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dipping a piece of bread into a bowl filled with georgian chicken stew with tomatoes
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4.75 from 4 votes

Georgian Chicken Stew with Tomatoes and Herbs

This Georgian Chicken Stew with Tomatoes and Herbs [Chakhokhbili] is an easy, traditional dish from the country of Georgia.  This one pot meal consists of seared chicken pieces cooked in a bright, comforting tomato sauce that is delicious over rice or with fresh garlic naan bread for sopping juices.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner
Cuisine: Middle Eastern
Servings: 4 servings
Calories: 896kcal
Author: Amy Nash

Ingredients

  • 2 to 2 ½ pounds chicken thighs bone-in, skin-on
  • 6 Tablespoons olive oil divided
  • 1 large onion
  • 1 red bell pepper sliced
  • 26 ounces San Marzano tomatoes diced (or 3.5 pounds chopped fresh tomatoes, if available)
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon salt or more to taste
  • ½ teaspoon freshly ground black pepper or more to taste
  • ½-1 cup fresh cilantro chopped, plus more for sprinkling over the top
  • 4 garlic cloves minced

Instructions

  • Season the chicken thighs on both sides with salt and pepper.
  • Heat 4 tablespoons of the olive oil in a large dutch oven or skillet on high heat.  When the oil is hot, add the chicken thighs skin side down and brown for 4-5 minutes before flipping and browning on the other side. Remove chicken from pan and set aside.
  • Drain the grease, then add the remaining 2 tablespoons of olive oil and heat over medium high heat.  Add the onion and cook for 2 minutes.  Add the bell pepper and continue to cook for another 3 minutes, stirring occasionally until onions have softened. 
  • Add the tomatoes, red pepper flakes, salt, and pepper, then cover the dutch oven or skillet with a lid and cook over medium heat for 10 minutes. 
  • Return the chicken to the pan and nestle the pieces into the tomato sauce.  Cover with the lid again and reduce heat to medium-low.  Cook for 30 minutes, until chicken is tender and cooked through. 
  • Stir in the chopped cilantro and minced garlic.  Taste and adjust seasonings as necessary.
  • Serve the stew with additional cilantro sprinkled over the top and naan bread or rice.

Nutrition

Calories: 896kcal | Carbohydrates: 21g | Protein: 50g | Fat: 69g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 35g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 1050mg | Potassium: 1267mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1723IU | Vitamin C: 59mg | Calcium: 105mg | Iron: 5mg