One-Pot Chicken and Peas Stew With Potatoes
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INGREDIENTS
- 3.5 pounds/1.6 kilograms chicken leg quarters
- 2 medium yellow onions, thinly sliced
- 3 celery stalks, finely chopped
- 4 medium potatoes, cut into chunks
- 2 heaping tablespoons tomato paste
- 16 ounces/450 grams frozen peas
- 2 tablespoons olive oil
- 1½ tablespoons sweet paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4¼ cups water
INSTRUCTIONS
- In a large, heavy pot, heat the olive oil over medium-high heat. Add the chicken and brown on both sides, 3 to 4 minutes per side. Transfer to a plate.
- Add the onions to the same pot and cook, stirring occasionally, until softened and golden, 8 to 10 minutes. Add the celery and cook for another 2 minutes.
- Stir in the tomato paste, paprika, cumin, turmeric, salt, and black pepper. Cook for 1 minute, stirring to coat the vegetables.
- Add the potatoes and water. Stir, cover, and bring to a boil.
- Return the chicken to the pot, nestling the pieces among the potatoes. Reduce the heat to maintain a gentle simmer. Cover and cook for 50 to 60 minutes, until the chicken is tender and the potatoes are nearly cooked through.
- Add the peas, cover, and simmer for another 15 to 20 minutes, until the peas are tender and the chicken is cooked through. Serve hot with couscous or rice.
FAQ
What type of chicken is best for chicken and peas stew?
Chicken leg quarters are an excellent choice for chicken and peas stew because they contain both dark meat and connective tissue that become tender during slow cooking. The combination of the thigh and drumstick also adds flavor to the cooking liquid, creating a richer sauce.
Bone-in chicken pieces are particularly suitable because the bones contribute additional depth to the stew as it simmers. You can also use bone-in chicken thighs or drumsticks if you prefer smaller portions. Skin-on pieces can be browned before simmering to develop a deeper flavor. For the best results, choose similarly sized pieces so they cook evenly.
Can I use fresh peas instead of frozen peas?
Yes, fresh peas can be used instead of frozen peas in chicken and peas stew. Add them toward the end of cooking, just as you would frozen peas, and simmer until they are tender. Fresh peas may require slightly different cooking times depending on their size and maturity. Young, sweet peas generally cook quickly, while larger or more mature peas may need a few additional minutes.
Avoid adding them at the beginning of the cooking process because prolonged simmering can make them lose their bright green color and become overly soft. If using fresh peas that have already been shelled, measure approximately 16 ounces to replace the frozen peas in this recipe.
How do I keep the potatoes from falling apart in chicken and peas stew?
To keep the potatoes intact in chicken and peas stew, choose waxy or all-purpose potatoes, such as Yukon Gold, rather than very starchy varieties that tend to break down during prolonged cooking. Cut the potatoes into relatively large, uniform chunks so they hold their shape as the stew simmers.
Add them after preparing the tomato and spice base, and avoid stirring the pot excessively once they begin cooking. Maintain a gentle simmer rather than a vigorous boil, since aggressive bubbling can cause the potatoes to break apart. Check their tenderness toward the end of cooking and add the peas only during the final 15 to 20 minutes.
Can I make chicken and peas stew without tomato paste?
Yes, you can make chicken and peas stew without tomato paste, although the sauce will have a slightly different flavor and consistency. Tomato paste provides concentrated tomato flavor, acidity, and body, helping create the rich sauce that coats the chicken and potatoes. If you do not have tomato paste, you can substitute a small amount of tomato sauce or crushed tomatoes.
Keep in mind that these alternatives contain more moisture, so you may need to reduce the amount of water in the recipe to prevent the stew from becoming too thin. Allow the sauce to simmer uncovered briefly toward the end if necessary to achieve a thicker consistency.
Can I use fresh tomatoes instead of tomato paste?
Yes, fresh tomatoes can replace tomato paste in chicken and peas stew, but the substitution will change the consistency and concentration of the sauce. Tomato paste is concentrated, so fresh tomatoes contain considerably more water and generally provide a milder tomato flavor.
