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Georgian Chakhokhbili chicken in a cauldron over a campfire

Georgian Chicken Chakhokhbili in a Cauldron over an Open Fire

An absolutely delicious way to do lunch or dinner outdoors! Georgian chicken chakhokhbili cooked in a cauldron over an open fire always turns out juicy and incredibly flavorful. It usually comes together quickly and easily, giving you a vibrant Caucasian braise of poultry loaded with fragrant seasonings.

Pearl

Recipe author

Georgian Chakhokhbili chicken in a cauldron over a campfire

Composition / ingredients

Servings:

Chicken (large, or chicken leg quarters)

Tomatoes

Adjika (tomato sauce or tomatoes in their own juice)

250

Tomato paste (or ketchup)

Onion (large, or 8 small)

Garlic

Bell pepper

Chili pepper (optional)

Butter

Vegetable oil

Parsley

Fresh cilantro

Basil

Ground black pepper

Salt

Khmeli-suneli

Ground coriander

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 47 % 9 g

Carbohydrates 21 % 4 g

120 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Georgian chicken chakhokhbili in a cauldron over an open fire? Gather all your ingredients. You can use a whole chicken or just cut-up parts, such as leg quarters. Chakhokhbili is traditionally made with bone-in meat, which gives you a rich, hearty, and incredibly juicy final dish. Go with seasonal vegetables when you can — they're more fragrant and full-flavored.
Step 2:

Peel the onion and garlic. My onions were small, so I used a few extra. Halve the peppers and remove the cores and seeds. Rinse all the vegetables and herbs and pat them dry with paper towels. I used a mix of regular and cherry tomatoes for my chakhokhbili.
Step 3:

Cut the onion into medium cubes and cut half of the garlic into halves or quarters.
Step 4:

Wash and dry the chicken leg quarters. Cut the chicken into serving pieces. I left the drumsticks whole and cut each thigh in two.
Step 5:

Now turn to the vegetables. Peel the tomatoes if you like: pour boiling water over them, let them sit for a minute or two, then drain and slip off the skins easily. Cut the bell peppers into cubes. The chakhokhbili looks especially appetizing if you use peppers of different colors.
Step 6:

Set up the cauldron, add the butter, and pour in a little vegetable oil. Wait until the fat is nice and hot, then add the chicken. Fry, stirring constantly, over a strong fire until golden. If your cauldron is small, add the meat in batches so it actually browns instead of steaming.
Step 7:

Add the onion to the cauldron. Stir well and cook until the onion takes on a nice golden color.
Step 8:

Add the tomatoes and bell peppers, along with tomatoes in their own juice or tomato paste. This is also a good point to stir in some homemade, fragrant adjika.
Step 9:

Cook for about five minutes, stirring now and then. The tomatoes should give off plenty of juice. If they don't (which can happen with less juicy tomatoes), pour a cup of water into the cauldron.
Step 10:

Chop the herbs roughly and cut the remaining garlic into small cubes.
Step 11:

Add the herbs and garlic to the cauldron, along with all the spices and salt to taste. Khmeli-suneli (a Georgian spice blend) and ground coriander pair beautifully with the chicken. Stir, cover, and simmer over a low fire for about 20 minutes.
Step 12:

Once the time is up, taste the dish. Stir in a pinch of sugar if the sauce is a little too tart. Drop in a couple of whole hot pepper pods now if you'd like. Stir, cover again, and let it sit for 10 minutes.
Step 13:

Fish out the chili pepper pods (if you used them). Leave the cauldron uncovered over the smoldering coals for 5–10 minutes so the dish soaks up that smoky aroma. Done — time to serve!

Serve chakhokhbili with fresh vegetables and salads.
Enjoy!
To keep your eyes from stinging while you chop onions, rinse the onion and the knife with cold water. Your cutting board won't hold onto the oniony smell if you rub it with a lemon wedge first.
If you use ready-made spice blends, always check the ingredient list on the package. They often already contain salt, so factor that in or you risk over-seasoning the dish.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always add spices and seasonings to your own taste. When you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper chief among them.