Chicken with peas

Ingredients

• 4skinless chicken thighs
• 1onion
• 1carrot
• ½red pepper
• 1 tsp (5 ml)Gourmet chopped garlic with olive oil
• 1 tbsp (15 ml)Gourmet oregano
• 1 sachetGourmet chicken stock powder
• 250 gfrozen peas
• to tasteGourmet sea salt
• to tasteGourmet mixed peppercorns
• 60 ml (¼ cup)white wine
• 500 ml, or to tastewater

Instructions

1. 1

   Cook the vegetables

   Heat oil in a pot and add the onion, carrot and red pepper.

2. 2

   Soften and brown

   Cook until the vegetables are soft and golden.

3. 3

   Brown the chicken

   Take the vegetables out of the pot. In the same pot, brown the chicken for about 2 minutes on each side.

4. 4

   Add the seasonings

   Return the cooked vegetables to the pot and add the oregano, garlic, chicken stock powder, pepper and salt.

5. 5

   Add wine and water

   Pour in the white wine and let it evaporate for 1 minute, then cover the ingredients with hot water.

6. 6

   Simmer the chicken

   Cook over a low heat for about 25 minutes.

7. 7

   Cook the peas

   Add the frozen peas and cook for 4–5 minutes.

8. 8

   Taste and serve

   Adjust the seasoning to taste and serve immediately with white rice.

What is chicken with peas?

Chicken with peas is a home-style dish found in Chilean family cooking: chicken is browned, then simmered with vegetables and peas until the flavours come together. This version builds its broth in the same pot, starting with sautéed vegetables and browned chicken.

The result is a simple, savoury main that pairs naturally with white rice, as the recipe suggests, or with chips.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 31g protein, 19g carbs, 14g fat.

The chicken provides most of the protein, while the peas and vegetables contribute carbohydrates and fibre. The chicken, cooking oil and any fat remaining in the broth supply most of the fat; serve with a measured portion of rice and add a vegetable side to round out the plate.

Build flavour in the pot

Vegetables first: cook the onion, carrot and red pepper until they are soft and golden before taking them out. This gives them time to develop flavour without leaving them in the pot while the chicken browns.

Chicken next: use the same pot so the browned bits left behind can become part of the broth. The recipe calls for about 2 minutes per side at this stage; the chicken finishes cooking during the simmer.

Season the broth

Aromatics: garlic and oregano give the dish its savoury, herbal base, while the chicken stock powder adds more depth. Add salt and mixed pepper to taste, bearing in mind that the stock powder may already be salty.

Wine: let it bubble for 1 minute before adding hot water. This brief pause allows some of the wine to evaporate while leaving its flavour in the pot.

Keep the peas bright

Add the frozen peas near the end, after the chicken has simmered for about 25 minutes. Their 4–5 minute cooking time is short enough to keep them tender without letting them break down into the broth.

Taste after the peas are cooked and adjust the seasoning just before serving.

Check the chicken

The recipe uses a low simmer for about 25 minutes after the hot water is added. Keep the pot at a gentle bubble rather than a vigorous boil so the chicken cooks steadily in the broth.

Check that the chicken is cooked through before serving; if it needs more time, continue simmering and check again.

What to serve alongside

White rice is the suggested accompaniment and soaks up the savoury cooking liquid. Chips are another option mentioned in the recipe description, bringing a crisp contrast to the soft chicken and vegetables.

For a fresh counterpoint, serve with a simple salad or another crisp vegetable side.

Recipe notes & tips

• Cut the onion, carrot and pepper into similar-sized pieces so they soften at roughly the same pace.
• Let the chicken brown before returning the vegetables to the pot.
• Use hot water when adding the liquid, as directed, to keep the simmer moving.
• Keep the heat low during the 25-minute simmer and avoid letting the broth boil hard.
• Add the frozen peas only for the final 4–5 minutes.
• Taste the broth before adding extra salt, especially if the stock powder is salty.

Variations

• Serve with chips: pair the chicken and peas with crisp chips instead of white rice.
• Add fresh herbs: finish with chopped parsley for a fresh note.
• Use chicken stock: replace some or all of the water with prepared chicken stock, then season carefully.
• Make it peppery: add extra mixed pepper to taste for a more pronounced pepper flavour.
• Add more vegetables: include extra carrot or red pepper while cooking the vegetables.

Common mistakes to avoid

• Crowding the browning stage: brown the chicken in batches if the pieces do not fit in a single layer.
• Skipping the vegetable softening: cook them until soft and golden before removing them from the pot.
• Boiling too vigorously: keep the chicken at a low simmer so it cooks gently.
• Adding peas too early: stir them in only for the final 4–5 minutes to avoid overcooking.
• Over-salting the broth: taste after adding the stock powder before adding more salt.
• Serving before checking doneness: make sure the chicken is cooked through before bringing it to the table.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pot until piping hot throughout, adding a splash of water if the broth has thickened.

Frequently asked questions