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

This version of cooking chakhokhbili from chicken is perfect for those who have little time or no energy to cook. Everything is very simple!!! All you have to do is throw all the ingredients of chicken chakhokhbili into the slow cooker, and it will do the rest for you!!

A dish from the “quick, simple and tasty” series!

Finely chop the onion and garlic and place in a multicooker bowl, pour in oil. Set the “Baking” mode for 55 minutes and cook the onions and garlic for 5-7 minutes with the lid open.

While the onions and garlic are frying, let's start with the chicken. It needs to be cut into small portions.

Place the prepared chicken in the multicooker bowl and cook with the onion and garlic for 25 minutes with the lid open, stirring occasionally.

Pour in tomato puree or tomatoes in their own juice, salt and pepper. Close the multicooker lid and cook until the beep.

Finely chop the parsley. Cilantro greens are also ideal.

After the multicooker signal, open the lid and add herbs, stir.

Chicken chakhokhbili in a slow cooker turned out quite decent.

You can serve it to the table!

Bon appetit!!

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

What classic Georgian dish comes to mind first? Naturally, they chakhokhbili! This delicious food is popular not only in Georgia, but throughout the world. Almost every self-respecting restaurant chef has on the menu a famous dish of a piece of steamed chicken with a sauce of onions, peppers, tomatoes and a large amount of seasonings.

How to cook chicken chakhokhbili in a slow cooker

Traditionally, chakhokhbili is cooked in a frying pan, however, with the advent of such useful equipment as a multicooker (Redmond, Polaris, etc.) in most homes, cooking has become noticeably simpler. Although this does not mean that you can press one button and, having turned on the required mode, wait for the treasured Georgian food. First you need to carefully prepare all the ingredients. The main component is poultry meat. True Georgians used to prepare this dish from wild pheasant, but frequent hunting of these fauna representatives quickly reduced their population.

Since that time, the eyes of Eastern chefs have turned to the most affordable meat - chicken. Classic recipes for Georgian dishes do not involve the use of vegetable oil, which cannot but please people on diets. The side dish for chakhokhbili is served neutral - rice or potatoes, since during cooking it will be necessary to use a lot of hot, piquant spices.

If you don’t want the result to be just stewed meat, but a classic Georgian dish, then before you use chicken recipes in a slow cooker, you need to learn some secrets:

1. Before using a multicooker (no matter what brand, Redmond or Polaris), be sure to fry the poultry in a frying pan without oil.
2. You can fry onions in the fat extracted from the meat.
3. If possible, avoid using store-bought tomato paste. Make sauce from fresh tomatoes.
4. A Georgian dish should contain a lot of onions.
5. Do not add water during cooking - the moisture should be natural (from vegetables).
6. When setting the table, be sure to serve lavash with the dish.

Classic recipe for chicken chakhokhbili in a slow cooker

To prepare a Georgian dish according to a classic recipe in a slow cooker, prepare the ingredients:

• poultry meat – 2 kg;
• hot red pepper – 1 pc.;
• butter – 0.5 tbsp. l.;
• basil, cilantro - a bunch;
• tomatoes – 5 pcs.;
• garlic – 3 cloves;
• hops-suneli - 1.5 tbsp. l.;
• onions – 2 pcs.;
• salt - to taste;

The process of preparing chakhokhbili in a slow cooker from chicken for 4 servings:

1. Wash the chicken, dry it, cut it into pieces and fry a little in a frying pan.
2. Blanch fresh tomatoes with boiling water, remove the peel, and finely chop the pulp.
3. Peel the onion and cut into half rings.
4. Wash the greens and chop finely.
5. Do the same with the garlic cloves.
6. Process the pepper by removing the seeds and stem, and cut into small slices.
7. Place the chicken, the rest of the ingredients, and the butter one at a time on the bottom of the bowl.
8. Add spices and stir.
9. Set the “Quenching” program for an hour and a half (the machine will set the temperature itself).
10. Serve as soon as time is up.

