Chicken stew with peas and zucchini

Name: Chicken stew with peas and zucchini
Ingredients: 4 bone-in chicken thighs (800 g); 2 tablespoons olive oil; 1 medium white onion (150 g); 1 medium carrot (80 g); 1200 ml water; 1 medium zucchini (300 g); 240 g canned peas; drained; 30 ml tomato juice; 1 teaspoon Vegeta; 1/4 teaspoon ground white pepper; 1 teaspoon sweet paprika

Meat - Chicken stew with peas and zucchini by Adela J. - Recipia

Chicken stew with peas and zucchini gets its zucchini slices, while the thighs simmer until the meat comes easily off the bone. The tomato juice cooks down into a thin sauce, and the zucchini slices and carrot rounds stay visible. I eat it with bread and let a little sauce run onto the plate. Preparation: 20 minutes. Cook time: 56 minutes. Total time: 76 minutes. Servings: 4. About 420 kcal and 30 g protein per serving.

Ingredients

4 bone-in chicken thighs (800 g)
2 tablespoons olive oil
1 medium white onion (150 g)
1 medium carrot (80 g)
1200 ml water
1 medium zucchini (300 g)
240 g canned peas
drained
30 ml tomato juice
1 teaspoon Vegeta
1/4 teaspoon ground white pepper
1 teaspoon sweet paprika

Preparation

1. Finely chop the onion and slice the carrot into rounds. Heat 2 tablespoons of olive oil in a pot and sauté them for 6 minutes, until softened. 2. Add 4 bone-in chicken thighs and pour in 1200 ml of water, enough to cover them. Simmer over medium heat for 35 minutes, until the meat is tender near the bone. 3. Remove the zucchini seeds, rinse it and slice it. Drain the peas, then add the zucchini, peas, 2 tablespoons of tomato juice, 1 teaspoon of Vegeta, 1/4 teaspoon of white pepper and 1 teaspoon of sweet paprika to the pot. 4. Simmer everything for another 15 minutes, until the vegetables are tender and the liquid has reduced.

Notes

Store the stew in a sealed container in the fridge for up to 3 days; when reheating, add a little water if the sauce has thickened too much. Boneless thighs can replace the bone-in pieces, but use about 700 g and check them sooner, since they cook faster. Firm zucchini with small seeds keeps its slices intact; with a large one, scoop out more of the watery center. Canned peas can sometimes be soft straight out of the can; if so, add them in the last 5 minutes so they don't fall apart. It’s like an everyday pea stew, but the zucchini slices are soft in every spoonful, and the bread is good for dipping in the sauce. If the tomato juice is very watery, leave the pot uncovered toward the end so the liquid can reduce.