Chakhokhbili is a soul-warming Georgian chicken stew brimming with the rich aromas of tomatoes, sweet onions, and fresh herbs. With every bite, tender chicken melts into a savory, spice-laced sauce that’s perfect for any comforting meal.
Ingredients Breakdown
Choosing the right chicken is key to achieving the best texture. Boneless, skinless breasts, tenders, or thighs all work beautifully, but thighs offer a bit more richness and juiciness. Cutting the chicken into uniform two-inch pieces ensures even cooking and easier serving.
Building bold flavors begins with a foundation of onions, garlic, and tomatoes. Slowly caramelized onions add natural sweetness, while garlic introduces a fragrant bite. The canned diced tomatoes bring bright acidity and a rich, hearty base that ties everything together.
Optional flavor enhancers like adjika, a spicy Georgian pepper paste, and crushed Aleppo pepper elevate the sauce with smoky heat and complex spice. These ingredients aren’t mandatory, but they offer a deeper, more traditional taste if you’re looking to capture the true spirit of Georgian cooking.
Fresh herbs, especially vibrant chopped cilantro, are stirred in at the end to finish the stew with a burst of color and fresh, citrusy brightness. Their lively flavor perfectly contrasts the rich, simmered sauce.
Step-by-Step Preparation Guide
Browning the chicken is the first step to building flavor. Searing the seasoned chicken pieces over medium-high heat locks in moisture and creates a golden crust, leaving behind flavorful browned bits that enrich the sauce later.
Perfectly sweating and caramelizing the onions comes next. Covered at first to allow them to soften in their own juices, the onions are then uncovered and stirred frequently until tender and golden, scraping up the caramelized fond from the bottom of the pot.
Creating the spiced tomato sauce involves layering the softened onions with minced garlic, tomato paste, adjika, and Aleppo pepper. Cooking these together for a minute before adding the diced tomatoes deepens the flavors and releases the full aroma of the spices.
Simmering to perfection happens once the chicken and its juices return to the pot. After bringing the sauce to a gentle boil, the dish is covered and simmered slowly, allowing the chicken to cook through while soaking up the rich, savory tomato sauce. A final seasoning check and a stir of fresh cilantro complete the dish.
Recipe Tips & Frequently Asked Questions
How to achieve perfectly browned chicken without overcooking
Sear the chicken in batches over medium-high heat without overcrowding the pan, which allows for even browning without steaming the meat.
Tips for caramelizing onions without burning
Keep the heat moderate, stir frequently, and scrape the bottom to prevent burning while achieving golden sweetness.
Adjusting spice levels for a milder or hotter dish
Reduce or omit the adjika and Aleppo pepper for a milder version, or add a pinch of cayenne or extra adjika for more intense heat.
Using fresh versus canned tomatoes: when and how to substitute
In peak tomato season, swap canned for fresh, chopped ripe tomatoes—just be sure to include their juices for a full-bodied sauce.
Can Chakhokhbili be made with bone-in chicken?
Absolutely. Bone-in pieces add extra richness; just adjust cooking time to ensure they cook fully through.
What’s a good substitute if I can’t find adjika or Aleppo pepper?
Harissa paste or a blend of mild chili flakes and smoked paprika can offer a similarly layered heat.
How long does Chakhokhbili keep in the refrigerator?
Store in an airtight container for up to 3–4 days. Flavors deepen beautifully as it rests.
Can this dish be made ahead and reheated without losing flavor?
Yes, Chakhokhbili reheats wonderfully. Gently warm it over low heat, adding a splash of water or broth if needed to loosen the sauce.
What to Serve With This Recipe
Classic pairings like fluffy white rice or buttered flatbread soak up the luscious tomato sauce beautifully, making every bite hearty and satisfying.
Rustic touches such as crusty artisan bread are perfect for sopping up the stew’s rich juices, adding a wonderful chew to each mouthful.
Fresh sides like a simple cucumber salad, quick-pickled onions, or marinated vegetables provide a crisp, refreshing contrast to the warmth and depth of the stew.
Creative Variations
Adding vegetables like bell peppers, spinach, or zucchini enhances the stew’s heartiness while sneaking in extra nutrition.
Spicing it up with hotter varieties of adjika, extra Aleppo pepper, or even fresh red chilies transforms the dish into a fiery treat for spice lovers.
Making it creamy is another twist—stir in a dollop of sour cream or Greek yogurt just before serving for an extra layer of richness and tang.
Chakhokhbili is a celebration of bold, savory flavors and simple, satisfying cooking. It brings the comforting spirit of Georgian cuisine right into your home, creating a meal that’s as hearty and flavorful as it is heartwarming. Perfect for sharing, savoring, and making memories around the table.
