Chicken with potatoes in the oven in Georgian style. Real Georgian chakhokhbili with potatoes

03.11.2019

When a person realizes all the harmful consequences of a bad habit, he makes a decision. In this case, two problems arise: how to survive nicotine withdrawal and how not to gain excess weight. will tell you what you need and can eat and drink to help you survive the smoking cessation syndrome, as well as about the diet, which is indicated after you have parted with a cigarette. In this article, you will learn how to eat right, what foods should be preferred so as not to gain excess weight. After all, many ex-smokers know that when you quit smoking, you get fat. However, this can be avoided if you follow the dietary rules and eat the right products... You now have an important task to quit smoking and not get better.

1. Proper nutrition to help you survive nicotine withdrawal

Smoking cessation syndrome

The first days of quitting smoking become the most difficult, when the so-called withdrawal occurs, which is accompanied by very unpleasant sensations. Withdrawal, as it is scientifically called smoking cessation syndrome. Due to a strong desire to smoke, a person becomes extremely irritable, experiencing serious discomfort.

Signs of a worsening condition may include the following symptoms:

Headache;
Sleep disturbance;
Shortness of breath and cough;
General weakness and weakness;
Weakening of concentration and attention;
Pressure surges;
Depression;
Hand tremor.

Especially strong withdrawal symptoms of smoking cessation are manifested in those who are used to smoking a large number of cigarettes per day - 2 or more packs per day. Although the symptoms are temporary (they will go away within a few weeks), a "massive attack" of side effects can negate the noble urge to quit smoking. To prevent this from happening, you need to help your body cope with this ailment and nutrition plays a significant role here. Simple products help to quickly remove nicotine from the body, fill it with missing vitamins, strengthen it and significantly alleviate all the unpleasant phenomena associated with giving up cigarettes. What should be the food for quitting smoking?

What drink

Pure drinking non-carbonated water

The drinking regime should be intensified, since water will help cleanse the blood from nicotine residues. If you parted with a cigarette in winter, then the amount of liquid you drink per day should be 1.5-2 liters, and in summer this figure should be even higher - 2-2.5 liters. You should always have a bottle of clean drinking water with you in order to quickly suppress an attack of nicotine cravings - a few small sips will be enough.

Natural juices

To restore the vitamin balance disturbed by smoking, it is good to drink freshly squeezed fruit and vegetable juices... Especially useful are carrot and apple, or a mixture of these two juices.

Coffee

Coffee will help with low blood pressure, loss of energy, headaches and dizziness, which appeared as a result of a sudden stop from cigarettes. But you should not abuse this drink, it is recommended to drink no more than 3 cups of freshly ground (not instant!) Coffee per day. However, if you are used to smoking a cigarette over a cup of coffee, then you will have to give up this method of restoring strength. Otherwise, you will immediately want to smoke a cigarette after the coffee. In this case, along with quitting smoking, it is better for you to stop drinking and coffee for a while. Chicory root can be used as a coffee substitute and as a source of vitamins to support the body.

Herbal teas

Liver and meat. Another important vitamin for the lungs weakened by smoking is B6. Scientists have found that a lack of this vitamin can lead to the development of lung cancer.

To replenish the body with vitamin B6, eat: meat (especially liver), beans, bananas. Take a look at broccoli, it contains a unique substance called sulfarans, which prevents lung cancer.

Aligning the acid-base balance

Smoking is associated with a constant acid attack on the body. To make it easier to endure its absence, you can, as it were, deceive the body, start eating foods containing nicotinic and oxalic acids.

Products containing nicotinic acid help you quit smoking faster. Many cereals, especially whole grain buckwheat, contain niacin. This is far from the only product that includes the latter. Nicotinic acid is found in: meat and fish, milk, wholemeal bread, and legumes. In addition, it is found in almost all vegetables and fruits: potatoes, tomatoes, eggplants, bell peppers, etc.

Products containing oxalic acid. Another acid that can help cope with nicotine addiction is oxalic acid. To do this, eat: sorrel, spinach, apples.

Products for the normalization of intestinal microflora... Lactic acid products of low fat content will help to normalize the intestinal microflora: cottage cheese, kefir, fermented baked milk, acidophilus, yogurt. If we talk about milk itself, then it is also very good to drink it during this period. Heavy smokers are well aware that a glass of milk, drunk shortly before smoking, distorts the taste of the cigarette when smoking, it becomes nasty. In this regard, it can be considered that milk discourages smoking.

Boost your metabolism

Apple vinegar. You need to pay attention to foods that speed up metabolism, i.e. burning of adipose tissue in the body. Useful natural Apple vinegar... You can season salads with them, or dilute 1 tablespoon in a glass of water and drink before meals. You can read more about how to use apple cider vinegar for health benefits and weight loss.

Sports and activity

Exercise is another important aid in quitting smoking and getting better. Now that you don't have to spend money on cigarettes, spend it on purchasing a gym membership. Being physically active throughout the day will keep you from gaining excess weight. It is important for you to try to stay in the same shape as before smoking. Sports activities will play a positive role: they will charge you with energy, distract you from thinking about smoking, and help you quickly remove nicotine from the body. Even if you gain a little after quitting smoking, regular exercise will still work, and you will bounce back much faster. You need to weigh yourself every day to keep your weight under control.

