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Chicken Chakhokhbili with potatoes in a frying pan

Chicken Chakhokhbili with Potatoes (Skillet Version)

A spicy, fragrant chicken stew — so delicious! Chakhokhbili is a Georgian poultry stew; its name comes from the Georgian word "khokhobi," meaning pheasant, which is what it was originally made with. Over time the recipe spread across the Caucasus, and since not everyone can get pheasant, it evolved to use almost any poultry. Chicken chakhokhbili is especially popular and has caught on around the world. The classic version, of course, has no potatoes — but try telling that to the men in the family who love potatoes so much :))). And I think a lot of home cooks will appreciate that the potatoes make the dish even heartier, an easy way to feed a big family.

mom of sweet tooths

Recipe author

Chicken Chakhokhbili with potatoes in a frying pan

Composition / ingredients

Servings:

Chicken

Onion (700 g)

Tomatoes (large, 300-350 g)

Potatoes

Butter

Vegetable oil (or 2 tbsp, to grease the pan)

Ground coriander

Fenugreek (or khmeli-suneli)

Ground red pepper (hot, or fresh chile to taste)

0.5

Paprika (dried)

1.5

Fresh cilantro

Salt

Sugar (a scant teaspoon, optional)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 8 g

Fats 36 % 9 g

Carbohydrates 32 % 8 g

139 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make chicken chakhokhbili in a skillet? Peel and wash the potatoes (classic chakhokhbili doesn't include potatoes, but this isn't the classic version).
Step 2:

Cut the potatoes into large pieces.
Step 3:

Bring a pot of salted water to a boil, add the cut potatoes, and boil until done, 20–25 minutes. Then drain the water into a separate container (save it) and let the potatoes cool.
Step 4:

Meanwhile, prep everything for the chakhokhbili. Wash and dry the chicken well. For convenience I used chicken thighs; you can also use a whole chicken cut into medium serving pieces, and remove the large bones if you like (I do that for guests, though my family prefers the chicken on the bone). Peel the onion and wash the vegetables and herbs.
Step 5:

Prep the tomatoes ahead of time. They're easy to peel if you cut a small X in the skin where the stem was and drop them into boiling water. Let the water return to a boil, then after a minute drain it and cover the scalded tomatoes with cold water. A couple of minutes later, drain again and peel — the skin will slip right off.
Step 6:

Purée the tomato flesh until smooth with a knife or in a blender.
Step 7:

Heat a skillet, brush the bottom with a thin layer of vegetable oil (so the butter doesn't burn while the chicken sears), melt the butter, add the chicken pieces, and brown on both sides.
Step 8:

Meanwhile, cut the onion into thin half-moons.
Step 9:

Transfer the chicken with some of the fat to a heavy-bottomed pot, lower the heat to a minimum, cover, and cook gently for about 10–15 minutes.
Step 10:

While the chicken cooks, add the onion to the hot skillet with the remaining fat and sauté. The onion should turn fully translucent and only lightly golden — you don't want it to dry out.
Step 11:

Add the puréed tomatoes, the spices, and salt to the onion, and stir with a spatula.
Step 12:

Once it boils, simmer the sauce gently for 10–15 minutes.
Step 13:

Add the onion-tomato sauce to the chicken in the pot and stir. Cook over medium heat for 7–10 minutes, stirring. If the liquid cooks down too much, add a little of the reserved potato water. Check the chicken for doneness by piercing a piece with a knife or fork (for bone-in pieces, pierce near the bone — if no pink juices run out, it's done).
Step 14:

Add the chopped cilantro (and other herbs you like) and the boiled potatoes. Cook the chakhokhbili with potatoes for 5 minutes over medium heat. That's it — the dish is done! For even better flavor, cover and let it rest 10 minutes.
Step 15:

Spoon onto plates and serve with fresh herbs. Dig in — it's delicious!

Tips: 1. For a juicy chakhokhbili, use about 30% tomato and 70% onion by weight relative to the chicken. 2. Feel free to vary the herbs and spices in this fragrant dish. 3. If the tomatoes are very sour, add a little sugar to the sauce to taste; if it needs more tang, add a splash of wine vinegar or lemon juice.