Chakhokhbili with Chicken and Potatoes

Main Dishes | Georgian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chakhokhbili with Chicken and Potatoes

Ingredients

Tomatoes - 2 lbs
Poultry - 2 lbs
Passata Tomato Sauce - 2 spoons
Onion - 17.6 oz
Garlic - 4 cloves
Khmeli-suneli - 1 tablespoon
Ground coriander - 1 tablespoon
Saffron - 1 tablespoon
Butter - 1 tablespoon
Salt - to taste
Vegetable Oil - 1 tablespoon
Red Long Chili Peppers - to taste
Lemon - ½ pieces
Potato - ½ kg
Red Long Chili Peppers - 1 piece

Step by Step guide

Step 1

Cut the chicken into small pieces (about 3–4 per serving), place them in a pot or deep skillet, add some vegetable oil, and set it to simmer with the lid on.

Step 2

While the chicken is simmering, finely chop and sauté the tomatoes (you can also strain them through a sieve) with the addition of tomato paste.

Step 3

Drain the chicken juices into a separate bowl. Add butter, finely chopped onion, pepper, spices, and garlic, and sauté until a crust forms, stirring frequently.

Step 4

Add very hot juice and tomatoes to the chicken. If there isn’t enough sauce, add hot water or broth to make sure the liquid covers the pieces of chicken.

Step 5

Cover tightly with a lid, reduce the heat (it should simmer gently). The onions, peppers, and tomatoes should almost dissolve by the end, and the chicken meat should pull away from the bones. You can add separately boiled and mashed potatoes to the dish.