Chicken chakhokhbili in a slow cooker. Chicken chakhokhbili in a slow cooker: classic Georgian recipe and its variants Chicken chakhokhbili step-by-step recipe in a slow cooker

To prepare chakhokhbili, it is preferable to use domestic chicken. Cut the chicken, cleared of remaining feathers and stumps, into small portions. If you have chicken fillet, we also cut it into medium-sized pieces. I use chicken drumsticks, which need to be washed and skinned first.


We cut the onion according to personal preferences - it can be in the form of cubes or half rings.


Cut each tomato into 4 parts. You can first scald the tomatoes and remove the skin, but this is not necessary. Then put the tomatoes in a blender and puree them.
Usually, when preparing chakhokhbili, they use tomato paste or tomato juice, but we will replace tomato paste with tomato puree.

Press the cloves onto the cutting board with the flat part of the knife and then cut them.


Pour oil into the multi-cooker bowl, lay out the prepared chicken pieces and set the device to the “Baking” mode for 20 minutes.


After 10 minutes, add garlic and onion to the chicken and continue to fry for another 10 minutes.


Then add water, tomato puree, also add spices, and salt and pepper to your taste. We switch the multicooker (in my case Redmond) to the “Stew” mode, and the timer is 40 minutes.

It is best to add greens 5 minutes before the end of the cooking process.

Fragrant and spicy chicken chakhokhbili in a slow cooker is ready! Serve it to the table, not forgetting to put on the plate not only chicken meat, but also an incredibly aromatic vegetable gravy.


Bon appetit!

Time: 90 min.

Servings: 5-6

Difficulty: 3 out of 5

Recipe for tender chicken chakhokhbili in a Redmond slow cooker

The Georgian dish called chakhokhbili, which is widespread in our time, is in considerable demand today, because the pleasant aroma of herbs and spices will not leave anyone indifferent. Chicken chakhokhbili in the Redmond slow cooker turns out to be especially tender, juicy and nutritious, which is why this recipe can be seen on many holiday tables.

Soft and tasty chicken meat in combination with herbs, garlic and vegetables really turns out great, so if you want to prepare a tasty and healthy meat recipe, be sure to remember this cooking option.

Today, chakhokhbili in a slow cooker is known not only in Georgia, where it is a traditional dish - in our country it is also no less popular (though now it is made from chicken, not pheasant meat).

After the invention of multicookers, many dishes became much easier to prepare - this recipe is no exception, since when cooking on the stove you have to use several frying pans at once, which is not always convenient. And thanks to a modern appliance, even such a complex dish can be prepared quickly and as simply as possible.

It is important to note that the Redmond multicooker allows you to prepare any version of the dish - with fried meat and vegetables or boiled chicken and aromatic tomato sauce (this type of chakhokhbili is considered dietary).

This recipe will look great on the holiday table as a hot dish, so it can be safely served at any celebration. However, as a homemade dinner, chakhokhbili with chicken turns out no worse - this hearty and nutritious recipe will certainly be appreciated by all lovers of homemade food.

Of course, you can cook chakhokhbili not only with chicken meat, but also use rabbit, pork or beef - although in this case the recipe will turn out less tender and soft, since these types of meat are considered harder than chicken. And they take a little longer to prepare, which significantly reduces the beneficial properties of the ingredients included in the dish.

In the homeland of this recipe, it is prepared exclusively from a whole carcass, which contains dietary meat (breast), slightly fatty (drumstick and thighs), and rich meat (wings). However, in our country, chakhokhbili is made mainly from chicken fillet, since it does not contain fat, as well as bones, with which the dish significantly loses its appetizing value. It is also worth noting that you need to choose a large chicken - the carcass should weigh at least 1 kilogram, only in this case you can be sure that the food will be tasty, satisfying and rich.

Since the recipe turns out very tasty, it is better to prepare a large portion at once, especially since chakhokhbili is served not only hot, but also cold.

Ingredients:

You can use parsley, basil, cilantro, dill and so on as fresh herbs.

Step 1

The first step is to prepare the meat; to do this, thoroughly wash the chicken carcass and cut it into pieces. It is important to note that the finer it is cut, the faster the meat will cook and the easier it will be to lay out.

