📝 About This Recipe
Hailing from the lush valleys of Georgia, Chakhokhbili is a soul-warming stew that defines the art of 'dry frying' poultry to achieve deep, caramelized flavors. This vibrant dish marries succulent chicken pieces with a rich, velvety tomato sauce infused with the legendary Khmeli Suneli spice blend and a mountain of fresh herbs. It is a masterpiece of Caucasian cuisine, offering a perfect balance of acidity, sweetness, and aromatic warmth that captures the spirit of a Georgian supra.
🥗 Ingredients
The Poultry
- 3-3.5 lbs Whole Chicken (cut into 10-12 small serving pieces, bone-in and skin-on)
- 1 teaspoon Salt (for initial seasoning)
Aromatics and Vegetables
- 3 large Yellow Onions (finely diced)
- 2 tablespoons Unsalted Butter (for sautéing the onions)
- 1 Red Bell Pepper (seeded and thinly sliced into strips)
- 4-5 Garlic Cloves (minced or pressed)
- 2 lbs Fresh Tomatoes (blanched, peeled, and chopped (or 1 can of high-quality crushed tomatoes))
- 1 tablespoon Tomato Paste (for depth of color)
Spices and Herbs
- 1.5 tablespoons Khmeli Suneli (traditional Georgian spice mix)
- 1 teaspoon Dried Basil
- 1/2 teaspoon Ground Red Pepper (Cayenne) (adjust to taste for heat)
- 1 large bunch Fresh Cilantro (finely chopped)
- 1/2 cup Fresh Purple Basil or Italian Basil (chopped)
- 1/2 cup Fresh Parsley (chopped)
👨🍳 Instructions
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1
Pat the chicken pieces thoroughly dry with paper towels. Season lightly with salt. Authentic Chakhokhbili begins with 'dry frying,' so removing moisture is key.
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2
Heat a heavy-bottomed Dutch oven or deep skillet over medium-high heat. Do not add oil or butter yet. Place the chicken pieces skin-side down in the hot pan.
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3
Sear the chicken for 5-7 minutes per side until the skin is deeply golden and the natural fats have rendered out. Remove the chicken from the pan and set aside on a plate.
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4
In the same pan, using the rendered chicken fat, add the 2 tablespoons of butter. Stir in the diced onions and cook over medium heat for 10-12 minutes until soft and translucent but not browned.
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5
Add the red bell pepper strips to the onions and sauté for another 3-4 minutes until softened.
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6
Stir in the tomato paste and minced garlic, cooking for 1-2 minutes until fragrant and the paste turns a shade darker.
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7
Add the chopped tomatoes (and their juices) to the pan. Use a wooden spoon to scrape the bottom of the pot (deglazing) to release all the flavorful browned bits.
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8
Nestle the seared chicken pieces back into the tomato and onion mixture. The liquid should roughly cover about two-thirds of the chicken; if too dry, add 1/2 cup of water or chicken stock.
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9
Stir in the Khmeli Suneli, dried basil, and ground red pepper. Bring the liquid to a gentle simmer.
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10
Cover the pot with a tight-fitting lid, reduce the heat to low, and braise for 30 minutes. The chicken should be tender and nearly falling off the bone.
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11
Remove the lid and check the consistency of the sauce. If it's too thin, simmer uncovered for an additional 5 minutes to reduce.
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12
Turn off the heat. Fold in the fresh cilantro, basil, and parsley. The residual heat will wilt the herbs and release their essential oils without losing their vibrant color.
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13
Taste and adjust seasoning with more salt or red pepper if desired. Let the dish rest for 5-10 minutes before serving to allow the flavors to meld.
💡 Chef's Tips
If you cannot find Khmeli Suneli, substitute with a mix of ground coriander, fenugreek, dried dill, and a pinch of marjoram. Always use bone-in chicken; the marrow adds a gelatinous richness to the sauce that boneless cuts cannot provide. Don't skimp on the onions—they act as the natural thickener for the sauce as they break down during the braise. For a truly authentic touch, use purple basil (Rehan) if available at your local international market. Avoid adding too much water; the tomatoes and onions should provide the bulk of the stewing liquid.
🍽️ Serving Suggestions
Serve with crusty Georgian Shotis Puri or a warm baguette to soak up the aromatic tomato sauce. Pair with a side of buttery Ghomi (Georgian grits) or simple steamed white rice. Accompany with a crisp cucumber and tomato salad dressed with walnut paste and vinegar. A glass of Georgian dry red wine, such as Saperavi, complements the earthy spices perfectly. Garnish with a few pomegranate seeds for a pop of tartness and color.