Pollo Sudado con Zanahoria (Chicken with Carrot Sauce)
Erica Dinho
Course Main Course
Cuisine Colombian
Servings 4 servings
Calories 333 kcal
- 2 skinless, boneless chicken breasts
- 3 garlic cloves, minced
- 1 tbsp ground cumin
- Salt and pepper
- 1 cup chopped onions
- 1 tbsp olive oil
- 2 tbsp butter
- 6 carrots, peeled, and thinly sliced
- Juice of half lime
- 2 cups chicken broth
- ⅓ cup chopped fresh cilantro
- 4 medium potatoes, sliced
Slice each chicken breast in half, horizontally, making 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until ¼ inch thick.
Place the chicken cutlets in a zip lock plastic bag. Add the cumin, garlic, onions, salt and pepper.
Refrigerate for 3 hours or overnight. Be sure the cutlets are evenly covered.
In a large sauce pan, heat the oil and butter over medium heat. Place the chicken into the skillet and cook for 2 minutes per side.
Add the carrots, potatoes and broth. Reduce the heat to low, cover and cook for about 15 minutes. Add more water if necessary.
Uncover the sauce pan and using a fork, mash the carrots. Cover and cook 5 minutes more. Add lime juice and fresh cilantro. Serve over white rice.
Calories: 333kcalCarbohydrates: 52gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 585mgPotassium: 1604mgFiber: 8gSugar: 8gVitamin A: 15432IUVitamin C: 60mgCalcium: 102mgIron: 4mg
Keyword chicken recipe, Stew