Chakhokhbili Georgian Chicken Tomatoes (Print-Friendly Version)

Tender chicken slow-cooked with tomatoes, garlic, fresh herbs, and a touch of smoky spice for a hearty meal.

# What You'll Need:

→ Poultry

01 - 4 chicken leg quarters, skin-on, bone-in

→ Vegetables & Herbs

02 - 1 yellow onion, diced
03 - 4 garlic cloves, finely minced
04 - 400 g canned whole peeled tomatoes, crushed by hand
05 - 15 g fresh cilantro, finely chopped

→ Condiments & Spices

06 - 2 tbsp red adjika paste
07 - 1 tbsp tomato paste
08 - Salt and freshly ground black pepper, to taste

→ Oils

09 - 1 tbsp neutral cooking oil (e.g., sunflower or vegetable oil)

# How to Make It:

01 - Pat chicken dry and season generously with salt and pepper. Heat oil in a large Dutch oven over medium heat until shimmering. Place half the chicken pieces skin side down and brown for 4 to 6 minutes per side until golden crust forms. Remove and set aside. Repeat with remaining pieces.
02 - Remove all but 2 tablespoons of rendered fat from the pot. Add diced onion and a pinch of salt. Sweat gently over medium heat for 5 to 7 minutes without browning, scraping up browned bits from the pot. Stir in adjika and tomato paste, cooking until fragrant and tomato paste darkens slightly, about 2 minutes. Add minced garlic and cook for 30 seconds until aromatic.
03 - Add crushed canned tomatoes with juices and stir to combine. Nestle browned chicken pieces skin side up into the sauce along with any accumulated juices. Reduce heat to medium-low, cover, and simmer gently for 45 minutes until chicken is tender and sauce thickens.
04 - Remove chicken pieces from the pot. Stir chopped cilantro into the sauce and cook for an additional 5 minutes. Adjust seasoning with salt if necessary. Serve chicken portions topped with generous spoonfuls of the tomato-herb sauce.

# Additional Tips:

01 - Use skin-on, bone-in chicken leg quarters for optimal juiciness and flavor. Adjust adjika paste quantity to control heat level.
02 - Leftovers can be refrigerated for up to three days or frozen for three months. Reheat gently to maintain moisture.

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