Romanian Pea and Chicken Stew

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.