Romanian Pean and Chicken Stew takes roughly 45 minutes from beginning to end. This recipe serves 4. This main course has 406 calories, 39g of protein, and 8g of fat per serving. For $2.6 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. It is a good option if you’re following a gluten free and dairy free diet. This recipe from Foodista requires vegetable oil, corn starch, tomato paste, and salt and pepper. It can be enjoyed any time, but it is especially good for Autumn. This recipe is typical of Eastern European cuisine. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is pretty good. Try Creamy Pea & Chicken Stew, Chicken Ghiveci (Romanian Braised Chicken), and Chicken Ghiveci (Romanian Braised Chicken) for similar recipes.
Romanian Pea and Chicken Stew Instructions
- Heat the oil in a pot.
- Chop the onion finely and cook until translucent.
- Add the tomato paste and stir for 1 minute.
- Add the frozen peas to the pot, pour in enough chicken broth to just barely cover the peas and bring to a boil. Cook for about 10 minutes.
- In the meantime, chop the chicken breasts into small cubes.
- Add them to the pan and cook everything for another 5 to 10 minutes, until the chicken is tender. Don't overcook the chicken.
- Mix the cornstarch with a few tablespoons of cold water to obtain a paste.
- Make a little place 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. Adjust the taste with salt and pepper and maybe some sugar. Add the finely chopped dill.
- Serve with mashed potatoes.
Credit: Foodista.com – The Cooking Encyclopedia Everyone Can Edit