Wednesday, April 1, 2015

Chicken Stew or Pollo Arvejado

Everyone always asks me what Chilean food is like and there is almost always an underlying assumption that food from Chile is spicy.  Wrong. Very few Chileans (and I know many) that I know, are fans of hot spicey food and this dish is a perfect blend of flavors used in many Chilean meals. Pollo Arvejado is a very typical, and easy, Chilean recipe.  I usually only have about a 30 minute window to cook in on an average weeknight and this one can be done in that time.

2 T olive oil
4 chicken breasts, cut in half or in thirds; most Chileans will use chicken thighs, but I prefer the leaner cut
Salt and Pepper (to taste)
1 large sweet onion, chopped
6 cloves garlic
4-5 large Yukon gold potatoes (about 2 cups, cut up in bite size pieces)
2 large carrots, cut into bite size pieces
2 tsp cumin
2 tsp paprika
1 cup dry white wine or chicken stock
1 cup frozen green peas

Heat oil in large skillet. Sprinkle salt and pepper on both sides of chicken pieces. Cook chicken breast in oil for 2-3 minutes on each side until slightly browned.  

Add chopped onion and garlic cloves to browned chicken and cook additional 3-4 minutes or until onion becomes translucent.  Be sure to move the onion around the chicken so that it allows the onion juices to form around the meat pieces. 

Mix cumin and paprika together in a small cup or bowl.  Add potatoes and carrots to the skillet and sprinkle with cumin and paprika mixture. 

Pour wine or chicken stock into pan. Cover and cook for approximately 6-7 minutes.

The dish is ready when the liquid has reduced in half and the chicken is no longer pink in the inside. Add frozen peas to the pan in the last 1-2 minutes of cooking. 

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