Even walking instead of taking public or private transportation will help you burn extra calories. Use every opportunity for movement - you live on the top floors, replace the elevator ride with walking on stairs. Any sports that can be easily practiced at home or outdoors are encouraged: running, dancing, jumping rope, spinning on a disc, brisk walking.

Get a dog, you need to walk it on the street regularly several times a day, and new worries about your beloved pet will distract you from the obsessive thoughts of smoking.

I suggest you watch the video "Allen Carr - easy way quit smoking. "

Reasons for weight gain after quitting smoking

Why do you gain weight quickly when you quit smoking? There are many explanations for this phenomenon. One of them concerns the synthesis in the body of special substances of endocannabinoids, which are involved in the formation of appetite. They are synthesized from cellular phospholipids in response to stimulation of the food centers of the brain and are responsible for the sensation of pleasure. The role of pathogens is often played by smoking tobacco and the toxins it contains. Quitting smoking becomes a signal to the body to look for new pathogens, without which the emotional state worsens. In this case, an adequate substitute for tobacco nicotine becomes tasty food... And if you quit smoking, but compensate for this kind of stress for the body with gastronomic excesses, then you will hardly be able to avoid weight gain after a sharp quit smoking.

We often recover from smoking cravings after quitting smoking. Under the influence of nicotine, the level of glucose in the blood increases. By giving up the habit of elevating, we can provoke hypoglycemia, to which the brain responds with alarming signals about the risk of an energy crisis. Such signals are manifested by the feeling of a strong desire to eat. And it is fast carbohydrates that solve the problem of hunger, but become the reason why a former smoker gains weight.

Often women are afraid of giving up cigarettes, referring to the experience of a friend: she gained weight by quitting smoking, and I will gain too. In this case, you need to remember that body weight can be gained and decreased for everyone in different ways, depending on the metabolic rate. Toxic substances from tobacco smoke can speed up metabolic processes in some people, and if you quit smoking, they slow down. But such fluctuations are very individual. If one person quits smoking and gains weight, then for another, the consequences of quitting cigarettes may not appear at all.

Ways to prevent weight gain

Maintaining weight after quitting smoking is not difficult for those who are aware of the risk of gaining weight and prepare in advance to prevent it. To do this, you will have to reconsider some habits.

Steps to prevent weight gain while quitting smoking

Reduce the amount of carbohydrates in the menu	If a few days before the alleged rejection of cigarettes give up sweets, then the body will quickly adapt to a decrease in blood glucose levels.
Give up alcohol	Strong alcohol interferes with self-control when the hand habitually reaches for a cigarette
Reconsider drinking regimen	The amount of free liquid is brought to 2 liters per day in order to quickly neutralize the accumulated nicotine toxins
Prepare pleasant, nutritious snacks	The habit of regular smoke breaks can be replaced by a similar craving, something to chew: let it be pieces of meat, jamon, nuts, grain breads that will satisfy your appetite and will not add carbohydrates
Develop an exercise program	Frequent long walks in the fresh air, running, dancing will not only distract from the desire to smoke, but also increase calorie consumption
Come up with a non-nutritive substitute for a traditional morning coffee cigarette	The first morning cigarette and coffee is the most persistent habit of smokers. Try replacing your cigarette with a slice of your favorite cheese or ham

It is worth giving up the usual smoke breaks, as the sensitivity of taste buds, lost from the action of nicotine, begins to recover quickly. People who quit smoking often talk about how difficult it is not to be seduced by the mouthwatering smells of food that you start to smell all over the place. Make it a rule for yourself to have hearty breakfasts, lunches and dinners with good portions of meat and vegetables. Proteins and vegetable fiber Provides a feeling of fullness and discourages weight gain from occasional high-calorie snacks.

Weight loss rules after giving up cigarettes

Is it possible to lose weight if you have not been able to cope with the weight gain while quitting smoking, and what to do with the rapidly growing body weight - such problems concern many former smokers. Internet forums with descriptions of different diets are full of questions about the fact that a woman quit smoking and quickly recovered how to lose weight now. However, severe dietary restrictions with fasting can greatly disrupt metabolic processes, which have already suffered from nicotine intoxication. It is necessary to take into account when a person quit smoking: if 1-2 weeks have passed, then the exchange slowed down a little, without receiving tobacco incentives. If at this time you provoke a sharp increase in pills, fasting or refusal to eat, you can cause health irreparable harm... Losing weight after quitting smoking and not losing health is possible only by combining a reasonably calculated diet and physical activity.

The solution to the problem of how to quit smoking and lose weight is practically no different from a similar request for nonsmokers: the number of calories consumed should be less than consumed. In order to lose weight and no longer gain weight, you need to draw up a diet plan in which at least 5-6 meals with your favorite dishes from lean meat, fish, vegetables will be clearly prescribed. These foods do not contain a lot of calories, but they satisfy the appetite and allow you not to gain weight even from solid portions.

Those who want to lose extra pounds should forget about seasonings and spices, stewed and fried dishes with a rich taste. They stimulate appetite and promote overeating. Those who do not forget to drink plenty of water lose weight well. It removes not only accumulated nicotine from the body, but also harmful toxins that are formed from the intense combustion of calories. It is impossible to lose weight without good physical activity, which helps to waste energy and cleanses the bronchi and blood vessels from accumulated toxins.

