Chicken Stew with Carrots

A dietary recipe for cooking chicken in a pan – we will simmer it in a rich carrot sauce! For this dish, you can use absolutely any part of a chicken carcass, but as for me, it is meat on the bone that is better suited (as in this case, the thighs). A sauce made from a large number of carrots with the addition of tomato sauce and garlic turns out to be rich, bright, with a pleasant sweetish note inherent in carrots. The chicken in it turns out to be unsurpassed!

Servings: 5

Ingredients

• Chicken thighs – 800 g (5 pcs.)
• Carrots – 300 g (2 pcs.)
• Garlic – 2 cloves
• Tomato sauce – 3 tbsp
• Salt to taste

Directions

1. For cooking, I cook chicken thighs. I removed the skin from my thighs to make the dish as dietary as possible. The thighs can be replaced with other parts of the chicken.
2. Place the chicken thighs in a skillet and pour about 500 ml of boiling water over them so that the water is just below the level of the chicken meat.
3. Bring water to a boil over high heat, remove the foam.
4. Cover the skillet with a lid and simmer the chicken for 20 minutes over medium heat. Turn the chicken pieces a couple of times during this time.
5. Peel the carrots and grate on a coarse grater.
6. Transfer the grated carrots to the pan with the chicken.
7. Cook the chicken, without covering the pan, for another 10 minutes, stirring the carrots and turning the thighs from one side to the other a couple of times.
8. After 10 minutes, add the tomato sauce and salt according to your taste.
9. While stirring, cook the chicken over medium heat until the sauce thickens, about 8 minutes.
10. Peel and chop the garlic.
11. Add garlic to the chicken.
12. Stir everything and cook the chicken for another 5 minutes on low heat. The dish is ready, remove the pan from the stove.

Enjoy your meal!