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Chilean   -   Pollo Arvejado (Chicken Stew With Peas And Tomatoes)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

Description
Ingredients
  • 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
Directions 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.
Serves 4
Time to Make 0:00



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