Chicken and Pea stew recipe

Easy chicken stew

This chicken and peas dish is simple but very tasty, coming straight from my beloved mom’s kitchen. Mom is the most awesome cook in the whole universe and used to make this pea stew for us regularly when we were just a couple of picky kids. We are a big gourmand family and occasionally (mainly by accident), gourmets as well so we’d gulp this chicken stew recipe down in no time.

More peas recipes you might like:

• Peas and mushrooms with sausage
• Oven chicken stew with peas 
• Turkey breast with peas
• Peas bacon feta salad                                                                                                                                                                                                                                                                                                   

I love to make this chicken and peas recipe too, because it takes only 20-30 minutes to make and is so yummy and filling so I resort to this dish whenever I’m short on time and people scream they’ll die of starvation if I don’t feed them something within minutes! And also that they’ll never, ever forgive me for that (lol).

I absolutely love peas, I would gladly make this chicken and peas recipe completely meatless just because of the peas but adding chicken gives it more flavor and consistency and it also makes it more nourishing. Plus some people in this family would literally die without meat in their daily menu (not giving names but he may have something to do with my daughters genetics).

Chicken and Peas

Ingredients:

• 18 oz chicken thighs, boneless
• 28 oz canned peas
• 1 onion, diced
• 8 oz water
• 14 oz canned tomatoes
• 2 carrots, grated
• 1 red bell pepper, diced
• salt and pepper to taste
• chopped parsley or dill (optional)

Directions:

• Cut the thighs in small to medium cubes. (If you don’t have boneless legs use whatever chicken part you have; no need to remove meat from bones). Put them in a deep pan or pot with a little oil (2-3 tablespoons), season with salt and pepper, and lightly fry. Remove from pan when slightly golden.
• In a separate pan add chopped onions, grated carrots, pepper and salt and leave to saute until the onions have softened well. If necessary add a little water.
• Put the chicken, peas, bell peppers and the saute onions and carrots in a large pot and add water to cover.
• Boil for 15 minutes then add the canned tomatoes, crushed with a fork and let it boil with the lid on for 5 more minutes. (Note: you may need to boil longer; it depends on how firm your peas are and how fresh and young your chicken meat is).
• Turn the stove off and add chopped parsley or dill (or both). Sprinkle chili pepper flakes if you like a spicy dish.
• Serve with pickled green tomatoes or pickled cucumbers.

Enjoy! I’m sure you’ll have a hard time trying to stay away from this delicious pea and chicken stew.

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Chicken and pea

This stew with chicken and peas is rich, fragrant, flavorful and comforting and it takes only 20-30 minutes to make! Perfect dinner idea for busy families!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: American

Keyword: chicken and peas, chicken and peas recipe, chicken stew recipe, easy chicken stew, pea stew

Servings: 4 people

Author: Petro Neagu

Cook ModePrevent your screen from going into sleep mode

Ingredients

• 18 oz chicken thighs I prefer boneless thighs but any part is good
• 28 oz canned peas
• 2 tbsp vegetable oil
• 1 onion diced
• 8 oz water
• 14 oz canned tomatoes
• 2 carrots grated
• 1 red bell pepper diced
• salt and pepper to taste
• chopped parsley or dill optional

Equipment

• skillet
• soup pot
• bamboo spatula

Instructions

• Cut the thighs in small to medium cubes. Put them in a deep pan or pot with a little oil (2-3 tablespoons), season with salt and pepper, and lightly fry. Remove from pan when slightly golden.
• In a skillet add oil, onions, carrots, pepper and salt and saute until the onions have softened, 2-3 minutes
• Put the chicken, peas, bell peppers and the saute onions and carrots in a large soup pot and add water to cover.
• Brig to boil then simmer for 15 minutes. Add the canned tomatoes, crushed with a fork and simmer with the lid on for 5 more minutes. (Note: you may need to simmer longer; it depends on how firm your peas are and how fresh and young your chicken meat is).
• Turn the heat off and add chopped parsley or dill (or both). Sprinkle chili pepper flakes if you like a spicy dish.
• Serve with pickled green tomatoes or pickled cucumbers.

Tried this recipe?Mention @easy_peasy_creative_ideas or tag #easy_peasy_creative_ideas!

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