Step 2

Place the pieces in a multicooker, pour in oil and set the “Baking” program for 30 minutes, during which the chicken should be covered with a thin crust. During the frying process, the meat needs to be stirred several times.

Step 3

Peel the onion and finely chop it.

Step 4

Cut the tomatoes into small cubes (if you don’t like the skin, you can remove it by pouring boiling water over the tomatoes).

Step 5

Finely chop the greens.

Step 6

Peel the garlic and chop it into small pieces.

Step 7

As soon as the meat is fried, put the onions, tomatoes and garlic in the bowl. After lightly frying the food, pour out the wine, add spices and set the “Stew” mode for 1 hour.

Before finishing cooking, sprinkle the chakhokhbili with herbs and bring it to the table.

See another version of this dish:

18.02.2018

Georgian cuisine has spread throughout the world, and the history of some dishes goes back centuries. Today, one of the most popular Georgian treats is chicken chakhokhbili. It cooks faster in a slow cooker. But in order to make true chakhokhbili, you need to know some secrets.

Chicken chakhokhbili: a classic recipe in a slow cooker

Chakhokhbili in the form in which we are accustomed to preparing it now was completely different before. It was prepared using homemade chicken, and greens were added as an addition. Later, tomatoes and sweet bell peppers were added to the list of traditional chakhokhbili ingredients.

Less often, cooks prepare chakhokhbili from chicken in a Panasonic multicooker with potatoes. This dish can no longer be called Georgian traditional. Particular attention should be paid to spices and spices. After all, it is these ingredients that give a special taste to Georgian cuisine.

On a note! If this is your first time preparing chakhokhbili, strictly follow the recipe proportions. Then even an inexperienced cook will cope with this task.

Compound:

• 1 kg of chicken meat;
• salt and herbs to taste;
• 3-4 pcs. garlic cloves;
• 2 pcs. sweet bell peppers;
• coriander to taste;
• 2 tsp. khmeli-suneli;
• 2 tbsp. l. adjika;
• onion – 2-3 heads;
• 2-3 pcs. fresh tomatoes.

Preparation:

1. Defrost the chicken carcass, rinse thoroughly with running water, and dry with paper towels.


2. Peel two or three onions and chop them into half rings.
   
3. Cut the sweet bell peppers in half, remove the stem, seeds and veins.
4. Wash with running water, dry and cut into strips.
   
5. Wash fresh tomatoes thoroughly. We make cross-shaped cuts on the top of the skin.
6. Place the tomatoes in a deep bowl or container.
   
7. Pour boiling water over the tomatoes and leave for a couple of minutes to make it easier to remove the skin.
   
8. Then fill the tomatoes with chilled water, carefully remove the skin, and chop the pulp into cubes.
9. Pour refined sunflower seed oil into a multicooker bowl.


10. Select the “Baking” program mode. Set the timer for one hour.
11. After about 10 minutes, add the chopped onion to the multicooker bowl. Mix everything well.
    
12. In addition to fresh pepper, you can also use frozen vegetables. In this case, there is no need to defrost it. The dish will be brighter if you add colorful peppers.
    
13. Place the chopped bell pepper in a multi-cooker container.
    
14. Mix everything well again and add chopped tomatoes.
    
15. For piquancy, add a little adjika. You can use hot ketchup.
    
16. Let's take spices. You can use others besides those listed in the recipe. Mix all seasonings.
    
17. Add spices and salt to the chicken. If there is too little juice, you can pour in a little boiled water.
    
18. Select the “Quenching” program mode and set the timer for half an hour.
19. Meanwhile, chop fresh parsley and garlic.
    
20. About 5-7 minutes before the end of the program, add greens and garlic to the chakhokhbili.
    
21. Mix everything well and simmer until the end of the cooking program.
22. Then leave the chakhokhbili in the automatic heating mode for another 10-15 minutes.
    
23. A real Georgian dish is ready. It only took one hour.

We hope you liked the classic recipe for making Georgian chicken chakhokhbili in a slow cooker. As already mentioned, some housewives prepare this spicy dish of chicken and potatoes. It turns out to be a universal treat. You don't have to spend extra time and effort preparing the side dish.

