Kharcho with chicken

I added the rest of the beef stew to the kharcho, plus the chicken, the soup only benefited from this to taste. But usually I only use chicken.

Compound:

• 300 grams of chicken fillet
• 1 cup round or oval rice
• 3 tablespoons tomato paste
• 4-5 onions (I take red onions)
• 1 tablespoon suneli hops
• 1 head of garlic
• vegetable oil for frying
• 1 tablespoon green parsley
• salt and pepper to taste

Cooking:

1. Peel the onion and chop finely.
2. Boil the breast in salted water for 15 minutes.
3. Remove the meat from the broth and cut into pieces.
4. Fry the onion in vegetable oil.
5. When the onion is ready, put the tomato paste into the pan and simmer for 2-3 minutes.
6. Put chicken meat, onion with tomato paste, spices, salt and pepper into the broth.
7. Wash rice well.
8. After the soup boils, put the washed rice and cook for 10 minutes.
9. Peel the garlic and put it through a garlic press.
10. After 10 minutes, put the garlic in the soup and add the bay leaf.
11. Cook for 5 more minutes.
12. Turn off the stove and let the soup brew for 30 minutes.
13. Add parsley to each bowl before serving.