Skip to content

Chicken chahohbili

Chicken chahohbili, Prescriptions, Any category, Any kitchen, Main dishes, Georgian cuisine, Chahohbili

Ingredients portion 4

Tomatoes 200g

Chicken 600g

Onions 100 g

Garlic 30 g

Cilantro 10 g

Parsley 15 g

Spices 3 g

Cooking instructions 1 hour

1 Peel the chicken, remove the feathers and fluff, cut into large pieces, pour in water and bring to the boil.

2 Drain the stock and fry the chicken in the oil and add the chopped onion. Stir in the garlic, ajika and honeysuneli (mixed uzho-suneli and coriander) and add to the chicken. Finally, add the peeled tomatoes, stir in some stock to taste and stew for 5-10 minutes.

3 Put the finished chahohbili into a bowl and garnish with the ground pepper and fresh coriander.

A honeycake

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .