The first contact with this combination was totally random. I wanted to make something quick with peas, I had some smoked kaizer left over from another meal and a chicken thigh forgotten in the freezer. Back then, I didn't even know that kaizer goes so well with peas. I mixed everything I had and ended up with a stew that I've been making ever since, either because it's made from whatever I find in the fridge, or because everyone in the house likes it. What can I say, it's not rocket science, but it's the kind of food that gets you out of a jam on a workday and it works great the next day for lunch.
Preparation time: about 15 minutes max for preparation, and the whole thing is ready in about 40-45 minutes.
Portions: about 4, let's say.
Difficulty: it went easy for me, you can't really mess it up if you follow the steps somewhat.
What I use, and what it helps with:
- Frozen peas - 400 g, they should be sweet and not turn to mush, that's the base of the recipe.
- Smoked kaizer - 200 g, cut into thin strips, gives all the smoky flavor and the right amount of salt.
- Boneless chicken thigh - 1 piece (about 250 g), cut into cubes, fills you up and makes the peas more "satisfying".
- Onion - 1 piece, medium-sized, finely chopped, adds sweetness and binds the sauce.
- Oil - 1 cup (about 70 ml), helps with frying, don't use all of it if your kaizer is fattier.
- Carrot - 1 piece, finely chopped, for taste and color.
- Vegetables or red bell pepper - 1 cup of whatever you have (or 1 large red pepper), works with root vegetables too, I use bell pepper if I don't have any vegetables.
- Tomatoes - 2 pieces (or 2 tablespoons of tomato paste), I grate them if I have fresh ones, for acidity and a bit of color.
- Ground pepper - to taste, I add it towards the end.
- Dried thyme - to taste, goes very well with the smokiness.
- Delicate or vegetable salt (I add very little, just enough to help with flavor if the peas are a bit bland).
- Bay leaf - 1 piece, for aroma.
- Greens (dill, parsley) - 2-3 sprigs of each, chopped, at the end, otherwise, they lose their flavor.
- Water - about 1 cup (200-250 ml), depending on how soupy you want it.
How I make it, step by step:
1. First, I put the peas (frozen directly, it’s fine if they haven’t thawed) to boil in a pot of water. I let it cook for about 10 minutes from the moment the water starts boiling. They shouldn’t be super soft, just not hard anymore. I drain everything and set it aside.
2. In a large pot, I heat the oil. I add the thinly sliced kaizer. I don’t burn it, just let the fat render a bit and get a lightly crispy aroma. I leave it for about 2-3 minutes and then add the chicken cubes. I make sure the chicken doesn’t sit directly on the bottom, I turn it so it browns slightly on all sides.
3. After the meat gets a bit of color, I throw in the onion and carrot (chopped somewhat). I mix and reduce the heat to medium-low, so the onion doesn’t burn. If you’re also using vegetables or bell pepper, add them now. I cover with a lid and let it cook for about 7-8 minutes, stirring occasionally to prevent sticking. Some water gathers from the onion, which helps with frying.
4. When everything has softened and looks like a starting stew, I add the tomato paste (or grated tomatoes without the skin, if I feel like washing the grater afterwards), mix well, and let it cook covered for another 10 minutes. The tomatoes do their job, taking away the raw taste from the meat.
5. I pour in about a cup of water, not all at once – I start with half, see how much liquid accumulates, as it also depends on how watery the vegetables were, and add more if needed. When it starts boiling again, I add the boiled peas and the bay leaf.
6. From this point, I let everything simmer uncovered for about 5-7 minutes. I don’t want the peas to turn to mush. I test a pea with a fork – if it breaks easily, it’s done. I taste for salt, pepper, thyme, and adjust according to my preference. I don’t add flour to thicken, but if you want a thicker sauce, either mash two tablespoons of peas separately and mix them back in, or dissolve a tablespoon of flour in cold water and pour it in slowly while stirring continuously. For me, it works with mashed peas, it feels more natural.
7. I chop the greens and add them right at the end, after I turn off the heat. If I use dill and parsley, I don’t add much, just enough to be slightly noticeable.
8. I serve everything hot, alongside a cucumber salad or pickles, depending on what I have on hand. It goes best with plain bread, sometimes I also make polenta if I have the energy.
