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Georgian

Chakhokhbili

Non-vegetarian

ჩახოხბილი · chakhokhbili

Chicken browned in butter and stewed with lots of onion and ripe tomatoes, seasoned with coriander and fenugreek and finished with a big handful of fresh herbs and garlic.

Chakhokhbili is a Georgian stew, ready in about 1 hour 15 minutes and made with chicken pieces, skin-on, tomato and coriander leaves. It serves 4 and is rated easy to cook.

Start cooking
Sizzling chicken stew with tomatoes in a frying pan on stovetop.
Photo: Muhammad Khawar Nazir / Pexels · Pexels License
Prep
20 min
Cook
55 min
Total
1 h 15 min
Serves
4
Level
Easy
Calories
675

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Brown the chicken in a dry heavy pot, skin-side down first, until golden all over. Lift out and pour off excess fat.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Melt the butter (opens in a new tab) in the pot and cook the onions (opens in a new tab) slowly until soft and lightly golden.

    • 12 min
    • medium-low heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the tomatoes (opens in a new tab), tomato paste (opens in a new tab) and chilli and return the chicken. Cover and simmer until the chicken is tender and the sauce thick.

    • 30 min
    • low heat

    Food safety: Chicken must reach 74 °C at the bone.

    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Stir in the coriander, fenugreek (opens in a new tab), paprika (opens in a new tab), salt and pepper (opens in a new tab) and simmer 3 minutes. Off the heat, add the garlic (opens in a new tab) and fresh herbs, cover and leave for a few minutes before serving.

    • 5 min
    • low heat

About this dish

Origin
Georgia · Well documentedMore food from Georgia
Dish
Lunch · Dinner · Stews & braises · Main courses
Cooking method
Braised, Stewed
Taste
herby, tangy, garlicky, spicy (chilli heat)
Diet
No gluten ingredients · No nut ingredients · Low-carb · High-protein
All labelsNon-vegetarian · Whole-food focused · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb · High-protein
With the listed swaps: Dairy-freeWorked out from the ingredients. How labels work
Good for
One-pot · Freezer-friendly
Cook more with
Chicken pieces, skin-on · Tomato · Coriander leaves · Butter · Onion · Tomato paste
Techniques
Simmering · Braising · Stewing

Allergens

  • Contains, can be adapted: Milkfrom butter

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

675 kcal per serving

Calculated

1 serving ≈ 563 g · recipe makes 4

Where the energy comes from

  • Protein 30%
  • Carbohydrate 11%
  • Fat 59%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy675 kcal120 kcal
Protein50.2 g8.9 g
Carbohydrate19.1 g3.4 g
Net carbohydrate14.2 g2.5 g
Sugars9.5 g1.7 g
Added sugars0 g0 g
Fibre4.9 g0.9 g
Fat44.2 g7.8 g
Saturated fat14.6 g2.6 g
Trans fat0.5 g0.1 g
Cholesterol203 mg36 mg
Sodium1116 mg198 mg
Salt equivalent2.8 g0.5 g
Vitamins & minerals per serving
Potassium
1205 mg
Calcium
96 mg
Iron
3.9 mg
Magnesium
92 mg
Vitamin A (RAE)
287 µg
Vitamin C
47 mg
Vitamin D
0.5 µg
Vitamin B12
0.8 µg
Folate (DFE)
71 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Adding the garlic and herbs off the heat keeps them bright and fragrant.

Serve with

  • With crusty bread, mchadi cornbread or plain rice to soak up the sauce.

Storage

  • Keeps 3 days in the fridge; freezes well.

Reheating

  • Reheat gently until piping hot.

History

The name is usually linked to khokhobi, the Georgian word for pheasant, the bird it was originally made with.

Confidence: Commonly attributed

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2, 3

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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