Chakhokhbili

This traditional Georgian dish consists of chicken cooked with plenty of bell peppers, onions and herbs. It's a warm, hearty, comforting dish that just tastes so good on a chilly evening. You can find adjika paste online. This recipe makes 4 servings.

PREP TIME: 10 minutes
COOK TIME: 45 minutes

Ingredients
1 1/2 pounds bone-in, skin-on chicken (thighs, legs or drumsticks)
1 medium yellow onion, sliced
2 tablespoons light olive oil or vegetable oil, divided
1 tablespoon red adjika paste
1 tablespoon tomato paste
4-6 cloves garlic, minced
1 14-ounce can whole tomatoes, with juices, lightly crushed with your hands
Handful of finely chopped fresh cilantro or parsley
Salt and pepper, to taste

Directions
Heat 1 tablespoon oil in a large, heavy skillet to medium-high on the stove top. Add chicken and season with salt and pepper. Cook for 8-10 minutes or until the chicken begins to brown, flipping once in the middle of cooking. You are not trying to cook the chicken through at this point, only brown it. Remove chicken to a plate to rest.

Add remaining tablespoon oil to the pan. Add onions and pepper and cook for 4-5 minutes, until the vegetables begin to soften. Add the adjika, tomato paste and garlic; cook for two more minutes. Add the tomatoes with their juices to the pan and stir gently to combine. Add chicken back into the pan, nestling the chicken pieces into the sauce. Reduce heat to medium-low, cover and cook for 30 more minutes or until the chicken's juices run clear. Once cooked, remove from heat, garnish with cilantro or parsley and serve.