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Peas with chicken legs

Peas with chicken legs


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Fry the thighs a little in oil, enough to catch a slightly golden crust.

Finely chop the onion and pepper, simmer with 50 ml of oil and a cup of water. After the water has evaporated, let the vegetables cook for another 5 minutes. Add the peas, then the meat and salt to taste. Cover with water and bring to a boil (if necessary add more hot water). When the peas have boiled, add the broth and let it boil for about 5 minutes, then pour the flour "dissolved" in a little water, stirring to prevent lumps. After 10 minutes, turn off the heat and add the finely chopped dill.


Ingredients

Step 1

Chicken legs with peas

The chicken legs are deboned and cut into large cubes. Prepare the marinade, mix the soy sauce, honey, ketchup, sunflower oil and finely chopped parsley. Homogenize and leave the chicken cubes to marinate. Place on the skewer and fry on the grill.

For the garnish, use peas with garlic and cooking cream. Boil the peas with the garlic, then put the drained peas in the blender and make the puree. Add the cream gradually until you get the desired consistency. Good appetite!


1 kg of peas
1 chicken breast
1 onion
1 carrot
2 tablespoons broth
1 leg marar
salt pepper
buoy, oregano

Brown the diced chicken breast a little in two tablespoons of oil. Add the finely chopped onion and carrot and leave on the fire until soft.
Add the peas, fill with water, add the spices and simmer. When the peas are cooked, add the broth. When the water has dropped, turn off the heat and add the finely chopped green dill.

You can also try this VIDEO version


Chickens with peas

I have so little time today, that I would only give you a few pictures in this post, to deal with them and the imagination. However, not being a soulless person, I also give you the written explanations, that maybe they will be useful to you (you = they want you, I feel the need to make the point, how the world is today).

For 2 servings you need 6 lower chicken legs, 600 grams of peas (usually use frozen, if it's not season), 5-6 mushrooms and a handful of panacea leaves, washed well. Salt, pepper, a bay leaf, fresh parsley, 300 milliliters of broth.

Clean the thighs at the meatless end, leave the skin on them and fry them on all sides until golden brown, in a saucepan with a little oil. After they have browned, put water in the pan until they reach the middle of the thighs. Put a lid on and turn on the heat. Bring to the boil until the thighs have penetrated (35 minutes).

Pour the broth over the thighs, add the peas (thawed, of course), the spices and again the lid and small focum. In five minutes, fry the mushrooms cut into pieces / not very fine slices, sauté the spinach next to the mushrooms, with a pinch of salt. Extinguish the fires and put the food on the plate. It removes the skin from the thighs before serving, it has already done its job (it has fully contributed to the aroma) and, because it is not great for aesthetics, it may not be to everyone's taste. Of course, if you like it, no one forces you to give it to your cat.

I had so many stories today.


Pea food with chicken

Fast and good, this one pea meal with chicken it is a lunch as simple as it is to make, as consistent and good as it is.

You know that phrase & # 8211 good, lick your fingers!

Ingredients Pea dish with chicken

2 large chicken legs
2 green onions (or a dried onion)
a carrot
1/2 red pepper
a large jar of boiled peas 800 g. (Olimpia, I like it)
a tablespoon of broth
a tablespoon of white flour
1/2 cube of vegetables (optional)
salt
pepper
50 ml semi-sweet white wine

Preparation Pea dish with chicken

Clean the chicken legs well and portion them.
Sprinkle salt over them.
Heat oil in a pan and place the thighs.
Fry them nicely on both sides (over medium heat) until nicely browned (30-35 minutes). Towards the end, add the wine and leave until it evaporates completely.
Meanwhile, wash and chop the vegetables.
Cook them in another pan until they soften slightly, then add a cup and 1/2 of water, half a cube of vegetables (preferably homemade) and simmer.
When they are well soaked the vegetables (after about 20-25 minutes) add the boiled peas and the broth diluted in a little water.
Boil everything for 5 minutes, then add the flour that you diluted in 50 ml of water (chicken little by little) and stir so that it does not become lumpy in the sauce. Match the taste of salt and pepper.
Also now add the fried thighs and let it cook for another 3-4 minutes.
Let the pea dish with chicken cool slightly, then serve


Pea dish with chicken

I did it for my son, it turned out excellent. Today or tomorrow I do it again, I read the recipe to make sure I didn't forget the ingredients and how to prepare it.
Ah, yesterday I cooked the pipote stew again! :) Every time I have the impression that it turns out even better! What's more, I become a super cook, with your recipe page! Thanks.

With pleasure! So we are both on the right track - and I do the same, I sometimes reread my recipes, to make sure I'm not wrong :) I hope you stay true to my recipes even after you become a mega cook :)

I would add something, quite important, valid not only for peas but also for. lentils, beans. They are boiled over low heat, otherwise the grains harden, even peel and the food loses its appearance and flavor.

Interestingly, I did not know that this is why peas are sometimes peeled. Thank you for the tip.

Hi, I want to make this dish and I wanted to ask how much water should be put to boil the peas? I am a novice, I have no ink experience in gastronomy: p

Hi, it means you hit the right culinary blog! :) Most of my recipes are only good for the inexperienced. You need to put enough water in the food to cover the peas. But be careful not to fool you :) - peas tend to float.

Try to add a red bell pepper, it will change its color and give it a special flavor :)

I'm sure I'll try it next time, looking at the pictures of the recipe I realize that pea food would not spoil a drop of color at all :)

Thanks for the recipes. Today I cooked peas according to this recipe. I am pleasantly surprised to notice that every time I look for a recipe, the easiest to understand, with the best explanations and images I find it on this site :). A nice evening. Lydia

With pleasure, Lydia! I hope that, every time you look for a recipe, you will find it on my site and, of course, it will meet all the features listed above. Although, I must admit, this pea dish with chicken deserves (and must!) Have a much more attractive image :) I wish you a beautiful evening!

