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Chicken chakhokhbili in a slow cooker turns out especially tasty due to long simmering at a constant temperature. The meat, saturated with the aroma of spices, becomes surprisingly juicy during the cooking process and simply melts in your mouth.
Rules for cooking chakhokhbili from chicken in a slow cooker
Chakhokhbili is a Georgian version of stew, which is cooked in an amazingly tasty sauce. The gravy helps make the chicken richer and more flavorful. The cooking process is greatly simplified by a multicooker.
Most often, a whole carcass is purchased, then cut into portions. But there are options with the addition of only chicken breast. Fillet helps make chakhokhbili less fatty and less rich.
In the traditional recipe, vegetables and chicken are fried first. After this, add the remaining ingredients, pour in the sauce and simmer until cooked. If a dietary option is needed, then all the products should be immediately placed in the multicooker bowl and simmered until the chicken is soft.
The base of the sauce is tomatoes. The skin must be removed from them, otherwise during the grinding process it will not be possible to achieve the desired homogeneous structure of the gravy.To give a more expressive taste, soy sauce or wine is added to the tomatoes.
You can move away from the traditional cooking method and make a more nutritious dish, for which you do not need to prepare a separate side dish. Then the following is added to the composition:
- potato;
- green beans;
- bell pepper;
- eggplants.
A lot of spices must be poured into chakhokhbili. Most often this is the seasoning khmeli-suneli, but if desired, you can replace it with any other. Fans of spicy dishes can add ready-made adjika or a pod of chili pepper.
For cooking in a multicooker, two modes are used:
- “Frying” – all components of chakhokhbili are fried;
- “Stewing” – the dish is simmered until cooked.
Be sure to add a lot of greens to the dish:
- cilantro;
- basil;
- dill;
- parsley
For a more pronounced aroma, even mint is used. It tastes delicious with the addition of a little oregano and rosemary. Add the greens not at the end of cooking, as is recommended in almost all dishes, but 10 minutes before the end of stewing. In chakhokhbili, it must be cooked together with all the components and give them its taste.
The chicken is served hot, generously sprinkled with sauce.
If boiled cereals are planned as a side dish for chakhokhbili, then it is better to double the volume of gravy. To keep it from being too thick, you can dilute it with tomato juice, broth or plain water.
If the dish is not prepared from a whole chicken, but only from the breast, then the time specified in the recipe should be strictly observed. Otherwise, the fillet will release all its juices and become dry and tough.
In winter, fresh tomatoes can be replaced with ketchup, paste or pickled tomatoes.If you don’t like the smell of overcooked garlic, you can add it at the end of cooking, putting it under the lid.
The chicken can be too watery and because of this it cannot brown in the slow cooker, releasing a large volume of juice. In this case, you can sprinkle it with sugar. Soy sauce will help give it a golden brown crust, which can be mixed with a small amount of honey if desired.
Butter helps make chakhokhbili more tasty. But this product often causes the dish to burn. Therefore, you can mix two types of oil.
Chicken chakhokhbili in a slow cooker according to a classic recipe
A step-by-step recipe will help you prepare chicken chakhokhbili in a slow cooker. The peculiarity of the traditional version is that the chicken pieces are fried without adding oil.
You will need:
- chicken thigh fillet (skinless) – 1.2 kg;
- onion – 350 g;
- hops-suneli – 10 g;
- tomatoes – 550 g;
- salt;
- garlic – 7 cloves.
Step by step process:
- Rinse the chicken and dry with paper towel.
- Turn on the multicooker to the “Baking” mode. Place the meat cut into pieces. Fry on each side. The process will take about 7 minutes.
- Make a cross-shaped cut with a knife at the bottom of the tomatoes. Place in boiling water. Hold for half a minute. Place in ice water for 1 minute. Remove the peel.
- Cut the pulp into slices. Chop the cilantro and onions. Place in a bowl.
- Add chopped garlic, suneli hops. Add some salt. Stir.
- Pour the aromatic mixture over the chicken. Switch to the “Extinguishing” mode. Set the timer for 65 minutes. The juice released from the vegetables will saturate the meat and make it especially tender.
Fragrant chicken can be served with your favorite side dish, pita bread or fresh vegetables
Chakhokhbili in Georgian chicken in a slow cooker
Chicken chakhokhbili is cooked in a pressure cooker much faster than on the stove. To add additional taste and aroma, the proposed recipe uses sweet peppers, basil and mushrooms.
You will need:
- chicken fillet – 650 g;
- sweet pepper – 250 g;
- tomatoes – 700 g;
- champignons – 200 g;
- salt;
- onion – 180 g;
- garlic – 4 cloves;
- parsley – 10 g;
- basil – 5 leaves;
- tomato paste – 20 ml;
- vegetable oil – 20 ml;
- bay leaves – 2 pcs.;
- black pepper, khmeli-suneli.
Step-by-step process for preparing chakhokhbili in a slow cooker:
- Cut the pepper into medium-sized cubes. Add chopped greens.
- Scald the tomatoes, then remove the skins. Cut the champignons into slices.
- Place the tomatoes in a blender bowl and blend. Pour into pepper. Pour in tomato paste. Spice up.
- Sprinkle with salt. Add bay leaves, chopped garlic and suneli hops. Stir.
- Remove the skin from the chicken. Blot dry with a paper towel.
