In our kitchen it's a habit to make and eat this stew every month or two months just because we enjoy it, it's easy to make, it's made with available ingreds and both me and my wife have known it all our lives.
- 1/2 to 1 kg. green peas (fresh, frozen or canned);
- few tablespoons vegetable oil;
- 1 medium onion;
- 1/2 to 1 carrot;
- any 4 or 5 pieces of chicken (works with pork, veal);
- 1/2 can crushed tomatoes;
- salt, pepper, fresh dill, parsley, time, stock.
HOW TO MAKE:
Chop up the onion in a medium dice, and do the same with the carrot. Add the oil in a pot and sote the onion and carrot on a small heat untill tender and sweet. A little salt in the beginning helps the process. Stir often. After about 5 to 15 minutes, depending on your patience, add the chicken pieces and cover with stock (I used tap water). Bring it to a simmer and skim off the eventual foam that may form on top. Let it simmer for about half an hour more and then add the peas. If the peas are fresh or frozen, boil the stew for another half hour. If you use canned peas, 15 minutes will do, as they are already boiled. Also add less salt in this case.
Season it with salt, pepper, a little time.At the end (last 5 minutes of cooking) add half a can crushed tomatoes. Wright at the end add the fresh dill, chopped.
If the consistency of the stew isn't thick enough just add a spoonful of white flour dissolved in a cup of liquid from the pot. Ad it in a slow poor and stir continuously. It will instantly thicken the stew.
Remember: dill wright at the end, as you turn off the heat. Enjoy!