Chicken chakhokhbili in the Polaris multicooker with potatoes is best cooked in the “Stew” mode. Potatoes are usually pre-boiled until half cooked.

Compound:

• 4 things. chicken thighs;
• spices and spices - to taste;
• salt - to taste;
• a bunch of fresh herbs;
• onions – 2 heads;
• 4 things. garlic cloves;
• 5 pieces. potatoes;
• 4 things. fresh tomatoes.

Preparation:

1. Wash the cooled chicken thighs thoroughly with running water.
2. Remove the skin and cut into portions. It is recommended to use boneless chicken thighs.
3. Place softened butter or refined sunflower seed oil in a multicooker container.
4. Select the “Baking” or “Frying” program mode and set the timer for 15-20 minutes.
5. Peel and chop the onion into half rings.
6. When the butter has melted, place the onion in a multi-cooker bowl and sauté until softened and golden brown.
7. For now, transfer the onions to a bowl and add pieces of chicken to the multicooker bowl.
8. Fry evenly until an amber crust appears.
9. Peel the potato tubers, wash them and cut them into slices.
10. Either lightly fry the potatoes or boil them until half cooked.
11. Add potatoes to the multicooker bowl.
12. Pour boiling water over the tomatoes and leave for a couple of minutes.
13. Then dip them in chilled water and remove the skin. Cut the tomato pulp into slices or cubes.
14. Add the tomato pulp to the multicooker bowl, mix everything well, add salt and season with spices.
15. Add a little broth or boiled water.
16. Select the “Extinguishing” program mode and set the timer to 60 minutes.
17. A quarter of an hour before the end of the program, add chopped greens. You can take dill, parsley and cilantro.
18. Stir and cook until the beep sounds.
19. We are not in a hurry to serve chakhokhbili to the table. Leave the dish in the multicooker for another quarter of an hour, selecting the automatic heating mode.

A real Georgian dish is not difficult to prepare. At first glance, you can compare chakhokhbili to roast or chicken stew. But there are still differences. In particular, adjika and spices are added to chakhokhbili, which give the finished dish an incomparable taste and aroma.

Chakhokhbili is a dish of national Georgian cuisine, a delicious stew of chicken meat in a delicate and aromatic sauce. You can prepare it from simple and affordable ingredients to get a hearty dish that goes with any side dish. A reliable and smart multicooker will help simplify the cooking process.

The dish is incredibly popular not only in Georgia, but also in many other countries, including Russia. And in almost every restaurant or cafe you can find on the menu this delicacy of tender meat, with a juicy gravy of onions, tomatoes and spices.

General principles of food preparation and cooking

Initially, pheasant was used for cooking, and it was called funny - khokhobi. Today it is prepared mainly from chicken, with turkey or quail occasionally used.

The first feature of the dish is that the poultry meat must be fried “dry”, that is, without adding oil. Well, since the dish consists not only of pieces of meat, but also a large amount of sauce, the second feature is a large amount of onions, which gives it juiciness.

The poultry meat is chopped into small portions and all parts of the chicken are used. Sometimes you can find recipes with only legs or white meat of chicken breast. In this case, the calorie content of the treat is noticeably reduced.

For the classic recipe, the chicken is fried until golden brown, a lot of onions, tomatoes, a large amount of spices and herbs are added, and then simmered until the meat is cooked. And for dietary or simplified recipes, you can use a slow cooker; you can add a little white table wine or soy sauce to the sauce for piquancy.

What additional ingredients can be added?

• coarsely chopped potatoes;
• eggplant;
• green beans;
• sweet bell peppers of different colors.

And, of course, the sauce should contain a large number of different spices, hot chili peppers for spiciness and piquancy, but as a rule, most housewives limit themselves to adding hops-suneli. Instead of chili, you can use a small amount of homemade adjika.

If the choice of cooking fell on a multicooker, then in this case, two programs are used. The first is “Frying” or “Baking” to get a crispy crust, and the second is “Stewing” to bring the delicacy to readiness.

