It was decided to combine business with pleasure and cook one of the dishes of Georgian cuisine chakhokhbili using the folding knife EKA Swede 9 during the test. Chakhokhbili is a kind of stew with vegetables, spicy and savory in taste. In preparation, the dish is very simple and great for cooking in the field. Due to the sharpness of taste, it will be especially in demand in cold or slushy rainy weather. A dish can be cooked on a campfire.
The recipe for chakhokhbili, slicing products for chakhokhbili, the necessary wine and spices.
The main feature of chakhokhbili is that it is cooked at all without the use of vegetable oil or some kind of fat, and without the addition of water these are the fundamental points in the preparation of this dish. For chakhokhbili we need: chicken, tomatoes, onions, carrots, garlic, herbs, red wine, spices, salt. The features of some products will be additionally written below, in the order of preparation of this dish. The number of products will be indicated based on a three-liter pot; this is about 4-5 moderate servings. For convenience, a general conclusion about the working qualities of the folding knife EKA Swede 9 will be made separately, its review.
The preparatory process, cutting products for chakhokhbili.
Wash, peel and chop the carrots in large strips. Based on a three-liter pot, we take three medium-sized carrots.
a gas burner will be much more convenient, and then the boiler does not need to be washed off from soot. We heat the pot and put the whole chicken in it, fry it constantly stirring. No need to add any vegetable oil, the chicken will give us the necessary fat.
As soon as the chicken pieces darken a little, and the fat melted from them accumulates at the bottom of the pot, put them in a separate plate and load the onion, carrots and garlic into the pot. Fry carrots, onions and garlic in chicken fat until browned. Then we lay on top all the pieces of chicken, add salt to an incomplete teaspoon, spices, pour two hundred grams of red wine into a pot, mix everything and cover with a lid, leave it on low heat for 10 minutes.
Regarding wine for chakhokhbili.
Here, opinions are divided, someone argues that without red wine the color of the dish will not be the same, and the meat will not be juicy and tender enough. And someone is sure that the wine only interrupts the natural taste of vegetables and spices. So, here everyone decides in his own way. Instead of wine, you can add the same amount of tomato juice, or not add anything at all. Due to onions and tomatoes, the liquid in the dish is enough and so.
Regarding spices for chakhokhbili.
It is simply impossible to prepare a delicious chakhokhbili without using special seasonings, there are many recommendations for them, as a rule these are tarragon, hops-suneli, bay leaf, mint, hot red pepper and the like. We limited ourselves to hops-suneli and hot red pepper. The main thing here is not to overdo it, so as not to lose the taste of meat and vegetables. Added an incomplete tablespoon of both. Further, in the process of cooking, chakhokhbili can be pre-tried and if the spices do not taste enough, then add them more.
Continue cooking chakhokhbili.
Open the lid, pour all the tomatoes into the pot, mix and leave it over low heat under the lid until all the tomatoes have boiled completely. This usually takes 30-35 minutes..
Everything. After all the tomatoes have boiled, the chakhokhbili is almost ready. Pour into it two thirds of the prepared greens, close the lid and let it brew for 10 minutes. Then we lay out on plates and sprinkle on top of the remaining greens. Enjoy your meal!