It has been a month since my last post and definitely time for a new recipe. This past month has been busy with lots of farm work and a wonderful visit from my parents. We are coming to the end of our summer here and slowly our work is beginning to decrease just a little bit. Unfortunately though, a lot of our work is being disrupted because of relentless rains. Everyday for the past months we have been getting torrential rain storms that release tons of water on top of us and have turned everything into a mud bath. To top things off these storms are usually accompanied by thunder and lightning which tend to cause power outages….so, no peace for us!
But, rain and work aside, let me share with you this delicious recipe I stumbled across last week.
So, last week, amid lots of farm work and delays in all of our transplanting because of rain, I needed to find something to cook one evening. I had taken a kilo of chicken already out of the freezer and at 5pm wasn’t quite sure what I wanted to make with it. I pulled out one of my favorite recipe books (O Brasil À Mesa by Heloisa Bacellar) and began leafing through it. There were several chicken recipes, but this one caught my eye, frango ensopado com ervilha or in english, chicken stew with peas. I quickly read through the recipe and was hooked. Chicken, bacon, onions, garlic, tomato and peas, what could be better? Plus, this was a recipe where you throw everything into a pot and just let it boil. Quick and simple, not much to go wrong!
I whipped everything together, making some adjustments to the recipe because I didn’t have all of the ingredients, and then I let everything boil on the stove for almost 2 hours. The recipe called for approximately 45 minutes of boiling, but I decided to stretch it to increase the flavours and tenderness of the chicken.
The result? Perfection! The chicken was super tender and rich with flavour. This was by far one of the best chicken dishes I had made.
Without further distraction here is the recipe. This is a MUST TRY and a recipe that nothing can go wrong with. You can easily substitute ingredients and if you don’t want to boil this for very long you could easily throw everything into a pressure cook and boil for approximately 30 minutes!
CHICKEN STEW WITH PEAS
1kg of chicken thighs, with or without skin
100g of bacon, cubed
1 large onion, roughly chopped
1 clove of garlic, crushed
1 tbsp of sugar
1 cup of dry white wine
1 bay leaf
1 cup of tomato sauce
1 cup of green peas
1/4 cup of parsley, finely chopped
Salt and pepper
Cover the bottom of your pot with oil, heat, and quickly brown the chicken. Remove the chicken from the pan and reserve on a plate. Sautee the bacon in the same pot, add the onion and, mixing continuously, cook until it begins to soften. Add the garlic and sautee for one more minute. Add the sugar and leave to caramelize. Add the wine and mix well, making sure to loosen everything from the bottom of the pot. Add the chicken to the pot, add the bay leaf, salt and pepper. Bring to a boil. Once boiling, add the tomato sauce and cook on a low heat, with the lid half-on for approximately 40 – 60 minutes (you can boil for up to 2 hours if you wish). Boil until the meat becomes very soft and the sauce has thickened. Add the peas and leave to cook for another 10 minutes. Adjust salt and pepper, add the parsley and serve with white rice!
Changes that I made:
1. Instead of using bacon I used smoked sausage chopped very finely.
2. I did not have white wine for cooking, so instead just used water.
3. I also didn’t have bay leaves, so instead seasoned with a little bit of thyme.
4. I did not add the sugar as I do not like to put sugar in a lot of my dishes.
5. The parsley I was fully prepared to add in at the last-minute, but ended up forgetting it completely. The dish was still wonderful without it:)!
6. I did not measure the peas, instead I just threw in a whole can.