Peas with chicken

Name: Peas with chicken - Marinela F.
Ingredients: 2 chicken thighs (approx. 600 g) 0.450 g frozen green peas 1 green onion 1 carrot 1 tablespoon tomato paste 3 tablespoons oil salt pepper 1/2 teaspoon sweet paprika 0.500 ml water 1/2 teaspoon starch

Meat - Peas with chicken by Marinela F. - Recipia

The chicken and pea dish in the Philips Multicooker is a simple meal prepared in two stages: first, the meat is browned with onion and carrot, and then everything is cooked with peas and water. The tomato paste, starch, and paprika are added towards the end to enhance the flavor of the sauce and help it thicken. This recipe was proposed in the Philips Multicooker contest by byLaura. It is suitable for a lunch meal and does not require constant supervision once the cooking program starts. Quick Info Total time: approximately 45 minutes, excluding ingredient preparation time Preparation time: unspecified; includes cleaning, washing, and cutting the ingredients Cooking time: 15 minutes on the FRY function and 30 minutes on the STEW function Servings: the exact number is not specified in the original recipe Difficulty: easy Recipe type: chicken, pea, and tomato sauce dish, cooked in a multicooker Ingredients 2 chicken thighs, approximately 600 g 450 g frozen green peas 1 green onion 1 carrot 1 tablespoon tomato paste 3 tablespoons oil salt ground pepper 1/2 teaspoon sweet paprika 500 ml water 1/2 teaspoon starch Preparation method 1. Prepare the ingredients Clean and wash the green onion and carrot. Slice the onion into rings or pieces, and cut the carrot into slices or cubes, depending on your preference for the dish. Cut each chicken thigh into three smaller pieces. Smaller portions brown more easily in the pot and cook evenly in the next stage. 2. Brown the chicken Pour the three tablespoons of oil into the non-stick pot of the multicooker and add the pieces of chicken. Sprinkle with salt and ground pepper. Set the FRY function for 15 minutes. During this time, turn the chicken pieces to brown them on all sides. In the last 5 minutes of the program, add the onion and carrot. Stir as needed to ensure the vegetables come into contact with the oil and the juices released by the meat. 3. Add the peas and water At the end of the FRY program, add the frozen green peas and the 500 ml of water to the pot. There’s no need to thaw the peas beforehand. Set the STEW function for 30 minutes. At this stage, the chicken continues to cook, and the peas and vegetables soften in the liquid. 4. Thicken the sauce Ten minutes before the end of the STEW program, mix the tomato paste with the starch and sweet paprika. Add this mixture to the pot and adjust the taste with salt. Allow the multicooker to finish the program. Once it’s done, the appliance automatically switches to the KEEP WARM function, where the dish can stay until serving. Why I make this recipe often It’s a practical dish when I want to use few pots and prepare a meal without standing by the stove the whole time. The chicken, peas, carrot, and onion cook in the same pot, and the sauce forms at the end by adding the tomato paste and starch. The KEEP WARM program is useful if the meal is not served immediately. However, it’s better not to leave the food in the warm setting for too long, especially after it reaches the desired consistency. Tips and variations Tips Cut the thighs into three pieces before starting the program. This way, you can turn them more easily during the 15 minutes of frying. Do not add the onion and carrot at the beginning of the FRY program. The original recipe includes them in the last 5 minutes, after the chicken pieces have had time to brown. The peas are added frozen, directly into the pot. The water is added at the same time, before starting the STEW program. Mix the tomato paste well with the starch and sweet paprika before adding them to the multicooker. This way, the ingredients distribute more evenly in the sauce. Check the salt again after adding the tomato paste and starch. Initially, it’s used to season the chicken, and towards the end for adjusting the sauce. If you use the KEEP WARM function after cooking, it’s best to serve the dish within a reasonable time. Prolonged warming can change the texture of the peas and thicken the sauce. Substitutions The recipe is built around the specified ingredients, and the source does not mention substitutions. To maintain the same preparation, it is recommended to use chicken thighs, frozen green peas, tomato paste, starch, and sweet paprika in the mentioned quantities. It is not advisable to omit the starch if you want the sauce to have the consistency achieved in the original recipe. It is added at the end along with the tomato paste and contributes to thickening the liquid. Variations A simple variation within the same recipe is to cut the carrot into slices or cubes. Both options are mentioned in the preparation method and do not change the cooking stages. The onion can also be cut into rings or smaller pieces. The important thing is to add it in the last 5 minutes of the FRY program, along with the carrot. The chicken pieces can be turned more frequently during browning to ensure even coloring. This will not change the time set on the appliance. Serving ideas The dish can be served immediately after the STEW program is completed, once the taste is checked. It can be kept on KEEP WARM until serving, as specified in the recipe. For easier portioning, first remove the chicken pieces and then divide the peas and sauce. Place the meat along with the vegetables and sauce from the pot onto the plate. Frequently asked questions Can I use frozen peas directly? Yes. The peas are added frozen to the pot after the FRY program, along with the 500 ml of water. There is no separate thawing step mentioned. When do I add the onion and carrot? The onion and carrot are added in the last 5 minutes of the FRY program, after the chicken has started to brown. This way, the vegetables do not remain in the frying stage the entire time. Why is the starch added at the end? The starch is mixed with the tomato paste and sweet paprika and added 10 minutes before the STEW program ends. At this point, the liquid has time to thicken without the starch being cooked throughout the program. What do I do after the STEW program ends? The multicooker automatically switches to KEEP WARM. The food can remain on this function until serving, but it is advisable not to leave it unnecessarily for long. Is it necessary to thaw the chicken? The original recipe does not specify whether the thighs are frozen or fresh. To adhere to the indicated times, use chicken thighs prepared for cooking and cut each thigh into three pieces before browning. Nutritional values The values below are estimates for the entire quantity of food and may vary depending on how lean the meat is, whether the thighs have skin, and how much oil remains in the dish. For the entire recipe: Calories: approximately 1,650-1,850 kcal Protein: approximately 115-130 g Carbohydrates: approximately 65-80 g Fats: approximately 95-110 g Fiber: approximately 20-25 g The estimate includes the 600 g of chicken thighs, 450 g of peas, oil, tomato paste, carrot, onion, and starch. It cannot be accurately calculated per serving, as the original recipe does not mention the number of servings nor provides information about the amount of edible meat after removing the bones. Storage and reheating After cooling, the food should be stored in the refrigerator in a covered container. Since the recipe contains chicken and sauce, it is better to consume it as soon as possible and not leave it at room temperature. For reheating, place the portion back in the multicooker pot or heat it until hot. If the sauce has thickened after cooling, gently stir before serving to redistribute the liquid. There is no need to add new ingredients. If you choose to keep the food in the appliance set to KEEP WARM, use this function only until serving, not as a long-term storage method.

Peas with chicken

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