Romanian Pea and Chicken Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 -6 servngs
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Calories
342 kcal
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Course
Main Course
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Cuisine
Romanian
Romanian Pea and Chicken Stew
Description
Romanian Pea and Chicken Stew uses basic ingredients like sunflower oil, onion, tomato paste, frozen peas, chicken breast, and chicken stock to build a hearty dish. The onion is sautéed until translucent, and tomato paste is briefly cooked to develop flavor. Frozen peas are added and simmered just long enough to cook through. Tender chunks of chicken breast are incorporated towards the end to avoid overcooking.
The option to thicken the sauce with a cornstarch slurry allows adjusting consistency to preference. Dill adds a fresh herbal note typical in Eastern European cuisine, while seasoning balances the flavors. The preparation is straightforward but yields a satisfying stew with a creamy pea texture and juicy chicken pieces.
The stew pairs easily with rustic bread or mashed potatoes and can be served hot for a comforting meal. Leftover chicken or turkey can substitute fresh chicken breast, and roasted or pan-fried chicken drumsticks are also suitable to accompany the pea base. This flexibility makes the dish practical for using leftovers and versatile meal planning.
Ingredients
- 1 tablespoon sunflower oil
- 1 onion
- 1 tomato paste very heaped tablespoon
- 2.2 lbs peas frozen
- 2½ to 3 ¼ cups chicken stock (650 to 700 ml) to barely cover the peas in the pot
- 1 lb chicken breast Note
- 2 teaspoons cornstarch optional for a thicker sauce
- dill fresh or 2-3 tablespoons chopped frozen dill
- sea salt to taste, fine
- black pepper to taste, fine
Instructions
- Saute: Heat the oil in a pot. Chop the onion finely and cook until translucent, about 3-4 minutes, stirring. Add the tomato paste and stir for 1 minute. Add the frozen peas, cover barely with chicken stock, and bring to a boil. Cook for about 10 minutes.1 tablespoon sunflower oil + 1 onion + 1 very heaped tablespoon tomato paste + 2.2 lbs frozen peas/ 1 kg + 2½ to 3 ¼ cups chicken stock/ 650 - 700 ml
- Cook chicken: In the meantime, chop the chicken breasts into cubes. Add them to the pan and cook everything for 5 minutes or until the chicken is cooked through. Don't overcook the chicken.1 lb chicken breast/ 450 g
- Thicken sauce (optional): If you want to thicken the sauce (optional), mix the cornstarch with 1-2 tablespoons of cold water to obtain a paste. Make a little space in the middle of the pan by pushing the peas away as much as possible, and pour the cornstarch paste in a thin stream while whisking all the time with a small whisk. Stir everything very well and let bubble for 1 minute.2 teaspoons cornstarch + 1-2 tablespoon cold water
- Adjust the taste with salt and pepper. Add the finely chopped dill. Serve with mashed potatoes.fine sea salt and black pepper + a bunch of fresh dill or 2-3 tablespoons chopped frozen dill
Notes
- Leftover cooked chicken or turkey may be used instead of fresh chicken breast to save time.
- Pan-frying or roasting chicken drumsticks and serving them alongside the pea stew is an alternative serving option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servngs
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1/6 of the dish | |
| Calories | 342kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 36g | 72% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 68mg | 23% |
| Sodium | 441mg | 18% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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