11 食谱使用鸡肉 — Khachapuri、khinkali、satsivi——葡萄酒、核桃和高加索地区的传统节日。
这些11格鲁吉亚鸡肉食谱平均准备时间约64分钟，每份提供380-620 kcal，27%评级容易足以平日。每个食谱包括精确食材数量、分步说明和完整每份营养。
格鲁吉亚菜系 — Khachapuri、khinkali、satsivi——葡萄酒、核桃和高加索地区的传统节日。 — 对它接触的每个食材带来自己独特的技法和调味。当格鲁吉亚厨师使用鸡肉时，他们伸向它自己地区芳香、脂肪和签名香料混合，并且这些食谱中最常出现的技法是炖, 煎, 炖煮 和 烤制。
世界上最常见的蛋白质 — 温和、精瘦，几乎适应任何香料和烹饪方法。在这个集合中最常见的是与garlic, fine sea salt, garlic cloves, butter, whole milk 和 onion一起烹饪。这里的菜肴跨越格鲁吉亚经典在仅仅40分钟准备到更慢、更复杂烹饪酬报放松下午。
读者收藏： Georgian Mountain Green Herb Salad 是这个集合中评分最高菜肴在4.8★来自13,946评分。
Georgia's deeply fragrant braised chicken — pieces simmered in a tomato and onion sauce with fenugreek, coriander and blue fenugreek, finished with a shower of fresh herbs.
Pan-fried chicken bathed in a sauce of milk and an enormous quantity of crushed garlic — Georgia's most extraordinary garlic dish.
Chicken in a thick, spiced walnut sauce with garlic, coriander and saffron — Georgia's iconic Christmas and New Year dish.
Spatchcocked chicken pressed flat under a weight and pan-fried until impossibly crispy outside, juicy inside — Georgia's signature pressed chicken.
Georgian Market Lemon Herb Rice Bowl brings georgian flavor to a practical rice bowl built with chicken thighs, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Georgian Mountain Green Herb Salad brings georgian flavor to a practical salad built with grilled chicken, walnuts, coriander, blue fenugreek and cheese, and a fresh cilantro finish.
Chicken pieces slow-braised with tomatoes, onions and a generous amount of fresh herbs until deeply savory, a beloved Georgian home-cooked dish.
Poached chicken served cold, coated in a rich, garlicky walnut sauce spiced with marigold and coriander, a classic Georgian New Year dish.
Chicken pieces pan-fried until golden, then simmered in an intensely garlicky milk and cream sauce, a beloved dish from Racha, Georgia.
Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
A festive Georgian-style roast chicken plate finished with a spicy garlic sauce, served with rice and fresh herbs.
寻找饱满、粉红色的肉质，没有灰色斑块，气味清新。鸡腿比鸡胸肉汁液更丰富，更耐高温；带骨带皮的块肉提供最多风味。
在烤前拍干以获得适当的褐色，并在室温下静置15分钟，使其均匀烹饪。含酸性或酸奶的腌汁能使精瘦鸡胸肉变嫩。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
精瘦、高蛋白选择：无皮鸡胸肉每100克提供约31克蛋白质，饱和脂肪很少。
大多数这些11格鲁吉亚鸡肉食谱从开始到完成准备好约64分钟。最快的，Chicken Tabaka，采用约40分钟，而较慢煮菜肴运行至90分钟。
跨越这个集合他们范围从约380至620 kcal每份，平均490 kcal — Georgian Chakhokhbili (Braised Chicken in Tomato and Herb Sauce)是最清淡选择在380 kcal。
Chakhokhbili (Georgian Chicken in Tomato and Herb Sauce)是开始一个好地方 — 评级easy和在约70分钟汇聚。27%食谱这里初学者友好。
在这些食谱中，鸡肉最常与garlic, fine sea salt, garlic cloves, butter, whole milk 和 onion配对。格鲁吉亚厨房也依靠它自己地区芳香、脂肪和签名香料混合。
烹饪至内部温度74°C / 165°F — 肉汁应该清澈，骨头周围没有粉红色。
