Chicken With Peas
|Broiler fryer chicken||9 Pound, cut into pieces (3 In Number, 3 Ounce Each)|
|Lime juice||1 Tablespoon|
|Freshly ground pepper||To Taste|
|Soybean oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Dried thyme||1 Teaspoon|
|Green hot pepper/3 dried italian pepper pods||1|
|Chicken stock||2 Cup (32 tbs)|
|Fresh green peas||3 Pound, shelled|
Season chicken with lime juice, salt, and pepper.
Heat oil in a Dutch oven and saute the chicken pieces until golden brown on all sides.
In a mortar, pound to a paste the shallot and garlic.
Add seasoning paste, thyme, green hot pepper, 1 cup stock, and peas to the chicken.
Reduce heat and simmer 25 minutes, or until chicken and peas are tender.
Remove chicken, peas, and hot pepper to a heated platter and keep hot.
Add remaining stock to Dutch oven; bring to a boil.
Mix butter and cornstarch and add to stock.
Stir until sauce is slightly thicker.
Add salt and pepper, if desired.
Garnish chicken with chopped parsley and serve sauce in a sauceboat.