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Classic Georgian chicken chakhokhbili in a frying pan

Classic Georgian Chicken Chakhokhbili

Come on in, friend — pour a glass of wine and try some chakhokhbili! This classic Georgian chicken chakhokhbili, made in a skillet, is one of the five most popular Georgian dishes. Spiced chicken makes a wonderful change from plain fried chicken. It's braised in a sauce of tomatoes and onion, seasoned with khmeli-suneli, and the result is absolutely stunning.

katushafin

Recipe author

Classic Georgian chicken chakhokhbili in a frying pan

Composition / ingredients

Servings:

Chicken

700

Onion

Tomatoes

Bell pepper

Butter

Khmeli-suneli

Garlic

Ground hot pepper

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 10 g

Fats 46 % 11 g

Carbohydrates 13 % 3 g

157 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make classic Georgian chicken chakhokhbili in a skillet? Gather your ingredients. I used frozen bell pepper.
Step 2:

Score the tomatoes with a crosswise cut.
Step 3:

Pour boiling water over them. Let them sit in the water about a minute, then lift them out with a spoon.
Step 4:

Now the skin peels off easily.
Step 5:

Cut the peeled tomatoes into cubes.
Step 6:

Peel the onion and cut it into half-moons.
Step 7:

Melt the butter in a skillet.
Step 8:

Add the onion. Keep the heat very low — you want to sweat the onion, not fry it.
Step 9:

Cook the onion until translucent, then turn off the heat.
Step 10:

Cut the chicken into roughly even pieces. Trim the knuckle joints off the drumsticks and halve the thighs.
Step 11:

Heat a skillet and lay the chicken in it WITH NO OIL.
Step 12:

Sear the chicken on both sides, about a minute per side.
Step 13:

Then spoon the tomatoes over the chicken.
Step 14:

Add the bell pepper and the sweated onion. Season with salt and spices. Stir, then braise over low heat for 40–45 minutes.
Step 15:

Chop the fresh herbs together with the peeled garlic cloves.
Step 16:

Just before the braise is done, stir in the herbs and garlic and cook another five minutes. Done!

Chakhokhbili isn't a dish for a whole chicken — the pieces should be similar in fat content and tenderness, so it's better to use legs, thighs, or drumsticks. Choose your cookware carefully, too: a cast-iron skillet or a heavy pot with evenly heated walls works best. You can make chakhokhbili on the stovetop or in the oven. Use plenty of vegetables, since the chicken braises in their juices with no added water. Khmeli-suneli is the ideal Georgian seasoning, and cilantro is the herb of choice. Hot pepper can be either ground or fresh.
The right pan matters — the wrong skillet can spoil even a great recipe, so pick one suited to the dish.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a spice for the first time, keep in mind that some are especially easy to overdo — chili pepper, for one.
Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Choose an oil with a high smoke point for frying.