Chicken Stew with Carrots and Sweet Chili

This chicken stew with carrot dish is quite simple to make, but it takes some time.

This is also a dish that can be cooked as a soup. Just add a little more bullion and taste with salt and pepper, then the soup is ready.

I have borrowed the basic recipe from matpaabordet.no. But I have replaced some of the ingredients.

 

Chicken Stew with Carrot


Ingredients:

  • 1,3 lb  (600g) chicken thighs filet or breast

  • 1 Onion finely chopped

  • 3 Carrots in cubes

  • 3 Stalk Celery in cubes

  • 3 Cloves Garlic, finely chopped

  • 0,4lb (200g) Barley Groats

  • 2 Bouillon Broth

  • 4,2 cup (US) (3,5 cup UK) (1L) Water

  • 3 tbsp Tarragon  (Estragon)

  • 1-2 tbsp Sweet Chili

  • Oil or butter for frying

  • Salt and Pepper, your taste

Approach:
Sprinkle the tarragon over the chicken fillets on both sides. They may like to lie with tarragon while preparing the vegetables before they are fried.

 

Prepare the vegetables, carrots and stalk celery cut in cubes.

Onion and garlic chopped.
Rinse Barley Groats in water.

Heat a frying pan and add some oil, margarine or butter.

Fry the chicken on low heat 7-12 minutes on each side, this depends a little on your oven.
The target is a little color on the chicken and it is pierced. It also becomes easier to shred. Remove the chicken from the frying pan and put on a dish.

Add the carrots, stalk celery, and onion into the frying pan and fry until the onion is soft. Add garlic and fry for a few more minutes.

Transfer the vegetable mixture to a casserole.

Shred the fried chicken into strips and put it in the casserole with the vegetables.
Add the barley groats, the chicken broth, and 1 tbsp sweet chili to the casserole.

Put it all on the stove, cook it, and let simmer for 20-25 minutes or until the barley groats finished.
Taste with salt and pepper.
Decorate with a roughly chopped parsley before serving.

If you do not serve the food right away, you will notice that the barley groats swells a little.
Add more chicken broth and taste with salt and pepper if that happens.

The food is well suited for freezing.

Enjoy your dinner 😃👍

 

Chicken Stew with Carrot and Chili ready to eat

 

 

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Chicken Thighs in a Crock Pot of White Wine

Super simple and tasty chicken thighs boiled in white wine. The chicken is soaked in the white wine, and the cherry tomatoes and thyme give a wonderful taste. Serve with good bread, or rice and a salad.

Season: All year       Serving: 2       Difficulty: Easy

The recipe is not low fat

Ingredients
1 tablespoon butter
1 tablespoon oil
2 pcs chicken thighs
2 cloves of garlic
1 pc shallot
15 pcs cherry tomatoes
3 stems thyme
1 ½ dl white wine

Procedure: 

Put the chicken thighs in a pot of butter and oil, fry for approx. 3 minutes on each side at medium heat until brown.

Finely chopped garlic and shallot onion. Put them in the pan and fry briefly with the chicken.

Cut the cherry tomatoes in two. Add the cherry tomatoes, thyme and white wine to the pan with the chicken.

Boil under lid over low heat for approx. 1 hour.

Serve with rice, salad or bread.

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Tarragon Chicken with Pineapple

Tarragon ChickenTarragon chicken with pineapple is a tasty dish.
It needs a bit of preparation but is really an easy dish to make.

Servings: 4
Time: 30–40 mins.
Difficulty: Easy

INGREDIENTS:
1 pack ( 71 g ) of chicken pot powder
500 g ( 1,1 lb ) chicken fillet
3-5 PCs finely chopped garlic
1 medium can of pineapple, or fresh pineapple.
5 PCs of spring onion, I only used the leaves cut for approx. 1-inch width.
3 dl ( 1 ¼ cup US ) food cream
3 dl  ( 1 ¼ cup US ) water
5-7 PCs almonds
Fresh or ground ginger according to your own taste.
Tarragon ( Estragon ) to your liking

Here’s how we do it:

Cut the chicken fillets into strips and then into squares. (Approx. 1 inch )

Put the chicken pieces in a bowl, sprinkle well with the Tarragon ( Estragon ) and mix with the chicken pieces.

Cover with lid or plastic set aside and leave for approx. 2 hours.

Fry the chicken pieces until they are slightly brown, remove from the frying pan.

Blanch garlic and spring onion lightly golden.

Empty the chicken pot powder bag contents into a saucepan, add the water and the cooking cream, stir well.

Boil as directed on the bag. ( Approx 10 minutes )

After 2-3 minutes add the chicken, spring onions, garlic, and ginger.

Slow down the heat and let it simmer until the chicken is tender.

Sprinkle the dish with some grated almonds before serving or put a bowl with grated almonds on the table.

Serve with Jasmine rice or garlic bread.

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