Chakhokhbili from chicken
1 chicken (or 500 g of lamb),
2 onions,
2 tbsp. tablespoons tomato puree,
1 tbsp. a spoon of vinegar
2 tbsp. tablespoons of wine (port, madeira),
2-3 tbsp. tablespoons of vegetable oil.
Rinse the prepared chicken carcass, cut into small pieces and fry in a shallow pan with heated oil. After that, put finely chopped onion, tomato puree into the pan, add vinegar, wine, 1/2 cup of meat broth, salt, pepper; cover the pan with a lid and simmer for 1 1/2 hours over low heat. Before quenching, put sliced tomatoes. When serving, put a slice of lemon on each piece of chicken and sprinkle with herbs.
In the same way, you can cook chakhokhbili from lamb, which you need to chop into 3-4 pieces per serving.
1 chicken (or 500 g of lamb),
2 onions,
2 tbsp. tablespoons tomato puree,
1 tbsp. a spoon of vinegar
2 tbsp. tablespoons of wine (port, madeira),
2-3 tbsp. tablespoons of vegetable oil.
Rinse the prepared chicken carcass, cut into small pieces and fry in a shallow pan with heated oil. After that, put finely chopped onion, tomato puree into the pan, add vinegar, wine, 1/2 cup of meat broth, salt, pepper; cover the pan with a lid and simmer for 1 1/2 hours over low heat. Before quenching, put sliced tomatoes. When serving, put a slice of lemon on each piece of chicken and sprinkle with herbs.
In the same way, you can cook chakhokhbili from lamb, which you need to chop into 3-4 pieces per serving.
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