While shopping in TESCO I found a Petite pois and baby carrots jar on the shelf.
I imagined a side dish made of it with a little smokey chorizo in a silky sour cream sauce.
I didn’t think twice I put it into my basket.
Peas are excellent source of protein hence could be a good accompaniment with grilled chicken breast of chicken á la Milanese.
Just to keep diversity alive.
A perfect side dish to grilled chicken breast escalopes.
Here’s the recipe.
1 can petit pois and baby carrots
4-5 cm smoked chorizo sliced and diced
1 tbsp chopped onion
1 tbsp chopped garlic
1 tbsp olive oil
Red chili flakes
1 tsp corn flour
3 tbsp sour cream
3 tbsp water
Salt and black pepper
Fried egg to garnish
On a little olive oil fry the diced chorizo.
Add chopped onion and garlic, fry.
Add red chili flakes and the peas and carrots.
Fry for a minute or so. Season with salt and black pepper.
Mix the sour cream and water and the corn flour and stir into the pan.
Remove the pan from the heat and stir until it becomes thick.
Add a little water if it becomes thick, the curdled sauce is not nice esthetically.
Serve and enjoy!