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Chicken chakhokhbili in a slow cooker turns out to be especially tasty due to prolonged simmering at a constant temperature. Meat, impregnated 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 the stew that is cooked in an amazingly tasty sauce. The gravy helps to make the chicken richer and more flavorful. The cooking process is greatly simplified by the multicooker.
Most often, they purchase a whole carcass, then cut it into portions. But there are options with the addition of only chicken breast. Fillet helps to make chakhokhbili less fatty and less saturated.
In the traditional recipe, vegetables and chicken are fried first. After that, add the remaining ingredients, pour in the sauce and stew until tender. If a dietary option is needed, then all the products must be immediately placed in the multicooker bowl and stewed until the chicken is soft.
The base of the sauce is tomatoes. They must be peeled off, otherwise, during the grinding process, it will not be possible to achieve the desired uniform structure of the gravy. To add a more expressive taste to tomatoes, add soy sauce or wine.
You can move away from the traditional cooking option and make a more nutritious dish for which you don't need to prepare a separate side dish. Then add to the composition:
- potatoes;
- green beans;
- bell pepper;
- eggplant.
A lot of spices are necessarily poured into chakhokhbili. Most often this is a hop-suneli seasoning, but if you wish, you can replace it with any other. Fans of spicy dishes can add ready-made adjika or chili peppers.
For cooking in a multicooker, two modes are used:
- "Frying" - all components of chakhokhbili are fried;
- "Stew" - the dish is simmered until cooked.
A lot of greens must be added to the dish:
- cilantro;
- basil;
- dill;
- parsley.
For a more pronounced aroma, even mint is used. It is delicious with the addition of a small amount of oregano and rosemary. Greens are poured not at the end of cooking, as is recommended in almost all dishes, but 10 minutes before the end of stewing. In chakhokhbili, it should sweat along with all the components and give them its taste.
Chicken is served hot, sprinkled with sauce
If you plan to have boiled cereals as a side dish for chakhokhbili, then it is better to double the volume of the gravy. So that it is not too thick, you can dilute it with tomato juice, broth or plain water.
If the dish is prepared not from whole chicken, but only from the breast, then the time indicated in the recipe should be strictly observed. Otherwise, the fillet will release all its juices, become dry and tough.
In winter, fresh tomatoes can be substituted with ketchup, pasta, or pickled tomatoes. If you do not like the smell of overcooked garlic, you can add it at the end of cooking by filling it under the lid.
The chicken is too watery and because of this it cannot brown in a slow cooker, releasing a large amount of juice. In this case, you can sprinkle it with sugar. Soy sauce will help to give a golden crust, which, if desired, can be mixed with a small amount of honey.
Butter helps to make chakhokhbili more delicious. But because of this product, the dish often burns. Therefore, you can mix two types of oil.
Chicken chakhokhbili in a slow cooker according to a classic recipe
Chicken chakhokhbili in a slow cooker will help you prepare a step-by-step recipe. 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;
- onions - 350 g;
- hops-suneli - 10 g;
- tomatoes - 550 g;
- salt;
- garlic - 7 cloves.
Step by step process:
- Rinse the chicken and pat dry with a 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 cruciform cut with a knife at the bottom of the tomatoes. Dip in boiling water. Hold for half a minute. Submit in ice water for 1 minute. Peel off.
- Cut the pulp into slices. Chop cilantro and onions. Send to bowl.
- Add chopped garlic, hop-suneli. Salt. Stir.
- Pour the flavored mixture over the chicken. Switch to the "Extinguishing" mode. Set the timer for 65 minutes. The juice that comes out of the vegetables will saturate the meat and make it especially tender.
Flavored chicken can be served with your favorite side dish, pita bread or fresh vegetables
Georgian chicken chakhokhbili in a slow cooker
Chicken chakhokhbili cooks in a multicooker-pressure cooker much faster than on the stove. Sweet peppers, basil and mushrooms are used to add additional taste and aroma in the proposed recipe.
You will need:
- chicken fillet - 650 g;
- sweet pepper - 250 g;
- tomatoes - 700 g;
- champignons - 200 g;
- salt;
- onions - 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, suneli hops.
