Entree: Chile – Central Chile – Pollo Arvejado (Chicken stewed with peas in a savory tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 50 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken thighs, approx. 2.5 lb (1.1 kg) total
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 ml) paprika (ají de color)
- 1 tsp (2 g) ground cumin
- 1 cup (240 g) crushed tomatoes (canned or fresh)
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine (optional)
- 2 medium potatoes, about 1 lb (450 g), peeled and diced
- 1 cup (150 g) frozen green peas
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh parsley
- 1 tbsp (15 ml) lemon juice (optional, for brightness)
- 2 tbsp (30 ml) vegetable oil for browning (if needed)

Instructions

1. Season the chicken thighs with salt and pepper. In a large heavy skillet or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the chicken on both sides until golden, 4–6 minutes per side. Transfer chicken to a plate.
2. Reduce heat to medium, add the sliced onion to the pan and sauté until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and cook 30 seconds more.
3. Stir in paprika and ground cumin and cook briefly until fragrant. Add crushed tomatoes, chicken stock, and white wine (if using), scraping up browned bits from the bottom of the pan.
4. Return the browned chicken to the pot, add the diced potatoes and bay leaf. Bring to a simmer, cover partially, and cook gently for 25–30 minutes until chicken is cooked through and potatoes are tender.
5. Stir in the frozen peas and chopped parsley and simmer uncovered 3–5 minutes until peas are heated through and the sauce thickens slightly. Adjust seasoning with salt and pepper and finish with 1 tbsp (15 ml) lemon juice if desired.
6. Remove bay leaf and serve hot, traditionally alongside white rice, boiled potatoes, or crusty bread.