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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
Easy

6 min prep · 38 min cook

Braised Carrots in Tomato Sauce with Chicken
576 kcal · per serving
Protein 33g Carbs 72g Fat 13g
Ingredients

What you will need

8 items · serves 1
  • Boneless Chicken Thighs 0.5 pcs
  • Carrot 250 g
  • 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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Method

Steps to cook

10 steps · 38 min cook

  1. Prepare the ingredients. Prepare the ingredients; these ingredients will make today's dish 🍗✨

  2. Slice the carrots. Peel the carrots and cut them into rounds

  3. Slice the onion. Peel the onion and cut it into small dice

  4. 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

  5. Saute the onion. Saute the onion in a pan with a little oil over medium heat for about 2-3 minutes, until translucent

  6. Saute the meat. Add the chicken and saute over medium heat for about 3-4 minutes, until sealed

  7. 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

  8. 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)

  9. Finish the mixture. Add the pressed garlic, sugar, and peas to the braised carrots and briefly simmer over medium heat for about 1 minute

  10. Serve the dish. Serve with rice 🍽️✨

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