Chicken Chakhokhbili with Tomatoes and Herbs — a Juicy Braised Dish

Chakhokhbili is a vivid Caucasian chicken stew with tomatoes and herbs. The thighs are first seared until the skin turns deeply golden, then gently braised with onions, bell peppers, and spices under a lid. In about an hour over low heat, the chicken soaks up the aroma of khmeli-suneli and becomes meltingly tender. Serve with lavash, rice, or young potatoes.

Ingredients

• Chicken thighs — 2.2 lb | 1 kg
• Yellow onions — 2 pcs. (about 8.8 oz | 250 g)
• Bell pepper — 1–2 pcs. (about 7 oz | 200 g)
• Ripe tomatoes — 4–5 pcs. (about 21 oz | 600 g)
• Vegetable oil — 1 tbsp | 15 ml (if needed)
• Salt — 1 tsp | 5 g
• Sugar — 1 tsp | 4 g
• Khmeli-suneli — 2 tsp | 4 g
• Turmeric — 1/2 tsp | 1 g
• Sweet paprika — 1 tsp | 2 g
• Ground black pepper — 1/2 tsp | 1 g
• Fresh cilantro — 1 bunch
• Fresh parsley — 1/2 bunch

Step-by-Step Recipe

1. Prep the ingredients: slice the onion into half-moons, cut the pepper into strips, and dice the tomatoes. Roughly chop the herbs.
2. Heat a heavy-bottomed skillet or sauté pan over medium-high heat. If needed, add 1 tbsp | 15 ml oil. Arrange the chicken thighs skin-side down and sear until richly browned on both sides, 10–12 minutes. Transfer to a plate and keep the juices.
3. In the same pan, sauté the onion for 4–5 minutes until softened, then add the bell pepper and cook for another 3–4 minutes until lightly golden.
4. Add the salt, sugar, khmeli-suneli, turmeric, paprika, and black pepper. Stir and toast the spices for about 30 seconds to release their aroma.
5. Add the chopped tomatoes, then return the chicken along with any juices. Bring just to a gentle simmer, reduce the heat to low, cover, and braise for 60 minutes.
6. Remove from the heat, scatter over the cilantro and parsley, and let rest for 5 minutes. Serve hot.

Serving and Storage

• Serve with lavash, crusty bread, basmati rice, or boiled potatoes — the sauce is deliciously absorbed by the side.
• Store leftover chakhokhbili in the refrigerator for up to 3 days, and reheat gently over low heat with the lid on.
• This dish is perfect for making ahead: the flavor deepens even more by the next day.

Nutritional Value (per serving)

Tips and Variations

• No oil: if the thighs are skin-on and fairly fatty, cook them without extra oil — the rendered fat will be enough.
• Out-of-season tomatoes: replace fresh tomatoes with 14–17 oz | 400–500 g canned tomatoes in their own juice, blended smooth.
• Heat: add a pinch of hot pepper or chili flakes if you prefer a spicier finish.
• Sauce consistency: for a thicker sauce, uncover the pan 10 minutes before the end of cooking and let it reduce slightly.

Frequently Asked Questions