Romanian Pea and Chicken Stew
Romanian pea and chicken stew - mazare - is one of the most traditional dishes in Romanian cooking.
- 1 tablespoon sunflower oil
- 1 onion
- 1 very heaped tablespoon tomato paste
- 2.2 lbs frozen peas
- 2½ to 3 ¼ cups chicken stock ((650 to 700 ml) to barely cover the peas in the pot )
- 1 lb chicken breast (Note )
- 2 teaspoons cornstarch (optional for a thicker sauce)
- a bunch of fresh dill (or 2-3 tablespoons chopped frozen dill)
- fine sea salt and black pepper (to taste)
- Saute: Heat the oil in a pot. Chop the onion finely and cook until translucent, about 3-4 minutes, stirring. Add the tomato paste and stir for 1 minute. Add the frozen peas, cover barely with chicken stock, and bring to a boil. Cook for about 10 minutes.1 tablespoon sunflower oil + 1 onion + 1 very heaped tablespoon tomato paste + 2.2 lbs frozen peas + 2½ to 3 ¼ cups chicken stock
- Cook chicken: In the meantime, chop the chicken breasts into cubes. Add them to the pan and cook everything for 5 minutes or until the chicken is cooked through. Don't overcook the chicken.1 lb chicken breast
- Thicken sauce (optional): If you want to thicken the sauce, mix the cornstarch with 1-2 tablespoons of cold water to obtain a paste. Make a little space 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 it bubble for 1 minute.2 teaspoons cornstarch + 1-2 Tbsp cold water
- Adjust the taste with salt and pepper. Add the finely chopped dill. Serve with mashed potatoes.fine sea salt and black pepper + a bunch of fresh dill
It's a simple meal, just like the one grandma used to make, and it's especially popular with kids. The Romanian chicken and pea stew, or mazăre cu pui, was my favorite dish growing up - and it still is one of my all-time favorite traditional Romanian stews. Now, it's also my daughter's favorite.
Sweet peas and tender chicken in a light tomato and dill sauce - what's not to love? I still picture my grandmother podding peas in her red armchair, never in the kitchen - maybe it was just more comfortable.
This Paprikash with Dumplings and the Romanian Meatballs were also regular dishes she used to make.
Recipe ingredients
Frozen peas are a staple in my kitchen - I always have a bag in the freezer. I use them in everything from soups and stews to stir-fries and side dishes.
Check out these Buttered Peas and the Bacon and Pea Risotto. Chicken: You can leave the pea stew meatless, or you can use different cuts of chicken.
- Chicken breast: Just cut it into pieces (not too small) and add them to the stew. They will be cooked in about 5 minutes.
- Chicken drumsticks are cooked separately - either pan-fried or baked in the oven - and served alongside the stew for a hearty, complete meal.
- Leftover chicken: I use it very often. Either or other leftovers. Leftover turkey can be used as well.
The dill is essential - don't skip it and don't substitute it. No other herb gives the same flavor.
Use fresh or frozen dill, but never dried - it just doesn't work in this stew.
- Make Greek Peas and Potatoes with dill next.
How to make Romanian chicken and pea stew? Step #1: Cook the onion until translucent.
Add tomato paste and stir well for one minute. Step #2: Add the peas (no need to defrost them) and stir well.
Step #3: Add enough stock to cover the peas barely; it depends on your pot. Step #4: Simmer, covered, for about 10 minutes. Add the dill.
Thicken with cornstarch if desired. If you add chicken:
- Add the raw chicken breast pieces and cook for about 5 minutes, or until the chicken is fully cooked through.
- If you're using leftover cooked chicken, add it to the stew and heat it thoroughly.
- For roasted or pan-fried drumsticks, serve them separately alongside the pea stew.
Make ahead or reheat
You can make the Romanian chicken stew with peas ahead and reheat it.
It keeps well in the fridge for about 3 days. Freeze it in an airtight container for up to 3 months. Defrost it in the fridge and reheat it before serving.
Serve
The Romanian chicken and pea stew is traditionally served with mashed potatoes or white bread.
Mashed potatoes are a better option.
Instructions
- Thicken sauce (optional): If you want to thicken the sauce, mix the cornstarch with 1-2 tablespoons of cold water to obtain a paste. Make a little space 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 it bubble for 1 minute.2 teaspoons cornstarch + 1-2 tablespoon cold water
Notes
- Chicken: Leftover chicken (or turkey) can be used instead. Alternatively, you can pan-fry or roast chicken drumsticks and serve them with the pea stew.