A nutritious, traditional, quick and easy recipe for pea yahni with tomato sauce, potatoes, carrot and plenty of herbs.
Execution time: 20 minutes
Baking time: 60 minutes
Servings: 6-8
Components
2 kg frozen pea
6 chicken breast fillets cut in half
4 carrots cut into slices
4 ripe tomatoes, grated
2 potatoes cut into quarters
2 large onions, finely chopped
2 sk. chopped garlic
4 + 4 tbsp. olive oil
2 tbsp. tomato paste
Salt
Pepper
Water
Execution method
In a large saucepan put 4 tbsp. olive oil over medium to high heat to burn. After it burns, add the chickens in two portions and sauté them until they turn brown on both sides.
Once the chicken is colored, remove it and set aside.
In the same pot, pour 4 tbsp. olive oil over medium heat and fry the onion and garlic for 2-3 minutes, until slightly softened.
Once soft, add the carrots, tomatoes and peas and stir until the moisture evaporates from our vegetables.
Then, add the tomato paste and sauté for another 2 minutes, stirring, until they turn slightly reddish.
Then add the potatoes, chicken and water to cover them.
Cook over medium-low heat without a lid for 40-60 minutes until the peas are soft and absorb the liquid.
Five minutes before removing from the heat, add salt and pepper to our food and cover our pot again.
Serve with seasonal vegetables, fresh bread, feta cheese and olive oil if desired.
Healthy, traditional, fast and easy recipe for peas with tomato sauce, carrots, potatoes and many herbs.
Preparation time: 20 minutes
cooking time: 60 minutes
Servings: 6-8
Ingredients
2 kg peas, frozen
6 chicken breasts, cut in the middle
4 carrots, cut into slices
4 ripe tomatoes, grated
2 potatoes, cut into fourths
2 large onions, chopped
2 cloves of garlic, minced
4 + 4 tbs olive oil
2 tbsp tomato paste
Salt
Pepper
Water
Method
Place a large pot over high heat and let it get very hot. Add 4 tbs olive oil to the pot and add chicken in 2 doses. Sauté chicken until golden in both sides.
When ready, remove chicken and set aside.
In the same pot add 4 tbs olive oil and add onions and garlic. Sauté them over medium heat for 2-3 minutes until softened.
Add carrots, tomatoes and peas. Stir to evaporate moisture from vegetables.
Add the tomato paste and sauté for 2 minutes, stirring until golden.
Then, add potatoes, chicken and water to cover them.
Leave the pot uncovered and cook over medium to low heat for 40-60 minutes until the liquid evaporates and the sauce thickens.
Five minutes before removing the pot, add salt and pepper and cover the pot.
Serve with vegetables, fresh bread, feta and olive oil if desired.