Peas and Chicken Stew is a recipe that is perfect for a quick dinner during the week. Use fresh peas in the summer and frozen peas all year round.
Peas And Chicken Stew
This recipe of Peas and Chicken Stew is a Romanian one that I make quite often. I love peas. They are sweet, kids friendly and nutritious.
You can notice my love for peas looking at these recipes:
This dish is a lovely one that can be made as a quick dinner during the week. It doesn’t take more than 30-40 minutes to put it together and the result is a delicious dish that the entire family will love.
However, I am not sure about other parts of United States, but I noticed that in Minnesota people are not using a lot of dill. This might explain why I have such a hard time to find fresh dill in the grocery stores.
For that matter, I am forced to have dried dill available all year round.
When I was growing up, I remember being in love with this dish. I am not sure why I was so fascinated about peas, but I so enjoyed them. I loved the texture, the taste and dipping fresh bread in the sauce of this stew.
My father used to tease 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!”
This recipe is a classic in the Romanian cuisine and there are different versions of this dish based on the region of the country or preferences.
For example, the sauce for this recipe is usually thickened with flour. My personal preference is to skip the flour, add less water and let the tomato sauce or paste thicken the sauce naturally, by simmering it down until it gets to the right consistency.
I don’t have anything against the flour, because the amount is very small anyway, but I like the dish better without. However, there are some of you out there who might look for a gluten free dish, therefore this might be a good one for you.
In the unfortunate situation 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)
How To make this Peas and Chicken stew:
Start by gathering the ingredients. Nothing is more annoying than not having all the ingredients prepared for cooking.
Chicken needs to be cleaned and cut in small pieces, like bite size.
Onions need to be diced. Grab the tomato sauce or paste, or a can of diced tomatoes in juice and some dill. Do you have fresh dill? Wash it and chop it small now.
Step one- Chicken
Heat up 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 two- Onions
Add the chopped onions.
Stir the onions and chicken together.
Add a pinch of salt to the mixture.
Step three- Peas
Time for the frozen peas. I usually make the dish using a bag of frozen peas that has about a pound. It is enough for 2-4 people.
Add a little bit of water, just enough for the vegetables to cook. The water should not cover the peas completely . Also, add salt at this point.
Simmer for about 15 minutes or until the peas and onions are softer.
Step four- Tomatoes
The secret on all this is to adjust the amount of water you use.
I hate to be the slave of a recipe in general, so when I cook, I adapt and adjust the recipe according to my needs or the ingredients I have around.
Being creative in the kitchen allows you to make a particular dish any time, in any place you might be.
How much water you add for each situation- find out on the recipe card at the bottom of this article.
Stir everything to combine and simmer for 5 minutes more. Taste again for salt. Add dill.
Voila! The peas and chicken stew is now ready.
You can make this Peas Stew using other meats or make it vegetarian
The same recipe can be made also with pork or beef. My Romanian books are indicating that even rabbit meat(that by the way, it tastes like chicken) is great for this particular dish.
However, some of you might look into a vegetarian dish and that’s ok, because you can remove the meat entirely and start the dish with onions first.
I hate dill, can I replace it with something else?
Yes, try parsley.
I added too much water by mistake and now the stew has too much sauce.
It happens, don’t worry about that. Grab a tablespoon of flour, or corn starch and dissolve it in some cold water, making sure the mixture is free of lumps and very 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 good bread and have a wonderful meal with your family.
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- 2 tablespoons vegetable oil
- 16 oz chicken(could be boneless breast, thighs, or bone-in legs)
- 1 large onion chopped
- 16 oz frozen peas
- 2 tablespoons tomato paste OR 1/2 cup tomato sauce OR one small can of diced tomatoes in juice(14.5oz)
- 1/4 cup dill chopped(OR 2 teaspoons dried dill)
- water just to cover the peas when cooking
- salt to taste
- Optional: use only if the sauce is too thin- 1 tablespoon flour or corn starch)
- Heat up the oil in a saute pan. Add the chicken cut is 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 dill.
Note regarding the diced tomatoes, sauce or paste :
The secret to a good sauce is to make sure that you do not add any water if you use a can of diced tomatoes in juice, as it add enough liquid for the peas to cook.
Add half the amount of water if you plan on using tomato sauce, as the sauce is thicker than diced tomatoes in juice but thinner than tomato paste.
Barely cover the peas with water and add tomato paste to create a sauce.
In any case, if you end up with a watery sauce,do the following: Grab a tablespoon of flour, or corn starch and dissolve it in 1-2 tablespoons of cold water, making sure the mixture is free of lumps and very 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.
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Amount Per Serving:Calories: 455 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 107mg Sodium: 585mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 5g Sugar: 16g Sugar Alcohols: 0g Protein: 32g