Chakhokhbili- Georgian Chicken Stew

Chakhokhbili is a traditional Georgian dish that is as flavorful as it is vibrant. This aromatic dish consists of tender pieces of chicken, onions, and an abundance of fresh herbs, namely cilantro and parsley. The herbs infuse the dish with a refreshing and aromatic essence, intertwining with the succulent chicken to create a symphony of flavors. The dish is typically cooked with juicy tomatoes, giving it a delightful tanginess that balances the overall taste. Chakhokhbili is not only a feast for the taste buds but also a feast for the eyes, with its vibrant colors and enticing aroma. It is often served with fluffy basmati rice or crusty bread, making it a hearty and satisfying meal. Whether enjoyed at home or experienced in a Georgian restaurant, Chakhokhbili is a culinary delight that transports you to the heart of Georgia with each delightful bite.

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Servings: 4

Author: Chef Connie

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Chakhokhbili- Georgian Chicken Stew

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

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Ingredients

• 1 tablespoon olive oil, or more as needed
• 2 pounds boneless skinless chicken breasts cut into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 1 pound onions peeled, halved and sliced ¼-inch thick
• 2 cloves garlic minced or crushed
• 2 tablespoons tomato paste
• 1 ½ teaspoons adjika, mild pepper paste, or hot pepper paste (optional)
• 1 teaspoon crushed Aleppo chili pepper
• 2 (14.5 ounce) cans diced tomatoes with liquid
• ½ cup chopped cilantro

Instructions

1. In a big pot, heat some oil over medium-high heat. Sprinkle salt and pepper on the chicken. Cook half of the chicken in the pot until it's browned but not fully cooked. Take it out and keep it aside. Repeat this step with the remaining chicken. Set it aside too.
2. Add oil, onions, salt. Lower heat, stir well, cover, cook 5 mins. Uncover, stir occasionally, sweat and soften. Remove cover, keep stirring, scrape fond, cook 10 more mins until tender.
3. Then add the garlic, tomato paste, adjika if using, and Aleppo pepper. Stir well, and cook for about 1 minute.
4. Add the chopped tomatoes. Increase the heat until the mixture gently boils. Add salt, then put the chicken back into the pan along with any juices. Reduce the heat to keep it simmering and cover the pan. Simmer until the chicken is fully cooked, around 10 minutes . Taste and add more seasoning if necessary.
5. Stir in the cilantro and serve with white rice, crusty bread or flatbread.

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