Ingredients:

• Chicken – 1 kg, cut into pieces
• Garlic – 25 g (about 5-6 cloves), minced
• Onions – 600 g (about 3 medium), finely chopped
• Tomatoes – 1 kg (about 4-5 large), peeled and chopped
• Vegetable oil – 3 tablespoons
• Salt – 1 tablespoon
• Ground black pepper – 1/2 teaspoon
• Utsho suneli – 1 teaspoon (blue fenugreek)
• Suneli hops (khmeli suneli) – 1 tablespoon
• Chili flakes – 1 teaspoon
• Coriander – 1 tablespoon (ground)
• Parsley – 30 g, chopped
• Cilantro – 30 g, chopped
• Basil – 15 g, chopped
• Hot red pepper – 1 small, finely chopped (optional for extra heat)

Step-by-Step Instructions:

Step 1: Prepare the Chicken

1. Cut the Chicken: Start by cutting the chicken into smaller pieces (you can use a whole chicken or pre-cut parts like thighs or drumsticks). Pat the chicken pieces dry with paper towels to ensure a good sear.
2. Season the Chicken: Season the chicken with a bit of salt and ground black pepper, rubbing it into the pieces.

Step 2: Brown the Chicken

1. Heat the Oil: In a large heavy-bottomed pot or deep skillet, heat 3 tablespoons of vegetable oil over medium-high heat.
2. Sear the Chicken: Add the chicken pieces to the pot and brown them on all sides for about 5-7 minutes. Don’t worry about cooking them through at this stage; you’re just looking for a nice golden color. Once browned, remove the chicken and set it aside.

Step 3: Cook the Onions and Garlic

1. Sauté the Onions: In the same pot, add the chopped onions. Sauté them in the remaining oil and chicken drippings over medium heat, stirring frequently. Cook the onions for 10-12 minutes until they become soft and golden.
2. Add Garlic: Once the onions are soft, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning the garlic.

Step 4: Add Tomatoes and Spices

1. Prepare the Tomatoes: If you’re using fresh tomatoes, peel them by blanching them in boiling water for 30 seconds, then transfer to cold water. The skins should peel off easily. Chop the peeled tomatoes into small chunks.
2. Add the Tomatoes: Stir the chopped tomatoes into the onion and garlic mixture. Cook for about 5-7 minutes, allowing the tomatoes to break down and form a sauce.
3. Add the Spices: Stir in the 1 tablespoon of suneli hops (khmeli suneli), 1 teaspoon of utsho suneli (blue fenugreek), 1 teaspoon of chili flakes, 1 tablespoon of ground coriander, and 1 tablespoon of salt. Mix well to combine all the spices with the tomato sauce.

Step 5: Simmer the Chicken

1. Return the Chicken to the Pot: Once the tomato mixture has thickened slightly, return the browned chicken pieces to the pot. Stir to coat the chicken with the sauce.
2. Add Water: Pour in about 100 ml of water to ensure the chicken simmers in a flavorful broth. Cover the pot with a lid and let the chicken simmer over low heat for 30-40 minutes, or until the chicken is tender and fully cooked.

Step 6: Add Fresh Herbs

1. Chop the Fresh Herbs: While the chicken is simmering, chop the fresh parsley, cilantro, and basil.
2. Finish with Fresh Herbs: After the chicken has cooked, stir in the fresh herbs and the finely chopped hot red pepper if using. Allow the herbs to cook with the stew for 3-5 minutes to release their flavors.

Step 7: Serve

1. Taste and Adjust Seasoning: Before serving, taste the stew and adjust the seasoning with more salt, pepper, or chili flakes if needed.
2. Serve Hot: Serve the Chakhokhbili hot with crusty bread, rice, or mashed potatoes. Garnish with extra fresh herbs if desired.

Cooking Tips:

• Peeled Tomatoes: Peeling the tomatoes helps to create a smoother sauce. If you’re short on time, you can substitute with canned diced tomatoes (use 800 g).
• Spice Level: Adjust the amount of chili flakes and hot pepper based on your heat preference. For a mild dish, skip the hot pepper altogether.
• Simmer Time: Letting the chicken simmer on low heat ensures it absorbs all the flavors from the sauce and herbs, making it tender and juicy.
• Herbs: Fresh herbs like parsley, cilantro, and basil add brightness to the dish, but you can use only one or two if you prefer.

Storage:

• Refrigeration: Store any leftover Chakhokhbili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
• Freezing: You can freeze this dish in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Facts (Per Serving, Based on 6 Servings):

• Calories: 350-400 kcal
• Protein: 30-35 g
• Fat: 18-22 g
• Carbohydrates: 12-15 g
• Fiber: 3-4 g
• Sodium: 800-900 mg

This chicken stew is packed with protein and fiber from the vegetables and is a relatively healthy, balanced meal. The combination of fresh herbs and spices also offers a range of antioxidants and nutrients.

Frequently Asked Questions (FAQs):

1. Can I use chicken thighs or drumsticks instead of a whole chicken? Yes, chicken thighs and drumsticks are perfect for this dish as they remain juicy and tender after cooking. You can also use boneless chicken if you prefer.

2. What is Utsho Suneli? Utsho suneli is blue fenugreek, a spice commonly used in Georgian cuisine. It has a slightly bitter, nutty flavor. If you can’t find it, you can substitute with regular fenugreek or simply omit it.

3. Can I make this dish in advance? Yes! This dish actually tastes better the next day as the flavors have more time to meld together. Just reheat it gently on the stovetop before serving.

4. What can I serve with Chakhokhbili? Chakhokhbili pairs well with rice, potatoes, or a fresh salad. You can also serve it with crusty bread to soak up the delicious sauce.

5. Can I make this dish spicier? If you enjoy a lot of heat, feel free to add more chili flakes or an additional hot pepper to the stew. Be cautious with the amount of chili, as it can overpower the other flavors.

Conclusion:

Chakhokhbili, the Georgian chicken stew, is a delicious and aromatic dish that combines tender chicken with a flavorful sauce made from fresh tomatoes, onions, garlic, and a blend of traditional spices. The addition of fresh herbs like parsley, cilantro, and basil brings a refreshing brightness to the rich, savory stew. This comforting dish is perfect for family meals or special occasions, as it is both hearty and easy to prepare. Whether you serve it with rice, potatoes, or bread, this stew will impress your guests with its deep, satisfying flavors. Enjoy the taste of Georgia with this timeless and tasty recipe!