Chicken with tomato sauce and peas
A pot of goodness that will satisfy your whole family
Servings: 4 people
Equipment
- Frying pan or skillet
- Large saucepot
Ingredients
- 1 whole chicken
- 1 tbsp salt
- 3/4 cup (180 mL) olive oil
- 4 medium sized (or 8 small) yellow fleshed potatoes, peeled and cut into wedges
- 2 medium sized carrots, peeled and cut into chunks
- 1 ½ cups (375 mL) tomato sauce
- 1 teaspoon ground pepper
- 1 teaspoon ground cinnamon
- 2 cups (500 mL) water
- 750 grams frozen peas, defrosted
- 1 ½ tbsp fresh dill, chopped
Instructions
- Carve your raw chicken into 8 – 10 pieces; you will end up with 2 drumsticks, 2 thighs, 2 wings, and 2 breasts which depending upon the size, you may want to cut further in half (so you will either end up with 2 breast pieces, or 4 small pieces). Remove the excess skin off of the chicken pieces. Discard the carcass or reserve it to make stock.
- Season the chicken evenly with the 1 tablespoon of salt.
- In a large skillet heat the olive oil over medium high heat and fry your chicken pieces for approximately 5 minutes per side or enough time that the chicken browns on the surface. You may have to cook the chicken in batches. As the chicken is removed from the skillet, transfer it directly into a large pot.
- After your chicken is all browned, fry the potato wedges. As with the chicken, you do not want them to cook through entirely; you only want your potatoes to be golden brown on the sides. This will take 2 – 3 minutes per side.
- As the potatoes cook, transfer these to the pot with the chicken. Pour the olive oil that you had used for frying carefully (it is hot) into the pot as well.
- To the pot of chicken and potatoes add the carrots, tomato sauce, pepper, cinnamon and water.
- Bring to a boil and then reduce the heat to medium. Cover your pot and cook for approximately 25 minutes.
- Add the peas to the pot, cover, and cook for an additional 10 – 15 minutes, over medium heat. Lift the lid and add the chopped dill to the pot. Return the cover. Remove the pot from the heat and let it sit, covered, for 5 minutes.
- Prior to serving, mix the contents of the pot carefully with a wooden spoon or spatula.
- Enjoy!