Chakhokhbili from stewed chicken
4 servings
60 minutes
Chakhokhbili made from stewed chicken is one of the brightest dishes of Georgian cuisine, filled with the aromas of fresh herbs and spices. Historically, it was made from pheasant, but over time chicken became a popular alternative. The rich flavor is created by the combination of tender chicken meat, sweetness of tomatoes, spiciness of garlic, and a slight tanginess from vinegar. Onions slowly stewed in oil add tenderness to the dish, while parsley completes the harmony of flavors. Chakhokhbili pairs perfectly with fresh bread and a glass of red wine, highlighting its richness. It is not just food – it is a true culinary journey to the heart of Georgia where traditions and warmth of hospitality blend into one dish.
1
Wash the chicken and cut it into small portions. Chop the onion, place it in a pot, add oil, and sauté on low heat until browned.
- Chicken thighs: 1500 g
- Onion: 4 pieces
- Sunflower oil: 3 tablespoons
2
Then add chicken meat, salt, pepper, finely chopped tomato wedges, crushed garlic, vinegar (or lemon juice), and a small amount of water (or broth) to the onion.
- Chicken thighs: 1500 g
- Onion: 4 pieces
- Tomatoes: 800 g
- Garlic: to taste
- Vinegar: 100 ml
- Water: 100 ml
3
Cover the pot with a lid and simmer until the bird is cooked.
