Chicken Stew with potatoes, carrots and green peas (Pollo con papas, zanahoria y guisantes)

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Nutritional Info
  • Servings Per Recipe: 4
  • 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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Great recipe for cold days! Great recipe for cold days!
Number of Servings: 4


    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 pieces
    1 large (3" to 4-1/4" dia) potato, chopped in 0.5-1 in chunks
    1 large (7-1/4" to 8-1/2" long) carrot, chopped in 0.5-1 in chunks
    1 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 taste
    Salt/Pepper to taste


Goes great with rice or wrapped in corn tortillas, if you like spicy food, add some tabasco or sriracha!


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.

TAGS:  Poultry |

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