If using fresh tomatoes, choose ripe, flavorful varieties, remove the cores, and chop them finely before adding them to the sautéed onions and celery. Allow them to cook until softened and some of their moisture evaporates. You may need to reduce the amount of water added later to prevent the stew from becoming too thin. The finished sauce will have a fresher tomato flavor and may be less concentrated than the original version.
What should I serve with chicken and peas stew?
Chicken and peas stew pairs particularly well with couscous because the small grains absorb the rich tomato sauce and complement the tender chicken, potatoes, and sweet peas. White rice is another excellent option, providing a neutral base that allows the seasoned sauce to stand out. You can also serve the stew with crusty bread, which is useful for soaking up the cooking liquid.
For a lighter accompaniment, consider a simple cucumber and tomato salad dressed with lemon juice and olive oil. Since the stew already contains chicken, potatoes, and peas, you do not need an elaborate side dish. A simple starch and fresh salad make a complete meal.
What potatoes are best for chicken and peas stew?
Yukon Gold potatoes are an excellent choice for chicken and peas stew because they have a creamy texture and hold their shape reasonably well during simmering. Red potatoes are another good option because their waxy texture helps them remain intact during longer cooking times. Russet potatoes can also be used, but they contain more starch and tend to soften and break apart more easily.
Regardless of the variety, cut the potatoes into similarly sized chunks so they cook evenly. Avoid cutting them too small, since they need to withstand approximately an hour of simmering. If you prefer a thicker sauce, a few softer potato pieces can be mashed into the cooking liquid.
How do I thicken the sauce in chicken and peas stew?
The sauce in chicken and peas stew should thicken naturally as the potatoes cook and release some of their starch into the liquid. If the sauce is still too thin toward the end of cooking, remove the lid and let the stew simmer gently for several minutes to allow excess liquid to evaporate.
You can also mash one or two potato pieces against the side of the pot and stir them into the sauce. This adds body without changing the flavor significantly. Avoid adding too much flour or cornstarch, since the stew is intended to have a naturally rich tomato-based sauce rather than a gravy-like consistency.
Can I use boneless chicken breasts for chicken and peas stew?
Yes, boneless chicken breasts can be used, but they require more attention than bone-in chicken leg quarters. Chicken breasts are leaner and can become dry if simmered for too long. For better results, cut the breasts into large, evenly sized pieces and brown them briefly before setting them aside.
Prepare the onion, celery, tomato paste, spices, and potatoes as directed, allowing the potatoes to cook until nearly tender. Return the chicken to the pot during the final 15 to 20 minutes of cooking, adjusting the time according to the thickness of the pieces. Use a food thermometer to confirm that the thickest part reaches 165°F before serving.
How do I store and reheat leftover chicken and peas stew?
Store leftover chicken and peas stew in an airtight container in the refrigerator for up to three to four days. Allow the stew to cool slightly before refrigerating, but do not leave it at room temperature for more than two hours. To reheat, transfer the desired portion to a saucepan and warm it over medium-low heat, stirring occasionally until heated throughout. Add a splash of water if the sauce has thickened during refrigeration.
You can also reheat individual portions in the microwave, stirring halfway through to distribute the heat evenly. The stew should reach an internal temperature of 165°F before serving. For longer storage, freeze the stew in airtight, freezer-safe containers for up to three months. Keep in mind that the potatoes may become softer after freezing and thawing.
Can I make chicken and peas stew in a slow cooker?
Yes, chicken and peas stew can be prepared in a slow cooker, although a few adjustments will help preserve the texture of the ingredients. For the best flavor, brown the chicken in a skillet first, then sauté the onions, celery, tomato paste, and spices before transferring everything to the slow cooker.
Add the potatoes and water, then cook on low for approximately 6 to 7 hours or on high for 3 to 4 hours, until the chicken and potatoes are tender. Add the frozen peas during the final 20 to 30 minutes of cooking. Slow cookers retain moisture, so you may need less water than the original stovetop recipe. Check that the chicken reaches 165°F before serving.