How to make chakhokhbili from Georgian chicken in a slow cooker

Georgians love to experiment with dishes and add a large number of vegetables and all kinds of seasonings to the classic recipe. For example, the ingredient could be bell peppers, carrots, beans and even mushrooms. To prepare chakhokhbili in a chicken/chicken slow cooker for six servings, you need the following:

• chicken – 1 kilogram;
• garlic – 1 clove;
• tomatoes – 200 grams;
• onion – 1 pc.;
• bell pepper – 1 pc.;
• Suneli hops, Svan salt, black pepper, herbs - to taste.

Cooking method:

1. Wash the chicken, drain in a colander, and cut into portions.
2. Grind the ripe tomatoes in a blender until puree is formed.
3. Chop the onion finely.
4. Remove the seeds from the pepper and cut into slices.
5. Fry the meat without oil until the skin is golden brown (Frying mode for five minutes).
6. Add chopped vegetables, spices, stir.
7. Close the lid, set the “Extinguishing” mode for an hour.
8. After time, season with fresh herbs/fragrant herbs and serve.

How to make chakhokhbili with potatoes

The best side dish with which you can cook chakhokhbili in chicken multicookers is potatoes. Leafing through culinary magazines, you can come across recipes with rice or even pasta. However, professional chefs assure that potatoes will add an unforgettable taste to the ancient Georgian dish, like nothing else. Required components:

• potatoes – 5 pcs.;
• chicken - half the carcass;
• onion - one head;
• salt, suneli hops, pepper - to taste;
• basil, cilantro, celery, parsley - 1 bunch each;
• garlic – 2 cloves;
• tomatoes – 5 pcs.

The process of preparing chakhokhbili in multicookers from chicken with potatoes:

1. Wash the chicken, cut into pieces, place in a multicooker bowl.
2. Add finely chopped onion to the meat.
3. Cut the potatoes into cubes, add to the meat and onions, and cook until golden brown in the “Frying” mode.
4. Make a paste from the tomatoes and add to the rest of the ingredients.
5. Add spices, garlic and herbs.
6. Turn on the “Extinguishing” mode and wait one hour.
7. Serve the dish to the table. The taste will be better with a glass of dry red wine.

National Georgian cuisine can surprise you with many delicious recipes. One of the most popular meat dishes in Georgia is chakhokhbili. Traditionally, it was prepared from pheasant meat, which was fried and then simmered in a frying pan over low heat for a long time. Modern housewives have moved away a little from the old rules and have gotten used to cooking chakhokhbili from chicken in a slow cooker. Fortunately, a wide range of functions of modern multicookers, such as Redmond, Polaris, Panasonic, allow you to fry and stew using one bowl, significantly reducing cooking time, and maximizing the beneficial properties of products. Chakhokhbili in a slow cooker turns out very soft, juicy and aromatic, and the cooking process is much simpler. Below is a step-by-step description of how to cook chakhokhbili using a slow cooker.

Step-by-step recipe for chicken chakhokhbili for modern housewives

The main secret of cooking is the use of ripe and fleshy tomatoes, spicy Georgian seasonings and high-quality meat. The classic method involves stewing meat in natural tomato sauce. It is not recommended to replace fresh vegetables with tomato paste: the taste will suffer significantly, and the cooking time will remain approximately the same. Tomato juice will give the chicken juiciness and tenderness. If you want to get real Georgian chakhokhbili as a result, you need to use only fresh products.

