Chicken & Pea Stew with Dill

40 min · Easy · Serves 1

620 kcal per serving · 52g protein

A Bulgarian weeknight stew built on a freezer staple: chicken, carrot and a big portion of peas in a light paprika and tomato broth, finished with plenty of fresh dill. Peas carry more protein and fibre than almost any other vegetable, which is what makes this simple pot so filling. A slice of wholegrain bread is all it needs on the side.

Ingredients

• 1 tbsp Sunflower oil
• 150 g Chicken breast, in 3 cm pieces
• Onion, finely chopped × 1
• 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 sunflower oil in a pot over medium-high heat, add the chicken pieces in a single layer and brown for 5 minutes, turning, until golden on most sides.

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 chicken stock, add the salt and black pepper, cover and simmer for 10 minutes, until the carrot is almost tender.

5. Add the peas

   

   Stir in the frozen peas and simmer uncovered for 8 minutes, until the peas are tender and the stew has thickened slightly.

6. Finish with dill

   

   Stir in the chopped dill and serve the stew in a deep plate with the wholegrain bread alongside.