Kharcho with rice and chicken

Method

• Fill a pot with water, add a pinch of salt and chicken fillet. Cook until it’s done for about 25 minutes.

  

• Soak the rice in cold water for about 20 minutes, then rinse it.

  

• When the meat is done, cut it into cubes or strips. Then add the rice to the broth.

  

• Peel the onion, then cut it into cubes. Heat the frying pan, add vegetable oil (about 2 tbsp.) and saute until golden brown.

  

• Then add the tomato sauce and a few tablespoons of broth to the frying pan. Simmer for about 3 minutes and remove from the stove. Next, add this filling and chopped chicken meat to the soup. Cook over low heat.

  

• Peel the garlic, then finely cut or grate it. You can also use a garlic press.

  

• Wash the cilantro, then finely cut it. Sprinkle over the soup.

  

• At the end add the bay leaf and other spices from the list.