Chicken Cutlet

Ingredients (4-6 Servings):

1.5 liters of chicken broth,

1 piece of cooked chicken fillets,

1 / 3 cup medium grain rice, 

250 grams of thick natural yogurt or Matsoni, 

4 egg yolks, 

4 tablespoons butter, 

6 tablespoons flour, 

Salt to taste, 

Spicy Seasoning, 

2 cloves of garlic, 

1 teaspoon powdered red chili pepper, 

3 tablespoons olive oil Extra Virgin. 

Directions: 1. Remove skin and bones from cooked chicken fillets, cut into small pieces. Wash the rice in cold water. 2. Bring the broth to a boil, add rice and cook over medium heat until rice gets soft, for about 25 minutes. Remove pan from the fire and add chicken fillet pieces. 3. Blend with hand blender until you get a homogenous mixture. 4. Return the soup to the stove and set fire to minimum. 5. Mix yolks, yoghurt and flour together. Pour in 1-2 tablespoons broth or water, to get the mass of sour cream consistency. 6. Drain mixture in sieve and add to soup, stir constantly. Cover the lid and cook for another 10-15 minutes. Remove soup from stove. 7. For spicy seasoning: clean and mince garlic. Heat olive oil on pan and add garlic and pepper. 8. Stir well and after 1 remove from fire. Pour into the soup season with salt and serve.

Recipe is available in Georgian Language. 

Ingredients:                

Chicken legs         2 pcs;             

Garlic         10 gr;             

Thyme         8 gr;             

Bay leaf         5 gr;             

Sunflower oil         450 ml;             

Olive oil         50 ml;             

Carrot         120 gr;             

Radish         120 gr;             

Onion         120 gr;             

Asparagus         120 gr;             

Chicken broth powder         15 gr;             

Salt         10 gr.       

Preparation: Process chicken legs, place in brine and wait for at least 20 minutes. Heat the oven up to 170 degrees Celsius. Place the processed legs in a deep, thermo-resistant dish, put crushed garlic, bay leaf, thyme, pour olive and sunflower oil, cover with foil paper, make little holes with a knife here and there and bake in the preheated oven for 2 hours. Cut the vegetables into the desired, one-size forms, and mix them with olive oil, thyme, salt and pepper. Lay oil-paper on a baking sheet, place vegetables on top and bake at 140 degrees Celsius for 30 minutes. After cooking, transfer the chicken legs and vegetables onto desired dish and enjoy.