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Classic georgian chicken chahohbili in frying pan

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6 servings
1 hour

Chicken - 700 grams, Onions - 2 pcs., Tomatoes - 3 pcs., Bell peppers - 1 pc., Butter - 1 tbsp., Khmeli-suneli - 1 tbsp., Garlic - 2 teeth., Hot ground pepper - to taste, Salt - to taste, Greens - to taste

How to make a classic chahohbili from Georgian chicken in a pan? Prepare the products. I took the frozen pepper.

Slice the tomatoes crosswise.

Pour boiling water over them. Hold in the water for about a minute, then spoon out.

Now you can very easily remove the skin.

Dice the peeled tomatoes.

Peel and cut the onions into half rings.

Melt the butter in a pan.

Put down the onions. The fire should be very small, the onions should not be fried, but languished.

Bring the onion to transparency, turn off the heat.

Cut the chicken into roughly identical pieces. Cut the joints from the lower leg, cut the thighs in half.

Preheat the pan and place the chicken on top of it WITHOUT OIL.

Fry the chicken on both sides for about a minute each.

Then put the tomatoes on the chicken.

Then the peppers and fried onions. Salt, add seasonings. Stir and set to simmer on a small heat for 40-45 minutes.

Chop the greens together with the peeled garlic wedges.

Before the end of the simmer, add the greens and garlic to the pan, keep on fire for another five minutes. Done!