Pea puree with chicken and vegetables
Composition / ingredients
8
servings:
Cooking method
1. Rinse the peas with water. If the cereal is old, then you can soak the peas in cold water overnight.
If the room is warm, it is better to put it in the refrigerator so as not to sour.
2. Lubricate the bottom of the bowl with oil and spread the washed peas, chicken and vegetables. Salt to taste and add dry spices.
Fill with water and put on for 2 hours, cook in the "quenching" mode.
3. Transfer to another pan and chop, you can use a blender or just a pusher.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Dried green peas, boiled whole - 340 kcal/100g
- Crushed raw peas without seed coating - 348 kcal/100g
- Crushed boiled peas - 115 kcal/100g
- Turkish peas, dried, uncooked - 360 kcal/100g
- Dried, uncooked cow peas - 343 kcal/100g
- Dried boiled cow peas - 76 kcal/100g
- Dried peas - 322 kcal/100g
- Peas - 298 kcal/100g
- Garlic - 143 kcal/100g
- Water - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
