Georgian cuisine is one of the oldest in world culinary. Most of the dishes that were on the tables of the ancient Georgians as early as 2 millennium BC. e., subsequently virtually unchanged. A characteristic feature of all the dishes of the mountain people is a fragrant mixture of spices and spices, combined with exquisite pungency. Georgian chicken is a vivid confirmation of this.

Classic recipe

To cook spicy and spicy poultry meat according to this recipe, you need to take:

  • 650 g of white meat;
  • as much tomato;
  • 30 ml of acute adjika;
  • a stack of sunflower oil;
  • 2 onions;
  • 1 bell pepper;
  • greenery;
  • ½ head of garlic;
  • salt and spices.

The sequence of actions:

  1. The meat is cut into convenient slices, which are sprinkled with onion half rings.
  2. The onion-meat base of the dish mixes well with ½ of the declared amount of sunflower oil, adjika, salt and half the spices.
  3. While the chicken is pickled, the garlic and herbs are chopped finely, and the peppers and tomatoes are cut into cubes.
  4. In a pan with the remaining oil, the chicken is fried in a marinade until white.
  5. Then add the cubes of tomatoes.
  6. The dish is stewed for another 30 minutes, after which the food is supplemented with chopped herbs, garlic, pepper and the remaining seasonings.
  7. After 10 minutes, the chicken is ready for tasting.

How to cook Satsivi

Georgian Chicken Satsivi has earned worldwide recognition.

Preparing aromatic dishes from:

  • chicken carcass weighing 2 kg;
  • 2 onions;
  • heads of garlic;
  • 300 g peeled walnuts;
  • ½ stack of sunflower oil;
  • ⅔ stacks of wine vinegar;
  • nutmeg, saffron, hot pepper, coriander, uzo-suneli and salt.

Creation Method:

  1. Portion slices are prepared from well-processed carcasses.
  2. Chopped chicken with 1 onion is dropped into a pot of boiling water.
  3. After readiness, the bird is removed, and the broth is filtered.
  4. Bones are extracted from meat.
  5. The remaining onion is cut into slices, which are fried until golden brown over low heat.
  6. Garlic cloves, together with juicy walnut kernels, are twice passed through a meat grinder.
  7. Onions and garlic-nut mixture are seasoned, salted and poured ½ liter of broth.
  8. After boiling the dressing, vinegar flows into it.
  9. When the sauce boils and acquires the consistency of thick sour cream, the prepared meat is poured with it.
  10. The dish is served chilled.

Traditional poultry dish - chihirtma

Georgian cuisine is rich in amazing dishes, among which one of the places of honor is a delicious soup with a spicy aroma.

Ingredients:

  • ½ kg fillet;
  • 2 onions;
  • 4 eggs;
  • a piece of butter;
  • ½ head of garlic;
  • some wine vinegar;
  • salt, spices and fresh herbs.

Basic cooking steps:

  1. Pre-prepared meat pieces are placed in a pan, where they are filled with water.
  2. Chicken is cooked until cooked, after which it is removed, and the broth is filtered.
  3. Onion frying cooked in butter is sent to the pan with the liquid.
  4. Vinegar, minced garlic, salt and spices are introduced into the beaten eggs.
  5. The egg mass, with constant stirring, is poured into the soup, into which the meat returns after boiling.
  6. In plates, chihirtma is crushed by greens.

Chakhokhbili from chicken in Georgian

Chakhokhbili is hardly inferior to barbecue in popularity.

To prepare a spicy and spicy dish of Georgian cuisine, you should prepare:

  • carcass of domestic chicken;
  • onion;
  • 1 PC. sweet red pepper;
  • a head of garlic;
  • 4 tomatoes;
  • 200 ml of dry white wine;
  • hot pepper pod;
  • a bunch of parsley and cilantro;
  • 30 ml of olive oil;
  • salt and various spicy spices (coriander, saffron, mint, paprika, etc.).

