Chicken Wing Kharcho

Chicken Wing Kharcho

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Ingredients for Making Chicken Wings Kharcho

  1. Chicken wings 6 pcs
  2. Carrot 1 pc
  3. Onion 2 pcs
  4. Parsnip root 10 g
  5. Celery Root 10 g
  6. Tomato Paste 50 ml
  7. Sweet pepper 1 pc
  8. Garlic 1 clove
  9. Round rice 50 g
  10. A mixture of spices hunnel-suneli to taste
  11. Ground black pepper to taste
  12. Salt to taste
  13. Refined vegetable oil for frying
  14. Greens for decoration
  • Main Ingredients: Potato, Onion, Carrot, Pepper, Tomato, Chicken, Rice
  • Serving 4 servings


Cutting board, Knife, Pan - 3 liters, Small grater or garlic, Small plate - 3 pieces, Frying pan, Skimmer, Shovel, Spoon, tablespoon, Grater for carrots, Colander

Making chicken wings kharcho:

Step 1: Prepare the roots for the broth.

To make the broth tasty, you need to add white roots to it: celery, parsnip or parsley. You can use everything - they combine well.
If you haven’t added the roots before and don’t think it is necessary, try at least once and you will notice the difference. At a minimum, celery root can always be bought. In addition, the roots are sold fresh in the market or in the vegetable department of the supermarket, as well as chopped and dried in small plates in the spice department. With fresh, the taste and aroma are more saturated, but the dried ones will also go.

With dried everything is clear: they opened the bag and poured. Fresh roots come in different sizes, if they are quite large, then the whole broth is not needed. Therefore cut off suitable pieces, clean and wash. Can be cut into large cubes or plates.

Step 2: Cook the broth from the wings.

The broth from any part of the chicken is very tender and cooks quickly. Wash the chicken wings, put in a saucepan, pour cold water. Put the pot on medium heat and bring to a boil. As soon as the foam appears, remove it with a slotted spoon or spoon, and add the chopped roots and one small peeled onion, salt. Close the pot and cook the broth over low heat for 40 minutes.
While the broth is being cooked, we will prepare the vegetables and prepare the dressing.

Step 3: Prepare the onion.

Peel the onion and cut into half rings or cubes. The form of slicing is generally not important, choose any. Put the chopped onion in a clean plate.

Step 4: Prepare the carrots.

Peel the carrots, wash and grate, transfer to a clean plate.

Step 5: Prepare the garlic.

Peel the garlic clove. We need finely chopped garlic. Therefore, it can either be finely finely chopped with a knife, or grated or used in a garlic. Choose the method that suits you best. Shredded garlic is transferred to a small plate.

Step 6: Prepare the potatoes.

Peel the potatoes, wash them and cut them into small cubes. We shift it into a deep plate and fill it with water so that it does not darken.

Step 7: Prepare the bell peppers.

Sweet pepper cut in half, remove the tail and seeds, wash and cut into strips and then cubes, approximately of course.

Step 8: Preparing the dressing for the soup.

So, we begin to prepare the dressing. We put the pan on a small fire, pour the vegetable oil and put the chopped onion. Fry for about 5 minutes, it should become soft and translucent. Now add the carrots and fry for 5-7 minutes, until the onion becomes light yellow.

Put sweet pepper and fry for another 5 minutes. Add tomato paste, mix and pour about 100 ml of hot broth (pour a little from the pan with wings), mix again and simmer for 5 minutes. Refueling is ready, turn off the fire and make broth.

Step 9: Cooking the chicken wings kharcho.

While we were peeling vegetables and preparing dressing, the broth was boiled. The chicken wings in the soup are tasty, but uncomfortable. The meat during the cooking of the broth partially separated from the bones, so it’s aesthetically pleasing to eat such a wing and not get dirty all the same.

It’s easier to strain the broth and rob the meat, throw the bones away or give them home animals - they will thank you, and return the meat to the pan. The boiled onion and roots are no longer needed - they have already done their work, you can safely throw them away. We got a fragrant chicken broth.

We put the pan with the broth on medium heat, bring to a boil and put chopped potatoes in it. Salt, if necessary. Cook for 10 minutes and add pre-washed rice.

After 15 minutes, add dressing, garlic, hops-suneli, ground pepper. Mix. Rice draws in salt, so try it, maybe you need some salt.
Cook kharcho until ready 15-20 minutes. Many people suggest throwing greens directly into the pot; I prefer to add chopped greens to plates. Do as you like best. Important! If you decide to add to the pan, then you need to turn off the fire, pour in the greens, cover. We leave the finished soup to infuse for 10-15 minutes.

Step 10: Serve the chicken wings kharcho.

Set the table, pour the soup into plates and sprinkle with chopped herbs. Well, let them in most of all - over there, already gathered in front of the door.
Enjoy your meal!

Recipe Tips:

- The best addition to the soup is fresh crispy bread, croutons or crackers.

- Instead of tomato paste, you can use canned peeled tomatoes in your own juice or fresh tomatoes.