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Pea food with chicken

Pea food with chicken


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Put the hammers in a bowl and boil them.

After the meat is cooked, put the onion in a pan to cook.

Then add the meat and a little salt, mix them well and let them simmer for another 1-2 minutes.

Then put the peas and fill them with water in which the meat was boiled, enough to cover the food.

Bring to the boil, add the tomato juice mixed well with the flour. Let it boil for another ~ 10 minutes, stirring occasionally.

Match salt, knorr vegetables and add parsley.


Searched words "pea-food-with-chicken"

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Pea dish with turkey and cream

The taste of childhood in a simple pea dish with turkey and cream, tasty and quick to make.

Many times we still sit and think about what to do with the food, but the most handy and tastiest lunches are the best and tastiest. This is what happened today when I went to the supermarket to get something for lunch and although I left without any idea, when I came across peas, I thought I had to reproduce the pea dish with turkey or chicken that he made my mother when I was a child.

I grabbed a bag of peas, a casserole of turkey breast and hurried home. So from a few simple ingredients and at everyone's fingertips we bring nostalgia for dishes cooked in childhood.

Stay together for the list of ingredients, but also for the simple way of preparation and the joy of old memories will bring you at least a smile on your face!

For many other recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 200 g yellow onion
  • 3-4 cloves of garlic
  • 700 g chicken breast or turkey
  • 1 kg of green peas
  • 120 ml vegetable oil
  • 60 g white flour
  • 500 g cooking cream with 32% fat
  • Salt and pepper to taste
  • A bunch of dill

Method of preparation:

Peel the onion, garlic and finely chop them.

Cut the chicken breast into 2/2 cm cubes.

In a saucepan put the onion, garlic, a little salt and half the amount of oil to harden until well softened.

Add the turkey breast and continue to temper until you see no raw meat at all.

Add about 1 liter of water and cook until the meat is soft.

Put the peas over the meat, add more water to cover (no more) and cook for another 7-10 minutes on low heat.

Heat the oil in a pan, add the flour and lightly fry for 1-2 minutes, stirring constantly.

Pour the flour composition over the peas, add the cream and cook for another 2-3 minutes, until the sauce binds and we get a fluid sauce that glazes the spoon.

Taste with salt and pepper, add chopped dill and it is ready to serve. And from here I can only wish you good appetite and good work!


-2 jars of peas
-a chicken breast
-1-2 carrots
-an onion

Finely chop the onion, chop the carrot, the potato and cut it into cubes after it has been cleaned. All sauté in a little butter and add the peas. Add the broth and 3-4 glasses of water. Separately, fry the diced chicken breast in a little butter and set aside. The peas are left to boil for 15-20 minutes, after which the chicken breast cubes are added. Season. Let it boil until the sauce decreases. At the end, cut the fresh dill and add it for extra flavor.


  • 1 large chicken breast
  • 800 gr peas
  • 3 tomatoes and 2 broth liguri
  • 2 onions
  • 2 carrots
  • 1 capsicum
  • 1 dill connection
  • salt, flour, thyme

We cut the chicken breast into 3-4 cm pieces. Put the pieces in the flour and brown them well in a hot pan, then place them on a plate over a napkin. Peel an onion, cut it into small pieces and put it to harden together with the red kapia pepper. Peel a squash, grate it and add it to the onion.

Heat the onion, red capsicum and sliced ​​carrot

Peel the tomatoes and cut them into cubes. Add the tomatoes over the onion and let it simmer for 5 minutes. Also now we add the 2 leagues of broth (it gives the food more color due to the strong red and the extra sweetness).

Add the diced tomatoes over the onion, pepper and carrot

Add the peas, browned breast pieces, chopped dill (not all, keep a little dill), salt and top with meat soup if you have, if not, hot water. Leave the peas on low heat, approx. 20 minutes, to intertwine the tastes because the ingredients stand out from each other.

If you consider and notice that the flour on the browned meat does not have the strength to bind the sauce (because that's what it should do), add, sprinkled, at the end, a spoonful of flour & mix, add two more boils and turn off the heat. We give it a final cough with the rest of the chopped dill and a thyme powder.