Chakhokhbili is a national Georgian dish made from poultry. A feature of this dish is that before stewing, the meat is fried almost in a dry frying pan and then stewed in a thick vegetable sauce without adding water. The meat turns out to be incredibly juicy, tender and aromatic. This dish is perfect for hearty lunch... It is usually served like independent dish without any side dish. But by adding potatoes to it, you can, without much difficulty or time-consuming, feed a large family deliciously, and I am sure that everyone will be satisfied and well-fed.

For cooking chakhokhbili with potatoes in the oven, prepare necessary ingredients by the list.

Wash the chicken thoroughly both outside and inside. Cut into portions. Fold into a deep bowl, salt, season with black pepper, mix thoroughly and leave for 10 minutes.

Preheat a skillet and place the pieces of meat on the fat side. If the meat is too lean, you can add a little vegetable oil.

Turning over, fry the meat until golden brown on all sides.

Make cross cuts on the tomatoes. Pour boiling water over and leave for 1 minute.

Then remove the skin and cut into small cubes.

Peel vegetables. Remove the stalk and seeds from the pepper, cut the pepper into medium-sized cubes. Chop the garlic. Dice the onions.

Transfer the fried meat to a cauldron or a thick-walled pan, add onions, garlic, Bell pepper and tomatoes. Add salt to taste. Close the cauldron with a lid and simmer for 15 minutes over low heat.

In a frying pan with a little oil, fry the onion until golden.

Put it in a cauldron and continue stewing for another 30 minutes.

At this time, peel and chop the potatoes coarsely. If the potatoes are small, you don't need to chop them at all.

Place it with the meat when it's done. Add salt to taste.

Cover the cauldron with a lid and send the chakhokhbili with potatoes to the oven, preheated to 180 degrees, for 30 minutes.

A fragrant dish with a soft and juicy meat, with crumbly and tender potatoes ready.

Before serving, it must be gently mixed and placed on plates. Shake with chopped cilantro or green onions if desired.

Bon Appetit. Cook with love.

If you want to know how to cook chicken chakhokhbili according to traditional recipes, then this article is for you. Chakhokhbili is a poultry stew, a national Georgian dish. The real chakhokhbili used to be prepared from wild pheasant, but now from more affordable poultry, such as chicken. When preparing this dish, do not use vegetable oil, but you can use a variety of spices. Chakhokhbili should be served with mild side dishes.

To cook chakhokhbili, it is best to use a deep-bottomed saucepan or pan.
Add spices at the very end of cooking chakhokhbili, otherwise ready meal will taste bitter.
To make the dish more sour, you can add a little dry wine to it.
"Correct" 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 are using lean chicken, you can fry it in sunflower oil.

Chakhokhbili "classic" chicken

chicken legs or chicken - 1.5 kg;
carrots - 2 pcs.;
onions - 3 pcs.;
tomatoes - 3 pcs.;
tomato paste - 3 tbsp. l .;
red dry 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).

Wash the legs (if the chicken is cut for portions), leave the skin and fat.
Cut vegetables into large pieces (carrots and onions).
Put the frying pan on a high heat, heat it up, and then reduce the fire.
Place the legs or diced chicken in the skillet and fry until crisp.
Put the meat out of the pan and fry the vegetables in it.
Transfer the meat and vegetables to a saucepan or deep frying pan, and covered with the carcass for 15-20 minutes over low heat.
Then add spices, salt, wine and tomato paste.
Scald the tomatoes with boiling water and peel them, cut and add to the pan to the meat.
Carcass dish for 30 minutes.
After cooking, sprinkle with herbs and serve with lemon wedges or lemon juice.

Chakhokhbili with chicken and potatoes

chicken legs 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, 1/2 bunch parsley, suneli hops, mint - a few leaves, paprika in powder);
sunflower oil.

Wash the legs (if the chicken is cut into portions), sprinkle the meat with spices and leave to soak for 15 minutes.
Preheat a skillet over high heat. Then turn the heat down and fire the chicken, turning it frequently, 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.
Cut the potatoes and onions into large slices, chop the garlic very finely or pass through a press.
Pour sunflower oil into a saucepan and fry the chicken for 10 minutes, then add the onion and fry for another 5 minutes.
Pour boiling water over the tomatoes, remove the skin, chop.
Add tomatoes and potatoes to the meat, stir, and carcasses for 20 minutes.
Finely chop the greens, add to the meat, salt, add spices and a little garlic. Carcass for another 5 minutes.
Add the remaining garlic and ground pepper to the juice left after frying the meat.
Before serving the dish, fields it with sauce.

Chakhokhbili with chicken and eggplant

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

Cut the eggplants into large cubes, sprinkle with salt and leave for 20 minutes, then rinse with cold water.
Wash and cut the chicken into portions (or legs), dry with napkins or towels.
Heat a frying pan over high heat, reduce the heat and fry the chicken, often turning over until a crust appears; then put the chicken in a saucepan where you will cook the dish, and pour the juice into a separate plate.
Pour boiling water over the tomatoes, peel them off, chop finely.
Add chopped tomatoes to the chicken.
Cut the onions into rings and fry the chicken (do not use oil!) In a separate skillet until golden brown.
Also fry the eggplants in the same chicken juice for 5 minutes.
Add onion and eggplant to a saucepan with meat and tomatoes, carcass for about 30 minutes.
Press down the garlic, finely chop the chili peppers, finely chop the herbs and add all this to the meat; also add spices and salt to taste and simmer for another 5 minutes.
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 classic recipe... But do not forget about imagination, because adding different spicy spices or experimenting with vegetables, the dish will become even tastier. It is customary to serve chakhokhbili separately, but it can be served with boiled potatoes or cereals. The main thing is that the side dish does not interrupt the spicy taste of chakhokhbili.

amazingwoman.ru

Chakhokhbili from chicken and potatoes

You can cook a lot of chicken delicious dishes, but none of them can compare with the chakhokhbili made from chicken and potatoes. Of such the most tender meat stewed with vegetables and herbs, you have not tried it yet.

