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 But I have replaced some of the ingredients.


Chicken Stew with Carrot


  • 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

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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This recipe I found with the blog:
The links I will give you are to that blog where you will find the recipe in Norwegian.
On the site, there is a translation button where you can chance between Norwegian and English.

Enjoy this delicious soup.

Homemade cauliflower soup







The words below are written by the blogger:

Do you know what is most difficult of writing a post to the blog? It is to find the name of the title!

Here I stand and cooking, have an idea in the head that I need to grill all vegetables before I make soup of them. That there should be a little spicy, but round taste. (Here comes the coconut milk in) and that I should ‘pimp’ it with my favorite herb (cilantro). A little lime juice and for the image’s sake some slices of red chili.
You see I think about how the dish should taste and how it should look like. But what to name it, no, I think initially when I’ll write the post here on the blog.

The title gives himself often, but in this case, I want to tell you all in the title – in a few words. I landed on cauliflower soup with coconut milk, chili, and ginger. Hope that you would understand that it was about a spicy cauliflower soup with Asian touches. Maybe it either should have been titled. Yes, yes, you have better ideas for the title, I’m open to
suggestions, it’s just to come with them.

The idea of the soup was that it was easy to make and at the same time a little exciting.
All the vegetables plus garlic, ginger and chili are cooked in the oven. That’s the first time I cook ginger in the oven.
It tastes as intense, but somewhat rounder than when fresh, so do not underestimate it.
I kept the chili and ginger back and added them a little at a time to check how strong the soup would be.
I recommend that you do too, so you get exactly the strength you like best.


  • 1 head of cauliflower
  • 3 carrots
  • 5 garlic cloves
  • 1 onion
  • about. 3 cm ginger, peeled
  • 1 red chili split lengthwise, seeds removed
  • 2 tbsp olive oil or canola oil
  • 1 tsp turmeric
  • 1 can of a 400ml  ( 1,7 cups US ) coconut milk
  • 800ml  ( 3,4 cups US ) vegetable stock or – bouillon or chicken stock.
  • Salt

For Serving:

  • lime juice
  • fresh coriander
  • chili, sliced


Cut the cauliflower head and the stem into larger pieces. Wash the carrots and cut them in two lengthwise and then in larger pieces. Peel the loaf and slices into larger pieces. Cut the ginger into slices, approx. 1/4 an inch thick.

Add cauliflower, carrots, onions, garlic cloves, ginger, and chili in a large refractory form. The vegetables should be in a layer. Pour over the olive oil and sprinkle turmeric over. Mix well and put in preheated oven 200°C. ( 392°F ) Fry for 30 minutes.
Then they should look like this

If you want to decorate the soup with a little cauliflower, pick some nice cauliflower now and set aside.

Boil the coconut milk together with the vegetable stock while the vegetables are frying.

Squeeze garlic out of the skin and hold chili and ginger back. Have
the garlic and vegetables in the soup and run smoothly with a rod mixer.

Add ginger and chili a bit at a time. Use the rod mixer to mix it in and taste your way to the desired strength. I used everything and have had a delicious soup with good heat as an aftertaste. Season with salt.

Serve the soup in bowls garnished with coriander and chili. Squeeze a little lime juice over the soup.

Naan bread is well suited to whether you want to have some accessories.

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