Artículo RevisadoRecetas

POLLO ARVEJADO (YOUNG CHICKEN STEW WITH PEAS AND TOMATOES)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

POLLO ARVEJADO (YOUNG CHICKEN STEW WITH PEAS AND TOMATOES)

POLLO ARVEJADO (YOUNG CHICKEN STEW WITH PEAS AND TOMATOES). Alimento Base: Chicken, Heat the oil in a large Dutch oven over medium heat. Add the chicken, in batches, and cook until golden brown all over, about 7 minutes. Remove the chicken to a...
Imprimir receta Fijar la receta
Tiempo de preparación 1 hora 30 minutos
Tiempo Total 1 hora 30 minutos
Raciones: 8 comensales
Plato: Chicken
Cocina: Chile
Ingredients Method

Ingredientes
  

  • 2 tablespoons vegetable oil
  • 1 large onion coarsely chopped
  • 1 carrot peeled and cut into 1/2-inch pieces
  • 1 cup water
  • 1 pound fresh green peas shelled, or 1 (10-oz) package frozen peas, thawed
  • 1 3 to 4-lb chicken, rinsed, patted dry, and cut into 8 serving pieces with all visible fat removed
  • 4 cloves garlic minced
  • 1 teaspoon sweet paprika
  • 1 cup dry white wine or rich chicken broth
  • 2 tablespoons finely minced fresh parsley
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper cut into 1/2-inch strips
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste

Method
 

  1. Preparation
  2. Heat the oil in a large Dutch oven over medium heat.
  3. Add the chicken, in batches, and cook until golden brown all over, about 7 minutes.
  4. Remove the chicken to a platter, and season with salt and black pepper.
  5. Discard all but 2 tablespoons fat from the Dutch oven.
  6. Add the onion, garlic, bell pepper, carrot, and paprika; cook, stirring frequently, over medium heat until softened but not browned, 3 to 4 minutes.
  7. Season with oregano, salt, and black pepper.
  8. Add the water, wine, and tomato paste; bring to a boil, stirring and scraping all the brown bits from the bottom of the pan.
  9. Arrange the chicken over the vegetables, cover partially, and simmer 30 minutes.
  10. Add the peas, and simmer uncovered until the chicken is very tender, 20 to 30 minutes more.
  11. Taste for seasoning.
  12. Sprinkle with fresh parsley just before serving.