Quick Chakhokhbili
4 servings
60 minutes
Quick chakhokhbili is a simplified version of the traditional Georgian dish where chicken simmers in a fragrant sauce with tomatoes, sweet peppers, and spices. Historically, chakhokhbili was made from pheasant, but over time chicken became a popular alternative. This recipe retains the rich flavor of the original while making the cooking process more accessible and quicker. The dish has a rich aroma of ucho-suneli and garlic, while walnuts add a pleasant texture. Chakhokhbili is perfect for family dinners or festive gatherings. It pairs excellently with fresh herbs and hot lavash, creating a true culinary symphony of Georgian flavors. Juicy meat, spicy seasonings, and tomato tang make it unforgettable.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Cut the chicken thighs into small pieces and cut the wings into segments.
- Chicken thighs: 750 g
- Chicken wings: 750 g
3
Peel the onion and slice it into half rings.
- Onion: 150 g
4
Remove the core and membranes of the sweet pepper and cut it randomly.
- Bell pepper: 300 g
5
In a deep skillet, heat vegetable oil (you can skip the oil in a non-stick skillet) and fry the chicken pieces until golden brown. It's better to do this in batches so the meat fries rather than stews. Temporarily remove the fried chicken from the skillet.
- Vegetable oil: 30 ml
- Chicken thighs: 750 g
- Chicken wings: 750 g
6
Cut the tomatoes into large pieces.
- Tomatoes: 3 pieces
7
Add a little vegetable oil to the pan and fry the onion until golden.
- Vegetable oil: 30 ml
- Onion: 150 g
8
Add sweet pepper and tomato paste to the onion and sauté, stirring, for 1-2 minutes.
- Bell pepper: 300 g
- Tomato paste: 40 g
9
Return the chicken to the pan, add ucho-suneli and tomatoes.
- Chicken thighs: 750 g
- Chicken wings: 750 g
- Blue fenugreek (utskho-suneli): to taste
- Tomatoes: 3 pieces
10
Finely chop the garlic, crush the walnuts by hand, and sprinkle them over the contents of the pan. Cut the chili pepper in half and place it on top of the dish. Pour in the broth. Add salt.
- Garlic: 1 clove
- Walnuts: 100 g
- Chili pepper: 1 piece
- Chicken broth: 500 ml
- Salt: to taste
11
Cover with foil and send the chakhokhbili to the oven for 20-30 minutes.
12
Finely chop the cilantro and parsley, add to the chakhokhbili, and mix.
- Cilantro: to taste
- Parsley: to taste
13
Serve the chakhokhbili immediately, garnished with greens.