Regarding the jam, it is good if you buy fresh peas from the market to taste the berries because I met varieties of fodder peas for sale, in the market, as good peas. Good peas are very sweet, fodder, although it does not cause any harm to the consumer, does not taste sweet and has no value in the kitchen. Forage peas have higher productivity and do not require much care and there are people who by mistake, stupidly or I know why, wake up that they have grown forage peas and come with it to the market.

If you use fresh peas you have to boil it first and in second place in terms of quality is frozen peas. I don't recommend canned peas because they have lost a lot of their properties. Peas should not be fried because they wrinkle and become hard.


Chicken peas

  • 600 g fresh peas
  • 4 upper chicken legs
  • 1/2 green pepper
  • 1/2 red pepper (or donut)
  • 2 small carrots
  • 1 onion
  • 5-6 tablespoons tomato sauce
  • 1 teaspoon flour
  • 2 tablespoons white wine
  • 500 ml chicken soup
  • 1 dill connection
  • 1 small bay leaf
  • 2-3 threads of thyme
  • 3-4 tablespoons olive oil
  • salt
  • peppercorns

Cook the meat in hot oil. If it is fresh, the peas are cleaned and washed, then boiled. If it is frozen, it does not need to be boiled.

Drain the oil in which I hardened the meat, leave only half, then cook the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. Extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during boiling, add 100-150 ml of hot water, depending on how much sauce we want to have on the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We match the food with salt and pepper.


Chicken breast food full of vitamins

To prepare the food of peas with chicken breast you need:

  • 500 gr peas
  • 300 gr chicken breast
  • An onion
  • 2 carrots
  • 3-4 cloves of garlic
  • 2 capsicums
  • Tomato paste
  • 3-4 tomatoes
  • Mushrooms
  • Oil, salt, pepper, thyme
  • A bunch of parsley

Cut the chicken into large pieces and brown a little in hot oil. Finely chop the onion and place it next to the meat to harden a little. Meanwhile, the carrot is washed well, cleaned and passed through a large grater. Add it to the pan in which the onion and chicken are browned, so that it also hardens a little. Add the peppers and keep the pan on the fire for another 1-2 minutes. When all the vegetables and chicken are ready, add the tomatoes and stir continuously until the vegetables start to boil a little. Then it's time to add the tomato paste and fill with water until the food sauce is as thin as you want.


Chicken peas

  • 600 g fresh peas
  • 4 upper chicken legs
  • 1/2 green pepper
  • 1/2 red pepper (or donut)
  • 2 small carrots
  • 1 onion
  • 5-6 tablespoons tomato sauce
  • 1 teaspoon flour
  • 2 tablespoons white wine
  • 500 ml chicken soup
  • 1 dill connection
  • 1 small bay leaf
  • 2-3 threads of thyme
  • 3-4 tablespoons olive oil
  • salt
  • peppercorns

Cook the meat in hot oil. If it is fresh, the peas are cleaned and washed, then boiled. If it is frozen, it does not need to be boiled.

Drain the oil in which I hardened the meat, leave only half, then cook the onion until it becomes translucent. Add the diced vegetables, stirring everything on the fire until the vegetables are soft. Extinguish everything with a little wine.

Put the meat over the vegetables again, add the peas and pour the chicken soup. If the sauce decreases too much during boiling, add 100-150 ml of hot water, depending on how much sauce we want to have on the food. Let it boil over medium to low heat for 5 minutes, then add the tomato juice, bay leaf, peppercorns and a pinch of salt.

Boil until the peas are soft, then remove from the heat. Finely chop the dill, put it in the pot and mix. We match the food with salt and pepper.


1 kg of peas
1 chicken breast
1 onion
1 carrot
2 tablespoons broth
1 leg marar
salt pepper
buoy, oregano

Brown the diced chicken breast a little in two tablespoons of oil. Add the finely chopped onion and carrot and leave on the fire until soft.
Add the peas, fill with water, add the spices and simmer. When the peas are cooked, add the broth. When the water has dropped, turn off the heat and add the finely chopped green dill.

