Mâncare de Mazăre cu Pui
Mâncare de Mazăre cu Pui·(muhn-kah-reh deh mah-zuh-reh koo poy)
Mese Mari (Sunday Suppers & Nostalgic Feasts)
Tuesday at six o'clock, the chicken skin blisters in the Dutch oven, the onions collapse, and a bag of frozen peas waits on the counter. The rules are simple: cook with sunflower oil, take your time sweating the onions, and strictly withhold the tomatoes until the peas are completely soft. Hit it with a fistful of fresh dill off the heat, tear off a heel of crusty bread to drag through the sweet broth, and eat it right out of the bowl.
Before you start
Mise en place is your best friend.
Having the aromatics chopped and the dill ready before you begin makes this an incredibly fast, stress-free weeknight process.
Ingredients
- sunflower oil2 tbsp
- boneless skinless chicken thighs1 1/2 lb
- yellow onion1 large
- carrot1 med
- sweet paprika1 tbsp
- chicken stock2 cup
- frozen sweet peas16 oz
- tomato passata1 cup
- sugar1 tsp
- fresh dill1 large bunch
Method
- 01
Brown the chicken to build the foundation.
Heat the sunflower oil in a heavy pot over medium-high. Season the chicken generously with salt and pepper, then fry undisturbed for 3 to 4 minutes until a beautiful golden crust forms. Flip, cook a few minutes more, then remove to a plate, leaving the rendered fat behind.
- 02
Coax the sweetness from the aromatics.
Lower the heat to medium-low. Drop in the onion and carrot, taking your time to sweat them for 7 to 10 minutes until deeply translucent and slightly caramelized.
- 03
Bloom the spices.
Stir the sweet paprika into the softened vegetables for 30 seconds to release its earthy oils, taking care not to burn it. Return the browned chicken and any resting juices to the pot.
- 04
Simmer the peas until tender.
Pour in the chicken stock, add the frozen peas straight from the bag, and bring to a gentle boil. Cover, drop the heat to low, and simmer for 10 to 15 minutes until the peas are completely soft.
- 05
Introduce the tomatoes.
Check the peas—they must be completely soft to the bite. Only then, stir in the tomato passata and sugar. Leave uncovered and bubble for another 5 to 10 minutes to naturally reduce and thicken the sauce.
- 06
Finish with the essential herbal flourish.
Kill the heat entirely. Taste and adjust the seasoning, then immediately fold in the massive pile of fresh dill. The residual heat will wilt the herb and instantly perfume the kitchen.
Notes
The golden rule of tomatoes.
Never add the passata until the peas are fully cooked. Acid causes the pectin in legume skins to seize, rendering them permanently tough and chalky no matter how long you boil them.
Respect the fat.
Sunflower oil is the undisputed culinary fat of Eastern Europe. Using olive oil introduces peppery, Mediterranean notes that fundamentally clash with the traditional profile of this dish.
From Cook Romanian in America.