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Wine with food: Georgian Chakhokhbili chicken stew alongside a glass of Mukuzani red wine.

Chakhokhbili (chicken ragout in a spicy tomato sauce)

Chakhokhbili is a centerpiece of everyday Georgian cuisine and is famous for its succulent texture and the deep flavor of the tomato sauce. In this recipe, the chicken is traditionally dry roasted before being slowly braised with an abundance of fresh tomatoes, onions and peppers. The special feature is the generous use of fresh coriander, basil and parsley at the end of the cooking time, which gives the ragout its characteristic freshness. This dish is healthy, aromatic and easy to prepare. Pair it with a strong Mukuzani or an elegant Rioja to enjoy an authentic piece of Caucasian cuisine that will delight you with its hearty spiciness and fruity depth.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main course, Ragout
Cuisine Georgian
Servings 2 Servings
Calories 460 kcal

Cooking utensils

  • 1 Large frying pan or casserole with lid
  • 1 Knife
  • 1 Cutting board
  • 1 Stirring spoon

Ingredients
  

  • 500 g Chicken thighs Trimmed, with skin, cut into pieces
  • 4 large ripe tomatoes skinned and diced
  • 2 red onions cut into half rings
  • 1 red bell pepper diced
  • 2 Garlic cloves finely chopped
  • 1 tablespoon tomato paste
  • 1/2 bunch of fresh coriander
  • 1/2 bunch of fresh basil
  • 1/2 bunch of parsley
  • 1 TL Utskho Suneli Blue fenugreek
  • 1/2 teaspoon chili flakes
  • Salt and black pepper
  • 50 ml Water if required

Preparation
 

PREPARATION:

  • Cut the chicken into bite-sized pieces.
  • Briefly scald the tomatoes with boiling water, peel and dice.
  • Prepare the onions and peppers.
  • Wash, dry and finely chop the fresh herbs.
  • Prepare the garlic.

COOKING STEPS:

  • Heat a heavy frying pan without fat.
  • Fry the chicken pieces on the skin side.
  • Turn the meat until it is golden brown all over.
  • Add the onion rings to the meat and fry until translucent.
  • Add the diced bell pepper and fry briefly.
  • Stir in the tomato purée and fry lightly.
  • Add the diced tomatoes and garlic.
  • Season with utskho suneli, chili, salt and pepper.
  • Put the lid on and simmer over a low heat for approx. 25 minutes.
  • If the sauce becomes too thick, add a little water.

DIRECTIONS:

  • Remove the pan from the heat.
  • Stir the entire amount of fresh herbs into the ragout.
  • Leave to infuse for 2 minutes so that the herbs release their aroma.
  • Serve the chakhokhbili in deep plates.
  • Decorate with a few additional herbs.
  • Serve hot, ideally with Georgian bread or rice.

SUPPLEMENTS:

  • Georgian flatbread (puri)
  • Steamed basmati rice
  • Fresh cucumber salad with dill

Nutritional values per portion

Calories: 460kcalCarbohydrates: 14gProtein: 38gFat: 28g
Keyword Caucasus, Chakhokhbili, Chicken, Coriander, Georgia, Mukuzani, Poultry, Stew, Tomato sauce, Wine with food
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