European > Romanian

Ostropel with Mushrooms and Peas Recipe

Ingredients with Measurements:
- 1 lb chicken thighs, boneless and skinless
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 cup mushrooms, sliced
- 1 cup frozen peas
- 1 can diced tomatoes (14.5 oz)
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper, to taste
- 2 tbsp vegetable oil
- 1 cup chicken broth

Special equipment needed:
- Large skillet or Dutch oven with a lid

Step-by-step instructions:

1. Cut the chicken thighs into bite-sized pieces and season with salt and pepper.
2. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
3. Add the chicken pieces and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
4. In the same skillet, add the chopped onion and red bell pepper. Cook until softened, about 5 minutes.
5. Add the minced garlic, sliced mushrooms, smoked paprika, dried thyme, and dried oregano. Cook for another 2-3 minutes.
6. Stir in the diced tomatoes, tomato paste, bay leaf, and chicken broth. Bring to a simmer.
7. Add the browned chicken pieces back to the skillet and stir to combine.
8. Cover the skillet with a lid and simmer for 20-25 minutes, or until the chicken is cooked through.
9. Add the frozen peas to the skillet and stir to combine. Cook for another 5 minutes, or until the peas are heated through.
10. Adjust seasoning with salt and pepper, if needed.


- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for browning the chicken
- Medium heat for cooking the vegetables and chicken
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 16g
- Carbohydrates: 18g
- Protein: 33g
- Fiber: 5g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork tenderloin.
- Frozen peas can be substituted with fresh or canned peas.
- Vegetable oil can be substituted with olive oil or canola oil.
- Chicken broth can be substituted with vegetable broth or water.

Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use different types of mushrooms, such as shiitake or cremini.
- Add a splash of white wine or vinegar for a tangy flavor.

Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- If the sauce is too thin, remove the lid and let it simmer for a few more minutes to thicken.
- Serve with crusty bread or over rice for a complete meal.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in a shallow bowl with a sprinkle of fresh herbs, such as parsley or cilantro.

Garnishes:
- Fresh herbs, such as parsley or cilantro
- Lemon wedges

Pairings:
- Serve with a side salad or steamed vegetables.

Suggested side dishes:
- Roasted potatoes
- Steamed rice
- Garlic bread

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.

Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Ostropel is a traditional Romanian dish that is typically made with chicken or pork and a tomato-based sauce.

Flavor profiles:
- Savory, slightly sweet, and smoky.

Serving suggestions:
- Serve hot with a side of crusty bread or over steamed rice.

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Region: Romanian

Taste: Savory, Tangy, Earthy, Herbal, Aromatic, Umami