The classic recipe for preparing the dish implies the absence of vegetable or butter in the dish, which will undoubtedly please those who watch their figure and care about their health. As a side dish, you can serve boiled rice (season it with herbs or turmeric, curry), boiled potatoes with fried onions or garlic, mashed potatoes, aromatic buckwheat.

If you want to get not just chicken stewed in tomato and onion sauce, but a real dish of Georgian cuisine, then before cooking we recommend that you familiarize yourself with the following cooking recommendations:

1. If your multicooker does not have a frying function, then do not bother frying the poultry pieces in a dry frying pan before cooking - the taste will greatly change for the better;
2. You can fry onions in the same fat that has been rendered from chicken meat. There should be a lot of it;
3. If possible, try not to use store-bought tomato paste; make your own tomato sauce. Well, if it’s not the season, use a quality product, or replace the paste with pureed tomatoes in a jar;
4. Do not add water during cooking; if necessary, use chicken broth;
5. When you set the table and invite family members to taste the delicacy, do not forget to add pita bread and fresh herbs (mint, dill, tarragon).

Classic chakhokhbili cooked in a slow cooker

Ingredients	Quantity
large chicken carcass	- 1 PC.
hot chili pepper	- 1 PC.
basil	- 1 bunch or 2 pinches of dry
fresh or canned tomatoes.	- 5-6 pcs.
fresh cilantro	- 1 bunch
fresh garlic	- 5 cloves
khmeli-suneli seasoning	- 2 tbsp. spoons
bulb	- 5 pieces.
salt and black pepper	- a pinch

Cooking time

calorie content per 100 grams

An easy to prepare and satisfying dish, with a aroma that will make family members literally knock their spoons on the table, waiting for a portion of the dish.

Preparation:

Spicy chicken chakhokhbili with potatoes

The best side dish for spicy chakhokhbili with thick sauce is considered to be ordinary boiled rice. But to quickly prepare a tasty and satisfying dish, you can add potatoes to the sauce.

Cooking time: 55 minutes.

Calories per serving: 183 calories.

Preparation:

1. Cut the chicken into small pieces and place on the bottom of the bowl in the multicooker. Place pieces of chopped onion on top of the meat;
2. Peel the potato tubers, cut them into fairly large pieces, and fry all the ingredients in the “Fry” mode until golden brown;
3. Add tomatoes, chopped herbs with garlic, salt and delicious spices. Stir, close the lid and change the cooking program and simmer until done;
4. The process will take approximately an hour, and it is best to serve the dish with dry red wine.

Recipe for chakhokhbili with beans

A hearty, but at the same time dietary recipe for a delicious dish with chicken fillet and green beans.

Cooking time – 45 minutes.

Calories per serving: 102 calories.

How to prepare the dish:

1. Peel and chop the onion as desired. The more onions you use, the larger and thicker the sauce will be;
2. Fry the onion in a multicooker bowl with a small addition of vegetable oil;
3. As soon as the onions are fried, you need to send chicken fillet, cut into large cubes, to the company;
4. Remove seeds from bell peppers and cut into strips. Add to chicken. To prevent chakhokhbili from turning out bland, you can add a pod of hot pepper without seeds;
5. Once the vegetables and chicken are fried, it's time to add the beans. Fresh pods need to be washed, cut off the tails and cut in half. The frozen product does not require any preparation;
6. Season the dish with a good portion of salt and spices, you can add fresh herbs, such as cilantro or parsley;
7. Mix everything and, changing the cooking mode, simmer. Dilute the tomato paste with water, add it to the bowl, close the lid and cook until the end of the program.

Fragrant chakhokhbili in a slow cooker with wine

The unique aroma of dry red wine decorates the taste of the dish, giving it piquancy and a unique zest.

Cooking time – 50 minutes.

Calories per serving: 116 calories.

