Chakhokhbili – Georgian Chicken Stew with tomatoes, onions, spices, and herbs, is one of the most prominent recipes of Georgian cuisine. Unlike some other hearty recipes from Georgia, Chakhokhbili is a lighter and healthier dish. But despite its simplicity, the flavour is nothing short of great!
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Hello, folks – how are you doing?
If you like me, you probably cannot wait till the weekend; somehow this week has been especially hard.
So, let’s keep it short and simple today and talk about another recipe from Georgian cuisine.
Chakhokhbili – Georgian Chicken Stew
I am not sure if this dish qualifies as a stew in Georgia, but I am following the Internet leads.
Unlike previous recipes I have shared on this blog, Chakhokhbili is surprisingly easy and quick to make with just a few available ingredients. Basically, you will need chicken thighs, fresh or canned tomatoes, onions, garlic, olive oil, butter, cilantro, black pepper, and salt. There are variations, of course. Many recipes call for sweet peppers, some add a little of Khmeli Suneli or ground coriander. Although cilantro is a must herb in Georgia, parsley or basil will also work, if you don’t like coriander leaves.
There is one cooking method that many recipes neglect, though. You shall fry chicken without adding any oil. Yes, it sounded a bit unfeasible to me at first, but it worked perfectly . Besides, you just need to fry the chicken for two minutes or so from each side. However, be sure to use fattier parts of chicken like thighs.
What is also great about this recipe, is that it is light – both in terms of feeling full and in terms of flavour. Please don’t get me wrong. It is superior in flavour, but it’s not overwhelming with all the spices. I think it could be a perfect summer dish!
More Georgian Recipes to Try
Kuchmachi – Georgian Offal Stew (with walnuts and pomegranate)
Satsivi – Chicken in Walnut Sause
Lobio – Georgian Bean and Walnut Stew
Khachapuri – Georgian Cheese Filled Bread
I hope you like this recipe for Chakhokhbili, and you will make it a try. If you make it, please let me know in this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.
Cheers!
Chakhokhbili – Georgian Chicken Stew
Course: MainCuisine: Georgian4-6
servings10
minutes45
Chakhokhbili – Georgian Chicken Stew with tomatoes, onions, spices, and herbs, is one of the most prominent recipe of Georgian cuisine.
Ingredients
1 lb. (about 900 g.) chicken thighs, skinless and boneless
1 tbsp. (15 ml.) extra virgin olive oil
1 tbsp. (15 g.) butter
2 large onion, sliced
1 can (420 ml.) crushed tomatoes – or you can use 4-5 fresh tomatoes, peeled and chopped
a handful of coriander (cilantro) leaves
4-6 garlic cloves
salt and pepper to taste
1 tsp. Khmeli Suneli
1/2 tsp. ground coriander
a tiny pinch of cayenne or other hot pepper, optional
few springs of coriander or parsley, for serving
Directions
- Pat dry the chicken thighs and cut into few parts. Here you have two options – cutting into smaller pieces i.e., 2-3 cm or simply cutting in two parts (or in three, if the thighs are big).
- Heat a heavy-bottomed pan or Dutch oven over medium-high heat. Do not add any oil or butter at this point. Cooking in 2-3 batches, add the chicken to the pan, and sear for about 2 minutes from each side. Remove and set aside, repeat with the remaining chicken.
- Add the butter and oil to the same pan and lower the heat to low-medium. Add the onions and cook for about 7-10 minutes, stirring occasionally.
- In a meantime, using a mortar and pestle, paste the coriander (cilantro) leaves, garlic, Khmeli Suneli, ground coriander, salt (1/2 tsp.), and pepper. If desired some extra kick, add a pinch of hot pepper like cayenne. You may add a little water to help
- When onions are soft, add the tomatoes and the coriander-garlic mixture. Cook for about 5-7 minutes.
- Return the chicken with any accumulated juices. Cover and simmer for about 10-15 minutes, until the chicken is cooked through, depending on the size of pieces. Taste and adjust seasoning if needed.
- Serve warm with some extra cilantro or parsley, if desired. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
I booked a flight to Georgia for autumn !!!!!! Thank you for introducing this beauty to us!!!!!!!!!
Davorka recently posted…Pistachio Liqueur Recipe
Thank you Davorka!
Ben | Havocinthekitchen recently posted…Cloudberry Brandy Cocktail
Now I’m dreaming of summer nights with this stew, crusty bread, and maybe a side of khachapuri
Thank you Raymund!
Ben | Havocinthekitchen recently posted…Cloudberry Brandy Cocktail
This sounds fantastic, Ben. By funny coincidence, I have some chicken thighs in the fridge and I was wondering what to do with them. Now I know!
Thank you, Frank!
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
This soup sounds delicious, Ben! I must admit that I’ve never heard of Chakhokhbili before (I can’t even spell it). But we’re always looking for new soups to mix things up during the cold winter months. Of course, it’s getting warmer here now, but I’ll have to pull this recipe back up in about 6 months!
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Thank you, David!
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
Ben, I would be all over this Georgian stew! Georgian food is under appreciated. This looks amazing.
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Thank you, Velva!
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
How interesting that the chicken isn’t fried in oil — but the stew looks so luscious and enticing!
Thank you, Michelle!
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
That’s very interesting to fry the chicken with no oil. I’m going to try that!
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Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
I made some kind of Georgian chicken before and it was delicious. Time to try another one and I do love extra kick from cayenne. Yours looks fabulous!
angiesrecipes recently posted…Kohlrabi Salad with Curry Dressing and Smoked Salmon
Thank you, Angie!
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
Wow — that is a really interesting method for the chicken. I just read Jeff’s note, and agree — it will probably all cook out but the bottom of the pan might be a mess. Do you use nonstick? The flavors are fantastic, Ben — I have been tasting some Georgian wines recently and would lvoe to pair this with one or two.
David Scott Allen recently posted…Recipe for Pork Belly, Radicchio & Hazelnuts
Thank you, David!
I was a tad concerned about the dry frying method, but it worked just fine. After all, you need just couple of minutes from both side. But it’s important to use fatty parts of chicken like thighs. A heavy-bottomed pan or Dutch oven (I used the Dutch oven) will be perfect.
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef
So, that’s really interesting about frying the thighs without any oil. Is it that you don’t want the heaviness of the oil in the finished stew? The thights must stick to the pan, but I’m sure that all the liquids deglaze the pan as you go along. Sounds really interesting!
Thanks, Jeff! That’s just the method.
And, actually, no, chicken does not stick to the pan (probably because things are quite fatty). Plus, a heavy-bottomed pan or a Dutch oven also prevents that.
Ben | Havocinthekitchen recently posted…Pašticada – Croatian Braised Beef