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Peas & Chicken Dish - Romanian Style Peas Stew

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February 4, 2018 / Romanian / By
YoYo

I might be born and raised in Romania but Romanian cuisine is not my favorite. I prefer Italian cuisine or French cuisine and I can rarely say no to classic American burgers, however, sometimes I find myself craving something traditional, especially during cold winter months. This peas and chicken stew is a dish that I grew up with and probably one of the few dishes that I actually enjoyed during my childhood. I was a picky eater when I was younger but for some reason, I liked this simple yet satisfying dish. I am not a huge fan of the oily and greasy Romanian dishes and probably that’s why I liked this simple dish so much. It is satisfying and perfect for winter but, compared to other traditional Romanian dishes, it is quite light.

This dish is ready in approximately 30 minutes and it makes a great dinner. You can serve the dish with mashed potatoes for a more satisfying and filling meal.

The recipe makes two servings.  

Ingredients

3 tablespoons olive oil

1 medium yellow onion

100 ml tomato juice or 2 tablespoons of tomato paste

500 g canned peas or frozen peas

~100 ml chicken broth (to cover the peas in the pot)

4 chicken drumsticks or 250g chicken breast

2 teaspoons of all-purpose flour

Salt and pepper to taste

3 tablespoons chopped fresh dill

Instructions

Heat two tablespoons of olive oil in the pot. In the meantime, season the chicken drumsticks with salt and pepper then add them to the pot and cook them for approximately 4 minutes on each side. Remove them from the pot and debone them. Cut the meat into small cubes. If you’re using chicken breast, cook them cut into small cubes and seasoned with salt and pepper for approximately 2 minutes on each side. You don’t want the meat to be perfectly cooked, you just want it to have a better taste. You can skip this step if you want to avoid the taste of fried chicken but the peas stew is better if you do this first.

Chop the onion, add the remaining olive oil to the pot and then cook the onion in the olive oil until translucent. Add the tomato juice or the tomato paste to the pot and stir for one minute.

Add the peas to the pot and then the chicken broth. Make sure the broth barely covers the peas. Cook for 10 minutes.

Add the chicken to the pan and cook for another 5 to 15 minutes on low heat. If you fried the chicken a little bit, you should cook everything for 5 minutes. If you’re using raw chicken, cook for 10-15 minutes.

Mix the flour with a little bit of water until you obtain a paste. Add the paste to the pot and use a large wooden spoon or a spatula to mix the paste into the stew. Let it simmer for another minute then add salt and pepper to taste. Remove from the heat and garnish with chopped dill.


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