Romanian Pea and Chicken Stew Recipe

Add the frozen peas to the pot, then pour in enough chicken broth to just barely cover them. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.

While the peas are simmering, chop the chicken breasts into small, bite-sized cubes.

In a small bowl, mix the cornstarch with a few tablespoons of cold water until you have a smooth paste. Create a small clearing in the center of the pot by gently pushing the peas and chicken to the sides.

Pour the cornstarch paste into the clearing in a thin stream, whisking continuously with a small whisk to prevent lumps. Stir everything together very well and let it bubble gently for about 1 minute, until the stew visibly thickens. Taste and adjust the seasoning with salt, pepper, and a pinch of sugar if needed.