Chakhokhbili
Chakhokhbili is a flavorful Georgian chicken stew braised with tomatoes and onions, capturing the essence of traditional cuisine.
Contents (2 sections)▾
Ingredients
- 1 kg chicken thighs/legs (bone-in)
- 500 g ripe tomatoes, chopped
- 300 g onions, finely sliced
- 1 tbsp coriander, chopped
- 1 tsp blue fenugreek
- Salt, to taste
- Black pepper, to taste
- 2 tbsp vegetable oil
Steps
Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté for 5 minutes until they become translucent. This step builds the base flavor.
Add the chicken thighs/legs to the pot, season with salt and black pepper, and brown them on all sides for about 10 minutes. This technique locks in the juices.
Stir in the chopped tomatoes, blue fenugreek, and coriander. Mix well to combine all ingredients and cover the pot with a lid. Cook on low heat for 15 minutes, allowing the chicken to braise in its own juices.
After 15 minutes, check the chicken for doneness. If the sauce appears too thick, add a splash of water, but generally, the tomatoes and onions will provide sufficient moisture.
Why this works
Braising without added liquid is a technique that relies on the natural moisture released by the tomatoes and onions during the cooking process. When the chicken is browned first, it creates a flavorful base, sealing in the juices. The tomatoes break down and combine with the onions to form a rich sauce, making it unnecessary to add extra liquid. If the mixture seems too dry, a small amount of water can be added to prevent burning. This method not only enhances the depth of flavor but also results in tender chicken that absorbs the aromatic qualities of the herbs and spices. The key is to maintain a low heat, allowing the ingredients to meld beautifully over time. Mastering this technique is essential for achieving a successful Chakhokhbili, ensuring that your stew is both hearty and rich without being watery or bland.
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