Technological map of chakhokhbili gross net. Cooking technology of "chakhokhbili" dish and "amber" cake

C content

Introduction ……………………………………………….………... page 3-12

Topic name……………………………………………………. page 13 2.1 Brief description of the enterprise……...........................................page 14 2.2 Safety precautions………………… ……………………... page 15-16 2.3 Occupational safety ……………………………………….. ………...page 17 2.4 History of the dish ………… ……………………………........... ..page 18-19 2.5 Cooking scheme………………………. ………..page 20-21 2.6 Technological map of the dish……… ………………... …….page 22 2.7 Inventory…………………..……………………… ……... ….page 23-24 2.8 Dinnerware…….………………………………….. …..page 25-26 2.9Cooking technology………………… .….….page 27 2.10 Calculation of the dish…………………………………………page 28 2.11 Preparation of raw materials…………………………………………..page 29 2.12 Operation of the hot shop……………………………………….page 30-31

Conclusion……………………………………………………..page 32

Bibliography………………. .……….. ..page 33

Introduction

In the process of the development of human society over the course of many centuries, gastronomic habits, likes and dislikes have evolved among different peoples of the world. National cuisines were created, which are an integral part of the national culture. Today, each nation has its own national cuisine, which is characterized by its own, different from others, national dishes.

Each national cuisine is based on two main factors: a set of initial products and methods of their processing. These two factors are closely related to each other. The set of initial products is determined by what nature and material production provide - agriculture, animal husbandry, various crafts. This, in turn, means that the specific features of national cuisines are influenced by the country's geographical location, climate, and economic conditions. So, in the national cuisines of countries bordering the oceans and seas, a significant place is occupied by a dish of fish and seafood. In the national cuisines of countries located in forest areas, there are dishes from livestock products and forestry. The peoples of the southern countries use more vegetables, fruits, etc. to prepare their national dishes.

The geographical and climatic position of individual countries also led to different uses and flavoring substances in food. For example, the peoples of Southeast Asia, Africa, South America, etc., use more spices, seasonings, hot sauces for cooking. The peoples of the Nordic countries prefer less spicy food.

However, not only the set of raw materials determines the nature of the national cuisine. Using the same product, different nations in the process of preparing a dish give it their own unique taste. An example is such a popular product as rice. It is the basis of nutrition for many peoples inhabiting the Asian continent. But dishes from it, prepared, for example, by Uzbeks, Indians or Chinese, are perceived as completely different.

It turns out this is because each national cuisine, using the same raw materials, uses different technologies and methods of heat treatment, unique combinations of products inherent only to it.

From all that has been said, we can conclude that national cuisine is created by a national community of people, a commonality of their characteristic features and taste perceptions. This does not mean at all that the national cuisine is something closed, frozen once and for all. Cooking is one of the least isolated parts of the national culture. Mutual penetration and mutual influence of national cuisines on each other have always been and are taking place. We can find many similarities, for example, between the Armenian and Bulgarian national cuisines, which in turn borrowed a lot from Turkish cuisine. There are many similar national dishes among the peoples of Transcaucasia, North Asia, which allows us to talk, for example, about the general Caucasian, Central Asian cuisine.

But this mutual influence of national cuisines on each other does not exclude the originality of each of them, since each nation gives any food, including those created by another nationality, its own special taste.

Already now, we can rightly say that modern Russian cuisine is being born before our eyes, which is equally decorated with Russian pies, Ukrainian borscht, Uzbek pilaf, Georgian kebabs, Armenian tolma and Azerbaijani soup - piti.

Hot meat dishes and snacks are very different from cold dishes and snacks. Their most important difference is that hot meat dishes are subjected to various heat treatments. This is the peculiarity of the preparation of hot dishes and snacks. Hot dishes and snacks are included in the menu after cold ones. They also differ in sharp taste and small volume. For their preparation, meat, meat products (ham, sausages), offal (tongues, kidneys, scars) are used. Any products used to prepare hot dishes are first heat tested. At the same time, large physico-chemical changes occur in them, which contribute to the improvement of taste and better digestibility of food. During heat treatment, the products are crushed, which makes them easier to chew; a large number of pathogens and some harmful substances are neutralized; new flavoring and aromatic substances are formed that contribute to the release of digestive juices.

The following main methods of heat treatment of products are used in catering establishments: boiling and frying. Combined and auxiliary methods of heat treatment are also used, in which several main methods are combined.

Boiling is the heating of food in a liquid. Cooking happens:

main way; (in plenty of water).

Admission; (in a small amount of water under the lid).

Steam cooking; (in special cabinets or on grids).

Roasting is the heating of a product without liquid in various amounts of fat.

Roasting happens:

main way; (in a small amount of fat).

Deep-fried; (high in fat).

In the oven; (in special cabinets at a temperature of 270).

On the grill (roasting on an open fire).

Combined heat treatment methods include:

Stewing is frying the product until golden brown, and then stewing with the addition of spices.

Roasting - boiled, fried, stewed or raw semi-finished products are poured with sauce, baked in an oven.

Breezing is the stewing of meat in a concentrated broth, and then frying in an oven.

Boiling, followed by frying - the product is first felted, then fried.

Auxiliary methods of heat treatment include:

Singeing - used for the primary processing of poultry, beef, lamb, pork and calf legs (on gas burners).

Blanching - laying food for a few minutes in boiled water.

Sauteing - frying foods in a small amount of fat and sautéing.

The technological process of preparing a dish does not begin with heat treatment, but with the receipt of carcasses of slaughtered animals at public catering establishments. The meat comes chilled, chilled and frozen. Chilled meat is that which, after cutting the carcass at the slaughterhouse, cooled down in natural conditions or cooling chambers for at least 6 hours. Meat chilled to a temperature in the thickness of the muscle + 4-0 is called chilled. Meat artificially frozen to a temperature in the thickness of the muscle no higher than - 6 is called ice cream. Depending on fatness, beef and mutton are divided into two categories, and pork is divided into fatty (thickness of lard more than 4 cm) and meat (thickness of lard from 1.5 to 2 cm). Pig meat is divided into two categories. The first category includes milk piglets weighing from 1.3 to 5 kg., The second category includes - weighing from 5 to 12 kg.

The technological process of processing meat at catering establishments consists of the following operations:

Defrosting.

Washing and drying.

Carcass cutting.

Production of semi-finished products.

Frozen meat is thawed in its entirety by hanging the carcass on hooks, or stacking it on grates in special chambers - defrosters. Or in chambers at a temperature of +4 +6 for 3-5 days. Slow thawing of meat allows you to minimize the loss of meat juice to almost completely preserve the taste of the product. Preliminary processing of meat consists, first of all, in its thorough washing. The meat should be washed quickly under running water, and the entire piece intended for processing is washed. Do not wash the meat after it has already been cut, as this transfers contamination from the surface into the meat, first with your hands and then with a stream of water. If the meat is washed in small pieces, especially after the bones have been removed, this causes a loss of juices, and thus a decrease in the nutritional value of the meat. For the same reason, meat should not be soaked, as water-soluble proteins, minerals and B vitamins pass into the water. Washed meat should be dried. Dry the meat on wire racks or linen napkins. The dried meat is cut in several stages. At the beginning, the carcass is cut into quarters. Then, each quarter is divided into parts. The forequarter of the beef carcass is divided into the shoulder blade (shoulder and shoulder part), neck, dorso-thoracic part. The rear quarter of the carcass, having separated the tenderloin (iliac muscle), is divided into the posterior and lumbar parts. Pork, veal and lamb carcasses, having previously separated the tenderloin, are cut across into two halves - front and back. The front half is divided: shoulder blade, neck, loin, brisket; back - for two hams.