Why do I make it often? First of all, because it’s not at all pretentious, it works every time regardless of whether you have only half of the ingredients. It’s filling, doesn’t leave dishes everywhere, and it’s one of those recipes I can reheat the next day without losing its flavor. Plus, the kids like it too, even if they are a bit picky about greens. You make it when you have no ideas or when you want to quickly use up leftovers from the fridge. And the smokiness makes all the difference – it doesn’t have the same charm with plain chicken or turkey breast.
Tips, variations, and serving ideas
Tips:
- Don’t let the peas boil too long at first, otherwise, you end up with a puree instead of whole peas. It happened to me, I know.
- If you use very salty or overly smoked kaizer, be careful not to overload with salt or delicate at the end, or you’ll end up with a stew that’s hard to eat.
- Stir often after adding the tomatoes and tomato paste, it can stick to the bottom of the pot if you don’t have enough liquid.
- Don’t add flour directly, as it forms lumps. Either dissolve it separately in cold water, or, even better, use crushed peas for thickening.
- The greens are up to you, but I never add lovage or tarragon here, they seem to clash with the smokiness.
Substitutions and adaptations:
- You can make it without kaizer, just with meat (it turns out lighter, but not as flavorful).
- For a gluten-free version, don’t add any flour, just use mashed peas.
- You can swap the meat for turkey, but it’s a bit drier – be careful with the cooking time.
- If you want it vegan, remove the meat and kaizer, add more bell peppers and carrots, and increase the thyme and liquid smoke or smoked paprika if you have it.
- Instead of tomato paste, you can also use tomato puree, but use less so it doesn’t overpower the smoky flavor.
Variations:
- It can be made with just vegetables, without meat, for fasting or lighter days.
- It also works with smoked sausages, cut into thin rounds, if you don’t have kaizer.
- If you want it lighter, use chicken breast or just skinless thighs, and add more vegetables for volume.
- I’ve also tried adding a bit of garlic at the end, but I didn’t like it that much – it changes the basic flavor.
Serving:
- It goes well with cabbage salad, cucumbers, pickled beets, or any crunchy pickles.
- Bread is a must, if you’re not making polenta.
- For those counting calories, it can be served with plain rice, but I still prefer it with warm bread.
- If you want something more festive, you can sprinkle some salty cheese on top, but that’s another story.
Frequently Asked Questions
1. Can I use canned peas?
Yes, but you shorten the cooking time a lot – add them almost at the end, after everything else is done, otherwise, they turn to mush too quickly. Drain them well and rinse, so they don’t take on a metallic taste.
2. What if I don’t have kaizer, can I use bacon?
It works, but Romanian bacon doesn’t have quite the same smoky flavor as kaizer, it’s a bit fattier. Drain the excess fat if you see there’s too much, otherwise, you’ll end up with an oily stew.
3. If I don’t have tomato paste or tomatoes, what can I substitute?
You can skip it, but you could also add a pinch of pepper paste or a bit of sugar-free ketchup, just for color and a touch of acidity. It’s not essential, but it helps.
4. Is it okay to make it with pork?
Yes, just use leaner cuts – thighs or tenderloin, otherwise, it’s too fatty. The cooking time is a bit longer for pork, to ensure it’s cooked through.
5. Can I freeze this stew?
Yes, but after thawing, the peas tend to lose their texture and don’t remain as firm. I prefer to make just enough to eat in 2 days.
Nutritional values (approximate, as it varies a lot depending on the fat content of the kaizer and whether you add flour)
One serving (out of 4) has about 350-450 kcal, if you don’t serve it with bread. 20-25 g protein (from the meat and peas), about 12-15 g fat (from the kaizer and oil, varies a lot), carbohydrates about 35-40 g (from the peas and vegetables). Plenty of fiber, around 7-8 g, as peas do their job well. It’s a balanced meal, without too much fat if you don’t overdo the oil, and if you add more greens, it’s really nutritious. If you remove the kaizer and use lean meat, it significantly reduces the fat and calories. Be careful with salt – if you use delicate and kaizer, don’t add extra salt.
How to store and reheat
In the fridge, it keeps well for about 2 days, in a jar or container with a lid. The peas tend to soften more if they sit for too long, but they don’t lose their flavor. To reheat, put it directly in a pot over low heat, with a splash of water, stirring to prevent sticking. It heats up quickly in the microwave, but it’s still better if you give it a boil on the stove and sprinkle a bit of greens on top when serving. If you make too much, I don’t recommend freezing – the texture won’t be the same after thawing, but if you insist, put it in small containers and freeze, for a maximum of a month. Thaw slowly in the fridge and reheat on the stove, not directly in the microwave.
