Georgian chakhokhbili 


  • 6 chicken breasts 
  • 3 onions, chopped 
  • 14 fl oz peeled tomatoes 
  • ½ red chili pepper, finely chopped 
  • 1 tbsp finely chopped coriander 
  • 1 tbsp finely chopped mint 
  • 1 tbsp finely chopped savory (herb) 
  • 1 tbsp finely chopped basil 
  • A knob of butter 
  • Salt and pepper 


In a frying pan, brown the chicken breasts with a knob of butter. Remove them from the pan and let them rest. In the same pan, sauté the onions until translucent, then add the red chili pepper. Sauté for a moment and then add the peeled tomatoes along with the herbs. Season with salt and pepper. Add the chicken back to the pan and let it simmer gently, uncovered, for 30 minutes. If it becomes too dry, you can add some water, otherwise, the taste might become bitter. Serve with bulgur or rice. Enjoy! 

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