Georgian matron in winter adds frozen tomatoes to chahohbili, so as not to take “plastic” from the store

Many people love Georgian cuisine for its quality, simplicity and richness of taste. What can I say, it's better to try. Today we are going to be preparing Georgian. bowl Fresh-herb chicken. At first glance, it may seem that this task is not easy. Calm down. In reality, everything will take no more than 40 minutes.



In this dish, an important feature is the quality of products. Especially chicken. Although it will be amenable to long heat treatment, the stomach can not deceive. Therefore, we advise to get a quality, fresh mascara and all the necessary spices. Here we go!

Dish Chahohbil Ingredients

• 2 kg chicken (carcass)
• 3 large bulbs
• 6 medium tomatoes
• cilantro
• 3 teeth. Garlic
• 1 tbsp butter
• salt, pepper to taste
• 1 tsp hop-suneli
• 3 tbsp plum tkemali sauce

Preparation

1. Prepare the food for cooking. We cut the onions with half rings, and the tomatoes with a crushed medium cube. Now you need to divide the chicken properly. We need separate thighs and thighs. Wings without third phalanx. Now you need to cut the fillet from the frame and cut each fillet into 4 parts. Remains are sent to the freezer, useful for broth.
   
   
   
2. On a large fire, we heat a pan with vegetable oil. On both sides roast the chicken to a golden crust and only then add fillets. After a few minutes on the chicken put a piece of butter and onions. Stir the ingredients and give them time to be under the cover. Salt and pepper.
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3. Add tomatoes to chicken and onions. We salt the dish again and add hops-suneli. If desired, you can add something sharp, for example, ajika. Stir the ingredients, cover the pan with a lid and reduce the fire. Leave the chicken in this form to prepare for 20 minutes. During this time, the food will be well extinguished.
   
   
   
4. After the due time, add tkemali, crushed garlic and greens. Remember, without cilantro, this dish will not be considered real, Georgian chahohbili. A note of this herb gives some magical aroma. So make sure it's available. You can add only leaves, without stems.
   
   

Basically, the dish is ready. Someone likes to keep it under the lid so that the ingredients are soaked in each other. And someone, on the contrary, turns on the fire stronger and the last 3 minutes evaporates excess moisture. It's nothing. You are free to do as you please, the chicken will taste good anyway.



It should be served with lavash. It can also be used as cutlery: get wet in an appetizing sauce, grab a piece of chicken more comfortable and separate the meat from the bone. It's actually convenient if you catch on. Besides, it's canon. Eat this national dish should be in a close circle of the best friends and a good hearty toast. Bon appetit!

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That's the story.