Welcome to a culinary journey to the heart of Georgia with our recipe for Chakhokhbili! This beloved national dish is a rich and aromatic chicken stew that embodies the warmth and hospitality of Georgian culture. The name itself comes from the Georgian word for pheasant, "khokhobi," as the dish was originally made with game birds. Today, chicken is the star, slow-simmered in a vibrant sauce of tomatoes, onions, and a signature blend of spices until it's fall-off-the-bone tender. This recipe is a celebration of simple ingredients transformed into a meal bursting with complex, savory flavors. Get ready to fill your kitchen with the incredible aroma of this classic comfort food!
Aromatic Chakhokhbili with chicken and tomato paste
Ingredients for Chakhokhbili with Chicken and Tomato Paste
- 1 small chicken
- 300 g yellow onions
- 100 g leek
- 250 g carrots
- 250 g tomato puree
- 1 tablespoon butter
- 3 cloves of garlic
- 2 teaspoons khmeli-suneli (a traditional Georgian spice blend)
- salt, sweet ground paprika, pepper to taste
How to cook aromatic chakhokhbili with chicken and tomato paste
First, butcher the chicken for the chakhokhbili (a traditional Georgian chicken stew). Start by cutting off the wings with a piece of the breast, then the leg quarters. Cut the leg quarters into thighs and drumsticks. Cut the breast into several pieces, and save the chicken carcass for making broth.
Butchering the chicken
In a large, deep skillet, melt the butter. Pat the chicken pieces dry, place them in the very hot skillet, and sear on one side. You can also dry-fry the chicken, but using butter helps to form a golden-brown crust more quickly.
Flip the chicken and fry until golden brown on the other side. If all the chicken doesn’t fit in the skillet at once, sear it in batches.
Chop the garlic cloves. Add the minced garlic to the skillet; you’ll need to work quickly from this point on to prevent the garlic from burning.
Melt the butter, place the dried chicken pieces in a very hot skillet, and fry on one side
Flip the chicken and fry until golden brown on the other side
Add the minced garlic to the skillet
Add finely chopped yellow onion and sliced leek. If there is soil between the leek leaves, slice the stalk in half, rinse it under running water, and then slice it into half-rings.
Add finely chopped yellow onion and sliced leek
Cut the sweet carrots into small batons and add them to the chicken and onions.
Add the tomato paste. You can substitute the tomato paste with canned tomatoes in their own juice (peeled) or pureed fresh tomatoes. If the paste is very concentrated and thick, dilute it with a little water to the consistency of sour cream.
Add salt, khmeli-suneli (a traditional Georgian spice blend), and sweet ground paprika. To balance the flavors, you can add a teaspoon of sugar, but if the carrots are sweet, it’s not necessary.
Cut the sweet carrots into small batons and add to the chicken and onions
Add the tomato paste
Add salt, khmeli-suneli, and sweet ground paprika
Cover the skillet with a lid and cook the chakhokhbili over low heat for about an hour. During this time, the chicken will become so tender that the meat will literally fall off the bones.
Cover the skillet with a lid and cook the chakhokhbili over low heat for about an hour
Before serving, add fresh herbs to your taste. This dish is most often garnished with cilantro, but any seasonal greens will work well.
The aromatic Chakhokhbili with chicken and tomato paste is ready
And there you have it – a steaming skillet of beautiful, fragrant Chakhokhbili, ready to be shared. This dish is more than just a meal; it's a taste of Georgian tradition. For the most authentic experience, serve it hot, garnished with a generous handful of fresh cilantro. It pairs wonderfully with traditional Georgian bread like shotis puri to soak up every last drop of the delicious sauce, or simply with a side of fluffy rice. We hope this recipe brings the warmth and vibrant flavors of Georgia to your home. Enjoy sharing this comforting and soulful dish with your loved ones!
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