Braised Carrots in Tomato Sauce with Chicken
By chef Gulasch
A light and healthy dish with a high proportion of vegetables. The tomato sauce adds juiciness, the chicken provides protein, and basmati rice is an excellent side dish with a low glycemic index.
- 44 min
- total
- Easy
- level
6 min prep · 38 min cook
What you will need
-
Boneless Chicken Thighs 0.5 pcs -
Carrot 2 pcs -
Tomato Paste 40 g -
Basmati rice 80 g
-
Onion 0.25 pcs -
Green Peas 50 g -
Garlic 0.5 clove -
Sugar 0.25 tsp
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Steps to cook
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Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🍗✨
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Slice the carrots. Peel the carrots and cut them into rounds
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Slice the onion. Peel the onion and cut it into small dice
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Optional: Debone the chicken. (Optional) If you have bone-in chicken thighs, debone them (you can save the bones for stock); if they are already boneless, simply cut the meat into cubes
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Saute the onion. Saute the onion in a pan with a little oil over medium heat for about 2-3 minutes, until translucent
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Saute the meat. Add the chicken and saute over medium heat for about 3-4 minutes, until sealed
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Braised the carrots. Add the tomato paste and carrots, cover with water so that the carrots are submerged, and braise over low heat for about 30 minutes until tender
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Cook the rice. Rinse the rice, add water in a ratio of about 1:2, bring to a boil, then cover and cook over the lowest heat for about 10-15 minutes until soft (do not lift the lid unnecessarily)
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Finish the mixture. Add the pressed garlic, sugar, and peas to the braised carrots and briefly simmer over medium heat for about 1 minute
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Serve the dish. Serve with rice 🍽️✨
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