INGREDIENTS

Chicken 1 Piece
Onions 1-2 Pieces
Tomato 3 Pieces
Bulgarian pepper 1 Piece
Lemon 0.5 Pieces
Garlic 3-4 Cloves
Potatoes 2-3 Pieces
Butter 100 Grams
Fresh greens 50 grams
Spices To taste
Salt To taste

To prepare chakhokhbili, we need a cauldron or a saucepan with thick walls. Put butter in a cauldron and melt it.

Cut into cubes onion and fry it in oil until soft.

Then the onions must be transferred to a plate along with the oil.

Cut the chicken into portions, rinse and put in a cauldron.

We cover the cauldron with a lid and simmer the chicken over low heat for 5 minutes, then carefully drain the resulting juice (we still need it). Now we make the fire more and fry the chicken from all sides until golden brown.

Then we shift the onion and butter into the cauldron, add the juice of half a lemon and chopped garlic. Fry everything over high heat for 5 minutes.

While everything is fried, we finely chop the tomato, pepper and potatoes. We put vegetables in a cauldron, add chicken juice, salt and spices. We cover the cauldron with a lid and simmer for 10 minutes over medium heat, at the very end add chopped greens. After about 5 minutes, the fire can be turned off, and the chakhokhbili can be put on plates. Bon appetit, everyone!

povar.ru

Chakhokhbili from chicken and potatoes. Chakhokhbili from chicken with potatoes in a slow cooker

Even those who have not yet been to the Caucasus have probably tried something of the Georgian dishes. The words "tkemali", "khachapuri" or "satsivi" warm the souls of people all over the world. And those who have already appreciated the delights of Caucasian cuisine should try chakhokhbili - chicken, potatoes, onions and other vegetables. Do not think that you will get the usual, familiar chicken stew. Herbs and spices will make the dish unique, aromatic and original.

To get the correct chakhokhbili from chicken (with or without potatoes), remember the main thing: you need to fry the bird dry. No oil and grease! Firstly, this roasting gives a completely different taste, very different from the usual one. Secondly, you don't have to worry about the fat content of the carcass - all that is superfluous will go away when frying. That it turns out to be too dry is also not a reason for excitement, since extinguishing is expected later.

Second rule: onions are required, and in large quantities. What else will the chicken chakhokhbili be prepared with - with potatoes, tomatoes, carrots, eggplants or beans - depends on the cook's flight of imagination. There are no restrictions here.

And the third is the seasonings. Saffron, pods will be indispensable hot pepper, garlic, of course, hops-suneli and bay leaf. However, it is not forbidden to replenish the list with other herbs, if only they are combined with each other. Often the recipe includes walnuts - and the sauce is thicker and the smell is richer.

Real Georgian recipe

The classic chicken and potato chakhokhbili is not cooked. However, if you want, you can add it, you won't spoil the dish with it. Half of the chicken is taken without fail 2 large onions, 3 cloves of garlic, a few tomatoes and spices - many and different. If you prefer chicken thighs, thick bones must be cut out of them; if all parts of the carcass are taken, they are simply chopped coarsely.

Separately fried on vegetable oil onions, cut into halves or quarters of rings. In another (dry) frying pan, lay the chicken pieces skin side down and fry until a beautiful blush. Then the slices are turned over; onion is laid on top of them, and all this is poured with a sauce of mashed tomatoes, garlic and spices. If you like chicken and potato chakhokhbili, at this stage, before adding the sauce, coarsely chopped potatoes are also laid (4 not very large things). Then the container is covered with a lid and left to simmer for 20 minutes. Greens, chopped not finely, can either be added to the sauce or served separately, for sprinkling. You can eat!

Multicooker recipe

This useful kitchen unit is good because you can quickly cook almost any dish in it, including dishes. national cuisines... In particular, chakhokhbili made from chicken and potatoes in a multicooker is made without any particular difficulties and is not inferior in taste to that prepared in a traditional way. The ratio of products is the same as in the previous recipe. The cut carcass is quickly roasted using the fry or bake mode. Then the onion is added and brought to transparency. Next, potatoes are placed in the bowl, which should also be fried. After it, grated or cut into small cubes tomatoes are introduced, the unit switches to stewing and the time is set to 1 hour. 10-15 minutes before the end, herbs and spices are added, and when the process is over, crushed garlic. When all the ingredients are collected, the multicooker is set to the heating mode for a quarter of an hour. Everything!

All kinds of additions

There are many options for cooking chakhokhbili from chicken and potatoes. The recipe in a slow cooker can be diversified, for example, with bell pepper. For the same half-cookers, pieces 4-5 will go. Add pepper immediately after the onion, before the potatoes, and fry for ten minutes.

