Chakhokhbili (Georgian Chicken Stew with Herbs)

Learn how to make the classic Georgian dish Chakhokhbili. It takes less than an hour from start to finish and is a naturally low-carb dinner.

Course Main Course

Cuisine Georgian

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 433kcal

Author Dina

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

Season the chicken thighs with salt and pepper.
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.
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.
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.
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.
Add the sliced jalapeños, chili pepper chopped cilantro, and pressed garlic. Bring to a boil and remove from heat. Serve hot with naan bread.