To prepare chakhokhbili we need the following ingredients:

• Large bell pepper – 100 grams (1 piece)
• Tomatoes – 600 grams
• Chicken – 1 kilogram
• Onions – 300 grams
• Salt - to taste
• Bay leaf 1-2 leaves
• Hot pepper – 2 pods
• Garlic – 3-4 cloves
• Khmeli-suneli - a pinch
• Vegetable oil for frying
• Herbs: parsley, cilantro, basil

1. The first step is to rinse the vegetables, herbs and chicken.
2. Cut the chicken meat, remove the bones and skins, leaving only the pulp. Chop into small cubes and place in a heated bowl. If you are using a Redmond multicooker, then almost all models from this company have a “Frying” mode. Polaris or Panasonic uses the “Universal Chef” or “Bake” modes. It all depends on the model of the device. The main task is to fry the chicken pieces in oil until golden brown, then transfer the chicken to a separate bowl. Next you need to make the tomato sauce.
3. The skins of the tomatoes are completely removed. To do this, immerse the vegetables in boiling water for 5 minutes. Then peel the tomatoes from the film and cut into cubes, leave for a while so that they release their juice well.
4. Peel the onion and chop into half rings of medium thickness. Fry in the fat left over from the chicken for about 5 minutes.
5. Peel the sweet bell pepper, remove the stem and cut into strips. The fruit is very large; it will be more convenient to first cut it in half and then into strips. Add the pepper to the onion and fry for another 4-5 minutes.
6. After the vegetables are slightly fried, mix them with pieces of meat. Switch the “Frying” mode to “Stewing”. The time is set to about 30-40 minutes.
7. While the meat is simmering in vegetable juice, you need to prepare spices, hot peppers, garlic and herbs. Remove the seeds from the pepper and chop finely. Peel the garlic, crush and chop. Add a pinch of khmeli-suneli, garlic and hot pepper to the bowl. Gently stir the dish and simmer for about 3-4 minutes. During this time, seasonings and garlic will saturate the chakhokhbili with a unique aroma.
8. Sprinkle with herbs and let the dish simmer for another minute. Then turn off the multicooker.

Knowing how to cook chakhokhbili, it will not be difficult to surprise your guests with your culinary skills. The recipe is described step by step and does not involve any special difficulties. The main cooking function is performed by a multicooker; it will not allow the meat to dry out or burn.

A good side dish for chakhokhbili is mashed potatoes prepared with milk, sour cream or cream. It's a matter of taste, as you like. Or you can simply boil a few whole potato tubers, sprinkle with dill and serve separately as a snack. Thick tomato sauce combined with chicken is already a complete dish. Whether to add a side dish to it or serve it with Georgian flatbread is at the discretion of the hostess. Either option will make a hearty and tasty lunch or dinner.

You don't have to use a whole chicken; chicken thighs or drumsticks work great. Below is a step-by-step recipe for aromatic chakhokhbili from chicken thighs. It is also based on a classic Georgian recipe.

Chakhokhbili from chicken thighs with adjika

For preparation you will need the following ingredients:

• Chicken thighs - 1.2 kg
• Onions – 4 medium onions
• Tomatoes – 5 – 6 pieces
• Garlic – 3 – 4 cloves
• Adjika (dry mixture) - 1.5 tsp.
• Saffron - a handful
• Salt to taste
• Ground red pepper (hot) - to taste
• Parsley - a few sprigs
• Coriander beans - a small handful
• Oil for frying

1. Remove skin and bones from chicken thighs, rinse and dry with a napkin. If the thighs are very large, they should be cut diagonally, but small thighs can be left whole.
2. Peel the onion and cut into half rings. Place the onion in the preheated multicooker bowl and fry in the “Fry” mode until slightly golden brown, 3-4 minutes.
3. Add chicken thighs to the onions, stir and leave to cook at the same rate. This will allow the meat to release its juices and the dish will begin to simmer.
4. At this time, you need to prepare the tomatoes. To remove the skins from tomatoes, they need to be immersed in boiling water for 4-5 minutes. Then remove the skin and finely chop. Add chopped vegetables to chicken and onions. Simmer for about 35-40 minutes.
5. Peel the garlic, crush it with a knife and chop it, so it will release the aroma better. Finely chop the greens. Add adjika, herbs and garlic 3-4 minutes before readiness. Sprinkle with saffron and coriander, salt and pepper. Mix everything carefully. Serve hot. According to this recipe, chakhokhbili is made from chicken; in a slow cooker it can be made from lamb or other meat.

