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Overview

Chakhokhbili

Chakhokhbili, Georgian Chicken Stew, Chakokhbili

This chakhokhbili recipe browns chicken thighs, then braises them slowly in crushed tomatoes, onions, peppers and garlic until the meat falls off the bone and the sauce turns rich and sweet. It is Georgia's everyday chicken stew, loaded with fresh coriander at the end. One serving is about 494 g.

Chakhokhbili was first made with pheasant — the Georgian word khokhobi means pheasant — and the dish was a hunter's stew of wild birds braised in tomatoes and herbs. As pheasant grew scarce, chicken took its place, and the name stayed. The stew is now one of the most cooked dishes in Georgia, made in homes and restaurants alike, and the fresh coriander stirred in at the end is what marks it out as Georgian rather than just another tomato chicken stew.

Pairs well with: Lavash bread, rice & fresh coriander

Provenance

Georgia flag Georgia

Georgian Heritage

Nordic & European

Time Dedication

1h 10m

20m prep • 50m cook

Batch Yield

4 Servings

510 kcal per serving

1 serving ≈ 494 g

Technical Skill

Intermediate

Medium (One Pot)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Hearty Midday Main

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

High Protein Occasions: Family dinners, weekday suppers, festive tables, supra feasts Cost: Medium — about $4–5 per serving at home
Tags: Chicken Vegetables Savory Herby High-protein Braised
A glass dish of chakhokhbili, chicken stewed in tomato sauce with peppers and fresh coriander

Georgian Heritage

Photo: Georgian Recipes, CC BY 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Medium — about $4–5 per serving at home (USD)

Made the traditional way: chicken browned well first, onions and peppers softened in the same pot, braised low and slow in tomato until spoon-tender, coriander stirred in last.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 1h 10m
P

Prep Stage: Cut the Chicken & Vegetables

20 Mins • Chopping

Cut the chicken thighs into large chunks and season them well. Slice the onions and peppers, dice the fresh tomatoes, chop the garlic and coriander, and measure out the crushed tomatoes, tomato paste, stock and oil before the pan goes on the heat.

Maestro Tip: Large chicken pieces stay juicy through a long braise — small pieces dry out.

  1. 1

    Brown the Chicken

    12 Mins Medium-high heat, ~190°C (375°F)

    Heat the oil in a large, heavy pot over medium-high heat and brown the chicken pieces in batches for about 10 minutes until golden on all sides. Lift them out and keep warm; do not crowd the pan.

    Browning in batches keeps the pan hot, so the chicken sears instead of steaming.

    Done when: Deep golden pieces with a crisp crust, juices running clear.

  2. 2

    Soften the Onions & Peppers

    8 Mins Medium heat, ~175°C (350°F)

    Turn the heat to medium and cook the sliced onions and peppers in the same pot for 6 to 8 minutes until soft and sweet, scraping up the browned bits from the chicken. Add the garlic and tomato paste and cook for 1 minute more.

    The browned bits on the bottom of the pot are pure flavour — scrape them up into the sauce.

    Done when: Onions soft and golden, peppers wilted, paste darkened and fragrant.

  3. 3

    Build the Sauce

    5 Mins Medium heat, ~175°C (350°F)

    Pour in the crushed tomatoes, diced fresh tomatoes and chicken stock, and stir well. Season with salt and a little black pepper, and bring the sauce to a gentle simmer.

    Taste the sauce now — it should be bright and a little sharp; the long braise will sweeten it.

    Done when: A thick, ruby-red sauce, bubbling gently.

  4. 4

    Braise Until Tender

    35 Mins Low heat, ~95°C (200°F)

    Return the chicken to the pot, spooning sauce over the pieces, then cover and braise on the lowest heat for 30 to 35 minutes until the chicken is spoon-tender and cooked right through to 74°C (165°F).

    A low, slow braise is what makes the chicken fall apart — rushing it on high heat toughens it.

    Done when: Chicken tender enough to cut with a spoon, centres at 74°C (165°F).

  5. 5

    Rest & Season

    5 Mins No heat

    Take the pot off the heat and rest for 5 minutes so the sauce settles. Taste and add salt, pepper or a pinch of sugar if the tomatoes are sharp.

    A pinch of sugar is only for sharp tomatoes — good tomatoes need none.

    Done when: A rich, glossy sauce, balanced and ready.

  6. 6

    Finish with Coriander

    2 Mins No heat

    Stir in most of the chopped coriander just before serving, and scatter the rest over the top. Serve hot with lavash or rice.

    Coriander goes in last so it stays bright green and fragrant instead of wilting away.

    Done when: A steaming stew flecked with bright green coriander.

Finishing Touches & Plating

Serve the chakhokhbili hot in deep bowls with warm lavash for scooping up the sauce, and put extra coriander and a tomato salad on the table.

