Chicken chakhokhbili is a classic Georgian stew with a vivid tomato sauce, the fragrance of khmeli-suneli, and fresh cilantro. The chicken is first seared to a golden crust, then slowly braised with vegetables until especially tender and juicy. Everything cooks in one skillet — simple, comforting, and deeply flavorful.
Ingredients
- Whole chicken — 2.2 lb | 1 kg
- Onion — 1 piece
- Tomatoes — 4 pieces
- Bell pepper — 1 piece
- Khmeli-suneli — 1 tbsp | 15 ml
- Sweet paprika — 1 tbsp | 15 ml
- Garlic — 3 cloves
- Fresh cilantro — to taste
- Salt — to taste
- Sugar — to taste
- Black pepper — to taste
Step-by-step recipe
- Cut the chicken into small serving pieces. Pat them dry with paper towels.
- In a dry, hot skillet with a heavy base, sear the chicken pieces on all sides until deeply golden. Work in batches so the pan does not get crowded. Transfer the chicken to a plate.
- In the same skillet, sauté the finely chopped onion until softened.
- Add the chopped tomatoes and bell pepper to the onion. Stir in the khmeli-suneli and paprika, season with salt, lightly sweeten with sugar, and finish with black pepper. Stir and let the vegetables release their juices.
- Return the chicken to the skillet, bring to a gentle simmer, reduce the heat to low, cover, and braise for about 2 hours, stirring occasionally. If there is not enough liquid, add a little water.
- At the end, stir in the finely chopped garlic and a handful of chopped cilantro. Heat for 1 minute and remove from the heat. Let the dish rest for 5–10 minutes.
Serving
Serve the chakhokhbili hot, generously sprinkled with extra cilantro. It pairs beautifully with lavash, rice, bulgur, or young potatoes. The tomato-and-pepper sauce is perfect for mopping up with fresh bread.
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Tips and variations
- Tomatoes: if fresh tomatoes are not very juicy, add 2–3 tbsp | 30–45 ml of crushed tomatoes or a little water.
- Chicken cuts: you can make it with only thighs or drumsticks — it will turn out even juicier.
- Heat: for a sharper flavor, add a pinch of ground chili or a little adjika.
- No oil: the chicken can be browned without added fat — the rendered fat from the skin is enough.
- Herbs: parsley and scallions also work, but cilantro gives the dish its distinctive character.
- Storage: chakhokhbili develops even deeper flavor in the refrigerator and tastes even better the next day.
Nutritional value (per serving)
| Calories | ≈ 360 kcal |
|---|---|
| Protein | ≈ 33 g |
| Fat | ≈ 20 g |
| Carbohydrates | ≈ 10 g |
| Fiber | ≈ 3 g |
| Sodium | depends on the amount of salt |
FAQ
Can canned tomatoes replace fresh tomatoes?
Yes, use peeled diced tomatoes in their own juice, about 12.3–14.1 oz | 350–400 g. The sauce will be rich and smooth.
Which chicken parts make chakhokhbili juiciest?
Thighs and drumsticks are the juiciest. You can use a mix of dark and white meat, but a dish made entirely with thighs will be especially tender.
Do I need to add water while braising?
Usually the juice from the tomatoes and vegetables is enough. If the heat is too high and the liquid evaporates, add a little water so the sauce does not scorch.