Hi, I am Laura. Today, we’re going to make chakhokbili (ჩახოხბილი) georgian poultry stew recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Chakhokbili (ჩახოხბილი) Georgian Poultry Stew Recipe
Chakhokbili (ჩახოხბილი) Georgian Poultry Stew is one of the most popular of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chakhokbili (ჩახოხბილი) Georgian Poultry Stew is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have chakhokbili (ჩახოხბილი) georgian poultry stew using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chakhokbili (ჩახოხბილი) Georgian Poultry Stew:
- Make ready 4 tbsp butter or lard
- Make ready 1 onion, finely chopped
- Get 4 cloves garlic, minced
- Make ready 1/2 kg chicken meat
- Make ready 1 tsp ground coriander
- Get 1 tsp ground cumin
- Prepare 1 tsp ground turmeric
- Make ready 1 tsp dried basil
- Get 1/2 lemon, juice of
- Take 2 fresh green chillies (jalapeños, but I use siling haba)
- Prepare 1 (400 g) can diced tomatoes
- Get 1 cup white or chicken stock
- Prepare to taste salt and pepper
- Make ready fresh minced basil, dill, cilantro, tarragon (optional)
Instructions to make Chakhokbili (ჩახოხბილი) Georgian Poultry Stew:
- Melt butter or lard in a medium saucepan or Dutch oven. Sauté onions and garlic under medium heat until the onions are slightly transparent, about five minutes
- Add chicken and let it cook until done, about ten minutes
- Add dry spices, salt/pepper to taste, stir well and cook for 2–3 minutes.
- Add tomatoes, green chillies, stock/, and lemon juice. Bring to a boil, reduce heat to low, then simmer for 15–20 minutes.
- Add half the chopped fresh herbs, stir well and cook for ten more minutes.
- Top with the other half of the fresh herbs and serve hot with flat bread, couscous, or steamed rice.
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