The option with mushrooms is no less interesting. With the same amount of chicken, they take 300 grams. Processing can be different: either fry with onions and put on a browned bird, or add at the same time with potatoes and cook everything together.

The use of green beans will also be classic. If you bought fresh, add it with the potatoes; if you got canned food, add at the same time as tomatoes. And in fact, and in another case, it turns out very tasty.

Wine recipe

A very interesting way of cooking chakhokhbili from chicken and potatoes in a slow cooker using wine. In principle, all actions are similar to the previous recommendations, however, at the stage of loading tomato puree, another half glass of wine is poured into the bowl. Moreover, unlike most recipes with its use, this requires not red, but white, and also semi-sweet, not dry!
To discourage possible excessive sweetness, more hot pepper, the amount of garlic, herbs and spices increases. A nuance is also the fact that hot peppers are supposed to be cut into strips - in most Georgian dishes it is present entirely, even with a tail and seeds. This chakhokhbili works especially well with the addition of bell pepper, but this ingredient is at your discretion.

Unusual option

It works out great with wine, but if you don't like cooking with it, pay attention to replacing it with yogurt. Naturally, you need to buy unsweetened and always natural, not powdered. The beginning is standard, up to the filling of the bowl with finely chopped or pureed tomatoes. Before the introduction, they must be mixed with yogurt until smooth. Another note: in order to cook chakhokhbili from chicken and potatoes in a slow cooker according to this recipe, the stewing mode is set not for an hour, but for an hour and a half - the effect of tomatoes is noticeably softened by the presence of yogurt. You can also express your personality by adding greenery. You can add herbs to the sauce - but then they will soften a lot, since the cooking time is increased. You can add them a quarter of an hour before cooking - if you want the whole dish to be saturated with the smell. It is permissible to put greens already in the finished dish if you like them to remain juicy.

Separately, we note that this way you can cook not only chakhokhbili from chicken and potatoes, but also with other vegetables or without them at all, only with onions.

Chakhokhbili in the oven

Do you like it to be faster and with less fuss, but have not yet had time to buy a multicooker? Think about availability oven... It can also be very useful for preparing a variety of Caucasian dishes. So, it is much easier to cook chakhokhbili from chicken and potatoes in the oven than in a frying pan, and you can still do something else in parallel. The beginning is standard: the chicken is chopped and fried dry, the onion is chopped (here you can finely, although it will be juicier with the same half rings). The poultry is laid out on a baking sheet or in a wide low frying pan, covered with potato slices (they should not be fried here) and everything is covered with a layer of onions. The sauce is prepared as usual, but due to the fact that many ovens dry out the dish somewhat, it is recommended to add to tomato puree with spices and wine (as for a multicooker recipe). The stove is heated up to two hundred degrees, and the future chakhokhbili is placed in it. Cooking time depends on the characteristics of the oven; on average, it ranges from an hour to one and a half. And in this case, it is advised to put the greens at the very end, so that, on the one hand, it does not become sour, and on the other, it does not dry out from the heat.

Chakhokhbili in pots

It is more convenient to serve any dish in portions. For lovers of such a serving, we advise you to cook chakhokhbili from chicken and potatoes in pots. The calculation of products here will be somewhat different. For one dish, about one hundred grams of chicken, half an onion, one large potato and a tomato are taken. You can also season the dish with half a sweet pepper. A slice of garlic for each pot can be chopped, but it is also allowed to place it in its entirety. Each piece of chicken is fried without oil, all other ingredients are placed raw on top of the poultry: first onions and garlic, then potatoes, on top - pepper (if you haven't ignored it). Add salt, pepper, herbs and spices - and bake in the oven for an hour. It turns out delicious and without much labor costs.

No matter how you decide to cook chakhokhbili from chicken and potatoes (photo), the result will invariably delight you both in appearance and taste.

www.syl.ru

Chicken chakhokhbili - Georgian wine and oriental spices

Chakhokhbili is a traditional Georgian dish. It must include poultry and various vegetables. In taste and consistency, it resembles a stew more familiar to Russian cuisine.

Initially, only pheasant meat was added to chakhokhbili, which was considered the main highlight of the dish. Today, culinary specialists from different countries world add their ideas and fantasies to the original recipe, so in the menu of restaurants you can find chakhokhbili made from any kind of poultry, and chakhokhbili made from chicken is easy to prepare even for a home dinner.

Traditional Georgian chakhokhbili is fraught with little secret- before stewing, poultry meat is fried in a dry skillet without adding oil or other fats. After that, add to the dish tomato juice and aromatic spices. Garlic should be noted as one of the essential ingredients. Red wine is often used during cooking, which gives the dish a spicy taste and emphasizes its Caucasian roots.

Chakhokhbili is not usually served as a separate dish (except for the recipe that contains potatoes). Therefore, you should think about the side dish in advance. At home, almost any of them is suitable: cereals, pasta, etc. For a more aesthetic presentation, it is better to choose unusual varieties of rice or mashed potatoes.

Any greens are suitable for decoration: onions, parsley, basil, dill, cilantro.

Chicken chakhokhbili with red wine in a slow cooker

Chakhokhbili is difficult to name a simple dish- its preparation requires special attention and constant monitoring. A multicooker will help to cope with this task, which will save you from a long languor in the kitchen. At the same time, the chicken meat turns out to be tender and is well saturated with the sauce.