After that, the muscle, connective and adipose tissues are separated from the bones. This operation is called deboning. Then parts of the meat are cleaned from tendons and films, cartilage is removed.

Excess fat should be removed, leaving a layer of two to three millimeters, as fat prevents excessive evaporation and helps preserve the juiciness of the meat. Then the edges are cut off, the pieces are leveled, giving them more or less the same thickness and shape. This operation is called stripping. In the small pieces of meat remaining from deboning, small bones, tendons, cartilage, blood vessels, fat and films are removed. This operation is called trimming.

Chicken meat is tender and well digestible. This is due to the peculiarities of its chemical composition. Poultry meat contains 16-21% proteins, 5.0-28.8% fat, 0.6-1.0% minerals (calcium, potassium, copper, sodium, phosphorus, iron), water, vitamins B1, B2, PP, A, D, extractives.

Poultry meat contains mostly complete proteins and less defective proteins (collagen, elastin). Therefore, poultry meat cooks faster than animal meat and is better absorbed. The ratio of complete and incomplete proteins in poultry meat is affected by age, fatness of the bird.

The high nutritional value of a tomato is due to the content of sugars (2.5-4.5%), minerals (0.7%), acids (0.5%). The composition of minerals includes: salts of potassium, calcium, sodium, magnesium, phosphorus, iron (1.4 mg%), which play an important role in maintaining the acid-base balance in the body. Tomatoes can be called a natural concentrate of vitamins C, group B 1 , PP and provitamin A.

The color of fruits depends on the presence of carotenoids in them (carotene, lycopene, xanthophyll). Lycopene predominates in red fruits, while carotene and xanthophyll predominate in yellow ones.

The pleasant taste of a tomato depends on the combination of sugars (glucose, fructose) with organic acids (malic, citric, etc.).

The value of spicy vegetables is determined primarily by the content of flavoring and aromatic substances, vitamins and mineral salts. Carriers of a delicate and pungent aroma are essential oils, which contribute to a better separation of digestive juices and thereby increase appetite and digestibility of food.

Dill. This is an annual crop that uses green leaves or leaves with umbrellas as food. Dill has a lot of essential oil (1000-2500 mg%), useful and easily digestible salts of potassium, calcium, iron, phosphorus. In the greens of dill, 3 times more than in lemons, vitamin C (100 mg%), a lot of carotene. Dill also contains 4.1% sugars and 2.5% nitrogenous substances.

Basil. Basil is an aromatic plant whose leaves have a sour taste and pleasant aroma due to the presence of essential oils in them (20-70 mg%). Dry and fresh basil leaves serve as a good seasoning for meat dishes.

Onion vegetables are valued due to the presence of a large amount of nutrients, taste and aromatic substances. They also have medicinal properties, as they contain phytoncides, and green mass - vitamin C (up to 60 mg%) and carotene (4.8 mg%). Therefore, they have long been used for catarrh of the respiratory tract, asthma, digestive disorders, atherosclerosis and fungal diseases.

Essential oils of onion vegetables cause sharpness, specific taste and aroma, stimulate appetite and promote better digestion of food.

Onion. Onions contain 12-60 mg% of essential oil, which gives it a smell and pungent taste, as well as B vitamins. 1 , IN 6 , PP, folic and pantothenic acids. They are also rich in minerals: calcium - 31 mg%, phosphorus - 58, potassium - 175, sodium - 18, magnesium - 14, iron - 0.8 mg%.

Leek. It is less spicy than onion. In young onions, a thickened stem and green tender leaves are eaten, which reach 70 cm in length.

Garlic. It is a complex bulb, consisting of 3-20 cloves. It differs from onions in a sharper taste and smell, lower moisture content and a higher content of nitrogenous, extractive and mineral substances, as well as essential oils (up to 2%), the main component of which is diallyl disulfide.

Various semi-finished products are prepared from the prepared parts of the meat. But, before you start cooking semi-finished products, you need to know that meat is, first of all, a source of protein and you need to try to save all the nutrients. Meat also contains some vitamins, mainly of group B. The nutritional (biological) value of meat proteins, their digestibility is quite high. But it largely depends on the method of feeding slaughter animals, the part of the carcass, the method of storage and preparation of the dish. So, for example, by placing meat for boiling in cold water, we lose a lot of nutrients that pass into the liquid, while the losses are much less if meat is put into hot water for cooking. There are even fewer losses when roasting meat, however, this cooking method is not always desirable. It is very harmful to overheat the meat, as this reduces the value and digestibility of proteins to a greater extent.

Meat is cooked by heating to the boiling point of water in liquids, that is, in water or in a decoction of vegetables. If the meat is put into boiling water, then the top layer of proteins quickly coagulates, which prevents the substances that make up the meat from becoming liquid. If the meat is put into cold water, then these substances, the predominant part, pass into the broth. We are talking about soluble proteins, mineral salts and some other substances. Proteins that have passed into the broth under the influence of high temperature form the so-called foam. The foam is not removed because it has nutritional value, thus removing it reduces the nutritional value of the broth. Cleaned and washed meat should be put into boiling, salted water with spices. Salt prevents meat juices from completely becoming liquid. The water should just cover the meat. The pot must first be put on high heat, then cook the meat on low heat, under the lid. When the foam disappears from the surface, add peeled vegetables and cook until fully cooked. Add salt at the end of cooking. Put the finished meat out, let the broth drain, cut into portions and sprinkle with hot broth to prevent drying out.

For cooking meat, dishes made of durable metal are used. For this purpose, cast iron cookware with a lid is best suited.

Meat intended for frying must be of high quality, tender, without films and tendons. The meat of the worst grades after frying remains hard fibrous. Roasting does not last long and consists in heating the meat in an open dish on the stove. The meat should be placed in heated fat. When in contact with the bottom of the dish, a crust of browned proteins forms on the meat. The crust protects the meat from loss of juices, and from excessive impregnation with fat. In addition, the crust has good taste. When a brown crust forms on one side, the meat should be turned over and fried so that the surface of the piece is fried evenly. Do not place the meat too closely in the pan, as the steam released during frying makes it difficult for the formation of a golden crust on the entire surface of the meat. The meat is fried in pieces cut across the drags. The thickness of the pieces depends on the type of dish and is determined by a detailed recipe. The meat immediately before frying must be salted, peppered and dipped in flour or breaded (if it is a breaded product). Fry the meat should be on medium heat so that it is fried inside without burning. The temperature of the fat must not drop during the frying process, otherwise the meat will not be browned and will be heavily saturated with fat. It is not recommended to bring the fat to too high a temperature, as this causes the breakdown of fat, in addition, the meat burns.

Utensils used when frying meat: in a small amount of fat: a strong metal frying pan, a metal spatula, a heated dish for serving; in a large amount of fat: a saucepan, a metal spatula, a colander, a heated dish for serving.

Stew meat may be of a lower grade than for roasting, with tendons, as well as old animals.

Basically stewing consists of frying and then boiling under the lid for a long time. The fried meat, together with the juice and fat formed from roasting, must be transferred to a saucepan, poured with a small amount of broth or water, covered with a lid and simmered over low heat. During stewing, the meat must be turned over or shake the pan so that the meat does not burn. As the juice evaporates, you need to add water or broth.

