Buttered Chicken Stew With Sitcharo

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A pack of fresh sitcharo (snowpeas) peeped hello from a stack of veggies in the ref recently. Ahh, I knew it was time for some reunion with one of my most favorite ingredients. I usually use this for my stir-fried sirloin tips. There’s something about sitcharo that perks up the main meat.

And, to couple it with the powerhouse triumvirate  of chicken, tomatoes and butter, come on! As Julia Child once said, “You can’t have enough of the butter!”.

Okay to do this, you will need:

2 whole breast halves with wings

2 cups sitcharo, cleaned and trimmed

1/4 cup butter

6 medium-sized tomatoes, diced

1 medium-sized onion

4 cloves of garlic, minced

salt and pepper to taste

oil

1 tsp dried basil for garnishing

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In a skillet, saute onion, garlic and tomatoes. Add seasoned chicken. Simmer on slow-medium heat until chicken is tender and tomatoes almost liquid in consistency.

It may be necessary to add water when necessary until chicken is tender enough.

Once chicken is cooked and sauce is reduced to half, add butter and sitcharo. Simmer some more for another three minutes or until sitcharo is half-cooked.

Sprinkle with dried basil. Serve warm.

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