Pascale’s Kitchen: Chicken with peas and potatoes
When it’s cold outside, there’s nothing better than coming home to a warm pot of stew whose aroma has spread throughout the house.
I love preparing stews for a number of reasons. Firstly, they are easy to make and don’t require many steps or complicated techniques. Secondly, to make a stew, you just add all the ingredients to one big pot, combining your protein together with grains, legumes and vegetables. And lastly, I love that you can swap out meat for chicken, use any type of grain or beans, and add whichever vegetables you happen to have on hand.
The main rule of thumb to follow when making a stew is that it needs to be cooked over a low flame for a few hours. This is the only way you’ll get the deep flavor and soft texture of a good stew. In general, stews should cook for at least an hour and a half. If you have the time, two-and-a-half hours is even better.
Makes 6-8 servings.
- ¼ cup olive oil
- 6-8 chicken legs
- 3 medium onions, sliced thinly
- 3 garlic cloves, crushed
- 3 celery stalks, with the leaves
- ¼ tsp. turmeric
- Salt, to taste
- ½ tsp. pepper
- ½ tsp. sweet paprika
- 2 Tbsp. tomato paste
- 6-8 medium potatoes, whole
- 1 package frozen peas
- 2.5–3 cups boiling water
Heat oil in a large, shallow pan. Add the chicken legs and sauté for a few minutes, turning them on every side, until they change color. Transfer the chicken to a plate.
Add another tablespoon or two of oil to the pan and sauté the onion until it becomes translucent. Add the garlic and celery and sauté a few more minutes. Add all the spices, tomato paste and potatoes and sauté another 2-3 minutes. Add the peas and cook for another 2-3 minutes.
Pour in the water and add the chicken legs. Stir and bring back to boil. Lower the flame and cook another 90 minutes until most of the liquid has evaporated. Taste and adjust seasoning before serving.
Level of difficulty: Easy.
Time: 2 hours.