Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Fry the chicken
Step 3:
Fry the onion
Step 4:
Add some flour
Step 5:
Add tomato paste or tomatoes
Step 6:
Fill with water, put the chicken, salt, pepper and stew
Step 7:
Add the peas
Step 8:
Ready dish
The recipe suggests taking a chicken carcass and cutting it into portions. I take chicken parts - thighs or shins - and fry in vegetable oil until golden brown. I take out the chicken. In the same oil, lightly fry the finely chopped onion, add flour and a little red pepper. Next, it is suggested to add peeled, finely chopped tomatoes, but I don't like tomatoes, so I add 1 tablespoon of tomato paste. Pour hot water, put the pieces of chicken, salt to taste and cook until the meat is soft, about half an hour. Add green peas, not canned, but fresh or frozen and cook for another 15-20 minutes. The chicken turns out to be very tender. I serve it with some kind of side dish. When serving, you can sprinkle with finely chopped herbs.
Caloric content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