1.5kg of chicken legs;
4 onions;
6 tomatoes;
1 red pepper (hot!);
4 cloves of garlic;
1 bunch of basil
1 bunch of cilantro;
1 tbsp hops-suneli;
1 tbsp melted butter;
100ml of dry red wine;
Salt.

How to cook chicken chakhokhbili in a slow cooker:

1. Rinse and dry the legs well;

2. Scald the tomatoes with boiling water, remove the peel, finely chop the pulp;

3. Cut the onion into half rings;

4. Chop herbs and garlic;

5. Remove seeds and stem from pepper, cut into small cubes;

6. Put all prepared ingredients in a multicooker bowl, add spices and lightly salt;

7. Pour wine and melted butter;

8. Turn on the multicooker on the "Quenching" mode and leave for 1 hour 30 minutes.

Delicious chicken and potato chakhokhbili

If you add to traditional recipe also potatoes, then chakhokhbili will immediately turn into a full-fledged second dish, and you will not have to puzzle over how to prepare a side dish. The tomato gravy makes the potatoes especially tasty.

How to cook chicken and potato chakhokhbili:

1. Rinse the chicken, divide into portions;

2. Rub each piece with salt, sugar and spices. Leave to soak for 10 minutes;

3. Cut onion into half rings, potatoes - into large slices;

4. Pass the garlic through the garlic;

5. Preheat the pan. Without adding oil, put the chicken pieces on it and fry them for about 15 minutes, turning often;

6. Drain the juice that will let the meat into a separate container;

7. Pour sunflower oil into a frying pan and fry the chicken for another 10 minutes;

8. Add the onion to the meat, fry for 5 minutes;

9. Remove the skin from the tomatoes and grate on a coarse grater;

10. Rinse and grind the greens thoroughly;

11. Put the chicken pieces into a deep cauldron or rooster, add tomatoes and potatoes;

12. Stir and simmer for 20 minutes under a closed lid;

13. Pour greens, 1 clove of garlic and spices into the cauldron, leave for another 5 minutes;

14. In a container with the juice that remained after frying, add the rest of the garlic and pepper. Drizzle over the dish before serving.

Traditional Georgian chicken chakhokhbili

Hot Caucasian blood could not but be reflected in this dish. Aromatic spices and dry wine turns ordinary chicken into real delicacy.

½ chicken;
3 onions;
4 tomatoes;
100ml of dry red wine;
1½ tbsp tomato paste;
3 cloves of garlic;
10g butter;
1 tsp pepper adjika;
½ hour l hops-suneli;
½ hour l kondari;
1 tsp coriander;
3 sprigs of cilantro;
2 sprigs of dill;
2 sprigs of tarragon;
3 sprigs of parsley;
1 sprig of mint;
Salt.

How to cook chicken chakhokhbili in Georgian:

1. Rinse the chicken and chop it into medium-sized pieces;

2. Place them in a saucepan (preferably cast iron) and fry over medium heat without adding oil for 10 minutes;

3. Pour the juice obtained from the chicken into a separate bowl;

4. Finely chop the onion and add to the meat;

5. Throw a piece of butter into a saucepan and fry for another 10 minutes, uncovered;

6. Peel the tomatoes, cut into small cubes;

7. Add tomatoes, tomato paste, adjika, salt and wine to a saucepan;

8. Reduce the fire and extinguish for 20 minutes;

9. Chop all greens, add to the meat along with spices;

10. Cover with a lid, remove from heat and let the dish brew.

Now you know how to cook chicken chakhokhbili according to a recipe with a photo. Bon Appetit!

Chakhokhbili from chicken. Despite the exotic name, it doesn't require a lot of culinary skills. Oriental spices and unique Georgian recipes... To please a real family oriental cuisine, you need to take into account several nuances:

Before cooking meat, it should be fried in a skillet without any fat;
If you decide to add fresh red pepper to the dish, it is better to work with it with gloves;
You can not add tomato paste (or juice), limiting yourself to juice from fresh vegetables;
For chakhokhbili, both red and white wine are suitable, but always dry;
If you add wine, simmer the dish for another 3-5 minutes to evaporate the alcohol;
Cast iron dishes with high thick sides are best suited for chakhokhbili.

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Those who love to cook and eat tasty food will surely be surprised that, historically, chakhokhbili is a dish that was cooked without chicken and tomatoes. The recipe was strikingly different from the modern one.

Let's start with the main ingredients. Hohobi is a pheasant translated from Georgian. At the beginning of the 19th century, pheasant could be found with ease both in the market and in the farm. It was he who was the basis of the chakhokhbili.

The most famous “real” recipe is the description of the dish from the book by Barbara Dzhorzhadze. She suggested roasting the pheasant on a skewer, and frying the onions in a pan with a lot of butter. The pheasant was then covered with an onion pillow and flavored with barberry and pomegranate juice.

Unfortunately, today even natural pomegranate juice is hard to find. Therefore, the hostesses decided to replace it with tomatoes. The dish turns out to be approximately the same, but the color of the dish and its taste remain unchanged.

Chicken will act as a basis for preparing other variations of the dish, because pheasant is very difficult to get in modern life.

For cooking you will need:

chicken - 1 kg.;
tomatoes - 4 pcs.;
onions - 4 pcs.;
garlic - 1 head;
hops-suneli - 1 tsp;
salt to taste.

