Cooking Instructions
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Step 1
In a large pot over medium heat, add
Boneless, Skinless Chicken Thighs (8)
in batches. Cook for about 2 minutes on each side, or until lightly browned. You don't need to cook it all the way through. Set aside.
Step 2
Into the same pot, add
Onion (1)
,
Garlic (1 tsp)
, and
Lemon Juice (2 Tbsp)
. Cook, stirring occasionally, for 2-3 minutes, until the onions start to soften.
Step 3
Add the chicken back to the pot, along with the
Carrots (3)
,
Baby Potatoes (8)
, and
Chicken Stock (4 cups)
. Season with
Freshly Ground Black Pepper (to taste)
.
Step 4
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
Step 5
Add
Frozen Green Peas (2 cups)
and stir through. Cover and simmer for another 5-10 minutes, or until the chicken is cooked through and the vegetables are tender.
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