Chakhokhbili

An excellent dish of Georgian cuisine that will please everyone

Ingredients

• chicken or chicken (legs or thighs are possible) 1-1.2 kg
• onions 2-4 pieces
• bell pepper 2 pcs
• tomatoes 4-5 pcs (400-500 g)
• garlic 2-4 cloves
• white or red dry wine 100 ml
• butter for frying 30 g
• hops-suneli 1/4 tsp
• red hot pepper (you can replace 1 / 4-1 / 2 teaspoon of red ground hot pepper) 1 pc
• Imertinsky saffron (optional) 1/4 tsp
• cilantro or parsley
• basil greens (optional)
• sal

Directions

1. Wash the chicken, dry with paper towels and cut into portions (you can chop the chicken into pieces weighing 40-50 g or larger pieces).
2. Peel the onions and cut into half rings or quarter rings.
3. Wash bell peppers, cut in half, remove seeds and partitions, rinse again.
4. Cut into half rings or quarter rings.
5. Wash the tomatoes, make a cross-shaped incision on each and lower them in boiling water for 1 minute.
6. Remove the skin from the tomato and cut into cubes.
7. Peel the garlic and chop finely.
8. Wash, dry and chop the greens.
9. If you use fresh hot peppers (in this case, the dish will turn out to be spicy), you need to wash it, cut it and remove the seeds. Cut the pepper into small cubes. It is necessary to work with hot peppers IN GLOVES! Fresh hot peppers can be substituted with ground red hot peppers.
10. Heat a thick-bottomed skillet or skillet over medium-high heat (grease the bottom of the pan with a thin layer of vegetable oil).
11. Lay out the prepared chicken pieces (it is advisable to lay out the pieces not tightly to each other and fry the chicken in small batches).
12. Fry the chicken pieces, turning frequently, until golden brown.
13. Transfer the sautéed chunks to a bowl and sauté the remaining chicken.
14. Place the whole fried chicken back in the pan or saucepan, turn off the heat and keep the chicken warm.
15. At the same time, while the chicken is cooking, melt the butter in another pan.
16. Put onion, add a little salt and fry until soft.
17. Transfer the fried onions to the chicken.
18. In the same oil, fry the bell pepper and also transfer to the chicken along with the oil in which the vegetables were fried.
19. Add tomatoes to the chicken, add a little salt (if you cook chakhokhbili in winter, you can add a tablespoon of good tomato sauce to the tomatoes).
20. Return the chicken casserole to the fire.
21. Pour white or red dry wine into the chicken, increase the heat and cook for 4-5 minutes until the alcohol evaporates.
22. Reduce heat to low, cover saucepan and cook for 15-20 minutes.
23. After the time has elapsed, add chopped herbs, garlic, hot red pepper, suneli hops, and Imerta saffron to the chakhokhbili.
24. Mix everything, cover and let it simmer over low heat for another 5-7 minutes.
25. Remove the finished chakhokhbili from the heat and let it brew for about 5 minutes.
26. Serve sprinkled with fresh herbs.