Another, no less tasty, recipe for chakhokhbili involves adding potatoes. That is, it is not served as a separate side dish, but is present in the dish itself. The meat is simmered in tomato juice along with potatoes for about an hour.

Ingredients:

• Medium potatoes – 5 pcs.
• Chicken - half a carcass
• Tomatoes – 5 pcs.
• Onions - 1 pc.
• Khmeli-suneli
• Black pepper
• Basil
• Cilantro
• Parsley
• Garlic – 2 cloves

The amount of herbs and spices is taken depending on personal taste preferences.

1. Wash the chicken meat, remove bones and skin. Cut the chicken into small pieces and place in a multicooker bowl preheated in the “Fry” mode. Fry until golden brown.
2. Cut the onion into half rings and add to the meat.
3. Peel and cut the potatoes into cubes, add to the chicken with onions and fry until golden brown.
4. Blanch (remove the skin) tomatoes, chop and add to vegetables and meat. Switch “Frying” to “Stewing” mode, cook for about 40 minutes (+ - 10 minutes)
5. 3-5 minutes before readiness, add spices and herbs.

Traditional Georgian cuisine has given the world many delicious dishes. One of them is Chakhokhbili. It is not difficult to prepare, and the ingredients used in the recipes are the most affordable ones. To get this culinary masterpiece, you don’t need to spend a lot of time, and the use of modern household appliances will greatly simplify the whole process. A little culinary experience is enough to understand how to cook chakhokhbili from chicken in a slow cooker.

The national dish from Georgia can be easily prepared in a slow cooker at home. 8 chicken chakhokhbili recipes - for you!

• Chicken - 1 kg.
• Onion - 3 pcs.
• Tomatoes - 3 pcs.
• Garlic - 3 cloves
• Bell pepper - 1-2 pcs.
• Fresh herbs - 1 bunch
• Salt - to taste
• Spices - to taste

First you need to cook the chicken. Wash the carcass and cut it into its component parts.

If desired, remove the skin, because it contains most of the calories, so if you want to reduce the calorie content of the dish at least a little, use this advice.

Now let's dry the chicken parts on a disposable or cotton towel - the meat is to be fried, and there is no need for excess moisture on it.

Then cut the chicken into portions, as shown in the photo.

Turn on the multicooker to the “Frying” or “Baking” mode. Heat the bowl with the lid closed for 5 minutes, then fry the chicken pieces without vegetable oil until golden brown, after adding spices.

It is not necessary to be guided only by those prescribed by the recipe - if desired, you can add a ready-made set of seasonings for chicken. Only one spice remains unchanged - suneli hops.

Chop fresh herbs (the classic recipe recommends using a large amount of cilantro in addition to the usual parsley and dill). Set aside.

There are two ways to prepare tomatoes for chakhokhbili:

• Having previously scalded the tomatoes with boiling water, immerse them in cold water and remove the skin. Then finely chop on a cutting board;
• If you have a kitchen device such as a blender, you don’t have to bother yourself with processing the tomatoes, simply chopping them with the help of a kitchen assistant.

Peel the onions and wash them under cold water so that when cutting they don’t sting your eyes.

Cut it as finely as possible and place it in the slow cooker with the poultry being cooked.

Wash the bell peppers and thoroughly remove the seeds, otherwise they will taste bitter in the finished dish. We cut into strips, as shown in the photo.

Place the vegetables in the magic pot.

We also place the tomatoes with the cooking meat and onions, and switch to the stewing mode. The time it takes to cook chakhokhbili in a slow cooker is 1.5 hours.

15 minutes before the end of cooking, pour the fresh herbs that have been waiting for this hour into the bowl.

