Chicken chakhokhbili - recipe

IS-MC412S01

1. Wash the chicken, put it in a multicooker bowl, pour boiling water and cook for 40 minutes on the "SOUP" program.
2. At the end of the SOUP program, remove the chicken from the broth and allow to cool, cut into small pieces. Keep the broth.
3. Peel the onions and carrots. Core the bell peppers. Cut the pepper into thin strips, chop the onion, grate the carrots on a coarse grater.
4. Heat vegetable oil in a multicooker bowl and fry the chicken pieces until golden brown on the "MY RECIPE" program , setting the temperature to 145 C.
5. Add onion and cook, stirring occasionally, for another 8-10 minutes.
6. Put prepared carrots and peppers in a multicooker bowl. Install the program "EXTINGUISHING" for 10 minutes. At the end of the program, pour in a glass of chicken stock and simmer for another 15 minutes.
7. Make cross-shaped cuts on the tomatoes, dip them in boiling water for 1-2 minutes. Douse with ice water and remove the skin. Cut the pulp into pieces, put in a multicooker bowl and simmer for another 10 minutes.
8. Peel and chop the garlic. Rinse and grind cilantro and basil. Grind herbs and garlic with salt in a mortar until a homogeneous gruel is formed.
9. Put the mixture in a multicooker bowl along with adjika, bay leaf, black pepper and a pinch of suneli hops. Simmer until cooked for 5-7 minutes.

SC-413

Wash the chicken, put in a multicooker bowl, pour boiling water and cook for 35-40 minutes. Remove from broth and let cool, keep broth. Cut the chicken into small pieces.
Peel onions and carrots. Core the bell peppers. Cut the pepper into thin strips, chop the onion, grate the carrots on a coarse grater.
Heat vegetable oil in a frying pan and fry the chicken pieces over high heat until golden brown. Add onion and cook, stirring occasionally, for 8-10 minutes.
Put the chicken and the remaining vegetables in the multicooker bowl and simmer everything together for another 10 minutes, then add 1 glass of chicken broth and simmer for another 15 minutes.
Make cross-shaped cuts on the tomatoes, dip them in boiling water for 1-2 minutes. Douse with ice water and remove the skin. Cut the pulp into pieces, put in chakhokhbili and simmer for another 10 minutes.
Peel and chop the garlic. Rinse and grind cilantro and basil. Grind herbs and garlic with salt in a mortar until a homogeneous gruel is formed.
Put the mixture in a multicooker bowl along with adjika, bay leaf, black pepper and a pinch of suneli hops. Simmer until cooked for 5 - 7 minutes.