Cooked Peas & Carrots with Chicken in Tomato Sauce

Published by Bat-El at June 1, 2018

Ingredients

1 bag of frozen peas and carrots (or just peas and you can add the carrots yourself depending on what you find)
4-6 chicken thighs
1 big onion, chopped
1 celery stalk, chopped
Salt pepper to taste
1 Tbsp paprika
½ tsp turmeric
1 big Tbsp tomato paste (bpa free, no salt added)
Water to cover

Peas and carrots cooked in tomato sauce. This dish reminds me so much of my childhood! Peas and carrots are one of those things that my mom would often make on Fridays. As kids, we knew that when we came from school we would have a warm pot of this goodness along with some yummy white basmati rice waiting for us for lunch. She would usually make it with beef or chicken, which is the original Moroccan/ Israeli way. It is so delicious that it could even be something that goes for the high holidays. Really simple yet really delicious. This version is the one with the chicken. And the best part is that it is really easy to make!

Instructions

1). Place the peas and carrots in a pot along with the onion, celery, tomato paste, and water until peas are just about covered. Arrange the chicken on top.

2). Add the spices salt, pepper, turmeric, paprika, bring to a boil, mix cover and reduce the heat to low and cook for about an hour to an hour and a half until the peas and the carrots are really soft and the sauce is reach and flavorful check for salt and pepper serve with white basmati rice.