Traditional recipes

Peas with chicken and dumplings

Peas with chicken and dumplings

Peel the onion and carrot. Cut the onion into cubes and slice the carrot. Heat in hot oil until softened, stirring occasionally. Wash and clean the meat, then fry a little with the vegetables. Add enough water to cover the meat and simmer for about 20 minutes.

Meanwhile, the dumplings are being prepared. Boil 3 l of salted water. Beat eggs with a pinch of salt, add flour and mix until smooth. The dough should not be too hard. When the water boils, break it with a wet spoon into thin dumplings (they will double in volume) and throw them into the water. Bring to the boil until all rise to the surface, then remove with a whisk and allow to drain.

Add the peas and dumplings to the food, season with salt and pepper, and after boiling for a few minutes, add the tomato sauce. Let it boil for a few more minutes and then it's ready.


Ingredients Pea dish with chicken

500 gr chicken (I put boneless thighs)
1 canned pea of ​​800 gr
1 onion
1 pepper
2 tablespoons grated flour
250 ml water
1 can of tomatoes of 400 gr
little dill
salt pepper

Preparation Pea dish with chicken

  1. I cut the boned thighs into 2-3 pieces. I put them in a little oil (2-3 tablespoons), I seasoned them with salt and pepper, I drained a little water and I let them simmer over medium heat, with a lid, for about 30 minutes. When the meat is completely done, I took it out of the pot.
  2. In its place I added chopped onion and pepper, a little salt and let it fry until the vegetables softened well. If necessary, add a little more water.
  3. I added flour, mixed well and then I started to add water, like mayonnaise, always stirring, until I got a white sauce.
  4. I added the canned tomatoes crushed with a fork and pepper and left everything to boil with the lid on for 10 minutes. Season the salt and pepper sauce.
  5. I put the meat in the sauce obtained, then the drained peas and chopped dill. I put out the fire, put the lid on the pot and let it sit for 10 minutes to combine the flavors.

6. Pea dish with chicken


Pea soup with flour dumplings & # 8211 Transylvanian recipe

Pea soup with flour dumplings & # 8211 Transylvanian recipe. How to make chicken soup with peas and dumplings or nokedli, Nockerli? A simple and tasty soup. Pea recipes. Chicken soup recipes. Recipes for dumplings with flour.

This pea soup with dumplings and chicken is a classic of Transylvanian cuisine. A soup of my childhood (from Cluj, Sibiu and Arad). It is made in summer, with fresh peas and chicken entrails (hearts, pipettes, bones, wing heads, chest carcasses). In the off-season it is made with frozen or canned peas. The dumplings are made of flour (like paprika) but smaller in size (like thicker rags). In our country they are called Nockerli or nokedli. See here how they are made.

At the end, the soup is sprinkled with freshly chopped dill and served with sour cream. A cheerful and colorful soup, especially tasty. I didn't have pipettes and hearts at hand, so I used 3 chestnuts. I also mentioned that I always put pieces of meat or bones in the freezer that & # 8222 fall & # 8221 from other dishes & # 8211 that's why! The bones give an intense and pleasant taste to any soup and it's a shame to throw them away. What can I say about how quickly this soup is prepared? In 40-45 minutes it is ready. If hearts and pipettes are used, their cooking time is a little longer (it can be shortened by cutting them into smaller pieces).

In Transylvania and Banat we also make chicken paprika with peas and dumplings & # 8211 see here. It is delicious!

From the quantities below it results approx. 8-10 servings of pea soup with dumplings.


PEA MEAT WITH CHICKEN FLESH

If you want a quick and tasty lunch, I highly recommend the pea recipe with chicken legs. All you need is a few ingredients that cook in the blink of an eye, and if you give up meat, you can definitely get a very consistent meal for one of the fasting days.

ingredients:

  • 400 gr. frozen peas
  • 1 onion
  • ½ carrot
  • 2 cloves of garlic
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 tablespoon flour
  • 1 dill connection
  • 2 chicken legs
  • salt and pepper to taste

I had two whole thighs from a chicken in the freezer, which I often use when I want a tasty dumpling soup. Cut them in half so that you can enjoy both the top and the bottom and fry them with a little salt and pepper in a saucepan with a lid.

