Chicken and Peas Casserole

chicken and peas casserole

This is a classic Bulgarian recipe, and one of my childhood favourites. I really hope you enjoy it! ­čśë

Ingredients for 4 people:

  • 8 small chicken legs, skin removed
  • 600g frozen peas
  • 1 chopped red pepper
  • 1 chopped large tomato
  • 1 chopped onion
  • 1 chopped leeks
  • 1 chopped carrot
  • 1 celery stick chopped
  • 1-2 garlic cloves finely chopped
  • 1 tbsp plain flour
  • 1 tbsp paprika
  • 1 tsp dry savory ( thyme is also ok)
  • 1 tsp dry oregano
  • 2 tbsp rapeseed il
  • salt and pepper to taste
  • small bunch of fresh flat leaf parsley- finely chopped
  • Optionally natural yoghurt and Soda bread to serve

Cooking Method:

Heat the oil in a deep casserole pot. Gently brown the chicken on both sides and take out of the pot. Add the carrot, celery,onion, leeks, garlic, pepper and tomato to the pot and saute for 5-10 minutes or until soft. It helps if you cover the pot and cook on gentle heat.

Add the flour, paprika, savory and oregano and stir well. Add a little water to make a thick sauce and stop the flour sticking. Here you need to work quick. Return the chicken back in the pot, add the frozen peas and cover with water about 1 inch on top of everything. Season with salt and pepper and bring to the boil. Cover the pot and cook on a gentle heat for 30 minutes or until the chicken is ready.

Sprinkle with chopped parsley and serve with warm bread.In Bulgaria, this dish is often served with a spoon of yoghurt on top. It might sound strange, but it really works. Try it and let me know what you think. ­čśë

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