Chakhokhbili is a traditional Georgian stew made with a whole chicken that is cut into pieces and combined with onions, tomatoes, vinegar, garlic, and spices such as coriander, parsley, hot green peppers, and bay leaves. The stew has a thick consistency and is usually served hot, preferably garnished with freshly chopped coriander and accompanied by rice or bread on the side.
The name chakhokhbili is derived from the Georgian word khokhobi, meaning pheasant, referring to the fact that it used to be prepared with pheasant instead of chicken in the past.
Also Read: Galinhada (Brazilian Chicken and Rice) Recipe
Chakhokhbili Recipe: Georgian Chicken Stew with Tomatoes
Course: MainCuisine: GeorgianDifficulty: Medium4
servings10
minutes1
hour583
kcalBefore jumping into the chakhokhbili recipe, let’s discuss what this dish really is! Chakhokhbili is a Georgian chicken dish that is stewed in a flavourful sauce that’s spiced with things like adjika and plenty of fresh herbs like cilantro (coriander).
Traditionally, chakhokhbili was made from pheasant which is where the dish derived its name — the Georgian word for pheasant is khokhobi (ხოხობი). However, these days, chakhokhbili is almost always made with chicken — usually, a whole chicken broken down or simply with legs and thighs, which is what I do in my chakhokhbili recipe.
Ingredients
4 chicken leg quarters, legs separated from thighs, skins and bones intact
1 medium yellow onion, diced
1 tablespoon red adjika paste*
2 teaspoons tomato paste
4-6 cloves garlic, finely minced
1 400g (16oz) can whole peeled tomatoes, lightly crushed with hands
20g (1/4 cup) cilantro, finely chopped
Directions
- Pat the chicken dry and season liberally with salt and pepper. Set and large dutch oven or pot over medium heat and add one tablespoon of neutral oil. Heat the oil until it begins to shimmer and add half of your chicken. Cook on one side until deeply browned and it releases easily from the pan. Flip and repeat – about 4-6 minutes per side. Remove from the pan and set aside on a plate. Repeat with the remaining chicken.
- Discard all but 2 tablespoons of rendered fat from the pot and add the onion along with a small pinch of salt. Sweat the onion until it’s softened but not browned, about 5-7 minutes, scraping up any browned bits from the chicken as the onions release their moisture.
- Add the adjika and tomato paste and cook until very fragrant and the tomato paste begins to darken in colour, about 2 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
- Add the tomatoes and any juice in the can. Stir to combine with the onions and adjika mixture. Return the chicken to the pot along with any accumulated juices ensuring the legs and thighs are well-nestled in the sauce. Reduce the heat to medium-low, cover, and cook until the chicken is tender and the sauce is deeply flavourful about 45 minutes.
- Remove the chicken from the pot and add the cilantro. Stir to combine and cook for another five minutes, adjusting for seasoning if needed.
- Portion the chicken onto plates, spooning the sauce over the chicken.
Notes
- *I highly recommend making your own adjika as the ones that are imported tend to have tomatoes in them, which is not typical of Georgian adjika.
