Step-by-step recipe for chakhokhbili with eggplants with photo.

• National cuisine: Russian kitchen
• Type of dish: Hot dishes, Chakhokhbili
• Recipe difficulty: An easy recipe

• Preparation time: 7 minutes
• Cooking time: 40 min
• Number of servings: 2 servings
• Calorie Amount: 186 kilocalories
• Occasion: For lunch

Of course, they don’t make classic chakhokhbili with eggplants, but there are always variations of your favorite dish. A familiar chicken dish can be varied with eggplant and a sweet and spicy sauce. It will turn out delicious!

Cook chakhokhbili with eggplants over medium heat, frying the chicken until golden brown, and at the final stage add heat and stir the dish, adding the remaining ingredients that will complement the taste of the bird and make it richer. The average cooking time is 35 minutes. The chicken pieces should be small, one bite size. Taste the chakhokhbili with eggplant so that the dish does not turn out too spicy.

Number of servings: 2-3

Ingredients for 2 servings

• Eggplant - 1 piece
• Chicken breast - 1 piece
• Sugar - 1 teaspoon (optional)
• Parsley - To taste
• Garlic - 2 cloves
• Onion - 1 piece
• Tomato juice - 250 Milliliters
• Vegetable oil - 100 Milliliters
• Spice mixture - To taste
• Salt, pepper - To taste

Step by step

1. Prepare all the necessary ingredients.
2. Wash the chicken breast and cut into small pieces. Place the chicken in a well-heated dry frying pan, fry it for 3-5 minutes until it turns white on top and all the juice remains inside.
3. Without peeling, cut the eggplant into circles, and then cut each circle into 4 parts.
4. Cut the onion into quarter rings and chop the garlic into small cubes.
5. When the chicken breast has set a little, pour vegetable oil into the pan and add the chopped eggplant. Cook for 10 minutes.
6. Add onion and garlic, spices, salt and sugar to the pan. Stir and cook for another 4-5 minutes.
7. Pour tomato juice over everything, cook for another 7-10 minutes until the liquid has evaporated.
8. Chakhokhbili with eggplants is ready. Garnish it with herbs and serve, bon appetit!

Of course, I prepared this delicious dish of Georgian cuisine with my own amendments and did not spoil it at all, because initially the dish is prepared from homemade, fresh, fatty chicken, and we all have to be content with store-bought broiler meat, so the taste has to be improved additionally.

Ingredients: 1 kg of chicken meat (I took the hind quarters), 3-4 onions, 500-600 g of red, ripe tomatoes, 2 medium eggplants, 1-2 tbsp. tablespoons butter, 1-2 tbsp. spoons of vegetable oil, 1 teaspoon of sweet paprika powder, 2-3 cloves of garlic, a pinch of sugar, a little hot capsicum, salt, black pepper, suneli hops, herbs to taste.

Wash the chicken meat, dry it with paper towels and cut into portions. Cut the onion into small cubes, peel the tomatoes and also cut into small cubes or simply chop with a knife. Cut the eggplants into half rings, add salt, leave for 20 minutes so that the bitterness goes away and fry in vegetable oil. Finely chop the greens and garlic.

Salt the prepared chicken pieces and place them in a saucepan or deep frying pan over hot butter, skin side down, and fry well at high temperature. Then turn over, reduce the heat slightly, add the onion and fry for about 5 minutes. When the chicken gives juice and the meat begins to simmer, add the eggplants and chopped tomatoes, reduce the heat to low and simmer until tender for about 20 minutes.

A few minutes before it’s ready, add salt, add a little sugar, garlic, herbs, finely chopped hot pepper and suneli hops, mix carefully so as not to damage the integrity of the products. Eggplants can be replaced with boiled hot potatoes, which are also added at the end of stewing, or boiled green beans, or you can omit these vegetables altogether. Serve chakhokhbili hot, as a main dish on its own, with or without a side dish of rice, with freshly baked Georgian pita bread.

