in Portugal

Frango with ervilhas

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Ingredients for 4 servings:

  • 1 chicken
  • 2 onions
  • 500 g peas, young
  • Parsley
  • salt and pepper
  • lard

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Chicken with young green peas

Divide the chicken into six pieces. Sauté the finely chopped onions in lard until golden brown, then remove. Add the chicken pieces and brown them. Add a little hot water, a few parsley sprigs, and season with salt and pepper. Cover and simmer. Remove the parsley, add the peas, and top up with more boiling water if necessary. Simmer with the lid on until the chicken and peas are tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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