Chakhokhbili, Our Mushroom Version
Chicken, tomatoes, herbs — plus mushrooms because that is what happened in our kitchen.
We started from a classic chakhokhbili direction and then deliberately broke rank by adding mushrooms. Four large tomatoes went in, the sauce was reduced uncovered at the end, and the verdict during the cook was simple: the sauce tasted good.
We started from a classic chakhokhbili direction and then deliberately broke rank by adding mushrooms. Four large tomatoes went in, the sauce was reduced uncovered at the end, and the verdict during the cook was simple: the sauce tasted good.
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Method
- 01
Brown the chicken without adding water.
- 02
Cook the onions until softened, about 10–15 minutes. In our version the mushrooms were cooked with the onion stage.
- 03
Add the peeled/chopped tomatoes. Salt after the tomatoes are in and everything is combined.
- 04
Cover and simmer gently for roughly 35–45 minutes.
- 05
Add garlic, chili and part of the herbs during the final 5–7 minutes.
- 06
Open the lid for about the final 10 minutes if the sauce needs reducing.
- 07
Turn off the heat, add the remaining fresh cilantro/herbs and let the dish rest briefly.
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Our cooking notes
- We used four large tomatoes.
- Mushrooms are not traditional here, but they worked in this version.
- The lid came off for the final reduction.
- The live cook note was: the sauce tasted good.
Inside the pot
