500 g chicken breasts
800 ml canned peas (a large tin or two small)
1 tbsp paprika
1 heaped tsp tomato concentrate or puree
1 cube chicken broth
spices of your choice
1 tbsp flour optional
In this recipe emphasis is speed. For this I recommend: wok or other large deep skillet; gas stove or other strong; cut as thinner products. Chicken rinse with cold water, cut into slices / chunks and throw into preheated oil. Onion and carrot finely chopped (or grater chopper are a good option) and add to the meat. Burke stew - at least 5 minutes. Add red pepper - very, about 1 tbsp Pour entire peas with water. Put the broth and tomato concentrate, about 1 heaped tsp counterfeiting, I put mint or mint and tarragon, and black or white pepper. Cover with the lid and leave to boil. Then the Clock 2-3 minutes (until arrange the table) and if (like me) do not add flour done. Otherwise fuzzy 1 tbsp flour or starch in cold water, add and wait another minute. Another option is to meet the pan before Julien be rolled in starch - it is in Chinese dishes if you add sodium glutamate and soy sauce will get a different Chinese version of the traditional Bulgarian dish. So for 10 minutes you have a real meal, tasty and rich in egg white, without much mess. * The same can experiment with canned green beans.