Braised chicken with carrots
Description
The dish is prepared without unnecessary complications. Here's a recipe for stewed chicken with carrots for you! A delicious and hearty dish with pleasant oriental notes achieved through a special sauce—I "borrowed" this sauce from Korean cuisine. Interestingly, you can prepare this dish without adding water, resulting in something similar to chicken with carrots in caramel. It turns out tasty either way, but I personally prefer making it with the sauce—it feels more familiar. The dish is ready to serve.
Instructions
- 1
Step 1
1. Peel the chicken, potatoes, onion, and carrots, cut into cubes, and start sautéing over low heat in a heavy-bottomed pot with vegetable oil. It's best to cover with a lid so that the chicken juices don't evaporate, allowing the potatoes and carrots to braise in them.
- 2
Step 2
2. Mix the tomato paste, soy sauce, minced garlic, chili pepper, sugar, and soy sauce separately. Stir until almost all the sugar dissolves. Add to the pot with the already browned ingredients and sauté everything together for a couple of minutes.
- 3
Step 3
3. Now pour water over everything. Mix, taste, and add more salt if needed. Simmer for about half an hour, until both the potatoes and carrots become soft.
- 4
Step 4
4. Voila! The dish is ready, call everyone to the table!