Preparation time: about 15 minutes max for preparation, and the whole thing is ready in about 40-45 minutes.
Portions: about 4, let's say.
Difficulty: it went easy for me, you can't really mess it up if you follow the steps somewhat.
What I use, and what it helps with:
- Frozen peas - 400 g, they should be sweet and not turn to mush, that's the base of the recipe.
- Smoked kaizer - 200 g, cut into thin strips, gives all the smoky flavor and the right amount of salt.
- Boneless chicken thigh - 1 piece (about 250 g), cut into cubes, fills you up and makes the peas more "satisfying".
- Onion - 1 piece, medium-sized, finely chopped, adds sweetness and binds the sauce.
- Oil - 1 cup (about 70 ml), helps with frying, don't use all of it if your kaizer is fattier.
- Carrot - 1 piece, finely chopped, for taste and color.
- Vegetables or red bell pepper - 1 cup of whatever you have (or 1 large red pepper), works with root vegetables too, I use bell pepper if I don't have any vegetables.
- Tomatoes - 2 pieces (or 2 tablespoons of tomato paste), I grate them if I have fresh ones, for acidity and a bit of color.
- Ground pepper - to taste, I add it towards the end.
- Dried thyme - to taste, goes very well with the smokiness.
- Delicate or vegetable salt (I add very little, just enough to help with flavor if the peas are a bit bland).
- Bay leaf - 1 piece, for aroma.
- Greens (dill, parsley) - 2-3 sprigs of each, chopped, at the end, otherwise, they lose their flavor.
- Water - about 1 cup (200-250 ml), depending on how soupy you want it.
How I make it, step by step:
1. First, I put the peas (frozen directly, it’s fine if they haven’t thawed) to boil in a pot of water. I let it cook for about 10 minutes from the moment the water starts boiling. They shouldn’t be super soft, just not hard anymore. I drain everything and set it aside.
2. In a large pot, I heat the oil. I add the thinly sliced kaizer. I don’t burn it, just let the fat render a bit and get a lightly crispy aroma. I leave it for about 2-3 minutes and then add the chicken cubes. I make sure the chicken doesn’t sit directly on the bottom, I turn it so it browns slightly on all sides.
3. After the meat gets a bit of color, I throw in the onion and carrot (chopped somewhat). I mix and reduce the heat to medium-low, so the onion doesn’t burn. If you’re also using vegetables or bell pepper, add them now. I cover with a lid and let it cook for about 7-8 minutes, stirring occasionally to prevent sticking. Some water gathers from the onion, which helps with frying.
4. When everything has softened and looks like a starting stew, I add the tomato paste (or grated tomatoes without the skin, if I feel like washing the grater afterwards), mix well, and let it cook covered for another 10 minutes. The tomatoes do their job, taking away the raw taste from the meat.
5. I pour in about a cup of water, not all at once – I start with half, see how much liquid accumulates, as it also depends on how watery the vegetables were, and add more if needed. When it starts boiling again, I add the boiled peas and the bay leaf.
6. From this point, I let everything simmer uncovered for about 5-7 minutes. I don’t want the peas to turn to mush. I test a pea with a fork – if it breaks easily, it’s done. I taste for salt, pepper, thyme, and adjust according to my preference. I don’t add flour to thicken, but if you want a thicker sauce, either mash two tablespoons of peas separately and mix them back in, or dissolve a tablespoon of flour in cold water and pour it in slowly while stirring continuously. For me, it works with mashed peas, it feels more natural.
7. I chop the greens and add them right at the end, after I turn off the heat. If I use dill and parsley, I don’t add much, just enough to be slightly noticeable.
8. I serve everything hot, alongside a cucumber salad or pickles, depending on what I have on hand. It goes best with plain bread, sometimes I also make polenta if I have the energy.
Why do I make it often? First of all, because it’s not at all pretentious, it works every time regardless of whether you have only half of the ingredients. It’s filling, doesn’t leave dishes everywhere, and it’s one of those recipes I can reheat the next day without losing its flavor. Plus, the kids like it too, even if they are a bit picky about greens. You make it when you have no ideas or when you want to quickly use up leftovers from the fridge. And the smokiness makes all the difference – it doesn’t have the same charm with plain chicken or turkey breast.
Tips, variations, and serving ideas
Tips:
- Don’t let the peas boil too long at first, otherwise, you end up with a puree instead of whole peas. It happened to me, I know.
