Green Pea and Chicken Stew with Tomato Sauce

Boneless chicken breast is one of the favorite ingredients nowadays. Among the most common dishes cooked with this chicken cut is chicken stew. So, I share with you a tasty recipe for green pea chicken stew in tomato sauce, very easy to cook and extremely appetizing even for the fussy!

Watch the step-by-step video recipe for the green pea and chicken stew with tomato sauce! 👌

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👌 Cooking green pea chicken stew with tomato sauce- video 📺

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➡️ What ingredients do you need for the green pea chicken stew recipe with tomato sauce? (8 servings) ❓

Boneless Skinless Chicken Breast Fillet

1) 1 kg/35 oz of skinless boneless chicken breast
2) 100 g/3.5 oz of yellow onion
3) 3-5 garlic cloves or to taste
4) 2-3 tbsp of vegetable oil
5) 700 ml/25 fl oz of tomato broth or 200 g/7 oz of thick tomato paste
6) 500-700 ml/17-25 fl oz of water, depending on tomato broth/paste thickness
7) 2-4 tbsp of cornstarch or all-purpose flour, as needed
8) some salt and ground black pepper, to taste
9) 1 fresh parsley leaves bundle
10) 1 kg/35 oz of frozen green peas

➡️ How to make green pea chicken stew from scratch in 10 steps? ❓

Green Pea Chicken Stew

step 1: cube the chicken breast into medium pieces
step 2: peel and chop the onions
step 3: peel and chop the garlic cloves
step 4: heat the oil up into a large pan, then add the chopped onions and garlic, and fry them over medium temperature while stirring until glassy (3-5 min)
step 5: add the cubed chicken breast and fry it until bleached
step 6: pour water and tomato broth into the pan
step 7: add the rinsed green peas into the pan
step 8: season with salt and ground black pepper to taste, then boil the stew until all ingredients are soft (about 30 min)
step 9: add some cornstarch or flour to thicken the sauce as needed
step 10: sprinkle some chopped parsley over the green pea chicken stew with tomato sauce

➡️ 8 PRO tips for cooking the green pea chicken stew recipe with tomato sauce 🔎

  • for the best results when cooking green pea chicken stew, I advise you to cut the chicken breast into medium cubes, the too small ones will break by boiling, the too big ones can remain raw inside
  • don’t overcook onions and garlic because they become bitter
  • you can use both tomato broth and tomato paste to make the sauce, adjust the amount of water depending on their consistency
  • cook this recipe at medium temperature so that the ingredients have enough time to soften
  • you can replace chicken breast with skinless boneless chicken thighs, or even with lean spring lamb or lean pork
  • it’s not mandatory to thicken the sauce at the end, you can leave it more liquid if you like it this way
  • parsley offers more freshness and aroma to the stew, but if you don’t have it at hand, you can replace it with dill or coriander or even not use any herbs
  • the green pea chicken stew can be stored very well for a few days in the refrigerator or even in the freezer

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