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 Chilean - Pollo Arvejado (Chicken Stew With Peas And Tomatoes)
adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales
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Description
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Ingredients
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- 2 Tablespoons Olive Oil
- 4 Pounds Chicken -- In 8 Pieces
- Salt And Pepper -- To Taste
- 1 Large Onion -- Chopped
- 4 Cloves Garlic -- Chopped
- 1 Medium Bell Pepper -- Chopped
- 1 Medium Carrot -- Chopped
- 1 Teaspoon Paprika
- 1 Teaspoon Oregano
- 1 Can Chicken Broth
- 1 Can Tomato Paste
- 1 Pound Peas
- 2 Tablespoons Parsley -- Chopped
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Directions
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Saute chicken oil until well browned on all sides. Add salt, pepper, onions, garlic, bell pepper, carrot and paprika, saute 4 minutes. Add oregano, broth, and tomato paste, bring to a boil, simmer 30 minutes. Add peas, simmer 10 minutes, sprinkle with parsley and serve.
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Serves
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4
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Time to Make
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0:00
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