Chakhokhbili of chicken with potatoes in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make chakhokhbili from chicken in a frying pan? We peel the potatoes, mine (in the classic recipe of Chakhokhbili, of course, there are no potatoes, but now we are not preparing a classic version).

2. Step 2:

   

   Cut the potatoes large.

3. Step 3:

   

   Boil water in a saucepan and add salt to it, put the chopped potatoes there and boil it until cooked for 20-25 minutes. Then drain the water into a separate container and leave the potatoes to cool.

4. Step 4:

   

   Meanwhile, we are preparing all the necessary products for Chakhokhbili. Naturally, the chicken is thoroughly washed and dried. For convenience, I took chicken thighs. You can take a whole chicken and cut it into medium-sized portions. You can remove all the large bones (this is how I cook for guests, and the family still like it when the chicken is with bones). Peel the onion from the husk, wash the vegetables and herbs.

5. Step 5:

   

   Let's do tomatoes in advance. It will be easy to peel them if we make cross-shaped incisions with a knife in the place where the stalk was, drop the tomatoes into a pot of boiling water. Let the water boil again. After a minute, we will drain the water and pour the scalded tomatoes with cold water. We will drain the water from the cooled tomatoes after a couple of minutes and peel them off - it will come off very easily.

6. Step 6:

   

   Grind the pulp of tomatoes to a homogeneous state with a cleaver knife or in a blender.

7. Step 7:

   

   Heat a frying pan on fire, lubricate the bottom with a thin layer of vegetable oil (so that the butter does not burn during roasting the chicken), melt the butter and spread the chicken pieces, fry until golden brown on both sides.

8. Step 8:

   

   Meanwhile, cut the onion into not thick half rings.

10. Step 9:

    

    In a saucepan with a thick bottom, we shift the chicken with part of the oil, reduce the heat to a minimum and cover the pan with a lid. Cook the chicken on low heat under the lid for about 10-15 minutes.

11. Step 10:

    

    While the chicken is cooking, put the onion in a heated frying pan with the remaining fat and fry. The onion should become completely transparent and brown only slightly - we don't need it to dry out.

12. Step 11:

    

    Add chopped tomatoes, spices and salt to the frying pan to the onion, mix with a spatula.

13. Step 12:

    

    Prepare the sauce after boiling at low boiling for 10-15 minutes.

14. Step 13:

    

    Then add onion sauce to the chicken in a saucepan and mix. Cook over medium heat for 7-10 minutes, stirring. If necessary, if the water boils, you can add a little water in which the potatoes were cooked. Check the chicken for readiness by puncturing a piece with a knife or fork (if a piece with a bone, then you need to pierce the bone, - if there is no pink liquid - the chicken is ready).

15. Step 14:

    

    Put chopped coriander greens in a saucepan, you can add other herbs, if you like, and previously boiled potatoes. We cook chakhokhbili with potatoes for 5 minutes on medium heat. That's it - the dish is ready! To make the Chakhokhbili even tastier, cover the pan with a lid, insist for 10 minutes.

16. Step 15:

    

    Then we put the dish on plates and serve it to the table with fresh herbs. Help yourself, it's very tasty!