Casserole with chicken meat and peppers for all times: A dish for the most solemn tables!

A delicious recipe, rich in nutritional value

Need:

▪ 2 kg of chicken meat,
▪ 1 kg of red onion,
▪ 4-5 cloves of garlic,
▪ 350 g of carrots,
▪ 300 g of chopped roasted peppers,
▪ 1,5 l thick tomato juice,
▪ 4 dl of sweet cream,
▪ 1 dl pumpkin oil,
▪ 5-6 spoons of dry honey,
▪ 2 spoons of ground sweet pepper,
▪ 2 spoons of tomato concentrate,
▪ a spoonful of ground chili pepper,
▪ a spoonful of finely chopped parsley.

Preparation:

Separate the chicken from the bones and skin, but don't throw them away, you'll need them later.

Put the bones in a liter of water and boil well (add salt when boiling), until the meat juice does not turn yellow.

Drain and set aside.

Fry the skin and fat until all the juice is released, press well and add the pumpkin oil to the fat.

Add the chopped red onion and carrot to the oil, mix and slowly fry until the onion starts to melt.

Then add finely chopped onion and tomato concentrate. Saute slightly, just until fragrant.

Set aside and gently curl so that excess fat separates, collect and set aside.

May you be well, - he broadcasts Telegraph.