Chakhokhbili is a national Georgian dish, it is chicken stewed in spices with vegetables and herbs. Previously, wild pheasant meat was used as a base, but now the exotic bird is replaced with ordinary chicken. One of the most popular dish options is chakhokhbili with potatoes, the recipe for which we will consider further. Total cooking time is 45-50 minutes.

Instead of a whole chicken carcass, you can use separate parts: legs (legs), thighs, drumsticks or breasts. Feel free to exclude any of the seasonings or spices from the composition if you don’t like it.

Ingredients:

  • chicken meat – 500-600 grams;
  • potatoes – 2 pieces (large);
  • onions – 3 pieces (medium);
  • tomatoes – 400 grams;
  • butter – 20 grams;
  • vegetable oil – 2 tablespoons;
  • garlic – 1 clove;
  • dried thyme - half a tablespoon;
  • ground red pepper – 1 teaspoon (without a slide);
  • coriander seeds - half a teaspoon;
  • saffron - half a teaspoon;
  • khmeli-suneli - half a teaspoon;
  • parsley, cilantro, mint, basil - 1 sprig each;
  • salt, pepper - to taste.

Recipe for chakhokhbili with potatoes

1. Wash the potatoes, peel them, cut them into 3-4 cm cubes. Boil water, add salt and boil the cubes until tender (20-25 minutes). Drain the water and cool the boiled potatoes.

2. Wash the chicken, dry it, cut into portions (remove the largest bones).

3. Heat a thick-walled pan (fryer or cauldron) with vegetable oil. Reduce heat to low, place meat in pan and cover with lid. Leave for 5-6 minutes.

4. Cut the peeled onion into thin half rings. Make shallow cross-shaped cuts on top of the tomatoes, place the fruits in a pan of boiling salted water and bring to a boil again. Drain the boiling water, then pour cold water over the tomatoes and hold for 2-3 minutes. Peel the cooled tomatoes and cut into small pieces.

5. Remove the lid from the frying pan, turn the meat over, fry on the other side for another 5-7 minutes, stirring occasionally with a spatula.

6. Add butter and onion to the chicken. Fry for 5 minutes over medium heat, stirring occasionally.

7. Place potatoes and tomatoes in a saucepan. Mix. Cook over medium heat for 5-7 minutes.

8. Peel and cut the garlic into small pieces. Chop the greens.

9. Add all the spices, herbs and garlic. Add salt and pepper to taste, stir. After 3 minutes, remove the pan from the stove and cover with a lid. Leave for 15 minutes to infuse.

10. Divide the prepared chakhokhbili with potatoes into soup bowls and serve hot. The dish goes well with boiled rice.


Step-by-step recipe for chicken chakhokhbili with potatoes with photo.
  • National cuisine: Georgian cuisine
  • Type of dish: Hot dishes, Chakhokhbili
  • Recipe difficulty: An easy recipe
  • Preparation time: 8 minutes
  • Cooking time: 1 hour 30 minutes
  • Number of servings: 8 servings
  • Calorie Amount: 163 kilocalories
  • Occasion: For lunch


You can prepare a lot of delicious dishes from chicken, but none of them compares to chakhokhbili from chicken with potatoes. You have never tried such tender meat stewed with vegetables and herbs.

Chicken meat is one of the most affordable and economical options today, which is why we most often prepare food from this meat. And besides the usual frying of chicken, there are many other ways to prepare it, and now I will tell you how to make chakhokhbili from chicken with potatoes. It’s not difficult to prepare such a Georgian dish, and it turns out so tasty that you can eat it every day and you’ll never get tired of it. This chicken is perfect for a hearty lunch or dinner and, by the way, it is usually served as an independent dish without any side dish. So with this simple recipe for chicken chakhokhbili with potatoes, you can easily feed your whole family, I promise you, no one will leave the table hungry.

