This Peas and Chicken Stew is a perfect recipe for a quick dinner that can be made in under an hour. You can use fresh peas in the summer or frozen peas all year round.
This delicious recipe is part of my one-pot meals collection on my website. This collection might help you find inspiration for your meals, as they are easy to assemble and friendly for the entire family. You might like the Stuffed Peppers(With Instant Pot Instructions), Mexican Picadillo, or Chicken Stewed in Tomato Garlic and Cinnamon (Kota Kapama) among others.
Jump to:
Why You Will Love This Recipe
Peas are sweet, nutritious, and a great addition to any meal. They go perfectly with chicken, and this stew is proof of that. It's hearty, satisfying, and real comfort food.
This dish is perfect for a quick dinner during the week. It takes no more than 30-40 minutes to put together, and the result is a delicious dish that the entire family will love.
I remember being in love with this dish when I was growing up. I loved the texture, the taste, and the dipping of fresh bread in the sauce of this stew. My father always teased me while watching me clean up the plate with chunks of bread: " I guess we don't need to do dishes today. You already licked them clean!"
One key ingredient for this dish is fresh dill, which adds a lot of flavor to the peas. I use dill in many dishes, like these new potatoes with dill and butter or this Romanian-style meatloaf.
Peas And Chicken Stew- A Romanian Recipe
This recipe is a classic in Romanian cuisine, and different versions are available depending on the region or preferences of the country.
For example, the sauce for this recipe is usually thickened with flour. I prefer to skip the flour, add less water, and let the tomato sauce or paste thicken the sauce naturally by simmering it until it reaches the right consistency.
I have nothing against the flour because it is a very small amount anyway, but I like the dish better without it. However, some of you might be looking for a gluten-free dish, so this might be a good one for you.
In the unfortunate situation, if you end up with too much sauce, you can use a little bit of flour to thicken the sauce to your liking. (how to do that, read the instructions on the recipe)
Ingredients Needed
- Vegetable oil: In my pantry, there are always two types of oil: olive oil and sunflower oil. You need a neutral oil that doesn't add any flavor to the dish.
- Chicken: You can use any part of chicken you like. I used boneless chicken breasts, thighs, or legs. If you don't have chicken, use bite-size pieces of pork. The dish will also be delicious.
- Onion: I like regular onions for cooking, but white or even red onions, if you have them available, work well. This is a humble dish that doesn't require any fancy ingredients. Just use what you have.
- Green peas: I always have bags of frozen peas in my freezer. However, the best stew you can make in the summer is with fresh green peas.
- Tomato paste OR ½ cup tomato sauce OR one small can of diced tomatoes in juice.
- Fresh dill: If fresh is not available, use dried dill.
- Water: We use it just to cover the peas when cooking
- Salt and pepper
- All-Purpose Flour: This is optional. Use it only if the sauce is too thin. Corn starch works as well.
Video Recipe
How To Make This Peas And Chicken Stew
Step 1. Gather the ingredients. Nothing is more annoying than not having all the ingredients prepared for cooking. The chicken must be cleaned and cut into small pieces, like bite-size if it is boneless. Dice the onions. Grab the tomato sauce or paste, a can of diced tomatoes in juice, and some dill. Do you have fresh dill? Wash it and chop it small now.
Step 2. Cook the chicken. Heat the oil in a saute pan. Add the chicken. Stir in the pan so the chicken gets coated with oil and starts cooking. Brown it on all sides.
Step 3. Cook the onions. Add the chopped onions. Stir the onions and chicken together. Add a pinch of salt to the mixture.
Step 4. Add the green peas. I usually make the dish using a bag of 16 ounces of frozen peas. It is enough for 2-4 people. Add a little water, just enough for the vegetables to cook. The water should not cover the peas completely. At this point, add salt. Simmer for about 15 minutes or until the peas and onions are softer.
Step 5. Add the tomato paste or sauce. I make this dish using a variety of different tomato products. If I have tomato paste, I will use that. If I have tomato sauce or cans of diced tomatoes in their juice, I use that. The secret to all this is to adjust the amount of water you use.
When I cook, I try to adapt and adjust the recipe according to my needs or the ingredients I have on hand. Being creative in the kitchen allows you to make a particular dish at any time, in any place.
Visit the recipe card at the bottom of this article to find out how much water you need to add for each situation.
Step 6. Finish the dish. Stir everything to combine and simmer for five more minutes. Taste again for salt. Add dill.
Voila! This peas and chicken stew is now ready.
Variations Of The Dish
This dish can be made with any meat you like, or skip it and make it vegetarian. Pork or beef work very well. My Romanian cookbooks indicate that even rabbit meat (which tastes like chicken) is excellent for this particular dish.
Why does my stew look more like a soup?
It happens, don't worry about that. Grab a tablespoon of flour or cornstarch and dissolve it in cold water, ensuring the mixture is free of lumps and smooth. Add it to the simmering stew and use a whisk to incorporate the mixture into the sauce.
Let the sauce thicken for 10 seconds, then remove the pan from the heat. Set the table, cut some fresh crusty bread, and have a wonderful meal with your family.
Serve this dish next to a good piece of bread to dip into the sauce. If you entertain, a glass of white wine is also good. Store leftovers in the refrigerator for up to three days, in an airtight container.
If you liked this recipe, you might also like my popular recipe, Green Peas with Mint, or this Spanish Peas and Ham, or even this easy Andouille Sausages with Peas Potatoes and Leeks. They are perfect for any day of the week and don't require extensive cooking time.
More Stew Recipes
- Easy Potato And Meat Stew
- Chicken Stewed In Tomato Garlic And Cinnamon
- Lecsó Hungarian Pepper Tomato Stew
- 10 Bone-In Chicken Breast Recipes
📖 Recipe
Peas And Chicken Stew
Ingredients
- 2 tablespoons vegetable oil
- 16 ounces chicken could be boneless breast, thighs, or bone-in legs
- 1 large onion chopped
- 16 ounces frozen peas
- 2 tablespoons tomato paste OR ½ cup tomato sauce OR one small can of diced tomatoes in juice 14.5oz
- ¼ cup fresh dill chopped OR 2 teaspoons dried dill
- water just to cover the peas when cooking
- 1 teaspoon salt or to taste
- Optional: use only if the sauce is too thin- 1 tablespoon flour or corn starch)
Instructions
- Heat the oil in a large pan. Add the chicken cut into small pieces. Stir in the pan, so the chicken gets coated with oil and starts cooking. Brown the meat on all sides.
- Add the chopped onions and cook them until translucent. Add a pinch of salt to the mixture.
- Add the frozen peas and a little bit of water, just enough for the vegetables to cook. The water should not cover the peas completely. Taste for salt.
- Simmer for about 15 minutes or until the peas and onions are softer.
- Add the tomato paste. Stir well so the tomato paste dissolves in the water and creates a sauce.
- Simmer for 5 minutes more. Taste for salt again and add chopped fresh dill.
Comments
No Comments