Chickens with peas.

Chickens with peas.

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Costel..Costel (husband of Ina) ... what to dedicate to you "sister-in-law"? What do you like..I don't have :)))) the sweets are good but there's something better with the meat :))). If you don't want peas, you put it aside :))).
Happy birthday Costel, inactive member but ubiquitous on the site! :)))))))
Happy Birthday!!!! Be happy with your dear wife!

  • 3 pulps
  • 500 gr peas (pre-cooked; I take them to the box)
  • 250 ml water
  • an onion
  • a tablespoon of starch
  • salt
  • pepper
  • paprika
  • 2 tablespoons tomato paste
  • 3 tablespoons sour cream
  • 2 cloves garlic

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Chickens with peas .:

I immediately write the recipe but now I have work :))

Costelus, costelus

Come here, nitelus

I wish you all the best

That today is a great day

Either have a full stomach

With meat and bacon

And the beautiful Ina

Always early at home

And keep it short

that he makes his head on the net

Get her to do the job

He only sees the internet

Wear a healthy T-shirt

What your wife gave you

From her cute boss

What he hasn't forgotten about you

Make a big meal

Call us too

Like that good food

Don't throw yourself in the trash

In the end we keep the clock

And we timed, you know

As you read them ... the "story"

That we know you love each other ....

gata, tac :))))))

from Aziz read:

Costica, Costica, make the lamp smaller ...... let's see ,, Mutulica ,, :))))

Chicken breast with peas

Known in particular for its role in discovering the laws of heredity (Mendel, 1866), having an infallible and indispensable role in identifying the true princesses (Andersen, 1835), pea beans is an (almost) indispensable ingredient in our traditional beef salad. Otherwise, we remember it when fasting begins, or when we enter the diet - on a diet as they say in the third millennium. Besides fresh peas, truffle, which we find on the market in season, with peas peas we can supply ourselves, all year round, from the grocery store in the corner. It is either preserved in salted water (in metal cans or jars) or in a frozen state. Frozen peas, like most vegetables preserved immediately after harvest, best retain their properties and nutritional qualities.

A portion of 100 g fresh green peas provides 48% of the recommended daily dose for an adult (RDA) of vitamin C, 24% of the RDA of vitamin K, 23% of the RDA of vitamin B1, 20% of the RDA of manganese. It also contains significant amounts of vitamins (A, B2, B3, B6, B9, E), minerals (P, Zn, Fe, Mg, K, Ca), fiber (5%), protein (5.4%), carbohydrates (14.45%). It is energy poor (81 kcal or 339 kJ per 100 g), almost free of fat (0.4%) and sodium (5 mg / 100 g) (source).

Frozen peas it is easy to use for cooking. In half an hour at most you have your lunch or dinner ready, without filling the kitchen sink with dirty dishes. I gave you the quantities for 2-3 servings, but you can prepare a larger quantity, being the type of food that is suitable for reheating.

What do you need?

  • ½ boneless chicken breast (approx. 250 - 300 g), without skin
  • 1 tablespoon vegetable oil (sunflower, olives, grape seeds)
  • 1 small red onion
  • 250 - 300 g frozen peas
  • 1 cup (250 mL) of water
  • 3 tablespoons tomato paste (28% dry matter)
  • 2 tablespoons smoked paprika
  • 5 g brown sugar
  • Salt and pepper - to taste.

How do you proceed?

Cut the chicken breast into cubes about 2 - 2.5 cm.

Peel and finely chop the onion.

In a saucepan, heat the oil over medium heat.

Saute the chicken pieces in hot oil until the meat is white and then lightly browned. It should take about 5 minutes, not more.

Add the onion and cook for another 1-2 minutes. Onions should not be softened or browned. It will continue to cook anyway.

Add the frozen peas. If it has caught a lot of ice, do not rush to add water yet. Wait until the ice melts, it may produce enough water. If the peas do not have much ice (and this is how they should be) pour about 100-150 mL of water into the pan, cover the pan with a lid and simmer for 12 to 14 minutes. Stir again and again and make sure you don't stay ashore.

Add the sugar, then the tomato paste. Even if the pea is by definition sweet, the added sugar has the role of counterbalancing the acidity of the tomatoes. In addition, Transylvania puts a drop of sugar in some cooked dishes: mashed potatoes, stuffed peppers. Inheritance from the Habsburgs.

Season with salt, pepper and paprika, mix well and, if necessary, add the rest of the water. Wait for it to boil and boil everything, without the lid, for another 4-5 minutes. Don't forget to stir.

If you like dill, now is the time to add it. If not, pretend you didn't read what I wrote and you can go straight to the plate. A plate that you don't have to show them in a big way, that you won't go with it "to knives".

Sauteed peas with chicken breast

A delicious and very fast food with which I served mackerel, only this time I made the dumplings with dill and garlic powder.


