Chakhokhbili in Steba DD1 ECO

Chakhokhbili in Steba DD1 ECO

Category: Meat dishes

Kitchen: georgian

Ingredients
Chicken (I have drumsticks, berdra, wings)	1200-1500 g
Bow, I'm white (okay red)	400-500 g
Ripe tomatoes	500-700 g
Large red bell pepper	1 piece
Medium carrots	1 piece
Garlic	3-4 cloves
Cilantro	1 bundle (medium)
Basil green	1 bundle (medium)
Utskho-suneli	1/2 teaspoon
Hot red pepper	1 piece
Bay leaf	1-2 pieces
Salt, black pepper	taste
Chicken broth or water	200-300 ml

Cooking method

• Preparation:
• 1. If the chicken is whole, then cut it into pieces. Wash and dry with a paper towel.
• 2. Cut the onion into small pieces.
• 3. My bell peppers, peel and cut into small pieces.
• 4. Peel the carrots and three on a coarse grater.
• 5. Three tomatoes on a grater, discard the skin.
• 6. Pass the garlic through a press, finely chop the cilantro. It is best to grind the garlic with cilantro in a mortar until mushy.
• 7. Basil - separate the leaves and chop.
• 8. Wash hot peppers, remove seeds and finely chop, you can grind in a mortar
• 9. Turn on Shtebik Roasting mode for 30 minutes. After the signal, put the chicken in the bowl and fry for 5 minutes on each side. I fried in 2 batches. I fried one, laid it out and then the second. The chicken was fried without oil, if it seems to you that it is not juicy enough, then add a little vegetable oil. It took 20 minutes to fry the chicken. After frying the second batch of chicken, I added the onion and the first batch of chicken and cooked it all together for another 5 minutes. Then I added carrots and bell peppers and fried until the end of the program.
• 10. Add garlic with cilantro, basil, bay leaf, hot peppers, utskho-suneli, tomatoes to the bowl and fill it with hot broth or water (see the amount for yourself, like more sauce - pour more, like thicker - pour less or don't pour at all) ... Salt and pepper to taste. Meat mode 15 minutes. At the end of the regime, do not release the steam, let the dish brew for 10-15 minutes, at the same time the pressure will drop.
• 11. Served with boiled rice. You can do without it.
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• I really love Georgian cuisine and have cooked chakhokhbili many times. There are many recipes for it. They add various herbs, adjika, satsibeli, etc. With this composition of herbs and spices, I did it for the first time. I really liked. The sauce turned out to be amazing, moderately spicy and very aromatic. The chicken is soft, tender, but did not fall apart. In general, I am more than satisfied. Honestly, I ate an additive from rice with sauce, I could not resist.
• The composition of the herbs-spices was taken from the book Transcaucasian cuisine, but the preparation procedure was slightly changed. I cannot understand and accept the fact that they first boil the chicken until half cooked, and then fry it. Maybe this is true for domestic chicken, but not for our birds.
• Girls and boys try this delicious! Bon Appetit!
• I forgot to write. Made in a Teflon bowl.

The dish is designed for

5-6 servings

Time for preparing:

1 hour

Cooking program:

Roasting, Meat

Elena, I didn’t know how to cook, so thank you very much for the recipe !!

Mash! There are many Chakhokhbili options. I love this business and did it in different ways. Always delicious, but I really liked the version with cilantro and basil. You can just eat the sauce with a spoon. Or bread. Yum.
Try it. If you like national cuisines, you will like it. And it's not difficult to do.

When we studied at the institute, classmate Venera from Tbilisi taught us how to cook Georgian dishes ... It is herbs that are the main thing in all these dishes. She sent them to me for many years ...
Thank you for the delicious recipe and detailed preparation description.

To your health, Galina!
You are absolutely right, the main thing in Georgian cuisine is herbs and spices!