Name: Chakhokhbili: Georgian Chicken with Tomatoes & Herbs Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Georgian
Ingredients: 4 chicken leg quarters (legs separated from thighs, skins and bones intact); 1 medium yellow onion, diced; 4-6 cloves garlic, finely minced; 1 can whole peeled tomatoes, lightly crushed with hands; 10 g (¼ cup) fresh cilantro, finely chopped; 1 tbsp red adjika paste (a spicy Georgian chili and garlic condiment); 2 tsp tomato paste; Salt and pepper, to taste; 1 tbsp neutral oil (for cooking)

Jump to Recipe· 4.8 from 10 reviews

If you have a craving for something hearty, comforting, and uniquely flavorful, you absolutely must try Chakhokhbili: Georgian Chicken with Tomatoes & Herbs. This traditional Georgian dish showcases tender chicken simmered in a luscious sauce of fresh tomatoes, garlic, and fragrant herbs, all brought together with a hint of spicy adjika paste. From the first bite, you’ll be swept away by the perfect balance of savory, tangy, and aromatic notes. It’s a dish that feels like a warm embrace, perfect for sharing with loved ones and creating memorable meals around the table.

Chakhokhbili: Georgian Chicken with Tomatoes & Herbs Recipe - Recipe Image

Ingredients You’ll Need

What makes Chakhokhbili: Georgian Chicken with Tomatoes & Herbs so special is how a handful of simple, rustic ingredients come together to create complex and satisfying flavors. Each component plays a crucial role — from the juicy chicken leg quarters providing the succulent base to the fresh herbs adding vibrant brightness.

Chicken leg quarters: Using skin-on, bone-in legs keeps the meat juicy and richly flavored as it simmers.
Yellow onion: Adds natural sweetness and depth when gently softened.
Red adjika paste: A spicy Georgian condiment that brings warmth and a hint of smokiness; it’s essential for authentic flavor.
Tomato paste: Intensifies the tomato flavor and gives the sauce a beautiful, rich color.
Garlic cloves: Finely minced for just the right punch of aromatic sharpness.
Canned whole peeled tomatoes: Crushed by hand to preserve their freshness and tang.
Fresh cilantro: Finely chopped to add a bright, herbal finish that lifts the dish.

How to Make Chakhokhbili: Georgian Chicken with Tomatoes & Herbs

Step 1: Brown the Chicken to Lock in Juices

Begin by patting your chicken dry and seasoning it generously with salt and pepper. Heat a tablespoon of neutral oil in a large Dutch oven over medium heat until shimmering. Lay half the chicken pieces skin side down, allowing them to brown deeply for about 4 to 6 minutes per side. The golden crust you develop here creates incredible flavor and helps keep the meat moist as it cooks later. Remove and set aside, then repeat with the remaining chicken.

Step 2: Build the Flavor Base with Onions and Spices

Remove all but two tablespoons of the rendered chicken fat from the pot. Add your diced onions with a pinch of salt to encourage them to sweat gently and soften without browning, usually around 5 to 7 minutes. Scrape up any caramelized bits left from the chicken — this is pure flavor magic. Next, stir in the adjika paste and tomato paste, cooking until the mixture becomes fragrant and the tomato paste darkens slightly, about 2 minutes. Add your minced garlic last, cooking just until it releases its aroma, about 30 seconds.

Step 3: Simmer the Chicken Gently in Tomato Sauce

Add the crushed canned tomatoes along with their juices and mix everything together. Nestle the browned chicken thighs and legs back into the pot, skin side up, along with any juices that have accumulated on the plate. Lower the heat to medium-low, cover the pot, and let it simmer slowly for about 45 minutes. This gentle cooking allows the chicken to become fork-tender while the sauce thickens into a rich, deeply flavored concoction.

Step 4: Finish with Fresh Herbs for Brightness

Once the chicken is tender, remove the pieces and stir fresh chopped cilantro into the pot. Let the sauce cook for five more minutes to marry the flavors and adjust the seasoning with a pinch more salt if needed. Serve the chicken with plenty of the luscious tomato and herb sauce spooned generously over the top – every bite is bursting with warmth and zest.

How to Serve Chakhokhbili: Georgian Chicken with Tomatoes & Herbs

Garnishes

A scattering of freshly chopped cilantro or parsley on top brightens the dish beautifully, adding a fresh contrast to the rich sauce. You can also drizzle a little extra virgin olive oil for silkiness and sprinkle some crushed red pepper flakes if you like a touch more heat.

Side Dishes

This dish begs to be served with fluffy steamed rice or crusty bread to soak up every last drop of the flavorful sauce. Creamy mashed potatoes or buttery polenta also pair wonderfully, adding an indulgent softness that complements the bold chicken.

Creative Ways to Present

For a rustic feast vibe, serve the chicken family-style in the Dutch oven right at the table. Alternatively, plate each portion thoughtfully with a mound of rice and garnish with lemon wedges to add a bright citrus twist that cuts through the richness.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep well in the fridge for up to three days and tastes even better the next day as the flavors continue to meld.

Freezing

To freeze, portion the chicken and sauce into freezer-safe containers or bags, making sure to leave some headspace. Frozen Chakhokhbili: Georgian Chicken with Tomatoes & Herbs will hold its quality for up to three months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftovers on the stovetop over low heat, stirring occasionally to prevent sticking. Alternatively, microwave in short bursts, covering to retain moisture. Add a splash of water or broth if the sauce seems too thick.

FAQs

What is adjika paste and can I substitute it?

Adjika is a spicy, aromatic Georgian paste made with red peppers, garlic, herbs, and spices. If you can’t find it, try using a mix of smoked paprika and chili paste or a mild harissa to add a similar smoky heat.

Can I use chicken breasts instead of leg quarters?

Chicken thighs and legs are preferred for this dish because they stay moist and flavorful during the slow simmer. Breasts can dry out, but if you prefer them, cook for a shorter time and keep an eye on moisture.

Is fresh cilantro necessary, or can I use dried herbs?

Fresh cilantro provides a bright, citrusy lift that’s hard to replicate with dried herbs. If you must substitute, use fresh flat-leaf parsley and add it right before serving.

Can I make this dish spicy?

Absolutely! Increase the amount of adjika paste or add freshly chopped chili peppers during cooking to adjust the heat level to your taste.

Final Thoughts

If you’re searching for a meal that feels like a flavorful journey to the heart of Georgia, this Chakhokhbili: Georgian Chicken with Tomatoes & Herbs is absolutely your go-to. It’s comforting, vibrant, and surprisingly simple to prepare, making it a perfect dish for both weeknight dinners and special occasions. I hope you enjoy making it just as much as eating it!