The stewing process, which takes a very long time, softens the meat, because the steam generated during stewing lingers under the lid, penetrates the fabric and softens it. Simmer until the meat is soft. If the meat is stewed for too long, the fat is melted, meat juices turn into sauce, the amount of meat decreases and the dish does not look beautiful. Meat that has been stewed properly should hold its shape and the sauce should be thick. The meat is stewed in a large piece, weighing from 1.5 to 2.5 kg, (stewed roast), portioned piece (chops), small pieces (goulash), and larger ones (stew). You can also stew a minced meat product.

Chakhokhbili

2.1 Brief description of the enterprise

I, Martirosyan Armen, had an internship at the Ararat cafe in the city of Samara. The structure of the canteen includes the following workshops: meat and fish workshop, cold workshop, hot workshop, washing, storage room, wardrobe.

The dining room is equipped with: refrigerators, ovens, electric stoves, electric titanium, microwave oven, electric grill, electric meat grinders, production tables and various inventory.

According to the staffing table, the staff of the canteen includes 6 people: 3 cooks and 3 kitchen workers. Due to the complexity of the process and working conditions, a shift work schedule for personnel (2 shifts) is provided.

While in practice at the Ararat cafe, I did all kinds of kitchen work. He took part in the preparation of various dishes, as well as in the preparation of dishes for special occasions.

For various events, this enterprise has a trading floor with 100 seats.

This catering establishment has developed a daily menu, which includes: first and second courses, hot and cold drinks, a variety of dishes and snacks.

This public catering enterprise is considered profitable, as there is a return on investment in the production of the necessary products, in the payment of wages to employees of the enterprise, deductions to the budget, repayment of utility costs provided by various organizations; funds remain to expand service offerings to consumers.

2.2 Safety

All electrical equipment is grounded, i.e. metal parts with grounding conductors laid in the ground. Due to this, when a person is included in the circuit, a current passes through his body that does not pose a danger to his life. There should be rubber mats in front of the circuit breakers and machines and the inscription: "High voltage - dangerous to life." The danger of electric shock increases at elevated room temperatures in humid and damp air. The maximum carrying weight for women and adolescents is 20 kilograms.

Thermal equipment is used in confectionery shops on fire gas or electric heating. Each type of fuel requires special precautions and compliance with labor safety regulations. However, it is necessary to adhere to the general rules of labor protection. It is impossible to work on thermal equipment without serviceable fittings. The pressure gauge must have a red line on the limiting working pressure. The safety valve and the purge cock should be checked daily, the pressure gauge once every 6 months. Each machine is accompanied by a safety manual.

When working with hot liquid:

Filling the pan with liquid, without adding 4-5 centimeters to the edge.

Check the quality of container handles.

When liquid boils, reduce heat.

When removing the lid from a hot dish, lift it away from you.

Pour cereals and other products into the boiling liquid carefully.

In hot fat, place the products carefully (away from yourself) so that the fat does not splatter.

When removing hot dishes from the stove, use oven mitts, and if the pan is without a handle, use special oven mitts.

Do not use cookware with a bent bottom or broken handles.

Safety rules for culinary work.

When using electric heaters:

Install the electric heater on a refractory stand.

Before work, check the serviceability of the connecting cord.

Turn on and off the appliance with dry hands, while grasping the plug body.

When finished, turn the appliance on and off.

When using gas stoves:

Ventilate the room before work.

When lighting a gas burner, first bring a burning match to it, and then open the tap.

The flame of the burner should be uniform, bluish in color. If the flame is yellow and coming off the burner, turn it off. The burner needs to be adjusted.

When installing cookware with a wide bottom on the stove, use a burner ring with high ribs. When the liquid boils, reduce the flame of the burner.

Do not leave potholders, matches or other items made of flammable materials on the stove. Do not leave a lit stove unattended.

2.3 Labor protection

The main laws on labor protection are provided in the code of laws on labor protection of the Russian Federation (K 36TRF).

The working time of workers is 40 hours per week, with a five-day working week corresponding to an 8-hour working day, and a six-day working week corresponding to a 7-hour working day. On weekends and holiday days, the working day is reduced by 1 hour. Overtime work can only be done with the permission of the trade union committee in exceptional cases, and it should not exceed 4 hours on 2 consecutive days and 120 hours per year. The first 2 hours of overtime work are paid at the rate of one and a half, and the next at double the rate. Work on weekends and public holidays is permitted only in exceptional cases by written order of the head of the enterprise. Such work is compensated by the provision of another day of rest or is paid twice. For persons employed in work with harmful substances, for example, pesticides, the working day is reduced to 6 hours. Annual paid leave is provided for at least 28 calendar days. Various rules and instructions related to labor safety are developed by Ministries and Agencies.

1. History of the dish

Georgian cuisine has gained great popularity not only in our country, but also abroad. Many of the Georgian dishes, such as shish kebab, soup - kharcho, chakhokhbili and others have become international. Among the popular poultry dishes, one should note chikhirma - chicken or turkey broth seasoned with flour, egg and onion shaken in vinegar. Speaking of specific Georgian dishes, one cannot help but recall the popular food of all Georgians - chakhokhbili, a chicken dish with lots of fried onions, spices , various recipes, the preparation of which there are dozens.

Everywhere in Georgia, special pies are baked from cheeses - cheesecakes - khachapuri, which are also a national dish. By the way, cheeses are also an integral part of the national cuisine.

It is a good custom in Georgia to serve thoroughly washed and peeled greens for lunch and dinner at any time of the year (depending on the season: parsley, dill, watercress, tarragon, mint, basil, green onions and others). Along with greens, radishes, radishes, whole tomatoes, cucumbers, capsicums are also served at any table. And, finally, Georgian cuisine is distinguished by an abundance of all kinds of spices, seasonings, sauces. Especially common is tkemali - a sour sauce made from wild varieties of cherry plum, heavily seasoned with red pepper and chopped herbs. Tkemali is served with meat dishes.

Cold vegetable snacks are prepared from raw, boiled, salted and pickled vegetables and herbs. Eggplants, beans (green beans and grains), red and green tomatoes, cabbage and other vegetables are widely used. In addition, a variety of fish and meat products are served on the table as an appetizer.

Most snacks in Georgia are seasoned with various spices, raw herbs, walnuts, sauces, pomegranate juice, wine vinegar, etc.

Cold dishes are beautifully decorated with various raw spicy herbs, chopped onions, green pomegranates, and nut butter.

In Georgian cuisine, beef, lamb, pork, poultry, and fish are widely used to prepare various dishes.

In the manufacture of meat dishes, all types of heat treatment are used: boiling, frying, stewing, baking, etc.

Georgian cuisine is very diverse and refined in its own way. However, the most favorite dishes of the Georgian table are dishes fried on a spit. On a spit, both meat, fish, and vegetable, dairy (cheese) products are fried.

Products are strung on a spit, placed over coals burning without a flame and fried until tender. The most favorite dishes on a spit and Georgians are shish kebab, vegetables stuffed with bacon and herbs (tomatoes, eggplants) and a ham or brisket of a young lamb.

1. Scheme of cooking "Chakhokhbili"

Scheme No. 1

Cooking scheme "Chakhokhbili"

Continuation of scheme No. 1

2.6 Technological map of the Chakhokhbili dish

Table No. 1

Technological map of the Chakhokhbili dish

Weight, g

Gross

Net

Chicken

213

145

Fried chicken

100

Sauce:

table margarine

fresh onion

sautéed

150

126

fresh tomatoes or

tomato puree

Wheat flour

Water

Vinegar 3%

Garlic

Exit

250

2.7 Inventory

baking sheet.

Pan.

Spatula - 2 pcs.

2 liter saucepan - 1 pc.

1.5 liter saucepan - 1 pc.

