Chakhokhbili is a Georgian home-style stew of chicken slowly cooked in its own juices with plenty of tomatoes, onions, and fresh herbs. Made with little oil, it has a light yet rich flavor from the tomatoes’ natural acidity.
Cook the chicken in oil over medium-high heat for 8 minutes, until it changes color on all sides. Set aside.
In the same pan, sauté the onion over medium heat for 10 minutes, until softened.
Add the tomato, garlic, and ground red pepper, then return the chicken to the pan. Cover and cook over low heat for 30 minutes. Season with salt to taste.
Sprinkle with fresh cilantro and serve hot.
Store in a covered container in the refrigerator for 3 days; the flavor deepens overnight. It can be stored in the freezer for 2 months.
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