Chakokhbili (Georgian Chicken Stew)
Tender chicken thighs braised in a spiced tomato sauce with onions, cilantro, and fresh herbs. Serves best with rice or lavash.
- Time
- 1 h
- Serving
- 487 kcal
- Ingredients
- ≈ $1.92
- Protein
- 34 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 180 g
- 2 Tomatoes≈ $4.67 per kg 150 g
- 3 Onions≈ $1.60 per kg 70 g
- 4 Garlic≈ $10.00 per kg 5 g
- 5 Cilantropack 50 g ≈ $1.20 8 g
- 6 Tomato pastepack 140 g ≈ $1.00 10 g
- 7 Sunflower oil 8 ml
- 8 Paprika 1 g
- 9 Salt 2 g
- 10 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse chicken1 thighs and pat dry with paper towels. Slice onions3 into half-moons, dice tomatoes2, and finely chop garlic4 and cilantro5. Heat a deep skillet over medium heat.
Sear thighs skin-side down for about 4 minutes per side until golden brown.
Add oil and onions3, cooking over medium heat for about 7 minutes until soft and translucent, stirring occasionally.
Stir in tomatoes2 and tomato6 paste, season with salt, paprika, and black pepper. Cover and simmer on low heat for about 35 minutes until the sauce thickens and the chicken1 is tender.
Add garlic4 and cilantro5, stir, and heat through for 1 minute. Serve hot with rice, bread, or lavash.
Tips
- Why it works
- Pat the chicken dry before searing to prevent steam from forming, which keeps the crust crispy and avoids soggy meat. Moisture also lowers the pan temperature, risking uneven cooking.
- Substitutions
- Use 150g canned crushed tomatoes instead of fresh for convenience; omit the paste and add 1 tsp sugar to balance acidity. Replace paprika with ½ tsp chili flakes for heat without color.
- Common mistakes
- Overcooking turns the chicken dry and stringy. Check tenderness by piercing with a fork; it should slide in easily after 30 minutes. Sauce may split if tomatoes aren’t fully softened before adding garlic.
- Storing and reheating
- Stores 4 days in the fridge; reheat in the skillet over low heat with 2 tbsp water for 10 minutes. Freeze the sauce separately for up to 3 months if you won’t use the chicken.
- Serve with
- Pair with warm lavash and a simple cucumber-yogurt salad for a balanced lunch. The sauce also works over mashed potatoes if you’re skipping rice.
In short
- In the planner this dish is cooked for two days: reheat on day two.
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