Fried Chicken with Carrot Sauce
This fried chicken with carrot sauce is a flavorful, practical recipe perfect for lunch or dinner. The chicken breasts are seasoned with salt, pepper, paprika and basic seasonings, then browned in a skillet until well seared. In the same skillet, onion, carrot and bell pepper are sautéed, cooked with vinegar and water, blended and turned into a creamy, aromatic sauce with bay leaves and thyme.
Equipment
- Skillet with lid For browning the chicken, sautéing the vegetables and finishing the sauce.
- tongs or spatula For turning and removing the chicken breasts.
- bowl For reserving the chicken during preparation.
- knife For cutting the onion, carrot and bell pepper.
- cutting board For supporting the vegetables while cutting.
- Food processor or blender For turning the sautéed vegetables into sauce.
- spoon For stirring the sauce and spooning it over the chicken.
- plate For serving the finished chicken.
Ingredients
- 4 pieces chicken breasts
- salt for seasoning the chicken
- black pepper for seasoning the chicken
- paprika for seasoning the chicken
- basic seasonings to taste
- oil for browning the chicken
- 1 chopped onion
- 1 carrot cut into cubes
- 1 chopped bell pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons vinegar
- 200 ml water
- 2 leaves bay leaves
- 1 teaspoon thyme
Instructions
- Season the chicken breasts with salt, black pepper, paprika and basic seasonings to taste.
- Heat a little oil in a skillet and add the chicken pieces.
- Let them brown well on one side before turning.
- Turn the chicken breasts and brown the other side as well.
- Remove the browned chicken from the skillet, place it in a bowl and set aside.
- In the same skillet, add the chopped onion, cubed carrot and chopped bell pepper.
- Sauté the vegetables very well, using the flavor left in the skillet.
- Season with salt and garlic powder, mixing to incorporate them into the vegetables.
- Add the vinegar and water, stirring well to form the sauce base.
- Return the reserved chicken to the skillet, cover and cook for 15 minutes.
- Remove the chicken from the skillet and reserve it on a plate.
- Transfer the vegetable and broth mixture to a food processor or blender.
- Blend until a creamy sauce forms.
- Return the sauce to the skillet and add the bay leaves and thyme.
- Place the chicken in the sauce and spoon some of the sauce over the top.
- Cover the skillet and cook for another 15 minutes over low heat.
- Transfer the chicken with sauce to a plate and serve hot.
Video
Notes
Brown the chicken well on both sides before cooking it in the sauce, as this helps keep the meat more flavorful. Use the same skillet to sauté the vegetables, taking advantage of the flavor left at the bottom. When blending the sauce, remove the blade carefully if using a food processor. For a smoother sauce, blend longer; for a more rustic sauce, blend less. Serve hot with rice, potatoes or a simple salad.
Nutrition
Calories: 345kcalCarbohydrates: 10gProtein: 38gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 720mgPotassium: 780mgFiber: 2gSugar: 5gVitamin A: 2850IUVitamin C: 38mgCalcium: 45mgIron: 2mg
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