Board OS ("raw vegetables").

Board MS ("raw meat").

Knife OS ("raw vegetables").

Knife MS ("raw meat").

Bowls - 2 pcs.

Spoon.

Portion plate.

The optimal set of kitchen utensils and appliances includes a fairly extensive set of items:

Thick cutting board for raw meat

Cutting board for boiled meat.

Table board for cutting bread.

Table large cutting board for cutting bread.

Cutting board for cutting fish.

A marble slab, as thick as possible, and fixed on a table.

Whisk or apparatus for beating eggs, butter, sugar.

Cast iron or enamel bowl for beating eggs.

5 - 8 wooden spoons of various sizes.

Kitchen scissors made of stainless steel: small - for cutting bags (for example, dairy products), medium - for fish, large for cutting poultry.

2 - 4 studs.

Grid for deep fat.

Breadbox.

A set of containers for spices.

A set of containers for storing bulk products.

Forms for jelly and aspic dishes of different sizes.

A set of enameled bowls (large and small) for auxiliary processes.

The sieve is large, small and medium.

Trays of various shapes and sizes.

2.8 Tableware

In order to prepare a tasty and aesthetically attractive dish, you need a lot of indispensable helpers - professional tools. The idea of ​​kitchen comfort, where a minimum set of several chef's spoons and spatulas, a knife, a grater and a whisk is needed, has changed radically. Our cuisine is becoming more and more international - new products, previously unfamiliar or unknown, appear on the daily menu. Culinary tools include dishes, utensils, accessories for processing, cooking, frying, grilling devices, various ladles, spatulas, wire beaters, baking tools, specialized kitchen appliances, forged knives, tongs, cutting boards, cutting, measuring, mechanical appliances, kitchen sieves, metal salad bowls, jars for bulk products, salt shakers (dispensers), pots and pans made of stainless steel and other materials.

Kitchen utensils of different peoples have their own differences in their constituent items and may vary depending on the methods of preparing national dishes. At the same time, over the course of many centuries, a pan-European optimal set of kitchen utensils has been formed that meets the requirements of modern cuisine. This set is constantly changing and cannot be unshakable, because thanks to scientific and technological progress, many household items become obsolete; they are replaced by others made from the latest materials, multifunctional.

The kitchen, rationally equipped with utensils, kitchen utensils (utensils), mechanized appliances, helps to speed up the preparation of many dishes. Thanks to the latter, it is possible to grind or process more products faster and more thoroughly: clean, chop, chop, grind, beat.

When equipping the kitchen facilities, it is necessary to know the purpose of all items and monitor the appearance in stores of new appliances and devices that facilitate the work and save the cook's time.

When equipping the kitchen with dishes and kitchen utensils, they should be divided into primary and secondary items. However, it should be borne in mind that this division is conditional.

The strength and durability of the cookware, as well as the quality of the food cooked in it, depend on the material from which the cookware itself was made.

Steel cookware meets the requirements of modern culinary technologies to the greatest extent. Enamelled steel cookware is chemically resistant to organic acids, salts, soaps and alkalis. Such dishes do not absorb fat and odors. Enamelware can be used to store foods containing acid (shchi, pickles).

A special category is galvanized steel utensils. It is impossible to cook food and boil water for drinking in it, since the resulting zinc salts are harmful to humans.

Stainless steel utensils are mainly used for cooking liquid dishes, as they have thin walls, do not collapse from sudden changes in temperature, and do not spoil the taste of food. The disadvantage of stainless steel cookware is poor thermal conductivity, and high temperature is required for frying.

Cast iron cookware is suitable only for frying and stewing. To preserve vitamins and nutrients during cooking, cast-iron cookware must be covered with glass enamel inside.

Aluminum utensils. Dishes from this material for a long time "reigned" in the home kitchen. Its use is undesirable due to the short-lived service life and the high degree of damage to such dishes during cooking.

2.9 Cooking technology of Chakhokhbili dish

Portioned pieces of chicken are fried, sautéed onions, chopped into rings, finely chopped tomatoes, dry flour sauté, water, vinegar, cilantro and basil, crushed garlic, black pepper, salt are added and stew until tender.

Released together with the sauce in which the chicken was stewed.

2.10 Calculation of the Chakhokhbili dish

Table number 2

The cost of the Chakhokhbili dish per 1 serving weighing 250 grams.

Name of raw materials and products

Gross weight, g

Price for 1 kg, rubles

Cost, rubles

Chicken

213

35.6

table margarine

fresh onion

150

1.5

fresh tomatoes

4.9

tomato puree

3.2

Wheat flour

0.040

Water

Vinegar 3%

0.02

Garlic

100

0.025

Coriander (cilantro), basil (greens)

250

4.1

50.385 rubles

The total cost of the Chakhokhbili dish is 50 rubles 39 kopecks per one serving weighing 250 grams.

2.11 Preparation of raw materials

Mechanical cooking of meat

Mechanical cooking of vegetables:

cleaning a tomato

sorting tomato

Washing the tomato

sliced ​​tomato

Peeling onions and garlic

Sorting garlic and onions

onion slicing

Pushing garlic through a garlic press

Mechanical culinary processing of greens:

Sorting basil and cilantro

Washing cilantro and basil

Cleaning basil and cilantro

2.12 Hot shop operation

In the hot shop, hot first courses, second courses, side dishes, sauces are prepared, and all technological operations for the heat treatment of semi-finished products for the cold shop are performed. The cold shop produces a variety of cold dishes, snacks and culinary products. The work of pre-cooking workshops is based on the menu plan. The release of dishes and culinary products during the day is carried out in small portions, taking into account the load of the trading floor and the schedule of the flow of consumers. The largest part of the products of pre-cooking shops is made before the opening of the hall.

The hot shop is the main one in large-capacity enterprises with several trading floors. It is located next to the hall with the largest number of seats, while in other trading halls, distribution rooms with food warmers are equipped. The hot shop is adjacent to the blank shops, the cold shop, the washing of kitchen utensils, and when the dishes are dispensed from the stove, the washing of tableware. In the hot shops of large enterprises, a soup department is organized for the preparation of first courses, and a sauce department is organized for the preparation of second courses, side dishes, sauces. Hot shop equipment, its capacity depends on the throughput of the shop. Of the thermal equipment, stoves, cooking boilers, electric ovens, electric frying pans, electric fryers, boilers are installed. The procedure for arranging equipment depends on the types of machines and apparatus used, the fuel used, the area and shape of the kitchen room and the location of the dispenser. The stove is placed in the center of the hot shop to provide free access to it from all sides. It is more expedient to place the slab perpendicular to the wall with windows, butt to the outer wall. The preparation of a wide range of soups, main courses, side dishes, sauces requires the provision of a hot shop with a variety of utensils and utensils. In the soup department, work is organized as follows. For the preparation of first courses, pre-measured types of containers are used, intended for various products and semi-finished products (potatoes, cabbage, carrots, etc.). on the desktop should be: a board, a knife and a slide, that is, a metal rack with several sticks on which dishes with spices and seasonings are placed. The range of slides depends mainly on the type of enterprises. Prepared pickles, onions sautéed with tomato, root vegetables, chopped greens, tomato, bay leaf, peas, salt, etc. are usually stored on the hill. the presence of a slide facilitates the work of the cook, speeds up the preparation and release of dishes, and also develops the chef's sense of responsibility for the quality of the dishes.

Conclusion

Second courses are very common and varied.

