Chakhokhbili – Georgian Chicken Stewed in Tomatoes and Herbs

Ingredients:

Preparation mode:

👉 Chakhokhbili (ჩახოხბილი) is one of the best-loved home dishes in Georgia: chicken slowly stewed with lots of onions and ripe tomatoes, finished with garlic, Georgian spices and a big handful of fresh herbs. The name comes from khokhobi, the Georgian word for pheasant – the dish was first made with game birds, but today almost every family cooks it with chicken.

There is no flour, no cream and almost no oil: the chicken browns in its own fat, and the tomatoes cook down into a thick, fragrant sauce. Serve it with warm bread or mchadi to mop up every drop.

How to Make Chakhokhbili

1. Brown the chicken without oil. Pat the chicken pieces dry and put them skin-side down in a wide, heavy pan or pot over medium heat. Cook for 12–15 minutes, turning once, until golden and much of the fat has melted out. Season with a little salt.
2. Add the onions. Add the butter and sliced onions to the pan and cook for 8–10 minutes, stirring, until the onions are soft and lightly golden.
3. Add the tomatoes. Stir in the grated tomatoes and tomato paste. Bring to a simmer, cover and cook on low heat for 30–35 minutes, until the chicken is tender.
4. Thicken the sauce. Uncover and simmer for another 5–10 minutes if the sauce is thin. It should be thick enough to coat the chicken.
5. Season. Add the garlic, chili, khmeli suneli and utskho suneli. Season with salt and black pepper and simmer for 2 minutes more.
6. Add the herbs. Turn off the heat, stir in most of the cilantro, basil and parsley, cover and let it rest for 10 minutes so the herbs release their aroma.
7. Serve. Sprinkle with the remaining herbs and serve warm with bread, mchadi or plain rice.

Tips for the Best Chakhokhbili

• Use ripe tomatoes. In summer Georgians use very ripe, juicy tomatoes. In winter good canned tomatoes work better than pale fresh ones.
• Don’t skip the dry browning. Cooking the chicken in its own fat gives the sauce its rich flavour.
• Herbs go in at the end. Cilantro and basil lose their freshness if they boil for a long time.
• No khmeli suneli? Mix dried coriander, fenugreek, dried basil, dill and a pinch of chili.

Chakhokhbili FAQ

What does chakhokhbili mean?
It comes from “khokhobi”, Georgian for pheasant. The original dish was made with pheasant; chicken became the everyday version.

Can I make it with chicken breast?
Yes, but thighs and bone-in pieces stay juicier. If you use breast, add it after the onions and simmer for only 15–20 minutes.

Is chakhokhbili spicy?
Only a little. The chili is optional – the flavour comes mostly from garlic, spices and herbs.

Can I make it ahead?
Yes. Like most stews, it tastes even better the next day. Keep it in the fridge for up to 3 days and reheat gently.

👉 More Georgian chicken dishes: Shkmeruli, Chicken satsivi and Chikhirtma. For lamb, try Chakapuli. See the whole feast in Georgian Supra: the feast explained.

Footnotes:

Serve with: warm Georgian bread, mchadi or rice, and a fresh tomato-cucumber salad.

Storage: keeps 3 days in the fridge and freezes well for up to 2 months.