Chicken Chahohbili is a standout dish in Georgian cuisine 🇬🇪. It combines tender chicken with a medley of spices and fresh vegetables, creating a unique and flavorful experience. While it requires a few specialty spices like khmeli suneli and ajika, the effort is rewarded with a dish that's rich in aroma and taste. The chicken is cooked until soft and infused with the vibrant flavors of tomatoes, bell peppers, garlic, and herbs. Perfectly balanced with...
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Heat olive oil on the stove.
Add chicken and onion to the pan.
Cook on high heat for 3-5 minutes on each side until lightly browned.
Add diced tomatoes and chopped bell pepper to the pan.
Cook for 10 minutes until the vegetables soften and release their juices.
Add minced garlic, salt, pepper, khmeli suneli, and ajika to the pan.
Cover with a lid and cook on low heat for 15-20 minutes until the chicken is tender and infused with the spices.
Add chopped parsley and cilantro to the pan and stir gently.
Turn off the stove and let the dish rest for a few minutes before serving.
If you can't find khmeli suneli or ajika, try sourcing them online or at specialty stores for authentic flavor.
Use fresh, ripe tomatoes for the best taste and texture.
Adjust the amount of garlic, parsley, and cilantro to suit your personal preference.
What is khmeli suneli?
Khmeli suneli is a traditional Georgian spice blend made with ingredients like fenugreek, coriander, marjoram, and dill. It adds a unique depth of flavor to dishes.
Can I use chicken breasts instead of thighs and drumsticks?
Yes, you can use chicken breasts, but thighs and drumsticks are preferred for their juiciness and flavor.
What is ajika?
Ajika is a spicy Georgian condiment made from chili peppers, garlic, and herbs. It brings heat and complexity to the dish.
Can I make this dish without the specialty spices?
While khmeli suneli and ajika are key to the authentic flavor, you can substitute with similar spices like paprika, cumin, and chili powder.
How do I know when the chicken is done?
The chicken is done when it is tender, cooked through, and no longer pink inside. It should also be infused with the flavors of the spices and vegetables.
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