Welcome to a taste of Georgia with this incredible Homestyle Chakhokhbili! This beloved dish is a cornerstone of Georgian cuisine, a hearty and aromatic stew that warms the soul. The name "Chakhokhbili" comes from the Georgian word for pheasant, "khokhobi," as the dish was originally made with this game bird. Today, chicken is the popular choice, making it accessible to everyone. What makes this recipe special is the initial "dry frying" technique, where the chicken is seared in its own rendered fat, creating a wonderfully deep flavor base before it's slowly simmered with tomatoes, wine, and a bouquet of classic Georgian spices. Get ready to fill your kitchen with the most amazing aromas!
Homestyle Chakhokhbili with white wine and bell peppers.
Ingredients for Homestyle Chakhokhbili with White Wine and Bell Peppers
- 650 g chicken
- 4 cloves of garlic
- 4 red tomatoes
- 1 bell pepper
- 150 ml white wine
- a bunch of cilantro
- 1 teaspoon utskho-suneli (blue fenugreek)
- 2 teaspoons khmeli-suneli (a Georgian spice blend)
- salt to taste
How to Make Homestyle Chakhokhbili with White Wine and Bell Peppers
Place the prepared chicken skin-side down on a hot skillet, fry over high heat without a lid!
Crush the smashed garlic in a mortar with a pinch of salt.
Fry the chicken until very golden brown, then flip.
Cut the chicken into serving-sized pieces, rinse, and pat dry with a paper towel. A characteristic feature of chakhokhbili (a traditional Georgian poultry stew) is the so-called dry frying of the meat. However, this doesn’t mean there will be no fat in the skillet. A sufficient amount of fat renders from the chicken skin, which is why it’s important to dry the pieces to prevent excessive splattering during frying. Place the prepared chicken skin-side down on a preheated skillet and fry over high heat, without covering with a lid!
Peel the garlic: press the cloves with the flat side of a knife and remove the skins. Crush the smashed garlic in a mortar with a pinch of salt.
Fry the chicken until it’s a deep, golden brown, then flip it over. Fry on the other side for a few more minutes. Add the crushed garlic to the skillet. Sprinkle in the utskho-suneli and khmeli-suneli.
Pour in dry or semi-dry white wine, let it reduce for a few minutes.
Dice the tomatoes and add them to the chicken.
Dice the sweet bell pepper and add it to the other ingredients.
Pour in the dry or semi-dry white wine and let it reduce for a few minutes.
Pour boiling water over the ripe red tomatoes and leave for a couple of minutes. Cool the tomatoes in ice-cold water, peel off the skin, and remove the core. Dice the tomatoes and add them to the chicken. You can also use canned diced tomatoes in their own juice; you’ll need about a cup of canned tomatoes along with their juice.
Dice the sweet bell pepper and add it to the other ingredients. Salt everything to taste and, if desired, add sweet ground paprika.
Cover the skillet with a lid or foil. Cook over low heat for 45-50 minutes.
Add the chopped cilantro to the chicken 2-3 minutes before it's done.
Mix well, and the homestyle Chakhokhbili is ready.
Cover the skillet with a lid or foil. Cook over low heat for 45-50 minutes. Towards the end of the cooking time, I recommend removing the lid to let the sauce reduce and thicken a bit.
Finely chop a large bunch of cilantro, using both the stems and the leaves. Add the chopped cilantro to the chicken 2-3 minutes before it’s done.
Mix everything well, and your homestyle chakhokhbili is ready.
This delicious hot dish from Georgian cuisine can be made in advance. Place it in a container, seal tightly, cool, and freeze.
This delicious hot dish from Georgian cuisine can be made in advance. Simply place it in a container, seal it tightly, let it cool, and then freeze it. When you’re ready to eat, just reheat it in the microwave or oven and serve with fresh vegetables and white bread.
And there you have it—a beautiful pan of Homestyle Chakhokhbili, rich in color and bursting with flavor. Every bite is a celebration of Georgian culinary tradition. This dish is best served hot, generously spooned over rice or with a side of crusty bread to soak up every last drop of the delicious sauce. Don't be shy with the fresh cilantro at the end; it adds a final, vibrant touch that truly completes the dish. We hope you enjoy making and sharing this comforting stew with your loved ones. It's more than just a meal; it's an experience to be savored. Enjoy your culinary journey to Georgia!
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