Pollo Arvejado

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

1. Season the chicken thighs generously with salt, pepper, cumin, and paprika, ensuring an even coating.
2. In a large skillet, heat the olive oil over medium heat until shimmering.
3. 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.
4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, approximately 5 minutes.
5. Add the sliced carrots and diced red bell pepper to the skillet, cooking for an additional 5 minutes until the vegetables soften.
6. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
7. Pour in the white wine and chicken broth, bringing the mixture to a gentle simmer.
8. Return the browned chicken thighs to the skillet and add the peas, stirring to combine.
9. Cover the skillet and let it simmer for 30 minutes, or until the chicken is cooked through and the flavors have melded together.
10. Before serving, garnish the dish with fresh chopped cilantro.
11. Serve hot over rice or with crusty bread for dipping.