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Chicken kharcho with barley

0
2300
Kitchen Georgian
Calorie content 31.1 kcal
Portions 8 port.
Cooking time 95 minutes
Proteins * 1.5 gr.
Fats * 1.5 gr.
Carbohydrates* 5.3 gr.
* per 100 gr. product
Chicken kharcho with barley
Content

I want to bring to your attention a great and easy-to-prepare classic recipe for kharcho, made from chicken using barley. The first dish turns out to be hearty and rich. A great option to feed your family with lunch. Be sure to cook and you will be delighted with such a yummy!

Ingredients

Cooking process

step 1 out of 24
Wash the chicken meat, I used the wings, put it in a saucepan. Fill with cold water. Put the saucepan over low heat and bring to a boil.
step 2 out of 24
Remove the foam from time to time with a slotted spoon. Reduce heat and simmer chicken for 20-30 minutes.
step 3 out of 24
Measure out the required amount of pearl barley, rinse it under running water several times until clear water. Add the barley to the broth, salt, bring to a boil, reduce heat and cook for 15-20 minutes.
step 4 out of 24
Wash the tomatoes and cover with pre-prepared boiling water for just a few minutes.
step 5 out of 24
Wash the potatoes and peel them with a vegetable peeler, cut into large cubes.
step 6 out of 24
Place the diced potatoes in the broth.
step 7 out of 24
Peel the onions, rinse and cut into cubes.
step 8 out of 24
Wash the carrots and peel them with a vegetable peeler, grate on a coarse grater.
step 9 out of 24
Wash the bell peppers well, remove seeds and cores, cut into medium cubes.
step 10 out of 24
Peel the tomatoes, remove the stalk and chop finely.
step 11 out of 24
Heat the pan well over low heat, add a little vegetable oil.
step 12 out of 24
Peel the garlic, cut into thin slices and place in a preheated pan, lightly fry, stirring constantly.
step 13 out of 24
Then put the grated carrots and chopped onions in a preheated pan.
step 14 out of 24
Fry until soft. Then add chopped bell peppers and tomatoes.
step 15 out of 24
Stir well and simmer over low heat for 5-7 minutes.
step 16 out of 24
Add the required amount of tomato sauce and mix thoroughly.
step 17 out of 24
Season with salt and simmer for 5-10 minutes.
step 18 out of 24
Carefully transfer the cooked roast to a saucepan.
step 19 out of 24
Add bay leaf to kharcho, first pour boiling water over it.
step 20 out of 24
Rinse the greens in cool water, dry them from excess moisture, chop with a sharp knife.
step 21 out of 24
Add suneli hops and black pepper to taste to the saucepan.
step 22 out of 24
Then lay out the chopped greens.
step 23 out of 24
Bring the kharcho to a boil and then turn off the heat.Cover and let sit for 15 minutes.
step 24 out of 24
Pour hearty chicken kharcho with barley into plates and serve in portions.

Bon Appetit!

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