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Chicken with Peas and Carrots

Chicken with peas and carrots
Cooking Method
  • 1 chicken leg
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 350 grams frozen peas
  • 1 tablespoon salt
  • 1/2 tablespoon pepper
  • 0.5/4 tablespoons turmeric
  • 0.5/4 tablespoons carry
  • 0.5/5 tablespoons ginger
  • sprinkle of rosemary
  • sprinkle of paprika
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • 3 tablespoons dill
  • 3 cups water
  1. Cut the onion, the garlic, the carrots and the dill in small pieces. Use a pot (heat on 7) put inside the butter and the oil. Now put in the chicken leg and cook for 10 minutes will brown little bit then add the onions and the garlic. Add 3 cups of water and put the carrots, the peeper, the salt, the tomato paste, the dill, paprika, carry, ginger, carry, turmeric, rosemarry. Cook for about an hour, you lower heat on 5. Before food is ready if there is more water raise the heat on 7, we don't want food to be watery.