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Chicken and Green Peas Stew Recipe

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4.3 from 10 reviews

  • Author: Leila
  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings
  • Diet: Halal

Description

A hearty and comforting Chicken with Peas Stew featuring tender chicken pieces simmered with fresh green peas, carrots, and a rich tomato-based sauce, infused with aromatic herbs like parsley and dill. Perfect for a wholesome family meal served with crusty bread.

Ingredients

Chicken

  • 1.5 - 1.8 kg (3.3 - 4 pounds) chicken, cut into 8 pieces
  • Olive oil, a generous splash for searing
  • Salt and pepper, to taste

Vegetables & Herbs

  • 1 kg (2.2 pounds) green peas (if using frozen, thaw first)
  • 2 large carrots, sliced
  • 100 grams (1 medium-sized) onion, minced
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 400 grams (14 ounces) canned diced tomatoes
  • 1 bay leaf
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon fresh dill (or substitute with fennel greens/fronds)

Liquids

  • 750 ml (3 cups) hot water or vegetable/chicken stock

Instructions

  1. Prepare the chicken: Pat dry the chicken pieces thoroughly and season evenly with salt and pepper to enhance flavor throughout the meat.
  2. Heat the oil: Pour a generous splash of olive oil into a large cooking pot and heat it over medium-high heat until shimmering.
  3. Sear the chicken: Working in two batches, sear the chicken pieces on high heat until they develop a deep golden brown color all over. This caramelizes the surface, locking in juices and adding flavor. Remove seared chicken and set aside.
  4. Sauté onion and garlic: In the same pot, reduce heat to moderate and add the minced onion. Cook until it becomes soft and translucent, then add the finely chopped garlic and cook until softened and fragrant, taking care not to burn.
  5. Add tomato paste: Stir in the tomato paste and cook for about a minute to caramelize it, which deepens the sauce’s flavor.
  6. Add tomatoes, bay leaf, and liquid: Pour in the canned diced tomatoes, add the bay leaf, and then add the hot water or stock. Season with salt and pepper to taste, stirring to combine the ingredients well.
  7. Return chicken to the pot: Place the seared chicken pieces back into the pot, submerging them in the tomato mixture.
  8. Simmer covered: Cover the pot and let the stew simmer gently over low heat for 30 minutes to allow the chicken to cook through and absorb the flavors.
  9. Add peas and carrots: Add the green peas and sliced carrots to the pot. Cook partly covered over moderate heat for 40-50 minutes, stirring gently by tilting and shaking the pot occasionally to prevent scorching without breaking the chicken pieces, until the peas are tender and the sauce thickens to a stew-like consistency.
  10. Finish with herbs: Stir in the fresh dill and parsley. Then, let the stew stand in the pot uncovered for 15-30 minutes to meld the flavors and thicken slightly.
  11. Serve: Dish out the stew and serve it hot, ideally with crusty bread to soak up the rich sauce and complete this comforting meal.

Notes

  • Use fresh or thawed green peas for best texture and sweetness.
  • Be gentle when stirring after adding peas and carrots to keep chicken pieces intact.
  • The stew tastes even better the next day as flavors develop.
  • You can substitute fennel greens if fresh dill is unavailable for a similar aromatic effect.
  • Serve with crusty bread or over rice for a more filling meal.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Mediterranean

Find it online: https://recipesbyleila.com/chicken-and-green-peas-stew-recipe/