Carmela’s chicken with caramelised carrots  

Carmella’s chicken or ‘pollo de mi tia Carmela’ is from one of my favourite cooking books, called Cheviche Peruvian kitchen.

There is a Peruvian saying ‘aqui se cocina con carino’ which translated means ‘here we cook with loving care’ – it is what Peruvian food is all about.

We often serve this dish for Sunday lunch where you have a bit more time to prepare food, but it is so good that we decided to add it to food4four, even if it takes a bit more time than our usual dinner recipes.

SERVINGS
4

ACTIVE TIME
15 MINUTES

TOTAL TIME
50 MINUTES

LEVEL
EASY
INGREDIENTS

2 tablespoons olive oil
6 chicken thighs
1 teaspoon ground cumin
1 red onion, finely chopped
2 carrots, grated
2 cloves garlic, crushed4 tomatoes, skinned, deseeded and very finely chopped
300ml chicken stock
350 grams spaghetti
1 avocado, mushed and seasoned with salt and pepper
Salt, to taste
Ground black pepper, to taste

METHOD

Prepare all your ingredients.

Heat the olive oil in a deep, wide saucepan over medium heat. Add the chicken pieces and fry until brown all over. As you turn the chicken pieces, season the cooked side with salt and pepper and half the cumin. Once all the pieces are nice and brown, remove from the pan and set aside.

Add the onions and carrots to the pan and fry until lightly caramelised. Add the garlic and cook for 2 minutes more or until fragrant. Add the tomatoes and cook until the tomatoes have broken done and some of their juices have evaporated. Return the chicken to the pan, sprinkle over the remaining cumin and pour over the stock. Bring to the boil, turn the heat down and simmer for 45 minutes or until the sauce is reduced and the meat is almost falling off the bones.

Fill a large saucepan with salted water and bring to a rapid boil. Add the pasta and bring back to the boil. Turn the heat down and cook for 10 to 15 minutes or until al dente. Drain in a colander and return to the saucepan. Strain off a ladleful of the chicken liquor and mix with the pasta. Divide the pasta between the serving plates and top with the chicken. Top with a dollop of avocado and mix it into the chicken and pasta.

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