Georgian
Chakhokhbili
Chakhokhbili is a Georgian chicken stew cooked in its own juices with sweet onions, ripe tomatoes, garlic, and a generous handful of fresh herbs. The sauce should be bright, savory, and lightly spicy, clinging to tender pieces of chicken.
Ingredients
- Bone-in chicken thighs or drumsticks, skin-on600g
- Yellow onions, thinly sliced2 medium
- Ripe tomatoes, peeled and chopped400g
- Tomato paste1 tbsp
- Garlic cloves, minced3
- Fresh cilantro, chopped1/2 cup
- Fresh flat-leaf parsley, chopped1/4 cup
- Fresh purple basil or regular basil, chopped2 tbsp
- Ground coriander1 tsp
- Utskho suneli (blue fenugreek)1/2 tsp
- Khmeli suneli1/2 tsp
- Dried red chile flakes or minced fresh hot pepper1/2 tsp
- Bay leaf1
- Unsalted butter1 tbsp
- Fine salt1 tsp, plus more to taste
- Freshly ground black pepper1/2 tsp
Method
- Pat the chicken pieces very dry and season them all over with salt and black pepper.
- Heat a heavy pot or deep skillet over medium-high heat and place the chicken skin-side down without adding oil.
- Brown the chicken well on both sides for 10 to 12 minutes, letting the skin render and the bottom of the pot develop color.
- Transfer the browned chicken to a plate and leave the rendered fat in the pot.
- Reduce the heat to medium, add the butter and sliced onions, and cook for 10 minutes until soft, golden, and sweet.
- Stir in the tomato paste, ground coriander, utskho suneli, khmeli suneli, chile, and bay leaf, and cook for 1 minute until fragrant.
- Add the chopped tomatoes and a pinch of salt, scraping the browned bits from the bottom of the pot.
- Return the chicken and any juices to the pot, nestling the pieces into the tomato-onion sauce.
- Cover and simmer gently for 25 to 30 minutes, turning the chicken once, until the meat is tender and cooked through.
- Uncover and simmer for 5 to 8 minutes more if the sauce is too loose; it should be thick but still spoonable.
- Stir in the garlic, cilantro, parsley, and basil, then cook for 2 minutes to soften the sharpness of the garlic.
- Taste and adjust salt, pepper, and chile before serving the chakhokhbili hot with its tomato-herb sauce spooned over the chicken.
Common questions
Can I substitute chicken breasts or boneless thighs for the bone-in dark meat in Chakhokhbili?
Bone-in thighs or drumsticks give the best flavor and stay juicy during simmering. Boneless thighs can work, but reduce simmering time. Chicken breasts are less ideal because they dry out quickly and won’t enrich the sauce as well.
How long does Chakhokhbili take from start to finish?
Plan on about 50 to 70 minutes total. Browning the chicken takes 10 to 12 minutes, onions need about 10 minutes, and the final simmer is 25 to 30 minutes, plus a few minutes for chopping and prep.
What are the most common mistakes when making Chakhokhbili?
The biggest mistakes are not browning the chicken enough, rushing the onions, and simmering too hard. Also avoid adding too much liquid; the sauce should be tomato-rich, not soupy. Season in layers so the final dish tastes balanced.
How should I store and reheat leftover Chakhokhbili?
Cool it quickly, then refrigerate in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water if needed. It also freezes well for about 2 months.
What should I serve with Chakhokhbili?
It’s best with crusty bread, lavash, rice, or simple boiled potatoes to soak up the sauce. A fresh cucumber salad or pickled vegetables also work well. Finish with extra cilantro and parsley just before serving.