Chakhokhbili Recipe: Georgian Chicken Stew with Tomatoes

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice maintains flavor without alcohol, while white wine is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

bay leaves

💰Cheaper: dried thyme

Dried thyme can mimic the flavor profile at a lower cost.

Separate the chicken leg quarters into thighs and legs using a sharp knife.

Pat the chicken dry with paper towels and season each side generously with salt and pepper.

Finely mince one medium yellow onion.

Dice a bunch of fresh cilantro.

Pour a can of whole peeled tomatoes into a small bowl and crush them by hand.

Heat vegetable oil in a large Dutch oven over medium heat.

Add the chicken to the pot and brown on one side for about 4-6 minutes until golden and crisp.

Flip the chicken and repeat on the other side, then remove from the pot and set aside.

Add the diced onion to the pot with a pinch of salt and sweat until softened and translucent, about 5 minutes.

Add tomato paste and adjika paste, cooking until fragrant and the tomato paste darkens, about 2 minutes.

Crush in a couple of cloves of garlic and cook for another 30 seconds until fragrant.

Add the crushed tomatoes and stir until combined and bubbling.

Return the chicken and any accumulated juices back to the pot, cover, and cook on medium-low for about 45 minutes.

Remove the chicken from the pot, stir in chopped cilantro, and adjust seasoning if needed.

Serve the chicken in a dish and pour the sauce over it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary