Chicken Chilli
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 15 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, cut into four or more pieces
- 4 clove (s) garlic
- 2 large carrots
- 2 onions)
- 500 ml tomato puree
- 1 handful parsley, smooth
- 200 ml chili sauce (Thai sweet chili sauce)
- Sunflower oil
Print Recipe
Pin Recipe Instructions
- Fry the chicken pieces in a saucepan with a little sunflower oil on the skin side until they are a nice color, then turn. Take the chicken pieces out of the pot. Instead of the whole chicken you can also use e.g., Take 4 thighs or 4 skin-on chicken breasts. But skin should be there.
- Now cut the garlic cloves into fine slices, coarsely chop the onions and sweat everything in the frying fat. Cut the carrots into julienne strips approx. 5 mm thick and approx. 4-5 cm long and sauté them as well. Deglaze with tomato puree and chili sauce.
- Add the chicken breasts again, bring to the boil and simmer covered for about 1 hour over a low heat. Season to taste, but usually no further addition of salt is necessary.
- Jasmine or basmati rice and Greek yoghurt (10%) sprinkled with a little coarsely chopped, flat-leaf parsley also taste good.
- Tip:
- Depending on your personal taste, the amount of chilli sauce and thus the spiciness can be varied.
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