Chakhokhbili (without wine)
4 servings
90 minutes
Chakhokhbili is a traditional Georgian dish with roots in ancient culinary traditions. Originally made from pheasant, it now features chicken stewed with onions, tomatoes, sweet peppers, and aromatic spices. This dish has a rich flavor where the acidity of tomatoes harmonizes with the spiciness of adjika and the freshness of herbs. Cooking without wine makes it accessible and ideal for family lunch or dinner. Chakhokhbili is served hot to allow the spices to unfold and the meat to become juicy and tender. It pairs wonderfully with Georgian bread or rice, enhancing its flavor depth. This recipe conveys the warmth of Georgian cuisine, creating an atmosphere of comfort and hospitality at the table.
1
We cut the chicken into standard small sections - drumstick, thigh, wing, etc. We wash the pieces thoroughly. Place them in a pot (preferably thick-walled), add 2 tablespoons of vegetable oil, and lightly salt (1 teaspoon). Cover with a lid and simmer on very low heat for about 20 minutes. No water is needed.
- Chicken: 1.5 kg
- Vegetable oil: to taste
- Ground coriander: to taste
- Parsley: to taste
2
While the chicken is stewing, finely chop 4 onions and fry them separately in vegetable oil. Don't over-fry — less is better.
- Onion: 4 pieces
- Vegetable oil: to taste
3
20 minutes have passed since the chicken has been stewing, we add our fried onion to the pot. The stewing process of the chicken continues now with the presence of onion. Meanwhile...
4
Meanwhile, we put 2 tablespoons of tomato paste in the pan where we fried the onion and sauté it for 1 minute over high heat. During this time, you should cut 4 tomatoes into small pieces. We add them to the tomato paste and sauté-stew together for another 2 minutes. After the process is complete, we place the tomato mixture into the pot where the chicken and onion are... The pan can be removed — it has already played its role. And in the meantime...
- Tomatoes: 4 g
5
Calmly chop 2 sweet peppers and add them to the same pot.
- Sweet pepper: 2 pieces
6
Let's check the liquid level in our pot — add a little water to cover the chicken and vegetables. But do not fill them 'heaping'! Chakhokhbili is not a soup!
7
Now we add 1 teaspoon of real adjika. Calmly chop half a bunch of parsley and cilantro (the rest of the greens will be added later) and pour it into the pot. Chop the hot pepper and add it there as well. There are different types of hot peppers — very hot and not so hot, so think about the result — will it be too spicy for you and your eaters?
- Adjika: 1 teaspoon
- Parsley: to taste
- Coriander: to taste
- Chili pepper: 1 piece
8
Continue to simmer the chicken with vegetables for another 25-40 minutes. Doneness is determined by the chicken — it should be very tender and falling apart...
9
If everything is ready, turn off the gas and quickly add the spices and salt. Ground coriander - half a teaspoon, finely chopped garlic - 4 cloves, salt - to taste. Also add finely chopped fresh herbs - cilantro and parsley. Mix everything and cover with a lid. After 10 minutes (the spices should take effect), chakhokhbili can be served.
- Ground coriander: to taste
- Garlic: 4 cloves
- Coriander: to taste
- Parsley: to taste