Romanian Pea and Chicken Stew

Heat oil in a pot. Cook onion until translucent. Add tomato paste and stir for 1 minute.

Add frozen peas to the pot, cover barely with vegetable or chicken broth, and bring to a boil. Cook for about 10 minutes.

In the meantime, chop the chicken breasts into small cubes. Add them to the pan and cook everything for another 5 to 10 minutes, until chicken is tender. Don’t overcook the chicken.

Mix corn starch with a few tablespoons of cold water until you have a paste. Push the peas away from the center of the pan and pour the corn starch slurry in a thin stream, whisking all the time with a small whisk until thickened.

Stir everything very well and let bubble for 1 minute. Adjust the taste with salt and pepper and maybe some sugar. Add the finely chopped dill.

Serve with mashed potatoes.

Note: You can use the flesh from one chicken cooked to make broth. In this case, chop it into small cubes and add it during the last minutes of cooking because it just needs to be heated up.