How to make
Leave the chicken to defrost at room temperature for a few hours.
Cut the washed, cleaned and already defrosted hen into portions and boil it in about 8-9 cups of water in a pot, until the meat softens. The time for cooking the meat depends on the weight of the hen and the pot in which you cook it. It's cooked faster in a pressure cooker.
In a deep pan, heat the oil and fry the finely chopped onion, the chopped celery stalks and stew them for 5 minutes under the lid.
Add the peeled and diced carrots and stew them for another 5 minutes. Add the frozen peas to the vegetables, mix well and close the lid again.
After about 10 minutes, add paprika, black pepper, coriander seeds and allspice. Pour the contents of the pan into the pot with the cooked hen and leave it to simmer over low heat for another 20 minutes.
When the stew is ready, add as much salt as you like and sprinkle with the finely chopped parsley and crushed dried hot peppers.
The dish is served hot and goes perfectly with a well-chilled glass of white wine.
The hen stew with peas and carrots is very tasty.
