Chakhokhbili - Georgian Chicken

Georgian Chakhokhbili ჩახოხბილი (Чахохбили) is a soul warming Chicken Stew, packed with Tomatoes, Caramelized Onions, Cilantro. Flavored with Georgia's famous spices (Blue Fenugreek and Ajika), it was one of my favorite meals when visiting Tbilisi. A cozy, one pot meal served with rice or flatbread, ready in about an hour.

Why You'll Love This Recipe

• Authentic Georgian Comfort Food - enjoy the flavors of Georgia (Sakartvelo), restaurant quality made at home, with boosted flavor from roasted tomatoes and a smashed herb paste
• Easy One Pot Meal - great for a special weekend dinner or for a busy weeknight, the hardest part will be finding Blue Fenugreek or Khmeli Suneli (look online)
• Budget Friendly - made with Chicken Thighs and Tomatoes, affordable ingredients, even cheaper if you use Canned Tomatoes
• Make Ahead - tastes even better the next day

Ingredients

• Chicken Thighs, bone-in, skin-on chicken (or whole chicken cut into 8-10 pieces)
• Vegetable oil (for frying; chicken skin adds extra fat)
• Medium Onions - thinly sliced (about 1 lb or 500g)
• Butter
• Fresh Tomatoes (for roasting) - or 2 x 14 oz (400g) cans Diced Tomatoes
• Tomato Paste
• Garlic Cloves
• 1 Chili Pepper - optional, seeded and finely chopped for heat
• Spices - Ground Coriander, Black Pepper, Blue Fenugreek or Khmeli Suneli
• Ajika Paste - Georgian spicy condiment (also spelled Adjika)
• Fresh Cilantro - about 1 cup chopped, including stems and leaves
• Salt - to taste, adjust after cooking

Equipment

• Large Heavy Bottom Pot or Dutch Oven
• Knife and Cutting Board
• Baking Sheet - if Roasting Tomatoes
• Mortar and Pestle
• Wooden Spoon and Tongs
• Mixing Bowl

How to Make Chakhokhbili

1. Roast Tomatoes - preheat oven to 400°F (200°C). Slice Tomatoes in half, drizzle with a little oil, and place cut-side up on a baking sheet. Roast for 30 minutes until soft and slightly charred. Cool slightly, peel off skins, placing Tomatoes and juices into a bowl. Using 2 knives, roughly chop inside bowl and set aside. (Skip this step if using canned diced tomatoes)
2. Brown Chicken - heat 3 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Pat Chicken dry and season lightly with salt. Sear Chicken pieces skin-side down in a single layer (work in batches if needed) for 4-5 minutes until golden and crispy. Flip and sear 2-3 minutes more. Remove Chicken to a plate, leaving the oil and drippings in the pot.
3. Cook Onions - lower heat to medium. Add sliced Onions and ¼ cup Butter to the pot with the Chicken drippings. Sauté for 5-7 minutes, stirring occasionally, until Onions are soft and starting to caramelize. Stir in 2 heaping tablespoons Tomato Paste and cook for 2 minutes.
4. Simmer the Stew - return seared Chicken to the pot. Season with 1 teaspoon Salt and stir gently. Add the roasted Diced Tomatoes (or canned) with their juices. Bring to a gentle boil, reduce heat to low, cover and simmer for 20 minutes, stirring once halfway. The Tomatoes will break down into a rich sauce.
5. Make the Spice-Herb Paste - in a Mortar and Pestle, mash together Garlic, optional Chili Pepper (if using), ½ teaspoon Black Pepper, 1 ½ teaspoons Blue Fenugreek, 1 teaspoon Ground Coriander, 1 tablespoon Ajika, and half the Cilantro (including diced stems and leaves). If skipping Chili, keep Ajika for flavor—it’s less spicy than it sounds! Stir this paste into the stew and simmer uncovered for 10 more minutes to meld flavors. The Chicken should reach 165°F (74°C) internally.
6. Finish and Serve - taste and adjust Salt if needed. Serve hot, garnished with fresh cilantro, alongside Flatbread, Rice, Potatoes or your favorite carb.

