Chakhokhbili (Georgian chicken stew) Recipe

4 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Chicken Recipes, Main Food Recipes
Servings 2 servings
Calories 360 kcal


  • Chicken 1.2 kg
  • Onion 4 pieces
  • Tomatoes 5 pieces
  • Garlic 4 cloves
  • Butter 40 g
  • Cilantro to taste
  • Parsley to taste
  • Salt to taste
  • Ground red pepper 1.2 tsp
  • Hops-suneli 1,2 tsp
  • Saffron 1,399 tsp


  • Wash chicken, dry with paper towels and cut into portions. Peel the onion and cut into half rings or cubes. Tomatoes, on each do a cross-cut and put into boiling water for 1 minute. Remove the skin from the tomato and cut into cubes. Clean and chop the garlic. Wash greens and dry. Chop the cilantro and cut the rest into small pieces.
  • A thick-bottomed frying pan or stew-pan (preferably using cast-iron dishes) are heated over high heat. Heat the butter and spread the prepared pieces of chicken (preferably pieces laid out loosely to each other).
  • Then add the onions and fry all together. Chunks of chicken often overturned, before the appearance of golden brown. Add tomatoes to the chicken, a little salt with salt (if you cook chakhokhbili in the winter, you can add a tablespoon of good tomato sauce to the tomatoes). Add hot red pepper, hops-suneli, imeretinsky saffron to chakhokhbili. Reduce the heat to low, cover the saucepan with a lid and cook for 10–15 minutes.
  • Add to chakhokhbili chopped greens, garlic. We mix everything, cover with a lid and let it boil over low heat for another 5-7 minutes. Serve sprinkled with fresh herbs.

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