Chakhokhbili – Georgian Chicken Stew

Georgian Chicken Stew known as Chakhokhbili is a deeply comforting dish made with tender chicken simmered in tomatoes, onions, garlic, herbs, and traditional Georgian spices. Rich yet light, fragrant without being heavy, this rustic stew is all about simplicity, balance, and letting good ingredients shine.

Hello, folks – I hope you all are doing well!

If you’re craving something cozy, flavourful, and rooted in tradition, this is one of those dishes that never disappoints. Chakhokhbili has long been a staple of Georgian home cooking, and once you try it, you’ll see why it’s loved far beyond the Caucasus. So, let’s dive into this Georgian Chicken Stew.

Chakhokhbili

I’m not entirely sure whether this dish is officially classified as a stew in Georgia, but I’m following the common description found online. Unlike many of the recipes I’ve shared before, Chakhokhbili is surprisingly quick and easy to make, relying on just a handful of straightforward ingredients. At its core, you’ll need chicken thighs, tomatoes, onions, garlic, olive oil, butter, cilantro, salt, and black pepper.

As with many traditional dishes, there are variations. Some versions include sweet peppers, while others add a touch of Khmeli Suneli or ground coriander. Cilantro is the herb of choice in Georgia, but parsley or even basil can be used if you’re not a fan.

One technique that often gets overlooked is searing the chicken without any oil. It sounded questionable to me at first, but it works beautifully — especially when using fattier cuts like thighs. A quick sear of just a couple of minutes per side is all that’s needed.

What I also love about this recipe is how light it feels. The flavours are rich and balanced, but never overpowering, making Chakhokhbili a wonderful choice even during the warmer months.

Why You’ll Love This Georgian Chicken Stew

• Comforting: Tender chicken simmered gently in a rich tomato and onion base.
• Aromatic: Fragrant herbs and spices bring warmth without overpowering the dish.
• Naturally hearty: No flour or cream needed – the stew thickens beautifully on its own.
• Authentic yet approachable: Traditional flavours with simple, accessible ingredients.
• Perfect for sharing: Ideal for family dinners or relaxed weekend cooking.

Ingredients You’ll Need for This Georgian Chicken Stew with Tomatoes

• Chicken thighs: Skinless and boneless thighs cut into medium pieces for juicy, tender results.
• Olive oil: Extra virgin olive oil to start building flavour.
• Butter: Adds richness and depth to the onion base.
• Onions: Thinly sliced onions that slowly soften and sweeten the stew.
• Crushed tomatoes: Canned crushed tomatoes or peeled fresh tomatoes for the sauce base.
• Garlic cloves: Fresh garlic for aromatic intensity.
• Coriander (cilantro) leaves: Used both in the sauce and for freshness.
• Khmeli Suneli: Traditional Georgian spice blend that defines the dish.
• Ground coriander: Adds warm, citrusy notes.
• Salt and black pepper: To season and balance flavours.
• Cayenne pepper (optional): A tiny pinch for gentle heat.
• Fresh herbs for serving: Cilantro or parsley to finish the Georgian Chicken Stew.

How to Make Chakhokhbili (Georgian Chicken Stew)

To make this Georgian Chicken Stew, start by patting the chicken dry and cutting it into medium pieces. Heat a heavy pan or Dutch oven over medium-high heat and sear the chicken in batches without any fat until lightly golden. Set aside.

Lower the heat and add olive oil and butter to the same pan. Cook the onions slowly until soft and translucent. Meanwhile, crush garlic, cilantro, spices, salt, and pepper into a paste using a mortar and pestle.

Stir tomatoes and the aromatic paste into the onions and let everything cook briefly to meld the flavours. Return the chicken along with any juices, cover, and simmer gently until the chicken is fully cooked and tender. Adjust seasoning as needed.

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

Recipe by Ben | Havocinthekitchen

Chakhokhbili is a classic Georgian Chicken Stew made with tender chicken, tomatoes, onions, garlic, and fragrant Georgian spices.

Course: Mains and Comfort DishesCuisine: Georgian

5.0 from 2 votes

Print

Servings

4-6

servings

Prep time

10

minutes

Cooking time

45

minutes

Cook Mode

Keep the screen of your device on

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!