Chakhokhbili is one of the most beloved dishes from Georgian cuisine – a hearty, flavorful chicken stew that embodies the soul of the Caucasus region. This traditional Georgian recipe has been passed down through generations, bringing families together around the dinner table with its irresistible aroma and rich, comforting taste.
What Makes This Chakhokhbili Special?
The name “chakhokhbili” comes from the Georgian word “hohobi,” meaning pheasant – the original bird used in this ancient recipe. While finding pheasant today can be quite challenging, we’ve perfected this chakhokhbili recipe using tender chicken, creating a dish that’s both authentic and accessible for modern kitchens.
What sets our version apart? We’re adding a splash of wine to elevate the traditional flavors, creating a more sophisticated depth that wine lovers will absolutely adore. This chakhokhbili with wine variation has become increasingly popular in Georgian restaurants worldwide.
The Art of Georgian Cooking
This Georgian chicken stew represents centuries of culinary evolution. The recipe has transformed over time, with red bell peppers and fresh tomatoes becoming essential ingredients that create the dish’s signature vibrant color and tangy-sweet flavor profile.
Two key secrets make authentic chakhokhbili unforgettable:
- The Searing Technique: Fry the chicken in a heavy pan without any oil or fat, allowing the natural juices to caramelize and create an incredible depth of flavor
- The Onion Foundation: Use plenty of onions to create enough natural liquid for braising – this is what transforms simple ingredients into liquid gold
The beauty of traditional Georgian chakhokhbili lies in its simplicity. With just a handful of ingredients and these time-tested techniques, you’ll create a dish that tastes like it came straight from a Georgian grandmother’s kitchen.
Ready to discover why this dish has captured hearts across the Caucasus for centuries? Let’s dive into this authentic recipe that will transport your taste buds straight to the mountains of Georgia.
Ingredients:
- chicken – 1 pc (weighing about 1 kg);
- onion – 4 pcs;
- yellow pepper – 1 pc;
- tomatoes – 1 kg;
- white dry wine – 100 ml;
- cilantro – 1 beam;
- garlic – 4 cloves;
- vegetable oil;
- salt.
How to cook chakhokhbili
Chicken cut into portions and fry in a dry skillet with non-stick coating until golden brown.
In the deep frying pan with a thick bottom (saucepan), heat vegetable oil. Peel onion, remove the seeds from the pepper. Cut the vegetables into thin half rings, fry in oil (2-3 min.). There also lay out chunks of chicken and simmer for 7-10 minutes.
Tomatoes pour boiling water to peel, cut into large pieces, add to the saucepan (the more delicious the tomatoes, the tastier the chahokhbili).
Pour in the white wine, salt, pepper, cover and simmer in a very small fire for 30-40 minutes.
Add finely chopped garlic and greens, close the lid and remove from heat.
You can serve as a separate dish, you can use it as a sauce. It turns out very tasty with mashed potatoes or with rice.
