Romanian Pea and Chicken Stew

Romanian Pea and Chicken Stew

Romanian Pea and Chicken Stew

45 minutes

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Ingredients
  • 1 tablespoons vegetable oil
  • 1 large onion
  • 1 tablespoon tomato paste
  • 1 kg frozen peas
  • 600ml chicken broth
  • 450 g chicken breast
  • 2 tablespoons cornstarch
  • 1 bunch of fresh dill
  • salt and pepper
  • 1 teaspoon sugar, optional
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.

Details
  • Serving Size:   4
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   4 Points
Cuisine
  • Eastern European
  • European
  • lunch
  • soup
  • main course
  • main dish
  • dinner

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