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Chakhokhbili (Chicken Stewed with Tomatoes and Herbs)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
20 minutes
Prep
45 minutes
Cook

Ingredients

  • 1.2 kg (2.6 lb) chicken thighs and drumsticks, bone-in
  • 1 kg (2.2 lb) ripe tomatoes, chopped (or 800 g tinned)
  • 3 medium onions, sliced
  • 4 garlic cloves, minced
  • 1 tsp ground coriander seed
  • 1 tsp paprika
  • A large handful each fresh basil, coriander and parsley, chopped
  • 30 ml (2 tbsp) sunflower oil
  • Salt and black pepper, to taste

Method

  1. Heat oil in a large pot and brown the chicken pieces on all sides, about 8 minutes. Remove and set aside.
  2. Add the onions to the same pot and cook over medium heat for 8-10 minutes until soft and golden.
  3. Stir in the garlic, ground coriander and paprika, and cook for 1 minute.
  4. Add the tomatoes and return the chicken to the pot. Season with salt and pepper.
  5. Cover and simmer gently for 35-40 minutes until the chicken is tender and the sauce has thickened.
  6. Stir through the fresh herbs in the last 5 minutes of cooking and adjust seasoning before serving.

Introduction: Originally made with pheasant (its name derives from the Georgian word for pheasant), Chakhokhbili today is almost always made with chicken, slow-simmered with a mountain of ripe tomatoes, onions and fresh herbs until deeply savoury.

Cultural Background: Originally made with pheasant (its name derives from the Georgian word for pheasant), Chakhokhbili today is almost always made with chicken, slow-simmered with a mountain of ripe tomatoes, onions and fresh herbs until deeply savoury. It is a fixture of everyday Georgian home cooking.

Tips: Let the dish rest for 10 minutes off the heat before serving — the flavours settle and deepen.

Variations: Some regions add a splash of dry white wine with the tomatoes; a spicier version includes a whole fresh green chili simmered in the pot and removed before serving.

Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat for 10 minutes, stirring occasionally, adding a splash of water if needed.

Nutrition: Approx. 380 kcal, 32 g protein, 20 g fat, 14 g carbohydrate per serving.

FAQs:

Q: Can I use chicken breast instead?

A: Bone-in thigh and drumstick give more flavour and stay moist; breast can be used but reduce simmering time to avoid drying out.

Q: Is Chakhokhbili the same as Chicken Cacciatore?

A: They share a tomato-braise structure, but Chakhokhbili's blue fenugreek-free herb blend and lack of wine reduction give it a distinctly Georgian character.

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