I was preparing chakhokhbili. This dish takes 160 minutes to prepare. Chakhokhbili is not only a tasty dish, but also quite satisfying, as it includes such products as: meat, vegetables, greens. I would like to note that the manufacture is simple and inexpensive. For this type of second course, a sauce was selected, with which the dish can be served, for high-quality assimilation and an increase in the taste effect of the dish.

Chakhokhbili is a dish popular in many neighboring countries, it is distinguished by its spicy taste and ease of preparation, and, importantly, the low cost of the dish, which contributes to its wide distribution. If you want to experiment and please your loved ones and guests, then, of course, you should cook chakhokhbili, decorate with herbs and taste it together. Your guests and loved ones will appreciate your culinary skills.

Bibliography

V.V. Usov - Fundamentals of culinary skills. Moscow 2007

L.G. Shatun - Cookery, 2006

T.A. Kachurina - Cooking: a textbook. M.: 2007

ON THE. Anfimova, L.L. Tatar - Cooking "Cook, pastry chef" Textbook, 2005

V.V. Usov - Organization of production and service at public catering establishments, 2006

2. V.V. Baronovich "Cook", Moscow "Academy", 2008.

3. N.V. Shatun, “Cook, confectioner”, Moscow Academy, 2008

Any national cuisine has a unique flavor and characteristics. Georgian cuisine is rich in many world-famous dishes, but I would like to pay special attention to chakhokhbili. This dish is made from fat pheasant, which was raised at home. Since it is problematic to find a pheasant in urban conditions, you can take a chicken as a replacement. Chakhokhbili is also prepared from lamb, duck, beef and even turkey.

Chakhokhbili from chicken - a step-by-step classic recipe

The secret ingredient of real chakhokhbili is regan, better known as basil. This fragrant seasoning in combination with cilantro gives the dish a unique taste. Cilantro is used in almost every dish of Georgian cuisine.

To cook chakhokhbili, you will need a large frying pan with thick sides and a bottom. The ideal option is a cast iron skillet. Alternatively, you can use a cauldron, gosling or duckling.

Products:

• Chicken meat - 2 or more kg;
• Tomatoes - 5 pcs;
• Onions - 5 pcs;
• Garlic - 3-5 cloves;
• Basil and cilantro - 1 bunch;
• Bulgarian pepper - 2 pcs;
• Khmeli-suneli;
• Salt, hot ground red pepper and ground red paprika.

Important! When carving a chicken, it is necessary to separate the fat and the oil gland from the carcass.

Let's start cooking!

1. The meat must be washed, cut into pieces for servings. Be sure to leave the skin and fat. After that, rinse again.
2. Wipe the meat with a towel and put in a dry frying pan. For the preparation of classic chakhokhbili, no fat or oil is used. The dish is prepared with the chicken's own fat, so to speak, in its own juice. The chicken laid out in a pan is stewed over low heat with the lid closed.
3. Ripe tomatoes are cut crosswise and poured with boiling water for 3 minutes. After this procedure, it will be easy to remove the skin. Peeled tomatoes are very finely chopped. Important! In winter, fresh tomatoes do not have the necessary taste, and therefore it is better to add concentrated tomato paste to chakhokhbili or, even better, tomatoes canned in their own juice.
4. Stew the meat for 20 minutes and then put the chopped tomato into the pan. Add salt and simmer over low heat for another 15 minutes.
5. Onion and pepper should be cut into half rings. First, onion, cilantro and chopped regan are added to the dish and stewed for 10 minutes. Next, bell pepper and all other spices are added to chakhokhbili. Chakhokhbili has a spicy taste, but you can always make adjustments to the recipe if spicy is not to your taste. In this case, only suneli hops are added. Important! Red pepper is added at the end of cooking, as it is not recommended to boil it.
6. At the very end of the cooking process, garlic in the form of cloves is added to chakhokhbili. It is not necessary to stew meat with garlic. Just give the dish time to brew and you can start eating.

Chakhokhbili in a slow cooker

For those who are always in a hurry on business, but at the same time great gourmets, we suggest using the chakhokhbili recipe in a slow cooker. A slow cooker allows you to cook dishes at an accelerated pace without losing the taste component of the issue.

Products:

• Ham - 2 pcs;
• Vegetable oil;
• Onions - 2 pcs;
• Regan and cilantro - 1 bunch;
• Tomatoes - 3 pcs;
• Red sweet pepper - 3 pcs;
• Garlic - 3-4 cloves;
• Khmeli-suneli;
• Salt and pepper.

Let's start cooking!

1. Ideally, the legs should be soaked for 2-3 hours. If there is no time at all, then it is enough just to rinse them thoroughly and cut into 3-4 pieces with bone and meat. The slow cooker is put on "Baking" and in this mode the meat is fried for 5 minutes. Next, vegetable oil is added, and the chicken is removed from the multicooker.
2. The onion is cut into cubes and cooked in the oil in which the chicken was fried. Tomatoes are cut into slices and added to the onion. After 3-4 minutes, the chicken is laid out for frying, and along with it, pepper, cut into half rings, spices and tomato paste are also laid out. If there is not enough liquid, you can add half a glass of water. The lid of the multicooker must be closed and the dish should be cooked in the "Extinguishing" mode for 30-40 minutes.
3. 5-7 minutes before the end of cooking, garlic cloves and chopped herbs are added to the dish.

Chicken Chakhokhbili with walnuts and tomatoes

There are a lot of ways to cook chakhokhbili from chicken, but the most famous of them is chicken with nuts and tomatoes. The set of products is absolutely identical to the first chakhokhbili recipe above. To the list you only have to add a walnut and 50 gr. butter.

Important! Suneli hops are added at will, as walnuts, herbs, spices and garlic create an already bright taste palette.

Let's start cooking!

1. Cut the meat and stew with onions. Butter is used instead of vegetable oil for frying. It takes 10-15 minutes to roast. This is enough to cook the chicken.
2. Next, fill the chicken with water so that the meat is hidden under it. Cook for 15 minutes.
3. Mix nuts with tomatoes. The best way to do this is in a blender. Pour the resulting mixture into the broth and throw in the bay leaf. Important! Make sure that the tomatoes are added to the broth with the chicken already cooked.
4. Mix all the ingredients thoroughly and let it boil for another 5-7 minutes. Add herbs and garlic. After boiling, close the pan or cauldron and remove from heat.

Chakhokhbili from chicken with eggs

Products:

• Breast - 500 gr;
• Onion - 250 gr;
• Tomatoes - 2 pcs;
• Garlic - 2 cloves;
• Eggs - 2 pcs;
• Bay leaf - 3 pcs;
• Suneli hops;
• Dry ground cilantro - 1/2 tsp;
• Fresh cilantro and parsley - a bunch;
• Ground hot pepper - 1 tsp;
• Butter - 70 gr;
• Vegetable oil - 50 ml;
• Salt.

Cooking steps:

1. Before cooking, the breasts must be marinated. The meat should be put in the refrigerator for half a day.
2. The marinade is prepared from the following products: 3 tbsp. salt and sugar; 1 tbsp tomato paste; tomato paste; Garlic; Bay leaf; 1 liter of water.
3. Dissolve sugar and salt in water. Then add garlic, tomato paste and bay leaf. Dip the meat into the resulting mixture and leave it in this form for half a day.
4. Marinated meat is ready for cooking. First, chop the onion, tomatoes, cilantro and garlic very finely. Pour oil into a hot frying pan, put the chicken and simmer, stirring, over low heat for 15-20 minutes.
5. Pour the butter mixed with onion into the pan and fry for 15 minutes. Don't forget to stir the chicken and onion so they don't burn. After that, you can add tomatoes and fry for 5 minutes. Then throw in garlic, dry cilantro and suneli hops. After 5 minutes, pour in the beaten eggs, mixing them thoroughly with other products. Another 2-3 minutes and the dish is ready. Chakhokhbili is served hot and topped with parsley and cilantro.

