Romanian Pea and Chicken Stew

5 from 8 votes

Romanian pea and chicken stew – mazare - is one of the most traditional dishes in Romanian cooking.

Prep Time20

Cook Time25

Total Time45

Course: Romanian Main Course

Cuisine: Romanian

Servings: -6 servngs

Calories: 342kcal

Author: Adina

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

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

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.