Chef-tested recipe
Tender chicken braised with ripe tomatoes, onions, Georgian spices, and abundant fresh herbs
Chakhokhbili is a classic Georgian chicken stew named for khokhobi, the pheasant used in earlier versions. Modern home cooks usually prepare it with chicken, a generous quantity of onions and ripe tomatoes, Georgian spice blend, garlic, chilli, and several fresh herbs. The finished dish should be juicy rather than soupy, with tender chicken surrounded by a bright, aromatic tomato sauce.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 25 mins
- Cook Time
- 1 hour
- Total Time
- 1 hour 25 mins
- Cuisine
- Georgian
- Course
- Main dishes
- Cooking Method
- Stovetop browning and tomato braising
- Difficulty
- Intermediate
- Best Served With
- Best served with Georgian shoti or puri bread, plain rice, roasted potatoes, cucumber-and-tomato salad, and fresh herbs.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Wide heavy casserole with lidpaid link
- Instant-read thermometerpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Wooden spoonpaid link
- Digital kitchen scalepaid link
Ingredients
For the chicken and tomato base
- Bone-in chicken thighs and drumsticks: 1800 g
- Sunflower oilpaid link: 30 ml
- Yellow onions, thinly sliced: 700 g
- Ripe tomatoes, peeled and chopped: 1200 g
- Red bell pepper, thinly sliced: 250 g
- Tomato paste: 30 g
- Fine sea saltpaid link: 18 g
- Freshly ground black pepper: 4 g
For the spices and herbs
- Garlic cloves, finely grated: 35 g
- Fresh red chilli, finely sliced: 20 g
- Khmeli suneli: 8 g
- Ground coriander: 4 g
- Fresh coriander leaves and tender stems, chopped: 50 g
- Flat-leaf parsley, chopped: 40 g
- Fresh purple basil or sweet basil, chopped: 30 g
- Fresh tarragon leaves, chopped: 20 g
Preparation Overview
Pat the chicken dry so it browns cleanly. Slice the onions and pepper, peel and chop the tomatoes, and prepare the garlic, chilli, spices, and herbs before starting. Keep half of the fresh herbs aside for the final fragrant finish.
Method
Season the chicken evenly with half of the salt and all of the black pepper.
Heat a wide heavy casserole over medium-high heat. Add the sunflower oil and brown the chicken in batches for 8 to 10 minutes, turning until golden; transfer it to a tray.
Reduce the heat to medium, add the onions to the rendered chicken fat, and cook for 8 to 10 minutes until soft and lightly golden.
Add the bell pepper and cook for 4 minutes, then stir in the tomato paste for 1 minute.
Add the chopped tomatoes, remaining salt, khmeli suneli, ground coriander, and chilli. Cook uncovered for 8 minutes until the tomatoes release their juices.
Return the chicken and any tray juices to the casserole, nestling the pieces into the tomato mixture.
Cover and simmer gently for 25 minutes, turning the chicken once.
Uncover and simmer for 10 to 15 minutes until the chicken reaches at least 74°C at the thickest part and the sauce is juicy but concentrated.
Stir in the garlic and half of the coriander, parsley, basil, and tarragon. Simmer for 2 minutes.
Remove from the heat, fold in the remaining fresh herbs, rest for 5 minutes, and serve hot.
Beginner Technique Notes
Use a wide pot so the chicken browns instead of steaming.
Ripe tomatoes provide the liquid; avoid adding water unless the pan threatens to catch, in which case add only a small splash.
Add the garlic and herbs near the end so their fresh aromas remain distinct.
Check chicken temperature beside, not against, the bone for an accurate reading.
Tips and Variations
A whole chicken cut into serving pieces may replace the thighs and drumsticks.
When fresh tomatoes are out of season, use high-quality canned whole tomatoes, drained lightly and crushed by hand.
Adjust the chilli to taste, but keep the herbs generous because they define the dish.
For a thicker finish, uncover the casserole for the last 15 minutes rather than adding flour.
Serving Ideas
- Spoon the tomato-herb sauce into shallow bowls, arrange the chicken on top, and finish with an extra scattering of coriander, basil, parsley, and tarragon.
Storage
Cool within 2 hours and refrigerate in a covered container for up to 3 days. Reheat gently to at least 74°C. Freeze for up to 3 months; add a little fresh coriander and parsley after reheating.
Nutritional Value
Allergen Notes
No major regulated allergens are intentionally included. Check khmeli suneli, tomato paste, and packaged chicken for undeclared allergens or cross-contact.
Frequently Asked Questions
What does chakhokhbili mean?
The name comes from the Georgian word for pheasant, reflecting the bird traditionally used before chicken became standard.
Should I add stock or water?
Usually no. Ripe tomatoes, onions, and the chicken release enough liquid for the characteristic concentrated sauce.
Can I make chakhokhbili ahead?
Yes. The flavour deepens overnight; reheat gently and add a small handful of fresh herbs just before serving.
What is khmeli suneli?
It is a Georgian spice blend commonly containing blue fenugreek, coriander, marigold, and other aromatic spices.