Chicken chakhokhbili with eggplant is my favorite version of this famous Georgian dish. Eggplant always adds a delicious flavor to a dish. I suggest a recipe with eggplant behendi sauce.

Chakhokhbili from chicken with eggplants can be served with boiled potatoes, because you get a lot of gravy or sauce, call it what you want. Chicken chakhokhbili with eggplant also goes well with rice. For my taste, chakhokhbili with eggplant is a very aromatic and tasty dish. The most important thing when preparing it is to constantly try what you get, as you add garlic, hot pepper and spices. To prevent the dish from losing its flavor, add suneli hops and a lot of cilantro.

Number of servings: 1

A simple recipe for chakhokhbili from chicken with eggplants from Georgian cuisine step by step with photos. Easy to prepare at home in 1 hour. Contains only 257 kilocalories. Author's recipe for Georgian cuisine.

• Preparation time: 18 minutes
• Cooking time: 1 hour
• Calorie Amount: 257 kilocalories
• Number of servings: 1 serving
• Occasion: For lunch

• Complexity: An easy recipe
• National cuisine: Georgian cuisine
• Type of dish: Hot dishes, Chakhokhbili

Ingredients for one serving

• Chicken - 400-500 grams
• Eggplant - 2 pieces
• Onion - 1 piece
• Red bell pepper - 1 piece
• Tomato - 2 pieces
• Garlic - 2 cloves
• Olive oil - 1 tbsp. spoon
• Butter - 50 grams
• Pepper, salt - To taste
• Flour - 2 tbsp. spoons (sauce)
• Cream or milk - 1/1, Glass (sauce)

Step-by-step preparation

1. Prepare food.
2. Bake the eggplants in the oven and peel them.
3. Fry the flour in a dry frying pan, add half a glass of milk, cook over low heat for 3 minutes, add chopped eggplant, salt and white pepper. Simmer for another 5-6 minutes. The sauce is ready.
4. Fry the chicken until golden brown.
5. Add onion and pepper to the chicken, fry until the onion is soft. Now you can add grated garlic, tomatoes, spices and, if necessary, water.
6. Simmer covered for half an hour over low heat.
7. When serving the dish, place the eggplant sauce on a plate and chicken chakhokhbili on it. Decorate with greens. Bon appetit!

There are many famous dishes of Caucasian cuisine, one of which is Georgian chicken chakhokhbili. It is popular for good reason, because it is prepared quickly and, thanks to its composition, is a complete lunch.

The name of this dish means "cooked pheasant". Previously, chakhokhbili was prepared from this bird. Over time, this product was replaced by chicken, which made it more accessible. Try this chicken chakhokhbili recipe and treat yourself and your loved ones to ancient, aromatic food.

Ingredients:

• salt;
• chicken meat – 1200 g;
• khmeli-suneli – teaspoon;
• tomatoes – 3 pcs.;
• garlic – 5 cloves;
• onion – 2 onions;
• cilantro – 25 g;
• basil – 20 g.

Preparation:

1. When choosing a chicken, pay attention to its appearance. It should be light, without yellowness, without foreign odors. The product must be of high quality. Only in this case the dish will turn out delicious.
2. Cut up the chicken. Rinse. Blot with a paper towel, thereby removing unnecessary moisture.
3. Heat the pan. Fry the carcass.
4. Cover with a lid. Simmer for a quarter of an hour.
5. Bulbs should be selected in large sizes. Clear.
6. Cut. Half rings will do. Just slice thinly.
7. Fry. Use oil, preferably butter or ghee, to prevent burning.
8. When golden brown, transfer to the chicken.
9. Place the tomatoes in a salad bowl. Pour in boiling water. Wait three minutes.
10. Get it. Remove the skin.
11. Slice. There should be no big cubes.
12. Send to meat.
13. Simmer for half an hour.
14. Chop the garlic cloves. Add to hot foods.
15. Wash the greens. Chop.
16. Move to meat.
17. Simmer for half an hour.
18. Add hops-suneli. Add some salt.
19. Stir. Leave for seven minutes.
20. Good served with pita bread.

