Chicken Chakhokhbili
4 servings
60 minutes
Chakhokhbili is a traditional Georgian dish filled with the aromas of fresh spices and herbs. Its history traces back to ancient Georgia, where stewed chicken with tomatoes and khmeli-suneli became a beloved home treat. The rich flavor is created by the harmony of tender meat, juicy tomatoes, and a spicy sauce with garlic and adjika. This dish is perfect for a cozy family dinner or festive gathering, showcasing the essence of Georgian cuisine. It is best served hot, with fragrant herbs and a glass of red wine to fully appreciate its richness and the warmth of Eastern hospitality.
1
We clean the chicken, remove the feathers and down, cut it into large pieces, add water, and bring it to a boil.
- Poussin (young chicken): 600 g
2
Strain the broth and fry the chicken in vegetable oil, adding chopped onion. Crush garlic, adjika, and khmeli-suneli (mixed ucho-suneli and coriander) in a mortar and add to the chicken. Finally, add peeled tomatoes, pour in some broth to taste, and simmer for 5-10 minutes.
- Poussin (young chicken): 600 g
- Onion: 100 g
- Garlic: 30 g
- Cilantro: 10 g
- Tomatoes: 200 g
- Spices: 3 g
3
We place the finished chakhokhbili in a deep plate, garnishing it with ground pepper and fresh cilantro.
- Cilantro: 10 g