  • 1 kg of peas
  • 3 carrots
  • 1 large chicken breast
  • 4 cloves garlic
  • 100 gr butter
  • salt
  • dill

We harden in a little oil and about 50 gr butter, the carrot cut into thin slices, the chicken breast cleaned of skin and possibly fat and cut into cubes and the garlic also cut into thin slices,

let it simmer over low heat and let the meat penetrate well and change color

when the meat has changed color we add the peas (I used canned peas) together with the remaining butter cut into cubes and dill,

Chicken breast meatballs with semolina!

1.Wash and dry the meat. Cut it into pieces and pass it through the meat grinder.

2. Peel the onion and cut it into pieces. Pass it through the meat grinder.

3.Add the egg, salt, ground black pepper and semolina. Mix very well.

4. Cover the bowl with cling film and let the meat composition rest for 30-40 minutes, so that the semolina swells. You don't have to beat it to make it malleable.

5. Wet the spoon and hands with water, shape the meatballs: either round or elongated.

6. Put them on the pan with hot oil and fry them for 4-5 minutes, over medium heat. Then turn them on the other side, cover them with a lid and fry them for another 5-6 minutes, until they are completely cooked.

7.After that, carefully remove the lid so that the condensation from it does not reach the hot oil. If you want, you can turn the meatballs over and fry them for another minute, so that they brown evenly.

8. Take them off the pan and serve them with your favorite garnish. They are delicious, soft and juicy!

Method of preparation

In a saucepan put 2 tablespoons of oil in which to fry the finely chopped onion and then add the frozen peas with a cube Knorr Gaina, add enough water to cover and let it boil.

Separately in another pan put 2 tablespoons of oil where lightly fry the chicken breast cut into strips and put in flour. When it is lightly browned, pour the milk and let it drop. taste and thicken a little. Check if you still need salt and if you do not eat children you can add white pepper or curry.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic

Here's how to cook this recipe:

2. Peel and wash the vegetables, onions and carrots.

3. You give them through the small grater.

4. Cut the chicken breast into strips.

5. Cook the grated vegetables together.

6. After ten minutes add the peas and finely chopped dill.

7. Leave everything for another 3 minutes and turn off the heat.

This recipe for roast chicken with peas can also be served with sour cream. It is easy and quite quick to prepare, the total cooking time is 30-40 minutes.

Chickens with green peas

The ribs are cut into cubes. The chives are scalded and the carrots are finely chopped. Finely chop the mushrooms. Fresh green peas boil. The canned peas are drained of liquid and passed through a stream of cold water. Finely chop the green parsley.

Recipe preparation method chicken with green peas

Grease the chicken with oil (25 ml) and salt it, place it in an oil pan and bake in the oven. During the frying, sprinkle with wine and the formed jiul. The ribs are smothered in 100 ml of water. Carrots, peas, chives and mushrooms are simmered separately, with 50 g of margarine and a little water, salt and pepper. The fried chicken is portioned.

The dish is served hot, with a vegetable garnish and smoked ribs and green parsley on top.

Chicken peas

Peas are part of the legume family and are a staple in many dishes: from stews and purees to salads and soups.

Its slightly sweet aroma is loved by many people, hence the popularity of pea dishes. Peas are rich in protein, and are often recommended in vegetarian diets. Moreover, it has few calories.

To these benefits is added the fact that peas have many vitamins, such as vitamin A, vitamin C and vitamin K. It also has calcium, iron and zinc in the composition. At the same time, it provides the necessary fiber intake for a correct intestinal transit.

A very popular dish with peas is chicken peas. It combines the beneficial elements of legumes with the nutritional properties of white meat, being a tasty and healthy choice for both lunch and dinner.

Paella with chicken and peas

Not everyone goes for seafood, but that doesn't mean you can't enjoy the famous paella, usually cooked with shrimp, shellfish and octopus. An equally tasty variety, but to the liking of traditionalists, it contains fresh chicken and pea pods.

Prepare your spices before you start cooking. Mix the white wine with a saffron powder and salt with the paprika and pepper. With the latter, season the chicken, mixing well to cover it.

Heat a large non-stick pan with a metal handle (so that it can be put in the oven later). It would be good to have a special paella pan at hand. Fry the chopped sausage in a pan for 3 minutes, until it starts to brown.

Remove the pieces of sausage on a plate. Add a tablespoon of olive oil to the pan and then the chicken breasts. Fry them on both sides for 8 minutes. Take the chicken out on the plate with Chorizo.

Drain the oil and fat from the pan and cook the onion for 5 minutes over medium heat. Add the garlic and mix quickly. Then the long grain rice and mix until incorporated with the onion. Now pour the wine with saffron and let the mixture boil.

Add chicken soup, chopped tomatoes, a little tomato juice (3 tablespoons) and baked pepper. Let them simmer, covering with a lid. When the rice has softened a little, turn off the heat and you can put the pieces of sausage to mix in the rice. Place the chicken sticks on top.

Cover the pan with aluminum foil and place it in the preheated oven at 230C / gas stage 8, for 25 minutes until the rice is almost done. Remove from the oven, remove the chicken pieces from the pan and season with salt and pepper, mixing well. Now put the pea pods and the tops again on top. Bake for 10 minutes until the pods, rice and chicken are soft.

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