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Chakhokhbili served
Authentic Georgian Chakhokhbili with tomato chicken

Chakhokhbili

Author: Flavelo
Recipes Main Courses
One of the most famous stews of Georgian cuisine, named after the word 'khokhobi' (pheasant), though today it is made with chicken. The technique's speciality is 'dry frying': the chicken is first browned without fat (or with minimal fat) so flavours concentrate in its own juices and fat. Then the meat is stewed in acidic tomato juice, accompanied by plenty of fresh herbs. A true, rustic flavour bomb.
🕒 Prep Time 20 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Georgian

Ingredients

Equipment Needed

  • Heavy-bottomed pot: For dry frying.
  • Chopping board: For chopping the many herbs.

Allergen Information

⚠️ Milk (butter)

Instructions

1 ✓

Place the chicken pieces in a hot, dry pot (no fat!). Fry over medium heat until the fat renders from the skin and it turns golden brown. Once done, remove the meat.

Tip: Don't move it constantly, let it fry. If the chicken is lean, you can put a little oil underneath, but its own fat is best.
2 ✓

Add the butter to the remaining chicken fat and sauté the onion until soft.

Tip: Butter adds creaminess to the sauce.
3 ✓

Add the tomato, garlic, and chilli. Cook for a few minutes until it releases liquid.

Tip: The acidity of the tomato will tenderise the meat.
4 ✓

Return the chicken, sprinkle with Khmeli Suneli and salt. Cover and simmer on low heat for 25-30 minutes until the meat is tender.

Tip: Do not add water! The juice from the tomato and chicken should be enough. This is a thick stew.
5 ✓

At the very end, turn off the heat and stir in the abundance of chopped herbs (coriander, parsley).

Tip: Fresh herbs shouldn't be cooked as they lose their aroma (essential oils).
6 ✓

Let stand for 10 minutes before serving.

Recipe FAQ

Why fry dry?
This is the traditional method. This way the fat renders out of the chicken skin, and it gets an intense, 'roasted' taste, rather than swimming in oil.

Ingredients

  • 1 kg Chicken thighs or whole chicken cut up (bone-in, skin-on)
  • 500 g Ripe tomatoes (peeled, diced) or tinned
  • 3 heads Onions (sliced)
  • 4 cloves Garlic (crushed)
  • 1 bunch Fresh coriander (essential!)
  • 1 bunch Parsley
  • 1 bunch Dill (optional)
  • 30 g Butter (for the onions)
  • 1 tsp Khmeli Suneli (Georgian spice mix) or fenugreek
  • 1 pc Chilli pepper (to taste)
  • 1 tsp Salt