Chakhokhbili with chicken and wine

Since Georgia is famous for its wines, they are often added to dishes. Chakhokhbili was no exception.

Products:

• Onions - 5 pcs;
• Chicken - 1 pc;
• Tomatoes - 4 pcs;
• Dry white wine - half a glass;
• cilantro - 1 bunch;
• Sea salt;
• Ground black pepper.

Let's start cooking!

1. Cut the meat, getting rid of the fat along the way. Finely chop the onion and fry it in the fat cut from the chicken. When the onion becomes translucent, add a piece of butter so that the onion does not burn.
2. After frying the onion, it is transferred to the pan and the chicken is laid out there. Now pour half a glass of water or wine into it. The meat in this form is stewed under a lid over low heat for 35-40 minutes.
3. Then add the tomatoes and peel them. Peeled tomatoes can be thrown into the pan either chopped or whole - it depends on taste preferences. Without the skin, tomatoes turn into tomato paste and boil like broth.
4. Now it remains to add chopped greens to the dish, salt and pepper. Boil the meat with herbs for 20 minutes.

Chakhokhbili with chicken and potatoes

Chakhokhbili is a versatile dish and you can add various ingredients to it.

Products:

• Chicken - 1 pc;
• Onions - 2 pcs;
• Tomatoes - 3 pcs;
• Bulgarian pepper - 1 pc;
• Lemon - half;
• Garlic - 4 cloves;
• Potatoes - 3 pcs;
• Butter - 100 gr;
• Fresh greens - 50 gr;
• Spices;
• Salt.

Step by step cooking process:

1. Put the oil in a cauldron with thick walls and heat over low heat until melted. After that, diced onion, fry in this oil.
2. Put the finished onion on a plate, and add the chicken, cut into pieces, into the cauldron. Fry the meat for 5-10 minutes under a closed lid, after which it is necessary to drain the juice from the cauldron into a separate bowl, which stood out from the chicken. Now the chicken can be thoroughly fried over high heat until golden brown.
3. Put onion with oil in a cauldron, add lemon juice and crushed garlic. In this composition, the meat is cooked for 5 minutes.
4. During this time, finely chop the tomato, potatoes, peppers and vegetables and add to the meat. Now you can add to the meat and vegetables the juice that was drained when frying the chicken. Put spices and salt to taste and cook the dish for another 10 minutes over medium heat. 5 minutes before the end of cooking, chopped fresh herbs are added to chakhokhbili. That's it, the dish is ready. Bon appetit!

Georgian chakhokhbili is a dish that has gained wide popularity in domestic open spaces. It is prepared quite simply, but you need to follow some nuances so that you get not just a stewed bird with vegetables, but a real Georgian chicken chakhokhbili, a step-by-step recipe with a photo will help even novice cooks cope with the task. You just need to remember that neither ketchup nor tomato paste is put in chakhokhbili. A rich fragrant sauce is obtained in the process of cooking fresh vegetables - tomatoes, sweet peppers, onions, garlic. Be sure to use suneli hops as a seasoning, since you can buy it at any store. But as for hot red pepper, it is allowed to use dry ground, but ideally, take a fresh pod - it will give chakhokhbili a bright, rich peppery taste, very cheerful.

• 1 kg of chicken meat;
• 3 large onions;
• 2 bell peppers;
• a pod of hot pepper;
• 5-6 tomatoes;
• 1.5 tsp hops-suneli;
• greens (cilantro or parsley);
• basil (optional)
• 4-6 cloves of garlic;
• 50 g butter;
• salt.

How to cook Georgian chicken chakhokhbili

1. If the chicken is in its entirety, then cut it into portions. If chicken legs are used, then cut them into two parts and remove the knuckle on the leg. Wash chicken meat and dry thoroughly. Then take a thick-walled stewpan, heat it well, lay out the chicken pieces and brown them. Do not use oil, the frying surface must be dry.

2. Cut both onions and peppers into half rings.

3. In a separate frying pan, after melting the butter, sauté the onion until soft (that is, fry it over low heat, stirring so that it does not burn and brown). Transfer to the fried meat.

4. Then, on the remnants of the butter, slightly simmer the pepper (literally warm up for 3-5 minutes, stirring a couple of times). You also transfer it to the stewpan with meat.

5. Make cross-shaped cuts on the tomatoes, put them in a deep bowl or saucepan and pour boiling water over them for one minute. Then quickly transfer to cold water, let the tomatoes cool and remove the skin from them - it leaves very, very easily.

6. Cut the peeled tomatoes into slices, which you also add to the chicken. Then cover the saucepan with a lid and put on a quiet fire. When the juice stands out, season the mass with salt. Simmer until chicken is tender, about 30-40 minutes.

7. During this time, chop the greens. If you don't like cilantro, substitute parsley for it. Grind finely the pod of hot pepper and garlic.

8. When the chicken becomes soft, add greens, hot peppers with garlic and spices.

9. After 7-10 minutes, you can turn it off. Chakhokhbili from chicken will be ready.

Tender chicken meat, spicy tomato sauce and divine aroma of this dish will conquer all members of your family. Chakhokhbili from Georgian chicken can be served even without a side dish, adding just some fresh vegetables.

easycookschool.com

Chakhokhbili in Georgian - the secrets of sunny Caucasian cuisine. How to cook chakhokhbili from Georgian chicken: options

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To cook real chakhokhbili, and not chicken stewed in tomato sauce, you need to know a little more about home Georgian cuisine than international catering establishments offer far from Georgia.

Barbecue, satsivi, khachapuri and a dozen other dishes that I had to try in a restaurant only vaguely resemble those dishes that every Georgian woman prepares every day.

Georgia is a country at the crossroads of Europe and Asia, so the history of its culinary traditions has evolved under the influence of Iran, Turkey, and Russia. The nature of Western and Eastern Georgia, with different relief and climate, also left its mark on the choice of products and the taste of dishes.

Since we are talking about chakhokhbili - a poultry dish, now there will be a little acquaintance with the cuisine of Western Georgia, where they prefer to cook poultry dishes, more than in the eastern part.

Chakhokhbili from Georgian chicken - main technological features

Of course, every housewife in cooking is guided, first of all, by the tastes of her family, but chakhokhbili is a classic dish, and therefore there are no significant differences in its preparation. In a nutshell, chakhokhbili is poultry stew in vegetable sauce.

The most classic ingredient for chakhokhbili is pheasant. It is clear that there will not be enough pheasants for everyone, so the best alternative poultry meat for this dish is fatty homemade chicken so that you do not have to add oil when frying it. Chicken can be replaced with turkey, but goose and duck meat is not very popular in Georgia.

The carcass is cut into portioned pieces. You can buy ready-made chicken, cut into shins, thighs, wings. Chakhokhbili is also prepared from bird fillets, without bones, but such recipe options are not common. The dish is also prepared from chicken offal.

The meat is pre-fried, with or without added fat, depending on the fat content of the bird. To do this, it is convenient to use bulky dishes with thick walls and a non-stick coating in order to immediately add the remaining components of the dish to the fried meat.

Butter gives a special taste to fried meat, and in addition, when frying, it acquires a nutty flavor. To prevent it from burning, use ghee, or add a little vegetable oil first. But the dish should not be greasy!