- If you use very salty or overly smoked kaizer, be careful not to overload with salt or delicate at the end, or you’ll end up with a stew that’s hard to eat.
- Stir often after adding the tomatoes and tomato paste, it can stick to the bottom of the pot if you don’t have enough liquid.
- Don’t add flour directly, as it forms lumps. Either dissolve it separately in cold water, or, even better, use crushed peas for thickening.
- The greens are up to you, but I never add lovage or tarragon here, they seem to clash with the smokiness.
Substitutions and adaptations:
- You can make it without kaizer, just with meat (it turns out lighter, but not as flavorful).
- For a gluten-free version, don’t add any flour, just use mashed peas.
- You can swap the meat for turkey, but it’s a bit drier – be careful with the cooking time.
- If you want it vegan, remove the meat and kaizer, add more bell peppers and carrots, and increase the thyme and liquid smoke or smoked paprika if you have it.
- Instead of tomato paste, you can also use tomato puree, but use less so it doesn’t overpower the smoky flavor.
Variations:
- It can be made with just vegetables, without meat, for fasting or lighter days.
- It also works with smoked sausages, cut into thin rounds, if you don’t have kaizer.
- If you want it lighter, use chicken breast or just skinless thighs, and add more vegetables for volume.
- I’ve also tried adding a bit of garlic at the end, but I didn’t like it that much – it changes the basic flavor.
Serving:
- It goes well with cabbage salad, cucumbers, pickled beets, or any crunchy pickles.
- Bread is a must, if you’re not making polenta.
- For those counting calories, it can be served with plain rice, but I still prefer it with warm bread.
- If you want something more festive, you can sprinkle some salty cheese on top, but that’s another story.
Frequently Asked Questions
1. Can I use canned peas?
Yes, but you shorten the cooking time a lot – add them almost at the end, after everything else is done, otherwise, they turn to mush too quickly. Drain them well and rinse, so they don’t take on a metallic taste.
2. What if I don’t have kaizer, can I use bacon?
It works, but Romanian bacon doesn’t have quite the same smoky flavor as kaizer, it’s a bit fattier. Drain the excess fat if you see there’s too much, otherwise, you’ll end up with an oily stew.
3. If I don’t have tomato paste or tomatoes, what can I substitute?
You can skip it, but you could also add a pinch of pepper paste or a bit of sugar-free ketchup, just for color and a touch of acidity. It’s not essential, but it helps.
4. Is it okay to make it with pork?
Yes, just use leaner cuts – thighs or tenderloin, otherwise, it’s too fatty. The cooking time is a bit longer for pork, to ensure it’s cooked through.
5. Can I freeze this stew?
Yes, but after thawing, the peas tend to lose their texture and don’t remain as firm. I prefer to make just enough to eat in 2 days.
Nutritional values (approximate, as it varies a lot depending on the fat content of the kaizer and whether you add flour)
One serving (out of 4) has about 350-450 kcal, if you don’t serve it with bread. 20-25 g protein (from the meat and peas), about 12-15 g fat (from the kaizer and oil, varies a lot), carbohydrates about 35-40 g (from the peas and vegetables). Plenty of fiber, around 7-8 g, as peas do their job well. It’s a balanced meal, without too much fat if you don’t overdo the oil, and if you add more greens, it’s really nutritious. If you remove the kaizer and use lean meat, it significantly reduces the fat and calories. Be careful with salt – if you use delicate and kaizer, don’t add extra salt.
How to store and reheat
In the fridge, it keeps well for about 2 days, in a jar or container with a lid. The peas tend to soften more if they sit for too long, but they don’t lose their flavor. To reheat, put it directly in a pot over low heat, with a splash of water, stirring to prevent sticking. It heats up quickly in the microwave, but it’s still better if you give it a boil on the stove and sprinkle a bit of greens on top when serving. If you make too much, I don’t recommend freezing – the texture won’t be the same after thawing, but if you insist, put it in small containers and freeze, for a maximum of a month. Thaw slowly in the fridge and reheat on the stove, not directly in the microwave.
Ingredients
400 g peas, 200 g smoked bacon, 1 deboned chicken thigh, 1 onion, 1 cup oil, 1 carrot, 1 cup vegetables or 1 large red bell pepper and 2 tomatoes, 2 tablespoons tomato paste, pepper, thyme, vegetable seasoning, 1 bay leaf, 2-3 sprigs of dill and parsley.