Usuba
Chicken Chakhokhbili with Tomatoes
Georgian braised chicken dish with vegetables, tomato paste, and adjika. The chicken is cooked in its own juices with onions, tomatoes, and sweet peppers, seasoned with coriander and ucho-suneli, and garnished with fresh cilantro and parsley.
- Total
- 80 min
- Standard serving
- 526.6 g
Ingredients
Total 14
Instructions
- 1
Step 1
Cut the chicken into small pieces. Place in a thick-walled pot, add vegetable oil and salt. Cover with a lid and simmer over very low heat for about 20 minutes. There is no need to add water.
- 2
Step 2
While the chicken is stewing, finely chop the onion and fry it separately in vegetable oil. Add it to the chicken after 20 minutes of stewing.
- 3
Step 3
In the pan where the onions were frying, add the tomato paste and fry it for 1 minute over high heat. Add the chopped tomatoes and fry together for another 2 minutes. Transfer the fried mixture to the chicken and onions.
- 4
Step 4
Chop the bell pepper and pour it into the pot. If necessary, add water so that the chicken and vegetables are not completely covered with liquid.
- 5
Step 5
Add the adjika, chopped hot pepper, and half a bunch of chopped parsley and cilantro. Continue stewing for 25–40 minutes until the chicken begins to shred into fibers.
- 6
Step 6
When the chicken is ready, turn off the heat and add ucho-suneli, ground coriander, and salt. Add finely chopped fresh herbs — cilantro and parsley. Stir and cover with a lid. After 10 minutes, the dish is ready to serve.
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