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georgian

Chicken Chakhokhbili Tomato Herb Stew

This simmered dish pairs chicken thighs, boneless skinless with tomato paste, sunflower oil and onion, thinly sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

68 g Protein
39 g Carbohydrates
26 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 303g chicken thighs, boneless skinless 367 kcal
  • 13g sunflower oil 115 kcal
  • 151g onion, thinly sliced 60 kcal
  • 8g garlic, minced 12 kcal
  • 328g tomatoes, chopped 59 kcal
  • 23g tomato paste 19 kcal
  • 23g fresh cilantro, chopped 8 kcal
  • 13g lemon juice 4 kcal
  • 3g paprika 9 kcal
  • 3g salt 0 kcal
  • 1g black pepper, ground 3 kcal

Cooking instructions

  1. chicken thighssunflower oil
    Heat sunflower oil in a saucepan over medium-high heat. Brown chicken thighs 3-4 minutes per side; transfer to a plate.
  2. oniongarlic
    Add onion to the same pan and saute 4 minutes. Add garlic and cook 30 seconds.
  3. tomatoestomato pastepaprikasaltblack pepper
    Stir in tomatoes and tomato paste, scraping browned bits. Add paprika, salt, and black pepper; simmer 5 minutes to thicken slightly.
  4. chicken thighs
    Return chicken to the pan. Cover and simmer 18-22 minutes, turning once, until chicken is cooked through and sauce is glossy.
  5. fresh cilantrolemon juice
    Stir in chopped cilantro and a squeeze of lemon juice. Simmer 1 more minute.
  6. chicken thighstomatoes
    Serve hot, spooning plenty of tomato-herb sauce over the chicken.

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