Chicken Kharcho

🛒 Ingredients

• Chicken thighs and drumsticks (raw, bone-in) 150 g · 180 kcal
• Long-grain rice (uncooked) 38 g · 135 kcal
• Onions (chopped) 50 g · 20 kcal
• Garlic (minced) 5 g · 8 kcal
• Walnuts (ground) 20 g · 130 kcal
• Tkemali sauce (Georgian plum sauce) 25 g · 13 kcal
• Tomato paste 13 g · 10 kcal
• Fresh cilantro (chopped) 8 g · 2 kcal
• Khmeli Suneli (Georgian spice blend) 3 g · 1 kcal
• Vegetable oil 8 g · 68 kcal
• Water 210 g · 0 kcal

👨‍🍳 Instructions

1. Wash chicken pieces, place them in a large pot, cover with water, and bring to a boil; skim off any foam, then reduce heat and simmer for 30 minutes.
2. While chicken simmers, finely chop onions and sauté them in vegetable oil in a separate pan until golden brown, then add tomato paste and cook for another 5 minutes.
3. Remove chicken from the broth, debone and shred the meat; strain the broth and return both to the pot.
4. Add the sautéed onions with tomato paste, washed rice, Khmeli Suneli, and Tkemali sauce to the pot; bring to a boil, then reduce heat and simmer for 15-20 minutes until rice is cooked.
5. In a mortar, crush garlic with a pinch of salt until a paste forms, then mix in the ground walnuts.
6. Stir the garlic-walnut mixture into the soup during the last 5 minutes of cooking, along with chopped fresh cilantro.
7. Remove from heat, cover, and let rest for 10-15 minutes before serving to allow flavors to meld.