The chicken stews They are a great alternative to complete our weekly menu. We can incorporate as many vegetables as we want into them and prepare them in advance; It will not be the first time you have heard that the next day they are even more appetizing.
The chicken stewed with carrot and peas that we prepare today has a list of ingredients and a simple step-by-step. You can integrate it into your weekly menu as a single dish if you complete it with a cup of rice, couscous or quinoa. Make double portion; keeps well in the fridge for up to 4 days.
Ingredients
-
- 1 chicken, chopped
- Salt and pepper
- Extra virgin olive oil
- 1 red onion, minced
- 1 green bell pepper, minced
- 1/2 red bell pepper, chopped
- 4 carrots, thickly sliced
- 3 tablespoons tomato sauce
- 1/2 glass of white wine
- Water or chicken broth
- 1 cup of peas
Step by step
- Season the chicken pieces and seal them in a saucepan with 4 tablespoons of olive oil over high heat. When they are well browned, remove from the pan and reserve.
- In the same pot sauté the onion, the peppers and the carrot for 15 minutes.
- Now, add the tomato, mix and cook 5 more minutes.
- Pour the wine and let the alcohol evaporate and the liquid reduce.
- Add the chicken and cover with water or chicken broth. Cook uncovered until chicken is tender and sauce has reduced, about 40 minutes.
- A few minutes before add the peas and let them cook for a couple of minutes before serving the stewed chicken.