Cooking variation:

1. Cut the chicken into portions. They shouldn't be too small. This dish does not like "economy". If you do not have a full-fledged chicken carcass, then you can replace it with legs or thighs. They will also have to be cut into several parts.

2. Pour some oil into the skillet and place the pieces. The fire should be such that the chicken is fried, but not stewed. To increase the chances of "crusting", dip the skin with napkins before frying. This will evaporate the excess moisture and the poultry will begin to roast faster.

3. Cut the onion into half rings and send to fry with the chicken.

Some people prefer to fry the ingredients separately, but, as practice shows, there is no difference. Fry the onion until it becomes transparent.

4. We need tomatoes without peel. The dish is prepared quickly and it simply does not have time to boil. In order to quickly remove it, boil water and put in the tomatoes while still hot. Make cuts resembling "x" on them. After a few seconds, you will notice how the rind begins to curl up. You just have to gently pry it with a knife or gently handles (carefully, hot).

Cut the peeled tomatoes into large cubes and send to the bird with onions.

5. Season the resulting hop-suneli stew with garlic and salt. Cover and simmer for 30 minutes.

If desired, you can add fresh herbs to the dish.

It is better to do this before serving and on the plates. Do not put bread on the chakhokhbili. Replace it with lavash and the Georgian dinner will be remembered for a long time!

How to cook chakhokhbili in a slow cooker?

Wanting to cook the “real” chakhokhbili, we recommend that you refuse to cook it in a multicooker, since it will not be possible to fully fry the bird in it. But from the point of view healthy eating and the presence of contraindications (diseases of the gastrointestinal tract, cardiovascular), a multicooker is more suitable, because stews more easily absorbed by the body.

For delicious lunch you will need:

chicken - 1.5 kg. (the number of birds is calculated independently based on the needs and number of people);
tomatoes - 3 pcs.;
onions - 3 pcs.;
garlic - 1 head;
salt to taste;
bulgarian pepper - 1 pc.;
hops-suneli - 1 tsp.

Cooking variation:

1. Cut the chicken or poultry pieces into large pieces. Wipe dry with a tissue if desired. Place in a multicooker bowl and set to “Fry” or “Bake” mode. Remember to add a small amount of oil, which can be replaced with water if desired.

2. After the chicken is browned, add the onion, cut into half rings, and garlic to it. Garlic is best passed through a press. Check the bowl periodically.

As soon as the onions turn golden, proceed with the tomatoes.

3. Put the tomatoes in boiling water. Attention! Don't forget to make cuts that resemble “x”. They will help to quickly peel off the skin and not disturb the shape of the pulp. Peeled tomatoes, cut into large square pieces and add to the chicken and onions.

4. Tomato cubes can be replaced with tomato puree. Just run the pulp through a blender.

5. Add the suneli hops with salt and leave to simmer for 50 minutes. delicious juice, add at least 1.5 liters of water to the bowl.

Decorate the finished dish with herbs, and for flavor, put chakhokhbili on a sheet of lavash.

Chicken with walnuts recipe

Walnuts, due to their aroma and spiciness of oils, can easily replace the “classic” seasonings for chakhokhbili, which are not so easy to find in “U Doma” stores.

For cooking you will need:

chicken - adjust the amount based on the number of people and their needs;
tomatoes - 4 pcs.;
onion - 4 heads;
butter - 50 gr.;
garlic - 1 head;
walnuts - 100 gr.;
salt and pepper to taste.

Cooking procedure:

1. Cut the chicken into large pieces and mix with the onion, cut into half rings.

To get a fragrant stew, add garlic to this mass already at the first stage. It will mix with butter during frying. Yes, yes, for this variation, it is better to fry on butter... It will help to caramelize the ingredients and get a delicate crust and the dish will be filled with a wonderful aroma.

2. 20 minutes before the above components are ready, proceed to peel the tomatoes. To do this, dip them into boiling water, after making cuts, and then peel off the peel as if using a golf shoe. After the tomatoes, pass through a blender - for a softer consistency, or cut into cubes - for a more familiar serving, and transfer to the pan with the chicken, onions and garlic.

3. Finely chop or grate the walnuts and add to the pan as well.

Transfer the resulting mixture to a saucepan, add a small amount of salt and pepper water. Simmer over medium heat - 20 minutes.

A simple recipe with tomato paste

Tomato paste is an alternative to tomatoes in winter. In terms of usefulness, it is in no way inferior, but excessive sweetness can be considered a big drawback. Sweetness is unacceptable for chakhokhbili. Spices will help get rid of it.

In this case, they cannot be replaced. walnuts- there won't be enough of them. Buy tkemali and its various variations, suneli hops and as much greens as possible, such as basil or cilantro. Don't forget garlic. It will become the final “cherry” of the dish.

Ingredients:

poultry - the amount you need (by the way, instead of chicken, you can use completely different kinds birds);
onion - 4 heads;
water - 100 ml.;
tomato paste - 100 gr.;
garlic - 1 head;
salt, pepper, oil for frying - to taste.

Preparation method:

1. Cut the poultry into large pieces and, as in the previous variations, wipe it dry, send it to fry in a pan. Don't forget to add oil. Any lean or creamy will do.

2. Cut the onion into rings, mix with the garlic mass (to get it, pass the garlic cloves through a press) and send to the chicken. The readiness of the onion is determined by its transparency and golden color.

