Chakhokhbili (Georgian chicken stew)
- Chicken 1.2 kg
- Onion 4 pieces
- Tomatoes 5 pieces
- Garlic 4 cloves
- Butter 40 g
- Cilantro to taste
- Parsley to taste
- Salt to taste
- Ground red pepper 1.2 tsp
- Hops-suneli 1,2 tsp
- Saffron 1,399 tsp
- Wash chicken, dry with paper towels and cut into portions. Peel the onion and cut into half rings or cubes. Tomatoes, on each do a cross-cut and put into boiling water for 1 minute. Remove the skin from the tomato and cut into cubes. Clean and chop the garlic. Wash greens and dry. Chop the cilantro and cut the rest into small pieces.
- A thick-bottomed frying pan or stew-pan (preferably using cast-iron dishes) are heated
over high heat. Heat the butter and spread the prepared pieces of chicken
(preferably pieces laid out loosely to each other).
- Then add the onions and fry all together. Chunks of chicken often overturned, before the appearance of golden brown. Add tomatoes to the chicken, a little salt with salt (if you cook chakhokhbili in the winter, you can add a tablespoon of good tomato sauce to the tomatoes). Add hot red pepper, hops-suneli, imeretinsky saffron to chakhokhbili. Reduce the heat to low, cover the saucepan with a lid and cook for 10–15 minutes.
- Add to chakhokhbili chopped greens, garlic. We mix everything, cover with a lid and let it boil over low heat for another 5-7 minutes. Serve sprinkled with fresh herbs.