Chakhokhbili (Georgian Chicken Stew)

  • Total Time - 75 minutes
  • Preparation - 20 minutes
  • Cooking - 55 minutes
  • Servings: 4
  • Country: Georgia
Rich chicken stew Chakhokhbili in a tomato and onion sauce, generously topped with herbs.

The key to authentic Chakhokhbili is dry-frying and then long simmering the chicken, which releases its own juices to cook in. The use of ripe, juicy tomatoes is essential. A large quantity of fresh herbs, especially coriander and basil, is added at the very end to preserve their aroma.

Ingredients

For the Chicken Stew

  • 1.5 kg Whole Chicken, chopped into 8-10 pieces (with skin and bone)
  • 3 medium Onion, chopped
  • 700 g Ripe Tomatoes, coarsely chopped
  • 5 cloves Garlic, minced
  • 1 cup Fresh Coriander, chopped
  • 0.5 cup Fresh Basil, chopped
  • 1 tbsp White Wine Vinegar (or Tkemali)
  • to taste Ground Chili (or Ajika paste)

Spices

  • 1 tsp Khmeneli Suneli (Georgian spice mix)
  • 1 tsp Dried Ground Coriander
  • to taste Salt and Black Pepper

Instructions

Step 1: Frying the Chicken

In a heavy-bottomed pot or cast-iron skillet, heat the meat over medium heat (do not add oil!). Fry the chicken pieces (in batches if necessary) on all sides until golden and fat is rendered. The skin should be slightly crispy. Remove the fried pieces and set aside.

Step 2: Simmering the Base

Sauté the chopped onion in the rendered chicken fat until soft and starting to caramelize (about 10 minutes).

Add the chopped tomatoes, salt, and black pepper to the onion. Cover and simmer for 10 minutes until the tomatoes release their juices.

Step 3: Simmering with Meat

Return the fried chicken pieces to the pot. Add the spices (Khmeneli Suneli, dried coriander, and chili). Stir to coat the meat with the juice and spices. Cover and simmer for 30-40 minutes until the chicken is completely tender. If the liquid reduces too much, you can add a little hot water, but traditionally, this shouldn't be necessary.

Step 4: Final Touches

Remove from heat. Add the minced garlic, chopped fresh coriander, and basil. Stir in the wine vinegar or Tkemali sauce for a sour note.

Cover and let stand for 5 minutes to release the aroma of the herbs and garlic. Do not cook the garlic or fresh herbs.

Serve warm, with Sazivi (Georgian rice) or bread to soak up the rich tomato sauce.