Chakhokhbili (Georgian chicken stew)
4 servings
60 minutes
Chakhokhbili is a fragrant Georgian dish filled with the aromas of fresh herbs and spices. Originally made from pheasant, it has been replaced by chicken over time while retaining its rich flavor. Juicy pieces of chicken are stewed in their own juices without added water, making the meat incredibly tender. Onions, tomatoes, and garlic add a pleasant tang and depth of flavor, while khmeli-suneli, saffron, and red pepper create a spicy warmth. Chakhokhbili is served hot, generously sprinkled with fresh herbs and pairs well with flatbreads or Georgian shoti bread. It’s not just a stew; it’s a part of culture infused with the aromas of the Caucasus that delights everyone who tries it.
1
We wash the chicken, dry it with paper towels, and cut it into portions. We peel and slice the onion into half rings or cubes. We wash the tomatoes, make a cross-shaped cut on each, and dip them in boiling water for 1 minute. We peel the tomatoes and cut them into cubes. We peel and finely chop the garlic. We wash and dry the greens. We chop the cilantro and cut the rest into small pieces.
- Chicken: 1200 g
- Onion: 4 pieces
- Tomatoes: 5 piece
- Garlic: 4 cloves
- Coriander: to taste
- Parsley: to taste
2
Heat a thick-bottomed pan or skillet (preferably cast iron) over high heat. Melt the butter and add the prepared pieces of chicken (it's best to place them loosely).
- Butter: 40 g
- Chicken: 1200 g
3
Then we add the onion and fry everything together. We frequently turn the chicken pieces until a golden crust forms. We add tomatoes to the chicken, sprinkle a little salt (if making chakhokhbili in winter, you can add a tablespoon of good tomato sauce to the tomatoes). We add hot red pepper, khmeli-suneli, and Imeretian saffron to the chakhokhbili. We reduce the heat to the minimum, cover the pot with a lid, and cook for 10-15 minutes.
- Onion: 4 pieces
- Chicken: 1200 g
- Tomatoes: 5 piece
- Salt: to taste
- Ground red pepper: 1.2 teaspoon
- Khmeli-suneli: 1.2 teaspoon
- Saffron: 1.4 teaspoon
4
Add chopped greens and garlic to the chakhokhbili. Mix everything, cover with a lid, and let it simmer on low heat for another 5-7 minutes. Serve garnished with fresh herbs.
- Coriander: to taste
- Parsley: to taste
- Garlic: 4 cloves