Chakhokhbili – Georgian chicken stew

Ingredients (serves 5)

• Skinless chicken thighs (raw)700 g
• Tinned tomatoes800 g
• Onion200 g
• Bell pepper200 g
• Rapeseed / sunflower oil10 g
• Rice (dry)200 g

Also: Garlic, coriander, basil, dill, thyme, chilli, salt

Method

1. Get ready: cut the chicken thighs into large pieces, the onion (200 g) into half-rings and the pepper (200 g) into strips. Chop the garlic and herbs.
2. Cook the rice: rinse 200 g rice, cover with 400 ml water and add salt. Bring to the boil over high heat, then cook covered over low heat for 15 min.
3. While the rice cooks, put the chicken in a dry, deep frying pan and brown over medium heat for 5–6 min, until golden on all sides.
4. Add 10 g oil (1 tbsp), the onion and the pepper and cook over medium heat for 5 min, until soft.
5. Pour in 800 g tomatoes, add the thyme and chilli and salt lightly. Bring to the boil, then braise covered over low heat for 30 min.
6. Check the chicken: a piece cut open must not be pink inside and the juices must run clear.
7. Off the heat, stir in the garlic and plenty of chopped coriander, basil and dill. Serve with the rice.
8. Cool leftovers within 2 hours and keep in the fridge for up to 3 days.