Chahohbili is very flavorful and aromatic Georgian dish that could be referred to chicken ragu or stew with lots of garlic and cilantro.Back in those days they used to make dish from Pheasant,but chicken is more popular nowadays.Most of the time, it’s prepared from whole cut up chicken pieces,that’s how my mom always prepared for us.We would eat the meat then dip bread in the yummy sauce that’s leftover.For me it’s kind of too messy,so I came up with just using chicken breast cut in to pieces and since I love garbanzo beans, I decided to throw them in.This time I served it with quinoa, but it can be served with any side of your choice or just by itself with bread.
Ingredients:
2-3 chicken breasts cut in to strips
14.5 ozs. fire roasted or regular canned tomatoes crushed
1 onion chopped
10 cloves garlic crushed
1 cup cilantro chopped
1/2 cup fresh dill chopped
1/2 cup fresh parsley chopped
1 cup water
4 tbsp oil
4 0zs. canned or cooked garbanzo beans - optional
salt and pepper to taste.
Directions:
Heat a large skillet or a saute pan on medium heat (I like to use cast iron skillet for this).
Add oil.
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| Throw in chicken.Saute until its well browned. |
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| Add the onions to the chicken. Continue to cook until onions are soft and golden in color. |
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| Add tomatoes.Continue to cook for 3-4 minutes. |
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| Throw in cilantro,parsley,dill and garlic. |
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| Add water and garbanzo beans(optional). Simmer for 15 minutes. |
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Serve over rice,potatoes,quinoa,couscous,or any other side or bread.
