Chakhokhbili with chicken and potatoes
Ingredients:
- Tomatoes 1 kg
- Chicken 1 kg
- Tomato paste 2 tablespoons
- Onion 500 g
- Garlic 4 cloves
- Hops suneli 1 tsp
- Ground coriander 1 tsp
- Saffron 1 tsp
- Butter 1 tablespoon
- Salt to taste
- Vegetable oil 1 tablespoon
- Ground red pepper to taste
- Lemon ½ pieces
- Potatoes ½ kg
- Fresh red pepper 1 piece
Instructions:
- Cut the chicken into small pieces (3-4 per serving), fold it into a saucepan or deep frying pan, pre-pour the vegetable oil, and put the stew under a closed lid.
- While the chicken is stewing, finely chop and stew the tomatoes (you can rub them through a colander) with the addition of tomato paste.
- Drain the chicken juice into a separate dish. Add butter, chopped onion, pepper, spices, garlic and fry until crusty, stirring very often.
- Add to the chicken very hot juice, tomatoes. If there is little sauce, add hot water or broth so that the liquid covers the chicken pieces.
- Close the lid tightly, turn down the heat (should gurgle a little). Onions, peppers, and tomatoes should practically dissolve at the end, and chicken meat should lag behind the bones. In the dish you can add separately boiled and mashed potatoes.
- Serve, decorated with thin circles of lemon and greens.