Separately, I use another pan in which I fry the onion with the carrot in a little coriander-flavored sunflower oil.

When they have softened enough, add the tomato paste, mix a little and leave them on the fire for about 2 minutes.

I add the frozen peas and a liter of water then leave the food under the lid for almost half an hour. Looks like I was lucky to have a good pea that boiled pretty quickly. And it smells so good! I can't wait for the new pea to appear on the market for its unmistakable taste.

I crush the garlic with a knife, cut it into small pieces and add it over the peas, put the bay leaf, then prepare a spoonful of flour which I dissolve in a cup of cold water. I turn it over in the food, stirring vigorously until the sauce binds a little, I add the ready-fried thighs, season with salt and pepper, after which I leave the food on low heat for about 5 minutes.

I have always thought that a pea dish is not perfect if it is not complemented by a dill.


Pea dish with chicken

I did it for my son, it turned out excellent. Today or tomorrow I do it again, I read the recipe to make sure I didn't forget the ingredients and how to prepare it.
Ah, yesterday I cooked the pipote stew again! :) Every time I have the impression that it turns out even better! What's more, I become a super cook, with your recipe page! Thanks.

With pleasure! So we are both on the right track - and I do the same, I sometimes reread my recipes, to make sure I'm not wrong :) I hope you stay true to my recipes even after you become a mega cook :)

I would add something, quite important, valid not only for peas but also for. lentils, beans. They are boiled over low heat, otherwise the grains harden, even peel and the food loses its appearance and flavor.

Interestingly, I did not know that this is why peas are sometimes peeled. Thank you for the tip.

Hi, I want to make this dish and I wanted to ask how much water should be put to boil the peas? I am a novice, I have no ink experience in gastronomy: p

Hi, it means you hit the right culinary blog! :) Most of my recipes are only good for the inexperienced. You need to put enough water in the food to cover the peas. But be careful not to fool you :) - peas tend to float.

Try to add a red bell pepper, it will change its color and give it a special flavor :)

I'm sure I'll try it next time, looking at the pictures of the recipe I realize that pea food would not spoil a drop of color at all :)

Thanks for the recipes. Today I cooked peas according to this recipe. I am pleasantly surprised to notice that every time I look for a recipe, the easiest to understand, with the best explanations and images I find it on this site :). A nice evening. Lydia

With pleasure, Lydia! I hope that, every time you look for a recipe, you will find it on my site and, of course, it will meet all the features listed above. Although, I must admit, this pea dish with chicken deserves (and must!) Have a much more attractive image :) I wish you a beautiful evening!

Hello ,
a suggestion I received from a & quottanti cook & quot
to change the flour sauce with 1-2 diced potatoes and which are added with the peas.
the effect is similar and much healthier.
now I try this idea and come back with mentions after.
crystal

Hello, Cristi! She knew well & quottanti cook & quot, I also sometimes make pea food with potatoes. I use them more when I don't have chicken or to "multiply" the food, for the time being my stomach is still "quottine" to absolutely anything. And yes, pea food with potatoes is very tasty and worth a try.

Hi, Robert. I would have a question: why should I avoid rehydrated peas? Thanks also for the answer (which I am sure I will receive, as soon as I noticed that you are), and for the recipes posted, which make my stay in the kitchen much more pleasant and give me the feeling that I know how to cook :). Nina

Hi, Nina. Rehydrated peas are dehydrated peas to keep for a long time and which, according to who knows how long, has been kept in water to become apparently normal peas again :) And it is absolutely impossible that, after such a process, not to remain hard grains (not sufficiently hydrated). I don't know if I explained 100% correctly, I admit that I'm not a great pea specialist, so anyone who knows better can correct / complete me. I understand you, although I still consider myself a beginner in cooking, I noticed that my culinary blog manages to give me the same feeling :)

Superb blog in any case, I have been working in the field for 8 years, and I can say that the food came out tasty. only I'm not here, everything is "bloated" to excess, and I have to season hard to cover, the taste of "paper" for peas and vegetables. I have been in Norway for some time, and it is very difficult for me to get used to the food.

