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Receta Chahohbili - Georgian Chicken Stew

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This is another dish that I had while in Russia, and it's popular throughout the former Soviet Union. This might be the most commonly made Georgian dish. I'm a big fan of the flavors. I served it over rice, but it would go nicely with pasta or crusty bread too. To me, this isn't as remarkable as the Georgian beef stew that I linked to below. However, it is still delicious. And a number of guests at my dinner party preferred it to the beef. It's definitely a winner. If you throw a party and want both a chicken an beef option, these complement each other nicely.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8


Cost per serving $2.51 view details
  • 4 lb chicken thighs and legs, bone in with skin trimmed but not entirely removed
  • ¼ lb butter (or substitute 1 Tbsp olive oil for 1 Tbsp butter if you like)
  • 2 lb onions
  • 2 large tomatoes, chopped
  • 1 large sweet red pepper, seeds removed and chopped
  • 4 tbsp tomato paste
  • ½ - 1 jalapeno or serano pepper, finely chopped
  • 1 tsp salt
  • 2 bunches flat-leaf parsley
  • 1 bunch cilantro
  • 3 cloves garlic
  • Cayenne pepper or freshly ground black pepper to taste
  • Salt to taste


  1. Melt the butter or heat the oil in a deep non-stick saucepan.
  2. Peel the onions, and chop them into 1/4 inch pieces
  3. Put the onions in the saucepan, and simmer on low until the onion turns translucent (about 10 minutes).
  4. While the onion is softening, put the chicken pieces in a large saute pan and fry to brown, about 2-3 minutes on each side. Add the chicken pieces to the pot and scoop about half of the onions out of the pot and into the saute pan. Brown the onions while scraping the browned bits from the chicken at the bottom of the saute pan. When the onions are browned, scrape the onions and the browned bits from the chicken into the pot with a firm spatula.
  5. Add the chopped tomatoes, red pepper, and jalapeno to the sauce pan.
  6. Simmer, uncovered, stirring occasionally until vegetables are ready, about 1 hour. add salt, and stir.
  7. Finely chop the parsley, coriander, and garlic and put them in a strong bowl with a pinch of salt. Crush them with a mortar if you have one. If not, press hard with the back of a wooden spoon. Add the greens to the saucepan, stir well, bring to boil, and then remove from the heat immediately.
  8. Add cayenne or black pepper and kosher salt to taste.
  9. Serve hot with fresh bread or over rice.


Nutrition Facts

Amount Per Serving %DV
Serving Size 365g
Recipe makes 8 servings
Calories 542  
Calories from Fat 350 65%
Total Fat 39.11g 49%
Saturated Fat 15.22g 61%
Trans Fat 0.39g  
Cholesterol 181mg 60%
Sodium 580mg 24%
Potassium 722mg 21%
Total Carbs 14.14g 4%
Dietary Fiber 3.0g 10%
Sugars 7.18g 5%
Protein 33.16g 53%
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  • Nancy Miyasaki
    This was an excellent chicken stew that John served alongside the beef stew at our dinner party last night. It was also a hit. The flavors aren't as powerful or original, but it is still a delicious dish.
    Yo he cocinado/probado esta receta
    • peter fortenbaugh
      Excellent dish.
      Yo he cocinado/probado esta receta


      • SrFusion
        03 de Enero de 2014
        This recipe looks really good and I want to try it but doesn't seem to have enough liquid for simmering. Is it missing water or broth?
        • Smokinhotchef
          19 de Febrero de 2012
          This recipe looks and sounds exciting. I went to Russia with a track team when i was 15. I had an amazing time. We stayed with host families and ate lots of black bread, cucumbers and tomatoes with meals. I thought that was fabulous. The Borsct we had at a nice restaurant, not so much. Overall, super-awesome. Thanks for bringing back those memories of the traveller I used to be. I don't get to travel anymore. I guess i did so much then because it was mom and dad's money!!! Can't wait to try this!!

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