The garlic cloves are also waiting in the wings, and a couple of minutes before they are ready, we immerse the cloves, previously peeled and crushed with a kitchen knife, into the slow cooker.

Infuse the finished dish in the “Warming” mode for 30 minutes - during this time the aroma of garlic will fully develop in the chicken chakhokhbili in the slow cooker.

Recipe 2: Redmond chicken chakhokhbili in a slow cooker

It is better to cook the famous Georgian chakhokhbili from at least a kilogram of chicken meat. It is so delicious that you definitely need a refill! And this is understandable: soft steamed chicken in a fragrant gravy of onions, tomatoes and peppers with a whole bunch of seasonings. Isn't this a holiday? And if earlier we had to use several frying pans for cooking, now we can cook chakhokhbili from chicken in a slow cooker, without using anything else from the kitchen arsenal.

Amazing dish! Charismatic, Georgian, but quite accessible, no matter where we are. As you can see, chicken chakhokhbili in a slow cooker turns out no worse than in Georgian kitchens. And further. You no longer need to look for a recipe for chakhokhbili in a slow cooker, because you definitely have it, go for it!

• 1 chicken (about 1kg)
• 1 large onion
• 1 clove of garlic
• 1 small green or white bell pepper
• 200 ml tomatoes, chopped in a blender
• 1 tsp chicken seasonings,
• khmeli-suneli
• salt and herbs to taste
• Bay leaf

I rinse the chicken pieces with cool water and let them drain in a colander to remove excess moisture. This, by the way, is fundamental - if you pre-fry the chicken, it definitely doesn’t need excess moisture.

Next I prepare the vegetables and spices. I peel the onion from dry scales and rinse it under running cold water. I usually prepare tomatoes in the summer for such dishes, because in season they are both ripe and tastier. But if I use fresh tomatoes, then I remove the skin from them: having cut a cross on the back side, I put it in boiling water for a couple of minutes, and then the skin is removed very easily and quickly. Peeled tomatoes can be cut into pieces, or you can puree them in a blender until smooth, so the sauce will be smoother.

If there is bell pepper in the house, fresh or frozen, then I add it too; according to the classical canons, it must be present in chicken chakhokhbili without fail! I peel the pepper from the stem and seeds and cut it into thin slices.

I cook chakhokhbili in the REDMOND RMC 4502 multicooker. If you decide to cook the classic version of chakhokhbili, then first you will have to fry the chicken and vegetables. According to the canons, the chicken is fried in a dry frying pan. Accordingly, the first program that will need to be launched will be FRYING MEAT. Frying time – 5 minutes. The chicken is placed in a dry multicooker bowl and fried without oil on all sides. Then the chicken pieces will need to be removed. We start the following program FRYING-VEGETABLES for 5 minutes and put a finely chopped clove of garlic, diced onion, and then slices of bell pepper into the bowl. Fry, stirring until the end of the program. Add pieces of fried chicken on top of the vegetables, season with salt and spices.

If you decide, like me, to prepare a more dietary and healthy option, then place the chicken pieces in a multicooker bowl, add finely chopped garlic, chopped onion and pepper. Add salt, all seasonings and spices, mix and leave to marinate for half an hour.

Then we begin the main cooking. Add tomatoes and bay leaves to the chicken and vegetables in the bowl, stir until smooth.

Close the multicooker lid and start the STEW program, set the time to 1 hour. Our chicken will be cooked until the end of the program.

And all we can do is enjoy the aromas and set the table. It is best to prepare a large dish for serving chakhokhbili and arrange portioned plates. Unleavened bread or even pita bread is also perfect for this dish. To complete serving the dish, you need to cut a bunch of fresh herbs.

At the end of the program, I turn off the multicooker, add some of the chopped herbs to the chicken, mix with a spatula, close the lid again and let it stand for 5 minutes. Place the finished chicken on a large dish and serve with herbs.