The main thing is a fresh aroma, and Georgian cuisine is adamant in this matter. At first glance, Georgian dishes seem too spicy, but, in fact, this feeling is created by the smell of herbs. Hot pepper is used in Georgian dishes in reasonable amounts and is not a main spice, except for some special sauces typical of the cuisine of the western part of Georgia. Of course, it is impossible to learn how to create the necessary combinations of herbs right away, so it remains only to strictly follow the recipe of the dish. If you are going to cook a real chakhokhbili, go to a specialized shop - they will tell you what seasoning you need to buy. Caucasians share their culinary secrets with great pleasure.

Georgian cuisine can compete with French splendor in the number of sauces, but there are fundamental differences in the technology of their preparation. The sauce in Georgian cuisine, as a rule, is thickened by boiling down natural juices, although the density is loudly said in comparison with the French sauce, which is prepared with the addition of flour. The main thing in the Georgian sauce is the correct selection of ingredients and a balanced taste: in this Georgian culinary principles are similar to the cuisine of the peoples of Asia. Pungency, acidity, salt and sweetness should be present in the dish to the same extent.

It is impossible not to say about the nuts that are present in many Georgian dishes. First of all, these are walnuts. To prepare sauces, their kernels are crushed to a paste, and the sauce determines the taste of the dishes. It can be served separately or stew meat or vegetables in it.

In the case of chakhokhbili, the sauce for poultry meat is vegetables, in the juice of which the meat is stewed after preliminary dry frying. Most often, tomatoes, ready-made tomato juice or sauce, tomato paste are used for this dish - depending on the season, but with the addition of traditional spices for the dish: garlic, cilantro, celery, parsley, basil, pepper. If there was not enough natural juice to cover the meat - do not blaspheme, especially in the presence of bearers of culinary traditions: you can add only chicken broth, wine, wine vinegar. Top up the water so that no one sees, and no more than half a glass. Of course, the water must be boiled and hot.

It is allowed to use lemon, pomegranate juice, cherry plum, dogwood, plums. In Georgia, leek is used more often than in Russian cuisine, but onion remains in the field of view of national cuisine, on a par. In addition to onions and tomatoes, carrots, lettuce peppers are often added to the dish, potatoes and other vegetables are occasionally used.

zhenskoe-opinion.ru

Georgian chicken chakhokhbili: a classic recipe

Chakhokhbili from chicken is not a difficult dish, look at the recipe with a photo and cook it for your household.

Ingredients

• Chicken legs - 4 pcs. (by weight a little more than a kilogram);
• Large white onion - 2 pcs.;
• Fresh carrots - 400 g;
• Sweet pepper - 1 pc.;
• Fresh ripe tomatoes - 1 kg;
• Hot pepper - 1 pod;
• Fresh garlic - 3 - 4 cloves;
• Green cilantro or parsley;
• Red pepper - 1 tsp;
• Coarse sea salt - 2 tsp;
• Butter for frying;
• Chicken broth or boiled water.

How to cook a Georgian dish - chicken chakhokhbili

Chicken pieces are fried in a dry frying pan in their own fat.

If the bird is young, then you can add a little butter or refined vegetable oil. At the end of frying - add 1 tsp. salt.

Onions and carrots should be peeled and cut into small pieces. Sweet peppers are de-seeded and finely chopped. You can add other vegetables and aromatic roots. For example, zucchini, squash, potatoes, parsley and parsnip roots.

Chopped vegetables should be stewed with a little butter. In the Traditional Georgian recipe, they are stewed immediately with chicken. This saves time and does not require extra dishes.

Transfer the fried chicken pieces to a cauldron or thick-bottomed pan. Top with vegetables poached in butter.

Chop the tomatoes. First, remove the skin from them by dipping them in boiling water for a minute. Tomatoes can be mashed in a blender or cut into pieces, as you like.

Add chopped tomatoes to chicken and vegetables. If necessary, add broth or boiled water. You can also add a little white dry or semi-dry wine, this will give the finished dish a delicate taste.

Simmer over low heat until the chicken is fully cooked. This will take approximately 20 minutes. At the end of cooking, add the remaining tablespoon of salt and red pepper.

Peel the garlic and pass through a press. Cut the hot pepper into circles and remove the seeds. Chop green cilantro finely. Add all this to the finished chakhokhbili, close the lid and let it stand for 10 minutes.

Serve as a separate dish.

In the above step-by-step recipe, meat and vegetables are fried in a separate pan. But if you have a good non-stick or cast iron deep pan, then you can cook in it right away, without additional fat.

Chakhokhbili can be prepared not only from chicken. Any bird is great: ducks, quail, turkey, goose. An excellent dish is obtained from lamb or beef, of course, with such meat, the stewing time must be increased.

Most hot spices are combined with chakhokhbili:

Walnuts and aromatic herbs will add additional flavor to the dish. In addition to cilantro, parsley, red basil (rehani), savory are added. As well as seasonings - saffron, tarragon, oregano. Spices and seasonings should be added carefully and in the first stages very moderately so that the dish does not turn out to be unbearably spicy.

vkys.info

Chakhokhbili from Georgian chicken. Step by step recipe with photo

• • Preparation
  • 10 minutes
• • cooking time
  • 40 minutes
• • servings

Chakhokhbili- a dish known not only in Georgia, but also abroad. Chakhokhbili is a poultry stew with vegetables. Initially, the dish was prepared from pheasant meat, and it was called khokhobi, over time, recipes for chakhokhbili from the meat of other birds, in particular domestic ones, appeared. To date, the most popular recipe is Georgian chicken chakhokhbili. Just like in many other dishes of Georgian cuisine, cooking chakhokhbili has its own little tricks and little secrets.

Therefore, in order to cook this dish as correctly as possible, many housewives are looking for exactly Georgian chicken chakhokhbili step by step recipe rather than a simple description with a picture. The first rule is that chicken or any other bird should be fried in a dry frying pan without oil before it is stewed with vegetables. The Chakhokhbili recipe does not use not only sunflower oil, but also water and tomato paste.

Tomatoes for chakhokhbili are taken exclusively fresh, in extreme cases, they use tomato juice or puree. To make chakhokhbili spicy, spicy and fragrant, spices, herbs, garlic and hot peppers are added to it.

Chakhokhbili from Georgian chicken - recipe

For cooking chakhokhbili, it is best to use chicken drumsticks or thighs. It is allowed to use any other parts of the chicken, in particular chicken fillet. In the event that you will use a whole chicken, then it should be divided into parts. Wash them thoroughly and dry them. Chicken fillet should be cut into cubes.

To prepare chakhokhbili, in addition to meat, tomatoes, bell peppers, and onions should also be prepared. Bulgarian pepper cut into cubes.

Onion cut into quarters of rings.

The most interesting situation with tomatoes. In many recipes for chakhokhbili, it is recommended to pass tomatoes through a meat grinder, in others - cut them into cubes. In addition, before grinding in one way or another, it is recommended to remove the skin from them. Personally, I skip this step, since the tomato skin does not affect the taste of the finished dish. I have been cooking Chakhokhbili for a long time, but in this cut I decided to try passing some of the tomatoes through a meat grinder, and cut the other into small cubes.

You see whichever you like best. Put the chicken in a well-heated dry frying pan.

Fry the meat for 2-3 minutes on each side, turning it over with a spatula. See that it does not burn, it is best to do it on moderate heat. As soon as the skin on the chicken turns golden and the meat turns white, the chicken can be considered ready for further stewing.

Transfer it to a saucepan or a deeper skillet.

On the fat that remains after frying the chicken meat, fry the onion until milky.

