Chakhokhbili (ჩახოხბილი) chicken stew is delicious, easy to make and a big classic of Georgian cuisine. Learn how to cook chakhokhbili and get kitchen tips from a Georgian. What makes this dish so flavorful is the combination of ripe summer tomatoes, a lot of onions, and a variety of fresh herbs (very healthy!). This stew was originally made with pheasant, khokhobi in Georgian and the root of its difficult-to-pronounce name. Today, it is made with chicken, although you could substitute veal or lamb but cooking time will be different.

The bright red thick sauce makes this dish delicious. The flavors of onions, garlic, bell pepper, and tomatoes cooked together mix with aromas of cilantro, basil, parsley and chili pepper.

Some cooks experiment and add spices and wine, but I offer you the traditional recipe, which begins with browning the chicken. Made with whole chicken cut into pieces but you can make it with breasts or other favorite chicken parts. Better to use fresh tomatoes. In Georgia we like to make chakhokhbili with large, juicy, seasonal tomatoes, but US store tomatoes are different, so you use canned diced tomatoes instead if you wish. Serve with hearty bread to dip into the sauce.

Ingredients of Chicken Stew with Tomatoes and Fresh Herbs (Chakhokhbili)
(Serves 4 to 6)
2 tablespoons sunflower or olive oil
1 (4-pound) chicken, cut into serving pieces
2 tablespoons unsalted butter
3 cups chopped onions
1 red bell pepper (about 10 oz), seeded and chopped
3-4 large ripe tomatoes, peeled and diced (about 3 cups chopped tomatoes, pulp and juice) or 2 (14.5-ounce) cans diced tomatoes
4 garlic cloves, minced
Fresh red or green chili pepper, cayenne or hot red pepper flakes to your taste
1 cup finely chopped cilantro
1 cup finely chopped flatleaf parsley
½ cup finely chopped purple or green basil
Coarse salt and black pepper to taste

Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.

Georgian cuisine is unique. Fresh herbs – cilantro, tarragon, mint, summer savory, celery – will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.

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