Chahokhbili is a legendary Georgian dish, which is basically a thick chicken stew in a rich tomato sauce with lots of onions and fresh herbs.
You will enjoy cooking this dish, because it does not require exotic ingredients, and the result always looks royal. The main “feature” that is important for a beginner to know: the name comes from the Georgian word “hohobi” (pheasant), because in the past it was cooked from it, but modern chicken is perfect.
This chahokhbili recipe is the perfect way to cook tender chicken in a rich tomato-vegetable sauce. This Georgian dish is a great option for a family lunch or dinner.
Calorie dishes
One portion (approximately 250-300 g) contains about 380-450 kcal. The dish is quite light thanks to the vegetables and lean chicken, but at the same time very filling thanks to the protein. If you want to reduce calories, remove the skin from the chicken before cooking. But I still do not advise you to do this, because according to the traditional recipe, the dish should be rich and not leave a feeling of hunger after tasting it.
Ingredients
- Large chicken: 1 pc (disassembled into parts).
- Ripe tomatoes: 5 pcs. (can be replaced with a tomato product in winter)
- Large bulbs: 3-4 pcs. (there should be a lot of it, about the same volume as the meat). It is she who gives the dish a sweet thickness.
- Bulgarian pepper: 1 pc.
- Hot pepper: 1 pc.
- Fresh greens (cilantro, dill, basil): a large bunch
- Garlic: 3 cloves Coriander seeds: ½ tsp
- Utsho-suneli: ½ teaspoon
- Salt and freshly ground black pepper: to your taste
Tips:
Try adding Adyghe or Svan salt instead of ordinary salt. They already contain herbs and will make the aroma incredible.
If the sauce seems too sour during cooking (because of the tomatoes), add a pinch of sugar – it will balance the taste.
Try to add your favorite ingredients to the dish – this is what I almost always do. Someone likes more spiciness – then I put two hot peppers. Sometimes I add some eggplant or baby zucchini for extra texture.
I often make chachokhbili with the addition of sweet paprika and a tablespoon of honey – the taste becomes even deeper.
Preparation of chachoblihy
Preparing the chicken
Process the chicken thoroughly: wash, dry and cut into portioned pieces (divide the wings, thighs, legs, breast into 2-3 parts). If you use ready-made parts, just rinse and dry with paper towels. Tip: don’t remove the skin – it gives great taste and juiciness during frying.
Frying the chicken
Place a large, deep pan or heavy-bottomed saucepan over high heat. Place the chicken pieces skin side down without oil (the chicken will release the fat on its own). Fry for 7 minutes on each side until a beautiful golden crust. Do not stir often – this will form an appetizing crust. Remove the chicken to a plate and set aside.
Frying onions
In the same fat that remained after the chicken, reduce the heat to medium and lay out the onion, cut into thin half rings or rings. Fry for 6-8 minutes until soft and lightly golden. If there is not enough fat, add 1 tbsp. l. oil.
Stew with vegetables and spices
Return the fried pieces of chicken to the onions. Add bell pepper, cut into medium cubes or strips, and finely chopped hot pepper (remove the seeds if you don’t want a lot of heat). Sprinkle with coriander seeds and ucho-suneli. Stir, reduce the heat to a minimum, cover and simmer for 15-20 minutes. The chicken will begin to release juice, and the vegetables will release their aroma.
Adding tomatoes and the final stage
Cut ripe tomatoes into small cubes (or grate them after removing the skin). Add to the chicken. If there is not enough juice, pour 100-150 ml of hot water or broth. Stir, cover and simmer for another 15-20 minutes over low heat until the chicken is very tender. 5 minutes before readiness, add finely chopped fresh herbs (cilantro, dill, basil).
Remove from the heat, squeeze the garlic through a press, mix and let it infuse under the lid for 7-10 minutes. Tip: don’t spare the greens – it’s what makes Chakhokhbili truly Georgian.
What to serve chahokhbili
This dish “fits” with rice or bulgur. Together, you can serve a light vegetable salad of cucumbers, tomatoes and red onions with oil and wine vinegar.
Serve chahoblihi hot, generously sprinkled with greens.
Ready chahoblihi is perfectly stored in the refrigerator in a closed container for up to 3 days. The taste even becomes saturated the next day – this is one of those dishes that “ripens”. Before serving, reheat on the stove or in the microwave, adding a little water if the sauce thickens.
I recommend freezing only sauce with chicken without a large amount of greens – the dish will still be suitable for up to 2 months. But defrost in the refrigerator before reheating.
This recipe was a real find for me. I love it when the whole family gathers at the table and eats aromatic chahokhbili with pleasure, wiping the sauce off the plate with a piece of bread. Try to cook according to this recipe, let your kitchen smell of spices. Delicious!
And if you want to prepare another dish from chicken, try this saczyvi recipe. This is a real gem of Georgian cuisine, which is tender pieces of poultry, usually turkey or chicken, dipped in a thick and velvety nut sauce. The main secret of the dish lies in the unique combination of crushed walnuts, spicy garlic and traditional spices, such as saffron, coriander and ucho-suneli, which create a unique spicy aroma. I really like to prepare this dish in advance, because satsivi is traditionally served cold, allowing the meat to fully soak in the rich flavors of the sauce for several hours. And try adding a few drops of pomegranate juice instead of ordinary vinegar – it will add an exquisite acidity to the dish and make it look even more appetizing.