Chicken & Pea Stew with Dill

40 min · Easy · Serves 1

620 kcal per serving · 52g protein

Tender chicken, carrots and plenty of peas simmered in a light paprika and tomato broth, finished with dill and served with wholegrain bread.

Ingredients

• 1 tbsp Sunflower oil
• 150 g Chicken breast, in 3 cm pieces
• Onion, finely chopped × ⅓
• Carrot, in half-moons × 1
• 1 tsp Sweet paprika
• 2 tsp Tomato paste
• 200 ml Chicken stock
• 3 g Salt
• 0.5 g Black pepper
• 200 g Frozen peas
• 6 g Fresh dill, chopped
• 1 slice Wholegrain bread

Method

1. Brown the chicken

   

   Heat the oil in a pot over medium-high heat. Brown the chicken for 4–5 minutes, turning. Cook in batches if making several servings; it will finish cooking in the broth.

2. Soften the onion and carrot

   

   Lower the heat to medium, add the chopped onion and carrot half-moons to the chicken and cook for 4 minutes, stirring, until the onion is soft and translucent.

3. Bloom the paprika off the heat

   

   Take the pot off the heat and stir in the sweet paprika and tomato paste for 30 seconds, so the paprika colours the fat without burning.

4. Simmer the chicken

   

   Return the pot to the heat. Pour in the stock, add a little of the listed salt and the pepper, cover and simmer gently for 10 minutes, until the carrots are nearly tender.

5. Add the peas

   

   Add the frozen peas and simmer uncovered for 5–8 minutes, until tender and the chicken reaches 74°C. The stew should retain some broth; add a splash of hot water if it becomes dry.

6. Finish with dill

   

   Stir in the chopped dill and taste for salt. Ladle into deep plates so the chicken and vegetables sit naturally in the broth. Serve the listed wholegrain bread at the side.

More to cook

• Spinach Rice with Eggs & Garlic Yogurt30 min
• Lazy Cabbage Roll Skillet with Turkey & Rice45 min
• Bulgarian Lentil Soup55 min
• Chicken Paprikash50 min