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Chicken Chakhokhbili in Georgian Style
Instructions
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Peel the onion and cut it into large feathers or wide cubes. Heat a small amount of vegetable oil (or a mixture of vegetable oil and butter for richer flavor) in the pot you plan to cook the chakhokhbili in. Sauté the onion gently over medium heat just until soft; do not push it all the way to caramel-brown. If the onion threatens to burn, remove the pot from the heat for a moment and stir vigorously.
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While the onion softens, prepare the chicken. Choose your favorite cuts, but the most authentic preparation divides a whole chicken at the joints into large bone-in pieces. Heat a dry frying pan (no oil at all) and place the chicken pieces directly on the hot surface. The dry pan renders out the excess fat from the skin without adding any. Do not cook the chicken through; pull it off the pan as soon as a brown sear forms on both sides.
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Score a small X into the bottom of each tomato with a sharp knife, then plunge the tomatoes into boiling water for thirty seconds. Move them immediately into ice water for one minute. The thermal shock loosens the skins, which slip off easily under your fingers. Chop the peeled tomatoes coarsely into chunks similar in size to the onion pieces.
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Place the seared chicken pieces on top of the softened onions in the pot. Add the adjika, the khmeli-suneli, salt to taste, and a small grind of black pepper. The spicing matters most at this stage; the flavor will deepen and meld during the long stew that follows.
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Layer the chopped tomatoes on top of the chicken and cover the pot with a tight lid. Chakhokhbili cooks without any added water; the broth forms entirely from the juices released by the tomatoes and chicken during the long slow stew. Place the pot on low heat and stew gently for twenty minutes without lifting the lid.
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Rinse the fresh herbs under cool water and chop them. Use the cilantro along with its tender stems for maximum flavor; for the basil, use only the leaves and discard the woody stems. Mince the garlic finely with a sharp knife or push it through a garlic press for the strongest aromatic punch in the finished dish.
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After the twenty-minute stew, taste the broth carefully and adjust the seasoning. If the dish lacks acidic brightness from the tomatoes (which can happen with sweeter varieties), add a few drops of wine vinegar to lift the flavor. Spread the chopped herbs and garlic over the top of the chicken and tomatoes. Cover with the lid again and let the dish steep undisturbed for thirty more minutes.
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The readiness of chicken chakhokhbili in Georgian style announces itself through the incredible perfume of fresh herbs and slow-cooked chicken filling the kitchen. To serve, use deep wide plates: spoon the vegetables and broth into the centre first, then crown each portion with the chicken pieces. Pour generous broth over the top. Garnish with extra fresh basil or cilantro just before serving for the most attractive presentation. Bon appetit.
Tips
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1
Use bone-in chicken pieces rather than boneless skinless breasts for the deepest flavor. The bones release marrow and connective tissue during the long stew that thickens the broth and adds the rich depth that boneless meat simply cannot match. Thighs and drumsticks work best because the dark meat stays tender and juicy through the extended cooking time, while breast meat tends to dry out and turn stringy when stewed for an hour or more.
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2
Choose ripe summer tomatoes for the most authentic chakhokhbili flavor. The dish depends entirely on the tomato juice for its broth, so flavorless out-of-season tomatoes produce a flat, watery result. If only winter supermarket tomatoes are available, supplement with a tablespoon of tomato paste added in step four to deepen the flavor and color. For another classic Georgian dish that complements chakhokhbili beautifully, see the related khmeli-suneli-spiced chicken stew tradition.
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3
Add the fresh herbs only at the end of cooking, never at the beginning. Long-cooked basil and cilantro turn dark, lose all their bright fresh flavor, and develop a faintly bitter aftertaste. The thirty-minute steep with the heat off lets the herbs release their volatile aromatic oils into the warm broth without losing their character. The off-heat steeping is the most important Georgian cooking secret in this entire recipe.
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4
Serve the chakhokhbili with a side of steamed rice or fresh Georgian flatbread to soak up the remarkable broth. The broth is the soul of this dish and deserves to be enjoyed completely; eating chakhokhbili without something to scoop up the broth wastes the very best part of the recipe. For another Georgian classic that pairs beautifully on the same table, see the famous Megrelian khachapuri cheese flatbread.
FAQ
What is khmeli-suneli and where can I find it? +
Khmeli-suneli is the classic Georgian spice blend that defines the flavor of countless Caucasian dishes. The blend typically includes dried marigold petals, blue fenugreek, coriander, dill, savory, mint, parsley, celery seed, basil, hot pepper, and bay leaf. The exact ratios vary by recipe and region. Look for khmeli-suneli at Eastern European specialty food stores, online spice retailers, or markets serving Caucasian and Russian communities. If unavailable, substitute a mixture of fenugreek, coriander, basil, and a pinch of dried marigold for the closest approximation.
Can I make chakhokhbili in a slow cooker? +
Yes, the slow cooker adapts beautifully and produces excellent hands-off results. Sauté the onion and sear the chicken on the stovetop, then transfer everything to the slow cooker insert. Add the seasoned tomatoes and cook on low for four hours or on high for two hours. Stir in the fresh herbs and garlic in the final fifteen minutes, then turn off the slow cooker and let everything rest for thirty minutes before serving. The slow cooker version develops even deeper flavor than the stovetop original.
How long does leftover chakhokhbili keep in the refrigerator? +
Leftover chakhokhbili keeps well for up to three days in a covered container in the refrigerator and actually improves with overnight rest as the flavors meld further. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent the chicken from drying out. Avoid the microwave for full portions because it heats unevenly and can toughen the chicken. The dish also freezes successfully for up to two months; thaw overnight in the refrigerator before reheating, and add a small splash of water to refresh the broth consistency if needed.
What can I serve alongside chakhokhbili for a complete Georgian meal? +
A traditional Georgian table includes several complementary dishes alongside the main course. Steamed rice or boiled potatoes provide the starch that absorbs the wonderful broth. Fresh flatbreads (lavash, shoti, or khachapuri) offer another option for soaking up every drop. A simple Georgian salad of cucumber, tomato, sweet onion, and fresh herbs dressed with walnut oil adds welcome freshness. Pickled vegetables and spicy adjika sauce provide tangy contrast. For drinks, dry Georgian red wine like Saperavi pairs traditionally and beautifully with the warm spices of the chakhokhbili.
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