Ingredients
2 pounds Boneless, skinless chicken breasts, tenders, or thighs, cut into 2-inch pieces
1 pound Onions (approximately 3 medium to large), peeled, halved, and thinly sliced (¼-inch thick)
2 (14.5-ounce) cans Diced tomatoes with liquid
1 tablespoon Olive oil, plus more as needed
2 cloves Garlic, minced or crushed
2 tablespoons Tomato paste
1½ teaspoons Adjika (Georgian spicy pepper paste), mild or hot pepper paste (optional)
1 teaspoon Crushed Aleppo chili pepper
½ cup Chopped cilantro
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Begin by heating half of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with kosher salt and freshly ground black pepper. Add half of the chicken to the pot, searing the pieces on all sides until lightly browned but not fully cooked. Transfer the browned chicken to a plate and repeat the process with the remaining chicken, adding a little more oil if needed. Set all the browned chicken aside.
In the same pot, add the remaining olive oil. Add the sliced onions and season lightly with salt. Lower the heat to medium, cover the pot, and allow the onions to sweat for about 5 minutes, stirring occasionally. Remove the lid, then continue to cook the onions uncovered, stirring frequently and scraping up the flavorful browned bits (fond) from the bottom of the pan. Cook until the onions become tender and golden, about 10 more minutes.
Add the minced garlic to the softened onions, followed by the tomato paste, adjika if using, and crushed Aleppo chili pepper. Stir thoroughly to combine and cook for about 1 minute to develop the flavors.
Pour in the diced tomatoes along with their juices. Increase the heat and bring the mixture to a gentle boil. Taste and season the sauce with a pinch more salt if necessary. Return the browned chicken pieces along with any accumulated juices to the pot. Lower the heat to maintain a steady simmer, cover the pot, and cook until the chicken is fully cooked through—about 10 minutes, or slightly longer if using thighs. The internal temperature should reach 165°F when checked with an instant-read thermometer.
Once the chicken is tender and the sauce is rich and flavorful, taste and adjust the seasoning as needed. Stir in the chopped cilantro just before serving for a burst of freshness.
Serve the Chakhokhbili hot, accompanied by fluffy white rice, crusty bread, or warm flatbread to soak up the delicious, savory sauce.
Chakhokhbili Recipe
Ingredients
- 2 pounds Boneless skinless chicken breasts, tenders, or thighs, cut into 2-inch pieces
- 1 pound Onions approximately 3 medium to large, peeled, halved, and thinly sliced (¼-inch thick)
- 2 14.5-ounce cans Diced tomatoes with liquid
- 1 tablespoon Olive oil plus more as needed
- 2 cloves Garlic minced or crushed
- 2 tablespoons Tomato paste
- 1½ teaspoons Adjika Georgian spicy pepper paste, mild or hot pepper paste (optional)
- 1 teaspoon Crushed Aleppo chili pepper
- ½ cup Chopped cilantro
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Begin by heating half of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken pieces generously with kosher salt and freshly ground black pepper. Add half of the chicken to the pot, searing the pieces on all sides until lightly browned but not fully cooked. Transfer the browned chicken to a plate and repeat the process with the remaining chicken, adding a little more oil if needed. Set all the browned chicken aside.
- In the same pot, add the remaining olive oil. Add the sliced onions and season lightly with salt. Lower the heat to medium, cover the pot, and allow the onions to sweat for about 5 minutes, stirring occasionally. Remove the lid, then continue to cook the onions uncovered, stirring frequently and scraping up the flavorful browned bits (fond) from the bottom of the pan. Cook until the onions become tender and golden, about 10 more minutes.
- Add the minced garlic to the softened onions, followed by the tomato paste, adjika if using, and crushed Aleppo chili pepper. Stir thoroughly to combine and cook for about 1 minute to develop the flavors.
- Pour in the diced tomatoes along with their juices. Increase the heat and bring the mixture to a gentle boil. Taste and season the sauce with a pinch more salt if necessary. Return the browned chicken pieces along with any accumulated juices to the pot. Lower the heat to maintain a steady simmer, cover the pot, and cook until the chicken is fully cooked through—about 10 minutes, or slightly longer if using thighs. The internal temperature should reach 165°F when checked with an instant-read thermometer.
- Once the chicken is tender and the sauce is rich and flavorful, taste and adjust the seasoning as needed. Stir in the chopped cilantro just before serving for a burst of freshness.
- Serve the Chakhokhbili hot, accompanied by fluffy white rice, crusty bread, or warm flatbread to soak up the delicious, savory sauce.
