Homemade chakhokhbili with rice

Georgian cuisine

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Description Products Steps

The dish is a richly flavored combination of rice and poultry stew with the addition of vegetables. The sophistication of chakhokhbili is given by the preliminary frying of the meat before stewing, and the sharp and spicy taste of traditional Georgian spices, such as suneli hops. This is a great option for lunch or dinner for the whole family, as it includes meat, side dish and vegetables at the same time.

1. Calories
   197,82 kcal
2. Protein
   9,2 gram
3. Fat
   9,46 gram
4. Carbohydrates
   18,49 gram
5. ~ Time
   1 H 40 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Chicken

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   800 g
2. Rice

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   2 cup = 360 g
3. Onions

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   2 pcs. = 160 g
4. Tomato

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   3 pcs. = 270 g
5. Tomato paste

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   2 tbsp. l. = 60 g
6. Vegetable oil

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   3 tbsp. l. = 51 g
7. Dill

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   3 branches = 6 g
8. Green onions

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   1 bunch = 50 g
9. Hop-sunels

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   0.5 tsp. = 1.5 g
10. Curry

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    to taste
11. Salt

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    to taste

Steps:

1. 
   Wash the chicken carcass, cut into portions, dry with paper towels. Wash the tomatoes and herbs thoroughly and dry them with paper towels.
2. 
   Heat a frying pan over high heat, adding vegetable oil. Place the chicken pieces in there, washed and dried with a paper towel. Fry on both sides until golden brown. Pour in 400 ml of water and simmer the chicken until done, about 40 minutes.
3. 
   While the chicken is stewing, peel the onions. Cut into half rings using a knife previously soaked in cold water.
4. 
   Take the tomatoes and place them on the board, stem down. First cut into plates, then into cubes, moving across the circles. Then turn the tomato over and cut it into cubes.
5. 
   Place tomatoes, onions, tomato paste, spices, and salt in a frying pan with chicken, stir, cover with a lid and continue simmering for another 20 minutes.
6. 
   Rinse the rice well and soak it in hot water for 20 minutes. Then place in the pan and spread evenly over the surface of the chicken. Tip: To make the rice crumbly, it is enough to rinse it five or more times until the water becomes clear.
7. 
   Add enough water to the pan so that its level is 2-4 cm above the chicken and rice. Simmer over medium heat for 30 minutes until all the liquid in the center has evaporated, then sprinkle with herbs and cover.
8. 
   Serve the dish immediately when ready. Place chakhokhbili on a flat plate and garnish with tomato slices around the edge for flavor and visual variety.

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