Pollo arvejado is popular Chilean everyday meal. The traditional preparation involves cutting a whole chicken up into its pieces. This quicker version starts with boneless chicken breasts and a bag of frozen peas and carrots, which makes it a greatt weeknight one-pot dinner.
Some versions of this recipe include diced tomatoes or tomato paste - add any diced vegetables you like, but the peas (arvejas) are essential. They add a nice sweet flavor that complements the chicken. Seco de pollo, a popular Peruvian chicken stew, is a very similar dish, but with the addition of lots of cilantro.Serve pollo arvejado over South American-style rice, or with potatoes.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4-6.
- 3-4 chicken breast halves
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 celery stalks, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 3-4 tablespoons flour
- 1 cup white wine or beer
- 2-3 cups chicken broth
- 1 16-ounce bag frozen peas and carrots
- Slice chicken breasts in half horizontally. Dredge chicken pieces in flour, and season with salt and pepper. Set aside.
- Melt the butter and oil in a deep, large heavy skillet and sauté the onions and garlic until soft and fragrant. Add the celery, cumin, paprika and oregano and sauté 2-3 more minutes.
- Add the chicken pieces and sauté, turning once, until browned on both sides.
- Add the wine and scrape bottom to deglaze the pan. Add enough chicken stock to almost cover the chicken. Add the peas and carrots and stir. Cover and simmer chicken for about 10 minutes.
- Check the chicken for donenes (cut into the thickest section of a piece). Chicken should be tender and no longer be pink, and the juices should be clear. Remove from heat as soon as the chicken is cooked through.
- Serve chicken over rice. Serves 4-6.