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Chicken Chakhokhbili in Georgian Style
Instructions
Peel the onion and cut it coarsely into feathers or cubes. In the pot where I am going to cook the meat, I heat a little vegetable oil – you can mix it with butter. Sauté the onion until soft; there is no need to fry it to the point of caramelisation. If it starts to burn, take it off the heat.
While the onion is cooking, I deal with the chicken. Choose how to cut it as you like, but it is preferable to divide the chicken at the joints and cook it in large pieces. I heat a dry frying pan and lay the pieces of meat on it. Attention! The chicken must be cooked only on a dry pan, so as to render out the unwanted fat. I do not fry it until done – I keep it on just until it turns golden on both sides.
I make small cuts in the tomatoes and pour boiling water over them for 30 seconds. After that I put them into ice water for another 1 minute. I remove the skin from the tomatoes and cut them coarsely, like the onion. The skin can be cut off the tomatoes with a very sharp knife.
I lay the chicken on top of the onion. I add the adjika and khmeli-suneli, and I do not forget to add salt and a little pepper.
I put the tomatoes on the chicken and cover with a lid. Chakhokhbili is cooked without any added liquid. The broth forms during stewing, when the tomatoes and chicken give up their juices. I put the pot on low heat and stew for 20 minutes.
I rinse the herbs and chop them. I use the cilantro together with its stems, and from the basil I take only the leaves. I mince the garlic finely with a knife or a press.
When the stewing is finished, I taste the broth for salt and spiciness. If there is not enough acidity from the tomatoes, I add a couple of drops of vinegar. I spread the herbs and garlic over the tomatoes. I let the dish rest under the lid for another 30 minutes.
The readiness of chakhokhbili in Georgian style can be told by the incredible aroma of herbs and chicken in your kitchen. For serving I take a deep plate. First I lay out the vegetables, and on top – the chicken. I pour the broth over it generously. Before serving I garnish the dish with fresh basil or cilantro.Bon appetit!
Tips
- 1
Brown the chicken on a DRY frying pan – to render out the excess fat. This is the classic Georgian technique for the proper taste.
- 2
No added water – the broth forms by itself from the juices of the tomatoes and chicken. This is the "secret" of real chakhokhbili.
- 3
Remove the skin from the tomatoes – a crosswise cut + boiling water + ice water = the skin comes off easily. This will improve the texture of the sauce.
- 4
Garlic and herbs right at the end – let the dish rest for 30 minutes under the lid. This is how the full aroma develops. A similar principle works in other Georgian dishes.
FAQ
Which chicken should I choose? +
For chakhokhbili, a whole chicken divided at the joints into large pieces (legs, breast, wings, back) is the classic choice. A farm or home-raised bird gives a richer taste than a shop-bought broiler. A weight of 1–1.5 kg is optimal. Avoid ready-cut fillets – they fall apart quickly. If you do not have a whole chicken, take 4–5 leg quarters; that is the best compromise. In Georgia a "young cockerel" is often used – the meat is firmer and more aromatic, but it takes longer to cook (2 hours instead of 1.5).
What can replace khmeli-suneli? +
Khmeli-suneli is a Georgian spice blend (blue fenugreek, cilantro, dill, basil, marjoram, celery, parsley, savory, mint, bay leaf, red pepper). Substitutes: Italian herbs (1 tsp) + 0.5 tsp turmeric, a Provençal herb mix + 1/2 tsp ground red pepper, a homemade blend (equal parts dried basil, coriander, savory). Without khmeli-suneli, chakhokhbili loses its characteristic Georgian flavour. You can buy it in specialist shops of Caucasian cuisine or at markets.
How long does chakhokhbili keep? +
In the refrigerator in a closed pot – 3 days. The next day the taste is brighter, as the chicken and tomatoes have fully "exchanged" juices. Reheat over low heat for 10 minutes or in the microwave. You can freeze it (up to 2 months), but fresh herbs are "lost" after thawing – add fresh ones when serving. Chakhokhbili "travels" well in a container – an excellent option for a picnic or for work. The rested dish is tastier than the freshly cooked one.
What to serve it with? +
The classic Georgian serving: with lavash (thin or thick), gomi (corn porridge), rice. With chakhokhbili you must have fresh bread – you dip it into the spicy broth. With wine – Georgian dry red (Saperavi, Mukuzani) or semi-sweet (Khvanchkara, Kindzmarauli). For "meze" – with suluguni cheese, pickled garlic, grilled tomatoes. For a family dinner – with boiled potatoes. And without fail – fresh herbs (cilantro, parsley) on the plate.
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