Authentic Georgian Chakhokhbili Recipe: A Hearty Chicken Stew to Warm Your Soul

Ingredients

1 kg (2.2 pounds) chicken (whole, or just thighs and legs)
4 large tomatoes
2 large onions
1 bell pepper
3 cloves of garlic
30g (1 ounce) fresh cilantro
30g (1 ounce) fresh parsley
30g (1 ounce) fresh dill
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground fenugreek
1/2 teaspoon ground barberries (optional)
1/2 teaspoon cayenne pepper (optional)

Steps and instructions

Start by cutting the chicken into pieces. If you're using a whole chicken, separate it into thighs, drumsticks, wings, and breast pieces. Leave the skin on for additional flavor.
Heat the vegetable oil in a large pan over medium heat. Add the chicken pieces, season with salt and black pepper, and brown them on all sides. This should take about 10-15 minutes.
While the chicken is browning, finely chop the onions and bell pepper. Peel the tomatoes (this is easier if you blanch them in boiling water first) and chop them into small pieces. Mince the garlic and chop the fresh herbs.
Remove the browned chicken pieces from the pan and set them aside. In the same pan, add the chopped onions and bell pepper. Cook over medium heat until they are softened and starting to brown.
Add the minced garlic, ground coriander, ground fenugreek, and optional spices to the pan, stir well to combine with the onions and pepper. Cook for another minute or so until the spices are fragrant.
Add the chopped tomatoes to the pan, stir well, and cook over medium heat for about 10 minutes. The tomatoes should break down and create a sauce.
Add the chicken pieces back into the pan, stir well to coat them in the sauce. Cover the pan, reduce the heat to low, and let it simmer for about 25-30 minutes. The chicken should be fully cooked and tender.
Stir in the chopped herbs, adjust the seasoning if necessary, and remove the pan from the heat. Let the dish rest for a few minutes before serving to let the flavors meld together.
Chakhokhbili is traditionally served with bread or rice. Enjoy!

Tools for making

Cutting board - A sturdy surface for chopping and preparing ingredients.
Chef's knife - A sharp knife for cutting the chicken, onions, peppers, and herbs.
Large pan - A deep and wide pan for browning the chicken and cooking the dish.
Vegetable peeler - To easily peel the skin off the tomatoes.
Wooden spoon - Useful for stirring the ingredients while cooking.
Measuring spoons - To accurately measure the salt, black pepper, and spices.
Spatula - For flipping and turning the chicken pieces while browning.
Kitchen tongs - Helpful for handling the chicken pieces during browning and simmering.
Lid or cover for the pan - To cover the pan and allow the dish to simmer.

Recipe variations

Use a different protein: Instead of chicken, you can try using beef, lamb, or even shrimp as the main ingredient.
Vegetarian/Vegan option: Replace the chicken with tofu or tempeh for a meat-free version.
Spice it up: Add different spices to customize the flavors such as paprika, turmeric, or cumin.
Add vegetables: Include vegetables like mushrooms, zucchini, or eggplant to add more variety and texture.
Make it creamy: Stir in some sour cream or yogurt towards the end of cooking to create a creamy version of Chakhokhbili.
Grilled version: Marinate the chicken in a flavorful marinade, then grill it before adding it to the tomato sauce.
Gluten-free option: Use gluten-free flour or cornstarch as a thickening agent instead of regular flour.
Customize the heat level: Adjust the amount of cayenne pepper or add chopped chili peppers to make it spicier or milder according to your taste.
Experiment with herbs: Swap out the traditional herbs with different ones like basil, mint, or tarragon to create a unique flavor profile.

Recipe overview

Chakhokhbili is a traditional Georgian chicken stew that's well-loved for its rich and robust flavors. Named after the Georgian word for pheasant - "khokhobi", this dish was traditionally made with pheasant but has since transitioned to being made with chicken. This hearty and comforting dish is a medley of tender chicken pieces simmered in a sauce of fresh tomatoes, vibrant bell peppers, and a blend of spices. It's then finished off with a generous handful of fresh herbs which adds a burst of freshness to this rustic stew. With a balance of spice, tang, and earthy flavors, Chakhokhbili is a culinary delight that's sure to leave you wanting for more. Paired with some crusty bread or a bowl of steamed rice, this flavorful stew makes for a satisfying meal any day of the week. Enjoy the process of making Chakhokhbili as the delightful aromas fill your kitchen and transport you straight to the heart of Georgia. Get ready to fall in love with the soulful flavors of Georgian cuisine with this simple yet elegant chicken stew.

Common questions

Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken for this recipe. However, using bone-in chicken adds more flavor to the dish.
Can I use canned tomatoes instead of fresh ones?
Yes, you can use canned tomatoes as a substitute for fresh tomatoes. Make sure to drain the excess liquid from the can before adding them to the recipe.
What can I substitute for bell pepper?
If you don't have bell pepper, you can substitute it with an equal amount of mild chili peppers or even skip it altogether if you prefer.
Can I use dried herbs instead of fresh herbs?
Yes, you can use dried herbs if you don't have fresh ones. However, keep in mind that the flavors may not be as vibrant. Use about half the amount of dried herbs as the recipe calls for fresh herbs.
What can I serve with Chakhokhbili?
Chakhokhbili is traditionally served with bread or rice. You can also serve it with mashed potatoes or pasta if you prefer.
Can I make this dish ahead of time?
Yes, you can make Chakhokhbili ahead of time. It actually tastes even better the next day as the flavors have time to meld together. Simply let it cool, store it in an airtight container in the refrigerator, and reheat before serving.
Can I freeze the leftovers?
Yes, you can freeze the leftovers. Let the dish cool completely, transfer it to freezer-safe containers or bags, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving dishes and utensils

Cutting board - Used for chopping vegetables and herbs.
Knife - Essential for cutting the chicken, onions, bell pepper, and tomatoes.
Large pan - Used for browning the chicken and cooking the dish.
Wooden spoon - Ideal for stirring the ingredients and scraping the bottom of the pan.
Measuring spoons - Needed for accurately measuring the salt, black pepper, and spices.
Serving platter - Used for presenting the Chakhokhbili dish.
Rice cooker or pot - If serving with rice, you'll need a rice cooker or pot to cook the rice separately.
Bread or rice bowls - For serving the Chakhokhbili with bread or rice.

Origin stories

Chakhokhbili, a rich and aromatic chicken stew, has its roots firmly planted in the vibrant culinary traditions of Georgia. The name of the dish itself is a testament to its humble origins from the Georgian countryside. 'Chakhokhbili' comes from the word 'khokhobi,' which translates to 'pheasant.' The dish was originally prepared using wild pheasant hunted from the forests that grace Georgia's striking landscape. As pheasants became less available, chicken naturally became the substitute, but the name of the dish has endearingly remained unchanged, carrying a small echo of its history with every serving. Today, Chakhokhbili is enjoyed across the globe, but it carries with it the essence of the Georgian countryside, a reminder of a time when a good meal was the reward of a successful hunt.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.