Chicken Chakhokhbili
4 servings
60 minutes
Chakhokhbili is one of the brightest and most aromatic dishes of Georgian cuisine. This traditional chicken stew is simmered with tomatoes, onions, garlic, spices, and wine that gives it a rich flavor. Historically made from pheasant, the recipe has adapted over time to use available chicken. The dish impresses with its depth of flavor: juicy meat infused with spices and the sweet-sour notes of tomatoes, the delicate aroma of cilantro, and a hint of chili pepper make it unique. It pairs perfectly with rice or fresh bread that absorbs the rich sauce. Chakhokhbili is not just food; it's a true symphony of flavors that immerses you in the atmosphere of Georgian hospitality and sunny feasts.
1
Cut the chicks into medium pieces, salt and pepper them.
- Chick: 2 pieces
2
In a heavily heated pan, fry pieces of chicken until golden brown (about 5 minutes on each side)
- Chick: 2 pieces
3
While the chickens are frying, we slice the onion into half rings, make cross cuts on the tomatoes, pour boiling water over them for 5 minutes, and then remove the skin from the tomatoes.
- Onion: 2 g
- Tomatoes: 3 pieces
4
Transfer the fried chicken pieces to a deep dish where we will later stew them. In the same pan, fry the onion until golden, and a couple of minutes before the onion is ready, add finely chopped garlic, then add it to the chicken, and place the chicken with onion and garlic on the lowest heat, covering it with a lid.
- Chick: 2 pieces
- Onion: 2 g
- Garlic: 3 cloves
5
Cut the tomatoes into small cubes, add them to the chicken, and simmer for about 10 minutes. Add wine and simmer for another 10 minutes.
- Tomatoes: 3 pieces
- Dry white wine: 100 ml
6
Add salt, pepper, spices, and chili pepper. Simmer for another 15 minutes. Chop the cilantro, remove the chakhokhbili from the heat, and add the cilantro. Let it sit for about 10 minutes.
- Chili pepper: 1 piece
- Coriander: 1 bunch
- Khmeli-suneli: 0.5 tablespoon
- Saffron: 0.5 tablespoon
7
Perfect to serve with rice.