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romanian chicken recipes

Romanian Pea and Chicken Stew

This is one of the most traditional Romanian chicken stews: chicken and peas stew. A very popular dish with children, just like the grandma used to make.
Course Romanian Main Course
Cuisine Romanian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 -6
Calories 342kcal
Author Adina


  • 1 tablespoon sunflower oil
  • 1 onion
  • 1 very heaped tablespoon tomato paste
  • 2.2 lbs frozen peas
  • 2.5 to 3 ¼ cups chicken stock (650 to 700 ml) to barely cover the peas in the pot
  • 1 lb chicken breast See 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.
  • 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.
  • Thicken sauce (optional): If you want to thicken the sauce (optional), mix the cornstarch with 1-2 tablespoons 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 bubble for 1 minute.
  • Adjust the taste with salt and pepper. Add the finely chopped dill.
  • Serve with mashed potatoes.


Leftover chicken (or turkey) can be used instead.
Alternatively, you can pan-fry or roast chicken drumsticks and serve them with the pea stew.


Serving: 1/6 of the dish | Calories: 342kcal | Carbohydrates: 34g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 441mg | Fiber: 10g | Sugar: 13g