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Georgian Chakhokhbili (Chicken and Herb Stew)

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Georgian chakhokhbili, rustic chicken pieces in a brick-red tomato and herb sauce with chopped coriander, served in a shallow ceramic bowl, natural editorial food photography.
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Chakhokhbili is a classic Georgian chicken stew in which onions and ripe tomatoes cook down around tender chicken, garlic, coriander, and fresh herbs.

Let the onions and tomatoes collapse slowly, then simmer the chicken in the sauce so the stew stays juicy and aromatic.

Keep the heat gentle after the tomatoes are added; a slow simmer gives the sauce a rounded flavour without drying the chicken.

Serving Suggestions

Serve with crusty bread, rice, or potatoes to catch the tomato and herb sauce.

A close process view of chakhokhbili simmering in a wide skillet, with chicken, softened onions, tomatoes, garlic, coriander, and parsley on the counter.

Recipe Notes

Refrigerate for up to 3 days. Add a spoonful of water when reheating if the sauce thickens.

Georgian chakhokhbili, rustic chicken pieces in a brick-red tomato and herb sauce with chopped coriander, served in a shallow ceramic bowl, natural editorial food photography.

Georgian Chakhokhbili (Chicken and Herb Stew)

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Chicken braised with tomatoes, onions, garlic, coriander, and fresh herbs in a fragrant Georgian stew.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Georgian
Calories: 565
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken stew
  • 2 lb bone-in chicken thighs skin removed
  • 1 1/2 tsp fine salt divided
  • 2 tbsp olive oil
  • 3 large yellow onions thinly sliced
  • 5 cloves garlic minced
  • 2 lb ripe tomatoes chopped
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/2 cup fresh coriander chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 4 cups cooked rice to serve

Equipment

  • Wide heavy skillet with lid
  • Chef’s knife
  • Wooden spoon
  • Small bowl
  • Tongs

Method
 

Build the tomato base:
  1. Pat the chicken dry and season with 1 teaspoon of the salt. Heat the oil in a wide skillet and brown the chicken for 3 minutes per side. Transfer to a plate.
  2. Add the onions to the skillet and cook for 10 minutes, stirring, until soft and lightly golden.
  3. Add the garlic, tomatoes, ground coriander, pepper, and remaining salt. Cook for 12 minutes, stirring until the tomatoes make a loose sauce.
Braise and finish:
  1. Nestle the chicken into the sauce. Cover and simmer over low heat for 25 minutes, turning the pieces once, until the chicken is cooked through.
  2. Remove the lid and simmer for 5 minutes if the sauce is thin. Stir in the coriander, parsley, and basil.
  3. Rest for 5 minutes, then serve the chakhokhbili over rice with extra herbs.

Nutrition

Calories: 565kcalCarbohydrates: 54gProtein: 39gFat: 20gSaturated Fat: 5gCholesterol: 145mgSodium: 830mgFiber: 5gSugar: 11g

Notes

  • Use ripe tomatoes or a good-quality canned equivalent for the fullest flavour.
  • The sauce should cling to the chicken but remain spoonable.

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