Monday, February 27, 2012

Creamed Potato and Pea Stew

I used to work at a diner in Idaho and they occasionally served creamed potatoes and peas. And they where so good. In my vain attempts to recreate them I have made some pretty tasty dishes, though none have been quite the same as the ones from Rexburg. I decided to add some cooked shredded chicken to make it a complete meal, a complete meal I might add, that everyone loved. 
3 large boneless skinless chicken breasts
1 (8 oz.) cream cheese, softened
2 1/2 lb. red potatoes, cut into 1 inch cubes
2 - 3 c. frozen peas
2 - 4 chicken bouillon cubes
Freshly Cracked Black Pepper
1/4 tsp. granulated garlic
1/2 c. flour, mixed with enough water to make a thin paste
Bring a large pot of water to a boil. Put the chicken breasts in the boiling water and cook until the meat is cooked throughout, about 25 - 30 minutes. Remove the chicken and set aside. When cool enough to handle, shred the chicken. Simmer the water down until it is reduced slightly. Add 2 - 4 chicken bouillon cubes (to taste). 

Which together the cream cheese and some of the liquid until smooth. Set aside. Add the potatoes, pepper, and garlic to the boiling water and simmer until tender. When the potatoes are cooked add the frozen peas and simmer until the liquid is heated throughout. Add the cream cheese mix and the flour paste and cook, stirring until thickened. Stir in the shredded chicken and heat through. Taste the sauce and check for seasoning adding more chicken bouillon, salt, pepper, or garlic as needed. I seasoned my plate with my favorite Mortons Nature Seasons.

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