Pollo Arvejado


Hello Everyone!

The other week I put together a yummy Chilean chicken dish, thanks to the recommendation of my friend Erin Davies. She said her “Chilean mom” always makes it and it is super tasty, so I gave it a shot. I played with it a little, but mostly stuck to the original.

First, the recipe I found online in Spanish:

Pollo Arvejado

Preparación: 60 minutos
Para: 4 personas

1 pollo (aprox. 1 kg)
2 cucharadas de aceite
2 zanahorias
2 medianas cebollas
2 hojas de laurel
sal y pimienta al gusto
1 1/2 tazas de vino blanco *
2 tazas de arvejitas
1/2 taza de champiñones
1 cucharada de harina

Lave el pollo bien en agua corriente, séquelo, y córtelo en presas. Corte cada cebolla en cuatro pedazos. Corte las zanahorias en rodelas.Calienta el aceite en una sartén grande sobre un fuego medio-alto. Ponga las presas en el sartén, y fríalas por aproximadamente 5 minutos, o hasta que estén doradas.

Agregue las cebollas, pimienta, sal, laurel y zanahorias. Fría unos 5 minutos más y añada las arvejitas, champiñones y vino blanco.Cuando la cocción hierva, tape la olla, baje la llama, y deje cocer por 35 minutos. El pollo debe estar bien cocido. Cuando está cocido, el pollo no tiene un color rojo cerca del hueso.

Una vez terminada la cocción del guiso, destape la olla y espolvorée la cucharada de harina. Revuelva bien y cueza por 2 minutos.

Sirva este delicioso plato con arroz y ensalada chilena.

My English version with edits:
Chicken and Pea Dish
Ingredients:
4 chicken thighs
2 tablespoons of olive oil
2 carrots, cut in round
2 medium yellow onions, quartered
2-4 bay leaves
1 1/2 cups of white wine
2 cups of frozen peas
2 cups of mushrooms, cut in half
salt and pepper
1 tablespoon of flour
DIRECTIONS:
Heat the olive oil in a large, deep pan and fry the thighs until golden brown.
Add the onions, carrot, bay leaves, and salt and pepper and cook for another 10 minutes until the carrots start to get a little soft.
Add the white wine and cook for 10 more minutes on a low simmer.
Next, add the peas and mushrooms, cover and lower the temperature. Cook for 35 minutes until the chicken is cooked through and there is no red near the bone.
Finally, add the flour, stir well, and  cook for another 2 minutes.
Serve hot with rice or potatoes and ensalada chilena (Sliced tomato and red onion)
TIPS:
Do not do what I did, and use canned peas. They turn to mush.
Do not use an entire chicken unless you know how to butcher it into small pieces. I highly recommend thighs because there are the perfect size.
My pictures ain’t glamorous but this dish rocks. Trust me.
Some day I will have a professional camera/photographer and then I will be famous!!
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