Stewed chicken with peas and mint, a recipe for every day

Total: 55 min Diners: 2

This is not just any chicken stew recipe. It is an easy way to cook chicken and succeed and also to use peas and mint, a combination that in certain areas of Spain (Catalonia) is widely used.

Peas are very versatile, we can sauté them or sauté them with ham but also to make creams or even to create amazing hummus. In this case we include them in a chicken stew that we get to be tremendously juicy (if you want to see all the tricks to make the chicken juicy be sure to click here) because we mark it first over high heat and then cook it covered over very low heat, in its own sauce.

Chicken is an easy alternative, economical and usually liked by everyone but it is also extremely versatile, it goes well with almost everything! We can think of making it with garlic as is typical in many food houses but also with a beer sauce or stewed with Vegetable Recipes. We can make fried chicken KFC style but also as the Japanese do, in karaage, and of course we can roast it stuffed or unstuffed.

This recipe is based on that of many stews, a good sofrito from garlic and onion, and then the grace to incorporate some seasonings such as mustard or ginger powder, water it with brandy and then make a stew over low heat and soft, with a controlled chup chup covering the pot. The secret for the chicken to be juicy is, without a doubt, to cook it over very low heat with the back and forth of the pot itself.

In this case we have used frozen peas but we could also use fresh peas. In case of using fresh peas it is highly recommended to add them only in the last two minutes, enough time for the pea to soften but not to overdo it, to endure the intense greenness and not start to wrinkle so that they can explode in the mouth.

How to make chicken stew with peas and mint

Ingredients

. Chicken, 1/2 pc Frozen peas, 150 g Garlic cloves, 3 pc Purple onion, 1 pc Dijon mustard, 1 tsp Brandy, 100 ml Flour, 200 g Extra virgin olive oil, 4 tbsp Ginger powder, 1/2 tsp Ground black pepper, 1/2 tsp Salt, c/s Fresh mint, 2 sprigs Sugarcane honey, 1 tsp Water, 400 ml

Step 1

Chop the chicken, taking advantage of the chicken’s joints to cut through them. Remove the carcass from the breast part. Although we could also leave it as it will help us to make the breast juicier, but it will be more difficult to eat it later.

Step 2

Add a little salt to each piece and flour all over. Fry in the pot where we are going to make the stew, with oil over high heat, so that the chicken browns all over. We want it to brown quickly. Once browned all over remove to a plate and turn off the heat.

Step 3

Laminate the garlic cloves finely and also chop the onion into julienne strips, add to the pot with a little more oil and salt and let it all cook over medium heat, covered, for about 10 minutes.

Step 4

Add the ginger powder and mustard. Mix well and add the brandy, let the alcohol evaporate and add the frozen peas. Cover and cook for two minutes over medium heat.

Step 5

Add the water, or if we have chicken broth better, and cover and let cook 10 minutes over low heat. If we see that we have too much broth we could uncover. Keep in mind that the flour that the chicken has released when frying at the beginning will serve as a binder for everything.

Step 6

Then add the honey, add salt and black pepper and mix well. Add the chicken back into the stew, cover and cook over low heat for 10-15 minutes.

Step 7

After this time, uncover and taste if it is well seasoned, at this point correct. Finally, add some mint leaves scattered throughout the stew that will be perfect to make a counterpoint.