Chakhokhbili from chicken thigh
6 servings
90 minutes
Chakhokhbili is a fragrant dish of Georgian cuisine, embodying vibrant flavors and traditions. It originates from ancient times when hunters prepared game with spicy seasonings and juicy vegetables. Today it is made from chicken fried to a golden crust and simmered in a rich tomato sauce with bell peppers, onions, and herbs. Aromatic khmeli-suneli, tkhemali, and satsivi give the dish its characteristic sweet-sour spiciness that unfolds with each bite. Chakhokhbili is the perfect combination of tender, juicy meat and a rich sauce that permeates every ingredient, creating a harmony of taste. It is served with aromatic herbs that highlight its freshness and pairs wonderfully with lavash or rice, turning an ordinary dinner into a true Georgian gastronomic story.
1
Wash the thighs and cut into several pieces, into cubes of 2.5–3 cm.
- Boneless chicken thigh fillet: 1 kg
2
Heat the pan, pour in olive oil, place the chicken in the pan, and fry for about 15 minutes.
- Olive oil: 2 tablespoons
- Boneless chicken thigh fillet: 1 kg
3
While the chicken is frying, take tomatoes, wash them, place them in a deep heat-resistant bowl and pour boiling water over them. Peel the skin and cut into small cubes.
- Tomatoes: 3 pieces
4
Cut the bell pepper into thin strips or squares, whichever you prefer.
- Bell pepper: 1 piece
5
When the chicken is ready, add the chopped tomatoes and bell pepper.
- Tomatoes: 3 pieces
- Bell pepper: 1 piece
6
Simmer for 10 minutes, add satsabeli, tkhemali, and khmeli-suneli. Simmer for another 5 minutes.
- Satsebeli sauce: 2 tablespoons
- Tkemali sauce: 1 tablespoon
- Khmeli-suneli: 1 teaspoon
7
Slice the onion into thin half-rings and fry in a separate pan.
- Onion: 3 pieces
8
Add onion to the chicken and simmer for another 15 minutes. If it seems like there's not enough sauce, add a little water and another spoon of satsabeli.
- Onion: 3 pieces
- Satsebeli sauce: 2 tablespoons
9
Chop all the greens finely and add to the prepared stew. Add salt. Simmer for 30-40 minutes.
- Spring onion: 1 bunch
- Cilantro: 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
- Salt: to taste
10
