Chicken Stew with Carrots
by Editorial Staff
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
- 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.
- 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.
- Bring water to a boil over high heat, remove the foam.
- 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.
- Peel the carrots and grate on a coarse grater.
- Transfer the grated carrots to the pan with the chicken.
- 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.
- After 10 minutes, add the tomato sauce and salt according to your taste.
- While stirring, cook the chicken over medium heat until the sauce thickens, about 8 minutes.
- Peel and chop the garlic.
- Add garlic to the chicken.
- 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!
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