Chicken Chakhokhbili Stew

A rustic Georgian chicken and tomato stew simmered with fragrant herbs and warm spices, served with creamy polenta for a comforting, flavorful meal.

• Prep: 20 min
• Cook: 1 hr
• Total: 1 hr 20 min
• Servings: 2
• Cuisine: Georgian
• Difficulty: Medium
• Cost: $4.76/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• slow cooker

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1 1/2-inch pieces)
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 can crushed tomatoes (14.5 ounce)
• 0.5 cup chicken broth
• 1 teaspoon ground coriander
• 0.5 teaspoon paprika
• 0.25 teaspoon ground fenugreek
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)
• 0.25 cup fresh parsley (chopped)
• 0.5 cup instant polenta
• 2 cup water
• 1 tablespoon butter
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Season 1 pound chicken breast with salt and black pepper, then add to the pot and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add 1 chopped yellow onion to the pot and cook until softened, about 5 minutes. Add 3 minced garlic cloves and cook for 1 more minute until fragrant.
3. Stir in 1 can crushed tomatoes, 1/2 cup chicken broth, 1 teaspoon ground coriander, 1/2 teaspoon paprika, and 1/4 teaspoon ground fenugreek (if using). Bring to a simmer, scraping up any browned bits from the bottom of the pot.
4. Return the chicken to the pot. Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is very tender and the flavors have melded. Stir in 1/4 cup fresh cilantro and 1/4 cup fresh parsley during the last 5 minutes of cooking.
5. While the stew simmers, prepare the polenta: Bring 2 cups water or milk and 1/4 teaspoon salt to a boil in a medium saucepan. Slowly whisk in 1/2 cup instant polenta. Reduce heat to low and cook, stirring frequently, for 3-5 minutes or until thickened. Stir in butter if desired.
6. Season the stew with additional salt and black pepper if needed. Ladle the Chicken Chakhokhbili Stew over creamy polenta. Garnish with additional fresh cilantro before serving.

Notes

Chakhokhbili tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator.

Nutrition (per serving)

• Calories: 630
• Protein: 60.1 g
• Carbohydrates: 48.7 g
• Fat: 20.3 g
• Fiber: 9.5 g
• Sodium: 780 mg
• Saturated Fat: 4.1 g
• Sugar: 12.3 g
• Cholesterol: 145 mg