If you only cook for Norwegians, then you shouldn't bother to cover the & quothartie & quot taste of vegetables, they are used to it and I think it should be :) The downside is that you have to eat that food too , so you will have to season in abundance, until you get used to it, you can find some more "friendly" assortments to taste.

Hi, Robert!
The other day I also cooked the pea dish with chicken. I adapted your recipe a bit, I used already boned chicken legs (it comes out tasty and so, because I only used the juice in which the meat was boiled) and I added half a bell pepper (red, obviously. I just like it). red color: D), finely chopped.
But it didn't work out. Why this? Because I did not follow your advice to use frozen peas, I used canned peas instead. I boiled the peas for 2 hours. and there were still a few uncooked, hard grains. I learned my mind, so I will never use peas in a jar again.
Otherwise, it turned out very tasty. Thanks for the recipe! :)
Today I will cook soup with dumplings (also a little adapted, of course ... in the sense that I make dumplings from 2 eggs and about 6-8 tablespoons of semolina)

Hi, Gabriela! And I often suffer from this, I do not give enough importance to the advice received. until I feel it on my skin :) With frozen peas I would have said that it is impossible to go wrong, but I was quite dissatisfied with one bought about two months ago (it was produced by a company that I had tried in many recipes). But with rehydrated peas you will most likely have problems every time :) In general, I noticed that this is in the box, not in the jar. However, it does not necessarily matter if it is in a jar or box, it is important not to write anywhere on the label the word & quot; hydrated & quot. Pea in a jar can be preserved otherwise, it is not necessarily rehydrated. Speaking of jar / box, I like canned peas because I don't have to take care of the jar anymore: D


Pea stew with chicken breast and flour dumplings

The recipe for pea stew is very versatile. Instead of chicken you can use pork or beef. You can also give up meat if you fast.

Ingredients

1 tablespoon sunflower oil

a little sunflower oil

Method of preparation

  • Chop the chicken pipette into small pieces. Add salt, pepper and paprika to taste. I used less chicken because I only prepared 2 servings.
  • Heat the sunflower oil in a deeper pot. Put the chicken breast pieces over the hot oil and fry them for about 7 minutes. Stir occasionally and turn to fry on all sides.
  • Meanwhile, chop the onion scales.
  • When the chicken pipette has browned, place the onion on top of it. Season with salt and pepper. Stir and put a lid on the pot. Fry for about 5 minutes until the onion becomes glassy.
  • Chop the carrot. I like to chop it into rounds when I add it to the pea stew with chicken breast. You can chop it according to your preference.
  • When the onion is fried, add the carrot and leave for another 2 minutes.
  • Meanwhile, wash the peas, then add it to the pot.
  • Put enough water to cover the peas. Let the stew boil with the lid on.
  • While the peas are boiling, prepare the dough for the flour dumplings.
  • Separate the egg white from the yolk. Add a little salt over the egg whites and beat it with a fork.
  • Put the yolk over the egg whites and continue to froth.
  • Gradually add the flour and mix with a fork until the dough becomes smooth. You can then put the oil.
  • Bring the peas to a boil, then place the dumplings in the pot. With a teaspoon preheated in the stew, form flour dumplings and put them in the pea stew. Lower the heat and let them boil together with the peas.
  • I like to keep the peas green and crispy, so I only cook it for 10 minutes. If you want a more traditional version, you can cook the peas a little longer. The flour dumplings came to the surface, a sign that they are also cooked.

Useful advice

Usually, for pea stew with chicken breast and flour dumplings, I like to use frozen peas. However, you can also use fresh peas, especially if it is summer and it is on the market.

