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  3. Romanian Pea and Chicken Stew
Eastern EuropeansoupEastern EuropeanEuropeangluten freedairy freesouplunchmain coursemain dishdinner
407 kcal

Romanian Pea and Chicken Stew

Romanian Pea and Chicken Stew
👨‍🍳

💡Chef's Note

“Welcome to the heartwarming world of Eastern European flavors. This Estofado Rumano de Guisantes y Pollo is a delightful symphony of tender chicken and sweet peas, simmered to perfection in a rich, aromatic broth. The secret to its special flavor lies in the delicate balance of herbs and spices, infused slowly to bring out the earthiness of the peas. For an added touch, a splash of lemon enhances its freshness, turning each spoonful into a taste of home.”

Ingredients

  • vegetable oil
    vegetable oil1 tablespoons
  • onion
    onion1 large
  • tomato paste
    tomato paste1 tablespoon
  • peas
    peas1 kg
  • chicken broth
    chicken broth600 ml
  • chicken breast
    chicken breast450 g
  • cornstarch
    cornstarch2 tablespoons
  • dill
    dill1 bunch
  • salt and pepper
    salt and pepper4 servings
  • sugar
    sugar1 teaspoon
🛒

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vegetable oilBuy on Amazon ↗onionBuy on Amazon ↗tomato pasteBuy on Amazon ↗peasBuy on Amazon ↗chicken brothBuy on Amazon ↗chicken breastBuy on Amazon ↗cornstarchBuy on Amazon ↗dillBuy on Amazon ↗salt and pepperBuy on Amazon ↗sugarBuy on Amazon ↗

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Nutrition Facts

Calories407kcal
Protein39g
Carbs46g
Fat8g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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.

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Frequently Asked Questions

Estofado rumano de guisantes y pollo pairs well with puréed potatoes, which complements its hearty texture. You can also serve it with crusty bread to soak up the flavorful broth, or a light side salad for added freshness.
When stored in an airtight container, Estofado rumano de guisantes y pollo can last for about 3-4 days in the refrigerator. For best quality, reheat it thoroughly before serving.
Yes, you can freeze Estofado rumano de guisantes y pollo. Place it in a freezer-safe container, leaving some space for expansion. It can last for up to 3 months in the freezer. Defrost in the refrigerator overnight before reheating gently on the stove.
To make a vegan version, substitute the chicken with chickpeas or tofu for protein. Use vegetable broth instead of chicken broth. Ensure all the other ingredients, like the maicena (cornstarch) and seasonings, are plant-based as well.
Yes, you can use fresh peas instead of frozen. However, reduce the initial cooking time after adding them to the pot, as fresh peas tend to cook faster than frozen ones.
Reheat Estofado rumano de guisantes y pollo on the stove over medium heat for the best results. Stir occasionally to ensure even heating. Alternatively, you can microwave individual portions, stirring midway through to distribute the heat evenly.