Georgian with egg

Thanks to the addition of eggs, the tomato sauce becomes thicker and denser.

Ingredients:

• chicken – 550 g breast;
• salt;
• onion – 250 g of onion;
• oil – 55 ml sunflower;
• tomatoes - 2 large fruits;
• butter – 75 g butter;
• garlic – 3 cloves;
• hot pepper – 1 teaspoon ground;
• dry cilantro – 20 g ground;
• tomato paste – 1 tbsp. spoon for marinade;
• water – 1 liter for marinade;
• garlic - 1 clove for marinade;
• bay leaf – leaf for marinade;
• sugar – 6 teaspoons for marinade;
• eggs – 3 chicken;
• salt – 6 teaspoons for marinade;
• khmeli-suneli - half a teaspoon;
• bell pepper – 1 pc.;
• laurel – 3 leaves.

Preparation:

1. To make the dish especially tasty and tender, you need to marinate the meat and keep it in the refrigerator for 12 hours.
2. Prepare a bowl. It should be dry and high.
3. Use products for marinade. Add sugar. Pour in the tomato paste and add salt.
4. To fill with water.
5. Cut the garlic, throw it into the water.
6. Place laurel.
7. Mix.
8. Rinse the breasts. Slice. Place in marinade.
9. Place in the refrigerator.
10. Get it the next day.
11. No marinade needed.
12. Spice up. Throw in the laurel.
13. Peel the bulbs. Chop. Cubes are suitable for cooking.
14. Chop the pepper.
15. Crush the garlic in a garlic press, remembering to remove the peel.
16. Now you need a heated frying pan.
17. Add oil. Place the breast.
18. After a quarter of an hour, add the onion. Put in the oil. Put it out.
19. After about eight minutes, chop the tomatoes. Add to the pan.
20. Then bell pepper, cilantro, garlic, suneli hops.
21. Pour in the eggs and stir quickly.
22. Simmer for a couple of minutes.
23. Remove the bay leaf and serve.

Chicken breast with coriander

Like all Caucasian food, this dish is rich in spices and, despite the unusual spiciness for our cuisine, it turns out very tasty.

Ingredients:

• chicken breast – 1.4 kg;
• salt;
• tomato – 1.1 kg;
• cilantro;
• onion – 4 large onions;
• garlic – 10 cloves;
• potatoes - 4 medium tubers;
• coriander – 2 teaspoons ground;
• parsley – 25 g fresh;
• black pepper – 1 teaspoon;
• red pepper – 1 teaspoon.

Preparation:

1. Chop the breast. Fry. The pieces should be golden but slightly undercooked.
2. Leave the juice that is released during the process; it will be needed later.
3. Remove the husks from the bulbs. Chop the onion. Send to the chicken. Put it out.
4. Pour boiling water over the tomatoes. This procedure will help you remove the skin easily. Clear.
5. Shred. Take a colander and grind. Using a blender is not recommended.
6. Pour tomatoes over chicken. Mix.
7. When it boils, pour in the juice from the chicken. Mix.
8. Peel the potato tubers. Slice. You will need large slices. Boil for eight minutes in a separate container.
9. Get it. Send to meat.
10. Simmer for a quarter of an hour. Add salt.
11. Sprinkle coriander.
12. Squeeze the garlic. Use garlic.
13. Chop the greens. Place in a dish.
14. Add remaining spices. Stir.
15. Simmer for half an hour.

With mushrooms

Georgian chicken turns out delicious with the addition of mushrooms.

Ingredients:

• tomato paste – 5 tbsp. spoon;
• chicken fillet – 950 g;
• parsley – 30 g;
• water – 530 ml;
• onions – 3 pcs.;
• hops-suneli - 2 tbsp. spoons;
• garlic – 4 cloves;
• champignons – 170 g.

