Lunch
Hungarian Green Pea Stew with Chicken Strips
4 servings · 35 minutes
400calories
42 gprotein
37 gcarbs
9 gfat
Per serving
Ingredients
For 4 servings
- 800 g frozen green peas (2 bags)
- 10 g butter (1 small piece)
- 5 g sugar (1 teaspoon)
- 10 g parsley, finely chopped (half bunch)
- 20 g flour (2 tablespoons)
- 300 g milk, 1.5% (3 dl)
- 500 g chicken breast
- 5 g oil (1 teaspoon)
- Salt, pepper, a pinch of paprika and garlic powder for the chicken
Instructions
- In a pot, melt the butter, add the frozen peas, sugar, and half of the parsley, and braise covered over medium heat for 5 minutes, stirring occasionally.
- Pour in 3 dl of water, salt it, and cook for 8–10 minutes until the peas are soft but not falling apart.
- Mix the flour smoothly with the cold milk, and pour it in a thin stream into the peas while stirring constantly. It must be mixed with cold milk, as it will lump in hot liquid. Cook over low heat for another 3–4 minutes until it thickens and the floury taste disappears, then stir in the remaining parsley.
- Meanwhile, cut the chicken breast lengthwise into 1.5 cm strips, salt and pepper them, and sprinkle with a pinch of paprika and garlic powder.
- Heat the oil in a pan and fry the strips over high heat for 5–6 minutes, turning, until all sides are golden brown and the center is no longer pink. If they don't fit in one layer, fry in two batches.
- Ladle the stew into deep bowls and top with the chicken strips.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