Recipe 3: how to cook chakhokhbili from chicken in a slow cooker

Cooking chakhokhbili is very easy, the main thing is to follow the recipe exactly. Chakhokhbili, cooked in a slow cooker, turns out very juicy, tender, piquant, a little spicy and incredibly tasty. Boiled rice or mashed potatoes are ideal as a side dish. You can also prepare buckwheat porridge or pasta.

• Chicken – 1 carcass
• Onions – 1 piece
• Carrots – 3 pieces
• Tomatoes (large) – 3 pieces
• Greens - to taste
• Salt, pepper, spices - to taste
• Dry red wine – 1 glass
• Tomato paste – 2 tablespoons

Cut the chicken into portions and fry it in the “Baking” mode on both sides until golden brown.

Cut the onions and carrots into small pieces. Fry them on the “Baking” mode for 20 minutes.

Add chicken to the fried carrots and onions. And then add the diced tomatoes. On the multicooker, set the “Baking” mode for 40 minutes.

20 minutes before cooking, add salt, spices, pepper, and tomato paste. Then, pour in dry wine.

On the multicooker, set the “Stew” mode. Cook the dish in the selected mode for about half an hour. 1-2 minutes before cooking, add chopped herbs.

Recipe 4: Georgian chakhokhbili at home

• ½ piece of chicken;
• 2 onions;
• 1 red bell pepper;
• 1 large tomato;
• 1 tbsp. tomato paste;
• a bunch of cilantro and parsley;
• 2 tsp khmeli-suneli;
• ¼ tsp. dry red pepper (you can use fresh);
• 100 gr. dry red wine;
• 30 gr. sunflower oil;
• 4 cloves of garlic;
• salt to taste.

Cut the chicken into small pieces, wash and dry with a paper towel.

In the multicooker, select the “Multicook” mode, temperature 160 degrees, cooking time 20 minutes. If you are cooking in another multicooker, select the “Frying” mode.

When the multicooker bowl is well heated, place the chicken in it in small batches and fry without oil on both sides until golden brown. So fry the whole chicken and transfer it to a plate.

Pour oil into the multicooker. Select the “Frying” mode, “Vegetables” product type, cooking time 10 minutes.

Onions and bell peppers, thinly in half rings. When the oil is hot, add the onion to the slow cooker and fry it until golden brown.

When the onion is fried, place it on top of the chicken. And put the pepper in the same oil and fry it too.

When the peppers are fried, put the chicken and onions back into the slow cooker.

Meanwhile, take a tomato, make a couple of cuts on it and scald it with boiling water. After this, remove the peel from the tomato, and cut the tomato into small cubes.

Place the tomato in a slow cooker, add tomato paste there and pour in the wine.

Again select the “Multi-cook” mode, temperature 160 degrees, time 5 minutes. Keep the multicooker lid open to allow the wine to evaporate.

As soon as the wine has evaporated a little, close the lid. Select the “Stew” mode and cook the chakhokhbili in the slow cooker for 25 minutes.

Meanwhile, finely chop the garlic and herbs.

5 minutes before the end of the mode, open the lid, pour garlic, herbs into the multicooker, salt everything, mix. Close the multicooker and leave to cook until the end of the mode. Then turn it off and let it brew for another 5-10 minutes.

Chicken chakhokhbili in a slow cooker served without a side dish. The chicken just needs to be sprinkled with fresh, finely chopped herbs. But you can serve it with a side dish. It is best to use boiled potatoes for this.

Recipe 5: how to make chakhokhili with tomato paste in a slow cooker

The combination of chopped tomatoes and tomato paste will make the sauce incomparable, flavoring it with a traditional set of spices, you will get a rich dish that will adequately decorate even a banquet table, not to mention a family or friendly evening. We suggest you cook in a slow cooker; if you wish, replace it with a cauldron, just simmer the meat on the stove for at least two hours.

