Georgian chakhokhbili chicken thigh stew
Serves: 4-6 | Preparation Time: 10 mins | Cooking Time: 40mins
450g Tasman chicken thighs (bone-in, skin-on)
6 tbsp olive oil, divided
1 large onion
1 red bell pepper, sliced
700g fresh tomatoes, diced
¼ tsp red pepper flakes
1 tsp salt, or more to taste
½ tsp freshly ground black pepper, or more to taste
½ -1 cup fresh cilantro, chopped, plus more for sprinkling over the top
4 garlic cloves, minced
- Season the chicken thighs on both sides with salt and pepper.
- Heat 4 tablespoons of the olive oil in a large dutch oven or skillet on high heat. When the oil is hot, add the chicken thighs skin side down and brown for 4-5 minutes before flipping and browning on the other side. Remove chicken from pan and set aside.
- Drain the grease, then add the remaining 2 tablespoons of olive oil and heat over medium high heat. Add the onion and cook for 2 minutes. Add the bell pepper and continue to cook for another 3 minutes, stirring occasionally until onions have softened.
- Add the tomatoes, red pepper flakes, salt, and pepper, then cover the dutch oven or skillet with a lid and cook over medium heat for 10 minutes.
- Return the chicken to the pan and nestle the pieces into the tomato sauce. Cover with the lid again and reduce heat to medium-low. Cook for 30 minutes, until chicken is tender and cooked through.
- Stir in the chopped cilantro and minced garlic. Taste and adjust seasonings as necessary.
- Serve the stew with additional cilantro sprinkled over the top and naan bread or rice.
*Chakhokhbili comes from the Georgian word khokhobi which means pheasant