Stew with Chicken Fillet and Peas

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

1. Peel and wash the potatoes, cut into pieces. Boil in salted water until tender (15-20 minutes). Throw in a colander.
2. Peel, wash, and cut carrots into strips.
3. Peel the onion, wash and cut into half rings.
4. Wash and dry the chicken breast. Cut into slices, season with salt and pepper.
5. Preheat a frying pan, pour in vegetable oil. Layout the chicken fillet. Fry over medium heat, stirring occasionally, until tender (15-20 minutes).
6. Wash the tomatoes and cut them into slices.
7. 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.

   

8. Open a jar of peas.
9. Put peas, boiled potatoes, and fried vegetables into the fillet. Mix everything well. Chicken ragout with peas is ready.

   

10. Serve vegetable stew with chicken, sprinkle with herbs.

Enjoy your meal!