Working process:

  1. The carcass is cut into portioned pieces, which are laid out on a dry frying pan and fried until a crust forms, preserving the juiciness of the meat.
  2. Cubes are prepared from tomatoes.
  3. The onion is chopped, and the pepper is cut into strips.
  4. Garlic and herbs are chopped finely.
  5. The onions are parsed until transparent, and then sweet pepper is fried in the same oil.
  6. All prepared ingredients are laid out in a cauldron with meat, after which the contents are seasoned, salted and poured with wine.
  7. After boiling, the container is covered with a lid, and the dish is cooked for 25 minutes over low heat.

Cooking in a creamy garlic sauce

A delicious dish can be prepared from a modest grocery set.

It is enough to have:

  • carcass of a chicken weighing 1.2 kg;
  • ½ liter cream;
  • a large head of garlic;
  • butter;
  • ground pepper, paprika, several sprigs of cilantro and salt.

The main steps for executing a recipe:

  1. The carcass is cut along the breast and slightly beaten, after which it is placed in a pan with saline (200 g of salt per 1 liter of water).
  2. The bird is aged 1 hour under oppression, and then rubbed with spices.
  3. Next, the carcass is fried on 50 g of oil from two sides until golden brown.
  4. The meat is laid out on a plate, and the remaining oil is filtered.
  5. Strained oil is poured into a dry frying pan, on which crushed garlic is then fried.
  6. Cream goes to him. As soon as they boil, chopped chicken pieces are laid out in the dishes.
  7. The finished dish is decorated with greens.

With walnuts

Georgian dishes stand out for their bright taste and rich aroma, which are given to them by both spicy spices and walnuts.

To cook chicken in the best traditions of the mountain people, you will need:

  • chicken;
  • 2 onions;
  • 50 g of nuts;
  • 200 ml of wine;
  • a bunch of cilantro;
  • Suneli hops, hot pepper and salt.

Working process:

  1. Divided into pieces, the bird is fried until golden brown, after which chopped onion is added to it.
  2. When the vegetable cubes become soft, the dish is poured with wine.
  3. The mortar mixes nuts, spices and salt.
  4. The contents of the pan are seasoned with a nut mixture and stewed until the meat is ready.
  5. In the finale, Georgian food is sprinkled with chopped cilantro.

Georgian Chicken Soup

To execute a variation of a thick first course with a special Georgian flavor, you will need:

  • 800 g of chicken;
  • 3 onions;
  • 4 eggs;
  • 30 g flour;
  • some green onions and dill sprigs;
  • lemon;
  • dried mint, coriander, ground pepper and salt.

Step-by-step instructions for executing a recipe:

  1. The chicken is boiled until cooked, after which it is removed and freed from the bones.
  2. The onion is chopped, passerized to transparency, after the acquisition of which flour, coriander and a little broth are added to it.
  3. Eggs are beaten with juice squeezed from a lemon.
  4. Chicken is returned to the broth, as well as dressing, salt and pepper.
  5. When the soup stops boiling, the egg mass is poured into it with a thin stream with constant stirring.
  6. At the end of the process, the liquid dish is seasoned with chopped herbs and dried mint.

Shkmeruli - a step by step recipe

Shkmeruli is a traditional Georgian dish native to the highland region of Rachi. This dish gives poultry meat a completely new, spicy flavor.

To create, you will need:

  • chicken carcass;
  • 400 ml of milk;
  • 30 ml sour cream;
  • head of garlic;
  • sunflower oil;
  • ½ bunch of cilantro;
  • red pepper, salt, uzo-suneli.

Cooking method:

  1. The washed carcass is rubbed with a mixture of oil and salt and sent in a suitable dish for 20 to 40 minutes in the oven (depending on the size of the chicken).
  2. A deep pan of milk is placed on the fire.
  3. When the liquid boils, chopped garlic and spices to taste are laid out in it.
  4. The fried carcass is divided into portions, which are sent to a boiled sauce.
  5. After 10 minutes, the dish is supplemented with sour cream, giving it sourness, and chopped herbs. Now Shkmeruli is ready for serving.

The performance of chicken dishes in Georgian traditions diversifies the menu, adding more saturation to the taste and brightness of the appearance of traditional poultry dishes.

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