How to prepare the dish:

1. Prepare the chicken meat - rinse and cut into portions, but we will not need those pieces that do not have meat for cooking. You can use them to make broth for sauces, for example;
2. Sprinkle the pieces of meat with salt, black pepper and hop-suneli seasoning. You can add your favorite spices to taste, for example, chicken seasoning;
3. Preheat the multicooker and use the frying mode to bring the meat to a light golden color. Pour the wine and wait for it to boil;
4. While the wine is heating up, you need to chop the onions, garlic and bell peppers, place them in a bowl;
5. Scald the tomatoes, peel them and chop them. Add to the sauce along with chopped herbs and whole or chopped chili;
6. Pour in soy sauce, mix everything well and close the multicooker. Simmer until the “Stew” or “Porridge, Rice” mode is ready.

Variant of chakhokhbili with eggplants

One of the variations of preparing a Georgian dish. It is usually served with potatoes or boiled rice, lots of greens or thick flatbreads.

Cooking time – 45-50 minutes.

Calories per serving: 118 calories.

How to prepare the dish:

1. If the eggplant skin is very hard, then it must be cut off. Chop the vegetable itself, sprinkle with coarse salt and set aside. Before adding eggplants to the multicooker bowl, they must be washed and dried from moisture;
2. Using the “Baking” mode, fry the onions with butter, add sweet pepper, and simmer a little;
3. Sprinkle the chicken pieces with flour with salt and pepper and fry in a frying pan. Transfer the chicken to a bowl, add eggplant and chopped tomatoes;
4. Chop the garlic. Greens and, if desired, hot pepper. Transfer to a slow cooker. Add seasonings and spices, mix thoroughly, change the mode to “Stew” and cook until the end of the program;
5. Before serving, you should test the dish for readiness, add spices and salt if necessary and increase the cooking time.

For recipes with chicken fillet, do not fry it for a long time, there is a possibility of drying out the meat.

Chakhokhbili cooked in butter will be tastier and higher in calories, but it burns quickly. Therefore, it is worth adding a little vegetable oil.

It’s amazing - almost any folk cuisine recipe is simply ideal for cooking in a slow cooker. And all because the “Quenching” mode, which is necessarily present in every multicooker, is similar to the process of simmering over low heat. And, I must say, this process preserves vitamins and nutrients in the best possible way, which is good news. And the classic chakhokhbili is no exception.

Chakhokhbili is a Georgian national dish, originally prepared from pheasant (hence the name, because “khokhobi” means “pheasant” in Georgian). Pheasants are not such a common meat in the modern world, so chakhokhbili is now prepared from any poultry: chicken, turkey, goose, etc. Pieces of poultry are fried in a dry (this is important!) frying pan until golden brown, then vegetables are added to the taste and desire of the cook, and everything is stewed in tomato sauce. Depending on the amount of vegetables, chakhokhbili can be served as a separate dish or with any side dish.

Dry frying - the hallmark of this dish - gives chakhokhbili the “correct” taste and, moreover, allows you to use even very fatty poultry without worrying about your figure. Pieces of poultry are fried until golden brown in their own fat, then onions and other vegetables that you wish to add to the dish are fried in it.

By the way, about vegetables. The main condition for chakhokhbili is a large amount of onions. Everything else is up to desire and taste. You can add carrots, sweet peppers, potatoes, green beans, etc. to chakhokhbili. Tomato sauce (another indispensable component) is best prepared from fresh fleshy tomatoes, peeling them and grinding them using a blender. You can use tomatoes in their own juice or, at worst, tomato paste, just choose the best one, without starch and applesauce.

Classic chakhokhbili is prepared without adding water, because... the vegetables have enough moisture to make a rich sauce. But if you want more sauce (for example, when chakhokhbili is served with a side dish), add no more than 100 ml of water, or preferably red wine.

There should be a lot of spices in chakhokhbili, as in any Georgian dish. Add suneli hops, saffron, hot peppers, and bay leaves with a generous hand. Some cooks add chopped walnuts to chakhokhbili, this makes the sauce thicker and tastier.

Serve chakhokhbili with plenty of greens, as an independent dish or with a light side dish (boiled rice, potatoes or buckwheat) and be sure to buy the traditional pita bread!

Chakhokhbili in a slow cooker with sweet pepper

Ingredients:
6-7 chicken thighs,
4-5 onions,
5-6 sweet peppers,
5-6 tomatoes,
salt, herbs, spices.