Number of servings: 8

Ingredients for 8 servings

  • Chicken - 1 piece (small)
  • Onions - 1-2 pieces
  • Tomato - 3 pieces
  • Bell pepper - 1 piece
  • Lemon - 0.5 pieces
  • Garlic - 3-4 cloves
  • Potatoes - 2-3 pieces
  • Butter - 100 grams
  • Fresh greens - 50 grams (parsley, dill)
  • Spices - To taste (ground black pepper, hops - suneli)
  • Salt - To taste

Step by step

  1. To prepare chakhokhbili we need a cauldron or pan with thick walls. Place butter in a cauldron and melt it.
  2. Dice the onion and fry it in oil until soft.
  3. Then the onions must be transferred to a plate along with the oil.
  4. Cut the chicken into portions, wash and place in a cauldron.
  5. Cover the cauldron with a lid and simmer the chicken over low heat for about 5 minutes, then carefully drain the resulting juice (we will need it later). Now turn up the heat and fry the chicken on all sides until golden brown.
  6. Then put the onions and butter into the cauldron, add the juice of half a lemon and chopped garlic. Fry everything over high heat for 5 minutes.
  7. While everything is fried, we finely chop the tomato, pepper and potato. Place vegetables in a cauldron, add chicken juice, salt and spices. Cover the cauldron with a lid and simmer for 10 minutes over medium heat, adding chopped herbs at the very end. After about 5 minutes, you can turn off the fire and divide the chakhokhbili into plates. Bon appetit everyone!

Chakhokhbili is a national Georgian dish made from poultry. The peculiarity of this dish is that before stewing, the meat is fried in an almost dry frying pan and then stewed in a thick vegetable sauce without adding water. The meat turns out incredibly juicy, tender and flavorful. This dish is perfect for a hearty lunch. It is usually served as a separate dish without any side dish. But by adding potatoes to it, you can deliciously feed a large family without much effort or time, and I’m sure everyone will be happy and well-fed.

To prepare chakhokhbili with potatoes in the oven, prepare the necessary ingredients according to the list.

Wash the chicken thoroughly both outside and inside. Cut into portions. Place in a deep bowl, add salt, season with ground black pepper, mix thoroughly and leave for 10 minutes.

Heat a frying pan and place the pieces of meat fat side down. If the meat is too lean, you can add a little vegetable oil.

Turning over, fry the meat until golden brown on all sides.

Make cross cuts on the tomatoes. Pour boiling water over and leave for 1 minute.

Then remove the skin and cut into small cubes.

Peel the vegetables. Remove the stem and seeds from the pepper and cut the pepper into medium-sized cubes. Chop the garlic. Cut the onion into cubes.

Place the fried meat in a cauldron or thick-walled pan, add onions, garlic, sweet peppers and tomatoes. Add salt to taste. Close the cauldron with a lid and simmer over low heat for 15 minutes.

In a frying pan with a little oil, fry the onion until golden.

Place it in the cauldron and continue simmering for another 30 minutes.

Meanwhile, peel and coarsely chop the potatoes. If the potatoes are small, you don’t have to cut them at all.

Add it to the meat when it is ready. Add salt to taste.

Cover the cauldron with a lid and place the chakhokhbili with potatoes in the oven, preheated to 180 degrees, for 30 minutes.

A flavorful dish with soft and juicy meat, crumbly and tender potatoes is ready.

Before serving, it must be carefully mixed and placed on plates. Garnish with chopped cilantro or green onions if desired.

Bon appetit. Cook with love.

This dish is considered a “classic of the genre” in Georgian cuisine and is prepared exclusively from poultry. Once upon a time, Georgian gourmets loved to eat wild pheasant chakhokhbili. But hunting for the tasty bird quickly destroyed its population. Therefore, the eyes of oriental culinary specialists turned to the most affordable domestic chicken, from which the most delicious chakhokhbili is still prepared today. The cooking recipe excludes the use of vegetable oil. But it requires a lot of spices, herbs and tomatoes. The taste of the dish is spicy and spicy. Therefore, neutral boiled rice or potatoes are served as a side dish for it.

