Four- five times a week I eat poultry, mainly chicken.
To keep diversity in front of my eyes I rotate different vegetable side dishes with the meat.
This time I prepared green peas with baby carrots.
In this recipe I used tinned peas except the onions.
You can use fresh peas and baby carrots if you like.
- 1 tablespoons butter
- 6 pearl onions, peeled and halved or quartered
- 4 – 5 cm chorizo slices,
- 1 tin green peas
- 1 tin baby carrots
- 1/4 cup/60 ml chicken stock
- Salt and freshly ground pepper
- 1 bib lettuce, cored and sliced
Melt the butter and fry the chorizo slightly.
Add the chopped onion, the onion sections the chopped garlic and fry on medium heat a for a few minutes.
Add the shredded lettuce and stir fry until wilted.
Finally add the drained peas.
Season with a crumbled chicken bouillon cube, salt and black pepper, red chili flakes.
Add a little water the pea if it’s too dry.
It’s ready in a few minutes.
Enjoy with grilled chicken breast of chicken a la Milanese.
Or with grilled halloumi cheese.
Another good alternative is poached salmon.