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Stewed chicken with green peas

Stewed Chicken with Green Peas

Peas make an unexpected partner for chicken here — and it works beautifully. Chicken can feel like the most ordinary thing in the world, but I happened onto this Bulgarian recipe (from N. Sotirov's "Modern Cooking") and it changed my mind. It comes together easily and tastes absolutely wonderful.

Anna

Recipe author

Composition / ingredients

Servings:

Chicken

Vegetable oil

125

Flour

Onion

100

Tomatoes

200

Green peas

600

Ground red pepper

Ground black pepper

Parsley

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 10 g

Fats 50 % 15 g

Carbohydrates 17 % 5 g

194 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Brown the chicken.
Step 3:

Sauté the onion.
Step 4:

Stir in a little flour.
Step 5:

Add tomato paste or chopped tomatoes.
Step 6:

Pour in water, return the chicken, season with salt and pepper, and simmer.
Step 7:

Stir in the peas.
Step 8:

The finished dish.

The original calls for a whole chicken cut into serving pieces, but I like to use chicken parts — thighs or drumsticks — and brown them in vegetable oil until they take on a golden crust. Lift the chicken out. In the same oil, gently sauté a finely chopped onion, then stir in the flour and a pinch of red pepper. From here you can add peeled, finely chopped tomatoes, but I'm not a fan of tomatoes, so I use 1 tablespoon of tomato paste instead. Pour in hot water, return the chicken, salt to taste, and cook until the meat is fork-tender, about half an hour. Add the green peas — fresh or frozen, not canned — and cook another 15 to 20 minutes. The chicken comes out incredibly tender. I serve it over any side dish you like, and a scatter of finely chopped fresh herbs on top never hurts.