Georgian Chicken Stew with Tomatoes and Herbs

Name: Georgian Chicken Stew with Tomatoes and Herbs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 to 2 1/2 pounds chicken thighs; 6 Tablespoons olive oil; 1 large onion; 1 red bell pepper; 26 ounces San Marzano Tomatoes; 1/4 teaspoon red pepper flakes; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2-1 cup fresh cilantro; 4 garlic cloves

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
896 kcal
Course
Dinner
Cuisine
Middle Eastern

Georgian Chicken Stew with Tomatoes and Herbs

Felix Long

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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.

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Ingredients

Servings

2 to 2 1/2 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)
1/4 teaspoon red pepper flakes
1 teaspoon salt or more to taste
1/2 teaspoon freshly ground black pepper or more to taste
1/2-1 cup fresh cilantro chopped, plus more for sprinkling over the top
4 garlic cloves minced

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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 Information

Show Details

Calories 896kcal (45%) Carbohydrates 21g (7%) Protein 50g (100%) Fat 69g (106%) Saturated Fat 16g (80%) Polyunsaturated Fat 12g Monounsaturated Fat 35g Trans Fat 1g Cholesterol 278mg (93%) Sodium 1050mg (44%) Potassium 1267mg (36%) Fiber 5g (20%) Sugar 11g (22%) Vitamin A 1723IU (34%) Vitamin C 59mg (66%) Calcium 105mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 896 kcal

% Daily Value*

Calories	896kcal	45%
Carbohydrates	21g	7%
Protein	50g	100%
Fat	69g	106%
Saturated Fat	16g	80%
Polyunsaturated Fat	12g	71%
Monounsaturated Fat	35g	175%
Trans Fat	1g	50%
Cholesterol	278mg	93%
Sodium	1050mg	44%
Potassium	1267mg	27%
Fiber	5g	20%
Sugar	11g	22%
Vitamin A	1723IU	34%
Vitamin C	59mg	66%
Calcium	105mg	11%
Iron	5mg	28%