Chakhokhbili (Georgian Tomato-Herb Chicken)

A traditional Georgian stew cooked gently in tomato juices with minimal added fat, delivering a high-protein dish packed with fresh herbs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (1.75 lbs) boneless, skinless chicken thighs, cut into bite-sized pieces · 1152 kcal in the whole recipe
• 3 medium yellow onions, thinly sliced (330 g / 11.6 oz) · 132 kcal in the whole recipe
• 1 red bell pepper, sliced (120 g / 4.2 oz) · 37 kcal in the whole recipe
• 4 medium tomatoes, peeled and diced (520 g / 1.1 lbs) · 94 kcal in the whole recipe
• 2 tbsp tomato paste (34 g) · 33 kcal in the whole recipe
• 4 cloves garlic, minced (16 g) · 24 kcal in the whole recipe
• 1 tbsp olive oil (13 g) · 115 kcal in the whole recipe
• 1 bunch fresh cilantro, chopped (30 g) · 7 kcal in the whole recipe
• 1/2 bunch fresh basil, chopped (20 g) · 5 kcal in the whole recipe
• 1 tsp khmeli-suneli spice blend, 1 tsp red pepper flakes, salt and black pepper

Method

1. Sauté the chicken thigh pieces with olive oil in a deep pan or Dutch oven over medium-high heat for 7-8 minutes until lightly browned.

   

2. Add sliced onions and red bell pepper, and cook over medium-low heat for 6-7 minutes until soft and translucent.

   

3. Stir in minced garlic, tomato paste, diced tomatoes, khmeli-suneli blend, red pepper flakes, salt, and black pepper.

   

4. Cover with a lid and simmer gently on low heat (around 325°F / 160°C) for 20 minutes until chicken is tender and sauce thickens.

   

5. Remove from heat, mix in fresh cilantro and basil, keep covered for 5 minutes to infuse, and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.