Preparation:

1. Coarsely chop the offal.
2. Place in a frying pan. Add oil.
3. Fry.
4. Remove skins from onions. Chop.
5. Place in a separate frying pan.
6. Pour in the oil. Fry.
7. Chop the mushrooms. Throw to the onion. Add tomato paste. Pour in water. Put it out.
8. Transfer gravy to chicken. Add some salt.
9. Pour in suneli hops.
10. Wait an hour.
11. Chop the parsley.
12. Place in a dish.
13. After eight minutes, place into serving bowls, adding chopped garlic.

With the addition of walnuts and tomatoes

Try adding nuts to traditional products, and your guests will enjoy the amazing flavor of the holiday dish.

Ingredients:

• thighs – 6 pcs. chicken;
• greenery;
• onions – 2 pcs.;
• pepper;
• carrot – 1 pc.;
• salt;
• bell pepper – 1 pc.;
• khmeli-suneli;
• tomatoes – 3 pcs.;
• ground paprika;
• nuts - half a glass of walnuts;
• garlic – 5 cloves.

Preparation:

1. Place the thighs in a frying pan. Add oil. Fry.
2. Add some salt. Add pepper.
3. Transfer to a deep heatproof container.
4. You will need onions in half rings. Clear. Shred.
5. Place in a chicken skillet. Fry.
6. The carrots need to be finely chopped. Chop and add to the onion.
7. Chop the bell pepper. Best in cubes. Place in a frying pan. Put it out.
8. Grind the nuts.
9. Crush the garlic.
10. Add nuts, garlic, and spices specified in the recipe to the onion.
11. Add some salt.
12. Mix.
13. Set the oven to 200 degrees.
14. Pour the roast onto the thighs.
15. Cover with a lid. You can use foil.
16. Transfer to oven.
17. Simmer for half an hour.
18. Chop the greens. Take out the dish. Sprinkle with herbs.

How to cook Georgian chicken with wine

Try cooking Georgian-style chicken chakhokhbili with wine, which will add a unique taste and aroma.

Ingredients:

• onions – 6 heads;
• ground black pepper;
• chicken - carcass;
• sea ​​salt;
• tomato – 5 pcs.;
• cilantro – 30 g;
• wine – 130 ml dry white.

Preparation:

1. Cut up the washed carcass.
2. Chop the peeled onion.
3. Place in a frying pan in which the oil has been heated. It is better to use healthier olive oil.
4. Fry.
5. Place onion and chicken in a tall container.
6. Pour in the wine.
7. Simmer for about an hour.
8. The taste of the dish greatly depends on the tomatoes. Choose large, mature varieties that are not damaged. Pour boiling water over it. Remove the skin.
9. Slice, then mash.
10. Send to the chicken.
11. Chop the cilantro. Pour into a dish.
12. Add some salt.
13. Add spices. Mix. Darken.

With potato

Chakhokhbili turns out even more nutritious and richer if you add potatoes to the composition.

Ingredients:

• potatoes - 3 tubers;
• salt;
• onion – 1 pc. onion;
• hops-suneli – 1 teaspoon;
• tomato – 4 pcs.;
• dill – 35 g fresh;
• chicken - carcass;
• pepper – 1 pc. Bulgarian;
• parsley – 35 g fresh;
• lemon – 0.5 pcs.;
• butter – 35 g butter;
• garlic – 5 cloves.

Preparation:

1. Rinse the carcass. Take a paper towel. Dry. Chop.
2. Transfer to a salad bowl.
3. Remove skins from garlic and bulbs. Chop. You will need cubes.
4. Cut the tomatoes into cubes.
5. Cut the stem off the pepper. Cut out the seeds. Shred.
6. Peel the potato tubers. Cut.
7. Squeeze the juice from a lemon.
8. Wash the greens and chop them.
9. Take a cauldron.
10. Add butter.
11. Melt.
12. Add onion. Fry. Transfer to a plate.
13. Place the chicken in the cauldron. Put it out.
14. When the juice comes out, pour into a mug.
15. Fry the meat. It should take on a golden hue.
16. Return the onion.
17. Pour in the juice.
18. Place garlic.
19. Fry for five minutes.
20. Place all vegetables, spices and salt.
21. Pour in chicken juice.
22. Sprinkle with chopped herbs.
23. Mix. Simmer for a quarter of an hour.
24. Serve in separate plates; it’s more convenient to spoon out.

Ingredients:

• tomato juice – 270 ml;
• eggplant – 1 pc.;
• pepper;
• chicken – 700 g breast;
• salt;
• parsley – 20 g dried;
• spice mixture;
• garlic – 3 cloves;
• vegetable oil – 110 ml;
• onion – 1 onion.

Preparation:

1. Wash the breast. Slice.
2. Place in a frying pan.
3. Fry for five minutes.
4. Slice the eggplant. First in circles, and then into four parts each circle. Do not cut off the peel.
5. Remove the skins from the onion and garlic. Slice.
6. Pour sunflower oil into the chicken. Add eggplant.
7. After 10 minutes, add garlic and onion.
8. Add some salt. Stir.
9. Pour in tomato juice.
10. After a quarter of an hour, sprinkle with spices and parsley. Mix. Serve.

Cooking a Georgian dish in a slow cooker

By cooking in a slow cooker, you save vitamins and get a valuable dish.

Preparation:

• chicken – 1500 g;
• salt;
• onion – 4 onions;
• cilantro – 20 g;
• semi-sweet wine – 125 ml red;
• oil – 1 tbsp. spoon of butter;
• tomato – 5 pcs.;
• hops-suneli - 1 tbsp. spoon;
• hot red pepper – 1 pc.;
• basil – 20 g;
• garlic – 5 cloves.

Preparation:

1. Wash the chicken. Chop.
2. Pour boiling water over the tomatoes. Remove the skin. Slice. Small cubes will do.
3. Peel the onion. Shred. We need half rings.
4. Rinse the greens. Dry with a paper towel. Chop.
5. Peel and chop the garlic.
6. Cut the stem off the pepper, remove the seeds and cut into pieces.
7. Throw everything you have prepared into the bowl.
8. Add hops-suneli and salt.
9. Put butter. Pour in the wine.
10. Set to “Extinguishing” mode.
11. Select time 90 minutes.

If you want to learn how to cook chicken chakhokhbili according to traditional recipes, then this article is for you. Chakhokhbili is a poultry stew, a national Georgian dish. Real chakhokhbili used to be prepared from wild pheasant, but now from more affordable poultry, such as chicken. When preparing this dish, no vegetable oil is used, but a variety of spices can be used. Chakhokhbili should be served with mild side dishes.

• To cook chakhokhbili, it is better to use a saucepan or frying pan with a deep bottom.
• Add spices at the very end of cooking chakhokhbili, otherwise the finished dish will be bitter.
• To make the dish more sour, you can add a little dry wine to it.
• “Proper” chakhokhbili is prepared without adding water, exclusively in vegetable juice. But if there is not enough liquid, you can add a little boiling water - this will not harm the dish.
• If you use low-fat, you can fry it in sunflower oil.

Chicken chakhokhbili “classic”

Ingredients (for 6 servings):

• leg or chicken – 1.5 kg;
• carrots – 2 pcs.;
• onions – 3 pcs.;
• tomatoes – 3 pcs.;
• tomato paste – 3 tbsp. l.;
• dry red wine – 1 glass;
• lemon – 1 pc.;
• greens: basil – 1/2 bunch; parsley – 1 bunch; cilantro – 1 bunch;
• salt - to taste;
• spices (red pepper, coriander, bay leaf, suneli hops).

