Chakhokhbili — A Delicious Georgian Chicken Stew

Cooking method

1. Step 1:

   

   Gather the ingredients.

2. Step 2:

   

   Step 2:

3. Step 3:

   

   Wash the chicken and trim off the excess bone end — you won't need it.

4. Step 4:

   

   Cut the onion into quarter-rings.

5. Step 5:

   

   The tomatoes need to be peeled. To do that, cut a shallow X in each with a sharp knife and drop them into a pot of boiling water for 30–40 seconds. Lift them out, slip off the skins, and finely dice the flesh.

6. Step 6:

   

   Finely chop the garlic and cilantro.

7. Step 7:

   

   Sear the chicken until golden in a dry skillet, uncovered.

8. Step 8:

   

   Now start the sauce. Take a second skillet or a saucepan with high sides, since the chicken and tomatoes will release a lot of liquid. Add 2 tablespoons of oil. Once it's hot, add the onion and cook until soft — about 2 minutes for me. Add the tomatoes, stir, and let it simmer covered for 3–5 minutes. Stir in 2 tablespoons of tomato paste and simmer for another 2 minutes.

9. Step 9:

   

   Add the seared chicken and simmer, covered, over medium heat for 20 minutes.

10. Step 10:

    

    Add the garlic, pepper, salt, and khmeli-suneli, and stir. Simmer for another 25–30 minutes over low heat, keeping an eye on how much liquid has cooked down.

11. Step 11:

    

    Stir in half the fresh cilantro. The chakhokhbili is ready! Sprinkle with the rest of the herbs when serving. Enjoy!