Chicken, peas and mushrooms in sour cream

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1 whole chicken, about 1.2 kg. in weight
salt and pepper
2 onions, roughly chopped
1/2 c. of butter
1 c. of sweet peas
2 c. of halved straw mushrooms
2 c. of sour cream

Cooking procedure :

Chop the chicken into serving size pieces (as for fried chicken or adobo). Place in a large glass or ceramic bowl and season with salt and pepper. Cover and chill for about an hour.

Heat the butter in a large saucepan. When hot, lightly brown the chicken pieces, a few at a time if necessary. When the last batch of chicken has been browned, return all the chicken pieces to the saucepan and add the chopped onions. Cook, stirring, until the onions are soft. Pour in about a cup of water (chicken broth would be better) and bring to a boil. Lower the heat, cover and simmer for about 25 minutes. Don’t be tempted to add more than a cup of water; the chicken will expel its own water as it simmers.

When the chicken is done (there would be very little liquid by this time), add the halved mushrooms and sweet peas. Pour in the sour cream and add more salt and pepper if necessary. Simmer for another five minutes.

Transfer to a shallow serving bowl and sprinkle with chopped parsley.

Serve hot.

Note: The dish is even better after chilling and reheating.

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June 19, 2005  Print This Post   
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Comments

10 Responses to “Chicken, peas and mushrooms in sour cream”
  1. Lilly says:
    December 29, 2005 at 3:43 am

    Hi Connie – I love your blog! Thanks for sharing all your wonderful recipes. This was a hit among my family members and will surely become a weekly staple.

    Reply
  2. Connie says:
    December 29, 2005 at 5:26 pm

    That’s great, Lilly! My family loves this dish too. :)

    Reply
  3. jasmin says:
    January 3, 2006 at 12:37 am

    why stir the chicken first than the onion? shouldn’t it be the onion first?

    Reply
  4. Connie says:
    January 3, 2006 at 2:15 am

    Because the onion will burn before the chicken is cooked. Besides, this isn’t guisado.

    Reply
  5. nixonne says:
    January 4, 2006 at 12:07 am

    Ola! I was just looking for another chicken recipe but instead I got a whole lot more from pinoycook.com. This chicken peas and mushroom with sour cream is sooooo delishhh but instead of adding salt, I used grated parmesian and served it on top of flat pasta! Mabuhey!

    Reply
  6. Connie says:
    January 4, 2006 at 2:26 pm

    Hi Nixonne. Parmesan sounds good. Gotta try that. :)

    Oh, and it’s pinoycook.net, just so you don’t get lost on your way back here. :lol:

    Reply
  7. jean zacate says:
    February 15, 2007 at 5:38 pm

    :smile:

    hi po muzta?ang galing naman nitong site na eto hehehe astig talaga un mga recipes nakatulong ito sa relation ng family ko and higit sa lahat sa project namin, ui…ate pa favor naman kung ok lng po na paki send naman po yung story kung paano nyo ito ginawa and ung real name nyo po pls……pls…. pati po ung san po keong lugar galing/nakatira and kung anu pong sustansya meron yung recipe na chicken peas and mushrooms in sour cream :grin: pls.. pls… po thanks and more power God bless

    Reply
  8. len says:
    September 1, 2007 at 9:53 pm

    Hi Conie, ur blog is really great! Now my flatmates really appreciate my new menus they are saying that i am cooking like a professional!

    Thanks to u…Keep it up!

    Reply
  9. dee says:
    September 19, 2007 at 5:40 pm

    Hello Ate Connie,
    where do i get sour cream? is it liquid or powdered? haha sorry.. im just starting to learn.. i really love ur site.. thanks again.

    Reply
  10. Connie says:
    September 19, 2007 at 6:37 pm

    dee, you’ll find it with the yogurt in the supermarket.

    Reply
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