long as you are not a hunter. So here I share how to cook chakhokhbili from chicken.
Chicken - 1.5-2 kg
Onion (medium) - 4 pcs.
Tomatoes - 4-6 pcs.
Cilantro, parsley - in a bunch
Garlic - 3 cloves
Butter - 1 tablespoon
Salt, ground pepper - to taste
Khmeli-Suneli hops - 1 teaspoon
Lecho sauce - 3 tablespoons
1. Cut the chicken into small pieces properly, remove the skin and get rid of any excess fat.
2. Peel and chop onions in half rings.
3. Pour the tomatoes with boiling water and leave for 30 seconds. Then drain and peel off.
4. Cut tomatoes into cubes. Chop cilantro and parsley finely.
5. Peel the garlic and chop it finely.
6. Pour vegetable oil into a pan and preheat the pan.
7. Fry the chicken pieces on both sides until golden brown
8. Brown the chicken, put butter and onions in a pan and mix everything well.
9. Add salt and pepper.
10. Caramelized onions braised with chicken, chopped tomatoes (some sugar).
11. Stir, reduce heat, cover and simmer until the chicken is tender. About 20 minutes.