Chicken chakhokhbili - classic recipe

To prepare the dish you will need a saucepan or deep frying pan. It is desirable that it has a non-stick coating. In this case, the question of how to cook chakhokhbili from chicken will not cause you any difficulties.

  • chicken (or legs) - weighing 1.5 kg;
  • tomatoes - 500 grams;
  • carrots - 2 pcs.;
  • onions - 3 pcs.;
  • tomato paste - 3 tablespoons;
  • dry red wine - 200 ml;
  • lemon - 1 pc.;
  • greens - basil, cilantro, parsley, dill;
  • salt and spices - bay leaf, red pepper, suneli hops, coriander.
  1. Wash the chicken, cut into portions. The fat and skin must be preserved.
  2. Heat the frying pan strongly without adding vegetable oil, reduce the heat.
  3. Place the meat and fry until golden brown. Remove the meat from the frying pan, add peeled and coarsely chopped carrots and onions, and lightly fry the vegetables.
  4. Place the meat in a deep saucepan and place the fried vegetables on top. Place on low heat and simmer covered for 15-20 minutes.
  5. Salt, add tomato paste, all spices and wine. Reduce heat to low and cover the saucepan tightly with a lid.
  6. Wash and scald the tomatoes with boiling water, peel them. Cut the tomatoes into slices and add to the meat.
  7. Simmer for 30 minutes until the tomatoes are completely dissolved in the dish.
  8. Serve chakhokhbili generously sprinkled with herbs, garnished with lemon slices.

This classic Georgian chicken chakhokhbili recipe can be considered a dietary dish. During the cooking process you do not use a drop of fat, and chicken meat with vegetables is recommended for those who want to lose weight. The rich, rich taste of the dish, generously seasoned with spices, is not only original, but also pleasant. As you know, spices speed up the metabolism in the body, and excess fat does not have time to settle on the stomach and thighs.


Chicken chakhokhbili - recipe with potatoes

Experienced housewives have their own answer to the question of how to properly prepare chakhokhbili. To get a hearty dish with a side dish for a full dinner, you can use potatoes. This way you can diversify your everyday and holiday menu (if, for example, you’re already tired of chicken thighs with potatoes in the oven). And don't worry about missing any ingredients.

  • chicken or legs - 1.5 kg;
  • onions - 2 pcs.;
  • garlic - 3 cloves;
  • tomatoes - 4 pcs.;
  • potatoes - 5 pcs.;
  • salt and spices - bay leaf, dill, parsley, suneli hops, tarragon, paprika, mint;
  • vegetable oil.
  1. Wash and cut the chicken into portions. Sprinkle with some of the spices and leave for 10 minutes.
  2. Heat the pan well and fry the chicken without adding oil. Turn the pieces frequently until they are golden brown. Transfer the meat to a saucepan and pour the resulting juice into a separate bowl.
  3. Peel the potatoes, onions and garlic. Cut the vegetables into large slices, pass the garlic through a press.
  4. Add vegetable oil to the pan with the chicken and fry for 10 minutes. Add the onion to the meat and fry for another 5 minutes.
  5. Pour boiling water over the tomatoes, remove the skins and chop them.
  6. Add tomatoes to meat, add potatoes, stir. Cover tightly with a lid and simmer for 20 minutes.
  7. Wash, dry and chop the greens, place them in a saucepan. Add spices, a clove of garlic, salt and simmer for 5 minutes.
  8. Add 2 cloves of garlic and ground pepper to the juice remaining when frying the chicken, stir.
  9. Serve hot on a large tray or in portions. Before serving, top with garlic sauce.

Recipe for chicken chakhokhbili in a slow cooker

Do you want to know how to cook chicken chakhokhbili very, very simply? Then take a recipe for a multicooker dish.

