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Chakhokhbili served
Authentic Georgian Chakhokhbili with tomato chicken

Chakhokhbili: Georgian Chicken Stew

Author: Flavelo
Recipes Main Courses
One of Georgian cuisine's most famous stews, named after 'khokhobi' (pheasant), though now made with chicken. The unique technique is 'dry frying': chicken is first browned without fat (or very little) to concentrate flavors in its own juices. Then, the meat simmers in acidic tomato juice with heaps of fresh herbs. A truly rustic flavor bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Heavy-bottomed Pot: For dry searing.
  • Cutting Board: For chopping herbs.

Allergen Information

⚠️ Milk

Instructions

1 ✓

Place chicken pieces in a hot, dry pot (no fat!). Sear over medium heat until fat renders and skin is golden brown. Remove meat when done.

Tip: Don't move it constantly; let it sear. If chicken is lean, add a tiny bit of oil, but its own fat is best.
2 ✓

Add butter to the rendered chicken fat and sauté onions until soft.

Tip: Butter adds creaminess to the sauce.
3 ✓

Add tomatoes, garlic, and chili. Cook for a few minutes until they release juice.

Tip: Tomato acidity will tenderize the meat.
4 ✓

Return chicken, sprinkle with Khmeli Suneli and salt. Cover and simmer on low for 25-30 minutes until tender.

Tip: Do not add water! Tomato and chicken juices should be enough. It's a thick stew.
5 ✓

Finally, turn off heat and stir in the heap of chopped herbs (cilantro, parsley).

Tip: Fresh herbs shouldn't be cooked or they lose aroma (essential oils).
6 ✓

Let sit for 10 minutes before serving.

Recipe FAQ

Why sear dry?
It's the traditional method. Fat renders from the skin, creating a more intense, 'roasted' flavor than if swimming in oil.

Ingredients

  • 2 lbs Chicken Thighs or Legs (bone-in, skin-on)
  • 1 lb Ripe Tomatoes (peeled, diced) or canned
  • 3 medium Onions (sliced)
  • 4 cloves Garlic (crushed)
  • 1 bunch Fresh Cilantro (essential!)
  • 1 bunch Parsley
  • 1 bunch Dill (optional)
  • 2 tbsp Butter (for onions)
  • 1 tsp Khmeli Suneli (Georgian spice mix) or Fenugreek
  • 1 pc Chili Pepper (to taste)
  • 1 tsp Salt