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Category: Main courses

Chicken with Peas

It's early in the morning, but Nelly Orona has already set the table for company. A lacy tablecloth and sparkling wine glasses are in place, just in case the visitors she is expecting are free to stay for lunch. "Everybody ... Read more

Total time: 1 hour | Serves 4

Chicken

  • 3 chicken breasts
  • Water
  • 1 white onion, halved or quartered
  • 1 green bell pepper, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • Chicken bouillon powder

Step 1Place chicken in Dutch oven. Add water to cover, onion, bell pepper, celery and bouillon powder (substitutes for salt). Bring to a boil, reduce heat, cover and simmer until chicken is tender, about 20 minutes. Remove chicken. When cool enough to handle, discard skin, remove chicken from bone and cut into bite-size pieces. Set aside.

Assembly

  • 1/4 cup oil
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 3 large tomatoes, peeled and chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • Pepper
  • Ground cumin
  • 1 canned pickled yellow pepper, chopped, optional
  • Chicken bouillon powder
  • 1 (8-ounce) can peas, drained

Step 1Heat oil in large skillet over medium heat. Add onion, bell pepper, tomatoes, oregano, garlic powder, pepper and cumin to taste, pickled pepper if using, and bouillon powder to taste for saltiness. Cook uncovered 2 minutes, then cover and cook over low heat 5 minutes. Uncover and cook and stir until dry. Add peas and chicken, mix well and cook until heated through.

Each serving:
418 calories; 417 mg sodium; 120 mg cholesterol; 20 grams fat; 13 grams carbohydrates; 47 grams protein; 1.68 grams fiber.
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