Preparation:
Cut the chicken into pieces and pat dry. Turn on the multicooker to the “Baking” or “Frying” mode, heat and fry the chicken until golden brown. Then add the onion, cut into half rings, fry for 5 minutes. Place the sweet pepper, cut into strips, into the multicooker bowl and fry for 10 minutes. Scald the tomatoes with boiling water, remove the skin and grind into puree. If there are no fresh tomatoes, take canned tomatoes in their own juice or tomato paste (2-3 tablespoons). Place in a multicooker bowl, pour in about 1.5 liters of hot boiled water or chicken broth, salt, pepper, add spices to taste and set “Quenching” mode for 40-50 minutes. A few minutes before the end, add chopped herbs (cilantro, basil, dill, etc.) to the bowl.

Chakhokhbili in a slow cooker with wine

Ingredients:
1.5 chickens,
4 onions,
4 tomatoes
1 hot pepper,
4-5 cloves of garlic,
100 ml red semi-sweet wine,
1 tbsp. khmeli-suneli,
greens, salt - to taste.

Preparation:
Cut the chicken into pieces. Scald the tomatoes, remove the skin and cut into small cubes. Cut the onion into half rings, chop the garlic with a knife, cut the pepper into strips. Wash the greens, dry and chop. Fry the chicken in the “Baking” mode until golden brown, put all the ingredients in the multicooker bowl and set the “Stew” mode for 1 hour.

Chakhokhbili with potatoes in a slow cooker

Ingredients:
½ chicken or 4 thighs,
5 potato tubers,
1-2 onions,
3-4 cloves of garlic,
herbs, salt, spices.

Preparation:
Fry the chicken pieces on the “Baking” or “Frying” mode until golden brown. Add chopped onion, fry until transparent. Place diced potatoes in the multicooker bowl and fry, stirring occasionally. Peel the tomatoes, cut into cubes and add to the bowl. Switch the multicooker to the “Stew” mode for 1 hour. 15 minutes before the end of cooking, add chopped herbs. After the signal about the end of the mode, add chopped garlic to the chakhokhbili, close the lid and let stand in the “Warming” mode for 10-15 minutes.

Chakhokhbili with natural yogurt in a slow cooker

Ingredients:
1 chicken,
2-3 onions,
4-5 tomatoes,
3-4 cloves of garlic,
½ cup tomato paste,
1 stack natural yogurt,
1 bunch of greens,
salt, pepper - to taste.

Preparation:
Fry the chopped chicken until golden brown in the multicooker bowl on the “Frying” or “Baking” mode. Cut the onion into half rings. Tomatoes - slices, chop garlic and herbs. Mix tomato paste with yogurt. Place all the products in the multicooker bowl, pour in the tomato-yogurt sauce, salt and pepper and close the lid. Set the “Extinguishing” mode for 1.5 hours.

Chakhokhbili in a slow cooker with lemon

Ingredients:
1 chicken,
500 g tomatoes,
2 carrots,
3 onions,
3 tbsp. tomato paste,
200 ml red semi-sweet wine,
1 lemon,
herbs, salt, spices (bay leaf, red pepper, coriander, suneli hops) - to taste.

Preparation:
Cut the chicken into portions and fry in the “Baking” mode, without adding oil, until golden brown. Meanwhile, chop the vegetables fairly coarsely and add to the chicken. Stir and fry for 10 minutes. Add wine, tomato paste, spices and salt, close the lid and set the “Stew” mode for 1.5 hours. Serve generously with herbs and place a thin slice of lemon on each plate.

Chakhokhbili in a slow cooker with green beans

Ingredients:
600 g chicken meat (drumsticks, thighs),
600 g tomato puree,
400 g onions,
200 g sweet pepper,
200 g green beans,
3-4 cloves of garlic,
salt, spices - to taste.

Preparation:
Cut the onion into cubes, the pepper into strips, chop the garlic with a knife. Cut the chicken into large pieces and fry in the “Baking” or “Frying” mode until golden brown. Add chopped vegetables and green beans, fry a little and pour in tomato puree, salt and add spices to taste. Close the lid and set the “Extinguishing” mode for 1 hour. Serve with greens.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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