This light chicken stew is a one dish meal. You can change the recipe by using turkey breast instead of chicken.
Deborah Lo Scalzo
2 people made this
700g chicken breast fillets
1 tomato, chopped
2 onions, chopped
1 carrot, chopped
1 stick celery, chopped
extra virgin olive oil as needed
3 peppers, cut into thin strips
100g plain flour
250g fresh little peas
1 packet (.15g) saffron
salt and pepper to taste
chopped fresh parsley
Method Prep:20min › Cook:40min › Ready in:1hr
Place the chicken in a saucepan with the tomato, 1 onion, carrot, celery and water to cover. Bring to the boil over high heat. Reduce the heat and simmer until the chicken is no longer pink at the centre, about 15 minutes. Drain the chicken, reserving the stock, and slice into pieces.
In a saucepan, add some oil, the remaining onion and the peppers and brown them. Flour the pieces of chicken breast and add them to the onion and peppers. Stir in the peas, saffron and 150ml of the reserved chicken stock. Season to taste with salt and pepper.
Cook everything over low heat until the sauce is thickened and the vegetables are heated through. Sprinkle with chopped parsley before serving.