Entree: Georgia – Samegrelo – ჩახოხბილი ➤ Chakhokhbili (Hearty Georgian stewed chicken in tomato, onion, and herb sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 1/2 cups (360 ml) crushed tomatoes or canned whole tomatoes crushed by hand
- 1 tbsp (15 g) tomato paste or adjika for heat
- 1 tbsp (8 g) khmeli-suneli (Georgian spice blend)
- 1/2 cup (120 ml) chicken stock or water
- 1 bay leaf
- 1/2 cup (15 g) chopped fresh cilantro
- 1/2 cup (15 g) chopped fresh parsley
- 1 tsp (5 g) sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste

Instructions

1. Season the chicken thighs with salt and pepper. Heat the oil in a heavy-bottomed pot over medium-high heat and brown the chicken on all sides, working in batches if needed. Remove and set aside.
2. In the same pot reduce heat to medium and add the sliced onion. Cook, stirring, until softened and beginning to caramelize, about 10 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste or adjika and khmeli-suneli, cook 1–2 minutes to bloom the spices. Add the crushed tomatoes, chicken stock, bay leaf, and sugar if using. Bring to a gentle simmer.
4. Return the browned chicken to the pot, nestling pieces into the sauce. Cover and simmer over low heat 30–40 minutes until the chicken is cooked through and tender, turning pieces once or twice for even cooking.
5. Taste and adjust seasoning with salt and pepper. Stir in most of the chopped cilantro and parsley, reserving a little for garnish, and cook uncovered 3–5 minutes to meld flavors.
6. Serve hot with steamed rice, crusty bread, or traditional Georgian mchadi. Garnish with remaining herbs.