I prepared the recipe for Pea Food with Chicken as follows:
Heat 3-4 tablespoons of oil in a pan and brown the chicken hammers. When they have taken on a pleasant, golden color, they are taken out of the pan on a plate.
Cut the onion into small pieces and fry in the same oil where I fried the hammers.
After the onion is cooked, add the broth, leave it for a few more minutes, then add the peas, hammers, a little water and vegeta. Bring to a simmer until the meat and peas are cooked through.
At the end, add the finely chopped dill and season with salt and pepper.
Pea dish with chicken
I recently discovered Bonduelle peas and Uncle Statis peas in the bag. And I promised myself that I would never use canned peas or jars, only frozen ones. It is younger, crispier, the berries are bigger and greener than the peas in the jar.
For today's recipe:
& # 8211 1 1/2 chicken breast
& # 8211 400g (a bag) of peas
& # 8211 a small onion
& # 8211 oil
& # 8211 2-3 tablespoons flour
& # 8211 50 ml broth (more if you like more sour)
& # 8211 300-400 ml of milk
& # 8211 spices for chicken
& # 8211 muuult marar
& # 8211 1 teaspoon of buoy
In a saucepan, heat the oil (enough to cover the bottom of the pan well). In it, heat the finely chopped onion. When the onion is bottled, add flour + a teaspoon of paprika, mix well until smooth. Then add the peas and broth, let it boil well (5 min). Then quench with milk, stirring constantly until the sauce thickens. Season with salt and pepper to taste, add a dash of dill (I really like dill, so the more the better.
Separately, in a Teflon pan, without a bit of oil, fry the chicken breast as a grill, cut into narrow and spicy strips. When it is fried, add it over the pea sauce and let it boil, so that the flavors blend.
MY ADVICE: If the sauce is too thin & # 8211 add another tablespoon of flour or starch. If it is too thick, add more milk (if you like it sweeter) or broth (if you like it sour). And if you want the sauce to be sweet, we can skip the side with the broth and put only milk. We served with toast and I personally was very excited. A portion for you, to be the best:
How to make peas with meat - How to prepare
This pea dish can be made without problems with chicken, but this time I chose to use pork, because I had some fatter pork breast and some pork leg. I cut them into pieces of the right size, into small cubes and chopped the onion scales, quite finely.
We will need a high-walled pan in which we will heat the sunflower oil. When it is hot enough, we will put the pieces of pork in the pan and sauté them over high heat for ten minutes. We need to brown them nicely on all sides, turning them with a spatula on each side.
You will see that in the first minutes they will drop water, but it will evaporate quite quickly. We will add the chopped onion, we will season the preparation with salt and pepper. Now is the time to cover our pan with a lid and reduce the flame of the stove, hardening the onion until it becomes translucent.
This whole process takes a short time, about five minutes. After this time, we will take the lid on top of the pan and add a tablespoon of paprika and two 250 ml cups of warm water. We do not want the paprika to fry, because it gets an unpleasant taste.
Then cover the pan again and let the mixture boil for an hour. The stove fire should be small, I recommend you start testing the meat after half an hour, to see when it is ready. During this time we will try not to decrease the composition too much, adding hot water every time it will be needed.
After an hour, we will add peas and finely chopped green onions to our pan. What I especially like about peas is that they boil very quickly compared to other vegetables. It should not soften too much or turn brown.
We will mix all the preparation and we will add more hot water from time to time, to make sure that the peas have something to boil. Our peas must still be green at the end and retain their integrity.
Therefore, this whole process only takes ten minutes, and the peas are now soft, but they do not peel easily. The composition of my preparation is more watery, because I will continue to prepare small dumplings of flour. These dumplings will be prepared and cooked separately, in a saucepan with water and a pinch of salt.
When they are ready, we drain them of water and add them over our meat pea dish. We will turn off the stove and mix lightly so as not to crush the flour dumplings. Now is the time to taste our dish and season it again, if it is necessary to correct the taste.
Then, we will cover the preparation and let the meat peas rest for about ten minutes, during which time the flour dumplings will draw their sauce and become even tastier. During this time, we will wash and chop some fresh green dill that we will put in our dish, just before serving! Good appetite!