Stew with Chicken Fillet and Peas
by Editorial Staff
A very tasty and simple dish – chicken and pea stew. Prepares in just half an hour. Hostesses, take note.
Cook: 30 mins
Servings: 6
Ingredients
- Chicken fillet – 500 g
- Potatoes – 1 kg
- Bulb onions – 2 pcs.
- Carrots – 1 pc.
- Canned peas – 100-150 g
- Tomatoes – 1-2 pcs.
- Vegetable oil – 30-50 g
- Salt – to taste (1-2 teaspoon)
- Pepper – to taste (1 pinch)
- Greens – 0.5 bunch
Directions
- Peel and wash the potatoes, cut into pieces. Boil in salted water until tender (15-20 minutes). Throw in a colander.
- Peel, wash, and cut carrots into strips.
- Peel the onion, wash and cut into half rings.
- Wash and dry the chicken breast. Cut into slices, season with salt and pepper.
- Preheat a frying pan, pour in vegetable oil. Layout the chicken fillet. Fry over medium heat, stirring occasionally, until tender (15-20 minutes).
- Wash the tomatoes and cut them into slices.
- Put the finished chicken in a cauldron. Add vegetable oil to the pan, if necessary. Arrange onions, carrots, and tomatoes. Season with salt and pepper. Fry, stirring occasionally, for 4-6 minutes.
- Open a jar of peas.
- Put peas, boiled potatoes, and fried vegetables into the fillet. Mix everything well. Chicken ragout with peas is ready.
- Serve vegetable stew with chicken, sprinkle with herbs.
Enjoy your meal!
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