  • chicken - 1.5 kg;
  • onions - 4 pcs.;
  • tomatoes - 6 pcs.;
  • hot red pepper - 1 pc.;
  • garlic - 4 cloves;
  • cilantro, basil - 1 bunch each;
  • hops-suneli - 1 tablespoon;
  • butter - 1 tablespoon;
  • dry red wine - 100 ml;
  • salt.
  1. Wash, dry and cut the chicken into portions.
  2. Wash and scald the tomatoes with boiling water, remove the skin. Finely chop the pulp.
  3. Peel and cut the onion into half rings.
  4. Wash, dry and finely chop the greens.
  5. Peel the garlic and chop finely.
  6. Wash the pepper, remove the seeds and stem, and chop finely.
  7. Place chicken pieces on the bottom of the multicooker and all other ingredients on top. Add oil and wine.
  8. Set the “Stew” mode and the timer to 90 minutes.
  9. Serve the dish straight from the oven!

Now you know how to cook chakhokhbili from chicken. As you can see, it's not difficult at all! Your spouse will definitely appreciate the spicy and piquant dish, and the kids will love the tender and soft stewed chicken!

Even those who have never visited the Caucasus have probably tried some of the Georgian dishes. The words “tkemali”, “khachapuri” or “satsivi” warm the souls of people all over the world. And those who have already appreciated the delights of Caucasian cuisine should try chakhokhbili - made from chicken, with potatoes, onions and other vegetables. Don’t think that you will get the usual, familiar chicken stew. Herbs and spices will make the dish unique, aromatic and original.

Fundamental Rules

To get the right chicken chakhokhbili (with or without potatoes), remember the main thing: you need to fry the bird dry. No oil or fat! Firstly, this kind of frying gives a completely different taste, very different from the usual one. Secondly, you don’t have to worry about the level of fat content of the carcass - all the excess will go away when fried. If it turns out too dry, there is also no reason to worry, since stewing is expected later.

Second rule: onions are required, and in large quantities. What else the chicken chakhokhbili will be prepared with - potatoes, tomatoes, carrots, eggplants or beans - depends on the flight of the cook’s imagination. There are no restrictions here.

And third - seasonings. Saffron, hot pepper pods, garlic, of course, suneli hops and bay leaves will be indispensable. However, it is not forbidden to add other herbs to the list, as long as they are combined with each other. Often the recipe includes walnuts - both the sauce is thicker and the smell is richer.

Real Georgian recipe

Classic chakhokhbili from chicken with potatoes is not prepared. However, if you wish, you can add it; it will not spoil the dish. For half a chicken you must take 2 large onions, 3 cloves of garlic, several tomatoes and spices - a lot and different ones. If you prefer chicken thighs, remove the thick bones; if all parts of the carcass are taken, they are simply chopped coarsely.

Separately, onion, cut into halves or quarters, is fried in vegetable oil. In another (dry) frying pan, lay out the chicken pieces, skin side down, and fry until nicely browned. Then the slices are turned over; Onions are laid on top of them, and the whole thing is poured with a sauce of pureed tomatoes, garlic and spices. If you like chicken chakhokhbili with potatoes, at this stage, before adding the sauce, add coarsely chopped potatoes (4 not very large pieces). Then the container is covered with a lid and left to simmer for 20 minutes. The greens, not finely chopped, can either be added to the sauce or served separately for sprinkling. You can eat!

Multicooker recipe

This useful kitchen unit is good because you can quickly prepare almost any dish, including dishes from national cuisines. In particular, chakhokhbili from chicken with potatoes in a slow cooker is made without much difficulty and tastes just as good as when prepared in the traditional way. The ratio of products is as in the previous recipe. The cut carcass is quickly fried using the frying or baking mode. Then add the onion and cook until transparent. Next, potatoes are placed in the bowl, which should also be fried. After it, grated or cut into small cubes tomatoes are introduced, the unit switches to stewing and the time is set to 1 hour. 10-15 minutes before the end, add herbs and spices, and when the process is complete, crushed garlic. When all the ingredients are collected, the multicooker is set to heating mode for a quarter of an hour. All!

