Pollo Arvejado

Pollo Arvejado Recipe - A Delicious Chilean Chicken Dish

Region / culture: Chile | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Pollo Arvejado is a traditional Chilean dish that features tender chicken simmered in a flavorful vegetable and tomato sauce. This dish is hearty, comforting, and perfect for a family meal or special occasion.

History

Pollo Arvejado has its roots in Chilean cuisine, where it is a popular and beloved dish. The name "Arvejado" refers to the peas (arvejas) that are a key ingredient in this recipe. This dish is often served with rice or potatoes and is a staple in many Chilean households.

Ingredients

2 tbsp vegetable oil
1 (3 to 4 lb (1.81 kg)) 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 0.5 inch strips
1 carrot, peeled and cut into 0.5 inch pieces
1 tsp sweet paprika
1 tsp dried oregano
1 cup water
1 cup dry white wine or rich chicken broth
2 tbsp tomato paste
1 lb (454 g) fresh green peas, shelled, or 1 (10 oz (283 g)) package frozen peas, thawed
2 tbsp finely minced fresh parsley

How to prepare

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.
Discard all but 2 tbsp of 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 for 30 minutes.
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.

Variations

Add diced tomatoes or bell peppers for extra flavor and color.
Use bone-in chicken pieces for a richer flavor.
Substitute chicken broth with vegetable broth for a vegetarian version of this dish.

Cooking Tips & Tricks

Make sure to brown the chicken before simmering it in the sauce to add depth of flavor.

- Use fresh peas for the best texture and flavor, but frozen peas can be substituted if needed.

- Adjust the seasoning to your taste preferences, adding more or less salt, pepper, and herbs as desired.

- Serve Pollo Arvejado with a side of rice or potatoes to soak up the delicious sauce.

Serving Suggestions

Serve Pollo Arvejado with a side of fluffy white rice or creamy mashed potatoes for a complete and satisfying meal.

Cooking Techniques

Browning the chicken before simmering helps to develop a rich flavor in the sauce.

- Simmering the chicken and vegetables together allows the flavors to meld and the chicken to become tender.

Ingredient Substitutions

Use boneless, skinless chicken thighs instead of a whole chicken for a quicker cooking time.

- Substitute green beans or asparagus for the peas if desired.

Make Ahead Tips

Pollo Arvejado can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with fresh parsley or cilantro for a pop of color. - Serve in a shallow bowl with a scoop of rice in the center for an elegant presentation.

Pairing Recommendations

Pair Pollo Arvejado with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

18g per serving

Fats

12g per serving

Proteins

32g per serving

Vitamins and minerals

This dish is rich in vitamin C, vitamin A, and iron from the vegetables and chicken.

Alergens

This recipe contains no common allergens, but be sure to check for any specific allergies to ingredients such as chicken or peas.

Summary

Pollo Arvejado is a balanced dish that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Pollo Arvejado is a delicious and comforting dish that is perfect for a family dinner or special occasion. With tender chicken, flavorful vegetables, and a rich tomato sauce, this dish is sure to become a favorite in your household. Enjoy with rice or potatoes for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting my dear friend Maria in her quaint little farmhouse in the countryside. As soon as I walked into her kitchen, I was greeted by the most tantalizing aroma of simmering spices and herbs. Maria was busy at the stove, stirring a pot of chicken and peas, her hands moving with the grace and precision of a seasoned chef.

"What are you making, Maria?" I asked, unable to contain my curiosity.

"It's Pollo Arvejado, a traditional Chilean dish that my mother used to make," she replied, a smile playing on her lips. "Would you like to learn how to make it?"

I couldn't nod fast enough. I had always admired Maria's cooking skills and her ability to create delicious meals out of seemingly simple ingredients. As she guided me through the steps of preparing the dish, I couldn't help but marvel at her knowledge and expertise.

Maria explained that Pollo Arvejado was a dish that had been passed down through generations in her family. It was a dish that evoked memories of Sunday dinners with loved ones gathered around the table, sharing stories and laughter.

The key to making Pollo Arvejado, Maria told me, was in the slow cooking process. The chicken needed to be tender and infused with the flavors of the aromatic spices and vegetables. She showed me how to marinate the chicken in a mixture of garlic, cumin, paprika, and oregano, allowing the flavors to meld together and create a rich and savory base.

Next, Maria added a generous amount of onions, bell peppers, and tomatoes to the pot, allowing them to simmer and release their natural juices. The aroma that filled the kitchen was intoxicating, a tantalizing blend of sweet and savory notes that made my mouth water in anticipation.

As the chicken cooked slowly in the fragrant sauce, Maria shared with me the story behind the recipe. She told me about her grandmother, a strong and resilient woman who had raised her family with love and dedication. She remembered how her grandmother would spend hours in the kitchen, preparing meals for her children and grandchildren, always with a smile on her face and a song in her heart.

Maria's eyes sparkled with nostalgia as she recounted the memories of her childhood, the laughter and joy that filled her grandmother's kitchen. She spoke of the simple pleasures of sharing a meal with loved ones, of savoring the flavors and aromas that brought people together in a celebration of life and love.

As the Pollo Arvejado simmered on the stove, I felt a sense of connection to Maria's family and heritage. I realized that cooking was not just about following a recipe, but about preserving traditions and passing on a legacy of love and nourishment.

When the dish was finally ready, Maria ladled generous portions of Pollo Arvejado onto plates, garnishing them with fresh cilantro and a squeeze of lime. As we sat down to eat, the flavors exploded on my taste buds, a symphony of spices and textures that danced on my tongue.

I savored each bite, relishing the memories and stories that infused every morsel of the dish. And as I looked at Maria, her face beaming with pride and satisfaction, I knew that I had learned not just a recipe, but a lesson in the power of food to nourish the body and soul.

From that day on, Pollo Arvejado became a staple in my own kitchen, a dish that I would prepare with love and care, sharing it with my family and friends. And every time I cooked it, I would think of Maria and her grandmother, of the legacy of love and tradition that they had passed down to me through the simple act of sharing a meal.