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Pollo Arvejado
Pollo Arvejado is a beloved Chilean dish that boasts succulent chicken thighs simmered with vibrant green peas, sweet carrots, and aromatic spices. This comforting stew is not only a feast for the eyes with its colorful ingredients but also a celebration of flavors that meld beautifully together. Known for its simplicity and heartiness, Pollo Arvejado reflects the soul of Chilean home cooking, often enjoyed during family gatherings and festive occasions. Serve it over fluffy rice or with crusty bread to soak up the delicious sauce!
Ingredients
- Chicken thighs
- 4, skinless and boneless
- Salt
- to taste
- Black pepper
- to taste
- Cumin
- 1 teaspoon
- Paprika
- 1 teaspoon
- Olive oil
- 2 tablespoons
- Onion
- 1, chopped
- Garlic
- 3 cloves, minced
- Carrots
- 2, sliced
- Red bell pepper
- 1, diced
- Tomato paste
- 2 tablespoons
- White wine
- 1/2 cup
- Chicken broth
- 1 cup
- Peas
- 1 cup, fresh or frozen
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- Season the chicken thighs generously with salt, pepper, cumin, and paprika, ensuring an even coating.
- In a large skillet, heat the olive oil over medium heat until shimmering.
- Add the seasoned chicken thighs to the skillet, cooking until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, approximately 5 minutes.
- Add the sliced carrots and diced red bell pepper to the skillet, cooking for an additional 5 minutes until the vegetables soften.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- Pour in the white wine and chicken broth, bringing the mixture to a gentle simmer.
- Return the browned chicken thighs to the skillet and add the peas, stirring to combine.
- Cover the skillet and let it simmer for 30 minutes, or until the chicken is cooked through and the flavors have melded together.
- Before serving, garnish the dish with fresh chopped cilantro.
- Serve hot over rice or with crusty bread for dipping.
Tips
- For a spicier kick, consider adding a pinch of cayenne pepper or some diced jalapeños to the vegetables.
- Feel free to substitute chicken thighs for chicken breasts if you prefer leaner meat, though thighs tend to retain more moisture.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 420 Fat: 20g Carbs: 30g Protein: 35g Sodium: 600mg Sugar: 5g
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