Pour fried onions with tomato sauce. Throw in chopped tomatoes and bell peppers.

Chakhokhbili: the history of the dish, features of cooking technology

Chakhokhbili is a dish that can be called another hallmark of the national Georgian cuisine. If you translate the name of the dish literally, it means "cooked pheasant." That is, this bird was originally the main ingredient of the dish. Cooked with vegetables, it was seasoned with spicy spices. Serving this dish on the table symbolized the completion of a successful hunt.

Chakhokhbili from a pheasant carcass has a specific, emphatically rough taste, but this is precisely its sophistication and status. Pheasant meat is not fatty, does not require prior stuffing or pickling, unlike other types of game birds. Pheasant Chakhokhbili is included in the international restaurant menu. The dish is classified as light and dietary.

Based on the technology of preparation, chakhokhbili can be called poultry meat stew. And, since it is rather difficult to find pheasant meat in retail chains today, the use of less refined and rare ingredients has become allowed at home. Over time, homemade chicken and duck, as well as turkey and partridge, began to be used for the dish, while tomatoes traditionally remained the main vegetable component, although today it is considered quite acceptable to add other vegetables to it. There are classic recipes for cooking chakhokhbili and thematic variations, each chef brings his own zest to it and uses his secrets when cooking.

Technological features of preparation

The greatest value of the dish lies in the fact that, in fact, it can replace a complex lunch - both the first and the second, since it is meat and vegetable. And although experiments with poultry and some vegetable components are acceptable, there are some cooking features that cannot be deviated from. For example, to this day, garlic, onions, tomatoes, and spices remain essential components of the dish.

When preparing a dish, water or other liquids are not used, with the exception of the addition of dry white or red wine. Vegetable juices are used as a liquid, so various juicy vegetables are added to the meat after frying - tomatoes, bell peppers, onions, less often eggplants or other vegetables.

Of the traditional seasonings used in the preparation of food, they use saffron, suneli hops, capsicum, and fresh herbs - cilantro, basil, dill and parsley. Sometimes Georgian culinary specialists include walnuts in the dish, which adds thickness to the sauce and enriches its taste.

Also, a peculiar feature of the dish is its preparation without the use of additional fats - melted animals or vegetables. The meat should brown on its own fat. In cooking, this method of browning is called the dry roasting method.

Very often people pronounce the name of the dish incorrectly, for example, chomombili, chahambili, chihombili, chahombili and the like. The name of the Chakhokhbili dish is spelled and pronounced correctly and not otherwise. If you do not want to offend the chef, do not distort the name of this wonderful and beloved dish.

If you want to try a real chakhokhbili prepared by a real master chef, then by all means go to a restaurant of Georgian cuisine.

2.2 Cooking technology of Chakhokhbili dish. Required tools, inventory and utensils

Chicken 1350 g

1. Rinse and dry the chicken or chicken legs (thighs, drumsticks). Cut into small serving pieces.

2. Peel the peppers and rinse. Cut the bell pepper into strips.

3. Peel and cut onions into half rings or small cubes.

4. Wash the tomatoes and make a cross-shaped incision on them.

5. Pour boiling water over the tomatoes for a few seconds.

6. Peel the skins from the tomatoes.

7. Cut the tomatoes into small cubes, grate or chop with a blender or meat grinder.

8. Rinse and finely chop the greens, it is best to use parsley and cilantro. If you do not like cilantro, you can take only parsley. Peel the garlic, remove the core and finely chop. Peel the hot pepper from the seeds and finely chop.

9. Put the dried chicken on a dry heated frying pan and fry over high heat.

10. Fry the chicken until golden brown. Our task is to seal the juice in the middle of each piece. It is advisable to remove the fried chicken in a warm place so that it does not cool down.

11. On the fat that remains from the chicken, fry the onions. If necessary, you can add a little butter.

12. Fry the onion until light golden brown.

13. In the remaining butter, fry the bell pepper in the same pan.

14. Fry the pepper until light golden brown.

15. Put the chicken in a suitable dish, onion on top, then bell pepper and chopped tomatoes. Add salt to taste. We put on fire, bring to a boil and simmer under a lid over low heat for 25-35 minutes.

16. Add greens, garlic, hot peppers, spices and simmer for another 5-10 minutes. In the process, we taste and, if necessary, add salt and spices.

17. Remove the finished dish from the heat and leave it to brew for 5-15 minutes under the lid.

18. Serve Chakhokhbili in a deep bowl with vegetable sauce, sprinkled with fresh herbs. Chakhokhbili is best served with lavash.

19. Electric stove, meat grinder (blender), cutting knife, 2 stew pans, cutting boards.

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Utensils used for cooking Inventory used for cooking Utensils used for serving dishes Inventory...

Activities of public catering establishments

Table 8. “Technological equipment, inventory, tools, utensils” Name of dish Workshop Equipment: mechanical, thermal, refrigeration Purpose equipment Inventory, tools Dishes for holiday Fish ...

Stuffed Chicken

Stuffed chicken Take 2 chickens, one chicken, remove the skin as follows: make an incision on the back and remove the skin by cutting with a knife along with meat, wings and legs, then pull the legs out of the skin and remove all remaining bones ...

Organization of the cook's work

Cooking technology For the preparation of cutlet mass, the following are used: beef - neck pulp, flank and trimmings. It is better to use meat from well-fed animals with a fat content of up to 10%, while the cutlet mass is of good quality ...

Features of the technology of preparation of the signature dish "Penne farro with zucchini"

Characteristics of the equipment PESM-2 and PESM-2K stoves Electric stoves consist of one unified unit with two burners and do not have an oven. In the first plate, the burners are rectangular, and in the second, they are round. Plates electric PE-0,17, PE-0...

The project of a confectionery shop for 40 places in a cafe-confectionery and a culinary shop

The production of confectionery products is associated with the use of a large number of equipment, due to the diversity of the produced assortment. The type of equipment used depends on the number of products produced ...

Technological maps of cooking

Boiled poultry with garnish Equipment: PESM-4SHB, VNTs-10, vegetable cutter, production tables. Inventory, tools utensils: pots, pans, chef's knives, cutting boards, baking sheet, tableware (plates) for serving...

Technological process of cooking dishes from cutlet mass of fish

Utensils and utensils for the preparation of cutlet mass and dishes from it. For the production of cutlet mass from fish and semi-finished products from it, production tables are installed, on which cutting boards and containers for semi-finished products are placed ...

Cooking technology "Beef Stroganoff"

Meat grinders are necessary for preparing minced meat, grinding nuts, squeezing juice from berries using a special attachment. Deep fryer (from the French friture - roasting, melted fat) ...

Cooking technology "Siberian Borsch"

Vegetable workshop: tub for washing vegetables, marked boards (O.S - raw vegetables), marked knives, work table, vegetable peeler. Meat shop: freezer, refrigerator, washing baths, work tables, shelves, meat grinder...

Cooking technology of "Chakhokhbili" dish and "Amber" cake

Hot shops are organized at enterprises that perform a full production cycle. The hot shop is the main shop of a public catering enterprise ...

Technology for preparing sauces for cold and hot dishes

The signature dish “Cream Sauce for Meatloaf with Mushrooms Yubileiny” is prepared in the sauce section of the hot shop. The sauce compartment is designed for preparing second courses, side dishes and sauces...

Technology of cooking stewed and baked meat dishes

From minced meat obtained by grinding beef, pork, lamb or veal in a meat grinder, natural minced products are prepared without the addition of bread (steaks, schnitzels, cutlets), and with the addition of bread (cutlets, meatballs ...