Sweet Peas Sauce Cream with Chicken or Vegetarian
Our family's favorite sweet peas dish. Quick, easy, healthy, and delicious.
Our family's favorite sweet peas dish. Quick, easy, healthy, and delicious.
- 1/2 cup water
- 1/2 cup sour cream
- 3 tbs olive oil (light flavor) you can also use vegetable oil
- 1/2 cup yellow onion (or white) (1 medium onion chopped)
- 1/2 cup carrot (sliced, small pieces)
- 1 pound chicken you can use breast, wings or legs.
- 2 cans (15 oz) sweet peas if you have fresh peas, or frozen, is also great
- 2 tbs consume de pollo (caribbean seasoning). in europe i used vegeta.
- 1 tbs all purpose flour
- 1 tbs brown sugar (white is also good)
- Carbohydrate 31.2968827172495 g
- Cholesterol 77.6892555075828 mg
- Fat 25.9075610542431 g
- Fiber 7.15831326281823 g
- Protein 25.2621760700301 g
- Saturated Fat 7.14869205201118 g
- Serving Size 1 1 Serving (353g)
- Sodium 1932.0453101127 mg
- Sugar 24.1385694544313 g
- Trans Fat 2.06651898184479 g
- Calories 450 calories
Step-by-step
- Sweat the onion with Olive Oil and carrots. (about 2-3 minutes, medium flame)
- Add chicken and caramelize it (about 7 minutes)
- Add Sweet Peas, the sugar and consume de pollo, water. Stir gently. Cover and leave medium flame 5-7 minutes.
- Combine Sour Cream with flower and add in your sweet peas. Small flame, 3-4 minutes, stir to not burn. You need to have the consistency of a cream. If is too thin, add a little bit more flower.
- Keep in mind if you want to make a sauce ticker, you need to add flower combined with COLD water and mix well to avoid flower bubbles.
- Enjoy!
Balancing moisture levels across different batch sizes remains the primary challenge when scaling pan sauces containing dairy and starches. Multiplying quantities requires careful attention to surface area, because a standard skillet quickly becomes overcrowded and traps steam instead of allowing proper caramelization on the protein. Adapting this preparation for larger groups means working in sequential batches rather than doubling the volume in a single pan, ensuring the aromatics sweat correctly without releasing excess water.
- Pan capacity dictates batch size; use a wide 12-inch heavy-bottomed skillet to maintain adequate contact between the chicken and the heating surface during the seven-minute caramelization phase.
- Whisking the all-purpose flour directly into cold water prior to dairy incorporation prevents lumping, maintaining a smooth emulsion when interacting with the heat.
- Sour cream breaks down under aggressive boiling, so reduce the burner to a low flame and maintain a gentle simmer for three to four minutes to achieve the targeted coating consistency.
- Substitute light olive oil with avocado oil at a one-to-one ratio if higher heat searing is required during the initial poultry browning stage.
Proper reduction relies on steady heat transfer rather than high temperatures that scorch dairy solids. Monitoring the viscosity visually ensures the sauce adequately coats the back of a spoon before removal from the burner.