Hello ,
a suggestion I received from a & quottanti cook & quot
to change the flour sauce with 1-2 diced potatoes and which are added with the peas.
the effect is similar and much healthier.
now I try this idea and come back with mentions after.
crystal

Hello, Cristi! She knew well & quottanti cook & quot, I also sometimes make pea food with potatoes. I use them more when I don't have chicken or to "multiply" the food, for the time being my stomach is still "quottine" to absolutely anything. And yes, pea food with potatoes is very tasty and worth a try.

Hi, Robert. I would have a question: why should I avoid rehydrated peas? Thanks also for the answer (which I am sure I will receive, as soon as I noticed that you are), and for the recipes posted, which make my stay in the kitchen much more pleasant and give me the feeling that I know how to cook :). Nina

Hi, Nina. Rehydrated peas are dehydrated peas to keep for a long time and which, according to who knows how long, has been kept in water to become apparently normal peas again :) And it is absolutely impossible that, after such a process, not remain strong grains (not sufficiently hydrated). I don't know if I explained 100% correctly, I admit that I'm not a great pea specialist, so anyone who knows better can correct / complete me. I understand you, although I still consider myself a beginner in cooking, I noticed that my culinary blog manages to give me the same feeling :)

Superb blog in any case, I have been working in the field for 8 years, and I can say that the food came out tasty. only I'm not here, everything is "bloated" to excess, and I have to season hard to cover, the taste of "paper" for peas and vegetables. I have been in Norway for some time, and it is very difficult for me to get used to the food.

If you only cook for Norwegians, then you shouldn't bother to cover the & quothartie & quot taste of vegetables, they are used to it and I think it should be so :) The bad part is that you have to eat that food too , so you will have to season in abundance, until you get used to it, you can find some more "friendly" assortments to taste.

Hi, Robert!
The other day I also cooked the pea dish with chicken. I adapted your recipe a bit, I used already boned chicken legs (it turns out tasty and so, because I only used the juice in which the meat was boiled) and I added half a bell pepper (red, obviously. I just like it). red color: D), finely chopped.
But it didn't work out. Why this? Because I did not follow your advice to use frozen peas, I used canned peas instead. I boiled the peas for 2 hours. and there were still a few uncooked, hard grains. I learned my mind, so I will never use peas in a jar again.
Otherwise, it turned out very tasty. Thanks for the recipe! :)
Today I will cook soup with dumplings (and it is a little adapted, of course ... in the sense that I make dumplings from 2 eggs and about 6-8 tablespoons of semolina)

Hi, Gabriela! And I often suffer from this, I do not give enough importance to the advice received. until I feel it on my skin :) With frozen peas I would have said that it is impossible to go wrong, but I was quite dissatisfied with one bought about two months ago (it was produced by a company that I had tried in many recipes). But with rehydrated peas you will most likely have problems every time :) In general, I noticed that this is in the box, not in the jar. However, it does not necessarily matter if it is in a jar or box, it is important not to write anywhere on the label the word & quot; hydrated & quot. Pea in a jar can be preserved otherwise, it is not necessarily rehydrated. Speaking of jar / box, I like canned peas because I don't have to take care of the jar anymore: D


Pea food with chicken legs

ingredients
2 chicken legs, 1 jar of 800 gr peas, 1 onion, 1 carrot, 1 large tomato, 1/2 yellow pepper, salt, pepper, 1 teaspoon paprika, 2 tablespoons tomato paste, dill (dry or green )

Difficulty: Average | Time: 1h 40 min


PEA MEAT WITH CHICKEN FLESH

If you want a quick and tasty lunch, I highly recommend the pea recipe with chicken legs. All you need is a few ingredients that cook in the blink of an eye, and if you give up meat, you can definitely get a very consistent meal for one of the fasting days.

ingredients:

  • 400 gr. frozen peas
  • 1 onion
  • ½ carrot
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon flour
  • 1 dill connection
  • 2 chicken legs
  • salt and pepper to taste

I had two whole thighs from a chicken in the freezer, which I often use when I want a tasty dumpling soup. Cut them in half so that I enjoy both the top and the bottom and fry them with a little salt and pepper in a saucepan with a lid.

Separately, I use another pan in which I fry the onion and the carrot in a little coriander-flavored sunflower oil.

When they have softened enough, add the tomato paste, mix a little and leave them on the fire for about 2 minutes.

I add the frozen peas and a liter of water then leave the food under the lid for almost half an hour. Looks like I was lucky to have a good pea that boiled pretty quickly. And it smells so good! I can't wait for the new pea to appear on the market for its unmistakable taste.

I crush the garlic with a knife, cut it into small pieces and add it over the peas, put the bay leaf, then prepare a spoonful of flour which I dissolve in a cup of cold water. I turn it over in the food, stirring vigorously until the sauce binds a little, I add the ready-fried thighs, season with salt and pepper, after which I leave the food on low heat for about 5 minutes.

I have always thought that a pea dish is not perfect if it is not complemented by a dill.


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Pea dish with chicken legs


Peel a squash, grate it and chop it in a little oil.

The legs are roasted, washed and added to the vegetables.

When the thighs are almost done, add the peas from the jars, drained of juice.
Fill with water until the food is covered and simmer for another 10-15 minutes.

Then season with salt, pepper and put the broth.
Sprinkle with dill.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.



Comments:

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  3. Kazijar

    Thanks for an explanation, the easier, the better...



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