Chicken chakhokhbili: quick georgian chicken recipe in a skillet

Chakhokhbili is one of the most famous and incredibly delicious dishes of Georgian cuisine. This aromatic, hearty, and nutritious poultry stew takes its name from the Georgian word «khokhobi», meaning «pheasant». Originally, chakhokhbili was made exclusively with wild pheasant, but today it is most commonly prepared with chicken.

For those who do not want to spend hours at the stove, this easy chicken chakhokhbili recipe in a skillet is an ideal choice. It requires minimal effort, little time, and no special culinary skills.

This delicious Georgian chicken stew contains chili pepper, which not only adds a pleasant spicy kick but also provides a number of beneficial properties. Its main active compound, capsaicin, may support metabolism, immune function, and the body’s natural fluid balance. Chili peppers also contain minerals such as calcium and potassium, which are important for healthy bones, cartilage, hair, eyelashes, and tooth enamel, as well as iron, which is essential for transporting oxygen throughout the body.

CraftOil offers an excellent and regularly expanding selection of products, including cold-pressed oils, nuts, grains, flours, organic spices, and seasonings. Our catalog always includes hot chili peppers that are quality-certified, stored under optimal conditions, and packed in convenient plastic containers on the very day your order is placed.

To learn more about our products, simply send us an inquiry through our website.

Ingredients

To make a hearty and aromatic chicken chakhokhbili (2 servings), you will need:

• 250 g chicken (chicken legs, thighs, or fillet);
• 2 medium onions;
• 1 large tomato (preferably a meaty variety);
• 1 bell pepper;
• 1 garlic clove;
• ½ tablespoon butter;
• ½ teaspoon khmeli-suneli;
• ½ teaspoon hot chili pepper;
• 1 teaspoon salt;
• 5–6 sprigs of parsley, for garnish;

Step-by-step instructions

First, prepare the ingredients. Mix the salt with the hot chili pepper and khmeli-suneli Georgian seasoning. Wash the chicken thoroughly and pat it dry with a clean kitchen towel. Rub the chicken with the spice mixture and leave it to marinate for about 20 minutes.

Meanwhile, peel the onion and garlic and finely chop them. Sauté them in butter until they become golden and fragrant.

Wash the bell pepper, remove the seeds and stem, and cut it in half. Set one half aside and cut the other half into strips or small cubes.

Rinse the tomato and pour boiling water over it. Peel off the skin, then mash the tomato flesh with a fork.

Wash the parsley under running water and finely chop it.

Place the marinated chicken into the skillet with the sautéed onion and garlic. Fry for 10–12 minutes on each side, until the chicken is nicely browned.

Next, add the bell pepper and mashed tomato. Stir everything together, cover the skillet with a lid, and simmer over very low heat for approximately 30 minutes.

When serving, sprinkle the chicken chakhokhbili with chopped fresh parsley.

Notes:

For a richer and more authentic flavor, you can replace regular table salt with Svan salt or Adyghe salt. Both varieties, along with many other spices and seasonings, are available in the catalog of the Ukrainian online store CraftOil.

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