Georgian Chicken Chakhokhbili Recipe with Tomatoes
This Georgian chicken chakhokhbili recipe simmers bone-in chicken with onions, tomatoes, garlic and fresh herbs.
This Georgian chicken chakhokhbili recipe simmers bone-in chicken with onions, tomatoes, garlic and fresh herbs. The sauce is rich with the chicken juices but does not need cream. Skin-on thighs give this home version enough fat for browning and stay tender through a gentle braise. Serve it with bread for the tomato sauce. Versions vary, including recipes with eggs; this one keeps the finish focused on coriander and parsley.
What matters for georgian chicken chakhokhbili
Use a wide covered pan so the chicken fits in a single layer. Let the skin release from the pan before turning it, then soften the onions in the rendered fat. Tomatoes should simmer gently; vigorous boiling can tighten the meat before the joint is tender. Add garlic near the end and herbs off the heat to keep their aroma distinct.
Recipe at a glance
Yield: 4 servings. Preparation: about 20 minutes. Cooking: about 65 minutes. Total elapsed time: about 85 minutes.
How to make georgian chicken chakhokhbili
Recipe card
Georgian Chicken Chakhokhbili Recipe with Tomatoes
Equipment: 30 cm covered braising pan; tongs; knife; food thermometer.
Ingredients
Main
Instructions
Brown chicken
Pat chicken dry. Heat oil in a wide 30 cm covered pan over medium-high heat. Brown skin down 7–8 minutes, then turn for 3 minutes. Work in batches if needed; transfer to a plate.
Soften onions
Pour off excess fat, leaving about 2 tbsp. Cook onions over medium heat 10 minutes, stirring, until softened and lightly golden.
Braise gently
Add tomatoes, ground coriander, chili, salt and pepper. Return chicken with juices, skin upward. Bring to a simmer, cover and cook over low heat 30–40 minutes. Add a little measured water only if the sauce threatens to scorch.
Check and reduce
Check thickest chicken away from the bone reaches 74°C/165°F. Uncover and simmer 5–10 minutes if sauce is watery. Stir garlic into the sauce and cook 3 minutes.
Finish with herbs
Turn off heat. Fold coriander and parsley into the sauce, taste for salt and serve hot. The chicken should be tender and the sauce concentrated but spoonable.
How to tell when it is ready
Chicken reaches 74°C/165°F and sauce coats a spoon.
Tips
- Dry chicken before browning.
- Keep skin above the sauce during the braise.
- Taste chili before increasing it.
- Stir around the chicken to protect its shape.
Troubleshooting
- Watery sauce: reduce uncovered after chicken is cooked.
- Burning onions: lower heat and scrape with a spoonful of tomato juices.
- Chicken not tender: continue a gentle simmer and check temperature.
Substitutions
- Use fresh ripe tomatoes, about 900 g; reduce longer if watery.
- Use boneless thighs and start checking sooner.
Variations
- Add a diced sweet pepper while softening the onions.
Serving suggestions
- Serve with bread.
- Add cucumber salad.
- Spoon over rice.
- Offer extra chopped herbs.
Make ahead
Braise a day ahead, chill promptly and add fresh herbs after reheating.
Storage
Refrigerate in shallow containers for 3–4 days. Freeze up to 2 months for quality; thaw refrigerated and reheat to 74°C/165°F.
Food safety
Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.
Frequently asked questions
Can I use breast meat?
Breast dries more readily in a long braise. Bone-in thighs are the better fit for this schedule.
Does chakhokhbili need cream?
No. Tomato, onion and chicken juices make the sauce in this version.
More recipes to try
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