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Chakhokhbili in Georgian

by Editorial Staff

Chakhokhbili is a stewed chicken with vegetables, a famous dish of Georgian cuisine. Attention! Chakhokhbili is not a soup, but a second course.

Summary

Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
CourseMain Dish
Servings (Default: 8)

Chakhokhbili in Georgian Ingredients

  • Chicken – 1 pc.
  • Veget
  • able oil – how much will it take
  • Bulb onions – 4 pcs.
  • Tomato paste – 2 tbsp
  • Tomatoes – 4 pcs.
  • Sweet peppers – 2 pcs.
  • Hot pepper – 1 pc.
  • Garlic – 4 cloves
  • Adjika (real) – 1 teaspoon.
  • Utskho-suneli – 0.5 teaspoon
  • Pepper to taste
  • Salt to taste
  • Cilantro – 1 bunch
  • Parsley -1 bunch
  • Favorite spices – to taste
Chakhokhbili in Georgian
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Chakhokhbili in Georgian Instructions

Chakhokhbili in Georgian

  1. Wash and dry the chicken. Cut into small bite-sized pieces.
  2. Place chicken pieces in a saucepan with 2 tablespoons vegetable oil and 1 teaspoon salt. Cover and simmer over low heat for 20 minutes.
  3. While the chicken cooks, peel the onions and cut into half rings. Heat a frying pan over medium heat, add 3-4 tablespoons vegetable oil. Add the onions and fry, stirring occasionally, for 8-10 minutes until softened.
  4. After the chicken has cooked for 20 minutes, add the fried onions to the saucepan with the chicken. Wash the tomatoes, remove the cores, and chop coarsely.
  5. In the same frying pan (without washing it), add 2 tablespoons tomato paste and fry over medium-high heat for 1 minute, stirring. Add the chopped tomatoes and simmer for 2 minutes, then transfer this mixture to the chicken.
  6. Wash the sweet peppers. Remove the seeds and pith, then cut into strips. Add the pepper strips to the chicken. Add enough water so the chicken and vegetables are just covered. Stir in 1 teaspoon adjika. Cover and simmer over medium heat.
  7. Wash the parsley and cilantro bunches, remove stems, and chop finely. Add half of the chopped herbs to the chicken along with the hot pepper (adjust amount to taste for spice level). Cover and simmer for 20-30 minutes.
  8. Peel the garlic cloves and mince finely. Simmer until the chicken reaches 74°C/165°F internally and easily flakes apart when stirred. Stir in the minced garlic, remaining fresh herbs, utskho-suneli (0.5 teaspoon), any additional favorite spices, and salt to taste.
  9. Stir everything well, cover, and let sit for 10 minutes off heat to allow the flavors to develop. Serve hot.

Enjoy your meal.

Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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