Pea stew
Peas, carrots and chicken in tomato sauce, served with rice.
- Cooking time
- 47 min
- Hands-on time
- 27 min
- Free time
- 10 min
- Difficulty
- Medium
- Cuisine
- Levantine
- Contains
- Gluten
Ingredients
Amounts follow the number of people
For the stew
For serving
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Heavy pot with a lid — The chicken browns in two batches in it, then tenderizes covered.
- Food thermometer
Method
Cut the chicken into chunks and sear in the oil in two batches. Transfer to a clean plate.
You’ll know it’s ready whenThe surface is golden; the chicken still needs to finish cooking.
Add the onions and stir until they soften, then add the paste and stir for a full minute until it turns a deep red.
You’ll know it’s ready whenThe onions are translucent and the paste smells sweet, not sour.
Add the water and spices, then return the chicken and its juices. Simmer for 10 minutes before adding the peas and tomatoes in the next step.
You’ll know it’s ready whenA steady gentle simmer.
Add the peas, grated tomatoes and salt, and continue cooking uncovered.
You’ll know it’s ready whenThe thickest part reaches 74°C. Timing is a guide; continue cooking if needed. The peas are tender.
Taste and adjust the salt, turn off the heat and leave the stew for ten minutes before serving with rice.
You’ll know it’s ready whenThe broth coats the spoon and does not run like water.
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Arabic Salad
15 min
