Chakhokhbili – Chicken in Tomato Sauce2019-08-28
- Yield : 1 kg
- Servings : 4-5 people
- Prep Time : 12m
- Cook Time : 30m
- Ready In : 60m
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- 1 kg chiken
- 1 egg
- 300 g fresh tomatoes or canned chopped tomatoes
- 30 g coriander
- ½ tbsp salt
- 50 g onions
- ¼ tbsp red pepper
- 50 g sunflower oil (or any other oil of your desire)
Cut the chicken into slices and set aside.
Cut the onions and saute in sunflower oil.
Add the chicken slices to it and cover the lid. After simmering, leave it on the stove at the lowest available temperature fire for 30 minutes, toss from time to time. The chicken will boil in its juice and oil.
Add some chopped tomatoes and leave for another 5 minutes.
Scramble the egg well. Slowly add some tomato juice from the saucepan (where you are making Chakhokhbili) to it and then add all the mix to the dish. Toss it.
Add salt and red pepper.
Add thinly chopped coriander.
Chakhokhbili is chicken stewed in tomato sauce and seasoned with coriander and eggs. If we follow the origin of this dish – Chakhokhbili – literally meaning stewed/boiled pheasant – we might think that the initial version of this dish was made with pheasant. As for the other ingredient of the dish – tomatoes, we know that the homeland of tomatoes is south America and we meet this p[roduct from II half of XVIII century; thus if this dish existed before, our ancestors used to make it without tomato.
You can also prepare the dish with rabbit, though considering the fact that chicken meat is more available and cheaper, chicken chakhokhbili is the most popular version of this dish.