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Kharcho is a traditional Georgian chicken stew with rice and coriander. There are many different ways to make Kharcho. In fact, every family in Georgia has their own favorite Kharcho recipe. After making Kharcho all my life, naturally, I developed my own Kharcho recipe that I'm sharing with you today.
What is Georgian Kharcho
Kharcho is a hearty and flavorful Georgian chicken stew with rice and coriander, that is easy to make and is absolutely delicious. Like all Georgian dishes, Kharcho uses simple, wholesome ingredients and is bursting with appetizing flavors. Kharcho is a one pot recipe, which means the cooking process is pretty simple and straight forward. Kharcho is especially nice to have on a cold day in the fall or winter.
How to make Georgian Kharcho
Kharcho can be made with cubed beef or chicken (my favorite). I like using skinless, boneless, chicken thighs, but you can use whole, cut up chicken or cubed chicken breast. In this Kharcho recipe, I use basmati rice, but you can use your favorite rice, or as far as ground walnuts, but they are optional. However, if you want to achieve authentic Kharcho flavor, I highly recommend using them. Just process handful of walnuts in the food processor until finely ground and stir in the Kharcho. Also, fresh cilantro and/or parsley can be used in this Kharcho recipe. To preserve freshness and flavor, add fresh herbs after turning off the stove. Last but not least, dried coriander gives this Kharcho recipe its distinct flavor so you never want to skip it.
Kharcho - Georgian Chicken Stew with Rice and Coriander
Ingredients
Chicken thighs, skinless, boneless
3 tablespoon olive oil
1 onion, chopped
1 cup rice
One 15 oz can crushed tomatoes
2 cups water
1/2 cup ground walnuts
1 cup cilantro and/or parsley, chopped
3 tablespoons ground coriander
Salt and black pepper to taste
Instructions
In a dutch oven or a large pot, brown chicken over medium heat. Remove chicken from pot.
Add chopped onions and olive oil to the same pot, cook until onion is soft.
Return chicken to the pot. Add .crushed tomatoes and water. Bring to a boil.
Add rice, cook over low medium heat until rice is cooked. If it's too thick add 1 more cup of water.
Add ground walnuts, dried coriander, chopped cilantro, salt and pepper
Garnish with fresh parsley and/or cilantro. Serve hot.
