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Spicy chicken kharcho soup

0
1494
Kitchen Georgian
Calorie content 36.6 kcal
Portions 6 port.
Cooking time 80 minutes
Proteins * 1.5 gr.
Fats * 2 gr.
Carbohydrates* 6.1 gr.
* per 100 gr. product
Spicy chicken kharcho soup
Content

I really love homemade first courses and often cook them in the cold season. Today I want to share my signature soup. Spicy chicken kharcho will perfectly warm and saturate you on a cloudy winter or autumn day. Prepare such a soup for your homemade ones for lunch, and no one will remain indifferent.

Ingredients

Cooking process

step 1 out of 16
Wash the carrots and peel them with a vegetable peeler, cut into large circles. Peel the onions, rinse and cut in half. Pour boiling water over the bay leaf.
step 2 out of 16
Wash chicken meat well, cut into pieces of the same size. Remove the skin if necessary.
step 3 out of 16
Place the washed chicken in a saucepan. Fill with cold water. Add bay leaves, black peppercorns, prepared carrots and onions. Salt. Put the saucepan on the 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 4 out of 16
Peel the onions, rinse and cut into small cubes. Heat the pan well over high heat, add a little vegetable oil, put the chopped onions and fry until soft.
step 5 out of 16
Peel the garlic, rinse, chop with a sharp knife. Put the garlic in a mortar, add coriander seeds, cumin and hops-suneli.
step 6 out of 16
Pound the spices well until smooth so that they fully open.
step 7 out of 16
Add the required amount of tomato paste to the fried onions.
step 8 out of 16
Stir well and cook for about 5 minutes over low heat.
step 9 out of 16
Remove the cooked chicken, as well as vegetables and spices from the broth.
step 10 out of 16
Add frying to chicken broth.
step 11 out of 16
Measure out the required amount of rice, rinse it under cold water several times until clear water to get rid of excess starch. Add the washed rice to the broth, season with salt, bring to a boil, reduce heat and cook for 10-15 minutes.
step 12 out of 16
Separate the chicken meat from the bones and chop finely, and then put in the broth.
step 13 out of 16
Then send black ground pepper and spices pounded in a mortar to the pan.
step 14 out of 16
Then add the required amount of adjika.
step 15 out of 16
Rinse the cilantro greens in cool water, dry off excess moisture, chop with a sharp knife and add to the pan. Leave some greenery for decoration. Bring the kharcho to a boil and immediately remove from heat. Cover and let sit for 15 minutes.
step 16 out of 16
Serve spicy aromatic chicken kharcho on the table in portions, sprinkle with cilantro on top.

Bon Appetit!

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