Romanian Pea and Chicken Stew
The recipe Romanian Pean and Chicken Stew can be made in approximately 45 minutes. For $2.6 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. Watching your…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Heat the oil in a pot. Chop the onion finely and cook until translucent.
Step 2
Add the tomato paste and stir for 1 minute.
Step 3
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.
Step 4
Add them to the pan and cook everything for another 5 to 10 minutes, until the chicken is tender. Don't overcook the chicken.
Step 5
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.
Step 6
Add the finely chopped dill.
Step 7
Serve with mashed potatoes.
Foodista.com – The Cooking Encyclopedia Everyone Can Edit · CC BY 3.0 · Original source
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Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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