Chicken Chakhokhbili (in a Pot)

by Editorial Staff

“Chakhokhbili” is the name of the ready-made dish, and the type of bird is indicated in the name because initially this word was used to name a pheasant, which in Georgian would be “chakhokh”. The chakhokhbili cooking technology remained the same, but the birds began to be replaced with chickens or turkeys: it is easier to get it, and the finished dish is fatter.

Cook:1 hour 30 minutes


  • Chicken 1 pc.
  • Onions 6-7 pcs.
  • Potatoes 8 pcs.
  • Red tomatoes 1 kg
  • Butter 25 g
  • Parsley sprigs 2 pcs.
  • Savory twigs 2 pcs.
  • Cilantro twigs 2 pcs.
  • Basil sprig 2 pcs.
  • Garlic to taste
  • Ground red pepper 1.5 teaspoon
  • Coriander seed 1.5 teaspoon
  • Hops-suneli 1.5 teaspoon
  • Imeretian saffron 1.5 teaspoon


  1. Chop the chicken into pieces, put in a preheated pot, simmer under a closed lid in a slightly heated oven for 5 minutes, drain the juice that appears in a separate bowl.
  2. Continue braising for 10 minutes with the lid open, adding juice if necessary to prevent the chicken from burning. Saute the onion in butter.
  3. Cut the potatoes into quarters, boil.
  4. Scald the tomatoes, remove the skin, mash them in a separate bowl. Put tomatoes, potatoes, and sautéed onions in chakhokhbili.
  5. In the middle of braising, add water, if necessary.
  6. Finely chop the spicy greens, mix with dry spices, add to the chakhokhbili, mix, hold on low heat for 3-5 minutes. Let it brew under a closed lid.

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