Composition / ingredients
Step-by-step cooking
Step 1:
Divide the pheasant into small portions
Step 2:
Cut the onion into half rings
Step 3:
Bell pepper into long strips
Step 4:
Pour sunflower oil on the bottom of the container in which we will cook the dish and warm it up
Step 5:
Roast poultry meat until golden brown on both sides while adding spices
Step 6:
Lay the onion and mix with the meat. We are waiting until the onion becomes soft
Step 7:
Pour in the wine. And mix everything up
Step 8:
While stewing meat with wine, pour pepper and spices on top. Simmer for ten minutes
Step 9:
Mix and add tomato puree and tkemali sauce, garlic, hot pepper. Mix everything again. Cover with a lid and simmer for about twenty-five minutes on low heat
Step 10:
While the dish is stewing, cut the greens
Step 11:
After the end of quenching, lay the greens and mix. The dish is ready!
Chakhokhbili is considered a hunter's dish. Because "chakhoh" is translated from Georgian pheasant. Pheasant in tomatoes is the classic chakhokhbili. But of course it is clear that there are not enough pheasants for everyone in the forest. Therefore, it is quite possible to replace pheasant with chicken without any problems. And some cooks generally cook this dish from a rabbit. The most delicious and interesting preparation of this dish will be if it is cooked in a cauldron over a fire. Only at high temperatures of a heated cauldron can you achieve proper cupping of meat. It turns out very juicy and correct. But it is clear that it is not always possible to cook on an open fire. This requires a lot of non-standard things. But the dish can be prepared in an ordinary home kitchen, although there will be no "haze" smell in it. Onions are best fried in butter separately from meat. Tomatoes purchased in a regular supermarket in winter do not give the full expected flavor and taste. Therefore, I advise you to buy tomato puree during the cold period. It will feel more interesting in the food. Bulgarian pepper is not added by everyone, according to their taste. The dish is usually served to the table in combination with some kind of side dish, such as spaghetti.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- White wine - 78 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Tkemali - 418 kcal/100g
- Utsho-suneli - 12 kcal/100g
- Pheasant - 254 kcal/100g
