Classic chakhokhbili from chicken thighs

Khmeli-suneli is a famous Georgian seasoning consisting of a mixture of herbs. It got its name from the Georgian “hops” - aroma and “suneli” - seasoning. This seasoning is added to stewed vegetables, meat, and fish. And of course, not a single Georgian dish can do without it. Classic chakhokhbili from chicken thighs is a dish made from poultry meat with tomatoes and the addition of Georgian herbs and suneli hops. The dish turns out tasty, spicy, aromatic.

1. Calories
   118,71 kcal
2. Protein
   12 gram
3. Fat
   6,56 gram
4. Carbohydrates
   3,02 gram
5. ~ Time
   1 H 10 Min
6. Pepper
7. Complexity

Products per 12 serving:

1. Chicken thigh

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   7 pcs. = 1190 g
2. Tomato

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   600 g
3. Tomato paste

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   25 g
4. Onions

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   280 g
5. Butter

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   15 g
6. Hop-sunels

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   5 g
7. Salt

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   to taste
8. Black pepper ground

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   to taste
9. Garlic

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   20 g
10. Cinza

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    1 bunch = 30 g
11. Basil

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    1 bunch = 80 g

Steps:

1. 
   Cook the meat, rinse it thoroughly, and dry it with paper towels. Wash the cilantro, basil, and tomatoes.
2. 
   Take chicken thighs, remove excess bones and fat layers. Salt and pepper them.
3. 
   Peel the onion, wash and thinly cut into quarters or finely chop.
4. 
   Take the tomatoes, cut them crosswise on top and put them in boiling water. Peel them by pulling the edges and cut them into small cubes.
5. 
   Peel the garlic, wash it and finely chop it with a knife. Finely chop the fresh cilantro and basil.
6. 
   Place a frying pan on the stove and heat the butter in it and place the thighs skin side down. Fry the pieces on both sides until golden brown.
7. 
   Add some butter and chopped onion to the fried chicken. Fry the onion until transparent.
8. 
   Place finely chopped tomatoes in the fried chicken with onions and add khmeli-suneli. If the tomatoes have a pale, unsaturated color, then add 1 tbsp. tomato paste to enhance color. Mix thoroughly, add salt and pepper. Cover the pan with a lid and simmer over low heat for 20-25 minutes.
9. 
   Add herbs and garlic to the pan. Remove from the stove, cover with a lid and let the dish brew for 10-15 minutes.
10. 
    Place chakhokhbili on a dish, add boiled rice. Garnish with chopped herbs.