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A white deep plate with the red stew with the green peas in it. On top there is a piece of chicken thigh.

Romanian Peas and Chicken Stew Recipe

A delicious peas and chicken stew recipe that is very easy to make and is a great option for a healthy mid week dinner
5 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine Romanian
Servings 4 people

Ingredients
  

  • 4 chicken thighs
  • 400 gr frozen peas
  • 1 onion
  • 1 carrot
  • 2 garlic cloves
  • 2 celery sticks
  • 1 can chopped tomatoes
  • 1 tbsp paprika
  • 1 bay leaf
  • 1 bunch dill
  • salt and pepper to taste

Instructions
 

  • Season the chicken thighs with salt and pepper.
  • Heat some oil in a pan, and brown the chicken thighs. Put the lid over the pan, as the oil will splatter.
  • Chop the onion, carrot and celery into cubes.
  • When the skin on the chicken is nice and crispy, add the onion, carrot, and celery cubes.
  • Let everything fry together on a medium heat, for about 15 minutes, until the vegetables are soft.
  • Add the minced garlic and the bay leaf and mix well.
  • Add the chopped tomatoes and 200 ml of water.
  • Add the paprika as well.
  • Let everything boil for another 20 minutes.
  • Add the frozen peas, and boil for 10 more minutes. I like the sauce to be quite thick, so I don’t add any extra water. If you feel it is too thick, add a little bit more water.
  • Sprinkle the chopped dill on top, and turn the heat off.
  • Serve hot.