Georgian Chicken Chakhokhbili in a Cauldron over Fire
An incredibly delicious lunch or dinner option outdoors! Georgian chicken chakhokhbili cooked in a cauldron over fire always turns out juicy and full of flavor. It is usually prepared quickly and simply. A bright Caucasian dish made from poultry with aromatic spices.
Updated : 24 November, 2025
Easy
About 30 min.
Ingredients
1
Chicken
2 kilograms
Tomato
250 grams
Adjika
3 tablespoon
Tomato paste
4
Onion
10
Garlic
5
Bell pepper
2
Chili pepper
5 tablespoon
Butter
70 grams
Vegetable oil
to taste
Parsley
to taste
Cilantro
to taste
Basil
to taste
Ground black pepper
to taste
Salt
to taste
Khmeli-suneli
to taste
Ground coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use a whole chicken or separate parts such as drumsticks. Chakhokhbili is traditionally made from bone-in chicken for a richer, juicier result. Use seasonal vegetables for the best aroma and flavor.
Step 2
Peel the onions and garlic. If onions are small, use more. Cut peppers in half, remove seeds and inner membranes. Rinse all vegetables and greens and pat dry. Use regular tomatoes and cherry tomatoes.
Step 3
Cut the onions into medium cubes. Cut half of the garlic cloves into halves or quarters.
Step 4
Rinse and dry chicken legs. Cut the chicken into portions. Leave drumsticks whole, and cut thighs into two pieces.
Step 5
Prepare the vegetables. Remove tomato skins if desired by soaking them in boiling water for 1-2 minutes, then peeling. Cut bell peppers into cubes. Using peppers of different colors makes the dish visually appealing.
Step 6
Set the cauldron over the fire. Add butter and a bit of vegetable oil. Heat well. Add the chicken and fry over strong heat, stirring constantly, until golden. If the cauldron is small, fry in batches.
Step 7
Add the onions. Stir and cook until they turn golden.
Step 8
Add tomatoes, bell peppers, canned tomatoes, or tomato paste. You may also use homemade adjika.
Step 9
Cook for about 5 minutes, stirring. Tomatoes should release a lot of juice. If they don’t, add one cup of water.
Step 10
Chop the greens and finely dice the remaining garlic.
Step 11
Add greens, garlic, spices, and salt to taste. Khmeli-suneli and ground coriander complement chicken wonderfully. Stir, cover, and simmer over low heat for about 20 minutes.
Step 12
Taste and adjust. If the sauce is too acidic, add a little sugar. Add a few whole hot peppers if you want heat. Stir, cover again, and cook 10 more minutes.
Step 13
Remove hot pepper pods (if used). Leave the cauldron uncovered over embers for 5-10 minutes so the dish absorbs a light smoky aroma. Serve!
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