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This hearty Georgian chicken dish, Chakhokhbili, brings together tender chicken simmered in a rich tomato sauce infused with garlic, fresh herbs, and a spicy hint of adjika paste. Its melding of savory and tangy flavors delivers a comforting meal that feels like a warm embrace. Perfect for sharing with family or friends, this recipe showcases how simple ingredients can create something truly special.
I first made this during a chilly weekend and instantly fell in love with the balance of spicy, tangy, and aromatic notes. Now it’s a favorite whenever I want something both comforting and a little adventurous.
Ingredients
- Chicken leg quarters: skin-on and bone-in for juicy, rich flavor
- Yellow onion: gently softened for natural sweetness that deepens the sauce
- Red adjika paste: a spicy Georgian condiment essential for authentic smoky heat. Look for good quality or homemade if you can find it
- Tomato paste: brightens and thickens the sauce with concentrated tomato flavor
- Garlic cloves: minced finely to infuse the sauce with aromatic sharpness
- Canned whole peeled tomatoes: crushed by hand to keep a fresh, tangy texture in the sauce
- Fresh cilantro: chopped last to add a fresh herbal finish that lifts the dish. Use vibrant green cilantro for best taste
Step-by-Step Instructions
- Brown the Chicken to Lock in Juices:
- Pat the chicken dry and season well with salt and pepper. Heat a tablespoon of neutral oil in a large Dutch oven over medium heat until shimmering. Place half the pieces skin side down and cook for about 4 to 6 minutes each side until golden brown. This step develops rich flavor and seals in moisture. Remove and repeat with remaining chicken pieces.
- Build the Flavor Base with Onions and Spices:
- Leave two tablespoons of rendered chicken fat and discard the rest. Add diced onions with a pinch of salt and cook gently over medium heat for 5 to 7 minutes until softened and translucent, avoiding browning. Scrape up any browned bits stuck to the pot as they add depth. Stir in adjika paste and tomato paste and cook for 2 minutes until fragrant and the tomato paste darkens slightly. Add minced garlic stirring for about 30 seconds until aromatic.
- Simmer the Chicken Gently in Tomato Sauce:
- Add the crushed canned tomatoes with their juice and stir to combine. Nestle the browned chicken pieces skin side up into the sauce along with any juices on the plate. Reduce heat to medium-low, cover the pot and let it simmer gently for about 45 minutes. The chicken will become tender and the sauce thickens into a rich, flavorful base.
- Finish with Fresh Herbs for Brightness:
- Remove chicken and stir fresh chopped cilantro into the sauce. Let it cook for another five minutes to marry the flavors. Taste and adjust seasoning with a little salt if needed. Serve chicken topped generously with the tomato and herb sauce for a warm, aromatic meal.
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Fresh cilantro is my favorite part of this dish because it brings a burst of brightness that perfectly balances the rich tomato sauce. I vividly remember serving this to guests who couldn’t stop smelling the fragrant herbs as it cooked, turning a simple dinner into a memorable evening.
Storage tips
After cooking, allow the dish to cool completely before transferring to an airtight container. It will keep fresh in the refrigerator for up to three days, and I always find the flavors deepen and improve after resting overnight. For longer storage, you can freeze portions in freezer-safe containers for up to three months. When reheating, do so gently on the stovetop over low heat to keep the chicken tender, adding a splash of water or broth if the sauce has thickened too much.
Ingredient substitutions
If you can’t find adjika paste, mix smoked paprika with chili paste or mild harissa to recreate a similar smoky, spicy flavor. Chicken thighs and legs are preferred because they stay juicy during slow cooking, but if you only have breasts, shorten cooking time and watch carefully to avoid drying out. For fresh herbs, flat-leaf parsley makes a fine substitute if cilantro is not available, added at the last minute to keep that fresh pop.
Serving suggestions
This dish pairs wonderfully with fluffy steamed rice or crusty bread to soak up the delicious tomato sauce. Creamy mashed potatoes or buttery polenta also make an indulgent side that complements the rich chicken. For a rustic presentation, serve it family-style straight from the Dutch oven, or plate neatly with a wedge of lemon on the side to brighten each bite further.
Common Recipe Questions
- → What is adjika paste and can I substitute it?
Adjika is a spicy Georgian condiment made from red peppers, garlic, herbs, and spices that adds warmth and smokiness. You can substitute it with a mix of smoked paprika and chili paste or mild harissa for a similar flavor profile.
- → Can I use chicken breasts instead of leg quarters?
Leg quarters are preferred since they stay juicy during slow cooking. If using breasts, cook for less time and monitor moisture closely to avoid dryness.
- → Is fresh cilantro necessary, or can I use dried herbs?
Fresh cilantro adds a bright, citrusy note that dried herbs can't replicate. As a substitute, fresh flat-leaf parsley added near the end works well.
- → Can I make this dish spicier?
Yes, increase the amount of adjika or add fresh chopped chili peppers during cooking to adjust the heat to your liking.
- → What side dishes pair well with this dish?
Fluffy steamed rice, crusty bread, creamy mashed potatoes, or buttery polenta complement the rich tomato sauce beautifully.