Chicken Thighs with Potatoes, Carrots and Sauce
These chicken thighs with potatoes, carrots and sauce are a homestyle, flavorful recipe perfect for lunch or dinner. The chicken is first fried until golden and crispy, then returned to the pot with potatoes, carrots, onion, garlic, tomato sauce, bay leaf and seasonings, cooking until everything is tender and coated in a delicious sauce.
Equipment
- Large pot with lid For frying the chicken and cooking everything with the sauce.
- knife For cutting the potatoes, carrots, onions and garlic.
- cutting board For preparing the ingredients.
- spoon or spatula For mixing the vegetables, seasonings and sauce.
- Tongs For turning and removing the chicken pieces.
- Plate or serving dish For reserving the fried chicken before returning it to the pot.
Ingredients
- 5 pieces chicken thighs
- oil for frying
- 3 potatoes cut into large pieces
- 3 carrots sliced into rounds
- 2 chopped onions
- 2 tablespoons tomato sauce
- 2 cloves chopped garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 leaf bay leaf
- 1 teaspoon kale powder
- 800 ml water
Instructions
- Heat a pot with oil and add the chicken thigh pieces to fry.
- Let the chicken fry until well browned on one side.
- Turn the pieces and brown the other side as well.
- Remove the fried chicken from the pot and set aside.
- Reduce the excess oil in the pot and add the potatoes cut into large pieces.
- Add the sliced carrots and sauté together with the potatoes.
- Add the chopped onions, tomato sauce, chopped garlic, salt, black pepper, bay leaf and kale powder.
- Add the water and mix all the ingredients well.
- Return the fried chicken pieces to the pot, arranging them with the potatoes and carrots.
- Cover the pot and cook for 10 minutes.
- Check the vegetables, and if they are still firm, cook for another 10 minutes or until everything is tender.
- Turn off the heat when the chicken, potatoes and carrots are fully cooked.
- Serve the chicken with plenty of potatoes, carrots and sauce on top.
Video
Notes
Fry the chicken until well browned on both sides to build more flavor before cooking it with the vegetables. Remove excess oil before sautéing the potatoes and carrots so the dish does not become heavy. If the vegetables are still firm after 10 minutes, keep cooking until tender. Serve with the sauce spooned over the chicken for extra flavor.
Nutrition
Calories: 510kcalCarbohydrates: 32gProtein: 32gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 135mgSodium: 680mgPotassium: 980mgFiber: 6gSugar: 7gVitamin A: 7800IUVitamin C: 38mgCalcium: 90mgIron: 3mg
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