Boiled Chicken with Vegetables

A simple home-style dish of chicken gently simmered with potato, carrot and onion, served in its own broth. High in protein and gluten-free.

Ingredients

• 700 g whole chicken with skin (weight without bones)
• 500 g chicken thighs (weight without bones)
• 300 g (2 medium) potatoes
• 150 g (2) carrots
• 100 g (1 medium) onion
• 600 g (2½ cups) water
• 10 g (2 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Cut the chicken and thighs into pieces and rinse; place in a large pot with the water. Bring to a boil over medium heat and skim off the foam.

2. 2

   Quarter the onion and add it to the pot; cover and simmer over low heat for 35 minutes.

3. 3

   Cut the potatoes into large cubes and the carrots into thick rounds; add them to the pot with the salt.

4. 4

   Cover and simmer over low heat for 20-25 more minutes until the vegetables and chicken are very tender.

5. 5

   Sprinkle with the black pepper; divide the chicken and vegetables among deep plates, ladle over some of the broth and serve hot.

Nutrition

Per serving