Chakhokhbili is a well know Georgian dish of stewed chicken and fresh herbs. It is originally made with pheasant, but most people use chicken. The key to getting amazing tasting chakhokhbili is using homegrown tomatoes. Anyone who has a garden of their own can’t deny that homegrown tomatoes outdo any store-bought ones. This is why you should make this dish before tomatoes season is over. If you happen to stumble upon this recipe in the midst of winter, worry not; there are still a few store bought brands of diced tomatoes that will still make this dish delicious. My go to brands are San Marzan and Pomi. The aroma of the stewed tomatoes and cilantro make this dish oh so flavorful. Chakhokhbili is not only tasty, it’s also quite healthy as well. It’s loaded with fresh herbs, vegetables, and chicken.
Ingredients:

2 1/2 lb. chicken thighs (with skin & bone)

Salt and pepper to taste 

6 tbsp olive oil, divided 

1 large onion 

1 red bell pepper

26-30 oz diced San Marzano tomatoes or 3.5 lb fresh tomatoes 

1-2 jalapeños, sliced (add a little at a time, all jalapenos have different heat)

1 small chili pepper

1/2 cup fresh cilantro, chopped 

2-3 garlic cloves, pressed

Instructions:

1 . Season the chicken thighs with salt and pepper.

2 . In a large heavy bottomed pot, heat 4 tbsp olive oil over high heat until its smoking hot. Add the seasoned chicken and brown on both sides. Remove the chicken and set aside.

3 . In the same skillet add an additional 2 tbsp olive oil and bring the heat to medium high. Add the sliced onion and cook for about 2 minutes. Then add in the sliced bell pepper. Cook for an additional 3 minutes.

4 . Add in the chopped tomatoes. (if you do not have in season tomatoes use pre chopped tomatoes, preferably Pomi or San Marzano brand). Cover the pot with a lid and cook over medium heat for 10 minutes.

5 . Add the chicken back into the pot and season with salt. Start with 1 tsp. You may add more later according to your liking. Place the lid back over the pot and cook the chicken for about 30 more minutes.

6 . Add the sliced jalapeños, chili pepperchopped cilantro, and pressed garlic. Bring to a boil and remove from heat. Serve hot with naan bread.

 

Chakhokhbili
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 2½ lb. chicken thighs (with skin & bone)
  • Salt and pepper to taste
  • 6 tbsp olive oil, divided
  • 1 large onion
  • 1 red bell pepper
  • 26-30 oz diced San Marzano tomatoes or 3.5 lb fresh tomatoes
  • 1-2 jalapeños, sliced (add a little at a time, all jalapenos have different heat)
  • 1 small chili pepper
  • ½ cup fresh cilantro, chopped
  • 2-3 garlic cloves, pressed
Instructions
  1. Season the chicken thighs with salt and pepper.
  2. In a large heavy bottomed pot, heat 4 tbsp olive oil over high heat until its smoking hot. Add the seasoned chicken and brown on both sides. Remove the chicken and set aside.
  3. In the same skillet add an additional 2 tbsp olive oil and bring the heat to medium high. Add the sliced onion and cook for about 2 minutes. Then add in the sliced bell pepper. Cook for an additional 3 minutes.
  4. Add in the chopped tomatoes. (if you do not have in season tomatoes use pre chopped tomatoes, preferably Pomi or San Marzano brand). Cover the pot with a lid and cook over medium heat for 10 minutes.
  5. Add the chicken back into the pot and season with salt. Start with 1 tsp. You may add more later according to your liking. Place the lid back over the pot and cook the chicken for about 30 more minutes.
  6. Add the sliced jalapeños, chili pepper chopped cilantro, and pressed garlic. Bring to a boil and remove from heat. Serve hot with naan bread.