Chakhokhbili Georgian Chicken Stew
Chakhokhbili is one of the cosiest dishes in Georgian cooking: chicken pieces slowly braised in a thick sauce of ripe tomatoes and onions. The spices bring warmth, and a big handful of fresh coriander and basil with garlic at the end makes the aroma irresistible. Serve with bread — you'll want every drop of that sauce.
- Prep
- 20 min
- Cook
- 1 h
- Rest
- 10 min
- Total
- 1 h 30 min
- Servings
- 4
- Level
- Medium
- Per serving
- 570 kcal
Ingredients
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What to use instead
Out of tomato season, use 800 g canned whole tomatoes, chopped.
Makes: 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Brown the chicken
Pat the chicken dry and salt it. Lay it skin-side down in a dry, wide heavy-based pot or sauté pan and cook over medium heat for 10–12 minutes, until the skin renders its fat and turns golden. Flip and brown the other side for 3–4 minutes.
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Step 2: Peel the tomatoes
Meanwhile, score a cross in each tomato, cover with boiling water for 30 seconds, then cold water — the skins will slip off. Finely chop the flesh, keeping all the juice.
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Step 3: Soften the onions
Move the chicken to a plate and pour off the excess fat, leaving about 1 tbsp. Add the butter and the onions, sliced into half-moons, and cook for 8–10 minutes, stirring, until soft and lightly golden.
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Step 4: Braise in tomatoes
Stir in the tomatoes, khmeli-suneli, ground coriander and chilli. Return the chicken, cover and braise over low heat for 30–35 minutes, turning the pieces once or twice.
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Step 5: Reduce the sauce
Uncover and simmer for another 5–10 minutes, until the sauce thickens. Check the chicken: the meat by the bone should reach at least 74°C (165°F) and pull away easily, with clear juices.
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Step 6: Finish with herbs
Turn off the heat and stir in the finely chopped garlic, coriander and basil, then taste for salt. Cover and let it stand for 10 minutes so the herbs release their aroma.
Tips & variations
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Swap
Out of tomato season, use 800 g canned whole tomatoes, chopped.
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Tip
Don't be shy with the herbs: in chakhokhbili they're a proper ingredient, not a garnish.
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Variation
Add a sweet pepper, cut into strips, with the tomatoes for a sweeter, brighter sauce.
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Storage
Keeps in the fridge for up to 3 days. It's even better on day two.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 570 kcal | 2,280 kcal |
| Protein | 42 g | 168 g |
| Fat | 38 g | 152 g |
| Carbohydrates | 15 g | 60 g |
Approximate values calculated from standard ingredient data.
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