Bowl of Turkmen Chicken Soup / Stew
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Chicken Soup / Stew, Turkmen


Turkmenistan   -   Towukly Shurpa - Towukly Güveç
Makes:
Effort:
Sched:
DoAhead:  		 7 cups
***
2 hrs
Yes		 A simple but substantial and very flavorful Chicken Soup / Stew. With just the Chicken Stock it will be a stew, add Water to make it soup. See also Serving for details.




1
1
4
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2
13
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1-1/2
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1/3
2
1/3
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a/r
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#
oz
oz
oz
oz
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T
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T
c


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Chicken meat (1)  
Tomatoes
Onions
Bell Pepper, grn
Carrot
Potatoes (2)  
-- Herbs
Dill, fresh
Parsley, flat
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Oil
Chicken Stock
Water
Bay Leaf
-- Seasonings
Chili Flake (2)
Salt
Pepper, black
-- Garnish
Parsley
Prep   -   (40 min - exclusive of making Broth)
  1. Cut CHICKEN into about 1/2 inch cubes.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 1/2 inch dice.
  3. Dice ONIONS about 1/4 inch.
  4. Dice BELL PAPPER about 1/2 inch.
  5. Peel CARROT and dice about 1/4 inch.
  6. Peel POTATOES and dice about 1/2 inch. Hold in cold water until needed.
  7. Chop HERBS small and mix. Chop extra Parsley for Garnish.
Run   -   (1-1/4 hr)
  1. In an adequate sauté pan of sauce pan (3 quart), heat Oil. Fry Chicken, stirring until it has completely lost its raw color and exuded liquid has boiled away.
  2. Stir in Onions Fry stirring often until Onions are translucent.
  3. Stir in Tomatoes and Bell Pepper. Fry stirring often until tomatoes are quite soft and most of their liquid has boiled off.
  4. Stir in Chicken Stock and Bay Leaf. Bring to a boil, cover, and simmer covered about 20 minutes.
  5. Stir in Potatoes and Carrots. Bring back to a boil, cover and simmer covered another 20 minutes. Take care there is enough liquid so it doesn't dry out and burn to the pan.
  6. Adjust liquid to your preference by adding boiling water as needed.
  7. Stir in Herbs and Seasonings. Simmer another 5 minutes.
  8. Serve hot, garnished with chopped Parsley and accompanied with bread or rice.
NOTES:

  1. Chicken:

      Use Thigh and/or Leg meat. Weight is for skinless and boneless meat trimmed of all excess fat. A day ahead, I buy whole chicken leg quarters. I trim off the meat and use the bones, trimmings and fat to make the stock. This I strain, discarding the solids, and use my gravy separator to remove all the fat. For details see our recipe Soup Stock / Broth - General Method.

  2. Potatoes:

      White Rose or similar work well in recipes of this sort. Avoid Klondike Gold type potatoes - they quickly turn to mush with long cooking. For details see our Potatoes page.

  3. Chili Flake / Powder:

      I use Indian Khandela or Reshampatti flake, which are fairly hot, and makes this recipe noticeably sharp by Southern California standards. Korean flake is less hot. Use your own best judgement here. for details see our Chili Flake / Powder page.

  4. Serving:

      If serving as soup, this recipe can stand alone, but, soup or stew, it is normally served with Çörec (Chorec) bread, a round yeast leavened browned tandoor bread loaf, about 1 inch thick, and similar to Uzbek Non. If serving as a stew with rice, see that it has enough liquid to wet the rice.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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