This chakhokhbili recipe is a recipe for chicken stew with a rich tomato sauce that has deep roots in Georgian cuisine. There’s nothing like a hearty, home-cooked Georgian meal to warm your heart and belly. Originally made with “khokhobi”, meaning pheasant, it is now commonly prepared with chicken.

Chakhokhbili Recipe - Hearty Georgian Stew

I don’t know about you, but I am a sucker for any dish that stirs nostalgia in my soul, and that is precisely what the Chakhokhbili – Georgian chicken stew in rich tomato sauce – does.

Try my delicious easy beef kholodets recipe for more traditional flavours.

Why You’ll Love this Georgian Chakhokhbili Recipe

It’s a life-changing recipe; here’s why:

Rich comforting flavours: This Georgian stew offers deep, rich flavors from the tomatoes, onions, and spices, creating a comforting and satisfying meal.
Easy to prepare: Simple steps and common ingredients make this chakhokhbili dish easy to prepare, perfect for busy weeknights or lazy weekends.
Nutritious & filling: This recipe is packed with protein from the chicken and vitamins from the fresh vegetables. This Georgian chakhokhbili is a hearty, nutritious option that leaves you feeling full and happy. Why your body needs protein
Cultural experience: Enjoying chakhokhbili offers a taste of Georgian culinary heritage, bringing a bit of cultural richness to your dining table.
Versatile serving options: Serve it with rice, potatoes, or a slice of crusty bread to soak up the delicious sauce. Chakhokhbili is versatile and pairs well with various sides.

Georgian Chakhokhbili Ingredients and Substitutions

Everything you’ll need for this Georgian chakhokhbili:

Chicken: I use the whole chicken for this dish, offering a variety of meat so everyone gets their favorite piece without any arguments. I would cut the chicken into pieces if you use the whole bird. You can use chicken breasts for the chakhokhbili, but I would suggest adding butter to the sauce; otherwise, it may be too dry. If it is red meat that you are after, then by all means, substitute it for lamb or lean beef. That is what makes this Georgian dish a cultural ambassador of sorts, it is versatile without compromising on the richness of the saucy flavours.
Tomatoes: If you use fresh tomatoes for this Georgian chakhokhbili, then remove the skin first. Canned tomatoes are absolutely fine too and if this is your choice then I would go with plum tomatoes.
Onion & garlic: These are traditional components of the chakhokhbili and I would not deviate from these ingredients.
Herbs & spices: Chakhokhbili requires parsley, savory, cilantro, basil, paprika, and garlic. Optional additions include dill, mint, tarragon, and dry spices like coriander seeds and Imeretian saffron. These combinations create regional variations so you can play around and decide what works best for you.

The traditional Georgian spice mix, Khmeli Suneli, is also popular. It typically contains ground coriander seed, celery seed, dried basil, dill, parsley, blue fenugreek, bay leaf, mint, and marigold. Like Indian garam masala, there’s no fixed recipe, and it can be homemade or found in most Eastern European shops.

Top Tips To The Best Georgian Chakhokhbili Recipe

I want you to feel confident making this dish, here’s how:

Fry the chicken first: Start by frying the chicken in a pan without any added fat. You heard me: no oil needed!
Quick-fry onions: Add onions to the pan and fry them quickly in the leftover juices from the chicken.
Stew in sauce: Stew the chicken in a rich tomato and veggie sauce with herbs and spices. It does not require additional water as the chicken cooks perfectly in the vegetable juices.

One pot cooking: Use a deep cast iron pot, casserole dish, stew dish, or even a multicooker for effortless cooking.

Make Ahead and Storage Instructions

This Georgian Chakhokhbili can be made ahead and will store well in the fridge for three days. In fact, my family always says that it tastes better the day after I’ve cooked it and I think I have to agree.