Carrot cooked in Chicken Stock

with :

• 250gms of Carrot (thickly sliced)
• 3-4 Chicken thighs
• 2- 3 Mexican chilies (roasted)
• 4-5 Green chilies (slightly split)
• 2 Big onions (1 half chopped and the rest thickly sliced)
• 1 tsp Parsley (chopped)
• 2 Tomatoes (diced)
• ½ tbsp Soya Sauce
• 2 -3 tbsp of Olive oil
• 15 – 20 Black Peppercorn
• Salt – to taste
• Black Pepper powder – to taste

Firstly make chicken stock : Place cut chicken thighs in a pot, add salt, pepper corn, chopped onions, parsley, tomatoes, salt and add water to cover the chicken and bring to boil. Reduce heat and simmer for about an hour to make it concentrated. Remove the chicken and strain the stock.

Heat olive oil in a pan, sauté carrots, green chilies, sliced onions, boiled chicken thighs. Add soya sauce, salt, pepper powder and pour the chicken stock over it. Cook for 10 minutes and add roasted Mexican chilies and cook for another 5 minutes, until the grave is absorbed and carrot is soft.

Enjoy !

Photography and recipe by Peacock Feather