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 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
- 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
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, 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.