• chicken – 800 g.,
• tomato paste – 60 g.,
• tomatoes – 350-370 g.,
• sweet pepper – 120 g.,
• onion – 200 g.,
• carrots - 90 g.,
• garlic – 4-5 cloves,
• cilantro, dill and parsley - a bunch,
• hops-suneli, basil, savory, red pepper, coriander – 12-15 g.,
• salt – 15 g.,
• butter – 50 g.,
• vegetable oil – 5 ml.

So, we start the cooking process with poultry - chicken, we use wings, but you can take absolutely any parts or cut the whole carcass. Wash the wings under cool water and then dry with paper towels. Cut the wings or other parts of the bird into small pieces. Heat a frying pan with a thin layer of vegetable oil, add the wings, and fry until golden brown on all sides. Fry the meat in small portions. Transfer the rosy wings to a separate bowl and set aside for a while.

Let's prepare the vegetables, peel and rinse the onion, it can be regular onion, purple or salad onion, but the first two options are more preferable. Cut the onion into half rings of medium thickness.

Next we clean the carrots, also rinse and dry. Cut the carrots into medium-sized cubes. At the same time, throw a piece of butter into the frying pan in which the wings were fried; as soon as the butter has dissolved, add the sliced ​​onions and carrots to the frying pan. Fry.

Next up is the sweet pepper - we peel it from the seed box, cut it into oblong strips, add it to the carrots and onions, and fry it.

We take a multicooker bowl, put the rosy wings into it, and also transfer the fried vegetables.

Add tomato paste and tomatoes. Be sure to take fleshy tomatoes, leave a cross-shaped cut on each one, lower them into hot water, let stand for five minutes. Afterwards, remove the steamed tomatoes, remove the skin, and cut the pulp into large pieces. Add all the selected spices that are listed.

At this stage, you can pour in a little dry white wine/water/broth, just not too much, literally 80-100 ml, the amount of vegetables and tomatoes will give enough juice. We send the bowl with all the ingredients to the multicooker, cook the chakhokhbili in the “Stewing” mode for 1.5 hours, then turn on the “Baking” mode, cook for another 15 minutes.

At the end of cooking, peel and finely chop the garlic cloves, also chop any greens and place in a bowl.

Transfer the finished meat to a plate.

Pour in the sauce and garnish with herbs.

Recipe 6: chicken chakhokhbili in a slow cooker (with photos step by step)

• Chicken – 1 piece, or 4 legs,
• Onions – 4 pieces,
• Fresh tomatoes – 6 pieces (a little more is possible),
• Garlic – 4 large cloves,
• Fresh herbs (basil, cilantro, parsley - whatever you have),
• White wine, dry - 0.5 multi-glasses (a little more is possible),
• Vegetable oil – 3-4 tablespoons,
• Khmeli-suneli – 0.5 teaspoon,
• Saffron – ¼ teaspoon,
• Hot pepper, ground - a pinch,
• Salt – 1.5 teaspoons.

The chicken needs to be washed and cut into portions. I have a leg - I also divided them into two. The smaller the pieces, the more convenient it will be for us to manage them in a tight multi-pan.

We select the “Frying - Meat” mode - it will automatically be set for 42 minutes, but this is a lot - 30 is enough for us. Of these, we heat the oil in a bowl for 5 minutes, after which we lower our washed chicken into it and fry, turning it twice.

While the chicken is fried, we will have time to prepare the remaining ingredients. So, you need to finely chop the onion, chop the garlic and herbs with a knife, and cut the tomatoes into medium cubes. In principle, you don’t have to remove the skin, but if you want, it’s easy to do: put the tomatoes in the kitchen sink, pour boiling water over them - and that’s it, the skin comes off like a glove.

Next, put the onion in the slow cooker. Fry together with the chicken until a characteristic and very appetizing smell appears (do not turn off the “Frying” program - it will still work for 12 minutes). After 5-7 minutes, add tomatoes and garlic. Don't forget about wine.

Select the “Extinguishing” program for exactly one hour.

