Chicken Chili

Ingredients for 4 servings:

• 1 chicken, cut into four or more pieces
• 4 garlic cloves
• 2 large carrots
• 2 onions
• 500 ml tomato puree
• 1 handful of parsley, flat
• 200 ml chili sauce (Thai sweet chili sauce)
• Sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

with Thai Sweet Chili Sauce, an uncomplicated dish that can be prepared in large quantities without much effort

Brown the chicken pieces skin-side down in a saucepan with a little sunflower oil until nicely browned, then turn. Remove the chicken pieces from the pan. Instead of the whole chicken, you can also use 4 thighs or 4 chicken breasts with the skin on. The skin should be on, though. Now finely slice the garlic cloves, roughly chop the onions, and sauté everything in the frying fat. Cut the carrots into julienne strips about 5 mm thick and about 4-5 cm long and sauté them as well. Deglaze with tomato puree and chili sauce. Add the chicken breasts again, bring everything to a boil, and simmer covered over low heat for about 1 hour. Season to taste; usually, no additional salt is necessary. Serve with jasmine or basmati rice and Greek yogurt (10%) sprinkled with a little coarsely chopped, flat-leaf parsley. Tip: The amount of chili sauce, and thus the spiciness, can be varied according to personal taste.