Romanian pea and chicken stew – mazare - is one of the most traditional dishes in Romanian cooking. 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.
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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 leftovers from making chicken stock for Romanian chicken soup, rotisserie chicken, 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.
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.
Romanian Pea and Chicken Stew
Ingredients
- 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
Instructions
- 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 tablespoon 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
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.
Krissie says
Hi
I made your romainan pea stew tonight with a few changes. I used tin veg and potatoes. Onion salt mixed herbs instead of dill celery salt and garlic granules. I did forget to add Tom puree. But it worked and very tasty. I actually found the website by chance most of the recipes that I've found can be slightly changed for me and my husband. Regards. K cooke
N says
Can this be made with chickpeas instead of peas?
Adina says
Technically, it should work, but it would be a completely different dish.
Adina says
Hi. Dill is the best in this dish, but you can use parsley instead. A different flavor, but still good.
lui says
What can I use instead of dill??Thank you!!
Willow | Will Cook For Friends says
This stew looks so warm and comforting! I have the same trouble finding peas in their pod here in the US, though I know some places do carry them. I am a huge fan of frozen peas, though -- I know they aren't quite as good as fresh, but they are still so good, and I use them all the time. When I was a kid my mom grew peas in the garden, and I remember sitting in the living room podding them in front of the tv to pass the time. Funny your grandmother sat in the living room to pod, too!
Adina says
So there are three of us now remembering their mothers/grandmothers plodding peas in the living room ?. If i'd ever had to pod peas now, I'd never consider doing it anywhere else.
Carol says
Oh my gosh, Do I have memories of shelling peas! We grew up on a big farm. Our community in northern Alberta(Canada) was basically made up of large Ukraiainan farms- everyone had gardens and mostly it was up to the children to find a nice spot outdoors and either trim beans, shell peas,and also we were responsible to weed garden, and pick mushrooms, berries and countless other jobs well suited for a child. I remember even crunching into those pea pods just as they were out of the garden. They were sweet, tender and delicious.I feel sad that children now do not have these situations, but maybe there are still those that have such places. It teaches us how to be responsible and rewards us with great memories of sunshiney days and delicious food.
Adina says
It's so true. My kids never even saw peas in their pods. I never had any myself since those long gone days...
Adina says
Maybe the living room IS the only place for podding peas, we just don't know, because we never have to do it. 🙂
Anu-My Ginger Garlic Kitchen says
I can also visualize my grandmother podding peas in living room. This pea chicken stew looks so comfy and so DE-LICIOUS. Loving this, Adina!
Adina says
Soon, soon. Have some breakfast in the meantime. 🙂
Roland says
Heho sweetheart, my mouth is watering. When will you make this great dish again? With mashed potatoes, please.