Preparation:

1. Wash the legs (if chicken, cut them into portions), leave the skin and fat.
2. Cut vegetables into large pieces (carrots and onions).
3. Place the frying pan over high heat, heat it up, and then lower the heat.
4. Place the leg or chopped chicken in a frying pan and fry until crusty.
5. Remove the meat from the pan and fry the vegetables in it.
6. Place the meat and vegetables in a saucepan or deep frying pan, and simmer covered for 15-20 minutes over low heat.
7. Then add spices, salt, wine and tomato paste.
8. Scald the tomatoes with boiling water and peel them, cut them and add them to the frying pan with the meat.
9. Simmer the dish for 30 minutes.
10. Once cooked, sprinkle with herbs and serve with lemon wedges or lemon juice.

Chakhokhbili with chicken and potatoes

Ingredients (6 servings):

• leg or chicken – 1.5 kg;
• garlic – 3-4 cloves;
• onions – 2 pcs.;
• potatoes – 5-6 pcs.;
• salt - to taste;
• spices (bay leaf, dill - 1 bunch, parsley 1/2 bunch, suneli hops, mint - several leaves, paprika powder);
• sunflower oil.

Preparation:

1. Wash the legs (if chicken, cut into portions), sprinkle the meat with spices and leave them to soak for 15 minutes.
2. Heat a frying pan over high heat. Then reduce the heat and fry the chicken, turning it often, until a crust appears. You need to fry without oil! Then transfer the chicken to a saucepan and pour the remaining juice into a bowl.
3. Cut the potatoes and onions into large slices, chop the garlic very finely or pass through a press.
4. Pour sunflower oil into a saucepan and fry the chicken for 10 minutes, then add the onion and fry for another 5 minutes.
5. Pour boiling water over the tomatoes, remove the skin and chop.
6. Add tomatoes and potatoes to the meat, stir, and simmer for 20 minutes.
7. Finely chop the greens, add salt, add spices and a little garlic to the meat. Simmer for another 5 minutes.
8. Add the remaining garlic and ground pepper to the juice that remains after frying the meat.
9. Before serving the dish, pour the sauce over it.

Chakhokhbili with chicken and eggplant

Ingredients:

• chicken or legs – 1.5 kg;
• large tomatoes – 4 pcs.;
• small chili pepper – 1 pc.;
• garlic – 3 cloves;
• small eggplants – 2-3 pcs.;
• salt - to taste;
• spices (hops-suneli - 1 tbsp, several sprigs of cilantro, basil, ground red or black pepper).

Preparation:

1. Cut the eggplants into large cubes, sprinkle with salt and leave for 20 minutes, then rinse with cold water.
2. Wash and cut the chicken into portions (or legs), dry with napkins or a towel.
3. Heat a frying pan over high heat, reduce the heat and fry the chicken, turning it often until a crust appears; then put the chicken in a saucepan where you will prepare the dish, and pour the juice into a separate plate.
4. Pour boiling water over the tomatoes, peel them, and chop them finely.
5. Add chopped tomatoes to chicken.
6. Cut the onion into rings and fry in chicken juice (do not use oil!) in a separate frying pan until golden brown.
7. Also fry the eggplants in the same chicken juice for about 5 minutes.
8. Add the onions and eggplants to the saucepan with the meat and tomatoes and simmer for about 30 minutes.
9. Crush the garlic, finely chop the chili pepper, finely chop the herbs and add it all to the meat; also add spices and salt to taste and simmer for another 5 minutes.
10. Turn off the heat and leave the dish for 5-7 minutes so that all the juices are thoroughly absorbed into the meat.

Chakhokhbili is a traditional Georgian dish and can be prepared according to the classic recipe. But don’t forget to use your imagination, because by adding different spicy spices or experimenting with vegetables, the dish will become even tastier. Chakhokhbili is usually served separately, but can be served with boiled potatoes or porridge. The main thing is that the side dish does not interrupt the spicy taste of chakhokhbili.