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Chicken kharcho with rice and potatoes classic

0
6022
Kitchen Georgian
Calorie content 38.1 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 1.5 gr.
Fats * 1.9 gr.
Carbohydrates* 6.6 gr.
* per 100 gr. product
Chicken kharcho with rice and potatoes classic
Content

With great pleasure and great desire I want to share my favorite kharcho recipe, which I often use. The classic kharcho made from chicken with rice and potatoes turns out to be light and very appetizing. This soup will appeal to both children and adults.

Ingredients

Cooking process

step 1 out of 14
Wash chicken meat well, cut into pieces of the same size. Place the washed chicken in a saucepan. Fill with cold water. Add bay leaves. Put the saucepan on fire and bring to a boil, periodically removing the resulting foam with a slotted spoon. Reduce heat and simmer chicken for 20-30 minutes.
step 2 out of 14
Remove the cooked chicken from the broth. Add the seasoning of dried vegetables to the broth. Measure out the required amount of rice, rinse it under cold water several times until clear water to get rid of excess starch. Add washed rice to broth, season with salt, bring to a boil, reduce heat and cook for 10-15 minutes.
step 3 out of 14
Wash the carrots and peel them with a vegetable peeler, cut into large strips. Peel the onions, rinse and cut into small cubes. Peel the garlic, rinse, chop with a sharp knife. Heat the pan well over high heat, add a little vegetable oil, lay out the chopped vegetables.
step 4 out of 14
Fry the vegetables until softened, stirring occasionally. Add some butter.
step 5 out of 14
Add the required amount of ketchup and mix thoroughly. Add salt and simmer over low heat for 10-15 minutes.
step 6 out of 14
Carefully transfer the cooked roast to a saucepan.
step 7 out of 14
Mix well. Bring to a boil, boil for 3-5 minutes.
step 8 out of 14
Wash and peel the potatoes with a vegetable peeler, cut into large cubes and put in the soup.
step 9 out of 14
Bring to a boil and simmer, covered, for 10-15 minutes.
step 10 out of 14
Separate the chicken meat from the bones and put in a kharcho.
step 11 out of 14
Mix well.
step 12 out of 14
Rinse the greens in cool water, dry off excess moisture, chop with a sharp knife and add to the pan. I used frozen dill.
step 13 out of 14
Add the suneli hops and black ground pepper to taste, bring the kharcho to a boil and immediately remove from the heat. Cover and let sit for 15 minutes.
step 14 out of 14
Serve the classic fragrant chicken kharcho with rice and potatoes in portions.

Bon Appetit!

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