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Chicken kharcho with tomato paste, rice and potatoes

0
2357
Kitchen Georgian
Calorie content 38.7 kcal
Portions 8 port.
Cooking time 80 minutes
Proteins * 1.7 gr.
Fats * 1.1 gr.
Carbohydrates* 7.5 g
* per 100 gr. product
Chicken kharcho with tomato paste, rice and potatoes
Content

I am pleased to share an interesting recipe for chicken kharcho with tomato paste, rice and potatoes. The process of making the soup is quite simple and will not take much of your time, and the result obtained will pleasantly surprise you and your family and friends.

Ingredients

Cooking process

step 1 out of 10
Rinse the chicken breast. Place the washed chicken in a deep saucepan. Pour in cold water, add bay leaf. Put on medium heat and bring to a boil, periodically skimming off the resulting foam with a slotted spoon or fine sieve. Reduce heat and simmer chicken breast for 20-25 minutes.
step 2 out of 10
Prepare the rest of the ingredients. Wash the carrots and peel them with a vegetable peeler. Peel the onions. Wash the tomatoes well. Peel the garlic and rinse. Pour boiling water over the prunes.
step 3 out of 10
Measure out the required amount of rice, rinse it several times until clear water to get rid of excess starch.
step 4 out of 10
Grate the peeled carrots on a coarse grater. Rinse the peeled onions and cut into small cubes. Chop the garlic with a sharp knife. Heat the pan well over medium heat, add vegetable oil, put prepared vegetables, fry until softened, stirring occasionally.
step 5 out of 10
Add the required amount of tomato paste and mix thoroughly. Finely chop the tomatoes, first remove the stalk and skin. Add to skillet and simmer over low heat for 5-7 minutes.
step 6 out of 10
Transfer the prepared frying to a saucepan. Season with salt and black pepper to taste, mix well. Bring to a boil. Wash the potatoes, peel them with a vegetable peeler, cut them into medium cubes and place in the broth. Then add the washed rice. Bring to a boil and cook for 15 minutes.
step 7 out of 10
Then add the suneli hops and mix well.
step 8 out of 10
Chop the prunes and add to the dish. Rinse the parsley, dry it from excess moisture and chop it with a sharp knife. Put chopped parsley in kharcho.
step 9 out of 10
Cut the chicken into small pieces and place in a saucepan. Bring kharcho to a boil and remove from heat.
step 10 out of 10
Serve fragrant chicken kharcho with tomato paste, rice and potatoes in portions. Sprinkle with chopped herbs.

Bon Appetit!

 

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