Stew Chicken with Peas and Carrots

Stewed Chicken with peas and carrots is yet another chicken recipe with deep and rich flavors. Serve over rice, pasta, potatoes. If you don't have a clue what you're going to make for dinner but have the basics in your pantry, this may be the recipe for you.

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Prep Time: 5

Cook Time: 35

Total Time: 40

Course: Dinner

Cuisine: American

Diet: Gluten Free

Keyword: Stew Chicken

Servings: servings

Calories:

Author: Love of Yum Team

Ingredients

1 tbsp extra virgin olive oil
7 chicken thighs , skin-on, bone-in
1 onion , cut in half and sliced
¼ cup green peas , frozen
2 medium carrots , peeled and cut in ⅓
2 tbsp garlic , minced
t tsp cumin , ground
1 tsp turmeric , ground
2 tbsp tomato paste
1 sprig fresh thyme
Kosher salt , to taste
black pepper , to taste
cayenne pepper , to taste (optional)

Instructions

Rinse chicken thighs and place in a large bowl. Season with salt, pepper, cumin, turmeric, and cayenne pepper and mix. Make sure all the pieces are covered.
Preheat the oven to 350 degrees
Add olive oil in a large cast iron skillet, on medium heat with onions and garlic. Sauté onions and garlic for 3-4 minutes then add fresh thyme. Then add chicken, skin side down for about 5 minutes then and flips. Add carrots and tomato paste (add to different space between the chicken in the pan)
Then put the cast iron skillet in the oven for 35 minutes, until the chicken is cooked (insert meat thermometer into the thickest part of the chicken to ensure that the temperature is 165ºF before taking it out of the oven).
In the last five minute, add peas. Remove the cast iron skillet from the oven.

Notes

Serve with rice, cauliflower rice or your favorite pasta.

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