Kharcho with chicken and potatoes

You can not only try kharcho with chicken and potatoes in restaurants, but you can also easily make this dish at home. Spicy, hearty soup is a great hot option at the dinner table. You will get a bright aroma and rich taste of the dish thanks to a simple but original combination of ingredients. To suit your taste, you can add your favorite spices and fresh herbs, which go well with hot kharcho.

1. Calories
   111,27 kcal
2. Protein
   9,26 gram
3. Fat
   2,08 gram
4. Carbohydrates
   12,77 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 5 serving:

1. Potato

   ---

   
   2 pcs. = 240 g
2. Kurin fillet

   ---

   
   400 g
3. Onions

   ---

   
   1 piece = 80 g
4. Carrot

   ---

   
   1 piece = 100 g
5. Tomato

   ---

   
   2 pcs. = 180 g
6. Garlic

   ---

   
   3 cloves = 15 g
7. Rice

   ---

   
   4 tbsp. l. = 100 g
8. Tomato paste

   ---

   
   2 tbsp. l. = 60 g
9. Adzhika

   ---

   
   2 tsp. = 34 g
10. Dried herbs

    ---

    
    10 g
11. Vegetable oil

    ---

    
    1 tbsp. l. = 17 g
12. Salt

    ---

    
    to taste
13. Black pepper ground

    ---

    
    to taste

Steps:

1. 
   Peel the potatoes, defrost the chicken fillet.
2. 
   Chop the chicken fillet into medium-sized pieces.
3. 
   Place the chicken in a pan filled with water. Cover the top with a lid, add salt and let simmer for 15 minutes, skimming off any foam.
4. 
   Chop the onions and garlic. Chop the carrots into strips. Fry the vegetables in a frying pan with vegetable oil, tomato paste and ground black pepper. Bring the frying to a thick consistency, add chopped tomatoes, stir and remove from the stove after 2-3 minutes.
5. 
   Add medium-sized slices of chopped potatoes into the pan with the chicken. Cook for another 15 minutes.
6. 
   Add washed rice and adjika to the pan. Cook for another 10-15 minutes. At the very end, add the prepared roasted vegetables to the soup. You can add fresh herbs, seasonings and herbs to the broth. Cook for 2-3 minutes until done.
7. 
   Simmer the hot, aromatic kharcho under the lid for another 10-15 minutes. Divide the soup into serving portions. If you wish, supplement the dish with fresh herbs or a mixture of dried herbs.