Chicken with peas

Ingredients

• 4–5 pieceschicken thighs or drumsticks
• 1onion, thinly sliced
• 2carrots, sliced
• ½green pepper, diced
• 2 clovesgarlic, crushed
• 1 cube, optionaltomato or chicken stock cube
• 480 ml (2 cups)hot water
• 1bay leaf
• 150 g (1 cup)frozen peas
• 30 ml (2 tablespoons)oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Brown the chicken

   Heat 30 ml (2 tablespoons) of oil in a frying pan over medium-high heat. Brown the chicken pieces for 3 minutes on each side, then lift them out and set aside on a plate.

2. 2

   Mix the stock

   Dissolve the tomato or chicken stock cube, if using, in the hot water.

3. 3

   Cook the vegetables

   In the same pan, brown the onion, stirring, for 5 minutes. Add the carrots, green pepper and garlic, and brown for 1 minute.

4. 4

   Return the chicken

   Put the chicken back in the pan and add the stock and peas straight from the freezer.

5. 5

   Simmer until cooked

   Cover and cook over medium heat for 25–30 minutes, until the chicken is cooked through.

6. 6

   Serve hot

   Serve hot with mashed potato or rice.

What is chicken with peas?

This is a homely Chilean-style chicken stew, pairing browned chicken with vegetables and peas in a light broth. It is a straightforward, comforting way to cook chicken in one pan.

The version here builds flavour by browning the chicken and vegetables before they simmer together. Frozen peas go in near the end of the preparation, where they cook in the broth without needing to be thawed first.

Nutrition and macros by portion

The nutrition label shows one serving as written: 243 calories, 28g protein, 13g carbs, 9g fat.

The chicken supplies most of the protein, while the peas, carrots and any rice or mashed potato contribute carbohydrates. Oil and the chicken contribute fat; the stock cube can also affect the dish's sodium. For a balanced plate, serve it with a generous portion of vegetables alongside and choose either rice or mashed potato.

Build flavour in the pan

Browned chicken: Give the pieces space and let each side colour for the full 3 minutes before turning. This creates flavour in the pan for the vegetables and broth.

Same-pan vegetables: Cook the onion first, then add the carrots, pepper and garlic. Stir as they brown so the garlic does not catch.

Make the broth

Stock cube: Dissolve it fully in the hot water before adding it to the pan. The cube is optional, so the dish can also be made with water alone.

Bay leaf: Add it with the liquid for a gentle savoury note, then remove it before serving.

Cook the chicken gently

Covered simmer: Keep the pan covered over medium heat for 25–30 minutes so the chicken cooks through while the vegetables soften. Check that the thickest part of a piece is no longer pink near the bone.

Liquid level: The chicken should simmer in the broth rather than fry dry. If the pan looks short of liquid during cooking, lower the heat and check that the lid is fitting well.

Use frozen peas

Straight from the freezer: Add the peas without thawing, as the method directs. They warm through as the covered pan simmers.

Pea texture: Frozen peas can become soft if cooked for too long. Check them as the chicken approaches doneness and avoid extending the simmer unnecessarily.

Choose a serving side

Mashed potato: Its soft texture works well with the savoury broth and tender vegetables.

Rice: Spoon the chicken and broth over rice to make the liquid part of the meal. Serve the dish hot, with salt and pepper adjusted to taste.

Recipe notes & tips

• Pat the chicken dry before browning to help it colour in the pan.
• Use a pan with a lid that fits well for the covered simmer.
• Stir the onion as it cooks so it browns evenly.
• Add the frozen peas without thawing them first.
• Remove the bay leaf before serving.
• Taste the broth before adding salt, especially if you used a stock cube.

Variations

• Use chicken stock: Choose the chicken stock cube for a familiar savoury broth.
• Skip the cube: Use hot water alone for a simpler, less seasoned broth.
• Add more carrots: Increase the sliced carrots for extra vegetables in each serving.
• Serve with rice: Spoon the broth and chicken over cooked rice.
• Serve with mash: Pair the stew with mashed potato to catch the broth.

Common mistakes to avoid

• Crowding the pan: The chicken may steam rather than brown; brown it in batches if needed.
• Turning too soon: Give the chicken 3 minutes on each side before moving it.
• Burning the garlic: Add it with the other vegetables and stir for just 1 minute.
• Thawing the peas: Add them straight from the freezer as directed.
• Cooking uncovered: Keep the pan covered during the 25–30-minute simmer so the chicken cooks in the broth.
• Serving before checking: Make sure the chicken is cooked through before taking the pan off the heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a covered pan until piping hot throughout, adding a splash of water if the broth has thickened.

Frequently asked questions