Chakhokhbili

Chakhokhbili (Georgian Chicken and Tomato Stew)

A classic Georgian one-pan stew of browned chicken simmered with plenty of onion and ripe tomatoes, finished with fresh herbs, garlic, vinegar and khmeli suneli. Traditionally made with bone-in chicken pieces and served with bread or rice to soak up the sauce.

Prep

20 min

Cook

55 min

Total

75 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.2 kg (2 lb 10 oz) chicken pieces (bone-in, skin-on thighs and drumsticks preferred), or a whole chicken cut into 8 pieces
• •500 g (1 lb 2 oz) ripe tomatoes, or 400 g / 14 oz tinned whole plum tomatoes
• •400 g (14 oz) onions, about 3 medium, thinly sliced
• •60 ml (4 tbsp) sunflower oil or other neutral oil, or butter for a richer stew
• •150 ml (⅔ cup) water, or chicken stock
• •4 cloves garlic, finely grated or crushed
• •1 tbsp red wine vinegar, or white wine vinegar
• •1.5 tsp (1½ tsp) khmeli suneli, Georgian spice blend; see note below
• •1 tsp sweet paprika, optional, for colour
• •1 tsp salt, or to taste, plus more for seasoning the chicken
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •1 bunch fresh coriander (cilantro), about 20 g / ¾ oz, leaves and tender stems, roughly chopped
• •0.5 bunch (½ bunch) fresh basil, about 10 g / ⅓ oz, preferably Georgian basil; sweet basil works
• •1 tbsp fresh flat-leaf parsley, optional, chopped

Steps

1. 1 Pat the chicken pieces dry and season lightly with salt and black pepper.
2. 2 Bring a large heavy-based pan (a wide casserole or Dutch oven) to medium-high heat with 1 tbsp of the oil. Brown the chicken in batches, skin-side down first, until deep golden on both sides, about 4–5 minutes per side. The chicken does not need to be cooked through. Transfer to a plate.
3. 3 Lower the heat to medium, add the remaining oil, then add the sliced onions with a pinch of salt. Cook, stirring occasionally, until soft and translucent and just starting to colour, 10–12 minutes. Do not rush this step - the onions form the body of the sauce.
4. 4 While the onions cook, prepare the tomatoes: if using fresh, score the bases, blanch in boiling water for 30 seconds, then cool and peel. Chop roughly. If using tinned, crush them by hand.
5. 5 Add the paprika and khmeli suneli to the onions and stir for 30 seconds until fragrant.
6. 6 Return the chicken and any resting juices to the pan. Add the tomatoes and water (or stock). Stir, bring to a gentle simmer, then cover and cook over low heat for 25–30 minutes, until the chicken is cooked through and tender. Doneness cue: the thickest part of a thigh should reach an internal temperature of 75°C / 165°F, and the juices should run clear when pierced.
7. 7 Remove the lid, raise the heat slightly and simmer for a further 10 minutes, stirring occasionally, until the sauce has thickened and clings to the chicken rather than running.
8. 8 Stir in the garlic, red wine vinegar and most of the chopped coriander and basil. Cook for 1–2 minutes more - the herbs should stay bright and the garlic should lose its raw edge.
9. 9 Taste and adjust the salt, pepper and vinegar. The sauce should be savoury, lightly tangy and thick enough to be scooped up with bread.
10. 10 Serve hot, scattered with the remaining herbs, with bread or rice alongside to soak up the sauce.