Chakhokhbili with potatoes
6 servings
60 minutes
Chakhokhbili with potatoes is a fragrant Georgian dish infused with the warmth of traditional cuisine. Historically made from pheasant, chicken has become a common substitute over time. The main focus is the rich tomato sauce that, along with onions, garlic, and aromatic herbs, gives the dish a vibrant and intense flavor. Potatoes add tenderness and nutrition, making chakhokhbili more filling. This dish pairs wonderfully with fresh herbs and Georgian wine. It is enjoyed hot, savoring the softness of the chicken and the richness of flavor nuances that unfold with each bite. Chakhokhbili with potatoes is an excellent option for a cozy family dinner where everyone can feel the spirit of Georgian hospitality.
1
Blanch the tomatoes, peel them, and cut into 2 or 4 pieces. Cut the potatoes into quarters and boil separately until semi-cooked. Do not discard the broth, as it may be needed during stewing.
- Tomatoes: 1 kg
- Potato: 4 pieces
2
Cut the chicken into pieces, place it in a heated pot, and simmer covered on low heat for 5 minutes. Then drain the released juice into a separate container. Slightly salt the chicken and continue cooking for 10 minutes with the lid off, gradually adding juice to prevent burning. Add sautéed onions and simmer for 5 minutes. If there is little liquid, gradually pour in broth (no more than 1 cup per 1 kg of meat) and add a piece of butter.
- Chicken: 1 kg
- Onion: 5 head
- Butter: 250 g
3
First add tomatoes, then potatoes. Stew everything together for 30-35 minutes. At the end of stewing, add spices.
- Tomatoes: 1 kg
- Potato: 4 pieces
- Chopped parsley: 1 tablespoon
- Chopped cilantro (coriander leaf): 1 tablespoon
- Basil: 1 tablespoon
- Ground red pepper: 1 tablespoon
- Finely chopped garlic: 1 tablespoon
