Chakhokhbili (Georgian Chicken Stew)

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

For everyone who loves to cook and eat. You will learn essential culinary skills and prepare excellent yet simple dishes. FoodTV is the channel of the culinary school CookLab, where all recipes have been thoroughly tested in the school’s classes.

Ingredients

Poultry - 42.3 oz
Onion - 4 pieces
Tomatoes - 5 pieces
Garlic - 4 cloves
Butter - 1.4 oz
Cilantro - to taste
Parsley - to taste
Salt - to taste
Red Long Chili Peppers - 1⅕ spoons
Khmeli-suneli - 1⅕ spoons
Saffron - 1⅖ spoons

Step by Step guide

Step 1

Wash the chicken, dry it with paper towels, and cut it into serving pieces. Peel the onion and slice it into half-rings or cubes. Wash the tomatoes, make a cross incision on each, and dip them in boiling water for 1 minute. Peel the tomatoes and chop them into cubes. Peel and finely chop the garlic. Wash and dry the herbs. Chop the cilantro, and finely chop the remaining herbs.

Step 2

Heat a heavy-bottomed skillet or sauté pan (preferably cast iron) over high heat. Melt the butter and add the prepared pieces of chicken (try to arrange the pieces without crowding them).

Step 3

Then add the onion and sauté everything together. Frequently turn the chicken pieces until they develop a golden crust. Add the tomatoes to the chicken, and season with a little salt (if you are making chakapuli in winter, you can add a tablespoon of good tomato sauce to the tomatoes). Add hot red pepper, khmeli-suneli, and Imeretian saffron to the dish. Reduce the heat to low, cover the saucepan with a lid, and cook for 10 to 15 minutes.

Step 4

Add chopped herbs and garlic to the chakhokhbili. Mix everything together, cover with a lid, and let it simmer on low heat for another 5–7 minutes. Serve garnished with fresh herbs.