Chakhokhbili is a fragrant Georgian chicken stew braised in tomatoes and peppers until the meat is meltingly tender and the sauce is rich with herbs. It is a comforting, one-pan dinner that tastes even better scooped up with hot lavash. For another hearty chicken main, try our Chicken and Vegetable Stew with Sour Cream.
Ingredients
- 1/2 chicken
- 100 g (1 small) onion
- 2 tomatoes
- 2 bell peppers
- 1 tsp adjika (Georgian chili paste)
- 2 garlic cloves
- 1 tsp khmeli-suneli
- Salt, to taste
- Fresh herbs
Instructions
- Cut the chicken into pieces and brown on both sides.
- Add the sliced onion and keep frying.
- Add the bell pepper and tomatoes; braise covered in their own juices for 40 minutes. Then stir in the garlic, salt, and khmeli-suneli.
- Finish with a generous handful of roughly chopped herbs and serve with hot lavash.
Tips
- Brown the chicken well first; that color builds the stew’s deep flavor.
- Let the vegetables release their own juices before adding any extra liquid.
- Be generous with the herbs at the end — they make the dish sing. For a lighter starter before this stew, try our Fresh Spring Rolls with Salmon, and for Georgian cooking inspiration, visit Serious Eats.
Nutrition, per 100 g: 111.35 kcal, protein 15.49 g, fat 4.36 g, carbs 2.56 g.