Step-by-step process of cooking chakhokhbili in a multicooker:
- Cut the pepper into medium-sized cubes. Add chopped greens.
- Scald the tomatoes, then peel them. Cut the champignons into slices.
- Send the tomatoes into a blender bowl and beat. Pour over the 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. Pat dry with paper towel.
- Turn on the multicooker by selecting the "Extinguishing" program. Pour the onion cut into half rings at the bottom of the bowl. Transfer to a plate.
- Switch the appliance to the "Frying" mode. Pour in some oil. Place fillet. Fry on each side. Put in a separate container.
- Switch on the "Extinguishing" program. Return the toasted onion. Cover with chicken, then chopped mushrooms.
- Pour over the flavored sauce.
- Close the lid. Set the timer for 70 minutes.
Spicy food lovers 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;
- hops-suneli;
- onions - 200 g;
- pepper;
- bay leaves - 2 pcs.;
- dill - 50 g;
- soy sauce - 100 ml;
- red wine (semi-dry) - 120 ml;
- Bulgarian pepper - 250 g;
- salt;
- garlic - 3 cloves;
- tomatoes - 350 g;
- vegetable oil.
How to cook chakhokhbili in a slow cooker:
- Rinse the fillets thoroughly. Blot excess moisture with napkins or paper towels.
- Chop the chicken into portions. Sprinkle with salt and pepper.
- Send to the bowl. Add some oil.
- Set the multicooker mode to "Frying". Timer - 17 minutes. In the process, it is necessary to turn the product several times. Transfer to a bowl.
- To boil water. Place the tomatoes for 1 minute. Take out and rinse with cold water. Remove the peel.
- Cut the bell pepper into cubes. Grind the tomatoes. Send to the bowl. Fry for 7 minutes, stirring regularly.
- Transfer the vegetables to a blender bowl. Add garlic and onion. Grind. The mass should become homogeneous.
- Pour in soy sauce and wine. Pour suneli hops, pepper.Add bay leaves. To stir thoroughly.
- Pour chicken over with aromatic sauce. Close the cover of the appliance. Switch the multicooker mode to "Extinguishing". Time - 35 minutes.
- Add chopped dill. Simmer for another 10 minutes. It can be substituted with cilantro, parsley, or a mixture if desired.
Delicious chicken served with young boiled potatoes
Chakhokhbili from chicken breast in a slow cooker can be cooked with the addition of potatoes. As a result, you do not have to cook additional garnish. The recipe will be appreciated by busy housewives who want to prepare a delicious dinner or lunch in a minimum of time.
You will need:
- chicken (breast) - 1 kg;
- sugar - 10 g;
- onions - 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 so as not to darken.
- 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 cruciform incision in the tomatoes where the stalk was. Boil water and pour over tomatoes. Bring to a boil again.
- Cook for 1 minute. Transfer to ice water.
- Peel the cooled tomatoes.
- Chop the pulp using a cleaver knife. To simplify the process, you can beat with a blender.
- Turn on the "Fry" mode in the multicooker. Coat the bowl with vegetable oil. Add butter and melt.
- Place the chicken pieces. Darken, turning regularly until a golden brown crust forms on the surface. Remove in a separate plate.
- Cut the onions into half rings of medium thickness. Place in a bowl that does not need to be washed after roasting the chicken.
- Fry until the vegetable is transparent and light brown.
- Pour over the tomato mass. Add spices and 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 the liquid was previously 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. Insist 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;
- onions - 200 g;
- garlic - 4 cloves.
How to cook chakhokhbili in a slow cooker:
- Cut the onion into half rings, the garlic into cubes, the chicken into portions.
- Send to the multicooker bowl. Add the remaining ingredients listed in the recipe. Mix.
- Turn on the "Soup" mode. Set the timer for 2 hours.
Long-term stewing makes the meat tender and soft
Conclusion
Chicken chakhokhbili in a slow cooker is a dish that will always delight you with taste, tenderness and aroma. Any recipe can be supplemented with your favorite spices and vegetables. To add spice, add ground red pepper or chili pod to the composition.