Chakhokhbili Flavor Variations

• Original Pheasant - enjoy the slightly gamey flavor of Pheasant and swap out the Chicken!
• Vegetarian - use 2 pounds (1kg) of cubed Eggplant and Zucchini instead of Chicken, add Chickpeas for extra protein
• Khaketian Style - stir in ½ cup of ground walnuts during the final simmer for a nutty flavor
• Instant Pot - sear chicken then onions in Saute mode, add rest of ingredients and Pressure Cook on HIGH for 8 minutes with a natural release.

Recipe Tips and FAQs

• Georgian Spice Substitute - I don't think this can be substituted. Use Blue Fenugreek (Utskho Suneli) for an authentic flavor. Alternatively use Khmeli Suneli Spice, which has Blue Fenugreek in the mixture. Found Online or in Eastern European stores. Some people have used Fenugreek, but recommend using the authentic spice.
• Tomato Hacks - you can skip Roasting Tomatoes, not as traditional but adds richer flavor. Alternatively, cut an X on the bottom of each tomato, blanch in boiling water for 30-60 seconds until skin splits. Place in ice bath, and peel skin. Dice and use as per recipe. Or.... use canned tomatoes if in a hurry, or can substitute with Passata (Tomato Puree)
• Adjust Sauce Thickness - too thin? Just keep simmering longer with lid removed. Too thick? Add a splash of White Wine to thin sauce.
• Crispy Chicken - don't skip the drying of Chicken with paper towel. Moisture prevents browning. Traditionally, Chicken was dry fried, but I am using a Le Creuset enamel pan, so this needs to be fried in oil.
• Don't Add Water or Stock - the Tomatoes and Chicken will release juices, creating a concentrated flavor - adding water just dilutes
• No Mortar and Pestle - just finely chop ingredients and mix together with spices in a bowl, or use the end of a rolling pin to mash together

Is Chakhokhbili Spicy?

Not really, usually I just make with Ajika, but I like to add extra spice with Chili Peppers. Start with some Ajika, if you can't find any then use Chili Peppers. Adjust heat and flavors as required.

Can I Use Boneless Chicken?

Yes, Boneless Chicken Thighs are more flavorful, and Chicken Breast can dry out quicker. Reduce simmering time if using boneless. Sometimes I use Chicken Thighs and Drumsticks, recipe is very versatile. Alternatively, simmer for an extra hour for the meat to fall off the bone.

Serving Suggestions

Serve with White Rice, Brown Rice, Quinoa, Flat Bread or even Georgian Khachapuri. A side of Garlic Butter Green Beans or Tomato Onion Cucumber Salad complements very well too!

Storage and Reheating

• Fridge - place in an airtight container and refrigerate. Enjoy within 3 days.
• Freezer - place in a Ziploc bag with all the air squeezed out or a freezer safe container. Freeze for up to 3 months. Defrost in fridge overnight before heating
• Reheating - place leftovers in a saucepan and add 1-2 tablespoons of liquids (water, stock or wine). Heat gently on medium-low heat for 5-7 minutes until heated through. Serve with pinch of freshly chopped Cilantro to make flavor pop.

Eastern European Recipes You'll Love

• Solyanka Soup - Meat and Pickle Soup
• Grenki with Garlic - tasty Rye Bread Snack
• Khinkali - Georgian Dumplings
• Pickled Georgian Cabbage
• Fried Potatoes and Onions
• Olivier Salad (Olivye)
• Chebureki - Fried Hand Pie Snack

Everyone will love Georgian Chakhokhbili, the flavors that bring you back to Sakartvelo. An easy dinner, wholesome and delicious, perfect for any night of the week. Bon Appetit! Приятного аппетита!

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