Peas And Chicken Stew
Peas and Chicken Stew is a recipe that is perfect for a quick dinner during the week. Use fresh peas in the summer and frozen peas all year round.
Servings: 4 servings
Calories: 306kcal
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1 large onion chopped
- 16 ounces frozen peas
- 2 tablespoons tomato paste
- ¼ cup fresh dill chopped OR 2 teaspoons dried dill
- ¾ cup to 1 cup water (adjust depending on whether you use tomato paste, tomato sauce, or diced tomatoes)
- 1 teaspoon salt or to taste
- Optional: use only if the sauce is too thin- 1 tablespoon flour or corn starch)
Instructions
- Heat the oil in a large pan. Add the chicken cut into small pieces. Stir in the pan, so the chicken gets coated with oil and starts cooking. Brown the meat on all sides.
- Add the chopped onions and cook them until translucent. Add a pinch of salt to the mixture.
- Add the frozen peas and a little bit of water, just enough for the vegetables to cook. The water should not cover the peas completely. Taste for salt.
- Simmer for about 15 minutes or until the peas and onions are softer.
- Add the tomato paste. Stir well so the tomato paste dissolves in the water and creates a sauce.
- Simmer for 5 minutes more. Taste for salt again and add chopped fresh dill.
Video
Notes
(Read also the article for valuable steps and information)
Note regarding the diced tomatoes, sauce, or paste :
Use 2 tablespoons tomato paste, OR ½ cup tomato sauce OR one small can of diced tomatoes in juice.
The secret to a good sauce is to ensure you do not add any water if you use a can of diced tomatoes in juice, as it adds enough liquid for the peas to cook.
Add half the amount of water if you plan on using tomato sauce, as the sauce is thicker than diced tomatoes in juice but thinner than tomato paste.
Barely cover the peas with water and add tomato paste to create a sauce.
In any case, if you end up with a watery sauce, do the following: Grab a tablespoon of flour or cornstarch and dissolve it in 1-2 tablespoons of cold water, making sure the mixture is free of lumps and very smooth. Add it to the simmering stew and use a whisk to incorporate the mixture into the sauce.
Let the sauce thicken for 10 seconds, then remove the pan from the heat.
Nutrition
Serving: 1serving | Calories: 306kcal | Carbohydrates: 21g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 756mg | Potassium: 698mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1244IU | Vitamin C: 52mg | Calcium: 56mg | Iron: 3mg
