Stewed Chicken with Carrots
Fast, cheap, and delicious — perfect for everyday cooking! Chicken stewed with carrots is a light, low-calorie dish that's still hearty and satisfying, so it's great for lighter, healthier eating. The chicken comes out fragrant, beautifully colored, and really appetizing — and it couldn't be easier to make.
Cooking method
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Step 1:
How do you stew chicken with carrots? Start by gathering your ingredients. Any cut of chicken works here — I used boneless thigh fillets. For the leanest version, go with breast. You can also just cut up a whole chicken and use that. To cut down on calories, remove the skin before cooking.
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Step 2:
Scrub the carrots well, peel them, and grate on the medium holes of a box grater.
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Step 3:
Rinse the chicken pieces, pat them dry, and lay them in a deep skillet. Pour in enough cold water to cover the chicken completely.
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Step 4:
Set it over the heat, bring the water to a boil, then lower to a gentle simmer, cover, and cook for about 20 minutes, skimming off the foam now and then.
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Step 5:
Add the carrots and salt to the skillet and continue cooking, uncovered, for about 10 minutes.
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Step 6:
Stir in the tomato paste. Instead of tomato paste, you can use fresh or canned tomatoes here — it turns out even tastier. Taste and add more salt if needed. Feel free to add any spices or seasonings you like.
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Step 7:
Keep simmering the chicken and carrots another 5–7 minutes, until the excess liquid cooks off. Press the garlic through a press, stir it in, and let everything cook a couple more minutes before taking the skillet off the heat. Serve with any side dish you like. Enjoy!
- Keep in mind that how you cut the carrots changes the final dish: grated carrots break down into a soft purée during cooking and blend evenly into everything else, while carrots cut into strips or cubes hold their shape.
- For the best flavor, use neutral-tasting filtered or bottled water. If you use tap water, be aware it can give the dish an off, distinctive aftertaste.
- One more thing: the wrong pan can ruin even a great recipe, so pick a good, heavy skillet that holds heat evenly.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Hot tomato sauce - 99 kcal/100g
