Chicken and Potato Chakhokhbili
8 servings
60 minutes
Chakhokhbili made from chicken and potatoes is a bright and aromatic dish of Georgian cuisine that embodies the rich traditions of Caucasian hospitality. Historically, chakhokhbili was made from pheasant, but over time the recipe was adapted to use chicken. The combination of tender chicken meat, soft potatoes, and a rich sauce with tkemali and khmeli-suneli gives the dish a spicy tang and intense flavor. The addition of cilantro adds freshness and color. Chakhokhbili is a versatile treat perfect for both family dinners and festive gatherings. It pairs wonderfully with Georgian wine and crispy lavash, while its rich aroma awakens the appetite and fills the kitchen with coziness and warmth.
1
Cut the chicken into small pieces.
- Chicken: 500 g
2
Slice the onion into half rings.
- Onion: 2 heads
3
Melt butter in a thick-bottomed pot, adding sunflower oil.
- Butter: 30 g
- Vegetable oil: 20 ml
4
Add the onion and sauté until translucent.
- Onion: 2 heads
5
Grate the carrot on a coarse grater.
- Carrot: 1 piece
6
Add the carrot to the onion and mix.
- Carrot: 1 piece
7
Place the chicken in the pot and fry for 5-7 minutes.
- Chicken: 500 g
8
Pour in water, cover with a lid, and simmer for 30 minutes on low heat.
- Water: 500 ml
9
Cut the potatoes into large cubes and add them to the meat.
- Potato: 500 g
10
Add salt to taste.
- Salt: to taste
11
Add tomato paste.
- Tomato paste: 1 tablespoon
12
Pour in the tkemali sauce.
- Tkemali: 3 tablespoons
13
Add khmeli-suneli.
- Khmeli-suneli: to taste
14
Chop the cilantro and add it to the broth.
- Coriander: 1 bunch