All kinds of additions

There are many options for preparing chakhokhbili from chicken with potatoes. The recipe in a slow cooker can be varied, for example, with bell pepper. For the same half a carcass, 4-5 pieces will be enough. Add the pepper immediately after the onion, before the potatoes, and fry for about ten minutes.

The option with mushrooms is no less interesting. With the same amount of chicken, they take 300 grams. The processing can be different: either fry with onions and place on the browned bird, or add at the same time as the potatoes and bring everything together until cooked.

The use of green beans would also be classic. If you bought fresh, put it along with the potatoes; if you got canned, add it at the same time as the tomatoes. In both cases, it turns out very tasty.

Wine recipe

A very interesting way to prepare chakhokhbili from chicken with potatoes in a slow cooker using wine. In principle, all actions are similar to the previous recommendations, however, at the stage of loading tomato puree, another half a glass of wine is poured into the bowl. Moreover, unlike most recipes using it, this requires not red, but white, and also semi-sweet, not dry!

To discourage possible excessive sweetness, add hot pepper and increase the amount of garlic, herbs and spices. Another nuance is that the hot pepper should be cut into strips - in most Georgian dishes it is present entirely, even with the tail and seeds. This chakhokhbili works especially well with the addition of bell pepper, but this ingredient is at your discretion.

Unusual option

It works great with wine, but if you don't like to cook with it, consider replacing it with yogurt. Naturally, you need to buy unsweetened and definitely natural, not powdered. The beginning is standard, right down to filling the bowl with finely chopped or pureed tomatoes. Before administration, they must be mixed with yogurt until smooth. One more note: to cook chakhokhbili from chicken with potatoes in a slow cooker according to this recipe, the stewing mode is set not for an hour, but for an hour and a half - the effect of tomatoes is noticeably softened by the presence of yogurt. Your individuality can also be shown by adding greenery. You can add herbs to the sauce - but then they will soften greatly, since the cooking time is increased. You can add them a quarter of an hour before cooking - if you want the whole dish to be saturated with the smell. It is permissible to put greens in the finished dish if you like them to remain juicy.

Separately, we note that this way you can prepare not only chakhokhbili from chicken with potatoes, but also with other vegetables or without them at all, only with onions.

Chakhokhbili in the oven

Do you like it to be faster and with less fuss, but haven’t had time to buy a multicooker yet? Remember that you have an oven. It can also be very useful for preparing a variety of Caucasian dishes. So, it’s much easier to cook chakhokhbili from chicken with potatoes in the oven than in a frying pan, and you can also do something extra at the same time. The beginning is standard: the chicken is chopped and dry-fried, the onion is chopped (here you can do it finely, although it will be juicier with the same half rings). The bird is laid out on a baking sheet or in a wide low frying pan, covered with slices of potatoes (they should not be fried here) and the whole thing is covered with a layer of onions. The sauce is prepared as usual, but due to the fact that many ovens dry out the dish somewhat, it is recommended to add wine to the tomato puree with spices (as for a multi-cooker recipe). The oven is heated to two hundred degrees, and the future chakhokhbili is placed in it. Cooking time depends on the characteristics of the oven; on average it ranges from an hour to an hour and a half. In this case, it is recommended to put the greens at the very end so that, on the one hand, they do not become soggy, and on the other, they do not dry out from the heat.

Chakhokhbili in pots

It is more convenient to serve any dish in portions. For lovers of this type of serving, we recommend preparing chakhokhbili from chicken with potatoes in pots. The calculation of products here will be slightly different. For one vessel you need about a hundred grams of chicken, half an onion, one large potato and a tomato. You can also season the dish with half a sweet pepper. A clove of garlic placed for each pot can be chopped, but it is also possible to place it entirely in it. Each piece of chicken is fried without oil, all other ingredients are placed raw on top of the bird: first onions and garlic, then potatoes, and pepper on top (if you haven’t ignored it). Add salt, pepper, herbs and spices and bake in the oven for an hour. It turns out delicious and without much labor.

No matter how you decide to cook chakhokhbili from chicken with potatoes (photo), the result will invariably please you with both appearance and taste.