Braised Chicken with Carrots and Onion
Tasty, wholesome, and easy on the wallet — great for kids and grown-ups alike. The chicken comes out tender and full of the flavor of the vegetables and spices. Simple to make.
Cooking method
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Step 1:
How do you make braised chicken with carrots and onion? Use any chicken parts you like — I'm using drumsticks — along with onion and carrot, salt, pepper, curry powder, and oil.
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Step 2:
Chop the onion and carrot — you can grate the carrot on the large holes of a box grater.
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Step 3:
In the oil, first cook the onion until lightly translucent,
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Step 4:
then add the carrot and keep cooking.
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Step 5:
Separately, brown the chicken drumsticks on all sides.
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Step 6:
Combine the vegetables and the chicken.
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Step 7:
Add about a cup of water, season with salt, pepper, and curry powder, and braise over low heat for about an hour.
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Step 8:
The braised chicken with carrots and onion is ready! The meat comes out very tender, pulls right off the bone, and is fragrant and rich with the flavor of the vegetables and spices.
- Made this way, the chicken turns out very tender, falls off the bone easily, and is fragrant and rich with the flavor of the vegetables and spices.
- Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and form harmful compounds, including carcinogens. It's worth knowing which oil to reach for when frying and which to skip.
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Curry - 352 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Chicken legs - 158 kcal/100g