15-10 minutes before the end of cooking, add salt, spices and herbs. What a dish! By the way, there is no need to be afraid to use wine, even if there are children in your family - during heat treatment, the alcohol evaporates from it, so you can easily give your son or daughter a piece of such chicken from the slow cooker. But it’s better not to put hot pepper in a dish for a child, and seriously reduce the amount of garlic. The chicken turns out very soft, the meat can be easily removed from the bones. During the stewing process, a lot of tasty gravy is formed. The dish does not look the most formal, but its taste is incredibly wonderful. To enhance the Georgian flavor, generously sprinkle chakhokhbili with finely chopped cilantro. Bon appetit!

Recipe 7, step by step: chakhokhbili in a slow cooker with adjika

An authentic recipe for Georgian chicken chakhokhbili involves the use of several special ingredients: real ready-made adjika and, of course, a lot of cilantro. However, the latter has a rather specific aroma that may not be to everyone’s taste, so in this recipe, despite the fact that this is a classic recipe for chicken chakhokhbili (with photo), this particular green seasoning is excluded.

• chicken or chicken set for chakhokhbili - 1 kg;
• onions - 1 large or 2 smaller heads;
• tomatoes in their own juice - 400 g;
• garlic - 3-4 cloves;
• carrots - 1 pc.;
• red sweet bell pepper - 1 pc.;
• spicy adjika - ½ tsp;
• refined sunflower oil - 3 tbsp;
• seasoning “Khmeli-suneli” - 1 tsp;
• fresh parsley - 1 bunch;
• dried basil and salt - to taste.

Cut the carrots into cubes or strips.

Chop the onion in approximately equal parts to the carrots.

Finely chop the garlic or pass it through a press.

Chakhokhbili with chicken, the recipe for which is described with a photo, involves the use of red bell pepper, but you can prepare the dish with bell peppers of different colors, the most important thing is that the pepper is sweet. So, cut the pepper into checkers about 1x1 cm.

Cut the chicken into portions (if using chicken), rinse. Place the chicken pieces in a multicooker bowl (or a preheated frying pan with a thick bottom), pour refined sunflower oil into it and cook the bird in this way, selecting the “Frying” or “Baking” mode if there is no frying mode. Turning occasionally, fry the chicken until golden brown, 10-15 minutes.

The sauce for chakhokhbili chicken according to an authentic recipe should be made from fresh ripe tomatoes, which should be crushed to a puree. However, in order to save time and effort, such a procedure can be completely replaced by using ready-made canned tomatoes in their own juice. The recipe for chicken chakhokhbili in a slow cooker with a photo, which is presented here, will not lose at all from this. So, next you should prepare the sauce itself. To do this, puree the tomatoes.

You can also use a slightly different recipe for chicken chakhokhbili to prepare the sauce - with tomato paste. In this case, you should take 2-3 tbsp. paste and dilute it with water to a total liquid volume of 300 ml. This will be the basis for the sauce.

One of the most important points in preparing chakhokhbili in a slow cooker from chicken is, of course, the choice of certain seasonings and their correct dosage. In general, spices can be varied from the entire spectrum of Georgian and generally Caucasian cuisine, but this dish is definitely not complete without the most basic spicy mixture. This chicken chakhokhbili seasoning is called utskho-suneli or khmeli-suneli.

How much suneli hops to add to chakhokhbili can only be determined depending on individual preferences and tastes. This seasoning has a very bright, pronounced taste and tart aroma, so it is better to add it in an amount not exceeding 1 tsp. for 1 kg of chicken.

So, pour tomato puree into the multicooker bowl into the chicken-vegetable mixture, add chopped garlic, suneli hops, adjika, salt and dried basil. If you like it spicy, you can add a whole teaspoon of adjika. Stir the contents of the bowl.

Cook in the “Stew” mode for 30-40 minutes. Wash the parsley, dry it and chop it.

Add chopped herbs to the finished dish. You can also sprinkle chopped chakhokhbili parsley when serving the dish.