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Rosa Yahnee with Peas

Virginia's Lebanese Yakhnee — braised chicken and baby peas in a spiced tomato broth — serves 4–6

Section
Main Dishes — Chicken
Yield
4–6 servings

Ingredients

  • 1 whole chicken (boiled and broken into pieces)
  • 2 Tbsp butter
  • 1 bag frozen baby peas
  • 4 small onions, thinly sliced
  • ¾ tsp Syrian spice
  • ½ tsp salt
  • 4 cups chicken broth
  • 1 (12 oz) can tomato paste
  • 2 cans water

Directions

  1. In a large pot, melt butter over medium heat. Add thinly sliced onions with Syrian spice and salt. Sauté until limp.
  2. Add 4 cups chicken broth, tomato paste, and 2 cans of water. Let simmer.
  3. Add chicken pieces and peas. Continue to simmer until everything is heated through and flavors meld.