Chicken Stew with potatoes, carrots and green peas (Pollo con papas, zanahoria y guisantes)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 medium (2-1/2" dia) onion, finely chopped 2 tbsp Extra Virgin Olive Oil 2 tsp Badia complete seasoning (by MSKEESH) 2 clove Garlic, finely chopped or crushed. 16 oz skinless chicken breast chopped in 0.5-1 in pieces1 large (3" to 4-1/4" dia) potato, chopped in 0.5-1 in chunks1 large (7-1/4" to 8-1/2" long) carrot, chopped in 0.5-1 in chunks1 stalk, large (11"-12" long) celery, chopped in 0.5-1 in chunks 4 tbsp Salsita Naturas Ranchera (or any tomato paste with some extra flavoring) 1 can (14-16oz) Green Peas, drained and washed Cilantro, raw, finely chopped to tasteSalt/Pepper to taste
Chop the onions and the garlic and get into the oil in high heat until onion crystallizes.
Season the chicken with salt, pepper and seasoning and cook in the oil in medium heat.
Once the chicken is cooked, add the chopped potato, carrot and celery, mix well, then add the tomato paste, 1/2 cup of water, stir well and lower heat to low/simmer. Cover the pot and let it simmer for about 15 minutes.
After the15 minutes, add the green peas and cilantro, mix well, cover again at let it simmer for 10 more minutes
Serving Size: Makes 4 generous servings (half plate) or 6 "regular" servings.
Season the chicken with salt, pepper and seasoning and cook in the oil in medium heat.
Once the chicken is cooked, add the chopped potato, carrot and celery, mix well, then add the tomato paste, 1/2 cup of water, stir well and lower heat to low/simmer. Cover the pot and let it simmer for about 15 minutes.
After the15 minutes, add the green peas and cilantro, mix well, cover again at let it simmer for 10 more minutes
Serving Size: Makes 4 generous servings (half plate) or 6 "regular" servings.
Nutritional Info Amount Per Serving
- Calories: 360.0
- Total Fat: 11.8 g
- Cholesterol: 65.0 mg
- Sodium: 618.4 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 7.5 g
- Protein: 31.2 g
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