RCI-SP.004.0250.001
Pollo Arvejado
300px| Pollo Arvejado This recipe is for 6 servings
Prep5 min
Cook10 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- (3 to 4-lb) chicken1 unitrinsed, patted dry, and cut into 8 serving pieces with all visible fat removed
- 1 unit
- onion1 largecoarsely chopped
- garlic4 clovesminced
- red bell pepper1 unitcut into ½-inch strips
- carrot1 unitpeeled and cut into ½-inch pieces
- 1 teaspoon
- 1 teaspoon
- 1 cup
- dry white wine or rich chicken broth1 cup
- 2 tablespoons
- fresh green peas1 poundshelled, or 1 (10-oz) package frozen peas, thawed
- 2 tablespoons
Method
1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2 minutes
2
Season chicken pieces generously with salt and freshly ground black pepper on both sides. Working in batches to avoid overcrowding, brown the chicken in the hot oil until the skin is golden on all sides, approximately 3-4 minutes per side.
10 minutes
3
Transfer browned chicken to a plate and set aside. Pour off all but 1 tablespoon of fat from the pot.
2 minutes
4
Add coarsely chopped onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
6 minutes
5
Add red bell pepper strips and carrot pieces to the pot and cook, stirring frequently, for 3-4 minutes to begin softening the vegetables.
4 minutes
6
Sprinkle sweet paprika and dried oregano over the vegetables and stir constantly for 30 seconds to toast the spices and release their oils.
1 minutes
7
Stir in tomato paste and mix thoroughly until it coats all vegetables, cooking for 1-2 minutes.
2 minutes
8
Pour in water and dry white wine (or chicken broth), scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Return chicken pieces to the pot, nestling them among the vegetables.
2 minutes
9
Bring the mixture to a boil, then reduce heat to medium-low and partially cover the pot. Simmer until the chicken is tender and cooked through, approximately 35-40 minutes.
38 minutes
10
Gently stir in the fresh green peas (or thawed frozen peas) and simmer uncovered for 5 minutes, allowing the peas to warm through and the sauce to thicken slightly.
5 minutes
11
Taste and adjust seasoning with additional salt and pepper as needed. Transfer the pollo arvejado to a serving platter and garnish with finely minced fresh parsley.
2 minutes