Chicken and Green Pea Stew
A light and hearty one-pot stew combining tender chicken, sweet peas, and carrots in a fragrant garlic-onion broth, finished with fresh dill. Quick, nutritious, and perfect for a family-friendly weeknight dinner.
Equipment
- 1 large cooking pan
- 1 chopping board
- 1 sharp knife
- 1 stirring spoon
- 1 measuring cup
- 1 tablespoon & teaspoon
Ingredients
- 2 chicken breasts cut into chunks
- 1 medium onion peeled and chopped
- 2 cups frozen peas
- 2 medium carrots peeled and sliced
- 3 cloves garlic minced
- 3 cups chicken stock
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 2 tablespoons fresh dill chopped
- 2 tablespoons oil
- 1 tablespoon tomato puree
Instructions
- Prepare the Vegetables and Garlic: Start by thoroughly washing and peeling your vegetables. Finely chop the onion into small, even pieces to ensure it cooks evenly and releases maximum flavor. Peel and slice the carrots into thin rounds or small chunks for a tender bite in the stew. Mince the garlic cloves carefully to bring out their natural aroma and sweetness. Keep everything close at hand to make the cooking process smooth and efficient.
- Cut and Season the Chicken: Take the chicken breasts and cut them into bite-sized chunks, approximately 1–2 inches each, so they cook quickly and evenly. Lightly season the chicken with ¼ teaspoon of salt and ⅛ teaspoon of black pepper, ensuring every piece is coated. This step builds the foundation of flavor for the entire stew. Set the seasoned chicken aside while you prepare the pan.
- Sear the Chicken: Place a large cooking pan or skillet on medium-high heat and add 1 tablespoon of oil. Once the oil is hot but not smoking, carefully add the chicken chunks. Sear them for 2–3 minutes on each side, or until the surface turns golden brown and the outside is no longer pink. This process locks in the juices and enhances the flavor of the chicken. Once done, remove the chicken from the pan and set it aside on a plate.
- Sauté the Onion: In the same pan, add the remaining 1 tablespoon of oil. Reduce the heat to medium and add the chopped onion. Stir frequently and cook until the onions turn golden brown and soft, releasing their natural sweetness. This step forms the aromatic base for the stew and adds depth to the overall flavor.
- Add Garlic and Carrots: Add the minced garlic to the pan with the sautéed onions, stirring for about 30–45 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter. Next, add the sliced carrots, mixing them well with the onions and garlic. Allow the carrots to cook for 2–3 minutes, letting them start to soften while absorbing the flavors from the aromatics.
- Combine Chicken, Peas, and Stock: Return the seared chicken to the pan, nestling it among the vegetables. Add the frozen peas directly to the pan—they will cook quickly and retain their vibrant color. Pour in the chicken stock, making sure all ingredients are partially submerged. Stir gently to combine everything evenly.
- Simmer the Stew: Cover the pan with a tight-fitting lid and reduce the heat to medium-low. Allow the stew to simmer for 12–15 minutes, or until the chicken is fully cooked through and the vegetables are tender. Check occasionally to ensure the stew doesn’t stick to the bottom of the pan, gently stirring as needed. This slow simmering melds the flavors together, creating a rich, comforting broth.
- Add Tomato Puree and Adjust Seasoning: Once the chicken and vegetables are cooked, stir in 1 tablespoon of tomato puree to give the stew a subtle tang and slightly thicker consistency. Taste the stew and adjust seasoning with a little extra salt or pepper if needed. This final touch ensures that the flavors are balanced and harmonious.
- Garnish and Serve: Finally, remove the pan from heat and sprinkle 2 tablespoons of freshly chopped dill over the top. The fresh dill adds a bright, herbal aroma that enhances the flavors of the stew. Serve immediately in bowls, ensuring each serving gets a combination of chicken, peas, carrots, and flavorful broth. This stew pairs beautifully with a slice of crusty bread or a light side salad.
Notes
- This stew is naturally versatile—frozen or fresh peas work equally well, and using chicken thighs instead of breasts adds extra juiciness.
- For a smoother texture, lightly mash some of the cooked peas with the back of a spoon before serving.
- Tomato puree enhances the depth of flavor without overpowering the delicate chicken, but you can substitute with a few chopped fresh tomatoes if desired.
- Adjust the seasoning gradually; herbs like dill add brightness, so adding too much early can dominate the dish.
- The stew is naturally low in carbs and saturated fat, high in protein, and rich in fiber, making it ideal for balanced weeknight meals.