But be careful not to keep the peas fresh for more than 24 to 36 hours! It is a very perishable vegetable.

You can also use canned peas. I usually avoid it.

Pea stew with chicken breast and flour dumplings is ready! Welcome to the table. Have a good appetite!


Pea soup with dumplings

This pea dumpling with semolina dumplings is the simplest and fastest recipe I've ever made, just in case you don't have to unwrap the peas in their shells. It is ready in less than half an hour and is probably one of the most appreciated by Romanians.

Fine, fragrant and with dumplings is exactly what we need during this period to warm up. The ingredients are simple, vegetables, eggs, semolina and flour and the soup is almost ready.

I grew up with her, and I think my family did it at least once a week during the season and quite often in the off-season. I had only one freezer, in which I had to keep all the meat, eggplant, fruits but also vegetables, including peas.

It was still in the pre-cooked jar, but it didn't have that summer taste, as if it had been picked then. And when I sit and think that our parents grew up with simple and tasty food at the same time, and today we no longer know how to pretend that we no longer have ideas for cooking.

I think it's been a few years since I've done it, but today it's his turn, so stay tuned for the list of ingredients, but also for the simple way of preparation.

For other different recipes with or without meat or fasting dishes and much more, find in the snacks section, click here or click on the photo.

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  • 1 medium yellow onion
  • 1 suitable carrot
  • 1 suitable parsnip
  • 50 ml vegetable oil
  • 500 g frozen or fresh green peas
  • 2 eggs
  • 2 tablespoons wheat semolina
  • 2 tablespoons white flour type 000
  • Salt and pepper
  • Optional dill

Method of preparation:

For starters, put the eggs with the flour and semolina in a bowl and mix well. Let's put it aside.

We clean the onions and vegetables, we wash them.

Finely chop the onions, the larger cubes and fry them in oil for 5 minutes.


Add 2 liters of water, peas

and when it starts to boil we pour the composition of dumplings on a plate and break them with a spoon directly into the soup.

After breaking all the dumplings, reduce the heat to a minimum, just enough to boil easily, just like in chicken soup with semolina dumplings and cook for about 10 minutes. Enough time for the peas, vegetables and dumplings to be cooked.

If we have chosen to make it with dill, we chop it and we are ready to serve. Good job and good appetite!


Pea dish with pork, chicken or beef

Pea dish with pork, chicken or beef. Recipe for fresh, frozen or canned green peas. A Transylvanian meat dish recipe with green peas and sauce. Meat paprika with peas and flour dumplings. How is pea food made like grandma's?

I often eat meat peas, both in summer (with fresh green peas) and in winter, with the frozen one. I don't use canned peas much except at beef salad (see beef recipe here). I don't like its washed-out color and its specific taste doesn't suit my cooked food. It is already boiled and it would mean boiling it.

This pea with meat recipe is an old one from my grandmother. She did it sometimes with pork, sometimes with chicken or beef (veal). Of course, the cooking times differ depending on the type of meat, the rest of the recipe steps remaining the same. In the good Transylvanian or Banat style, for this type of food with sauce we often make small flour dumplings, just like paprika. You can also combine this dish with mashed potatoes, natural potatoes, plain pasta or boiled rice, but also with slices of fresh bread.

And the spices used to eat peas with meat are similar to those of chicken paprika: salt, pepper and paprika. In our family, no tomato juice or broth is added to this food, but no one prevents you from doing it. I really don't feel the need for something sour in this sweet, extremely pleasant context.

Instead, some acidity comes at the end of the cream used to serve this classic dish. And let's not forget the final freshness given by the chopped green dill with which I sprinkle this food. Dreamlike!

In summer, it's nice to see fresh green peas appear on the market, with tender and sweet berries. A madness! From it I make primarily sauteed peas with butter and dill, simple, delicate and good & # 8211 see the recipe here.

From the quantities below it results approx. 4-5 servings of peas with pork, chicken or beef.