Can I make this stew spicier?
Yes, you can add a pinch of red pepper flakes with the garlic or a finely chopped fresh chili pepper with the onions.
LUNCH
Georgian Chicken Stew with Herbs and Garlic (Chakhokhbili)
Chakhokhbili is a classic Georgian chicken stew, rich with tomatoes, fresh herbs, and plenty of garlic. This comforting dish is simmered until the chicken is tender and the flavors meld beautifully, perfect for a hearty lunch.
HOW TO MAKE IT
Let's cook.
01
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear for 5-7 minutes, turning occasionally, until lightly browned on all sides. Remove chicken from the pot and set aside.
02
Reduce heat to medium. Add chopped onion to the pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add minced garlic and cook for 1 minute more until fragrant.
03
Stir in the crushed tomatoes, salt, and black pepper. Bring the mixture to a simmer, then return the seared chicken to the pot.
04
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, until the chicken is very tender and cooked through.
05
Stir in the fresh cilantro and parsley. Cook for an additional 2-3 minutes to allow the herb flavors to meld. Taste and adjust seasoning if necessary before serving.
About This Recipe
Chakhokhbili is a classic Georgian chicken stew, rich with tomatoes, fresh herbs, and plenty of garlic. This comforting dish is simmered until the chicken is tender and the flavors meld beautifully, perfect for a hearty lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra layer of flavor, add a pinch of dried fenugreek (utskho suneli) or a bay leaf during the simmering stage. A splash of dry white wine can also be added with the tomatoes for depth.
Easy Substitutions
Bone-in, skin-on chicken pieces can be used, but increase cooking time by 10-15 minutes. If fresh herbs are unavailable, use 1 tablespoon dried cilantro and 1 tablespoon dried parsley, adding them with the tomatoes.
Storage & Reheating
Store leftover Chakhokhbili in an airtight container in the refrigerator for up to 3 days. It reheats well on the stovetop over medium-low heat or in the microwave.
Serving Suggestions
Serve this Georgian chicken stew with a side of crusty bread to soak up the delicious sauce, alongside a simple green salad, or over a bed of fluffy rice or polenta. It also pairs wonderfully with a dollop of plain yogurt or sour cream.
Common Mistakes
1. Overcooking the chicken initially: Sear just until lightly browned, as it will finish cooking in the stew. 2. Not simmering long enough: The chicken needs time to become tender and absorb the flavors. 3. Skipping fresh herbs: Fresh cilantro and parsley are crucial for the authentic taste of Chakhokhbili. 4. Not adjusting seasoning: Always taste before serving and add more salt or pepper if needed.
Frequently Asked Questions
What kind of tomatoes are best?
Crushed tomatoes provide a good balance of texture and liquid, but diced tomatoes can also work if you prefer a chunkier stew.
Can I freeze Chakhokhbili?
Yes, this stew freezes well. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Chakhokhbili traditionally uses chicken that is first dry-fried in its own fat, then simmered. For a lighter version, we use a small amount of vegetable oil to sear the chicken. The key to this stew's rich flavor is the slow simmering, which allows the tomatoes, garlic, and herbs to infuse the chicken with their aromatic essence. Don't rush this step; the longer it simmers, the more tender the chicken and the deeper the flavor.
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