Pollo Arvejado is a classic Chilean comfort dish, popular year-round, consisting of a Peas and Carrots Chicken Stew.
My aunt makes one incredibly delicious, one of her signature dishes. It is also a handy recipe, fast and always tasty.
My grandmother sometimes added fresh tomatoes to her Pollo Arvejado during the summer and always dissolved a bouillon cube in water. Nowadays, you can use boxed chicken broth or vegetable broth.
This dish is known for its comforting taste and is a favorite among locals in Chile. This dish is an everyday recipe, not something you will make for a special occasion, but here in the US, I have served it to guests with great success.
The preparation of Pollo Arvejado typically involves stewing chicken pieces in a sauce made with onions, garlic, and various spices. Adding peas and carrots adds a touch of sweetness and color to the dish, making it visually appealing. The peas are usually added towards the end of the cooking process, ensuring they retain their vibrant green color and distinct texture.
The key ingredients and seasonings commonly used in the dish may include:
- Chicken: Chicken thighs or drumsticks are widely used for their tenderness and flavor. Some recipes may call for a whole chicken cut into pieces, but only chicken breasts are not traditional.
- Peas (Arvejas): Fresh or frozen peas add color and taste to the dish. Most people in Chile use frozen peas and don’t use canned peas.
- Carrots: Normally fresh, always cut round.
- Onions and garlic: These aromatics add depth of flavor to the sauce.
- Spices: Common spices include paprika, cumin, and oregano. Some families add a bay leaf, too.
- Broth: Chicken or vegetable broth enhances the dish’s overall flavor.
- Wine: Some recipes may call for white wine, which adds acidity and richness to the sauce. If you have a bottle open, for sure, add some.
Pollo Arvejado is traditionally served in Chile with white rice, boiled, or mashed potatoes. I’ve always liked it more with rice. I love how the rice absorbs the stew.
A proper, great introduction to Chilean cuisine!
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- 4–5 chicken legs
- 1 onion, sliced thin
- 2 carrots, sliced
- 1/2 green pepper, diced
- 2 cloves garlic, crushed
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 1 cup frozen peas
- oil, salt, and pepper
- In a skillet, heat 2 tablespoons oil over medium-high heat. Sear the chicken 3 minutes per side. Remove from pan and reserve on a plate.
- In the same skillet brown the onion, stirring for 5 minutes. Add the carrots, pepper, garlic, and fry for 1 minute.
- Add the broth, peas and return the chicken to the pan.
- Cover and cook for 25-30 minutes over medium heat until the chicken is cooked.
This was a sponsored post by Mirum Shopper in 2016. All opinions are my own.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Savory
- Method: Stewed
- Cuisine: Chilean
- Serving Size:
- Calories: 243
- Sugar: 5.3 g
- Sodium: 454.1 mg
- Fat: 8.8 g
- Saturated Fat: 1.8 g
- Carbohydrates: 12.6 g
- Fiber: 3.4 g
- Protein: 28.1 g
Keywords: chicken stew, pollo arvejado, peas and carrots chicken stew