- Turn on the multicooker by selecting the “Stewing” program. Place onion cut into half rings at the bottom of the bowl. Transfer to a plate.
- Switch the device to the “Frying” mode. Pour in a little oil. Place the fillet. Fry on each side. Place in a separate container.
- Turn on the “Extinguishing” program. Return the fried onion. Cover with chicken, then with chopped mushrooms.
- Pour in aromatic sauce.
- Close the lid. Set the timer for 70 minutes.
Fans of spicy dishes can add a few chili peppers to the composition.
How to cook chicken chakhokhbili in a slow cooker with wine
Chakhokhbili from chicken fillet in a slow cooker with the addition of wine is an original version of a festive dinner.
You will need:
- chicken (fillet) – 1.3 kg;
- khmeli-suneli;
- onion – 200 g;
- pepper;
- bay leaves – 2 pcs.;
- dill – 50 g;
- soy sauce – 100 ml;
- red wine (semi-dry) – 120 ml;
- bell pepper – 250 g;
- salt;
- garlic – 3 cloves;
- tomatoes – 350 g;
- vegetable oil.
How to cook chakhokhbili in a slow cooker:
- Rinse the fillet thoroughly. Blot excess moisture with napkins or paper towels.
- Chop the chicken into portions. Sprinkle with salt and pepper.
- Place into a bowl. Pour some oil.
- Set the multicooker mode to “Frying”. Timer – 17 minutes. During the process it is necessary to turn the product several times. Transfer to a bowl.
- To boil water. Place tomatoes for 1 minute. Remove and rinse with cold water. Remove the peel.
- Cut the bell pepper into cubes. Chop the tomatoes. Place into a bowl. Fry for 7 minutes, stirring regularly.
- Transfer the vegetables into a blender bowl. Add garlic and onion. Grind. The mass should become homogeneous.
- Pour in soy sauce and wine. Add suneli hops and pepper. Add bay leaves. To stir thoroughly.
- Pour the aromatic sauce over the chicken. Close the lid of the device. Switch the multicooker mode to “Stewing”. Time – 35 minutes.
- Add chopped dill. Simmer for another 10 minutes. It can be replaced if desired with cilantro, parsley or a mixture of both.
Tender chicken is delicious served with young boiled potatoes. Chakhokhbili from chicken with potatoes in a slow cooker
Chakhokhbili from chicken breast in a slow cooker can be cooked with the addition of potatoes. As a result, you won’t have to prepare the side dish additionally. The recipe will be appreciated by busy housewives who want to prepare a delicious dinner or lunch in a minimum amount of time.
You will need:
- chicken (breast) – 1 kg;
- sugar – 10 g;
- onion – 550 g;
- ground coriander – 10 g;
- salt;
- tomatoes – 350 g;
- cilantro – 30 g;
- fenugreek – 10 g;
- potatoes – 550 g;
- paprika – 7 g;
- butter – 30 g;
- ground red pepper – 2 g;
- vegetable oil – 20 ml.
Step by step process:
- Coarsely chop the peeled potatoes. If the pieces are small, they will turn into porridge during the stewing process. Fill with water to prevent darkening.
- Dry the washed chicken. You can use a paper towel or a clean cloth towel. Butcher. The pieces should be medium in size.
- Make a cross-shaped cut on the tomatoes in the place where the stalk was located. Boil water and pour in tomatoes. Bring to a boil again.
- Cook for 1 minute. Transfer to ice water.
- Peel the cooled tomatoes.
- Using a cleaver, chop the pulp. To simplify the process, you can beat it with a blender.
- In the multicooker, turn on the “Frying” mode. Coat the bowl with vegetable oil. Add butter and melt.
- Place chicken pieces. Simmer, turning regularly, until a golden brown crust forms on the surface. Remove to a separate plate.
- Cut the onions into medium-thick half rings. Pour into a bowl that does not need to be washed after frying the chicken.
- Fry until the vegetable becomes transparent and lightly browned.
- Pour in the tomato mixture. Add spices and add salt. Stir.
- Switch to the “Extinguishing” mode. Close the lid. Set the timer for a quarter of an hour.
- Add chicken and potatoes, from which all liquid has previously been drained. Stir and simmer for half an hour. If the sauce is too dry, you can add a little water.
- Sprinkle with chopped cilantro. Simmer for 5 minutes.
- Turn off the multicooker. Leave covered for 10 minutes.
Serve the dish hot with fresh herbs
Dietary
This cooking option can be used during a diet.
You will need:
- chicken – 900 g;
- salt;
- tomato paste – 40 ml;
- ground paprika;
- water – 200 ml;
- oregano;
- onion – 200 g;
- garlic – 4 cloves.
How to cook chakhokhbili in a slow cooker:
- Cut the onion into half rings, the garlic into cubes, and the chicken into portions.
- Place into the multicooker bowl. Add the remaining ingredients listed in the recipe. Mix.
- Turn on the “Soup” mode. Set the timer for 2 hours.
Thanks to long stewing, the meat turns out tender and soft
Conclusion
Chicken chakhokhbili in a slow cooker is a dish that will always delight you with its taste, tenderness and aroma. Any recipe can be supplemented with your favorite spices and vegetables. To add spiciness, add ground red pepper or chili pod to the composition.
