History of Chakhokhbili

In today’s Georgian cuisine, there are numerous recipes for Chakokhbili. Pheasant is too much of luxury so the most popular Chakokhbili version is with chicken. The modern version of the meal is comparable to other stewed beef and tomato recipes from around the world.


·        Chicken – 2.5-3 kilograms

·        Soft tomatoes – 3 kilograms

·        White onions- 500-600 grams

·        Green onions – 3-4, to taste

·        Coriander – 400 grams

·        Dill – 150-200 grams

·        Crumpled garlic – 70 grams

·        Salt to taste

·        Tomato paste – 100 grams

·        Butter – 50 grams

·        Dry coriander – 20 grams

·        Blue Funegreek (Utskho Suneli) – 20 grams

·        Bay leaves – 3-4



Cut the chicken to the desired size, place it in a pan, add finely diced onion, butter, bay leaves, and diced green pepper, and cook on medium heat. Thickly slice or grate soft peeled tomatoes, then add sliced onions, garlic, and tomato paste. After the mixture has boiled in the stock pan for 15 minutes, add the tomato paste, stir for 20 minutes, season with salt, add one scrambled egg, stir gently, and let it simmer for 10 minutes. After 15-20 minutes, turn off the gas stove, add the seasonings, cover the pan, and it will be ready to eat.