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, chili, and several fresh herbs. The finished dish should be juicy rather than soupy, with tender chicken surrounded by a bright, aromatic tomato sauce.
- Prep
- 25 mins
- Cook
- 1 hour
- Total
- 1 hour 25 mins
- Serves
- 6
- Difficulty
- Intermediate
- Cuisine
- Georgian
The recipe
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Before you start
Pat the chicken dry so it browns cleanly. Slice the onions and pepper, peel and chop the tomatoes, and prepare the garlic, chili, spices, and herbs before starting. Keep half of the fresh herbs aside for the final fragrant finish.
Ingredients
For the chicken and tomato base
For the spices and herbs
Quantities change with servings; cooking times stay the same.
Equipment
- Wide heavy casserole with lid paid link
- Instant-read thermometer paid link
- Chef’s knife paid link
- Cutting board paid link
- Wooden spoon paid link
- Digital kitchen scale paid link
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 chili. 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.
Chef’s 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 chili 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.
Serve with
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.
Nutrition per serving (estimated)
- 560 kcal
- Calories
- 47 g
- Protein
- 23 g
- Carbohydrates
- 32 g
- Fat
- 5 g
- Fibre
- 13 g
- Sugar
- 790 mg
- Sodium
Allergens
No major regulated allergens are intentionally included. Check khmeli suneli, tomato paste, and packaged chicken for undeclared allergens or cross-contact.
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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 flavor 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.
