Chakhokhbili Recipe; Make Tasty Georgian Chicken Stew

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Any meat or poultry can be used to prepare the stew. The classic Chakhokhbili recipe used pheasant carcass, but over time it was replaced by more affordable chicken. The remaining ingredients stay unchanged for many years and give the dish a unique sweet-spicy taste.

Table of Contents

How to Make Georgian Chicken Stew?

Ingredients in Chakhokhbili Recipe

1 chicken
6 pieces tomatoes
5-6 pieces onion
200 g plums
4-5 cloves garlic
100 ml dry white wine
30 g butter
a bunch of cilantro
1 tablespoon foreign spice
5 pepper mixture
½ teaspoon hot red pepper
Vegetable oil and salt

Directions

Step One

According to old Georgian traditions, the chicken should be cut into 17 parts. Chefs who adhere to classic national recipes divide the chicken into precisely this number of pieces and remove the front half of the wing, excess skin, and tail.

Step Two

Prepare the tomatoes. For this, we want to take off the skin. So we cut the stalk, made 4 cuts on the skin with a cross, and put it in boiling water.

Step Three

Put a pot (preferably with a thick bottom) on medium heat and add the sunflower oil.

Fry the chicken pieces (without the breast) until golden on both sides. Do not put the lid on the pot while the chicken is roasting!

Step Four

While frying, you can thoroughly sprinkle the poultry meat with a mixture of pepper. Salt is best after a golden crust forms; toss the breast pieces right away! After 2-3 minutes, stir the chicken and fill with dry white wine.

Step Five

Now you can put the lid on the pot and put it on low heat. Meanwhile, cut the onion into half rings. So, we divide the onion in half and put it in a pot.

Step Six

While the onion is fried in chicken fat and sunflower oil, cut the tomatoes into medium pieces. In Chakhokhbili, they will act as a sour sauce, in which the spices will open, and the pieces of the bird will melt.

Step Seven

While tomatoes are stewed with chicken and onions are fried, it is necessary to prepare plums. You should boil it in little water and pass it through a sieve or on a grater.

How to serve Chakhokhbili?

Your Chicken Chakhokhbili Stew is ready. Garnish it with ground garlic and cilantro leaves and enjoy it.

Do not forget to make this Georgian recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Chakhokhbili recipe. If you like this Georgian Chicken Stew, we recommend trying Chicken Paprikash, and Satsivi Recpies

FAQs about Chakhokhbili Recipe

How much time does Chakhokhbili need to get ready?

It takes less than 2 hours to get ready.

Should i use chicken breast or thighs for chakhokhbili?

You can use both chicken thighs or chicken breast for making chakhokhbili, depending on your preference.

Chakhokhbili Recipe; Tasty Georgian Chicken Stew

Recipe by Sara ShademaniCourse: Main coursesCuisine: GeorgianDifficulty: Medium

Servings

4-6

servings

Prep time

minutes

Cooking time

hour

Explore our savory Chakhokhbili Recipe and learn the traditional Georgian flavors and techniques to recreate this delicious chicken stew at home.

Ingredients

1 chicken
6 pieces tomatoes
5-6 pieces onion
200 g plums
4-5 cloves garlic
100 ml dry white wine
30 g butter
a bunch of cilantro
1 tablespoon foreign spice
5 pepper mixture
½ teaspoon hot red pepper
Vegetable oil and salt

Directions

According to old Georgian traditions, the chicken should be cut into 17 parts. Chefs who adhere to classic national recipes divide the chicken into precisely this number of pieces and remove the front half of the wing, excess skin, and tail.
Prepare the tomatoes. For this, we want to take off the skin. So we cut the stalk, made 4 cuts on the skin with a cross, and put it in boiling water.
Put a pot (preferably with a thick bottom) on medium heat and add the sunflower oil. Fry the chicken pieces (without the breast) until golden on both sides. Do not put the lid on the pot while the chicken is roasting!
While frying, you can thoroughly sprinkle the poultry meat with a mixture of pepper. Salt is best after a golden crust forms; toss the breast pieces right away! After 2-3 minutes, stir the chicken and fill with dry white wine.
Now you can put the lid on the pot and put it on low heat. Meanwhile, cut the onion into half rings. So, we divide the onion in half and put it in a pot.
While the onion is fried in chicken fat and sunflower oil, cut the tomatoes into medium pieces. In Chakhokhbili, they will act as a sour sauce, in which the spices will open, and the pieces of the bird will melt.
While tomatoes are stewed with chicken and onions are fried, it is necessary to prepare plums. You should boil it in little water and pass it through a sieve or on a grater.
Garnish it with ground garlic and cilantro leaves and enjoy it.