You can also try this VIDEO version


Pea dish with carrots & # 8211 ingredients

  • 500 grams of peas, fresh or frozen
  • 150 grams carrots, clean and cut into thick slices (2 medium carrots or baby carrots & # 8211 if you have)
  • 1 chopped onion (about 40-50 grams)
  • 2 tablespoons tomato paste (40 grams)
  • 2 tablespoons flour (40 grams)
  • 2 tablespoons oil (30 ml)
  • salt, pepper, freshly chopped dill
  • to taste, a little sugar (if the peas do not have natural sweetness)

Method of preparation

1. In a saucepan, heat the oil and add the chopped onion and carrot cut into thick slices. Add a pinch of salt and simmer over low heat, stirring frequently, until onions soften (about 7-8 minutes). If you make this pea dish with baby carrots, they can be left whole, being very fragile they will penetrate easily.

2. After the onion has softened (it has become slightly translucent), add a little hot water (100 ml) and cover the pan with the lid. Repeat, adding hot water and simmering under the lid, until the carrots are almost completely tender. We realize if they are ready when, being pricked with a fork, they can be pierced, but they put some resistance. Depending on how fragile the carrots are, the stifling will take more or less. Orientatively, in my case it lasted 12 minutes, only then I went to the next step of preparing this pea dish with carrots.

3. After the carrots have partially tenderized, add the peas and top with hot water until they reach the top of the berries (see picture below). Put the lid on and let the peas boil until tender. It will not last more than five minutes, because the peas boil very quickly.

4. Meanwhile, we are preparing a liezon for our pea meal. For this, we mix vigorously, in a bowl, the flour with the tomato paste, to mix well. We will get a pink composition in which, if necessary, we add a few more drops of water. We make sure we don't have any lumps in our bed and add it to the pan, stirring thoroughly.

5. Let our pea dish with carrots boil, without a lid, for about 3-4 minutes, stirring occasionally. It will thicken as much as necessary. Turn off the heat, season with salt and pepper to taste. If we feel that the pea does not have the specific natural sweetness, we can add 1 teaspoon of sugar. Finally, sprinkle the food with freshly chopped dill or other greens, if you don't like it. Stir and are ready to serve.

Pea meal with carrots & # 8211 serving

This food fits perfectly both as a dish in itself, on fasting days, and as a side dish. Serve hot, along with various meat dishes. I, for example, thoroughly enjoyed the inspiration of making a carrot pea dish next to the golden schnitzel. They fit perfectly! If you want, you can add a tablespoon of cream. Great appetite!


Pea dish with chicken

  • 1.5kg fresh or frozen peas (do not take canned)
  • 2 carrots
  • a parsley root
  • 2 onions
  • chicken breast or upper leg
  • 400ml tomato juice
  • 1/2 red pepper
  • celery celery (optional)
  • 2 tablespoons flour
  • green dill
  • salt and pepper

Cut the meat into the right pieces and wash it well. Put in a pot to boil and take the foam as soon as it forms.

Meanwhile, clean and wash all the vegetables and cut them into larger pieces so that they can be removed as needed. A pea food with chicken it is more attractive when the peas are bright green and there are no other pieces of vegetables in the sauce. At one point I cooked peas with grated vegetables and I was not satisfied with the appearance, it looks like a pot, especially because of the carrot that unattractively colored the dish. The secret to a bright green pea is to boil the beans separately and finally put them immediately in ice water.

Put the onions in a large pot and after 2 minutes add the drained meat and leave them together for another 3 minutes, stirring so that the onions do not burn. Then add the other vegetables and put the soup in which the meat was boiled. If you did not boil the peas separately to keep their color, add it 15 minutes after you put the other vegetables and leave them on the fire for another 25 minutes. If you have boiled separately, add the peas at the end, after turning off the heat, to keep their color. If you want, you can cut the other vegetables into larger pieces and finally take them out of the pot, to get a pea dish with chicken with an ideal look.

10 minutes before turning off the heat, add the tomato juice and 2 tablespoons of flour directly to the pot, but be careful to spread it evenly over the entire surface of the food, so as not to form lumps. Mix carefully until the end, because it sticks much faster at this stage, but try not to crush the peas.

After stopping the fire, add a handful of finely chopped green dill and mix well, then put the lid on and leave for at least 10 minutes to harmonize the flavors.



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