Chicken and Pea Stew is one of those simple Romanian meals that generations grew up eating. Tender pieces of chicken simmer with sweet peas, onions, tomato, and plenty of fresh dill to create an inexpensive one-pot dinner that's comforting, wholesome, and ready in about 40 minutes.
Unlike many European stews, this recipe isn't heavy or cream-based. The sauce is light, naturally thickened by the tomatoes, and perfect for soaking up with a slice of crusty bread. Fresh peas are wonderful during spring and summer, but frozen peas make this an easy year-round family meal.
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.
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Why You'll Love This Recipe
- Perfect for meal prep because it reheats beautifully.
- A traditional Romanian comfort food recipe.
- Ready in about 40 minutes.
- One pot means fewer dishes.
- Made with pantry staples and frozen peas.
- Naturally gluten-free without using flour.
- Easy to customize with chicken thighs, pork, or even a vegetarian version.
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.
A Childhood Favorite
This stew always reminds me of family lunches growing up in Romania. Whenever my mother made it, I couldn't wait for lunch because I knew there would be plenty of sauce for dipping fresh bread.
My father used to laugh while watching me wipe every last drop from my plate. "Looks like we don't need to wash your plate today-you already cleaned it for us."
Some recipes become favorites because they're fancy. Others become favorites because they remind us of home. This one definitely belongs in the second category.
Ingredients Needed
- Chicken- Boneless chicken breasts cook quickly, but boneless thighs stay especially juicy. Bone-in chicken legs also work beautifully if you don't mind a slightly longer cooking time.
- Green peas- Frozen peas are convenient and available year-round. If you're lucky enough to have fresh spring peas, this recipe becomes even sweeter and more flavorful.
- Tomatoes- You can use tomato paste, tomato sauce, or canned diced tomatoes. Each produces slightly different results, but all work well. Simply adjust the amount of water so the finished stew has a light, spoonable sauce.
- Fresh dill- Dill is what gives this dish its unmistakably Romanian flavor. Fresh dill is best, but dried dill works when necessary.
Video Recipe
How To Make This Peas And Chicken Stew
Step 1. Gather the ingredients. The chicken must be cleaned and cut into small pieces, bite-sized 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. Brown the chicken. Heat the oil in a sauté pan. Add the chicken. Stir in the pan so the chicken gets coated with oil and starts cooking. Brown it on all sides. The chicken does not need to be fully cooked at this stage. It will finish cooking in the sauce.
Step 3. Cook the onions. Add the chopped onion and a pinch of salt. Cook with the chicken until the onion softens and becomes translucent.
Step 4. Add the green peas. Add the frozen peas and enough water to help them simmer without completely covering them. Season with salt, cover partially, and cook for about 15 minutes, or until the peas and onion are tender.
Step 5. Add the tomato paste or sauce. Stir in the tomato paste until it dissolves into the cooking liquid and forms a light sauce. When using tomato sauce or canned diced tomatoes instead, reduce the amount of added water so the stew does not become too thin.
Step 6. Finish the dish. Simmer uncovered for another 5 minutes, allowing the sauce to reduce slightly. Taste and adjust the salt and pepper, then stir in the chopped fresh dill.
Serve the stew hot with crusty bread, mashed potatoes, rice, or polenta.
Voila! This peas and chicken stew is now ready.
Variations Of The Dish
One thing I love about this recipe is how adaptable it is.
- Replace the chicken with pork cubes.
- Use beef for a heartier stew.
- Rabbit is another traditional Romanian option.
- Skip the meat altogether for an easy vegetarian dinner.
- Add carrots for extra sweetness.
Frequently Asked Questions
Yes. Since canned peas are already cooked, stir them in during the last 5 minutes of cooking so they don't become mushy.
Absolutely. Like many stews, the flavors become even better the next day.
If you'd like a thicker stew, whisk 1 tablespoon flour or cornstarch with 2 tablespoons cold water until smooth. Stir it into the simmering stew and cook for another minute or two.
Yes. Freeze for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Romanians almost always serve this stew with fresh bread because the tomato and dill sauce is too good to waste. You can also serve it with mashed potatoes, steamed rice, or polenta (mămăligă).
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. If the stew thickens too much, add a splash of water while reheating.
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
- 1 pound boneless skinless chicken thighs or breasts cut into bite-sized pieces
- 1 large onion chopped
- 16 ounces frozen peas
- 2 tablespoons tomato paste
- ¼ cup fresh dill chopped OR 2 teaspoons dried dill
- ¾ cup to 1 cup water (adjust depending on whether you use tomato paste, tomato sauce, or diced tomatoes)
- 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.
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