The Chilean Kitchen/Ruth Van Waerebeek-Gonzalez 1999

Young Chicken Stew with Peas and TOmatoes (Pollo Arvejado)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


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



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

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