3. Dilute the tomato paste with a little water, stir well and pour the resulting juice into the pan. By the way, tomato paste can be replaced with ketchup. homemade... I will tell you how to cook it quickly and tasty below.

Season the resulting mixture with spices and herbs and simmer over medium heat for 40 minutes until the pulp is tender.

Chicken chakhokhbili with eggplant

It is not entirely correct to call this dish with eggplant - chakhokhbili. Common with the favorite classics is only a cooking option, but taste and unsurpassed aroma do not suffer. On the contrary, the dish turns out to be more satisfying and suitable for dinner.

Of the products will come in handy:

chicken - 1 pc.;
eggplant - 3 pcs.;
onion - 1 head;
sweet pepper - 2 pcs.;
garlic - 1 head;
hops-suneli, salt, pepper - to taste;
tomatoes or tomato paste - the amount needed to get a thick gravy.

How to assemble a dish?

1. Cut the chicken into large pieces and fry in a skillet until golden brown. If the crust has not formed, it is guided by the color of the meat. It should turn white.

2. Onions, eggplants, garlic - peel and cut into pieces no less than chicken pieces.

3. Combine the ingredients and season generously. You can choose any of them, according to your taste. But in order for the recipe to resemble chakhokhbili as much as possible, the spices should be sharp, sour and pungent.

4. Pour over tomato paste or mix with coarsely chopped tomatoes.

5. Simmer for 50 minutes, stirring occasionally.

If during the braising process you find that the food burns, add a small amount of water and continue to bring to a boil.

Chicken chakhokhbili with wine

This recipe was especially popular during the Soviet era. The wine was of good quality, and less sweet. If desired, one could even find wine from pomegranate juice home made.

Today, almost no one adds wine. But in vain, it adds spice to the dish and creates unrepeatable aroma... Both adults and children can be eaten, since alcohol completely evaporates under the influence of high temperatures.

You will need:

chicken - 1 carcass;
white, dry wine - 1⁄2 cup;
onion - 3 heads;
cilantro, basil, salt, pepper, suneli hops - to taste;
tomatoes - 4 pcs,
optionally add carrots and bell pepper(these are optional ingredients).

For cooking:

1. Cut the chicken into pieces and send to fry in a skillet. As soon as the meat starts to turn a little white, moisten the flesh liberally with wine and continue to fry. Don't forget to season with salt and pepper.

2. Cut the onion into half rings, send it to the chicken, continuing to stew.

3. Put the tomatoes in a bowl with hot water... Make "x" -shaped cuts, and as soon as the peel begins to curl, pry it open with a knife and peel it off completely. Then cut the tomatoes into cubes. Add to chicken.

4. Pour the rest of the wine over the chakhokhbili, cover and simmer for at least 40 minutes.

Chakhokhbili from chicken with potatoes in the oven

Potatoes, like eggplants, turn chakhokhbili into another dish. It would be more correct to call it a stew, but the cooking method does not allow. Suitable as the main one - for dinner or lunch.

And we will bring this dish to readiness in the oven. So that the meat begins to move away from the bone, and the potatoes are baked. Since we will get a lot of brine, I advise you to immediately start cooking not in a frying pan, but in a cauldron.

Components:

chicken - "by eye";
potatoes - according to the principle “what more pieces the chicken, the more potatoes. ” It should feel like chicken in food;
bow - at least 4 heads;
garlic - 1 head;
tomatoes or adjika - "by eye" for a plentiful gravy;
salt, pepper and other spices to taste.

Let's begin with that:

1. Fry the chicken, after cutting it into large pieces. Fry the flesh until a whitish color appears, then season with salt and pepper.

2. Cut the onion into half rings and mix with the bird. Continue to simmer.

3. Cover generously with adjika or add tomatoes. If desired, you can remove the peel from them.

4. Chop the potatoes in large pieces(as on shurpa) and send to the bird with onions.

Simmer in the oven for at least 40 minutes at 180 degrees.

Determine the readiness of the dish by the potatoes - it should become soft.

Serve the finished dish with herbs, lavash and tkemali.

And now I will tell you a simple one. In winter - salvation for real chefs. It is many times better than tomato paste and can become an excellent basis for many recipes, for example, goulash, chicken baked in lavash (lavash sheets must be greased with adjika) and, of course, chakhokhbili. By the way, there are many recipes.

There are not many ingredients:

tomatoes - 3 kg.;
sugar - 1⁄2 cup;
black pepper to taste;
vinegar 9% - 2 tablespoons;
salt - 1⁄2 tablespoon;
greens to taste.

1. Be sure to prepare cans for preservation.

2. Thoroughly wash the tomatoes, select high-quality fruits and remove the “butts”.

3. Cut them into small pieces and cook for 20-25 minutes.

4. After the time has passed, pass through a sieve. This is done to remove the skin and seeds.

5. Pour the resulting mixture into a saucepan and simmer over low heat for at least 1.5 hours. Attention! Cook until the mixture is thick.

6. Add the remaining ingredients and cook the tomatoes for another 30 minutes.

Without waiting for cooling, pour into jars and roll up. To test for tightness, turn the lids down and cover them with a warm blanket. Leave them up complete cooling and the ketchup is ready.

By adding such ketchup to chakhokhbili, you will not only surprise your loved ones, but you will also be able to study Georgian cuisine from the other side.

Bon Appetit!

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