Chicken pieces simmered slowly in a thick, herb-heavy tomato sauce with garlic and coriander, the classic Georgian stew known as chakhokhbili.
Chakhokhbili, originally made with pheasant or other game birds (its name derives from the Georgian word for pheasant), has become a widely cooked chicken stew across Georgia, built entirely on fresh tomatoes rather than any tomato paste shortcuts, cooked down slowly until they collapse into a thick, deeply flavored sauce. No oil is added beyond what renders from the chicken itself, keeping the dish lighter than many other Georgian meat stews. The defining feature of chakhokhbili is its generous handful of fresh herbs β cilantro and basil in particular β stirred in toward the end of cooking rather than at the start, so their flavor stays bright and green against the deeply cooked tomato base. Garlic is used liberally, and a pinch of dried marigold (imeretian saffron) adds the same subtle, earthy warmth found across other Georgian stews. The chicken should be cooked bone-in for maximum flavor, simmered gently until it's falling-off-the-bone tender and the sauce has reduced to a thick, spoonable consistency without needing any thickener beyond the natural pectin in the tomatoes. Served with warm bread for scooping, chakhokhbili is considered one of the more approachable, everyday Georgian stews.
Serves 4
Brown chicken pieces in a dry, heavy pot over medium-high heat, rendering some fat, about 8 minutes.
Remove the chicken. Add onions to the same pot and cook in the rendered fat until soft and golden, about 8 minutes.
Return the chicken to the pot with tomatoes, garlic, green chile, marigold, salt and pepper. Stir well.
Use genuinely ripe, in-season tomatoes if possible β the whole sauce depends on their natural sweetness and body, with no tomato paste to compensate.
Cover and simmer over low heat 40 to 45 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened substantially.
Stir in most of the cilantro and basil in the last 5 minutes, reserving a little for garnish. Adjust salt to taste and serve hot with bread.
Use the ripest tomatoes you can find β since there's no tomato paste to fall back on, underripe or bland tomatoes will make a thin, flat sauce.
Simmer low and slow with the lid on for most of the cooking time so the chicken turns fall-apart tender and the tomatoes fully break down.
Add the fresh herbs near the end of cooking, not the beginning, so their flavor stays bright rather than cooking away.
Use canned crushed tomatoes in the off-season, adding a pinch of sugar if they taste overly acidic.
Make it with turkey instead of chicken, a common substitution in some Georgian households.
Add a splash of dry white wine to the pot when browning the onions for extra depth.
Refrigerate up to 4 days; the flavor improves overnight as the herbs and tomato meld further. Reheat gently on the stove, adding a splash of water if the sauce has thickened too much.
Chakhokhbili takes its name from the Georgian word for pheasant, reflecting its origins as a game bird stew before chicken became the more common, widely available substitute in most households today.
The chicken renders its own fat as it browns, which is enough to cook the onions and build the sauce β this keeps chakhokhbili lighter than many other Georgian meat dishes.
Yes, especially outside of tomato season β use good-quality crushed tomatoes and consider a small pinch of sugar if they taste more acidic than sweet, fresh tomatoes would.
It's actually dried marigold petals, not true saffron, used in Georgian cooking for its mild, earthy aroma and golden color; it can be omitted if unavailable without significantly changing the dish.
Per serving (380g / 13.4 oz) Β· 4 servings total
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