Georgian dish Chakhokhbili - Simple Version

Chakhokhbili (stress on the first "i") is a dish that was created in Georgia long time ago. Initially, it was meant for duck meat, but with time, people began to apply it for chicken primarily. Now, the recipe had spread around all former Soviet Union republics and got many interpretations. Today, we will show you how to prepare Chakhokhbili in 40 minutes from the simplest ingredients. We will use buckwheat on the side to illustrate the classic and healthiest serving, but you can substitute it with any side that you prefer: pasta, rice, or mashed potatoes. 

For 2-4 portions you will need: 

• 4 pieces of chicken with skin (the author prefers thighs). If you don't like skin, you can remove it after the cooking process will be finished. Skin makes gravy much better. 
• 1 big onion.
• 2 medium carrots.
• 1/2 red sweet pepper. 
• Italian parsley. Actually, it's the main type of parsley on the former Soviet Union territory, and it's called just "parsley" :) 
• 3 bay leaves. They give the dish its signature aroma.
• Sea salt.
• Ground pepper.
• Extra virgin olive oil.
• Buckwheat for the side. It's a classic side for many dishes in there. It is very good for digestion and a great source of protein. It contains NO GLUTEN. People eat it to reduce the levels of fat in their bodies.  

What are we doing now?

1. Cut onion (on half-rings), carrots, parsley and pepper.
2. Pour olive oil into a pan (not too much!) and heat it on a maximum temperature. 
3. Apply salt to the chicken chunks from both sides. Put them into the pan.
4. Wait till the chunks become a little goldish. Than flip them over and do the same with the opposite side. Important: do not reduce the heat; we want chicken to remain raw inside. It gave us the juice; leave juice heated in the pan. We will use it for our vegetables soon.
5. Take the chunks out of the pan and put them into a medium-sized pot. Cover with a lit and leave the pot for now. Do not put it on heat yet.
6. Put onions into the same pan and fry till they're half-raw but goldish. Add carrots, fry together for 2-3 minutes. Do not cover the pan. 
7. Boil about 0.3 litres of water.
8. Put the pot with chicken on heat (heat level 10/10). Add the bay leaves and as much ground pepper as you like. 
9. Put our half-fried vegetables above the chicken. Put raw red pepper and parsley on the top. Add a bit of salt, but remember that chicken is salted already. 
10. Pour boiled water into the pot. Chicken has to be fully covered, but vegetables should not. 
11. Cover the pot. Bring the contents to boil, reduce the heat to 3/10 and leave for 25-30 minutes.
12. While you're waiting, cook the buckwheat.
13. When you will see that the chicken's meat got separated from the bone a little bit, the dish is ready. 

ENJOY!