Nutritional Physiology & Benefits

Nutrition

Energy

510

kcal / serving

Protein

53g

Complete AA

Carbs

19g

Complex

Fats

24g

Healthy

Per serving (4 servings · 1 serving ≈ 494 g)
Energy510 kcal
Protein53 g
Carbohydrates19 g
Fat24 g
Fibre4.6 g
Sugar9.8 g
Sodium916 mg
Per 100g
Energy103 kcal
Protein10.6 g
Carbohydrates3.9 g
Fat4.9 g
Fibre0.9 g
Sugar2 g
Sodium185 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Chicken supplies vitamin B12, niacin and selenium, tomatoes add vitamin C and lycopene, and the peppers add vitamin A and vitamin C. All nutrition values are estimated.

High Protein

About 52.5 g of protein per serving comes from the chicken, making this a genuinely filling dinner.

Lycopene from Tomatoes

Cooked tomatoes are a useful source of lycopene, and the long braise releases more of it into the sauce.

Vitamin C & Selenium

Peppers and tomatoes supply vitamin C, and the chicken adds selenium and niacin for normal energy metabolism.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Lavash Bread

Soft lavash is the classic partner — it scoops up the tomato sauce and turns the stew into a complete, satisfying meal.

Steamed Rice

Plain steamed rice soaks up the sauce and gives the plate a mild, starchy base that lets the chicken stay the star.

Vegetables

Tomato & Cucumber Salad

A fresh salad of tomato, cucumber and onion with a little oil gives the plate a cool, sharp contrast to the hot stew.

Drinks

Georgian Red Wine

A glass of Georgian red wine, such as Saperavi, matches the rich tomato sauce and the herbs in the stew.

Complete menu

Start with a tomato and cucumber salad, serve the chakhokhbili hot with lavash and rice, and finish with Georgian red wine and fruit.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Extra Oil or Butter

The stew already carries oil from browning the chicken, so adding more fat pushes one serving higher in energy without adding flavour. This is general food information, not medical advice.

Very Salty Sides

One serving carries about 916 mg sodium, so pairing the stew with other very salty foods such as cured meats can push one meal far above a comfortable sodium level. This is general food information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying dinner — about 52.5 g protein per serving, best eaten hot and in the stated 494 g portion.
  • ChildrenChildren usually love the mild tomato sauce; the chicken is soft and easy to eat, but keep the chilli out for little ones.
  • ElderlySoft, moist and easy to chew, with gentle flavours; serve a modest bowl and go light on the salt.
  • Pregnant womenFine as an occasional dinner; the chicken and vegetables are well tolerated, but make sure the chicken is cooked right through to 74°C (165°F).
  • Breastfeeding womenA comforting, energy-rich dinner; the protein and B vitamins support recovery, but one serving is enough. Keep the portion to one bowl and eat it freshly cooked.
  • AthletesGood post-training fuel with protein for recovery — pair with rice rather than extra bread.
  • Weight gainEnergy-rich and easy to eat in large amounts, so it suits weight gain when served with rice and lavash.
  • Weight lossFilling and moderate at 510 kcal a serving; keep to one bowl, skip extra bread, and fill half the plate with salad.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesTomatoes and peppers are low in carbohydrate, so this is a gentle dish for blood sugar; keep the rice portion modest. Ask your clinician about portions.
  • High blood pressureOne serving carries about 916 mg sodium, so keep other salty foods out of the same meal and do not add extra salt at the table. Ask your clinician about portions.
  • Kidney diseaseChicken is high in protein, which matters for some kidney diets; portions should stay modest. Ask your clinician about portions.
  • GoutChicken is moderate in purines, so keep to one modest serving if gout is a concern. Ask your clinician about portions.
  • Stomach issuesTomatoes and peppers can bother a sensitive stomach; eat slowly, take a smaller bowl, and skip the chilli if it troubles you. Ask your clinician about portions.
  • Cardiovascular diseaseChicken thighs carry more fat than breast, so one modest serving with a big salad is a better balance than a second helping. Ask your clinician about portions.
  • Fatty liverModerate in fat and energy, so it fits well; keep the oil to the stated amount. Ask your clinician about portions.
  • Food allergiesContains no major allergens as written, but check the stock label for celery or gluten. People with nightshade sensitivity should note the tomatoes and peppers. Ask your clinician about safe alternatives.
  • Special therapeutic dietsSuitable for many therapeutic diets with portion control; a version with skinless chicken breast is lighter and should be discussed with a clinician.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool quickly and store in an airtight container in the fridge.
In the fridge
Chakhokhbili keeps 3 days in the fridge at 4°C (40°F) or below; it tastes better the next day.
In the freezer
Up to 3 months; portion into freezer containers with the sauce.
How to reheat
Reheat gently in a pan over low heat until steaming hot throughout, to 74°C (165°F); add a splash of water if the sauce thickens.
Freezing recommended
Yes — it freezes well and the flavours deepen on reheating.
Signs it has spoiled
Sour smell, slimy surface, or sauce that has separated and smells off.

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