Chakhokhbili

Name: Chakhokhbili
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Georgian
Ingredients: 1 whole chicken, jointed into 8 pieces; 4 large onions, diced; 4 ripe tomatoes, grated; 2 tbsp tomato paste; Large bunch fresh cilantro, chopped; Large bunch fresh tarragon, chopped; Fresh basil leaves; 1 tsp blue fenugreek; 3 cloves garlic, minced; 2 tbsp butter; Salt and black pepper; 1 hot green pepper

ჩახოხბილი (chah-khokh-BEE-lee)

Chicken Stew with Tomatoes and Herbs

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 382 kcal

A rich and herby chicken stew braised in a vibrant tomato sauce loaded with fresh tarragon, cilantro, and basil, finished with a sprinkle of blue fenugreek.

Nutrition & Info

Protein 34.0g

Carbs 12.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Equipment Needed

large heavy pot sharp knife wooden spoon

Presentation Guide

Vessel: deep ceramic bowl

Garnishes: fresh cilantro, tarragon

Accompaniments: Georgian bread, wine

Ingredients

1 whole chicken, jointed into 8 pieces
4 large onions, diced
4 ripe tomatoes, grated
2 tbsp tomato paste
Large bunch fresh cilantro, chopped
Large bunch fresh tarragon, chopped
Fresh basil leaves
1 tsp blue fenugreek
3 cloves garlic, minced
2 tbsp butter
Salt and black pepper
1 hot green pepper

Instructions

1
Brown chicken pieces in butter in a heavy pot over high heat until deeply golden on all sides, then remove and set aside.
2
Add the diced onions to the pot and cook in the chicken drippings for ten minutes until soft, sweet, and deeply caramelized.
3
Stir in tomato paste and grated tomatoes, cook five minutes until the sauce thickens and deepens in color and richness.
4
Return the chicken to the pot, add the hot pepper, cover, and braise on low heat for thirty minutes until completely tender.
5
Remove the lid, stir in all the fresh herbs, garlic, and blue fenugreek, then cook uncovered five more minutes to meld flavors.
6
Serve in deep bowls with the fragrant tomato-herb sauce spooned generously over the chicken, alongside crusty Georgian bread.

💡

Did You Know?

Chakhokhbili was originally made with pheasant — the name derives from the Georgian word khokhobi meaning pheasant — but chicken became standard over centuries.

Chef's Notes

Equipment Tips

large heavy pot
sharp knife
wooden spoon

Garnishing

fresh cilantro, tarragon

Accompaniments

Georgian bread, wine

The Story Behind Chakhokhbili

Chakhokhbili reflects the Georgian hunter tradition where freshly caught game birds were stewed with foraged herbs. As pheasant became scarce, chicken took its place, but the lavish use of fresh herbs remains the soul of this dish.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional Georgian, originally with pheasant

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