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Chakhokhbili is a classic Georgian chicken stew (sometimes made with other poultry) with onion, tomatoes, bell pepper, carrot, garlic, cilantro, basil and spices (utskho-suneli, adjika, chili pepper, bay leaf, salt and black pepper). The technique: the chicken is boiled until half-cooked (40 minutes), then fried with onion, pepper and carrot, broth is added, it is braised until the meat is tender, then strained tomatoes, garlic-cilantro paste, basil and spices are added and braised until done. Chakhokhbili is served hot.

Place the chicken (2 kg, dressed) in a pot with 2 L of boiling water and boil until half-cooked (40 minutes). Remove and let cool for 20 minutes, then cut into roughly equal pieces with bones. Strain the broth (1 cup will be needed). In a heavy-bottomed pot or cauldron, heat vegetable oil (½ cup) or, if the chicken is fatty, fry without oil. Quickly fry the chicken pieces over high heat on all sides until golden brown. Finely dice the onion (6 medium, preferably red), add to the chicken and fry until the onion is browned. Remove seeds and membranes from the bell pepper (1 medium, red) and slice thinly. Grate the carrot (1 medium) on a coarse grater. Add the pepper and carrot to the chicken and braise over low heat for 5 minutes. Add 1 cup of the strained broth, cover and braise until the chicken is completely tender (40 minutes). Score the tomatoes (700 g ripe) crosswise, blanch in boiling water, then cold water, remove the skin, pass through a sieve or blend. Add the tomatoes to the pot, increase the heat to medium, and cook for 10 minutes. Coarsely chop the garlic (4 cloves) and cilantro (1 bunch), crush in a mortar with salt into a smooth paste, and add to the pot. Finely chop the basil (1 bunch) and add to the chicken along with a pinch of utskho-suneli. For heat, add adjika or crushed chili pepper. Add bay leaves (2 pcs), and braise everything together until fully done. Turn off the heat and let the chakhokhbili rest covered for 10 minutes. Serve hot.

INGREDIENTS

• 1 dressed chicken weighing 2 kg;
• 6 medium onions, preferably red;
• 700 g ripe tomatoes;
• 1 medium red bell pepper;
• 1 medium carrot;
• 4 cloves garlic;
• 1 medium bunch cilantro;
• 1 medium bunch green basil;
• 2 bay leaves;
• a pinch of utskho-suneli;
• adjika or hot red pepper;
• ½ cup vegetable oil;
• salt, freshly ground black pepper.

PREPARATION

1. Place the chicken in a pot with 2 L of boiling water and boil until half-cooked, about 40 min. Transfer the chicken to a plate and let cool for 20 min. Cut it into roughly equal pieces with the bones. Strain the broth.
   
   
2. Heat a heavy-bottomed pot or cauldron. If the chicken is fatty, fry it without oil; if lean, pour in vegetable oil and quickly fry the chicken pieces over high heat on all sides until golden brown.
   
   
3. Finely dice the onion. Add it to the pot with the chicken, stir and fry until the onion is browned.
   
   
4. Remove seeds and membranes from the bell pepper. Thinly slice the flesh. Grate the carrot on a coarse grater (it adds color and softens the tomato flavor). Add the bell pepper and carrot to the pot. Braise everything together over low heat for about 5 min. Pour in 1 cup of broth (the remaining broth will not be needed), cover and braise until the chicken meat is completely tender, about 40 min.
   
   
5. Score the tomatoes crosswise, blanch in boiling water, then cold water and remove the skin. Pass the tomatoes through a sieve or blend. Add the tomatoes to the pot, increase the heat to medium, stir and cook for 10 min.
   
   
6. Coarsely chop the garlic and cilantro, place in a mortar, crush with salt into a smooth paste and add to the pot. Finely chop the basil and add to the chicken along with a pinch of utskho-suneli. For those who like it hot, add adjika or crushed chili pepper to taste. Add the bay leaves and braise everything together until fully done. Turn off the heat and let the chakhokhbili rest covered for another 10 min. Serve hot.